One More Nail In The Coffin Of The Lowfat Diet

Yesterday I heard a segment on the radio (KQED public radio in SF) in which investigative journalist Nina Teicholz spoke about her new book, The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet. Her book makes a scientific, "evidence-based" case for eating a diet high in saturated fats, and explains the rise and reign of the low-fat myth.

She spoke well. The audio is available here and/or here. She is also speaking at the Commonwealth Club tonight.

This is interesting to me for various reasons.

First, I want to know what to eat to keep myself healthy. I've been eating a diet high in saturated fats for a while now, and it's nice to have further confirmation that this makes sense.

Second, Sally Fallon Morell and the Weston A. Price Foundation have been on the record in favor of the high-saturated-fat diet for at least fifteen years, and for most of that time, they were disparaged and/or dismissed by the mainstream.

The fact that the saturated fat idea has become palatable to the liberal establishment (as represented by public radio and the Commonwealth Club) is heartening to me.

Let's hope that they get curious and start examining the rest of the dietary dogma that has been force-fed to an easily led public.

Upcoming Events: Farm to Fermentation Festival, WAPF Massachusetts Conference, Boston Fermentation Festival

I have three very exciting speaking engagements coming up this summer and fall.

First, on August 24, is the Farm to Fermentation Festival, an annual event in Santa Rosa, California, 60 miles north of San Francisco. I believe it was at this festival a few years ago that Michael Pollan and Sandor Katz started talking about working together, which laid the groundwork for Pollan's book, "Cooked". Who knows what propitious meetings might occur this year?

I'd encourage SF Bay Area folks interested in pickles, cheese, or beer to come to this event. (Doesn't that cover just about everyone?) I can't wait for the "Cheese and Beverage Pairing" talk, myself. The whole event will be fun and educational. Here's the lineup of speakers. If you use the special discount code "pickle", you can save $5 off admission.

Next, on September 20, I will be speaking at the the Weston A. Price Foundation Massachusetts regional conference in Southbridge, 60 miles west of Boston. For anyone who has been to a WAPF conference, you know how awesome the conferences are. And for anyone who hasn't, you have something great to look forward to. And the food is the best conference food you will ever find.

Finally, on September 27 in Boston, I will be speaking at the Boston Fermentation Festival. Last year's Festival was a real coming-together of the Boston fermenting community, bringing in more than 1000 people over the course of the day. This year should be even more popular and awesome. Sandor Katz is headlining. I'm thrilled to be a part of it!

Please post in the comments section if you have any questions.

Boston Fermented Dinner And Drink Pairing Pop-Up, Monday June 16

Boston-area fermentos Geoffrey Lukas (of Sofra) and Jeremy Ogusky (of Boston Ferments and Ogusky Ceramics) have teamed up to offer a Fermented Dinner and Drink Pairing, at City Girl Café in Inman Square on Monday June 16. Details are here and here. It will be fabulous, and some of the proceeds will go to support the Boston Fermentation Festival in September. And all attendees will get a commemorative hand-made ceramic cup!

Again, details here and here.

Sign up now before all the tickets are gone!

And if you're not around Boston and/or you can't make it, please draw inspiration from the menu, and think about what kind of fermented events might work where you live...

Conscious Eating Rather Than Perfect Eating

For most of us, it is not practical to eat only optimal foods. I often find myself eating food prepared by someone else in an unknown manner or eating MOUO (Meat Of Unknown Origin), and sometimes I don't have access to my favorite "good" foods.

This may happen when I'm at someone's house for dinner, not able to find a graceful way to turn down a meal that is served to me. Or I may be traveling, and my metabolic needs for calories and stabilized blood sugar may (reasonably I think) trump other considerations.

The "Donut Metric"

Mercola posted a great article several months ago called "Surprising Foods with More Sugar Than a Krispy Kreme Doughnut", comparing the sugar content of a donut with the sugar content of various other foods.



His list is definitely worth a look. For context, here are the "Nutrition Facts" from the Krispy Kreme website. It turns out that a "sugar doughnut" contains only 9 grams of sugar—ironically, less than most of the other donut varieties, some of which have 30 or more grams; but I don't think this detracts from his point).

Nevertheless, for anyone who thinks they are avoiding sugar by drinking bottled iced tea, say, rather than cola, please read the label. Arizona Iced Tea, for instance, has about the same amount of sugar in it as Coca Cola (depending on flavor)—so a 20 oz. bottle contains 60 grams of sugar, or "6+ donuts' worth"!