Eatin’ to the 9s 3/27/2012

So, this “9s” thing is the start of somethin’ good; both because we’re talking about possibly tasty food items spoken about in the posts from around the net below, and because we’re doing it by looking at 9 of these great posts! You’ll recall I’m obsessed with the number 3, and that’s 3×3! (Also, this is posted on the 27th, which is 3x3x3; even better!)

In any case, let’s take a gander at these posts I found around the i-net that I found interesting/worthy of your and my time:


1. Art of Manliness: Intermittent Fasting

Art of Manliness: Intermittent Fasting

This here’s an interesting post on, as seen in its title, intermittent fasting. I have mixed feelings about fasting in general, but this article specifically talks about how to safely “get into it,” and has some very convincing visuals (check out that dude’s bod in the “after” pictures; man crush alert!) and studies to back up the idea of intermittent fasting (Or “IF,” IF you like acronyms). The particular point of interest to me, besides the possible health benefits, is the fasting style. Besides an initial 24 hour fast to see how you do, most of the intermittent fasting is something like a 16 hour fast followed by a workout, the biggest meal of the day with plenty of protein, and the rest of the 8 hours as a “feeding window.” All this done once or twice a week with the benefits the author touts. The author, who is actually some manner of (very buff) doctor, also has a free e-book for anyone to look at, where he chronicles his own personal experiments in the realm of fasting (the ups…the downs!), and since it’s free it doesn’t seem like somebody pushing anything. I haven’t gone on to read the e-book, but may in the future; in the meantime, I recommend you click the picture above to read the article in all its detail!


2. Dietriffic: 7 Big Nutrition Myths

Dietriffic: 7 Big Nutrition Myths

This post from actually outlines a more negative view on fasting, which may have you asking “WHY REX, DID YOU CHANGE YOUR MIND THAT FAST?” The answer is YES! No, it’s actually “no,” but I’ll point out that the feelings of the dietriffic author are more geared toward the inadequacy of the idea of fasting to remove toxins when our body has many mechanisms to do so, already; weight loss and muscle definition, which are talked about in the Art of Manliness article, are not addressed! Number 6 on the list of “7 food myths” was particularly interesting to me, but I’ll have you happen by the site by clicking on the picture to find out what it what it is, yourself!


3. Jane Barthelemy: 300 Sweeteners, Which is Best?

Jane Barthelemy: 300 Sweeteners, Which is Best?

Remember how I told you I’m obsessed with the number 3? Well, that’s why I saved this gem for the #3 spot; this is the most interesting post to me, for this week! It comes from a lady named Jane Barthelemy, who is listed on her LinkedIn as being a “healer.” Not-so-certain what that entails, but the work she has invested in learning about sweeteners is impressive. As someone who’s always looking for healthier alternatives to sugar (you may remember me mentioning one called erythritol in a post), this information is a goldmine. She has found and researched over 300 sweeteners here, and put her findings on a “sweet” little slideshow, for your information! I personally knew a lot of this stuff, but was opened up to a new world of sweeteners. One I’m interested in and probably soon will be trying goes by the name of “Lakanto;” it’s 99.8% non-GMO erythritol and .2% of an extract from a rare, ultra-sweet but low-GI and low-calorie Chinese fruit called “Luo Han Guo.” This possible baking godsend was discovered by me thanks to Miss Barthelemy and her great slideshow post; thanks, lady! Hope to be posting my findings with Lakanto, in recipe form, soon! In the meantime, I gotta say: This is a great read, so CZECH it out!


4. Positively Positive: Sugar Got You Down? 10 Steps to Help You Break Free

Positively Positive: Sugar Got You Down? 10 Steps to Help You Break Free

This is a greatly-detailed post dealing with that body-debilitating baddie, sugar. It doesn’t just give the spiel on why sugar is bad, but offers a lot of great advice on how to quell and eventually eliminate the addiction to the hellish stuff. One of the pieces of advice, “sugar is sugar,” is particularly meaningful to me because I talk with a lot of people who say they are doing better for themselves as they’re using honey or maple syrup or demerara or whatever; and don’t want to face up to the fact that these substances, while perhaps lower glycemic index/load, still create terrible conditions within their body. Lecture aside, all of the rest of the habit-kicking methods in this post are sound. If you or someone you know is a sugar junkie and you/they want out, direct attentions to this post by clicking the picture above!


5: Whole Health Source: Palatability, Satiety and Calorie Intake

Whole Health Source: Palatability, Satiety and Calorie Intake

This is a post from Whole Health Source, one of my favorite blogs, detailing a study on what has been termed “satiety index;” sort of like glycemic index but on the ability of individual foods to make one feel “full.” The study itself is actually a few years old, at this point; but it’s interesting because the numbers in it seem to indicate that the more palatable (tasty) the food, the less filling it is per calorie. That would lead one to believe, from this information, that highly tasty foods like chocolate are more likely to be binged on (which makes sense). However, apparently some [perhaps] less-than-healthful foods known for their apparent weight-increasing capacity, like white potatoes, have a low ranking on the satiety index (which is based on white bread, at 100 “SI”). This is where the comments section of this post comes in; one of the reasons I love this particular blog so much is because of the thoughtful, educated comments of its readers. There is plenty of engaging debate, if you’re so inclined to read it and learn more, but the subject matter of the post in question is more than enough to whet the appetite about the causes of appetites being whetted!


6. Pål Jåbekk: Overfeeding – Calories count, but don’t bother counting them

Pål Jåbekk: Overfeeding - Calories count, but don’t bother counting them

This post, by Norwegian researcher Pål Jåbekk, is excellent (just try to ignore some of the grammatical errors; English is not everybody’s first language!) It delves into the over-simplicity of the “Calories In-Calories Out” doctrine of losing, and even gaining, weight. To the end of weight gain, he cites numerous studies over numerous cultures showing the amazing ability of the body to self-regulate excess fat stores, and how overeating is only one very small part of the equation of obesity. There is lots of interest here; one thing being that bodily energy expenditure can actually grow dependent on how much and what you eat, effectively leaving the need to even bother counting calories in the dust. Also viewed are studies of high carb diets vs. high fat diets and their respective effects on fat gain, with some rather surprising (at least to me) results; and the effect of different hormones on weight gain/loss. It’s a long one, but definitely worth the read. And, as in the Whole Health Source post, there is plenty of enlightened commentary in the comments section.


7. Coach Calorie: Carb Cycling- An Effective Approach To Weight Loss

Coach Calorie: Carb Cycling – An Effective Approach To Weight Loss
Here’s one for those of you who don’t like the idea of fasting but want to cut down on excess pounds. The idea of carb cycling is apparently oft-used by body-sculpting professionals (the types who compete at swimsuit and bosybuilding events) for its ability to cut body fat while at the same time stopping food cravings. There are some good tips on how to pattern your low, medium, and high carbohydrate days on the post here, and I like how ol’ Coach Calorie doesn’t treat this as a one-size-fits-all regimen. He gives the advice to test different patterns until you find what is right for you, and explains why most diets don’t work for most people in a very succinct and knowledgeable way. I’d have you check it out!


8. Mark’s Daily Apple: Will Eating Red Meat Kill You?

Mark's Daily Apple: Will Eating Red Meat Kill You?
Just going to go ahead and point out here how I’m not “Paleo” or “primal” or whatever faddish name they have for this style of diet, but will say that this [annoyingly sardonic] article, by an author named Denise Minger, makes a lot of excellent points against the recently-released observational study called “Red Meat Consumption and Mortality.” The study in question has been the buzz of some news sources, which cite it to claim that heart disease is caused by red meat consumption. As the author says about observational studies, “Observations are only the first step of the scientific method—a good place to start, but never the place to end. These studies don’t exist to generate health advice, but to spark hypotheses that can be tested and replicated in a controlled setting so we can figure out what’s really going on.” She goes on to dismantle the study to show that many of the results were gained simply from folks being studied answering food questionnaires, which not only calls the science backing them into question, but the honesty of people who, not unlike you or me, probably fudge a bit about what we eat in our daily lives to seem a bit more socially acceptable. In the case of people who are honest about red meat intake, they are also honest about other factors; most who reported higher intakes of red meat admitted also to smoking more, exercising less, and rarely taking any sort of vitamin. Wondering why these gems weren’t considered as an overall picture of ill health instead of just the consumption of (probably uber-processed) red meat? Me too. In any case, this is a well-written article if you’ll take the time to read it; again, I realize this comes from someone who calls herself “a proud omnivore,” but the intelligent commentary against the “evil red meat” idea is compelling.


9. Mangoes and Chutney recipe: Blackened Tilapia Opelousas

Mangoes and Chutney: Blackened Tilapia Opelousas=
Figured I’d end it on a less-confrontational and much more tasty tone! In my re-found love and newfound understanding of the benefits of seafood, I’ve been very interested in new recipes. When it comes to fish, I’m not much for tilapia (salmon and cod flitter my fins the most), but this is good! There’s also a lot of eye candy on this site, if you want to gear yourself up for the high-carb days contained in the aforementioned carb cycling plan; but hey, you didn’t hear any recommendations from me about eating DELICIOUS CAKES AND PASTRIES.

Anyway, hope you enjoyed these and I hope to bring you Eatin’ to the 9s every 3x3x3rd (27th). Happy chowin’!