There’s No Such Thing As ‘Good Cholesterol’ Says Pivotal New Study

A surprising new genetic study shows that some people with naturally high levels of HDL cholesterol—the supposedly good kind of cholesterol—are at increased risk of a heart attack. Doctors are now further questioning the use of drugs to boost HDL levels while looking to new therapies to reduce heart risk.

Source: There’s No Such Thing As ‘Good Cholesterol’ Says Pivotal New Study

Sorry for the scare.

For the people with this genetic defect, HDL (“good”) cholesterol is not good because the defect destroys their liver’s ability to absorb fat brought to it by HDL.  In normal people, HDL still correlates with lower risk of heart disease.

Homemade Sports Nutrition is Easier Than You Might Think

Walk into any bike shop and you’ll be hit by the vast number of different sports foods and supplements that are available to you. Leaf through a cycling magazine and the adverts for nutrition products are plentiful. These sports foods often provide good quality nutrients in a convenient and, most importantly for cyclists, speedy way.

Source: Homemade sports nutrition is easier than you might think

Things get a little dubious towards the end, with suggesting cola/soda/soda pop or fruit juice for that matter.  Fruit juice if you use a juicer – sure, but the stuff on the shelf at the grocery store has a lot of sugar.

The homemade gel is interesting and vegan.  But test before a race, or on a race where the result doesn’t matter as much.  It gets very personal about what works for someone – some I’ve ridden with can’t do gels at all, it needs to be blocks.  Nothing sucks more than an upset stomach in a race, so don’t take the chance.

Three Ingredients That Can Take Any Dish from Boring to Flavorful

… “Take your dish to the next level simply by finishing it off with one, two, or three of the following: citrus zest, fresh herbs, and lightly toasted nuts or seeds.” If you always have these basic, relatively inexpensive, and easy to find ingredients on hand, you can upgrade any dish instantly. “You can do one, two, or all three things at once. All three is really going to flavortown,” she says. Ready to head to flavortown? Here how

Source: 3 Ingredients That Will Improve Any Dish

Not sure what zest is exactly, vs rind? Check this post.

My big three: MSG, Cajun seasoning, garlic salt 😉

Actually, garlic is something I’ll add to just about anything. Eat enough, you’ll smell better.  The study said so…

This Video Explains What Can (and Can’t) Affect Your Metabolism

The only strictly genetic component to an “increased” metabolism is the amount of “Uncoupling Protein” you have on the inner cell membrane of your mitochondria. The more of this protein you have, the less efficient your body is at turning calories into energy so to speak. The calories are just turned into heat energy. This requires more calories to support body function.

A high concentration of these mitochondria with a high levels of UCP are located within what’s called brown fat. This brown fat is strictly used to generate and maintain body heat. The amount of brown fat that you have decreases with age, contributing to 90 y/o men wearing cardigans in the summer and a slower “metabolism.”

Also, the “eat smaller meals more frequently” is actually a fallacy. Much like “always eat breakfast,” it becomes a self-fulfilling prophecy. Healthy people hear it’s healthy, attach themselves to the habit, and it becomes consequentially associated with health.

Make Your Own Plant-Based Meal Replacement Powder to Save Money

I have a love/hate relationship with protein powder. I love that it helps make my daily smoothie more filling and meal-like. I love that it’s a quick and easy way to get a nice dose of the recovery-helping macronutrient after a hard workout.

But I hate the price. And I, more often than not, hate the ingredient list. There are definitely more natural protein powders out there, but the price is just so restrictively high! And the rare times I found a natural protein powder that wasn’t exorbitantly expensive, it was exorbitantly gritty, earthy, and generally not delicious.

Source: Homemade Plant Protein Powder

This is not “protein powder” – it is ground up legumes. It’s got more carbs in it than it does protein. Also eating raw lentils and raw rice is extremely problematical for a lot of people. They can actually interfere with the absorption of other nutrients.  Phytic acids can definitely be a concern for some folks (particularly raw vegan folks).

I would recommend to soak the rice and lentils first for few hours, drain the water and heat it in deep pan without adding anything until rice starts popping. Don’t forget to stir it continuously during heating to have uniform heat distribution. This should solve issue of rawness.

Otherwise, buy whey protein in bulk from vendors like Bulk Supplements or Powder City.  Generic protein powders with no brand name – they don’t cost as much, but they’re of the exact same quality (if not higher). They all come with Certificates of Analysis.

Speaking to those of us on blood thinners, based on previous information I highly recommend cooking the lentils vs raw.  There is vitamin K in lentils, just noticeably less if they’re cooked.  There’s vitamin K in brown rice as well, but a trivial amount.  There’s no vitamin K in steel cut oats.  Provided you cook the lentils and are OK the phytic acid, you should be OK.

I got a coffee/spice grinder years ago, for grinding sunflower, pumpkin, and sesame seeds that I use in breakfast.  I read a lot of reviews were available, and my assessment was that they were cheaper and replaceable.  Almost all reported failure at some point, so I just picked the best I could at a place with a great return policy.  So far, so good.

Scientists: There Should Be No Dietary Limit on Fat Intake

Dietary limits on fat intake have been around for years, but now two scientists are urging the federal government to drop restrictions on total fat consumption entirely.

In a paper published in the Journal of the American Medical Association, co-authors Dariush Mozaffarian, MD, dean of the Friedman School of Nutrition Science and Policy at Tufts University, and David Ludwig, MD, director of the New Balance Foundation Obesity Prevention Center at Boston Children’s Hospital, argue that all fats aren’t created equal.

Source: Scientists: There Should Be No Dietary Limit on Fat Intake

I’m surprised the article didn’t mention the avocado – high in fat, but what’s currently regarded as “good fat and cholesterol”.  It also doesn’t mention that we know that fat-soluble vitamin uptake increases dramatically when consumed with fat.  The low-fat craze was never good for us, aside from as the article points out – those on a restricted fat diet.

Remove Excess Salt from Nuts by Shaking Them In a Paper Bag

Have you ever bought nuts for snacking or cooking and discovered that they were really salty — too salty to eat comfortably? I’ve dealt with this issue, in baking, by rinsing the nuts, but that’s no good for snacking. Who wants soggy nuts? Well, in answer to a reader question on this topic, another reader offered a pretty ingenious trick.

Source: Nuts Too Salty? Try This Trick

Too salty?  Talk like that will get you kicked off Team Salt!

Want to Toast Nuts? Use the Microwave

The oven takes a long time to preheat—even in the toaster oven getting your nuts from the pantry to perfectly roasted can take 15 minutes or more. In a real oven, that time jumps up even higher. A skillet is faster, but it also requires much more attention, with near-constant stirring and tossing if you want to avoid having nuts that look like the ones above: raw in spots and almost black in others.

The microwave, on the other hand, heats quickly, efficiently, and evenly from all directions, and with small items like nuts, can actually cook them from the outside and the inside at basically the same rate.

Source: Toasting Nuts? The Microwave is Your Best Friend

The articles goes on to mention that the flavour isn’t quite as desired, but adding a half teaspoon of neutral oil (vegetable, canola) can help.  But if your recipe calls for cooking food along with the nuts in a skillet – follow the recipe.

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