Category Archives: New Research
In Bed With Big Sugar
The Journal of the American Medical Association released a paper last year highlighting a depressing statistic: Over 65% of adults in the United States are Diabetic or Prediabetic! But what’s even more depressing is that even this adjusted number is underestimated. As although the study attempted to include undiagnosed diabetic (5.2%) and pre-diabetic (38%) individuals,…
New Whole Grain Studies As Misleading As Red Meat Research?
“Six of one, half dozen of the other” is the perfect way to describe the difference between whole grains and refined grains – as you’re essentially deciding between a wire-brush with nutrients you can’t access, and a fiber-less insulin intravenous. Although, “Same shit, different day” also seems appropriate, based on what the damaging proteins in…
Research Recap – May 2016
Before we dive into the research, I think it’s important to share a disturbing statistic with you. A recent report in the journal Obesity used data from the National Health and Nutrition Examination Survey to determine that 17.4% of children (aged 2-19) met the criteria for class 1 obesity in 2013-2014. The sad part being,…
Research Recap – Apr 2016
Nutrition A new paper from the New Zealand Medical Association outlines the highly effective, and very simple protocol for reversing and preventing diabetes – eat less carbs! Here’s a quote that sums it up perfectly: “In individuals dependent on insulin and other hypoglycaemic medication, the difficulty of matching higher intakes of carbohydrates with the higher…
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…
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…
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…
Research Recap – Jan 2016
Nutrition A new study from McMaster University demonstrates the major impact dietary protein has on muscle gain and fat loss. The researchers split participants into a high protein group (2.4g per kg bodyweight) and low protein group (1.2g per kg bodyweight), and had them train 6 days per week while eating the same number of…