I want to tell you that I don’t really believe in the magical properties of turmeric, that I was radicalized when I was only a child. Turmeric was prescribed to me weekly at my grandmother’s house in Nairobi — dumped into a pot of sweetened, simmering milk, or smushed with ginger powder and bronze, crystallized gur, the delicious raw sugar paste she bought in bulk and kept in old ice cream tubs with flimsy, warped plastic lids.
There was turmeric for a standard runny nose, the dizzy rush of a fever, the ache of moving away from my best friend. Turmeric for a breakout, a particularly tender, slow-to-heal bruise, the anxieties that kept me awake. Among family, where there was always pressure to talk lightly, and about cheerful things, a cup of hot, sweet turmeric milk pushed across the table seemed like a quiet acknowledgment of my grievances, however tiny, rather than a promise to obliterate them. [continue]
Yum, turmeric milk. I often make some for breakfast!
Up in the arctic, life struggles to thrive. A rocky and frigid landscape supporting little more than meager shrubs, grasses, and some berries in the summer, it’s proven too hostile for more than a few animal species that have specially evolved to polar environs. Yet despite the harsh conditions, thousands of years ago human beings managed to etch out a life for themselves in the snows. These peoples’ ability to live in these regions is mostly due to a diet that to most of us seems narrow and anemic, but in truth has proven itself one of the most robust and healthy in the world.
Arctic diets vary vastly from region to region, according to the local environment’s flora and fauna. But at their most extreme, they consist of almost nothing but meat and fish, often from animals rich in fat (think polar bears, seabirds, and whales). For those of us who grew up learning the American Food Pyramid, or even the unholy devilcraft that is the new “My Plate” system, such a meat-heavy diet sounds borderline suicidal. But when eaten raw, these animals’ organs provide ample nutrients, including the vitamins we temperate-zoners draw mostly from plants. Blubber is also surprisingly rich in heart-healthy monounsaturated and polyunsaturated omega-3 fats and natural fermentation provides arctic diets with the benefits of probiotic foods. The result is a food regimen that provides everything a human needs, as well as one of the greatest natural defenses against diabetes, heart disease, certain types of cancer, and perhaps even seasonal effective disorder, illustrating that in any diet, there are no essential food groups, just essential nutrients. [continue].
How fascinating is that? I love reading about traditional diets, and have, over the years, changed my own diet quite a bit in order to cut out all processed food. These days I try to eat the sort of foods that humans ate before industrialization and nutritional stupidity. Are any of you doing that, too?
I ate reindeer meat in Norway, though I haven’t tried reindeer blood. Perhaps on another visit I will see if there are any Sami communities that welcome visitors like me.
BTW, I found the good.is article through a link in Weekend Link Love – Edition 439 at Mark’s Daily Apple. That Weekend Link Love post is the one thing I read every single week at Mark’s Daily Apple, as there is always at least one really interesting thing there.
We generally assume moderate drinking (two standard drinks per day) is good for our health.
This idea comes from studies over the past three decades showing moderate drinkers are healthier and less likely to die prematurely than those who drink more, less, or don’t drink at all.
I would be glad if this were true.
But our latest research challenges this view. We found while moderate drinkers are healthier than relatively heavy drinkers or non-drinkers, they are also wealthier. When we control for the influence of wealth, then alcohol’s apparent health benefit is much reduced in women aged 50 years or older, and disappears completely in men of similar age. [continue]
Have you come across any of Gary Taubes’ writing? If you’ve got the slightest interest in nutrition, history, and health, he is worth your attention. Here’s a recent article of his from the Guardian: Is sugar the world’s most popular drug?
Imagine a drug that can intoxicate us, can infuse us with energy and can be taken by mouth. It doesn’t have to be injected, smoked, or snorted for us to experience its sublime and soothing effects. Imagine that it mixes well with virtually every food and particularly liquids, and that when given to infants it provokes a feeling of pleasure so profound and intense that its pursuit becomes a driving force throughout their lives.
Could the taste of sugar on the tongue be a kind of intoxication? What about the possibility that sugar itself is an intoxicant, a drug? Overconsumption of this drug may have long-term side-effects, but there are none in the short term – no staggering or dizziness, no slurring of speech, no passing out or drifting away, no heart palpitations or respiratory distress. When it is given to children, its effects may be only more extreme variations on the apparently natural emotional rollercoaster of childhood, from the initial intoxication to the tantrums and whining of what may or may not be withdrawal a few hours later. More than anything, it makes children happy, at least for the period during which they’re consuming it. It calms their distress, eases their pain, focuses their attention and leaves them excited and full of joy until the dose wears off. The only downside is that children will come to expect another dose, perhaps to demand it, on a regular basis. [continue]
Stories abound that undermine the notion that elite athletes are healthy. From the running world, marathoner Alberto Salazar, at the age of 48, suffered a heart attack and lay dead for 14 minutes before a cardiologist placed a stent in a blocked artery, saving his life. Micah True, the ultra-marathoner and protagonist of the bestselling book Born to Run, went for a 12-mile run in the New Mexico wilderness and was later found dead.
Of course, these tragic tales are preceded by the origin story of an endurance athlete running himself, literally, to death. An enlarged, thickened heart with patchy scar tissue is common in long-term endurance athletes and is dubbed “Pheidippides cardiomyopathy” after the 40-year-old running messenger (and prototypical masters endurance athlete) who died after bringing the news of Greek victory at the battle of Marathon to Athens. Pheidippides was a hemerodrome, (an all-day running courier in Ancient Greece), and he had run 240km over two days to request help from Sparta against the Persians at Marathon, before expiring after running the additional 42km (26.2 miles) back from the battlefield. We celebrate his death by running marathons.
These deaths are even more alarming when you consider the subjects — highly trained athletes in what many would consider peak physical condition. Isn’t exercise supposed to prevent us from falling to a heart attack? [read the whole article]
If you’re an endurance athlete, does this give you pause for thought?
Health. Diabetes. Pre-diabetes. Diabetes and the link to heart disease. How the body processes carbs. What causes people to get fat, anyway? If any of this interests you, you’ll want to read blogs like the one Dr Malcolm Kendrick writes. His latest post is What happens to the carbs – part II. It begins:
My interest in nutrition began many years ago as part of my over-riding interest in cardiovascular disease. This means that, unlike many other people, I backed into this area with no great interest in the effect of food on health. For most doctors nutrition takes up about an hour of the medical degree course. We are pretty much given to understand that it is of little medical significance. Eat a balanced diet…end of. I also paid nutrition about that much heed.
However, because of the power and influence of the diet/heart hypothesis I felt the need to understand more about this whole area, and how the system of digestion and metabolism actually worked. At first my interest was purely to find out if there was any clear and consistent association between diet and cardiovascular disease (which I shall call heart disease from now on, as it is simplest to do so).
Like many others, before and since, I could not find any such association. Nor could I find any biochemical or physiological reason why saturated fat, in particular, could cause heart disease. That issue, of course, represents a long and winding road that I am not going down here.
However it did not take long before I became side tracked by the very powerful and consistent association between heart disease and diabetes. People with diabetes have far higher rates of heart disease than people who do not. In the case of women with diabetes, the increase in risk hovers around five times the rate of non-diabetics. So it became clear that I would need to understand diabetes, if I was going to fully understand heart disease. [continue]