A very common paleo claim is that mainstream vegetable oils are inevitably rancid (or at least so commonly rancid that they're dangerous to eat). There's also much speculation about the oxidation of omega-3s. Can anyone point me to empirical... (more)
Hey everyone - I hope someone here hear can answer this 2 part question for me :-) 1) How does the gluten protein survive high heat surfaces such as the grill? From what i understand, a protein's activity is based on their structural... (more)
I don't think MSG is a problem except for the fact it induces overeating through hyperpalatibility. We have discussed the odious Dr. Blaylock here before, who peddles fringe alarmism and supplements to fix the alarmist issues. Needless to say,... (more)
Oxidized fat seems like a bit of a bogeyman. We claim that way before you can taste or smell rancidity, innocent-looking fats are becoming toxic -- and the healthiest ones become the worst. People worry over their cooking techniques, their oil... (more)
I intend to use eggshells to make my own calcium supplement. I read somewhere that eggshells submerged in acetic acid yield calcium acetate. Is this true? And if so, would submerging them in lemon juice eventually yield calcium citrate?