• Fasting Diets Are Gaining Acceptance

    An excellent article from the New York Times detailing the growing acceptance of fasting around the world. Looking at the millions of people who fast periodically for religious and spiritual reasons as well as the popularity of fasting in celebrity culture it is quickly being seen as a source of health and longevity.


  • Keto Tuscano Soup

    Sometimes you just want an easy meal. Anything easy. And that’s one way you can fall back into bad habits of eating carb loaded snacks. Now, this super easy, fat-filled recipe for Keto Tuscano Soup from The Bacon Monologues can be your new ‘go-to’.


  • Sam The Fat Burner

    A great new post from Prof. Grant Schofield about becoming ‘metabolically flexible’ and the LCHF journey of Sam Wallace, Television NZ’s roving weather man. He went from being a carb burner to ‘Sam The Fat Burner’; 4.5kg weight loss, feeling full of energy and any anxiety around harder TV segments had disappeared.


  • Seventy Eight Low Carb Side Dishes

    Wow – Kristen at Slender Kitchen has been busy! She’s compiled a collection of ‘Seventy Eight Low Carb Side Dishes’. Yes, you read that right. No excuses for repeating those staple side dishes night after night now I guess. Great work Kristen.


  • Why Low-Carb Diets May Be Ideal for Most People, Including Athletes

    In this detailed interview, Dr. Joseph Mercola speaks with Prof. Jeff Volek about his extensive research in the field of high-fat, low-carbohydrate diets and looks at why low-carb diets may be ideal for most people, including athletes.


  • Cocoa Flavanols May Use Gut Microbiota Pathway To Ease Metabolic Syndrome

    This review of new findings published in the Journal of Nutritional Biochemistry suggests the flavanol composition of cocoa allows an advantageous interaction with molecules, improving metabolic syndrome.


  • Link Between Autoimmune Disease and Processed Food

    This article looks at new research that has drawn a possible connection between the increase in the rate of autoimmune diseases and the increasing amount of food additives used in certain processed foods. Glucose, salt, emulsifiers, organic solvents, gluten, mTG and nanoparticles are being extensively and increasingly used by food manufacturers however all of these food additives increase intestinal permeability.


  • Gluten and the Brain

    This article published on thepaleodiet.com takes a look at some new research on how gluten could be impairing cognitive function by disrupting neurogenesis. While further research is certainly required, it argues that just because a specific mechanism for neurologic dysfunction hasn’t yet been identified – doesn’t mean gluten is doing anyone any favours.


  • Cheddar Jack Cauliflower Bomb

    At first glance this recipe from ‘Wonderfully Made and Dearly Loved’ might look a little crazy. Boiling a whole cauliflower, stuffing it with an assortment of meat and cheeses and then roasting? Sounds insane but it’s actually insanely good.