I’ve been interviewed on two new podcasts:
- PaleoHacks Podcast #6 with Clark Danger is out. Clark and I had a great conversation. Unfortunately our time ran out too soon and we weren’t able to get to many of the questions that had been suggested by PaleoHacks readers. I’ll try and tackle a few in blog posts, starting with Eastside Joanne‘s question about rosacea.
- That Paleo Show, an Australian podcast hosted by chiropractors Dr. Brett Hill and Dr. Janah James and Wellness Coach Stephanie Wasylyk, was a fun show. At the time we recorded it, Shou-Ching and I were expecting to visit Australia this summer, but our schedule filled up and so we’re now planning to make the trip in October/November. I hear the water is much warmer at that time, so it’s a fortunate change.
Blog posts have been scarce recently. The reason is that several projects are keeping us busy:
- An upcoming trip to Korea which will include an event at Reebok CrossFit Sentinel in Seoul on Saturday, June 29.
- A documentary with the Korean television network SBS TV — they are filming us in Boston next week.
- An exciting new venture that I expect to announce next week, for which we are developing a comprehensive set of lecture and video materials teaching how to be healthy. I expect this venture will be a great opportunity to prove that our diet and lifestyle is highly effective at healing diseases of all kinds.
Please pardon our quietness! Many good things are fermenting … but not quite ready to drink.
via this link:
You both are a blessing for the time you’ve invested in helping others, and making your research and ideas so accessible! No worries about the quiet. Looking forward to the announcement. 😀
Paul if you have previously addressed the subject of microwaves I would appreciate a link and if not could you please share you thoughts. Personally I have read and listened to both sides of the issue and would like an unbiased assessment. Thank you.
Hi Cary,
http://perfecthealthdiet.com/2010/12/do-microwaves-destroy-flavonoids/
Microwaves are fine. There have been plenty of studies for commercial efforts to create dried food, eg in tea, and microwave heating preserves nutrients as well or better than any other heating method.
Dear Paul,
I had heard microwaves preserve nutrients as well or better than stove-cooking. Yet, do they create more free radicals?
Another question regarding cooking–I know that cooking and then cooling potatoes increases the resistant starch. My understanding is that re-heating them lessens the resistant starch content again (have a vague idea of why, but that is why I read your book, it helps me understand if not articulate). –My question is,what about resistant starches in carrots and vegetables (not just in safe starches)? I understand carrots have resistant starch. Is it increased by cooking and cooling? Or does it not affect the resistant starch if it is eaten hot or cold?
Hi grae-bird,
(1) No.
(2) True about the resistant starch. Carrots and vegetables don’t have much resistant starch. They do have other kinds of fiber which are beneficial.
thank you so much! still learning and seeking and appreciate your feedback so much!
Paul,
You mention in the interview that the composition of milk across different species are fairly constant. This does not fit my reading, see for example: http://classes.ansci.illinois.edu/ansc438/milkcompsynth/milkcomp_table.html . According to this website Antelope and Kengaroo would have 50% of energy from protein, horse milk 70% carbohydrates, reindeer 70% fats, some marine animals as much as 80-90% fats etc. Rat milk (close to human in terms of brain to body weight and digestive system) has 24% protein, 70% fats and 6% carbs. Also human milk can have different fat content (as can the other animals), anywhere from 20 to 90 gram per litre have been measured, I suspect it is highly dependent on the diet of the mother. Lauric acid content will also vary significantly based on the diet. (http://www.westonaprice.org/childrens-health/fat-and-cholesterol-in-human-milk.)
Based on the milk of these animals what we can conclude is perhaps that a variety of macronutrient compositions may work but that the acid/base balance as measured by the potential renal acid load, is fairly constant. So if protein is high, calcium and/or potassium may be similarly higher and vice versa.
The deleterious effects of feeding cats and dogs only meat without bones (calcium), are well known, and I would suspect some very low carb dieters that don’t eat enough potassium from plant foods would get similar problems. The same goes for feeding fructose without potassium for that matter. I should like to point out that potassium intake during paleolithic times could have been at least 10 grams per day. Similarly the population on Kitava studied by S. Lindeberg (tubers are usually very high in potassium, especially yams) could also provide 10 grams of potassium per day. Even a Japanese that eat a ton of white rice but follow his government’s recommendation of up to 13 servings of vegetables and 4 servings of fruits per day could get almost this much. The Gerson Protocol for treating cancer with 13 glasses of fresh juices (mostly vegetable) the same etc etc. In any case I suspect the PHD would not be optimal for someone that came straight from a high fructose, grain, salt diet (standard american diet) and suffer from an acidic overload resulting in perhaps digestive problems, eczema, pain, mental disorders etc. He could benefit from more tubers, low carb vegetables and young coconut water for some time. He should stay away from white rice.
Hi Tom,
Very interesting points. I’ve only looked at a restrictive set of species, and in those simple scaling laws, eg,
– Protein scales with body mass
– Fat+carb calories scale with energy expenditure (which depends on size [surface area: volume], ambient temperature, activity levels, and brain size)
– Fatty acid composition scales with brain size
– Fat:carb ratio is related to total energy expenditure : resting energy expenditure ratio
It would be good to go through a more complete list of mammalian milks and see if there are regular scaling ratios.
It would be important to assess the milk from a well nourished mother as malnourishment certainly affects milk composition.
I don’t know of a biological reason why 10 g potassium would be necessary. But I do agree that one might easily get too little if one doesn’t eat vegetables. We recommend 3 pounds plants + 1 pound animals = about 6 g potassium which I think is sufficient.
Is this analysis available anywhere here on the blog?
Tom’s linked data counter what you specifically stated in your book:
Macronutrients
By calories, and excluding the contribution from milk oligosaccharides, human milk has a macronutrient profile of 54 percent fat, 39 percent carbs, and 7 percent protein.
Note the order:
• Fat provides the majority of milk’s calories.
• Carbohydrate is the second largest calorie source.
• Protein provides the fewest calories.
This order holds in the milk of EVERY mammalian species, not just humans. For instance, milk from cows is 52 percent fat, 29 percent carbohydrate, and 19 percent protein. (Kindle locations 636-643, emphasis mine)
G’day from Australia,
Looking forward to seeing you here in Australia, and yes after October the weather can be fabulous.
You’ll have to try some Kangaroo steaks- you can buy them here in supermarkets, it is very lean , very similar to beef needs added fat to marinate and cook.
Paul
A hypothesis is NOT a guess- educated or otherwise.
Hypotheses do not become theories. Theories do not become laws. There is no heirarchy whatsoever. These three things are apples, organes and bananas.
Lastly, there is NO SUCH THING as “The Scientific Method.” Scientists use an ENORMOUS AMOUNT of METHODS- MANY, MANY methods- all very different.
The Blogosphere needs an education.
Sincerely,
Razwell
I wish you live good health life, you are best couple for each other. Arthritis Herbals