the-psoriasis-treatment

Below are the coefficients of association calculated by HealthCorrelator for Excel (HCE) for user John Doe. The coefficients of association are calculated as linear correlations in HCE ( ). The focus here is on the associations between fasting triglycerides and various other variables. Take a look at the coefficient of association at the top, with VLDL cholesterol, indicated with a red arrow. It is a very high 0.999. Whoa! What is this – 0.999! Is John Doe a unique case? No, this strong association between fasting triglycerides and VLDL cholesterol is a very common pattern among HCE users. The reason is simple. VLDL cholesterol is not normally measured directly, but typically calculated based on fasting triglycerides, by dividing the fasting triglycerides measurement by 5. And there is an underlying reason for that - fasting triglycerides and VLDL cholesterol are actually very highly correlated, based on direct measurements of these two variables. But if VLDL cholesterol is calculated

The photos below were taken about 10 years ago. The first is at a restaurant near Torrance, California. (As you can see, the restaurant was about to close; we were the last customers.) I am standing next to Royce Grace, who had by then become a sensation ( ). He became a sensation by easily defeating nearly every champion fighter that was placed in front of him. In case you are wondering, Royce is 6’1” and I am 5’8”. The second photo also has Royce’s manager in it – that is his wife. Their children’s names both start with the letter “K”. I wonder how big they are right now. I think that at the time these photos were taken I weighed around 200-210 lbs. Even though I am much shorter than Royce, I outweighed him by around 40 lbs. Now I weigh 150 lbs, at about 11 percent body fat, and look like the photo on the top-right area of this blog - essentially like a thin guy who does some manual labor for a living, I guess. A post is available discussing the "how" part of this transform

One matter that most evidence-based nutritionists and dietitians will agree on is that humans have evolved to be experts in the task of seeking out palatable foods, which generally contain a combination of sugar, fat, and salt. These nutrients, usually scarce over the long span of evolutionary time and highly valued, are what helped lead to the development of our senses. Nowadays, it is still the sight, aroma, and taste of food powered by sugar-fat-salt reward and satisfaction that still guides our eating decisions, except in a modern environment of widely available food and sedentary lifestyles. The axe that nutritionists have to grind with food manufacturers is the blatant targeting of our senses with   layer upon layer of bold sugar-fat-salt flavors -- think of potato chips dipped in artichoke dip, French fries and ketchup, pizza topped with pepperoni, and so on. According to David Kessler , these foods are so powerfully appealing to our senses that they may even alter our brain che

The graph below shows the mortality in the 35-69 and 70-79 age ranges for men and women for the China Study II dataset. I discussed other results in my two previous posts ( ) ( ), all taking us to this post. The full data for the China Study II study is publicly available ( ). The mortality numbers are actually averages of male and female deaths by 1,000 people in each of several counties, in each of the two age ranges. Men do tend to die earlier than women, but the difference above is too large. Generally speaking, when you look at a set time period that is long enough for a good number of deaths (not to be confused with “a number of good deaths”) to be observed, you tend to see around 5-10 percent more deaths among men than among women. This is when other variables are controlled for, or when men and women do not adopt dramatically different diets and lifestyles. One of many examples is a study in Finland ( ); you have to go beyond the abstract on this one. As you can see from the gr

Lance Price In the United States, there are nine billion food animals produced annually including, 34 million cattle, 108 million hogs, 267 mililon turkeys, and 8.9 billion broilers. In contrast, there is only a human population of about 300 million people. Only a fraction of those people will be treated with antibiotics (for 10 days or so a year), but those nine billion animals will be treated all the time whether they're sick or not. Combined with overcrowded and unsanitary conditions, feeding healthy animals antibiotics to prevent disease and promote their growth are ideal grounds for evolution of antibiotic-resistant bacteria. These are bacteria that are no longer inhibited or killed by antibiotics at clinically relevant doses and evidence continues to grow that many of these resistant bacteria do eventually make their way to humans (some originated in humans and made their way back). How do bacteria become resistant? Bacteria can pick up genes through viruses, other bacteria,