There are 281 articles in this category.
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
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
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
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
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
June 26, 2016
Tracking the amount of food you eat is key to accomplishing health, performance or aesthetic goals. While the Zone has been a staple in CrossFit, macronutrient (macro) tracking has become increasingly popular. Both programs require eating a prescribed amount of food every day, but caloric totals rarely match when the exact same meals are evaluated in each system.
This brief neither criticizes nor applauds either system, nor does it discuss how much of… Continue Reading
A recent CrossFit Journal editorial on bariatric surgery for weight loss set off a lively debate on Facebook.
The discussion below the June 14 post included a number of comments, including several from an athlete who had bariatric surgery several years ago and uses CrossFit to keep the weight off.
Jen Dawson was offended by the article but later in the thread added a comment that confirms our point: “(Surgery) is just a tool, and if you… Continue Reading
“I believe me getting in better shape, me losing, you know, that extra weight I needed to lose, I think ... that’s one of the areas that never gets the attention it needs to.”
Hip-hop artist Rick Ross said that in 2014 in the CrossFit Journal video “RossFit.”
And he’s right: His dramatic weight loss and improved health and fitness haven’t gotten the attention they deserve.