The Blue Zones, Second Edition – by Dan Buettner
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Eat beans & greens, take walks, have a purpose; you can probably list off the top of your head some of the “advices from Blue Zones”, so what makes this book stand out?
This is perhaps one of the most thoughtful investigations; the author (a National Geographic researcher) toured and researched all the Blue Zones, took many many notes (we get details), and asked a lot of questions that others skipped.
For example, a lot of books about the Blue Zones mention the importance of community—but they don’t go into much detail of what that looks like… And they certainly don’t tend to explain what we should do about it.
And that’s because community is often viewed as environmental in a way that we can’t control. If we want to take supplements, eat a certain way, exercise, etc, we can do all those things alone if we want. But if we want community? We’re reliant on other people—and that’s a taboo in the US, and US-influenced places.
So, one way this book excels is in describing how exactly people foster community in the Blue Zones (hint: the big picture—the form of the community—is different in each place, but the individual actions taken are similar), with particular attention to the roles actively taken on by the community elders.
In a similar vein, “reduce stress” is good, but what mindsets and mechanisms do they use that are still reproducible if we are not, for example, Okinawan farmers? Again, Buettner delivers in spades.
Bottom line: this is the Blue Zones book that digs deeper than others, and makes the advices much more applicable no matter where we live.
Click here to check out The Blue Zones, and build these 9 things into your life!
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Felt Time – by Dr. Marc Wittmann
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This book goes far beyond the obvious “time flies when you’re having fun / passes slowly when bored”, or “time seems quicker as we get older”. It does address those topics too, but even in doing so, unravels deeper intricacies within.
The author, a research psychologist, includes plenty of reference to actual hard science here, and even beyond subjective self-reports. For example, you know how time seems to slow down upon immediate apparent threat of violent death (e.g. while crashing, while falling, or other more “violent human” options)? We learn of an experiment conducted in an amusement park, where during a fear-inducing (but actually safe) plummet, subjective time slows down yes, but measures of objective perception and cognition remained the same. So much for adrenal superpowers when it comes to the brain!
We also learn about what we can change, to change our perception of time—in either direction, which is a neat collection of tricks to know.
The style is on the dryer end of pop-sci; we suspect that being translated from German didn’t help its levity. That said, it’s not scientifically dense either (i.e. not a lot of jargon), though it does have many references (which we like to see).
Bottom line: if you’ve ever wished time could go more quickly or more slowly, this book can help with that.
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Cows’ Milk, Bird Flu, & You
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When it comes to dairy products, generally speaking, fermented ones (such as most cheeses and yogurts) are considered healthy in moderation, and unfermented ones have their pros and cons that can be argued and quibbled “until the cows come home”. We gave a broad overview, here:
Furthermore, you may recall that there’s some controversy/dissent about when human babies can have cows’ milk:
When can my baby drink cow’s milk? It’s sooner than you think
So, what about bird flu now?
Earlier this year, the information from the dairy industry was that it was nothing to be worried about for the time being:
Bird Flu Is Bad for Poultry and Dairy Cows. It’s Not a Dire Threat for Most of Us — Yet.
More recently, the latest science has found:
❝We found a first-order decay rate constant of −2.05 day–1 equivalent to a T99 of 2.3 days. Viral RNA remained detectable for at least 57 days with no degradation. Pasteurization (63 °C for 30 min) reduced infectious virus to undetectable levels and reduced viral RNA concentrations, but reduction was less than 1 log10.
The prolonged persistence of viral RNA in both raw and pasteurized milk has implications for food safety assessments and environmental surveillance❞
You can find the study here:
Infectivity and Persistence of Influenza A Virus in Raw Milk
In short: raw milk keeps the infectious virus; pasteurization appears to render it uninfectious, though viral RNA remains present.
This is relevant, because of the bird flu virus being found in milk:
World Health Organization | H5N1 strain of bird flu found in milk
To this end, a moratorium has been placed on the sale of raw milk, first by the California Dept of Public Health (following an outbreak in California):
California halts sales of raw milk due to bird flu virus contamination
And then, functionally, by the USDA, though rather than an outright ban, it’s requiring testing for the virus:
USDA orders testing of milk supply for presence of bird flu virus
So, is pasteurized milk safe?
The official answer to this, per the FDA, is… Honestly, a lot of hand-wringing and shrugging. What we do know is:
- the bird flu virus has been found in pasteurized milk too
- the test for this is very sensitive, and has the extra strength/weakness that viral fragments will flag it as a positive
- it is assumed that the virus was inactivated by the pasteurization process
- it could, however, have been the entire virus, the test simply does not tell us which
In the FDA’s own words:
❝The pasteurization process has served public health well for more than 100 years. Even if the virus is detected in raw milk, pasteurization is generally expected to eliminate pathogens to a level that does not pose a risk to consumer health❞
So, there we have it: the FDA does not have a reassurance exactly, but it does have a general expectation.
Source: US Officials: Bird flu viral fragments found in pasteurized milk
Want to know more?
You might like this mythbusting edition we did a little while back:
Pasteurization: What It Does And Doesn’t Do ← this is about its effect on risks and nutrients
Take care!
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Vegetable Gardening for Beginners – by Patricia Bohn
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Gardens are places of relaxation, but what if it could be that and more? We all know that home-grown is best… But how?
Patricia Bohner takes us by the hand with a ground-up approach (so to speak) that assumes no prior gardening ability. Which, for some of us, is critical!
After an initial chapter covering the “why” of vegetable gardening (which most readers will know already, but it’s inspiring), she looks at the most common barriers to vegetable gardening:
- Time
- Space
- Skill issues
- Landlord issues
- Not enough sun
(This reviewer would have liked to have an extra section: “lives in an ancient bog and the soil kills most things”, but that is a little like “space”. I should be using containers, with soil from elsewhere!)
Anyway, after covering how to overcome each of those problems, it’s on to a chapter (of many sections) on “basic basics for beginners”. After this, we now know what our plants need and how we’re going to provide it, and what to do in what order. We’re all set up and ready to go!
Now comes the fancy stuff. We’re talking not just containers, but options of raised beds, vertical gardening, hydroponics, and more. And, importantly, what plants go well in which options—followed up with an extensive array of how-tos for all the most popular edible gardening options.
She finishes up with “not covered elsewhere” gardening tips, which even just alone would make the book a worthwhile read.
In short, if you’ve a desire to grow vegetables but haven’t felt you’ve been able, this book will get you up and running faster than runner beans.
Get your copy of Vegetable Gardening For Beginners from Amazon
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The Medicinal Chef – by Dale Pinnock
10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.
The philosophy here is very much like our own—to borrow from Hippocrates: “let food be thy medicine”. Obviously please do also let medicine be thy medicine if you need it, but the point is that food is a very good starting place for combatting a lot of disease.
To this end, instead of labelling the recipes with such things as “V”, “Ve”, “GF” and suchlike, it assumes we can tell those things from the ingredients lists, and instead labels things per what they are especially good for:
- S: skin
- J: joints & bones
- R: respiratory system
- I: immune system
- M: metabolic health
- N: nervous system and mental health
- H: heart and circulation
- D: digestive system
- U: reproductive & urinary systems
As for the recipes themselves… They’re a lot like the recipes we share here at 10almonds in their healthiness, skill level, and balance of easy-to-find ingredients with the occasional “order it online” items that punch above their weight. In fact, we’ll probably modify some of the recipes for sharing here.
Bottom line: if you’re looking for genuinely healthy recipes that are neither too basic nor too arcane, this book has about 80 of them.
Click here to check out The Medicinal Chef: Healthy Every Day, and be healthy every day!
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Tell Yourself a Better Lie – by Marissa Peer
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As humans, we generally lie to ourselves constantly. Or perhaps we really believe some of the things we tell ourselves, even if they’re not objectively necessarily true:
- I’ll always be poor
- I’m destined to be alone
- I don’t deserve good things
- Etc.
Superficially, it’s easy to flip those, and choose to tell oneself the opposite. But it feels hollow and fake, doesn’t it? That’s where Marissa Peer comes in.
Our stories that we tell ourselves don’t start where we are—they’re generally informed by things we learned along the way. Sometimes good lessons, sometimes bad ones. Sometimes things that were absolutely wrong and/or counterproductive.
Peer invites the reader to ask “What if…”, unravel how the unhelpful lessons got wired into our brains in the first place, and then set about untangling them.
“Tell yourself a better lie” does not mean self-deceit. It means that we’re the authors of our own stories, so we might as well make them work for us. Many things in life are genuinely fixed; others are open to interpretation.
Sorting one from the other, and then treating them correctly in a way that’s helpful to us? That’s how we can stop hurting ourselves, and instead bring our own stories around to uplift and fortify us.
Get Your Copy of “Tell Yourself A Better Lie” on Amazon Today!
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12 Things Your Urine Says About Your Health (Test At Home)
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Urine has been used to assess health since Ancient Egypt (fun fact: because of Egyptian language having multiple sounds that get transliterated to “a” in English, the condition of passing blood in one’s urine was known as “Aaaaa” ← this word has three syllables; “Aa-a-aa”).
Modern techniques are more advanced than those of times past (for example, diabetes is no longer diagnosed by a urine taste-test), but basic urine inspection is still a very useful indicator of many things. Recognizing changes in urine can even help detect life-threatening conditions early:
Traffic lights?
How urine works: water that we consume is absorbed into the bloodstream and filtered by the kidneys. Urine is essentially blood with actual the blood cells filtered out and/or broken down. The yellow color comes from urochrome, produced during red blood cell breakdown. Here’s how things can happen a little differently:
- Fluorescent yellow: caused by excess vitamin B2 from supplements; harmless.
- Red urine: can indicate blood (bladder cancer, UTIs), hemoglobin, or myoglobin; seek medical attention.
- Dark brown/tea-colored urine: may result from muscle damage or blood cell destruction; requires evaluation.
- Orange urine: caused by dehydration, medications, or liver/bile duct issues (if paired with pale stools).
- Purple urine: UTI bacteria produce pigments that can cause this; treatable with antibiotics.
- Green urine: rare; caused by medications or dyes like methylene blue.
- Frothy/foamy urine: indicates high protein levels, often from kidney damage (e.g. per diabetes and/or hypertension).
- Crystal-clear urine: suggests overhydration, which can dangerously lower sodium levels.
- Dark yellow/amber urine: may mean dehydration; drink more water to maintain a light yellow color.
- Not peeing enough: may indicate severe dehydration or kidney failure; urgent medical attention needed.
- Peeing too much: often linked to diabetes or excessive water intake; can lead to dehydration or low sodium.
- Color-changing urine: port wine color signals porphyria; black urine indicates alkaptonuria (oxidation of homogentisic acid). Both are serious.
Bonus: if you eat a lot of beetroot and then your urine is pink/red/purple, that’s probably just the pigments passing through. If it persists though, then of course, see above.
For more on each of these, enjoy:
Click Here If The Embedded Video Doesn’t Load Automatically!
Want to learn more?
You might also like to read:
Why You Don’t Need 8 Glasses Of Water Per Day
Take care!
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