Mad As Health, KC

01/28/2026

01/20/2026

Farm Action
Carbon Cowboys
Common Ground Film

01/17/2026

Carbon Cowboys

01/16/2026

Thankfully the topic of ultraprocessed seed oils is trending in a way lately that people seem to be wary of them, if not actively trying to avoid them.

I’ve watched this video tons of times because it’s so dense, but every time I watch it, I feel like I’m learning incrementally more than I did the previous time.

Dr Eades says it’s a hypothesis, but it’s a sound one…

When we eat saturated fat, there is a molecular response triggered in the mitochondria (reverse electron transport) that turns on satiety, preventing too much energy entering our fat cells.

When we eat non-saturated fat, and especially linoleic acid (like in soybean oil, etc), those fats DO NOT trigger reverse electron transport, so the fat cells get bigger, and if grown too large, then that can result in inappropriate fat accumulation, which can then trigger inflammation.

All fascinating stuff, and even if it’s a theory, it’s very convincing! And it’s super important why the quality of the fats that we eat, ketogenic or not, is SO important!

[And in a dubious diplomatic bent, this phenomenon could explain why people overeat and thereby possibly become overweight /obese, aka why they eat more calories 🙄]

Dr. Michael R. Eades received his BSCE degree in Civil Engineering from California Polytechnic University (Cal Poly), Pamona, California and his MD from the ...

01/16/2026

Just out here doing my (admittedly self-appointed) duty!

01/15/2026

“Meat is as bad for you as smoking; The Science says so!”

Oh, does it really? 🤔

01/14/2026

01/13/2026

Shawn Wells

In a randomized crossover study, 18 men with overweight/obesity sat for 8.5 hrs and tested 3 movement options.

→ 1 was a single 30 min walk at 4 km/hr.
→ 2 were “movement snacks” every 45 min for 10 rounds, matched for time and energy cost: 3 min of walking or 3 min of bodyweight squats.

Both frequent walking breaks and frequent squat breaks lowered after-meal blood sugar more than the single 30 min walk.

That is the big lesson here.
It is not “squats are magic”. It is “frequency beats one-and-done” when you are sitting for hours.

Why this happens is pretty practical. When big muscles contract, they pull glucose out of the blood with less insulin.

If you move once, then sit for the next 6-8 hrs, you only get 1 short window of that benefit. If you move every 45 min, you keep reopening that window all day.

The study also found the glucose improvements were tied to higher muscle activity in the quads and glutes during those frequent breaks.

How to use this without overthinking it:
- Set a timer for 45-60 min
- Do 2-3 min of movement
- Options: brisk walk, stairs, squats-to-a-chair, sit-to-stands
- If knees are cranky, do a fast walk or step-ups instead

If you sit for work, where in your day could a 2-3 min movement break actually fit?



PMID: 38629807

01/08/2026

Zack Strength

01/07/2026

Nina Teicholz

The official new food pyramid of the Dietary Guidelines.
Pretty revolutionary!

01/05/2026

Dr. Bill Schindler

Waste not, want not!

Don’t skip the feet!

Pig feet, cow feet, chicken feet, duck and goose feet are some of the most important ingredients you can add to bone broth — and they’re also some of the most overlooked.

Feet are rich in collagen, gelatin, and connective tissue, which are exactly what give a great broth its body, richness, and nourishing power. When simmered slowly, those tissues break down into gelatin that supports joints, skin, gut lining, and overall connective tissue health — the same reason traditional broths were valued long before protein powders and supplements existed.

From a culinary standpoint, feet also make broth:
• more viscous
• more satisfying
• more stable and versatile for cooking

From an ancestral standpoint, using feet is about respect and nourishment.

If your broth doesn’t gel when it cools, try adding feet next time. It’s one of the simplest ways to make broth more nourishing, economical, and aligned with how humans have cooked for tens of thousands of years.