Hear the full interview at http://fatburningman.com
Dave Asprey is my kind of dude. Dave is a Silicon Valley investor, computer security expert, and entrepreneur who spent over 15 years and a quarter million dollars to hack his own biology. He increased his IQ by 20 points, decreased his biological age, and lost 100 pounds without using caloric restriction or exercise.
His blog at BulletProofExec.com is one of my faves. And it’s getting huge. Fast.
The Financial Times calls Dave a “bio-hacker who takes self-quantification to the extreme of self-experimentation.” His work has been published by the New York Times and Fortune, and he’s presented at Wharton, Kellogg, the University of California, and Singularity University.
How one of Dave’s clients lost 75 pounds in 75 days
Why exercise can damage you (especially if you don’t get plenty of sleep)
How to not to burn yourself during Dr. Jack Kruse’s Cold Thermogenesis Protocol
How mycotoxins are probably making you fat
And tons more…
Let’s hear what Dave (and his awesome lead researcher Armi Legge) have to say.
Original Bulletproof Coffee Recipe
Start with 500 ml (2 mugs) of black coffee brewed with mold-free beans (important)
Add 2 Tbs (or more, up to 80 grams, about 2/3 of a standard stick of butter) of Kerry Gold or other UNSALTED grass-fed butter
Add 30 grams of MCT oil for max energy, weight loss and brain function (optional if you have none)
Blend with a pre-heated hand blender, Magic Bullet, or (best) counter top blender until there is a creamy head of foam. (It doesn’t work well if you mix it with a spoon)
Dave’s blend costs are below:
3/4 lb. bags
Find more videos at http://ImpossibleHQ.com
Read more about the Bulletproof Exec here – http://impossiblehq.com/bpe
On the whey protein being denatured when it’s exposed to heat. That’s true, whey protein changes it’s physical structure when exposed to heat, but it looks like it doesn’t have an effect on the amino acid profile (which help build muscles & strength) so I think it’s still worthwhile to get the benefits of the amino acids & a flavor boost for those who are looking for it. You can always try it without and try Dave’s original recipe (above.)
Also, I should mention I don’t drink my coffee boiling hot. I tend to burn my mouth every single time, so I let it cool a bit and drink my coffee like one big shot rather than sipping it over 10-15 minutes (hey, we’re already drinking butter here, don’t judge me).
Upgraded™ and Bulletproof® are trademarks/service marks of Better Baby LLC.
Do you want to improve your weight and health by eating real food? With no calorie counting, no diet products, no hunger? This talk from Ancestral Health Symposium 2011 shows you how to do it the natural way.
The epidemics of obesity and diabetes are continuing to spread across the western world. Now we know why. Modern science has revealed our mistake.
The unnecessary fear of natural food has inadvertently caused us to eat more of the new food that can make us hungrier, make us eat more, make us fat.
Ever more people are realizing the mistake and seeing the solution. The food revolution is here. Please help spread the word once you know.
** Recipe included in my new low carb, gluten free cookbook, Low Carbing Among Friends. Please check it out at our website @ http://www.amongfriends.us **
** Announcing Low Carb Contest**
Submit your Iron Chef cooking videos featuring the secret ingredient as a video response to this video. The video can be live like this one or screen shots as you talk your way through the recipe. The winner will receive one of Jennifer Eloff’s cookbooks (Splendid Low-Carbing for Life — http://low-carb.us/SplLowCarbForLife.shtml ). The featured ingredient is coconut. Submissions are due by May 8.
Paillard is a method of cooking that pounds the meat flat, which tenderizes it and speeds cooking time. This chicken is sliced in half, and then pounded with a heavy object until thin. This method also tenderizes the chicken at the same time.
*Join the Facebook page – http://www.facebook.com/AtkinsDietVideos* My Low Carb Blog – http://www.atkinsdietgeek.com
Low Carb Enchilada Chicken Paillard
Nutrition Info (Makes 2 or 4 Servings – info based on 4 servings)
357 Calories, 19.2g Fat, 6.3g Carbs (Minus 1.1g Fiber), 39g Protein
On Monday, March 7, 2011, the bestselling author of GOOD CALORIES BAD CALORIES Gary Taubes appeared as a guest on “The Dr. Oz Show” syndicated television program. Dr. Oz portrayed the concepts questioning conventional dietary wisdom that Gary advocates in a derogatory manner, so Jimmy Moore from “The Livin’ La Vida Low-Carb Show” podcast invited Gary to come on his popular health podcast to share the real story about what happened. Access the podcast for this interview that aired on Thursday, March 17, 2011 in Episode 456 as well as hundreds more by visiting the podcast web site:
Listen to Gary Taubes address topics like:
- Why he refused to take a cholesterol test on air
- What he expected to happen on the show and what really happened
- How he felt he was set up to look like an Atkins fall guy
- The need for the producers to make the show entertaining first
- Why the radio interview was so radically different from the TV show
- How Dr. Oz is set up to be an infallible purveyor of health truth
- The response he has received from people after the show aired
- And MUCH MUCH MORE!
Pick up a copy of WHY WE GET FAT AND WHAT TO DO ABOUT IT here:
4 to 5 pound pork shoulder, bone-in
2 teaspoons cumin
1 1/2 teaspoons paprika
1/2 tablespoon salt
1 teaspoon pepper
1 tablespoon olive oil
2 medium yellow onions, peeled and cut into wedges
4 cloves of garlic, peeled
1 14-ounce can diced tomatoes
1 12-ounce beer (a basic lager works well)
Preheat the oven to 325 degrees.
Trim the pork shoulder of any thick layers of fat. Combine the cumin, paprika, salt, and pepper in a small bowl. Rub the pork with the spice mixture, getting into crevices and on the sides. Allow the pork to sit for about 30 minutes.
Heat the olive oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 3 minutes per side. Remove from the pot. Add the onions, garlic, tomatoes, and beer. Bring to a simmer, scraping the bottom of the pot with a wooden spoon to bring up any browned bits.
Return the pork to the pot. Cover and put in the oven for 3 1/2 to 4 hours, checking once or twice, until the meat is extremely tender and pulls away from the bone easily. Shred the pork in the pot, using tongs to separate the meat from the fat. Discard the bone or set aside for another use.