the-psoriasis-treatment

The idea of gaining muscle and losing fat at the same time seems impossible because of three widely held misconceptions: (a) to gain muscle you need a calorie surplus; (b) to lose fat you need a calorie deficit; and (c) you cannot achieve a calorie surplus and deficit at the same time. Not too long ago, unfortunately I was in the right position to do some self-experiments in order to try to gain muscle and concurrently lose fat, without steroids, keeping my weight essentially constant (within a range of a few lbs). This was because I was obese, and then reached a point in the fat loss stage where I could stop losing weight while attempting to lose fat. This is indeed difficult and slow, as muscle gain itself is slow, and it apparently becomes slower as one tries to restrict fat gain. Compounding that is the fact that self-experimentation invariably leads to some mistakes. The photos below show how I looked toward the end of my transformation from obese to relatively lean (right), and t

In my previous post ( ) I discussed some country data linking pork consumption and health, analyzed with WarpPLS ( ). One of the datasets used, the most complete, contained data from Nationmaster.com ( ) for the following countries: Australia, Brazil, Canada, China, Denmark, France, Germany, Hong Kong, Hungary, Japan, Mexico, Poland, Russia, Singapore, Spain, Sweden, United Kingdom, and United States. That previous post also addressed a study by Bridges ( ), based on country-level data, suggesting that pork consumption may cause liver disease. In this post we continue that analysis, but with a much more complex model containing the following country variables: wealth (PPP-adjusted GNP/person), pork consumption (lbs/person/year), alcohol consumption (liters/person/year), obesity (% of population), and life expectancy (years). The model and results, generated by WarpPLS, are shown on the figure below. (See notes at the end of this post.) These results are only for direct effects. WarpPLS

Tomatoes grown with controlled environment agriculture A simple insalata caprese served to bring about a possible, worldwide agricultural revolution in Tucson, Ariz. Each tomato in the Capri-style dish was a product of gardening perfection, grown within a precise range of "Goldilocks" (not too hot, not too cold) temperatures with a steady supply of light, carbon dioxide, water, and nutrients. Each bite and burst of fresh-off-the-vine tang only reminds, "Yes, food can and should taste this good." The lucky few who enjoyed the salad—along with grilled eggplant, squash, fruit, and watermelon juice—were University of Arizona scientists attending the Research and Reports Retreat on Aug. 19 hosted by the Controlled Environment Agriculture Center (CEAC).  Nina Fedoroff, professor of biology at Penn State and AAAS president, gave the keynote address. By 2050, Fedoroff warned, world population would reach nine billion. Scientists must figure out how to squeeze every ounce

Nina Fedoroff To feed a crowded planet and avoid further loss of species, Nina Fedoroff, professor of biology at Penn State University and president of the American Association for the Advancement of Science (AAAS), argues for more focus on biotechnology and controlled environment agriculture.  "Time is not on our side," she said in a keynote address at a research reports and retreat in Tucson, Ariz., hosted Aug. 19 by The University of Arizona's Controlled Environment Agriculture Center. Thomas Malthus reasoned in 1798 that exponential population growth would eventually bring on worldwide famine and devastation, but he couldn’t have foreseen the advent of the most sophisticated agricultural production in human history. If he’d had a crystal ball, he would have witnessed plant science take hold—the introduction of post-Mendelian breeding practices, mechanization, intensive propagation and chemical fertilization. These technologies among others and the expansion of agricul

The idea that pork consumption may cause cirrhosis has been around for a while. A fairly widely cited 1985 study by Nanji and French ( ) provides one of the strongest indictments of pork: “In countries with low alcohol consumption, no correlation was obtained between alcohol consumption and cirrhosis. However, a significant correlation was obtained between cirrhosis and pork.” Recently Paul Jaminet wrote a blog post on the possible link between pork consumption and cirrhosis ( ). Paul should be commended for bringing this topic to the fore, as the implications are far-reaching and very serious. One of the key studies mentioned in Paul’s post is a 2009 article by Bridges ( ), from which the graphs below were taken. The graphs above show a correlation between cirrhosis and alcohol consumption of 0.71, and a correlation between cirrhosis and pork consumption of 0.83. That is, the correlation between cirrhosis and pork consumption is the stronger of the two! Combining this with the Nanji a

When I visited Japan a few years ago I noticed a variety of dried small fish for sale in grocery stores and supermarkets. They came in what seemed to be vacuum-packed flat plastic bags, often dried. The packing was a bit like that of beef jerky in the USA. Since I could not read the labels, I could not tell if preservatives or things like sugar were added. Beef jerky often has sugar added to it; at least the popular brands. I have since incorporated dried or almost dried small fish, eaten whole, into my diet. My family eats it, but they don’t seem to like it as much as I do. The easiest small fish to find for sale where I live are smelts. A previous post has a recipe ( ). I can easily eat 200 g of smelts, about twice as much as on the plate below; not quite dried, but almost so. The veggies are a mix of lettuce and cabbage. As you can see from the macronutrient composition below (from Nutritiondata.com, for a 100 g portion), 200 g of smelts have about 112 g of protein, and 36 g of fat.