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Archive for the ‘Nutrition’ Category

Gradually Awesome Weight Loss

Sunday, May 12th, 2013

A while back I wrote a post on how to improve your diet.  I called this approach, One Bite at a Time.  A few months ago, the guys over at Eat To Perform posted an article in the same vein, entitled “The Gradually Awesome Approach to Extreme Fat Loss.”

Why is this picture here?  I dunno, it's nutritional and in the public domain.

Why is this picture here? I dunno, it's nutritional and in the public domain.

The article makes the case that good things– like CrossFit, Paleo, etc– if taken to extremes too quickly can cause damage.  They talk about the dangers of combining deficit diets with CrossFit, as removing vital nutrients from the diet and performing high intensity training is a good way to hurt yourself.  They also talk about basal metabolic rate, and an interesting and counter-intuitive hack for weight loss.  Of course, it’s all about a gradual, scaled approach.

The “Gradually Awesome” approach is the antidote to the “Gradually Awful” approach they were formerly utilizing.  Nobody became obese overnight; it usually takes years of mindless eating and sedentary living to add on hundreds of pounds and no amount of self-abuse through excessive exercise will change that.  In fact, it will make you sick and set you back.  Take my advice and chill the heck out!

I completely agree.  Let’s take our time and do this thing right, folks!

Workout for May 12, 2013:

A) 10-10-10 back extensions / 10-10-10 standing barbell twists / 10-10-10 v-ups / 15 sec - 15 sec - 15 sec ring support

B) 10 minutes hip mobility

C) 12-min AMRAP: Run 400m

D) 5-minutes ankle mobility

E) 30-30-30 double unders rest 1-minute between efforts (scale up as needed)

Cave Shrimp

Tuesday, May 7th, 2013

Here’s a recipe from Susannah W.  It sounds delicious!

Shrimp, avocado, grapefruit salad!

Shrimp, avocado, grapefruit salad!

In cold weather, I crave warm vegetables, but now that spring is officially here, salads are
more appealing. I came across this recipe (Cooking Light) that was full of some of my
favorite foods: shrimp, avocado and grapefruit. This dish is light but filling, and it looks
pretty so you can serve it to friends. The original recipe called for brown sugar in the
dressing, but I left it out and it was still delicious. I also added Old Bay seasoning to give
it a little more kick.
Shrimp is super easy to cook. It only takes about 3 minutes to sauté! To make sure
you are making an eco-friendly, sustainable choice, look for the Marine Stewardship
Council blue and white check mark or check out the Monterey Bay Aquarium Seafood
Watch website. This is a great resource when it comes to making healthy and sustainable
seafood choices. http://www.montereybayaquarium.org/
Serves 4
Prep time: 30 minutes
Ingredients:
2 ½ tbs olive oil, divided
16 oz. peeled and deveined shrimp
½ teaspoon sea salt, divided
¼ tsp freshly ground black pepper, divided
1 pinch of Old Bay Seasoning
1 grapefruit
2 tbs chopped tarragon
1 tsp chopped shallots
8+ cups of chopped romaine lettuce or other greens
1 peeled avocado, cut into 12 wedges
½ cup peeled and chopped jicama (optional)
Prep:
Heat 1 ½ tsp olive oil over medium heat. Sprinkle shrimp with ¼ tsp salt and 1/8 tsp
pepper. Add shrimp to pan, stir frequently, and cook shrimp for about 3 minutes or until
opaque. Remove from pan but keep warm. Sprinkle shrimp with pinch of Old Bay if you
have it.
Peel and section grapefruit over a bowl, reserving 3 tbsp juice. Set aside grapefruit. To
make the dressing, combine grapefruit juice, 2 tbs olive oil, ¼ tsp salt, 1/8 tsp pepper,
tarragon, and shallots and stir with whisk. Add lettuce and toss in dressing. Arrange 2
cups lettuce mixture on each of 4 plates. Top each with avocado wedges, jicama slices,
shrimp, and grapefruit sections. Enjoy!
Workout for May 7th, 2013:
A) 10-10-10 Russian twists with medicine ball/ 10-10-10 back extensions/ 10-10-10 dumbbell box step ups/ 10-10-10 Turkish SIT-ups
B) 5 Minutes shoulder mobility
C) 7 rounds for time: Run 100m/ 20 push ups / 7 deadlifts (100/75kg) - 14-minute cut-off

Aaron’s Lemon Chicken

Tuesday, April 30th, 2013

Here’s a delicious recipe from Karen M.

My husband is not Paleo. Rigatoni could easily be his middle name and carbs his wish list food if stranded on a desert island. But when I asked him to adapt a Paleo version of my favorite dish he makes, he enthusiastically channeled his inner cave dude to concoct this gem that I’m delighted to share.

Aaron's Lemon Chicken

Aaron's Lemon Chicken

3 skinless, boneless chicken breast fillets (about 1 1/2 lbs.)

about 1/2 cup arrowroot, plus 3/4 teaspoon

2 tablespoons ghee or butter (ghee is best as it has a high heat point which is preferable for this dish)

1/4 cup EVOO (extra virgin olive oil)

1 to 2 cloves minced garlic

1/3 cup white wine

1/3 to 1/2 cup chicken broth

3 to 4 tablespoons fresh squeezed lemon juice

1 teaspoon capers

2 tablespoons chopped parsley

In a large skillet on medium-low, combine ghee and EVOO; let heat. Meanwhile, fillet the fillets horizontally as evenly as possible so you have twice the chicken pieces. Wash and pat dry. Evenly spread arrowroot on a large shallow dish and coat fillets on both sides.

Increase pan temperature to medium-high. Place as many fillets in pan as comfortably fit, cooking in batches if needed. Cook 3 to 4 minutes on each side until golden. Check thickest fillet for doneness, salt and pepper all to taste, remove from pan setting aside. If doing another batch, add more EVOO and ghee as needed.

When all fillets are cooked and set aside, turn heat down to medium. Let cool to new temperature and then add garlic. Stir about 1/2 a minute or enough to soften and release aroma. Next add wine and deglaze the pan cooking long enough to burn off alcohol. Add chicken broth and 1 1/2 tablespoons of the parsley. Stir another minute then turn off heat. With heat off, stir in 3/4 teaspoon arrowroot which should just lightly thicken the sauce. (This step, though, is optional as the sauce is wonderful either way.)

Now return the chicken fillets to the pan. (Note: if you are serving this to kids who prefer more mildly flavored food, reserve a couple fillets for them; add the rest to the pan.) Pour the lemon juice evenly over fillets and sprinkle with capers, reserved parsley, and additional salt and pepper as desired. Spoon sauce from pan up over fillets as you reheat for just a minute and serve.

Fast Food

Sunday, April 28th, 2013

Well, I’m truly sickened by this article from the Daily Mail.

How long will a hamburger last?

How long will a hamburger last?

A guy purchased a hamburger from McDonald’s, forgot about it in his coat pocket for a while and now… well, it certainly doesn’t look its age.

We’ve seen this type of thing before around the internet.  There are currently several sites out there tracking the decomposition, or lack thereof, of various fast food items.  This one, though seems to have the record at nearly 14 years.

This is truly a testament to the power of chemistry for increasing the shelf life of things.  However, I’m not sure if I trust something that is so saturated with preservatives that it won’t rot after a decade.  And honestly, how much research has been done in human populations on the effects of those preservatives on our metabolism?

Anyway, stay away from fast food.  Ick!

Sugar Causes Obesity

Sunday, April 21st, 2013

I think we all know this by now.

Sucrose

Sucrose

Thankfully, other people are starting to take note.  This article  The Guardian covers the stir made by Dr. Robert Lustig’s book, Fat Chance: The Bitter Truth About Sugar.

In the article, Dr. Lustig is quoted as saying, “Cocaine and heroin are deadly because they are addictive and toxic – and so is sugar.”

The article goes on to clarify that it’s not necessarily sugar, but the excess insulin produced as a result of sugar intake that is so dangerous.  We in the Paleo community have known this for quite a while, but it’s good to know that more and more people are taking this seriously and backing up our assertions with peer reviewed studies.

What do you think about all this?

What 2000 Calories Looks Like

Sunday, April 14th, 2013

I know most of you are label readers, you know, those annoying people who clog up the isles in the supermarket by stopping to read the nutrition label on everything before you put it in your basket.  Did you ever notice how that label gives you percentages based on a 2000-calorie diet?  But how much food is 2000 calories?

Here’s a quick and interesting video showing what 2000 calories of different types of food looks like.

Here’s the article that the video was based on from WiseGeek.

Many of the foods shown here aren’t Paleo friendly, and I’m well aware of the silliness of calories and USDA recommendations, but this topic is still interesting.

What are your thoughts about calorie-counting?

Don’t Fear Bacon

Wednesday, April 3rd, 2013

So, here’s some interesting news about my favorite food.

Meat Candy!

Meat Candy!

According to this article from Chris Krlesser, nitrates and nitrites are actually not bad for you.

Who would have known?  I guess there was a study a while back suggesting that nitrites are linked to cancer, and that study has since been debunked by peer review.  On top of that, the article says that dietary nitrite intake comes primarily from vegetables, “It may shock you to learn that one serving of arugula, two servings of butter lettuce, and four servings of celery or beets all have more nitrite than 467 hot dogs.”

You didn’t need to give me any more reason to enjoy my favorite meat, but I know there are some of you out there who are still skeptical about this whole bacon thing.  Well, this is just one more reason to not fear the bacon.

Where Are We Going?

Friday, March 29th, 2013

I’ve been following CrossFit since about 2007.  In that time there have been many changes to the business, the community, and the sport.

Quite a change.

Quite a change.

I’ve heard the naysayers and haters repeat their mantra, “CrossFit is just another fad, it’ll be gone in two years.”

For some people, CrossFit is a fad.  They tried it and didn’t like it, so they move on.  Hopefully, they got something out of it– better knowledge of technical lifts, renewed enjoyment in exercise, or sound nutrition principles– that they apply to the rest of their lives.

Please forgive the cliche, but I see a major fitness revolution going on, and we’re in the middle of it.  I’m not suggesting that CrossFit started, or is the main driving force behind this revolution, but I think that CrossFit is definitely a huge positive contribution to it.

Recently, water overtook soda as the most popular drink in the US for the first time in twenty years.  Every other article I read tells about the dangers of high carb diets, or research done suggesting high intensity exercise is more effective and safer than long-slow exercise.  Doctors are starting to advise their patients to stop eating bread and start eating bacon.  Weightlifting and functional sports are more popular than ever.

In the past six years, I’ve seen some major changes in the way people think about diet and exercise, and a huge change in CrossFit as it becomes exponentially more popular.  Do you think these changes will continue unabated?  Do you think we’ll be able to reverse the trends of unhealthy lifestyles and the rising epidemic of obesity?  Where do you think we’re going with fitness?

Wheat Belly

Sunday, March 24th, 2013

This short video is a recommendation from Martin H.

I’m sure we all get it at this point.  Wheat is bad, mmmkay?

I’ve heard good things about this book, as well.  Has anybody read it?

Robb Wolf on Kidney Disease

Friday, March 22nd, 2013

Have you ever heard that high protein diets such as Paleo cause kidney damage?

These are... kind of important.

These are... kind of important.

Recently, a friend of mine (who does not follow the Paleo template) had a bout with some kidney stones.  She ended up winning, whatever that means, but her doctor told her to eat more grains and less meat.  I found this strange, and decided to do a bit of research.  In the process, I came across an interesting article from Robb Wolf.

In it, he makes the following claims:

1-Dietary protein DOES NOT CAUSE KIDNEY DAMAGE.

2-Chronically elevated BLOOD GLUCOSE levels DO cause kidney damage.

3-Dietary fructose REALLY causes kidney damage.

4-Many kidney issues have either a hyperinsulinemic characteristic, an autoimmune characteristic, and or a combination of autoimmunity or hyperinsulinism. A standard, low-ish carb paleo diet can fix most of these issues.

5-For serious kidney damage a low-protein, ketogenic diet can be remarkably therapeutic.

6-If you get kidney stones that are from oxalates, reduce your green veggie intake (spinach for example) and have other types of veggies.

7-If you get kidney stones that are from urate salts, you are likely NOT following a low-ish carb paleodiet, you likely have insulin resistance and your liver is not processing uric acid.

He then goes on to explain why he makes these claims, and to provide some evidence for them.  It’s a pretty good, and only moderately technical read, but well worth it if you have some interest in this subject.

What are your thoughts and experience with kidney issues?  Any doctors out there care to chime in?