Working on my book (actually one of the Guides, the one on Low Carb Diets; it will be part of the book eventually), I just finished the Perfect Health Diet written by a husband-and-wife-team, the Jaminet’s. My recommendation in a nutshell: buy the book, read it diagonally, and use liberally what you learn from it (blogger disclosure: this is what I did, including the buy-the-book part)
I have a number of rant posts lately (and you should see those that I am not publishing), probably because I am doing a lot of research on my book. Today’s post was triggered by an article that I found really funny because its author was complaining about cognitive dissonance in others, whilst being the co-author of a paper that in my view is the mother of cognitive dissonances when it comes to justifying the use of HIT in a training setting.
Just had a brief though that I wanted to throw out there: there might be occasions where fructose is actually rather good. Continue reading
I have read one of Jamie’s even-more-excellent-than-usual posts, and in the comments, another post was linked that provided some interesting N=1 data. I played with it and got a nice chart showing how much carbs and fat are burned during exercise, as a function of the exercise intensity.
This is amazing – there was this man was able to predict the 21-17 accurately. Scientists say that the probability that someone gets the final score right is smaller than 1:1000, and this guys is a genius, – scientifically speaking with a “confidence of 99.9%”. In order to understand how amazing this is it is important to know that most medical and nutritional studies are done at a confidence level of typically 95% or 99% (rare). This may not sound like a big difference, but it in fact is: the important number is the residual – 0.1%, 1%, 5% – so the finding that the man is a genius is 10-50x “stronger” than that of the average medical or nutritional study.
Just can’t seem to be able to shake my tendonitis – playing tennis and carrying fire-wood does not help. In the last few days however I made some progress, the reason being – I believe – that I have found a new trick. Here it is:
If you have followed my new Thor Falk’s Reading List blog then you know that I have recently had interest in Kombucha.
Now I will not bore you into explaining what it is – I am not really an expert given that I only now have consumed my first batch that I have started about two weeks ago. Here really just some random comments on my (limited) experience so far.
- Making my own scoby works rather well – I simply got started buying two bottles of Kombucha in a health store in Paris, mixing those 1:1 with cold tea (green gun powder seemed to work well) and some sugar (10 table spoons for 1l) and keeping them in the warm for a while
- Patience is a virtue – it takes almost a week until there is some kind of skin (the scoby) on top. Once the skin was there I drank a bit (was very sour and vinegary) and used he remainder to grow new scoby’s
- I could not find big jar’s – I am using 1.5l Weck glasses instead; they are quite nice – no need to cover with a towel (just close the lid, without the seal), and it is possible to seal them in order to get the pressure up (havent had too much fizz yet though)
- I own six jars, five of them having scobys (just split one, so that I have six of them); this gives me (a) a continuous flow, (b) variety, and (c) some insurance against a scoby-nuclear-disaster
- I am using a double fermentation technique – add some sugar & spices at the end and let it ferment for another day or so (so far only did ginger and sugar – yum!). Double fermentation is definitely a winner!
- The continuous flow technique is rather easy with those glasses – the scoby stays in place, and tea is poured out or in. No need for a fancy dispenser (which, in the UK, is at least £100 – and it is 10 liter)