Author Archives: Mike Sheridan

More Bad News for Vegetarians and Vegetable Oil

Every year there’s a new study attacking red meat, even though we’ve been eating it a lot longer than people have been avoiding it. And frankly, it’s what makes us human. The same can be said with respect to saturated fat. As historically speaking, we evolved from a diet high in animal fats – which…

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Research Recap – Mar 2016

Nutrition An excellent article from Sujata Gupta in the journal Nature discusses what happened when we started eating meat, and what happens when we don’t eat it. Key takeaways include: To build and maintain a more complex brain, our ancestors used ingredients found primarily in meat, including iron, zinc, vitamin B12 and fatty acids. Deficiencies…

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Hashimoto’s Thyroiditis – The Most Common Autoimmune Condition You’ve Never Heard Of

Thyroid receptors are present in every cell in the body, and the thyroid hormones affect all major systems – having a direct impact on digestion, metabolism, cholesterol, body temperature, glucose tolerance, cognitive function, and fertility (to name a few). Sadly, thyroid dysfunction is on the rise. And though it’s rarely discussed, synthetic hormone medications are…

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Strength Innovation – Bridged Floor Press

Not every exercise needs to be functional, and not every exercise needs to maximize strength. The end result is the same, in that we get stronger and move better, but often times this is because we’ve improved our muscle activation and coordination. “Is the Bridged Floor Press more functional than the Bench Press?” Yes. “Does…

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The Antidote for Alzheimer’s

Once you understand how excess carbohydrates can negatively affect your body (1, 2, 3), it’s easy to see how they can wreck your brain. Yet, conventional wisdom continues to tell us obesity and diabetes are controllable, while Alzheimer’s and dementia are just ‘bad luck’?? Sure, there’s some genetic susceptibility (ApoE4), but this does NOT mean…

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Research Recap – Feb 2016

Nutrition: A new review study shows that heavily baked and boiled vegetables have less nutritional value than their raw counterparts, because of reductions in polyphenols (antioxidants). Interestingly, frying and steaming (in a pressure cooker) seemed to have the opposite affect; increasing the nutrient levels by 50 and 125%. The other way you can improve the…

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5 ACTUAL Super Foods (Hint: Agave Isn’t 1 of Them)

If you look hard enough, you can come up with something “super” about any food. But, what you should really be looking at, is whether all those benefits make up for the drawbacks. For instance, you could say soy is high in protein, or wheat is high in fiber, but does that mean they’re good…

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Strength Innovation – Gymnastic Knee Raises

There are various feats of strength that make you say WOW, but for some reason the bodyweight gymnastic moves always seem to be the most impressive. Probably because you can immediately try them yourself (and quickly appreciate how difficult they actually are), but also because the control demonstrated by the pros is something to be…

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