Santé and happy transformation Tuesday, y’all! Today’s solocast is a topic I’m particularly passionate about and the root cause of all metabolic conditions including diabetes, obesity, and many cancers and serious brain disorders like dementia. It’s also something whose effects we can “see” happening (and therefore take measures to prevent) 10-20 years before they manifest with a very simple blood test that almost no physician orders. Why?!! Well, dive into the episode for some sassy commentary on that piece and to learn what to do about it.
In this episode #60, Root Cause Revolution: Unveiling the Cause & Cure for Metabolic Disease, I will unveil both the root cause for this affliction affecting 90% of Americans and how to “MBA it;” or, in plain English, fix it. The good news is that the solution is simple. Not necessarily easy, but super simple.
We also get into something menacing that nearly every American has done “for better health”… or (gasp), you might be doing right now. It’s a four-letter word, $90 BILLION dollar industry AND a metabolic health wrecker. This behavior robs us of nutrients, happiness and vitality, yet it’s rampant and keeps you in a never ending cycle of MEH and muscle loss, and therefore diminished metabolism. Talk about counter productive!
Today you’ll learn about cultivating a Nourishment Mindset as well as five tips for improving your ______________ (in other words, the solution to the root cause problem). Gotta listen to find out!
Photo caption: this pod was inspired by a talk I gave to a local women’s group on Marco Island. Honestly, I considered declining it because I had only a few minutes to freshen up after teaching my super tough, sweaty Wednesday Barre class, but I’m glad I did — Florida hair be darned!
-FINE READS-
In other shocking news, “meat is bad for your health” is in the news again. This reminds me of an old SNL skit where Chevy Chase laments the ongoing issues in the Middle East… in the 1970s. Dr. Peter Attia, author of Outlive and popular podcast host, explains how flawed research studies perpetuate this media coverage and lead to ridiculous headlines that defy evolutionary evidence in the article, The Merry-go-round of Bad Science.
Also, this thoughtful piece on the hidden dangers of disposable coffee cups by GreenMedInfo recently caught my attention. I’m all about harmonizing with your hormones and the microplastics contained within them — which heated beverages especially aggravate, are NOT something you want to “feed” your gut microbiome. Simple solution: bring your own ceramic mug! (Trigger warning if you’re so inclined: this holistic site was dubbed a member of the “Disinformation Dozen,” but has very quietly been exonerated by a few known media outlets lately. I was a fan before Covid so was not impressed by the USG going after a tiny business with its first amendment right to a POV.)
Lastly, regardless of your politics, the fact that RFK Jr. has shined a spotlight on metabolic health is very heart-warming to me personally. No matter which way you slice it, UPF (ultra-processed food) is today’s tobacco. And history will show that quitting UPF is even more important than tossing out those smelly butts!
-FINE “RECIPE”-
This one is just pure fun and SO incredibly easy. I don’t detail it in the pod as it’s just for email subscribers, although I do mention that it’s a 3-minute once every three months beauty: Fermented Garlic! This is a health super food but it’s also a PIA given the peeling needed. So here’s a simple and micro-biome lovin’ way to deal:
Turn the oven on a low broil and gather 5-6 whole cloves of garlic onto a pan.
Put them in the oven for a few minutes to loosen the skin for future easy peeling.
Let ‘em cool then cut off the bottom to separate the cloves and peel away most of the skin.
Place the cloves in a jar that is sized so that it becomes about half full.
Add 2 cups of filtered water and a tablespoon of good salt.
Loosely twist the lid closed and put it on the counter in a place you’ll easily see it: hello coffee pot!
Each day, “burp” the ferment by opening the lid to allow air in, then reseal it loosely.
After a few days or a week or so, it will start to bubble. Keep up the daily burping and after a few weeks, put it in the pantry or fridge to store.
Voilà! Now you have fresh, fermented garlic that is super easy to peel, will keep for a long time, and adds nourishment to your meals.
-FINE FIND-
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Root Cause Revolution