Here I sit on my 30th day of Whole30 eating my last Model Meals dinner, (ironically it’s Thai Drunken Noodle). Surprisingly, 30 days of no grains, legumes, dairy or alcohol was not nearly as difficult as I thought it would be. I seldom thought I was giving up something. That doesn’t mean I didn’t feel hungry, but for the most part, hunger appeared just before my next meal, and a light snack of nuts or fruit seemed to make it go away.
Read MoreI was warned by a Whole30 veteran that day nine would be traumatic. Basically, no amount of food made him feel satisfied. He couldn’t get off the couch. He was snapping at everyone, and only some pasta, a beer, or a cookie was gonna make him happy. For me, that irrationality came on day seven. I was zombie-like at the dinner table. Everyone sounded like Charlie Brown’s parents.
Read MoreI don’t know about you guys, but turning 40 threw me a big curve ball. My entire life, I’ve been a physically active guy, but never a gym rat. I’d much rather backpack through California’s Gold Country than show up at Gold’s Gym. However, after 40 trips around the Sun, and with three young kids in tow, the back country workout regime has been a little less practical and less frequent.
Read MoreAmericans love their food labels: “natural,” “cage-free,” “fresh.” On one stunning occasion in my local grocery store, I read the label, “gluten free” on the side of a whole chicken. Trust me, every chicken, regardless of how it’s raised, is gluten-free.
But there is one label that I think a lot of butchers dread having to respond to: “Nitrate-free.” Or is it, “nitrite-free?”
Read MoreThe founding fathers (and mothers) of the organic movement had the right idea: food should come from local, renewable sources that conserve soil and water, and improve the environment. But then the established food industry discovered they could increase their profits by getting on the organic bandwagon. That’s when things started to go “crazy,” according to Paul.
Read MoreBeef consumption per capital in the US has decreased dramatically over the last 40 years from almost 100 lbs. per person in the 70s, to about 55 lbs. per individual in 2015. If beef were such a telltale of cardiovascular risk, and its consumption has gone down, shouldn’t we see rates of obesity and type 2 diabetes also going down? Instead, they’re accelerating.
Read MoreThe feedlot became popular in the 1950s and 60s. With soaring beef demand, surplus subsidized grain, and cheap growth hormones and antibiotics, American ranchers turned away from the millennia-old habit of raising free-range cattle on open grassland, and instead replaced it with faster, more predictable, and more profitable mechanized feedlots. The concept caught on quickly.
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