Episode 155: Sound the False Alarm!

A recent study on low carb, high fat (LCHF) diets led to a prominent researcher issuing warnings about the Paleo diet, calling it dangerous, and this rippled out in the media. On this episode, we take a look at that study and show why it is so misleading and why some researchers are calling for a retraction. In other news, a new study shows major health benefits from just a little weight loss, and the CDC tells us 83 million American adults don’t get enough sleep. There is also a recap of the Newcastle research, which every diabetic should be aware of.

The Moment of Paleo furthers the theme of small changes, big impact. There are new book and documentary recommendations. The After the Bell segment features Dr. Ian Spreadburry’s excellent talk for the New Zealand Ancestral Health Symposium further strengthening the proposition that whole food delivers good health—if you don’t know the difference between acellular and cellular carbs, you will after this talk, and you’ll be glad you do. Enjoy the show!

Links for this episode:

Visit PuraKai to shop for eco-friendly clothing and stand-up paddle boards. Be sure to use coupon code “latest in paleo” for 15% off all clothing purchases.

Read more

Episode 156: In the Woods

A review of cancer data has Canada changing its guidelines on colon cancer screenings, while in other cancer news a study has the medical community asking whether living with cancer can be better for patients than curing it. Also in the News & Views segment, Whole Foods changes it’s mind about replacing nature’s packaging for oranges. Also, a new study looks at how mimicking a Paleolithic lifestyle—in the woods with no shelter—might affect metabolic health. In the Moment of Paleo the topic is waiting…is it really so bad? Today’s documentary & book recommendations and After the Bell segment are each about ultra hikes along mega trails. Enjoy the show!

Links for this episode:

Visit PuraKai to shop for eco-friendly clothing and stand-up paddle boards. Be sure to use coupon code “latest in paleo” for 15% off all clothing purchases.

Read more

Episode 371 – Dr. James DiNicolantonio – The Salt Fix

The Good Kitchen banner
Sleepcocktails_banner_728x90_Left

My guest this episode is Dr. James DiNicolantonio. Dr. DiNicolantonio is a respected cardiovascular research scientist and doctor of pharmacy at Saint Luke’s Mid America Heart Institute in Kansas City, Missouri, and the associate editor of British Medical Journal’s (BMJ) Open Heart. He is the author or coauthor of approximately 200 publications in medical literature. His research has been featured in The New York Times, ABC’s Good Morning America, TIME, Fox News, U.S. News and World Report, Yahoo! Health, BBC News, Daily Mail, Forbes, National Public Radio, and Men’s Health, among others. He is also author of the fantastic book The Salt Fix.

Listen in as we talk all about salt, salt intake, why many modern recommendations on salt (including those for hypertension) are wrong, good updated recommendations, salt pre-workout, and much more.

Download Episode Here (MP3)
(Transcript coming soon)

Website: http://thesaltfix.com/
Twitter: @drjamesdinic
Instagram: @drjamesdinic
Facebook: @drjamesdinic

30 Day Guide to the Paleo Diet

Want some extra help? Have you been trying Paleo for a while but have questions or aren’t sure what the right exercise program is for you? Or maybe you just want a 30-day meal plan and shopping list to make things easier? We’ve created a getting started guide to help you through your first 30 days.

Buy the book

 

Wired-to-Eat-RenderDon’t forget, Wired to Eat is now available!

Amazon, Barnes & Noble, IndieBound, iBooks

Read more

Salmon Burgers with Spicy Tomato Relish

These wild salmon burgers are pure salmon, with no breadcrumbs or egg. A fresh and spicy tomato relish is the perfect condiment to serve alongside the burgers.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes

Ingredients

  • 2 TBSP extra virgin olive oil
  • 16 oz cherry tomatoes, halved
  • 2 jalapeño peppers, seeded and finely chopped
  • 4 cloves garlic, pressed or finely chopped (divided)
  • 1/2 tsp sherry vinegar
  • 1 pound boneless skinless salmon, cut into 1-inch cubes
  • 1 tsp Dijon mustard
  • 2 scallions, chopped
  • 2 TBSP chopped cilantro
  • 1/2 tsp kosher salt

Directions

  1. Heat the oil in a wide saute pan over medium-high heat until the oil is hot and shimmering. Add tomatoes (careful, they’ll splatter oil!) and cook for 3 to 5 minutes, stirring only occasionally, until the tomatoes are soft and collapsed, browned in places.
  2. Stir in the jalapeno peppers and half the garlic. Cook for a minute or less, removing the relish from the pan before the garlic burns. Stir in the sherry vinegar. Season with sea salt. Set aside.
  3. Place 1/4 of the salmon pieces in a food processor with the mustard, scallions, cilantro, salt and remaining garlic. Blend into a smooth paste.
  4. Add the rest of the salmon. This time, do not blend the salmon into a smooth paste. Instead, pulse a few times until the salmon pieces are finely chopped, about 1/4-inch in size.
  5. Shape salmon into 4 patties.
  6. Heat a few tablespoons of oil in a non-stick skillet over medium-high heat. Cook the salmon burgers 3 to 4 minutes per side.
  7. Serve with the tomato relish.

The post Salmon Burgers with Spicy Tomato Relish appeared first on Paleo Magazine.

Read more

Episode 157: Fasting

On this episode, I discuss my recent 5-day fast: how it went, what I learned, and whether I’ll be doing it again. In the News & Views segment, we discuss a CNN article about fasting and longevity as well as a NY Times article that indicates intermittent fasting is becoming more widely accepted. You’ll learn about a 450-lb man who did not eat food for over a year and reduced his body to a normal size. In the Moment of Paleo, I offer some ideas about when less is more. And After the Bell features a Dr. Jason Fung presentation about fasting as an important health tool. Enjoy the show!

Links for this episode:

Visit PuraKai to shop for eco-friendly clothing and stand-up paddle boards. Be sure to use coupon code “latest in paleo” for 15% off all clothing purchases.

Read more

Beef and Mushroom Burgers

.fusion-fullwidth-1 {
padding-left: px !important;
padding-right: px !important;
}

These burgers are packed with umami flavor from roasted mushrooms and coconut aminos.

Yield: 4 burgers

.fusion-button.button-1{width:100%;}Download Recipe

Ingredients

  • 2 shallots (4 cloves with skins on)
  • 8 oz cremini mushrooms, sliced
  • 2 TBSP olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 2 TBSP fresh thyme leaves
  • 1 lb ground beef
  • 3 tsp coconut aminos (optional)

Directions

  1. Preheat oven to 400° F. Line a baking sheet with parchment paper. Set aside.
  2. Rinse the shallots and pat dry. Set the shallots on one end of the baking sheet, leaving plenty of room for the mushrooms.
  3. In a medium bowl, toss the mushrooms with the olive oil. Season lightly with salt and pepper. Spread mushrooms evenly on the prepared baking sheet.
  4. Bake the shallots and mushrooms for about 20 minutes, stirring the mushrooms occasionally, or until the mushrooms are browned and softened and any moisture has evaporated.
  5. Remove mushrooms from the pan and set aside to cool. Leave the shallots in the oven and continue to roast for another 25 minutes, or until soft. Remove from the oven to cool. When the shallots are cool enough to handle, slip them out of the skins and chop. Set aside.
  6. In a food processor, pulse the mushrooms and thyme until finely chopped. Stop when the mushrooms are in tiny pieces; the mixture should not be mushy. Taste the mushrooms and season with salt and pepper if needed.
  7. In a large bowl, gently mix together the ground beef, coconut aminos and chopped mushrooms with your hands. Gently form the meat into 4 patties. Use your fingers to press down and create a wide dimple in the middle of the burger (this will help keep the burger from shrinking). Season each burger with salt and pepper.
  8. Heat your grill to medium-high heat. Grill burgers 3–4 minutes per side, or to desired doneness. Serve burgers with chopped shallots over the tops.

The post Beef and Mushroom Burgers appeared first on Paleo Magazine.

Read more

Episode 158: The Potato Hack, Weight Loss Simplified

On today’s show, guest Tim Steele tells us how a short-term, all-potato diet can be used as a successful weight loss tool. In addition, you’ll learn about potato history, antinutrients, satiety, resistant starch, and more. Tim recently published a book, The Potato Diet: Weight Loss Simplified and it is available on Amazon in print and kindle formats. There is also a Michael Pollan documentary recommendation (one you may have missed) and in the After the Bell segment, we’ll hear more about all-potato diets.

Links for this episode:

Visit PuraKai to shop for eco-friendly clothing and stand-up paddle boards. Be sure to use coupon code “latest in paleo” for 15% off all clothing purchases.

Read more

Episode 159: Real Food for Plants, Animals, and Humans

In this episode’s News & Views segment, we cover recent research that reveals ultra-processed foods make up more than 50% of the American diet, while whole foods and minimally processed foods combined make up only 30 percent. We also talk about how sugar plays into the processed-food diet. Then, we consider what happens when animals and plants are raised on “junk food diets.” The Moment of Paleo segment is about the real-food movement. Also covered: Canada’s 30 x 30 Nature Challenge, a new book recommendation, and Mark Bittman in the After the Bell segment delivering a talk called What’s Wrong with What we Eat?

Links for this episode:

Visit PuraKai to shop for eco-friendly clothing and stand-up paddle boards. Be sure to use coupon code “latest in paleo” for 15% off all clothing purchases.

Read more