New study reveals conventional food is loaded with pesticides – well, duh!

A new study reveals eating organically dramatically drops the amount of pesticides in our body.

The study reveals people who switched from a conventional to an organic diet reduced their intake of pesticides by 60 percent in less than 7 days:

In a new study, 16 children and adults who ate only organic food for six days experienced a 60.5% reduction in the levels of common pesticides in their bodies.

Yes, the study is small. (It was funded by an NGO called the Friends of the Earth.) But it coincides with what similar studies found:

– Diet is a primary source of pesticide exposure.

– Eating an organic diet reduced neonicotinoid, organophosphate (OP) pesticides and pyrethroid, 2,4-D exposure in U.S. families.

– Organic eating produced the greatest reduction observed for malathion, clothianidin, and chlorpyrifos.

My take: I am continually blown away that people willingly eat foods laced with herbicides, pesticides and toxic chemicals. And the worst of the bunch is “vegetables“. And it gets worse: farmers regularly spray their crops with cow poop at least twice a year. I see this (and smell this) living here in the countryside. This is one of the main reasons why I avoid plant foods like the plague.

STUNNING FACTOID: report claims more than 8 out of 10 vegans quit

As I quickly approach my 52nd birthday, I continue to be thrown off the path on what makes for the perfect diet.

I continue to bitch about this to my family – that there is a supercomputer sandwiched between glass and metal (a smartphone)… yet no one can figure out what is truly healthy to eat.

One way I figure out the right way to eat is to leverage what other people have tried, measured and tested.

And then I stumbled upon this: 84% of vegetarians and vegans fall off the wagon and return to eating meat.

Continue reading “STUNNING FACTOID: report claims more than 8 out of 10 vegans quit”

Is this the absolute best way to cook bacon?

Hey bacon lovers… rejoice!

This food blog went nuts and decided to test many different ways to cook bacon the right way:

We put six popular methods to the test, because we had to know: Which way is better than all the others? You can thank us later for consuming only bacon for two days. Of note, we used the same brand of supermarket-accessible bacon at room temperature for each method, as a control.

This blog claims the best way to cook bacon is:

If you love bacon with some good chew and crispiness around the edges, opt for baking it in the oven on a rimmed sheet pan with no parchment lining. (Or, if you’re very concerned about minimizing clean-up and don’t mind a little waviness, go ahead and line it.)

If, like me, all you care about is that classic bacon-y flavor and you don’t care about appearance, go cast iron skillet on the stovetop.

If you’re after super crispy, flat bacon, nonstick’s going to be your best friend.

I am not so sure I agree. And I am not alone… take a look at what they are saying about making bacon in the comment section here.

Get this… cholesterol is no longer a nutrient of concern!

For decades, I have been SCREAMING that dietary cholesterol has nothing to do with cholesterol floating in our blood.

And in 2015, dieticians claimed cholesterol is no longer bad:

That same year – 2015… the U.S. government announced cholesterol is going to be removed from dietary guidelines.

And I quote from this February 10th, 2015 Washington Post article:

The nation’s top nutrition advisory panel has decided to drop its caution about eating cholesterol-laden food, a move that could undo almost 40 years of government warnings about its consumption.

The group’s finding that cholesterol in the diet need no longer be considered a “nutrient of concern” stands in contrast to the committee’s findings five years ago, the last time it convened. During those proceedings, as in previous years, the panel deemed the issue of excess cholesterol in the American diet a public health concern.

The finding follows an evolution of thinking among many nutritionists who now believe that, for healthy adults, eating foods high in cholesterol may not significantly affect the level of cholesterol in the blood or increase the risk of heart disease.

So why do most doctors and “health experts” continue to tell us that we need to closely watch our cholesterol levels?

This list reveals the 14 reasons why eating healthy fats is good for us

food pyramid

When we look back at the recommended diet from the 19th century, French health manuals recommended individualized diets. It was based on geography, age, sex, occupation, and constitution.

Yet in 1977, our government skipped over this sound nutritional recommendations. And instead, they heavily pushed the idea that we all eat a low-calorie, low-fat diet.

And that is PRECISELY when we Americans lost our minds – and grew our bellies.

Because:

Instead of eating healthy fats and nutrient-dense foods, we were convinced to starve ourselves (via calorie restrictions) and substitute fats for sugars.

As a result, almost every food sold in the supermarket has added sugar (and soy).

This is the PDF our government does not want us to read

This report titled, How the U.S. Low-Fat Diet Recommendations of 1977 Contributed to the Declining Health of Americans is quite the read. Here is the opening paragraph:

In 1977, the first edition of The Dietary Goals for the United States was published in attempts to reduce the incidence of diet-related diseases such as cardiovascular disease and diabetes. While numerous dietary adjustments were recommended in order to improve health, fat was identified as the most instrumental factor. While they were well-intended, the US low-fat guidelines made in 1977 caused an overhaul of both the food industry and the average American’s perception of a healthy diet, eventually contributing to an overall decline in health, specifically an increased national obesity rate and incidence of related diseases, rather than the anticipated opposite result.

These days, almost 4 out of every 10 Americans are seriously overweight. Obesity-related conditions include heart disease, stroke, type 2 diabetes and certain types of cancer that are some of the leading causes of preventable, premature death. And more than $147 billion has been spent each year on the medical costs to treat obesity in the United States

Thank you Dr. Atkins

The Atkins Diet reverted me back into eating healthy fats. I did well in this good-fats’ diet. (I only quit it because it was boring. Plus, eating socially was out of the question.)

Fast forward almost 20 years… I am back into eating a healthy dose of good fats. Because fats play a vital role to improve our healthspan and lifespan.

So I was excited to see this Chris Kresser post deep dive on dietary fats. It is titled, Healthy Fats: What You Need to Know.

Every person on the planet should read this Kresser post on the benefits of dietary fats. No hype: it truly is a matter of life and death.