Another Q&A episode!

In this episode, we cover:

1:45 What you need to know before deciding to consume raw milk
14:40  What to do – and not do – if you have iron overload
18:32  The best science to study before naturopathic school (and why Chris started this blog)
30:15  Does consuming fat in the morning get in the way of intermittent fasting?
35:22  What to do if your fasting blood sugar is high, even when you stop intermittent fasting
41:56  Specific strategies to find calm during stressful situations
51:17  Does hypothyroidism cause dry eyes?

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In today’s Carbohydrates Can Kill Podcast Show, Mark C. Houston, M.D. returns here as my featured guest for the fourth episode of a special series on Cardiovascular Disease and Diet.

In our last episode, Dr. Houston, Associate Clinical Professor of Medicine at Vanderbilt University School of Medicine, took the time to discuss about coronary disease gap, the top five out of hundreds coronary heart disease risk factors, the roles of inflammation, oxidative stress, and immune function in the development of coronary heart disease. Finally he explained how we can reduce the risks of coronary heart disease and myocardial infarction with optimal diet, exercise, weight loss, and a good prevention program.

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Who doesn’t like nuts? They’re crunchy, fatty, nutritious, and convenient. They travel well. Tossing them into the air and catching them with your mouth is a fun way to impress any onlookers (this effect is enhanced if you sit in a chair backward at the same time). They even turn into butter. Nuts are the common bond between all dietary sects, it seems. Vegans love them for the protein. Ancestral eaters accept them, some begrudgingly. Weston A. Pricers have to soak, sprout, dehydrate, and ferment them before they’ll even consider eating nuts, but in the end, they love them. Mainstream healthy dieters dig their “healthy fats.” Epidemiologists, squirrels, and birds laud them. They’re self-contained little morsels of instant edibility, good raw and roasted alike. What’s not to like?

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One of the biggest health wars being fought in the world today is against the rise of what is considered “worsening” blood lipid profiles.  The major risk factors associated with heart disease and diabetes are high blood pressure, high levels of inflammatory markers like CRP, low HDL “good cholesterol,” high LDL “bad cholesterol,” high triglycerides, and high blood glucose levels.

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My Jockology column in the Globe and Mail this week takes a closer look at a study I blogged about last month, on why exercise seems to help some people lose weight but not others:

[...] More recently, researchers have turned to the brain for clues. Another study by Dr. Finlayson and his colleagues, published last year in the Journal of Obesity, tested the “food-reward” responses of obese and sedentary subjects before and after a 12-week supervised exercise program. The food-reward test involved looking at pictures of different kinds of food before and after an exercise bout, and answering questions about their levels of desire in response to each picture.

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Many advanced trainees consider push ups to be nothing more than a warm up drill, a beginner’s exercise or simply a bad joke from high school gym class. This perception couldn’t be further from the truth.

In fact, no matter what your level of fitness is, the push up is one of the greatest exercises for developing serious upper body strength. It effectively trains all of the muscles involved in horizontal pressing (pecs, triceps, deltoids, etc.), works the stabilizers, and activates the entire core.

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Our bodies need all three, but probably not as much as you might be eating … or in the form you’re eating … OR more importantly, the source they’re coming from, etc.

Boy, are we confused in today’s culture. Studies now show that people are so confused about what’s good to eat and what’s bad to eat, they’re simply giving up. This isn’t a case of a little is good and too much is bad. The truth is that sugar, salt and fat are all good under certain conditions or when they meet certain criteria; and not simply because a little sugar (or salt or fat) is good and a lot is bad. It turns out the quality and type of sugar, salt and fat are the critical issues.

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Topics:

1. [2:00] BCAA Supplementation and Fat Loss
2. [6:57] Ultra High Fat Diet
3. [11:54] Methylglyoxal
4. [15:42] Male Testosterone Drop After Having Child
5. [20:41] General Flexibility
6. [28:18] High Rep Olympic Lifting
7. [50:41] Potts Disease

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Harriet Fasenfest, author of A Householder’s Guide to the Universe shares her intimate knowledge how to make fresh butter, and the different characteristics that come from milk in the Spring versus the Winter season.

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• For the hash
• 14ozUS Wellness Meats Skirt Steak
• 1 red bell pepper, diced
• 1 large yellow onion, peeled and sliced
• 1 container of mushrooms, sliced
• handful of fresh basil

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