Sceptically Fit

30/12/2011

Lots of Links

Filed under: Health and Nutrition — Tags: , , — Sceptically Me @ 15:54

I think the biggest story that hit over the last couple of weeks was the results of a study that showed just two days of low-carb dieting helps you lose weight better than seven days of low-calorie dieting. Just two days a week appears to show significant results in cancer prevention too.

Sugar makes us sleepy. Cooking food releases more calories. And grains rot your teeth. Hunt, Gather, Love tries a vegan paleo diet and fails – I’d like to hope it would be possible if you weren’t also sensitive to fodmaps but it seems there’s a real limit to how well an animal (us) that evolved eating animal products can remove animal products…

Its great to see more mainstream coverage of the importance of fat in the diet – Salon covers Why Women need Fat. Seth takes a look at successful experiments in treating sleeping disorders like Restless Leg with b vitamins, meal timing and regulating light exposure. Here’s two years of results of the Shangri-la diet – using flavourless calories to suppress appetite.

Conditioning Research offers a complete guide to Interval Training, and the Great Fitness Experiment suggests ways to implement Tabata into your workout. And here’s another great study on why you should do them.

ITB, the scourge of the running community, debunking the myths.

Skepchick offers a guide to Meditation for those who want the benefits without the woo. And with New Years upon us – perhaps we don’t need to keep trying to be perfect ourselves.

For anyone thinking of a Vegetarian/Vegan Resolution – Silverhydra has produced a guide to the actual meat toxins and how to avoid them.

  • Meat, unlike plants, do not contain any inherently toxic compounds in them when you eat them like ‘our ancestors’ did; stab the animal in the eye and feast upon its tissues. This isn’t how we eat meat though.
  • When you add preservatives and cooking into the mix, you can form carcinogens. These were never ’factored out’ by evolution or ‘adapted to’ since they only adversely affect human health well past reproductive age and natural selection doesn’t apply.
  • They can all either be avoided, or minimized.
  • Heterocyclic Amines are formed from cooking, and their amounts are directly related to heat exposure and time. You can reduce the amount in meat with herbal and oil marination, but it would be best to limit cooking time in order to avoid excessive HCA formation.
  • Nitrosamines are formed when the Nitrate preservative binds with amino acids, and can best be prevented by consuming reducing agents (vitamin C, or just veggies) alongside the meat.
  • Polyaromatic Hydrocarbons are formed during smoking, from incomplete combustion of fatty acids, and can best be avoided through aromatase inhibition (veggies) or allowing all meats to fully ventilate, thus preventing the ‘incomplete combustion’ from being incomplete.
  • Advanced Glycemic End products aren’t a huge concern, but are formed when meats get a crispy browning to them. They can be avoided by not browning the meats, but if you are worried about their effects in the body just get your blood glucose and HbA1c levels under control and don’t get fat.

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