Stars of Low-Carb World - Part 3

Peter Attia is not your run-of-the-mill medical doctor.  In the past, among other things, he taught calculus at Queen's University in Canada and he worked as a consultant for McKinsey & Company.  His blog, The Eating Academy, is an award-winning health blog and a must-read for anyone interested in taking responsibility for achieving optimal health.  Peter recently spoke at the TEDMED 2013 conference about whether the "obesity epidemic" was a disguise for a deeper problem.

Currently, Peter is the president and co-founder of the Nutrition Science Initiative (NuSi), a non-profit organization whose goal is to reduce "the economic and social burden of obesity and obesity-related chronic disease by improving the quality of science in nutrition and obesity research".  A lofty but very much needed goal bearing in mind that the official advice on nutrition dispensed by most medical professionals and mainstream organizations (e.g. American Heart Association) is based on shoddy science, really great marketing, and some superb political moves.

Now, why do I think that Peter is a star of the low-carb world?  It's because he has explained nutritional ketosis so well.  The nutritional ketosis is on the lowest end of the low-carb range - a metabolic state that keeps me in my optimal health zone.  To see if you may benefit from ketosis, take Peter's Ketosis 101.  However, I must warn you.  It is not an easy read.  So, if you prefer something in a lighter format, watch the interview with Peter Attia below, courtesy of  Andreas Eenfeldt.



V. J.

Whole Animal Advantage

Gummy Bears do look cute in all their shiny colourfulness.  However, if we distance ourselves from the art appreciation point of view and look at the nutritional value of Gummy Bears, we’ll realise that Gummy Bears are garbage. They contain sugar, starch, glucose syrup, flavouring, and food colouring.  Some modern varieties also have added vitamins and that, presumably, makes them wholesome. (Wholesome garbage?  Oxymoron, anyone?) 

So Gummy Bears are garbage – nutritionally speaking.  On the other hand, they don't taste great either. So, eating them is not particularly enjoyable.  They get glued to my teeth.  They are too sweet. My tummy hurts afterwards.  And, in spite of all of these things, Gummy Bears are strangely addictive. 

Now, I do understand the biochemistry behind the Gummy Bears addiction. With all that sugar and starch in a concentrated form, you can’t help getting addicted even if the flavour is lacking.   But, what’s the attraction, really? 

The attraction, I think, can be attributed to the clever name.  Yes, Gummy Bears is actually a very, very clever name.  Gummy suggests the bouncy playfulness of a ball.  Bear has that “animal attraction” quality that grabs us all on a subconscious level. (Winnie-the-Pooh and his friends have a lot to answer for.) 

So, in the recipe below, I decided to re-brand a food known as aspic - or pihtije, hladetina, paca, aladobi, etc, depending on where in the world you may be living.  I am calling this food Whole Animal Gummy Piggies.  It’s really a meat jelly - a healthier and tastier alternative to Gummy Bears and far better than any whole (holy?) grain.

 

My Whole Animal Gummy Piggies are about eating the whole animal and not only muscle meat.  Non-muscle parts, such as bones, skin, and organ meats, are much more nutrient-dense than muscle meat.  So, the whole animal is the way to go.  The Whole Animal Gummy Piggies alternative to Gummy Bears is the animal attraction taken to a whole new level.

Ingredients

• 3 pounds pork feet
• 1 cup  white vinegar
• ½ Tbsp black peppercorns (whole)
• 1 tsp salt
• 1 onion
• 3 cloves garlic
• 3 bay leaves
• Cold water

Preparation

1. Put all the ingredients in a big pot and add enough cold water so that the water level is about one and a half inches above the “meat” level.
2. Bring to a boil and, then, reduce the heat to medium-low.
3. Simmer for about 3 to 4 hours stirring occasionally.
4. Over another large pot, strain the stock through a fine sieve.
5. Remove the meat and skin from the bones, cut them up, and spread them on the bottom of a baking pan or a large bowl.
6. Once the stock is cooled down, a film of fat will be visible on top.  Discard the fat and add more salt to taste.
7. Pour the stock over the meat and skin bits, cover, and refrigerate until firm.
8. Serve sliced or cubed.

V. J. 

What can three cents buy these days?

Only three cents is the price of a diagnostic test for an early detection of pancreatic, ovarian, and lung cancers.  This new diagnostic test has been invented by a teenager, Jack Andraka.

Jack has used the power of the Internet to access the relevant information and to reach out to the scientific community in search of the mentors and collaborators who have helped him create his diagnostic test.

I urge you to watch the video about this young man and his invention.  Then, spread the word among your friends and family.  You might save a life.  

V. J. 

Shakshuka Marketing

As much as I believe that every region has its version of pizza, I also believe that every region has its version of shakshuka.  This is a dish of poached eggs which, it is believed, has Tunisian origins and is a staple in the North African and Middle Eastern cuisines.  Shakshuka has also become a staple in my personal cuisine.

The most important thing about this dish is that it is easy to make, it is inexpensive, and, above all,  it is very satisfying.  I make my own version of shakshuka when my family reaches the conclusion that "there is nothing in this house to eat".  

If, at at that point in time, I were to ask if anyone would like some eggs and veggies, the answers would be no, I'm sure.  That is why I ask if anyone would like some shakshuka, and the answer is always yes. The difference, of course, is in marketing.  The "eggs and veggies" offering lacks that hint of mystery and adventure that the name "shakshuka" implies.  

The reality is that shakshuka is about using leftover veggies and some eggs to feed your family on a dime and have enough time and energy left to actually have a conversation.

Ingredients

• 6 large eggs
• ¼ cup coconut oil
• ½ onion, diced
• 3 cloves garlic, sliced
• 2 cups broccoli, cut into small florets
• 1 Roma tomato, quartered
• ½ cup passata
• ¼ tsp sea salt
• 1 tsp curry
• ¼ tsp crushed chillies

Preparation

1. Put broccoli florets in a pot, pour boiling water over them, then, drain the water and put the broccoli florets aside.
2. Heat oil in a large skillet over medium heat.
3. Add onions, increase the heat to medium-high, and cook stirring for 3 minutes.
4. Add garlic, crushed chillies, and curry and cook stirring for 1 more minute.
5. Add broccoli, tomatoes, passata, and salt and bring everything to a boil.
6. Crack eggs over the vegetables so that eggs are evenly distributed in the skillet.
7. Reduce heat to medium low, cover skillet and cook until the eggs are set.  

V. J.

Stars of Low-Carb World - Part 2

Back in 2011, Dr. Eenfeldt of the Diet Doctor blog did an interview with Dr. Jay Wortman of the Dr. Jay's blog.  Dr. Wortman is a Canadian doctor who has been managing his Type-2 diabetes for several years now with a low-carb diet.

If you are a Type-2 diabetic, don't miss the interview.  You will learn things that you  may wish to discuss with your health care providers so that, collaboratively, you can determine how a low-carb diet can be incorporated in the management of your own Type-2 diabetes.

If you are not a Type-2 diabetic, listen to the interview anyway.  You will learn things that will help you avoid becoming a Type-2 diabetic.

Stars of Low-Carb World - Part 1

Forget Hollywood and its stars.  Get schooled instead.  Learn about the advantages of eating low-carb from Andreas Eenfeldt, MD from Sweden.  He is one of the brightest stars of the low-carb world.  He is smart, funny, and fit.  His presentation from the Ancestral Health Symposium 2011 posted on You Tube has been seen over 200,000 times.  The presentation is an eye-opener and is well worth the time investment.     

V. J. 

Gold and Glitter Pork Belly

Fatty cuts of meat cost less and taste much better than lean cuts.  But, if you don't know exactly what to do with a piece of pork belly, then try my Gold and Glitter recipe and you will be amazed. And, don't be surprised when you find this humble cut of meat being sold at your local "gastro bistro" as haute cuisine - with a huge price tag, of course.

    Ingredients

• 3 ½ to 4 pounds of pork belly

• 1 ¼ Tbsp sea salt

• 1 kettle of boiling water

• 1 ¾  cups of cold water

Preparation

1. Rinse the pork under cold water and dry with paper towels.
2. Using a sharp knife, score the skin in a criss-cross pattern.
3. Put the pork in the sink and pour over a kettle of boiling water. 
4. Dry the pork with paper towels and rub in the salt all over.
5. Put the pork in a roasting pan and pour ¾ cup of cold water around it.
6. Roast at 300F for 4 hours turning the pan a few times during the process.
7. After 4 hours, add 1 cup of cold water to the roasting pan.
8. Increase the oven temperature to 425F and continue roasting for about 25 minutes or until the skin is nicely puffed (like pork scratchings) and golden.  
9. Transfer the pork to a clean plate and let it rest for about 20 minutes before carving.
10. Pour the drippings from the roasting pan into a gravy boat and serve on the side.

V. J.