SHR

75g of protein, 4g of carbs and 28g of fat with zero gluten or any acellular carbohydrates from any flours. Oh.. and its delicious! Lets get started... Here’s a quick and easy-to-prepare recipe if you want to eat a piece of delicious pizza but don’t want the carbohydrates associated with flour-based crusts regardless of whether or not they contain gluten. Some of you may recall Alisa and my trip to the popular New York eatery Quality Italian a few years ago. We ordered the Chicken Parmesan and what arrived like more like a wood-fired pizza than chicken. That’s because the “crust” was made of chicken breast! I recreated this dish at home and shared the recipe on Facebook. Fast forward to this weekend. Many of you know there’s an amazing new pizza product on the market that took this concept to a new level. And they’re delicious and convenient to just...

Are you still paying the high prices for high protein peanut butter? Make it at home in minutes literally.   So easy you can make it one-handed in minutes. 2 cups of roasted peanuts 1 to 1 1/2 Tbsp. of raw organic coconut oil 1 to 1 1/2 tsp of sea salt Blend in food processor till smooth but gritty Add flavored protein powder 2 to 4 scoops depending upon total protein per serving desired Blend until smooth Place in ball jar and refrigerate till firm Spread and eat! For this example I used Divine Nutrition’s Pound Cake flavored grass fed whey protein. You can use any flavored whey you choose. You can also include dried fruits like raisins. And spices like ginger or cinnamon powder. If you add 4 scoops of Divine Nutrition’s whey you'll end up with close to 100g of protein per jar you make. A jar will...

Thrīv Advance provides 350 million colony forming units of Lactobacillus acidophilus and Bifidobacterium longum, per serving. But these aren’t just any bacteria, they are lactic acid bacteria. Lactic acid bacteria are a diverse group of microbes that feed on carbohydrates and produce lactic acid as the major end product. It is thanks to this group of organisms that we are able to enjoy the sour taste of yogurt, cheese, sauerkraut, and kimchi, to name a few commonly eaten fermented foods. More importantly, these bacteria are also some of the first to populate the infant gut, as they are present on the breast skin and in the breast milk of breastfeeding mothers. In fact, women’s breasts harbor a unique set of microbes – their own microbiome, if you will. Although most people immediately think of the gut when the microbiome is mentioned, there are numerous microbiome communities on and within the body....

As I was about one-third of my way through writing about this study, I realized that I was biased. My understanding of the literature surrounding fructose has led me to conclude that most studies showing detrimental effects are not applicable to the general population (let alone a healthy population) because of methodical limitations such as using fructose in isolation, using doses well above reasonable consumption levels, and using rodents that have known differences from humans in fructose metabolism (e.g., the fact that de novo lipogenesis under conditions of long-term, high-carbohydrate feeding accounts for 60% to 70% of fatty acids in rodents but less than 5% in humans). I therefore deleted everything I had and replaced it with what you are now reading. My goal this time around is to be more objective. As such, I apologize in advance to those of you who find my focus on the nitty-gritty annoying, but...

Three weeks ago I wrote about a study comparing a whey-based ready-to-use therapeutic food (RUTF) to a soy-based RUTF in the treatment of moderate malnutrition. The results showed a clear advantage to the whey-based RUTF, with a significantly greater 3.4% recovery rate, despite a markedly lower amount of calories (-8%) and protein (-33%). What’s more, this study showed that this superior product was similarly affordable, costing a mere $1.36 more per child who recovers from malnutrition. Not everyone agrees that this price is affordable. In a recent study by Bahwere et al, it was argued that “the high milk content of this formulation makes it very expensive for sustainable use in resource-poor settings and increases the proportion of ingredients that have to be imported into developing countries.” Accordingly, they conducted a study comparing the efficacy of a RUTF made from soy, maize, and sorghum (SMS-RUTF) to the efficacy of a peanut...