In a recent post, I pointed out that perhaps as many as 100 million Americans have some degree of fatty liver disease. Why? Alcohol has been blamed since the 1800s, but we currently have an epidemic of nonalcoholic fatty liver. Some researchers, such as Dr. Robert Lustig, are making the case against fructose. Naturally, the nutritional establishment …
RAGE. It sounds pretty mad. Angry. And it’s out to get you. How? By punishing you for eating overcooked food, igniting your tissues with the hellfire of inflammation and oxidative stress. Or not. Maybe it’s just there to make your brain grow. Welcome to the controversies of science department snack rooms and rarely published critical …
Disclaimer: I love and respect many low-carbers and low-carb researchers, and think low-carb diets are very appropriate and perhaps necessary for many people. Many in the low-carb field seem to think that insulin resistance is what is making us fat and even that insulin resistance is caused by… insulin. Too much carb makes too much …
This post is a tribute to John Durant, Melissa McEwen, and Stephan Guyenet, each of whom brought a whopping pile of curiosity, friendship, and comradery to the 2010 Wise Traditions conference. Stephan also brought a whopping pile of genius, which he injected into his excellent presentation on traditional diets in the Pacific islands, showing that …
Once upon a time, sucrose was the main ingredient in the diet of lab rats, but now starch is used. The government thought it knew what type of nutrition rats needed, so it recommended purified diets for the sake of science. Then, the rats started getting diseases, so they started tweaking the purified diets. Sound …
A butter-loving reader posed the following question to me: Thanks for all the work you do. Any chance you could post something on the AGE content of butter? Does it make a difference if AGEs are endogenously or exogenously produced? Thank in advance. Suffice it to say he liked my answer. I’ll repeat it here, …