Five years ago today, we embarked on an incredible journey. Together, we sought to understand the roots of brain health, and how we can help fend off ailments like dementia and Alzheimer’s, diseases for which there are no known cures. This journey began with the release of Grain Brain.
In the five years since, science has continued to investigate the roles carbs and gluten play in our health, and our message has moved to the mainstream. As a result, the information in Grain Brain is now accompanied by ongoing changes and revelations in the world of medicine. Today, I want to share with you the five most interesting things I’ve learned/seen since Grain Brain hit shelves. Continue reading
Synthetic meat is certainly one of the latest innovations in food technology that has certainly gained a lot of attention. Basically, what this involves is culturing animal cells in the laboratory and supplying nutrients until they grow into large enough pieces that they can be used as food. So far, the technology has been used to produce “beef,” “duck,” and even “chicken.” Continue reading
Without a doubt one of the most important decisions we make on a daily basis is what we choose to eat. Nowadays, those decisions are made all the more complex by the vast panorama of recommendations in the form of books, social media, television, and even advertisements at the point-of-sale.
The broad strokes favoring one recommendation over another involve the various ratios of macronutrients, including fat, carbohydrate, and protein, while the notion of consuming foods rich in the micronutrients (vitamins and minerals) seems to be a commonality shared amongst most popular diets.
But we now understand that focusing on macronutrient ratios and content of micronutrients represents significant myopia. The foods we choose to consume are far more then simply metabolic chemicals. Food is information. Continue reading