February 22, 2010
I've been working on several projects during the weeks I haven't updated, and here's the first. Epipheo—the people who make all those 3-minute cartoon visualizations of interesting ideas—contacted me some time ago, and asked if I was willing to help them create one based on an article of mine.
Usually when someone offers you something for "free", they're trying to sell you a timeshare. However, after a couple long recording sessions, some script wrangling, and several weeks, they've just sent me a link to their newest video visualization—based in part on my classic article "Why You're Addicted To Bread", and…
anyway i'm at work so cannot watch video but really looking forward to watching once i get home!
the AHS videos….any news on when they are going to be viewable?!
February 22, 2010
The first batch of this year's AHS videos went up about two weeks ago, but there haven't been any more. I'll let everyone know when they're available…but at this rate, we'll be submitting abstracts for next year first!
Glad you enjoyed our Big Primal appearance, it certainly made for a memorable anniversarry dinner for the lady and I LOL
I get massive compliments and envy about your shirt whenever I wear it. Thinking I will be ordering more soon.
Thanks for sharing the video, I mixed it up in the comments on the Epi video on youtube as well ;) Always helps to give it a lift when there is some debate going on right?
Its truly amazing how many pro bread comments they are getting, but even more so, and despite the message in the video, its "well I eat whole grains". Even in cartoon form people hear only what they want to hear…
January 4, 2012
The nose to tail vid was a hoot..great to see how the other guys do it..I would not have mixed all those in one sitting..but it works for them..
Dinner tonight for me was a couple of lambs brains ( poached then sliced and rolled in egg wash, coconut/almond flour and pan fried with a pomegranite infused balsamic garnish..kale and sweet potato.
I like the idea of barbequing the heart as I generally slow cook for hours, with beef cheeks..but that is winter and we are just getting into summer and BBQ season here in OZ.
Once again thanks for the ideas
Hey Cyclops, you are right about eating them all in one meal. Way to filling to do it regularly.
That was the most filling meal I ever had in my life, but we wanted to compile them all into one episode.
I can honestly say a huge plate of organ meat and marrow will leave NOBODY hungry…
Now I gotta get some brains on I see :)
Do the marrow bones come like that, if not how do you cut them up? I eat a fair amount of beef and deer marrow but usually cut the bones in half after cooking and use a skewer to get the marrow out.
September 24, 2012
For my marrow, I usually just get shank crosscuts. Will be getting some pastured/grass-fed lamb kidneys and beef heart this weekend. How would you suggest I cook the beef heart and for how long?
Did a beef heart stew for my first foray into the world of offal, and it was surprisingly tasty and tender. I expected it to be much tougher but it was delicious. I think I'm going to have to try grilling it up like this.
September 20, 2012
Any animated-pretty-thing that can cause the masses to start thinking more about food is good (though I'm evilly picturing it all as directed and animated by Bakshi. Probably would not be G rated. )
(The dog sort of stole the show on the second one =) )
Jen W – last time my husband and I made beef heart I just sliced it into hunks, salt and peppered it cooked and ate it. We're simple people. Maybe someone fancy will chime in! =)
That Big Primal video made me hungry. The inside of my fridge looks like it belongs on the set of a horror film right now, full of lamb hearts, cow brains, and, yes, a whole turkey for Thanksgiving.
Thanks for the inspiration as always, Mr. Stanton.
Glad to be predating with you lot. Happy holidays everyone!
The marrow bones were something I specially requested from my local butcher. I asked for long bones from the leg, with the caps removed and split down the middle.
This was how they are served in some very high end french restuarants.
They were simply the best food I had ever eaten prepared like that…
Thanks for the reminder that bread should be avoided. I have allowed it to creep back into my diet. What with the increasing use of carbs (potatoes) and the 'debunking' of the insulin hypothesis in the palosphere I'm glad to see you and Hyperlid have remained steadfast. Your voice is needed more than ever. Thank you.
Insulin has been debunked?
I guess I didn't get the memo ;)
All I saw was some sort of claim its not a problem in isocaloric diets in metabolic wards where people cannot snack at will because they are on an isocaloric diet…no matter how hungry they get.
February 22, 2010
I appreciate the comment support…after an initial rash of disbelief, things appear to have settled down somewhat.
I can't take any credit for the second video…I'm just spreading it.
You have to ask to get them cut that way -- but it's about a million times easier than having them cut in little donuts and having to spoon the marrow out.
You'll have to ask Danny exactly how the heart was prepared.
Make sure to forward it to "the masses", i.e. the people with too little time or patience to read my articles.
Happy Thanksgiving to you too!
There's a big difference between potatoes and bread, or any gluten grain…and, based on the comments, it's clear the "magical potato diet" doesn't work for everyone.
Just like keto/VLC works very well for many, but not for everyone.
How about that!
Perhaps the problem is that human metabolism and hunger signaling is complicated, and not everyone with pounds to lose has the exact same sticking point?
It's entertaining to see the fashion swing back and forth between pure keto/VLC and pure starch…one stops working, then people "discover" the other. Eventually potatoes will stop working, too, and they'll rediscover keto/VLC, and back and forth we go…
…and maybe some of them will eventually realize that they've slowly converged onto what the professional weight-class athletes have been doing for years, which is often some variant on cyclical ketogenic diets (i.e. alternating keto runs with high-starch, low-fat refeeds). The weightlifters and fighters and bodybuilders might not know all about antinutrients -- but there's a lot of money and fame riding on their ability to strip fat off their bodies.
The biochemical role of insulin (energy storage) isn't controversial unless you're trying to start an argument. What's controversial is the idea that carbohydrates, by themselves, are mostly or solely responsible for making us fat. That's clearly not true…
…but neither is the naive opposition which claims things like "Kitavans disprove everything!!11!1!" or "I lost weight on potatoes, so what's your problem, fatty?" Some people have a measurably dysfunctional ability to process dietary carbohydrate (see: metabolic flexibility). Peter is one of the few people trying to figure out exactly how that happens, instead of simply dismissing measurable data because they're emotionally or professionally invested in an idea that doesn't account for it.
finally got around to watching that video this morning after forgetting every day when i got home.
very good, you have a good speaking voice too.
had to add the gnoll credo to my wish list, my copy has vanished! not sure if we've lent it to someone and forgotten or it's just hiding in my house, but when i went back to read it again it was no where to be found!
J Stanton said: "Peter [at Hyperlipid] is one of the few people trying to figure out exactly how that happens, instead of simply dismissing measurable data because they're emotionally or professionally invested in an idea that doesn't account for it."
YES! YES! YES!
Now, about the bread. Unfortunately, I like bread. Fortunately, I seem able to tolerate a just a bit of it from time to time. It is an especially convenient vehicle for extremely fatty foods like butter and cheeses. But, I don't try to kid myself that grains are healthy.
February 22, 2010
If you order directly from 100WP, I'll sign a copy for you.
Much of "nutrition science" and "obesity research" is politically driven, because it's funded by the US government -- which isn't interested in results that contravene a public policy dedicated to subsidizing giant agribusiness corporations via the overproduction of (genetically modified) grains.
J: does that apply for someone in uk?
i've started reading hyperlipid but in all honesty he seems worlds ahead of my current knowledge level and i just feel like a new sprinter getting in on a Usain bolt calibre race.
that said a lot of what i can follow is extremely interesting.
also going back to your posts on palatability have you seen this (yet)?
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