Unprocessed – by Kimberly Wilson
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First, what this is not: hundreds of pages to say “eat less processed food”. That is, of course, also advisable (and indeed, is advised in the book too), but there’s a lot more going on here too.
Though not a doctor, the author is a psychologist who brings a lot of data to the table, especially when it comes to the neurophysiology at hand, what forgotten micronutrients many people are lacking, and what trends in society worsen these deficiencies in the population at large.
If you only care about the broadest of take-away advice, it is: eat a diet that’s mostly minimally processed plants and some oily fish, watch out for certain deficiencies in particular, and increase dietary intake of them where necessary (with taking supplements as a respectable next-best remedy).
On which note, a point of criticism is that there’s some incorrect information about veganism and brain health; she mentions that DHA is only found in fish (in fact, fish get it from algae, which has it, and is the basis of many vegan omega-3 supplements), and the B12 is found only in animals (also found in yeast, which is not an animal, as well as various bacteria in soil, and farm animals get their B12 from supplements these days anyway, so it is arguable that we could keep things simpler by just cutting out the middlecow).
However, the strength of this book really is in the delivery of understanding about why certain things matter. If you’re told “such-and-such is good for the brain”, you’ll up your intake for 1–60 days, depending on whether you bought a supermarket item or ordered a batch of supplements. And then you’ll forget, until 6–12 months later, and you’ll do it again. On the other hand, if you understand how something is good or bad for the brain, what it does (for good or ill) on a cellular level, the chemistry and neurophysiology at hand, you’ll make new habits for life.
The style is middle-range pop-science; by this we mean there are tables of data and some long words that are difficult to pronounce, but also it’s not just hard science throughout—there’s (as one might expect from an author who is a psychologist) a lot about the psychology and sociology of why many people make poor dietary decisions, and the things governments often do (or omit doing) that affect this adversely—and how we can avoid those traps as individuals (unless we be incarcerated or such).
As an aside, the author is British, so governmental examples are mostly UK-based, but it doesn’t take a lot to mentally measure that against what the governments of, for example, the US or Canada do the same or differently.
Bottom line: there’s a lot of great information about brain health here; the strongest parts are whether the author stays within her field (psychology encompasses such diverse topics as neurophysiology and aspects of sociology, but not microbiology, for example). If you want to learn about the physiology of brain health and enjoy quite a sociopolitical ride along the way, this one’s a good one for that.
Click here to check out Unprocessed, and make the best choices for you!
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The Fiber Fueled Cookbook – by Dr. Will Bulsiewicz
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We’ve previously reviewed Dr. Bulsiewicz’s book “Fiber Fuelled” (which is great), but this one is more than just a cookbook with the previous book in mind. Indeed, this is even a great stand-alone book by itself, since it explains the core principles well enough already, and then adds to it.
It’s also about a lot more than just “please eat more fiber”, though. It looks at FODMAPs, purine, histamine intolerance, celiac disease, altered gallbladder function, acid reflux, and more.
He offers a five-part strategy:
Genesis (what is the etiology of your problem)
- Restrict (cut things out to address that first)
- Observe (keep a food/symptom diary)
- Work things back in (re-add potential triggers one by one, see how it goes)
- Train your gut (your microbiome does not exist in a vacuum, and communication is two-way)
- Holistic healing (beyond the gut itself, looking at other relevant factors and aiming for synergistic support)
As for the recipes themselves, there are more than a hundred of them and they are good, so no more “how can I possibly cook [favorite dish] without [removed ingredient]?”
Bottom line: if you’d like better gut health, this book is a top-tier option for fixing existing complaints, and enjoying plain-sailing henceforth.
Click here to check out The Fiber Fueled Cookbook; your gut will thank you later!
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The Breathing Cure – by Patrick McKeown
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We’ve previously reviewed this author’s “The Oxygen Advantage”, which as you might guess from the title, was also about breathing. So, what’s different here?
While The Oxygen Advantage was mostly about improving good health with optimized breathing, and with an emphasis on sports too, The Breathing Cure is more about the two-way relationship between ill health and disordered breathing (and how to fix it).
Many kinds of illnesses can affect our breathing, and our breathing can affect many types of illness; McKeown covers a lot of these, including the obvious things like respiratory diseases (including COVID and Long COVID, as well as non-infectious respiratory conditions like asthma), but also things like diabetes and heart disease, as well as peri-disease things like chronic pain, and demi-disease things like periods and menopause.
In each case (and more), he examines what things make matters better or worse, and how to improve them.
While the style itself is just as pop-science as The Oxygen Advantage, this time it relies less on anecdote (though there are plenty of anecdotes too), and leans more heavily on a generous chapter-by-chapter scientific bibliography, with plenty of citations to back up claims.
Bottom line: if you’d like to breathe better, this book can help in very many ways.
Click here to check out The Breathing Cure, and breathe easy!
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Bitter Melon vs Winter Melon – Which is Healthier?
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Our Verdict
When comparing bitter melon to winter melon, we picked the bitter.
Why?
Did you remember the “bitter is better” dictum that goes for most plant-based foods? It certainly stands in this case!
A note on nomenclature before we begin: these two fruits are also known as the bitter gourd and the wax gourd, respectively (amongst many other names for each), but we went with what seems to be their most common names.
In terms of macros, the bitter melon has more than 13x the protein (and actually adding up to a meaningful amount, at 5.3g/100g), as well as more fiber for the same carbs, making it the better choice all around.
When it comes to vitamins, the bitter melon has a lot more of vitamins A, B1, B2, B3, B6, B7, B9, and C, while the winter melon boasts only more vitamin B5. As in, the vitamin that’s in all foods (even its scientific name means “from everywhere”) and in which it’s pretty much impossible to be deficient unless literally starving. All in all, an easy and clear win for bitter melon.
In the category of minerals, we see a similar story: the bitter melon has very much more calcium, copper, iron, magnesium, manganese, phosphorus, potassium, and selenium, while the winter melon has a modest double-dose of zinc—hardly comparable to, say, bitter melon having over 100x the potassium content, and indeed, in all minerals except zinc, bitter melon had 4x–100x more. Another clear and overwhelming win for the bitter melon.
Looking up polyphenols, we see that the bitter melon also wins in that regard, shocking nobody, with an impressive polyphenolic profile, especially rich in luteolins and catechins of various kinds.
In short, enjoy either or both, but there’s a clear winner here, and it’s the bitter melon.
Want to learn more?
You might like to read:
Enjoy Bitter Foods For Your Heart & Brain
Enjoy!
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Beat Osteoporosis with Exercise – by Dr. Karl Knopf
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There are a lot of books about beating osteoporosis, and yet when it comes to osteoporosis exercises, it took us some work to find a good one. But, this one’s it!
A lot of books give general principles and a few sample exercises. This one, in contrast, gives:
- An overview of osteopenia and osteoporosis, first
- A brief overview of non-exercise osteoporosis considerations
- Principles for exercising a) to reduce one’s risk of osteoporosis b) if one has osteoporosis
- Clear explanations of about 150 exercises that fit both categories
This last item’s important, because a lot of popular advice is exercises that are only good for one or the other (given that a lot of things that strengthen a healthy person’s bones can break the bones of someone with osteoporosis), so having 150 exercises that are safe and effective in both cases, is a real boon.
That doesn’t mean you have to do all 150! If you want to, great. But even just picking and choosing and putting together a little program is good.
Bottom line: if you’d like a comprehensive guide to exercise to keep you strong in the face of osteoporosis, this is a great one.
Click here to check out Beat Osteoporosis With Exercise, and stay strong!
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What Your Mucus Says About Your Health
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It’s not a sexy topic (unless perhaps you have a fetish), but it is a useful topic to know about.
So, let’s get down to business with this much-maligned bodily fluid:
What is mucus? And why?
Sometimes, it can seem that mucus only exists to be an inconvenience, and to convey disease.
And… Actually, that’s mostly true.
While some kinds of mucus have other jobs beyond the scope of today’s article (did you know semen is mostly mucus? If not, now you do), the primary job of most of our mucus is to stop things (especially pathogens) going where they shouldn’t.
So, in essence, it really does exist to be an inconvenience—to pathogens. And to convey those pathogens to where they can be disposed of safely, either outside of the body, or to be an easy meal (what with being stuck in mucus, and thus at least moderately immobilized) for our various active immune cells. To make matters worse for the pathogens, there are (usually) enzymes in our mucus that have antimicrobial properties, too.
Some of mucus’s protective role can be in other ways too, such as by lining our stomach. You know, the stomach that contains the acid that can dissolve meat, despite us also being made of meat.
The slimiest rainbow
Ok, maybe not the slimiest rainbow—there’s probably a YouTube slime channel producing more colors. But, our noses are capable of dispensing astonishing quantities of mucus sometimes, and the color can vary widely, so here’s what we can know from that:
Clear
This is as it should be, in good health. If you’re getting lots of it but it’s clear, then it’s usually allergies, but watch out in case it changes color, heralding an infection. This “clear is how it looks when in ideal health”, by the way, is why when someone is sobbing in abject grief, any mucus that shows up to add to that picture will generally be clear.
White
As above, but now inflamed. Inflammation is usually something we don’t want, but in the case of a threat from a pathogen, we actually do want acute inflammation like this—the body is assembling its armies, of which, the most visible (when they appear in mass) are white blood cells. Because of their abundant presence at this stage, the mucus will also become thicker.
Yellow
As above, but the battle is now truly underway, and the yellow color comes from dead white blood cells. This does not, however, mean the battle is necessarily going badly—the body treats its white blood cells as very disposable fighters, and their deaths in large numbers are expected and normal when doing battle.
Green
As above, but neutrophils (a specific kind of white blood cell) have joined the party. They release an enzyme that colors the mucus green—and kills a lot of pathogens. Popular lore says that green mucus means a bacterial infection, but it’s not always so; these can be deployed against viruses too, depending on various factors beyond the scope of this article (but generally pertaining to severity). In any case, this too does not mean the battle is necessarily going badly, but it does express that your body is taking it very seriously—and you should, too.
Red
Nothing to do with infections, usually—it’s just a little blood (the red kind, this time). Usually it got into the mucus because the mucus membrane got damaged, usually due to some kind of physical trauma (e.g. very vigorous nose-blowing, poking things up the nose, etc) or sometimes if the air is very dry (then the mucus itself can dry out, and become stabby inside the nose; when more mucus is produced, it gets infused with blood from the injury).
Pink
As above, but combined with the “white” stage of infection response.
Orange
As above, but combined with the “yellow” stage of infection response.
Brown
As above, but the blood has oxidized—or, as a completely alterative possibility, it could mean you have been breathing a lot of pollutants. Smoke of various kinds (from fires, from smoking, etc) can cause this.
Black
There are various possible explanations here and all of them are bad. Get thee to a doctor. Superficial examples include:
- Fungal infection (you thought toxic black mold was bad when it was on the wall of the house, wait until it’s on the walls of your respiratory system)
- Blood, in abundance, oxidized (which begs the question of what caused that, but certainly: something wrong is not right)
- Pollutants again, but this time at absurd levels of exposure
That last one might sound very transient and self-correcting, but it’s not, and it comes with many increased short- and long-term health risks.
Want to know more?
Knowledge is power, so read up, and stay well:
- Beyond Supplements: The Real Immune-Boosters!
- The Cold Truth About Respiratory Infections
- Why Some People Get Sick More (And How To Not Be One Of Them)
Take care!
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White Bread vs White Pasta – Which Is Healthier?
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Our Verdict
When comparing a white bread to a white pasta, we picked the pasta.
Why?
Neither are great for the health! But like for like, the glycemic index of the bread is usually around 150% of the glycemic index for pasta.
All that said, we heartily recommend going for wholegrain in either case!
Bonus tip: cooking pasta “al dente”, so it is still at least a little firm to the bite, results in a lower GI compared to being boiled to death.
Bonus bonus tip: letting pasta cool increases resistant starches. You can then reheat the pasta without losing this benefit.
Please don’t put it in the microwave though; you will make an Italian cry. Instead, simply put it in a colander and pour boiling water over it, and then serve in your usual manner (a good approach if serving it separately is: put it in the serving bowl/dish/pan, drizzle a little extra virgin olive oil and a little cracked black pepper, stir to mix those in, and serve)
Enjoy!
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