In Nutrition
November 08, 2016
A look at the effect of moderate alcohol consumption on fitness and health.
A few years ago I stopped drinking alcohol Sunday through Thursday.
I’ve never been a heavy drinker, so it wasn’t a difficult transition. For me, two drinks is letting loose and three is really getting wild, but a few nights a week I’d have a beer or glass of wine while making dinner. Once I started CrossFit, I… Continue Reading
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In Nutrition
October 31, 2016
Whole, unprocessed carbohydrate sources have significant health and performance benefits that might go unnoticed with macronutrient counting. For example, a doughnut and an orange can both provide the carbohydrate grams one needs, but other constituents should be considered. Even honey has more health value compared to table sugar due to the vitamins and minerals it contains.
This brief describes some of the factors to consider when selecting carbohydrates, including total carbohydrate… Continue Reading
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Spotted barbell biceps curls and white A-shirts, with just a hint of oil in place of sweat?
Men’s Journal might have rethought the opening image for “When to Fire Your Personal Trainer: 4 Red Flags.”
Nothing wrong with barbell curls, of course, but if you’re writing an article on identifying quality personal trainers, leading with an oiled-up bro-session curl shot does little to set the table and create an atmosphere of professionalism.
Then again, the image will indeed… Continue Reading
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In Nutrition
September 29, 2016
How to select the right eggs, whether you’re interested in nutrition, animal welfare or price.
For years I’ve purchased brown eggs.
Specifically, Trader Joe’s Brown Organic Free Range Eggs.
I bypassed the cheaper options because it seemed like the healthy thing to do. I had the vague sense the brown color meant they were healthier, more natural, but I couldn’t tell you what any of the claims on the carton actually meant.
Then I… Continue Reading
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In Nutrition
August 28, 2016
A wall of nutritional supplements can be incredibly seductive.
The little jars with multisyllabic, unpronounceable technical names that often combine letters and numbers: CoQ10, L-carnitine L-tartrate, methylsulfonylmethane. The pictures of molecules and all the trappings of science. The cartoon-sized tubs of protein powder and the aggressive packaging. The tanned, rippling, bulging models. The delicious pictures of guilt-free “healthy” cookies and candy bars. The promise of massive gains.
The… Continue Reading
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In Medical/Injuries, Nutrition
July 05, 2016
Thomas Seyfried, Dr. Eugene Fine explain how cancer is affected by sugar, insulin and inflammation.
Accounts of deadly tumors date as far back as 3,000 B.C. in ancient Egypt.
Yet despite centuries of study, cancer is—after cardiovascular disease—the world’s second-leading cause of death, claiming more than 8 million lives in 2012 alone, a number that’s expected to nearly double over the next 20 years.
Prevailing theories on the origin of cancer held… Continue Reading
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In ExPhysiology, Medical/Injuries, Nutrition
July 04, 2016
Dr. Eugene Fine and Thomas Seyfriend talk about the links between sugar and cancer.
This year, 1,685,210 people in the United States will get cancer; 595,690 will die from it.
It’s the second-leading cause of death after heart disease, responsible for nearly 1 in 4 deaths in the U.S., and researchers have spent lifetimes studying its countless mutations in search of a cause, pointing their fingers mostly at genetics and physical, chemical and biological carcinogens.
But mounting… Continue Reading
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In Nutrition
June 30, 2016
Chef Nick Massie teaches athletes how to mix their macros for delicious fare that supports a healthy lifestyle.
Phillip Gomez used to suffer from mageirocophobia—the fear of cooking.
“I thought cooking was hard. I didn’t know how to cook, so it seemed like a waste of money because I figured I’d mess it up,” said Gomez, a police officer and coach at Turn 2 CrossFit in Murrieta, California.
“It was scary and unknown. I didn’t even have time… Continue Reading
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