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scriptmedic · 7 years

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Injury Profiles: Evisceration

Hey everyone! Welcome to a new series I’m calling Mangled Mondays.

The point of Mangled Mondays will be to give an injury profile every Monday. Not only is the alliteration fun, I know that I personally wish that I could personify Monday so that I could mangle it and then go back to bed.

(And yes, I know we’re starting this on a Friday, but that’s happening because… reasons.)

So without further ado I give you Mangled Mondays: Evisceration…

Lethality Index

What Is It?

Evisceration, also known as disembowelment, is any form of injury that ends with your character’s insides on the outside, with their guts hanging out. Their bowels are literally in their lap.

The abdomen is essentially a madhouse of overpacking. The intestine, or small bowel, is approximately 25 feet of tightly bunched material that is held in place by a thick membrane called the peritoneum, which lines the abdominal cavity and is folded over those densely packed organs. When the peritoneum is ruptured, the guts come out.

The interesting thing about this injury is that the intestines themselves don’t even need to rupture for this to be an absolutely devastating and likely-to-be-deadly injury. Even if the bowels are miraculously intact, the odds of getting an infection are extremely high, and your character’s life is on the line.

Meanwhile, they have a problem: they have guts in their hands and they can’t get them back in!

If this injury is the result of some kind of fight, the character will be left vulnerable to additional injury, though an attack that leaves its victim extruding sausage into the open is likely to make the attacker think the job has been done. Either way, this character is instantly out of the fight, even if they retain strength; the horror of the injury is enough to disable them as a fighter.

In reality, in the majority of cases in which any part of the abdominal contents is welcomed to the outside world, what comes out is not actually an organ, but the omentum, a great protective apron of tough, fibrous tissue and fat that protects the underlying organs. However, characters with these injuries are still in deep trouble: 8 in 10 wounds with an evisceration will include another internal injury that requires surgical repair.

Lethality

While some forms of evisceration are inherently lethal, including those with massive hemorrhage or where the entire abdominal contents are extruded and mangled or destroyed, it’s far more common for the protrusions through the abdominal wall to be fairly small, no more than a few inches.

In the former case, exsanguination (heavy blood loss) is the primary concern. In the latter, the real worry is infection.

Abdominal trauma in general is extremely prone to infection, because the gut is colonized with billions of bacteria. These are usually either neutral or beneficial to the body when they stay where they belong, but when they cross into the bloodstream, these bacteria can cause sepsis and death within days.

Clinical Signs:

Elvis has left the building.

Erm, the bowels have left the abdomen. Or at least, something has left the abdomen; most often it’s the omentum.

Protruding tissue may look gray or may be obvious loops of bowel; these look like raw sausage without the fennel.

Symptoms:

Pain

How Does It Happen?

In order for matter to exit the abdominal cavity, it needs…

…a clear exit pathway. This typically involves a slashing injury to the abdominal wall, though it’s of course possible for the injury to come from a stab wound. Exit wounds from gunshots are also known to cause eviscerations.

Immediate Treatment

Characters who aim to support a character with an evisceration have their work cut out for them.

First, they must get over their own emotions at the sight of their comrade with their “guts hanging out.” They may, in fact, need to be gutsy in how they handle the situation.

(I’m here Tuesdays and Thursdays, try the veal… or the sausage. Refunds can be requested from any reputable retailer.)

Next, bleeding must be managed as best it can be.

Characters with medical training will know that the exposed bowel must be kept wet, and so will use whatever’s handy as a wet dressing, soaking it with water (sterile for preference, distilled second, tap as a last resort) and applying it to the exposed tissue.

Afterwards, characters might use a piece of plastic, such as a plastic bag cut into a square and taped down on all sides, to protect the wound from contamination. (Given that we’re discussing a wound with the potential for perforated bowels, it may already be contaminated.)

Getting this character to a trauma surgeon is of the utmost importance, because characters simply don’t know what’s going on inside.

Definitive Treatment

Surgery / Hospitalization

Trauma teams are going to be very concerned about patients with eviscerations, and the larger and more out-spilly the wound, the more concerned they will be.

The character will be given an overall trauma evaluation in the emergency department, where they will get IVs, blood products if they need them, and the first round of antibiotics. Then it’s a short, rapid trip to the operating room.

As a side note, in the US, stab wounds must be reported to local law enforcement. Relevant clothing will be preserved as evidence, and security will likely be close by until the police arrive.

In the operating room, the character will be anesthetized, and the abdomen will be opened to explore the wound. This is known as an exploratory laparotomy. An(other) incision will be made into the abdominal wall, which will likely run 4–6 inches in length, and surgeons will then examine the underlying tissue. Things that need stitches will be stitched.

If there is potential for the large or small bowel to be nicked, the character will undergo peritoneal lavage, meaning that sterile saline will be poured into the abdomen and then drained with suction and examined. Lavage is designed not only to flush out any free feces but also to examine whether (and how much) blood and fecal matter are in the abdomen.

After the repairs are made, the abdomen will be closed, first with a layer of sutures to close the peritoneum. Then the skin will be closed with a separate layer of sutures or staples.

The character will be in surgical ICU for a few days, and there’s a distinct possibility that they’ll need to return to the OR for further surgery if the abdomen continues to bleed or infection becomes apparent.

Colostomy & Ileostomy

In some cases, especially where the small intestine or colon has been significantly damaged, the character will be given a surgical hole through which to poop (defecate). If this is in the colon it’s a colostomy, an ileostomy if it’s in the small bowel. Fecal matter will thus drain into a bag rather than be excreted through the rectum and anus.

This is especially common if the colon itself has been injured by the evisceration.

Post-Operative Care

The character will be given ice chips on the first day and likely clear fluids by the second or third day. They will also likely have a tube running from the nose to the stomach for the first two days after surgery, which is hooked up to suction; this is to drain the stomach of bodily fluids.

Characters may be eating solid food as soon as three days after the surgery.

The wound will likely have a small tube in place which will provide suction on the wound to help drain any fluid that accumulates as part of the healing process; this fluid is called serosanguinous fluid and is an orangey yellow. The drain will likely be removed after 2 days.

The dressings will be changed every four to 48 hours, especially if they soak through; earlier on, dressing changes will be more frequent.

Characters with a colostomy will be taught how to clean the stoma (opening) with warm water, and will be instructed on how feces collects into the bag.

In the Austere Environment

Outside of a hospital environment, the best that can be done is to gently push the relevant pieces of abdominal contents back into the wound, stitch the wound closed, wait, and hope. Antibiotics, if available, should be used.

This will only be realistically survivable if the character comes to Death’s door, knocks, and waits patiently while Death herself deliberates; that is, the character will almost invariably become septic, or incredibly sick with infection.

For more on this, see Part 5: Miscellaneous Trauma, entry on Sepsis.

The Rocky Road to Recovery

Capabilities Retained

Characters will be able to use all four limbs, and walking is possible beginning a few hours after surgery.

Disabilities: Temporary

As anyone who has strained a muscle doing sit-ups or yoga can tell you, a surprising number of actions involve the core muscles of the abdomen. It will take a few weeks for the abdominal muscles to heal, much less the skin, and everything from leaning over to making a bowel movement and coughing can cause pain and discomfort; ability to run, move heavy weights, etc., will take some weeks to return.

Disabilities: Permanent

Amazingly enough, intestines are quick-healing, and the muscle damage is reparable. Characters who don’t need permanent colostomies will have avoided having any significant long-term consequences, other than a wicked scar.

Features of Recovery: Hospital Stay

Discussed above.

Features of Recovery: PT/OT

There are two main focuses of physical therapy after laparotomy: walking, and core strength. The first is accomplished with assistance: first, if needed, a walker, then an assistant or a steady pole, until finally the character will simply walk as they did before, if more slowly.

Core strength is compromised by the injury to the abdominal muscles, from both the wound and the surgery, and will take some time to return. However, once the wound is no longer at risk of ripping open, strength will be rebuilt with exercises like crunches, planks, side planks, and something called a Superman, where the character lies prone (on their belly) with their arms and legs extended and raises one arm-and-opposite-leg pair at a time.

The New Normal

Other than a permanent scar on the abdomen, characters may not have any significant changes to their lifestyle after their surgical wounds heal.

Future Risks

Characters who suffer any kind of insult to the intestines are at risk of a complication known as adhesions, which are essentially large pockets of scar tissue, which typically develop years after the injury itself. Adhesions are mostly benign, but they can cause frequent constipation or even bowel obstruction as they pinch off an area of small or large intestine, and are the most common cause of such symptoms in developed nations.

In severe cases, adhesions can strangle the bowel. On the vascular side, this strangulation causes obstruction of blood flow to the bowel and can cause death of the tissue. But it can also cause the bowel to swell with feces and rupture, which can cause lethal bleeding. If the character doesn’t bleed to death, they may succumb to infection.

If these adhesions become problematic, they may need to be surgically removed – a process that can cause additional adhesions down the line.

Total Recovery Time (Typical)

Suture and wound healing: 6 weeks

Full strength: 12 weeks

Sensory

Sights

The abdomen is lined with four layers of protection for the underlying organs. The skin is what we all know it to be. The fat is a yellow layer whose thickness varies based on body type, but which may have substantial thickness and weight in heavier characters. The muscles are bright pink and will bleed, and the peritoneum is thick, white, and fibrous. (If the evisceration is small, it’s the omentum, the outer layer of the peritoneum, that will come out.)

If the bowel or intestine is pierced, the viewer will be able to see brown material ooze from the nicked sections.

Smells

In addition to the coppery stench of blood, this character will smell strongly of feces if the colon or small bowel is pierced.

Sounds

Imagine the sound of wet meat hitting concrete. That’s about what a disembowelment will sound like.

Sensations

In addition to the pain, characters who are being disemboweled may feel a sliding or falling feeling as their bowels come out.

If the bowels are stuffed back in, they’ll feel a significant amount of pressure and pain during the push.

Medslang

A laparotomy is known between colleagues as a “lappy,” with the specific procedure – exploratory laparotomy – being known as an “ex lap.”

Exploring the small or large intestine for damage and necrosis (tissue death) is known as “running the bowel.”

When attempting to put them back into place, surgeons might be said to be “playing Hide the Sausage” with the intestines. Note that this will not be said in front of the patient unless they’re under anesthesia, as it’s somewhat less than polite.

Key Points

Eviscerations are rapidly lethal when large portions of bowel are removed or damaged, as bleeding can be significant.

On the smaller end of the scale, it’s possible that only the omentum, the flap that covers and protects the intestines, protrudes through the skin.

The risk of infection is great if the wound is not properly managed. (See the entry on Sepsis.)

Eviscerated bowel must be kept moist to prevent additional damage.

xoxo, Aunt Scripty

[disclaimer]

This post is an excerpt from Blood on the Page Volume One: A Writer’s Compendium of Injuries. The book details thirty-one injuries with which to maim, mangle, and maul your characters, as well as nine indispensable articles of Wound Wisdom covering everything from burn stages to suture selection.

Signed print and digital editions of the book are available for preorder [on IndieGoGo] through 10/15. Unsigned digital editions are available on [Amazon] and [everywhere else].

The book will be out 10/23, just in time for NaNoWriMo!

Injury Profiles: Evisceration was originally published on ScriptMedicBlog.com

#abdominal trauma #Blood on the Page #evisceration #homicide #injury profiles #mangled mondays #penetrating trauma #masterposts #crossposts

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asfeedin · 4 years

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“Let the Hate Flow Through You”: Cooking Tasks That Fill Us With Dread

[Photographs: Vicky Wasik unless otherwise noted]

It should come as no surprise to any of our readers that everyone on the Serious Eats staff loves to cook. Many of us are even die-hard defenders of the proposition that anything homemade is preferable to store-bought, from English muffins and cake (bye, Betty Crocker!) to even condiments like mayonnaise and chili crisp, where the store-bought versions are totally fine to use.

That doesn’t mean we all love everything about cooking! Some kitchen tasks are incredibly annoying. Washing spinach? Picking thyme leaves? Touching corn starch? Yup, all of those are bad. Usually, we’d say about such tasks, “Life’s too short. No one has time for that.” And yet, now, for all of us, everywhere, cooking more of our meals at home, we all do, in fact, have time for even the most-time-consuming kitchen chores. But that doesn’t mean we have to like them any better than in the time before coronavirus.

We asked our staff to identify one thing they hate to do in the kitchen above all others, and their answers are included below, from peeling garlic and deveining shrimp to “baking” (nice one, Niki!). We found talking about the cooking activities we hate to be cathartic, so if you’d like to take a minute out of your day and gripe about anything kitchen-related—for fun, for your mental health, or just because making chicken cutlets really does blow chunks—say it loud and say it proud in the comments.

So Much Hand-Washing

Cooking and baking are inherently messy activities that require thoughtful cleaning and prepping to mitigate the risks of cross contamination and food-borne illnesses. Now that hand-washing is finally getting the attention it deserves inside and outside of the kitchen, I feel some shame in admitting that it is not my favorite task. Please don’t report me to the CDC! I still practice it carefully as needed! You can still come over for dinner when social distancing is over! I just have painful eczema on my hands, which is exacerbated by soap and hot water.

I try to obsessively plan out my kitchen tasks to reduce hand washing. That means prepping in order from the cleanest to dirtiest ingredient, dry to wet, water-based to oil-based. There is a special type of dread that comes when both of my hands are greasy, sticky, and unusable. My personal purgatory would involve dredging fried chicken while the oven timer goes off, my phone with the recipe on it goes to sleep, and the doorbell rings at the same time. —Maggie Lee, designer

Bones to Pick

The only two single-use tools I own are a cherry pitter and fish tweezers, for deboning fish. Pitting cherries is a tedious task, but at least you get to eat cherries as you work. Deboning fish is grunt work. When I can’t get my fishmonger to do it, I have to dig through my utensil drawer to find the oddly shaped tweezers. Though plucking each pin bone out of fish fillets offers some gratification, not unlike plucking an errant eyebrow hair, it’s an annoying layer of prep work that gets in the way of cooking. It’s not satisfying like chopping or dicing, it’s not a skill that I seem to get better or faster at, and it’s something that, if you forget to do it, markedly decreases the enjoyment of the meal. I hate it! —Daniela Galarza, features editor

Garlic Prep

This most mundane of tasks is the one I can’t stand the most. Not because it’s particularly difficult, but because it’s a daily nuisance. There’s hardly a recipe that doesn’t require fiddling with garlic’s papery skins, and of course garlic is wonderful so I’m never willing to skip it, which just…pisses me off! Look, I know every trick in the book, from smashing the garlic with a knife and rattling the cloves around in metal mixing bowls to giving each clove a gentle twist between my fingers to pry the skins loose, but none of them work well enough or consistently enough to ease my mind of the inevitable dread whenever it’s time to peel yet more garlic.

There is a flip side to this, though, which is the deep appreciation I feel when a fresh crop of garlic rolls into the market and for a few months I get to enjoy those easy-to-peel skins before they dry out and become so damned annoying again. —Daniel Gritzer, managing culinary director

Minty Fresh Aggravation

[Photograph: Max Falkowitz]

Whenever I have the energy, I like to add tons of fresh herbs to almost anything I’m cooking, and I especially love the summery freshness of mint. But the prep is such a fussy nightmare! First you have to carefully wash, then dry the whole plants, and then painstakingly pick off leaves one at a time. With things like parsley and cilantro I tend to just chop everything up, but mint stalks are so woody and fibrous there’s really no getting around individually picking off the leaves.” —Daniel Dyssegaard Kallick, developer

A Tough Nut to Crack

No matter what I do or whatever method I use (toaster oven, small sauté pan), the nuts I am attempting to toast always burn. It drives me nuts and burns me up. Burnt nuts aren’t really usable for anything. I am awaiting the development of the single-use nut toaster that automatically turns off when the nuts are a nice toasty golden brown. Until then I’ll continue to suffer, though no longer in silence. —Ed Levine, overlord

Berry Annoyed

When it comes to washing produce, my laziness knows no bounds. This is especially true with washing berries. They’re delicate, so I don’t want to mush them up; they’re more absorbent than anything with peels or a skin; and they require a careful picking through to take out any unwanted debris. I’ve begrudgingly come around to washing most fruits and veggies that come through my kitchen (as one should), but berries still get to me. —Jina Stanfill, social media editor

I Like My Fingers, Thanks

It’s time to get hyper-specific: I was hired because of my abilities to cut footage, not produce, so my chopping skills leave a lot to be desired. My mandoline has helped hide that fact whenever I’m prepping a dish that requires razor-thin shavings of anything. I’ve had no issues with anything I’ve sliced except shallots. I’m not sure if it’s the tear-inducing onion fumes or their slick layers that makes shallots super-slippery, but thinly sliced shallots are my arch nemesis. The only silver lining is that if I ever need fried shallots to snack on while going on the lam without fingerprints, I’ve got the perfect solution. —Joel Russo, video producer

Grating Cheese Really Grates

I am a perfectionist in the kitchen and prefer to do everything myself, but if there’s one task I delegate it’s grating cheese, an awkward motion that seems designed to induce repetitive stress injury. My great-grandfather had no rotational function in his forearm owing to a war injury, and so, I’m told, he built his own cheese-grating system operated by foot pedal. I am looking into a similar solution. —John Mattia, video editor

Golden Fried No-Thank-You

Like most people, I appreciate a perfect piece of fried food—from donuts and chicken to deep-fried pickles. However, despite how much I enjoy fried food, I absolutely dislike deep frying anything at home. I basically avoid it at this point. From having to make sure I have oil on hand (I never do, and I never have the right oil, to boot), to checking that the oil is hot enough and maintaining its temperature (which is a guessing game for me, even with a thermometer), and then to cleaning up the mess and the oil itself (which, to be honest, I’ve sometimes left for my husband to deal with), is just a recipe for more work than I’m willing to put in. On top of that, the fry smell permeates everything in my apartment for at least a week. I’ll leave the business of fried food to places that have commercial deep fryers and will continue to frequent them whenever I’m craving fried food perfection. —Kristina Razon, operations manager

Sharpen My Knife? Yeah, Right

As I look at this list of the cooking tasks my work colleagues dread, I’m pretty surprised. A lot of these tasks I actually really enjoy. Peeling garlic, picking mint leaves…those are things I relish and even find relaxing. You can’t mess up peeling garlic or picking leaves. But you can absolutely mess up sharpening a knife. Despite the fact that we have a really useful guide to knife sharpening, I can’t get myself to do it. I’m terrified I’m going to cut myself or mess up my blades. What looks like a really cool, meditative process on video just fills me with fear. And I know that dull knives can also be very dangerous! So the lesser of two evils is to use an electric sharpener. Don’t tell my colleagues! I don’t want them to be disappointed. —Ariel Kanter, director of commerce and content marketing

Baking

Look, I’m not a complete monster—I love to eat baked goods (though I’d argue that cake is seriously overrated). But with rare exceptions, like these insanely easy ricotta-brown butter cookies, this damn fine cherry pie, and these truly phenomenal lemon bars, I’ll go to great lengths to avoid making them from scratch. I’d say my resistance is a 70-30 ratio of “fear of discovering at the very end that I’ve messed up the dessert/bread and all my hard, finicky work was for naught and everyone will be disappointed and I will be judged” and “unpleasant mess.” But really, it’s so, so many reasons. Allow me to elaborate:

Too many bowls: It’s just too many bowls, period. Do I even have that many bowls? What if they’re reactive? And then after I’ve made the damn dessert I also need to clean them all?? Hard pass.

Whisking dry ingredients together: This is a task I thought I had under control until I found out Stella recommends doing it for AT LEAST ONE MINUTE—which might as well be a year.

Sifting: Sometimes the recipe asks you to sift stuff. The sheer amount of powder that winds up on my work surfaces, clothing, and floor is unacceptable. Especially when it’s cocoa powder that gets damp and is suddenly chocolate.

Using a stand mixer: I love my stand mixer for making fresh pasta. But when I have to actually use the bowl, it’s infuriating. Scraping the sides of your mixing bowl is just an endless game of turning the machine on and off, sticking your arm in at weird angles only to almost always miss a spot.

Too many leftovers: When I take on a baking project, I’m faced with indivisible recipes that yield far greater than two servings. Yes, you can freeze pie or cookie dough, but my freezer is incredibly small. Because I have zero self-control, this almost always results in a severe stomachache. For this reason, I almost only bake for company, which leads me to perhaps my greatest pet peeve…

Not being able to taste as you go! The idea that my baked good could look amazing on the outside, but I won’t know if I messed up until I serve and slice into the thing, is profoundly disincentivizing. As the EIC of a prominent food site, I put a lot of pressure on myself when cooking for company, and while I never second guess the quality of a Stella recipe, that doesn’t mean I can’t introduce untold human errors into the process.

The only way to get better at baking is to keep…doing it. Enough said.

Finally, to anyone thinking, so your real issue is being tidy, organized, patient, and detail-oriented…I guess you’re right. Shame on me! Thankfully, those traits don’t present in every area of my life. —Niki Achitoff-Gray, editor-in-chief

Sticky Cilantro

I love cilantro (sorry if it tastes like soap to you), so I don’t actively shy away from this task, but I loathe the seemingly special ability it has to stick to anything and everything once chopped—the cutting board, the knife, my hands, whatever you use to try and scrap the knife clean. —Paul Cline, president

Cutlets!

I hate making breaded chicken cutlets. I hate everything about it. It is, for me, the manifestation of cooking hell on Earth. Why does something so delicious have to be such a pain in the neck to make? Because that’s really the rub; there’s a lot of cooking tasks I dislike—washing fresh spinach 10 million times only to discover there’s still grit in the washing water; crumbling up cold leftover rice with my hands; touching powdered plant starch of any kind—but there’s only one that I dislike and yet feel compelled to regularly repeat, since I don’t know if life is worth living if you can’t eat good chicken cutlets at least once every two weeks.

Part of it is the mess, sure. But a lot of cooking tasks are messy. Any and all baking projects make me make a mess of my kitchen. And even if making cutlets means I have to clean a cutting board, a meat mallet, at least two half sheet pans (one for the breaded cutlets to rest, another for cooling), a cooling rack, a quarter sheet pan (for breading), and two 1/8 sheet pans (for the flour and egg wash dredging), a skillet, the stovetop (of oil splatters), the counter (for spills), the floor (for random flour and bits of panko), and my hands 10 billion times to prevent immediate food poisoning and belated food poisoning via cross-contamination, that isn’t the whole picture of my hate for these stupidly delicious things.

Part of it is you can’t do anything else while cooking them. They’re quick to cook, sure, but you can only cook a few at a time in even a 12-inch skillet, and you need to watch them, tend the temperature of the oil as you would a baby’s first toddling steps, and you need to salt each one right out of the fryer otherwise they’re crap, and then you have to cook like six more because who, really, makes just two freaking cutlets at a time except for heathens and (some very diligent) line cooks? That’s a solid block of kitchen time spent just frying things; you can’t clean as you go, you can’t prep other food, you’re just cooking cutlets for however long it takes to cook them all.

Another part of it is: No one likes a badly cooked cutlet, and cooking 10 cutlets, say, requires you pay careful attention to cooking the cutlets for a sustained period of time. It’s outrageous! And then, inevitably, when my attention flags, or I have to do literally anything else that might be necessary, like talking to my child, or paying attention to my wife, or thinking even for a moment, “man, I absolutely hate making chicken cutlets,” a cutlet will burn or get unevenly colored or overcooked because I haven’t been swirling the oil, or checking on its underside crust, or maybe I’m just at the end of the process and rather than “wasting” more cooking oil and topping off the fat in the pan, I try (for the 100 billionth time) to make do with less oil than is obviously necessary and all the burning bits of panko from the other 16 cutlets I’ve made start sticking to the crust of the final three, mottling their appearance and generally messing them up.

The only way I’ve found to deal with cutlet madness is to make them at least an hour before I have to eat them, because otherwise I find any flaw in any cutlet an indictment not just of my skills as a cook but of the entire cutlet-making operation.

But, of course, even the badly cooked cutlets taste really good, even when eaten as a cold leftover, provided you salted them properly and salt them again out of the fridge, and so the process will begin again solely on the strength of how good the things are to eat, any time of day, prepared in any stupid way.—Sho Spaeth, editor and writer and lover of cutlets

Cleaning Shrimp

There were a lot of time-consuming prep tasks that I used to dread when I cooked in restaurants. The combination of the sheer volume of prep required to get through service (picking a full pint of thyme leaves or thinly slicing a quart of chives to dole out to all the cooks on the line is a major pain in the ass when you also need to get purées cooked and blended, whole fish broken down, lobster meat picked, and so on), and the constant breakneck push and anxiety to get the endless list of tasks done by the time the first wave of guests are sat in a dining room can take the joy out of menial kitchen tasks. But these days, I don’t dread having to clean a big haul of produce that I picked up from the farmers market—in fact, I find the process very enjoyable and soothing.

That doesn’t mean that I suddenly enjoy every prep project under the sun, though. There’s one that I will always despise, and it’s peeling and deveining shrimp.

There is nothing enjoyable about the process—it’s tedious, time-consuming, not very appetizing, and over the years I’ve come to realize that the irritation I feel when handling raw shrimp is physical as well as mental (my hands get super-itchy when shelling shrimp without gloves). But when I want shrimp for dinner, like for a recent riff on aglio e olio pasta, I can’t bring myself to purchase already peeled and deveined ones. Shrimp shells are packed with so much flavor, it’d be a shame to miss out on that potential.

So, I begrudgingly set up a shrimp processing station instead, and get to work excising those giant digestive tracts, cursing myself the whole time for not just making shell-on salt and pepper shrimp instead. However, that would involve deep-frying, another cooking project that I don’t love tackling at home. ��Sasha Marx, senior culinary editor

Dirty, Dirty Greens

It’s a running joke in the Serious Eats office that my refrigerator is usually a barren wasteland. I just don’t tend to keep a lot of food around; it inevitably goes bad because I’m so full from snacking all day at work in the test kitchen that I rarely feel like cooking when I get home. But once in a while you’ll find a pie plate in there with my favorite recipe on the site: spanakopita. The one thing I’ve learned from the dozen or so times I’ve made this recipe is that washing and drying leafy greens and herbs SUCKS. It is just the absolute worst, especially when you have a smaller salad spinner. —Vicky Wasik, visual director

Rice, Rice, Baby

I’m well aware that making rice is one of the simpler tasks to take on in the kitchen, and I’m slightly fearful of the backlash I might receive when my colleagues read this. It’s hard for me to pinpoint just what it is about making rice that I don’t like. Maybe it’s the pesky grains that try to escape when you wash them (I’ve only recently invested in a fine-mesh strainer, which has made me hate the process just a little less); or maybe it’s the water-to-rice ratio that, without fail, I always have to look up to make sure I’m getting just right. Whatever it is, I dread it. So whenever I’m cooking and I need to serve a dish with rice, I just nominate whoever is around me to do it instead. —Yasmine Maggio, social media intern

So now you know our dirty secrets. What tasks do you dread these days?

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adorablesnakes · 7 years

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Hey, I was wondering if you could please help me, since I had no luck searching for myself: do you know if it's okay (for the snake!) to pick up a wild snake, as long as you do it gently, handle it properly, and let it go again quickly? Every search I tried only turned up stuff about whether it was safe for the human or HOW to catch snakes. I assume it's probably alright, but wanted to double check in case I'm missing important info. Thanks, and sorry if this is a stupid question!

That can actually be a really complicated question. A lot of hobbyists called “herpers” who look for wild reptiles and amphibians will often pick up the animals they find, usually just for a quick photo. Some of the negatives to picking up a wild snake would be contamination between the snake and human (salmonella, etc.), cross-contamination between snakes (picking up multiple wild snakes without sanitizing between them), risks of bites to the human (I would say picking up venomous snakes is pretty much always a no-no), and possible injury to the snake (mishandling, drpping, etc.) As far as legality, it’s legal in most states to pick up a wild snake as long as it isn’t endangered. Overall for the snake, if it’s a very gentle, proper handling, it should be okay for the snake, but it still comes with the inherent risks listed above. But I would consider why one is handling the snake. Is it just for fun? Is it to move a snake out of harm’s way? Is it for scientific inquiry (seeing what species it is, recording in iNaturalists, a formal scientific study)? A lot of times, just taking a picture of the snake would be sufficient.

I hope that kind of answers your question!

#Anonymous

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captainlenfan · 5 years

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New Post has been published on http://websiteshop.network/episode-438-qa-with-robb-nicki-31-2/

Episode 438 – Q&A with Robb & Nicki #31

http://robbwolf.com/2019/08/02/episode-438-qa-with-robb-nicki-31/

It’s time for Episode 438, Q&A #31!

Submit your own questions for the podcast at: https://robbwolf.com/contact/submit-a-question-for-the-podcast/

If you want to see the video for this podcast, be sure to check out our YouTube channel.

Show Notes:

1. Is Carbonated Water Okay? [1:41]

Brice says:

Just listened to Wired To Eat and loved it. I’m not too far off from this diet, am pretty “fit”, but too frequently make exceptions which I think are totally sabotaging my efforts.

I’m still curious about your thoughts on carbonated water without added colors and flavors – like Topo Chico, Croix, Perrier, etc. I have one of these every couple days.. more as a treat than anything.

2. Have You Seen This Gluten Enzyme Study? [3:40]

Austin says:

http://suppversity.blogspot.com/2015/06/the-gluten-solution-aspergillus-niger.html

This is an enzyme that apparently neutralizes (or has the potential to) the inflammatory effects of gluten. I’d love to hear your thoughts on this. If you’ve talked about it in a podcast already could you point me in the direction of finding it. If you haven’t talked about it, could you include it in an upcoming podcast?

Thanks, Austin

3. Ancestral Consumption of Psychoactives? [7:42]

Charles says:

Hey there Robb!

I’m a “never smoker” as my doctor calls it and intend to stay that way, but this week I’m experimenting with very low dose nicotine patch. Got 21mg clear patches and cut into 8 to 12 pieces, one per day during daylight hours. Intentionally avoiding the nicotine rush I’ve found with gums and lozenges. Jury is still out overall, but so far it seems to help improve ADHD, intermittent fasting, and persistent low mood.

But that got me to thinking: For ancient hunter-gatherers, what would the usual modes of consumption be for such “medicinal” plants? Aside from smoking (“hey let’s light this stuff on fire and breathe deep! great idea! cough cough gag”) which is indeed attested in the historical contact record… My guess is tobacco, coca, and khat in their weaker pre-agricultural breeds would be chewed and spit. Maybe Mary Jane (again, the weaker natural version) would be an herb to go with fatty meats. Yerba mate and ordinary tea we know have been drunk in a hot water infusion. Then there’s coffee and chocolate which are more recent…

Maybe part of our modern problem with drug abuse isn’t the drug itself, but rather how it’s been bred and prepared incorrectly. Much as it is with food. This is all speculation though. Have you given the matter any serious thought?

4. Vegan Vitamin D3? [23:36]

Leonardo says:

Hi Robb,

I just wanted to ask how do they make VEGAN vitamin D3 supplements?

Vitamin D3 as cholecalciferol is an animal product and it is created from cholesterol, isn’t it?

How do lichens or other sources produce it? Is it the same form? Is it bioavailable in the same way?

Thanks for everything you do, I appreciate your work,

Leo

5. Gut Dysbiosis Concerns on Keto? [25:06]

Keenan says:

Dear Robb,

I appreciate very much your non-dogmatic approach when it comes to tackling information regarding VLC and keto dietary approaches (ie who are you, what are your performance needs, are you sick and busted up, a hard charging athlete, etc). That’s why I feel you’re the best person to ask about this, as you aren’t inherently biased.

I have a family history of cancer, depression, mental illnesses, addiction, and adult ADHD. I haven’t been diagnosed with any of these issues, though I definitely deal with unevenness in mood and focus. Besides my interest in preventing any future health issues for which I might be at risk, I’ve found that a very low carb, high fat diet just seems to suit my brain the best. I’m less irritable and anxious, my sex drive is fine, and most importantly for me, my focus and attention is just totally on-point. I’ve tried a multitude of eating styles but VLC is the only one that finds me springing out of bed in the morning with the birds chirping and excitement to get to work each day. I call it “natures adderall” except I don’t have any crazy stim-mania.

The only thing holding me back from maintaining this approach is a nagging worry about the hypothetical implications of long term VLC, as it pertains to GI microbiome diversity, potential dysbiosis risks, mucin production, thyroid problems, etc. I’ve read as much as I can find from the experts I tend to trust in this field (Attia, D’agostino) but I’ve yet to find anything that definitevly quells my worry of causing some sort of damage, from which it might be difficult to come back.

Do you think the long terms risks might be overblown? I do take prescript-assist and raw potato starch as potential mitigators, but I don’t know if VLC is taking a step or two back for my gut bugs, and I’m very concerned about treating them well. I always suspected gut problems being at the root of my late father’s alcoholism and his myriad of inflammatory problems. Some of these worries have prevented me from staying in keto for longer than about a month at a time. Every time I start phasing a larger amount of carbs back in, however, there’s a mild and annoying accompanying brain fog and up/down cycle, seemingly irrelevant of the dietary source.

I understand that these questions get vetted and you’re busy, so no worries if this doesn’t make the cut. I sincerely appreciate everything you and your team have done for the health of my family and myself, as well as the awareness you’re raising regarding even larger political issues we’re facing.

Sincerely,

Keenan LeVick

Where you can find us:

Submit questions for the podcast: https://robbwolf.com/contact/submit-a-question-for-the-podcast/

Transcript:

Download a copy of the transcript here (PDF)

Robb: Howdy, wife.

Nicki: Hello, hubs.

Robb: Seems like I’ve seen you here before.

Nicki: Once or twice.

Robb: Yep. Anything new? Anything exciting? Got anything to share?

Nicki: Just no, moving is a B-I-T-C-H and just getting all of our to-dos done. It’s just a process.

Robb: Indeed it is.

Nicki: Like they say, you chop wood, carry water.

Robb: Yeah.

Nicki: Got to get her done.

Robb: Indeed. I guess with that we’ll get this podcast done.

Nicki: Okay. Let’s see.

Robb: Most awkward start to a podcast ever.

Nicki: Always, always, we’ll win that award. Okay. Our question to kick this week off is from Bryce on the topic of carbonated water. Bryce says, “I just listened to Wired To Eat and loved it. I’m not too far off from this diet. I’m pretty fit, but too frequently I make exceptions which I think are totally sabotaging my efforts. I’m still curious about your thoughts on carbonated water without added colors and flavors like Topo Chico, La Croix …”

Robb: La Crotch.

Nicki: La Crotch, that’s what we call it.

Robb: It’s still good stuff, but …

Nicki: “Perrier, et cetera. I have one of these every couple days, more as a treat than anything. Robb, what do you think about Topo Chico and other non-flavored, carbonated waters?”

Robb: You know, when I contemplate the potentiality bordering on certitude of the implosion of civilization, two things I’m very concerned with. One is how will I get coffee? And two, how will I get bubbly water? So, I mean, as far as derailing something, every once in a while you hear something that’s like, “Oh, I had bubbly water and then I had to eat a whole cheesecake,” and it’s like, “Well, where did the cheesecake come from? You’re not supposed to have that in your house anyway,” so I think bubbling water is great. I’m not sure if Topo Chico has much in the way of minerals but I know the German “Gervolshesteiner” water, whatever, has a lot of magnesium. I think those things are great. It’s a nice way to break things up.

Nicki: It’s great with some lime juice.

Robb: Pretty good with some element in it but you’ve got to be careful because that shit will bubble over.

Nicki: Bubble over like a volcano.

Robb: Yeah. I can’t find anything really to fault with it, so yeah.

Nicki: No, and you don’t have to have it every couple days. You could have it every day.

Robb: We often do.

Nicki: As we often do.

Robb: And we’ve lived to tell the tale, thus far.

Nicki: Yeah, thus far. Thanks Bruce. Let’s see here, our next question is from Austin. “Robb, have you seen the study about a gluten enzyme? This is an enzyme that apparently neutralizes or has the potential to neutralize the inflammatory effects of gluten. I’d love to hear your thoughts on this. If you’ve talked about it in the podcast already, point me in a direction. Otherwise, what are your thoughts?”

Robb: Yeah, it’s interesting stuff. I guess you could say it’s neutralizing it. The aspergillus niger enzyme is a prolyl endopeptidase which has the ability to chop up the gluten protein. Gluten proteins and some similar proteins are very rich in proline and the way the structure is put together, most proteases … most of the enzymes that break down peptides and peptidases, proteases, they have a tough time getting in there and acting on gluten and similar proteins. It’s almost like a prion in a way. It’s just difficult to break down. What appears to be the case is that if you were celiac or someone …

Robb: See, this is where it gets a little bit tricky, if you have non-celiac gluten sensitivity, and so maybe your problem is wheat germ, a glutenin and not gluten. Then this may or may not really help you. It might help … I’m not sure about the efficacy of attacking wheat germ or glutenin versus gluten itself, but if you provide that enzyme and you get a pretty low dose, like what would be consistent with just kind of cross-contamination. You know, like a steak gets grilled on a grill that had some toast on it or something like that, it’s probably okay.

Robb: What it doesn’t allow you to do is as a celiac, go sit down and eat a gluten containing pizza and come away scot-free. So that’s one piece of the story, and it’s really interesting because one could … THere’s this whole story in the kind of gut microbiome and our ability to digest different things that is very dependent on the gut flora. So, there was a fantastic study. It was a clinical intervention in children with celiac disease. They demonstrated that they had villous atrophy. You know, the damage to the intestinal lining, and then they did a fecal transplant on these kids, ostensibly with microbes that have this prolyl endopeptidase that’s in them.

Robb: Never really 100% sure, because you have to actually sequence for the gene and not just the species, and all that type of stuff, but in theory, it had the potential hardware to do this, and I believe seven out of the 10 kids, upon subsequent gluten challenge, showed no villous atrophy after that, and no signs and symptoms of reactivity. So it is really interesting, and one could make the case that a lot of our ability to digest a wide variety of substances probably should be augmented from … excuse me, a healthy gut microbiome, which is ever more challenging.

Robb: With processed foods, we lose gut diversity. With antibiotics, we lose gut diversity, and it’s unclear how exactly you get those back. It may be that all of us are going to need to take a poop capsule that’s harvested from the one remaining person that’s healthy on the planet, and we need to do that once every six months or once a year or something like that, but, I mean, these gluten degrading enzymes have some efficacy. You can’t be a knucklehead in using them, and then there are some other approaches, like the fecal transplant, that show some really remarkable promise for people.

Nicki: Okay. Let’s see, our next question is from Charles on ancestral modes of consumption for psychoactives.

Robb: That’s a mouthful.

Nicki: “Hey Robb, I’m a never smoker, as my doctor calls it, and intend to stay that way, but this week I’m experimenting with a very low dose nicotine patch. Got 21 milligram clear patches and cut into eight to 12 pieces, one per day during daylight hours, intentionally avoiding the nicotine rush I found with gums and lozenges. Jury is still out overall, but so far it seems to help improve ADHD, intermittent fasting and persistent low mood.

Nicki: “But that got me thinking. For ancient hunter-gatherers, what would the usual modes of consumption be for such medicinal plants? Aside from smoking, ‘Hey, let’s light this stuff on fire and breathe deep.’ ‘Great idea, cough, cough, gag,’ which is indeed attested in the historical contact record. My guess is tobacco, coca and …” is that cat?

Robb: Mm-hmm (affirmative).

Nicki: “In their weaker, pre-agricultural breeds, would be chewed and spit. Maybe Mary Jane? Again, the weaker, natural version, would be an herb to go with fatty meats. Yerba mate and ordinary tea, we know, have been drunk in a hot water infusion. Then there’s coffee and chocolate, which are more recent. Maybe part of our modern problem with drug abuse isn’t the drug itself, but rather how it’s been bred and prepared incorrectly, much as it is with food. This is all speculation though. Have you given the matter any serious thought?”

Robb: Yeah, I’ve noodled on this a bit. I wouldn’t consider myself an ethnobotanist by any means, but have tinkered with psychoactive substances throughout my career and have found nicotine to be really beneficial for focus. It helps with some GI related issues. On this addiction story, I really should dig this up. Again, I forget where the study was performed, but it looked at addiction rates in … or addiction propensity for … This was not food. They were looking more at nicotine and cocaine and stuff like that, in indigenous peoples, and they also did some interesting experiments in animal models. What they found is that in the animal models, if the animals had a very enriched, engaged environment, as close as they could get to a legit free living, natural world, the tendency to want to go take a sip out of the cocaine laced water was kind of trivial.

Robb: The mice would check it out once in a while but it really wasn’t a big deal, whereas when the mice were bored and in a non-stimulating, enriched environment, they couldn’t get enough of this stuff. And so I think a lot of the tendency towards addiction of all kinds, whether it’s video games or food, although food acts in kind of a different way because there’s kind of an underlying survival mechanism there. You know, optimum foraging strategy plus palate fatigue, kind of overlapping, and then the fact that people really do engineer food to be more-

Nicki: Overeat.

Robb: Yeah, propensity to overeat, there’s maybe a little bit of a different story there, but by and large … And this is kind of a weird thing, because you can wax nostalgic about our hunter-gatherer past and you forget disease, infections, murder, tribal warfare. You know, infant mortality. There’s some super gnarly stuff, but also-

Nicki: Poisonous bugs.

Robb: Poisonous bugs, but there’s also studies within the Kung San, within the Hadza. These people are generally … they appear to be very happy and content. I remember there was a Huffington Post piece talking about a guy going to spend some time with the Hadza, and there was like an 11-year-old boy that was sent from the tribe to go meet this guy. When the guy met the boy, he said, “Hey, how long have you been waiting for me?” And he said, “Not long.” He was like, “Okay,” and then as they talked more, he said, “Well, how long were you there?” He’s like, “About four days.” The guy was like, “Well, that seems like a long time.” He’s like, “No, not particularly long. We didn’t know exactly when you would be here.”

Robb: For a modern person waiting four days, they would lose their fucking mind. I probably would, whereas … and again, you don’t want to overly romanticize this stuff, but there’s something that’s just different about being comfortable in your environment that … “I’m waiting for this guy and I’ve been here four days.” I don’t know how long it would have been considered long. Like a week, a month?

Nicki: Three weeks, yeah.

Robb: Yeah, I don’t know, but the kid was basically just kind of hanging out there, and that just speaks to a very different kind of mental state and processing and all that. There’s all this literature that suggests just being out in nature is very restorative to people. When I did the I, Caveman show, it was very difficult on a lot of levels, but one of the coolest things about it was that there was no multitasking. When you needed to do something, you did that one thing, because you couldn’t multi-task in this scenario. Like if you screwed something up, then it might take you twice as long, and I really went into that thing with a … which a lot of my castmates did not, but I really went into that with the mindset of, “What if this really was the way that I had to live the rest of my life? How do you play this game then?” It made you think about injury and-

Nicki: Feeding your family.

Robb: Feeding your family and stuff like that, and so you really had to focus, so I think so much of this kind of addiction story is really kind of a malaise with modern living. It’s interesting because specialization has allowed us to … Matt Ridley, The Rational Optimist book is amazing. It talks about how specialization has arguably allowed us to improve our standard of living and, in theory, work less hard even though we seem to be working ever harder and longer hours and all this stuff in the quest for the accumulation of stuff, and you’ve just been reading Mark Manson’s book …

Nicki: Everything Is …

Robb: Thought.

Nicki: Thought. It was great.

Robb: He touches on a lot of this stuff. Do you have any thoughts around this?

Nicki: I mean, just to tie into what you’re saying, he just talks about … He actually does a really interesting job of explaining child versus adolescent versus adult psychology, and the desire as a child to only seek out pleasure and avoid pain … Well, actually, all people do this, but as you age and you go through adolescence, you learned kind of how to bargain and negotiate around things, but then the adult does things just because it’s right to do. He also makes the point that one of our big problems in society is that very few people are reaching-

Robb: Adult.

Nicki: Adulthood, regardless of your chronological age. This kind of psychological distinction, not many people are actually reaching that.

Robb: And there’s a-

Nicki: But we’re consumed with distracting ourselves, and marketing and all of this stuff, it’s all about distractions and an addiction to something is also … It’s sort of keeping you-

Robb: To tie into this, Jocko Willink talks about discipline is freedom, and to some degree, this thing of doing something because it’s the right thing, not because you’re acting like a child or an adolescent, there’s a certain freedom in that because the tyranny of options kind of disappears. It’s like if you’re going to get up and you’re going to work out and you’re going to do that by hell or high water, then there’s … just the tyranny of options kind of disappears. You don’t have to spin out about, “Oh, do I do this? Do I do that?” You just do it.

Robb: And not to get too far field, but Nicki and I were talking about the Mark Manson book and I mentioned that this … Hopefully I can actually tie this back in and make sense of it and not sound like we’re on an acid trip right now, but one of the main distinctions between modern dogs and wolves is that modern dogs stop their cognitive development in an adolescent stage and that’s what makes them docile and subservient more easily than humans, and this is why wolves make very dodgy pets, because they grow into adults and they’ve got their own kind of agency in a way that dogs don’t have that, and so this is a whole interesting thing, too, that I think lacking the sense of agency and the sense of purpose in life can be very challenging. The monotony of life, of benefiting from specialization but at the same time just like, “What, I’m going to do this thing for another 30 years?”

Robb: Like, I really enjoy doing all this health related stuff, but some days I’m kind of like, “Do I really want to keep doing this? Do I want to deal with knuckleheads on the internet just nitpicking every little detail but then contributing nothing to the process?” And there’s a whole kind of internal thing that I need to do with that to keep motoring along with it, but it’s interesting, and again, we maybe got a little bit far field on this, but my sense in digging into this stuff is that the addictive qualities of so many substances seems to be more an outgrowth of a life that’s just not very fulfilling. Although I might put alcohol in a different category.

Robb: Where alcohol has gone, it tends to really screw up societies, but it’s an agricultural product, and so it’s interesting. I don’t know about how marijuana and all this other stuff kind of fits into that, but it is interesting that addiction tends to be lower in both animals and humans that have an enriched, engaged environment and some of enrichment and engagement is actually this process of becoming an adult with a sense of agency and purpose and to some degree, some discipline, and some something that matters to you. For some people it’s kind of religious purpose, for other people it’s different things, but I think that all of those tend to fill kind of a psychic void that we’re otherwise trying to pile in with buying stuff that we don’t really need or different substances that kind of take us out of the moment, stuff like that. But, good question, and really interesting stuff.

Nicki: Well, and Mark makes the point, too, that there’s just pain that’s inevitable as part of life, but one of the things that we as humans have the ability to do is choose your pain. It’s not like in hunter-gatherer days or when there was a big plague or famine. Life sucked. There was a lot of shit that happened that you really couldn’t choose otherwise, whereas now if you have a crappy job, you can say, “I’ve had enough of this job,” and you can usually get another one or change your circumstance in some way. You can choose to go the gym and have some period of pain while you’re working out, or you can choose to sit on the couch and binge on Netflix and have the pain of your body deteriorating under you. So, there’s choices. Pain is a part of life but you can choose …

Robb: Other options. Again, I don’t know-

Nicki: This is super off topic.

Robb: Maybe a little off topic, but it’s actually kind of interesting to me because it’s not protein, carbs, fat, so we’ll talk a little bit more about it. You turned me on to Emily Fletcher’s Stress Less, Achieve More, the meditation book. Just life changing thing, we’ve talked about it multiple times on the podcast. I keep bringing it up because it’s changed my life, and I am very grateful and want other people to get in and maybe give it a shot and see what it can do for them, but a fascinating outgrowth of doing this daily meditation practice, which I’ve tried a zillion different things. None of it stuck. I don’t know if it was the right place, the right time or just Emily laid this stuff out in a way that was appealing to me, but the long and short of it, this is just kind of an interesting aside, but I’ve found just the interaction upon social media to be almost repugnant at this point, now that I’m doing this-

Nicki: Meditation?

Robb: Meditation stuff. I love interacting with people, but I find that I would much prefer being in … like I’d go over to the keto gains Facebook private group or I’m on the Henry Akins Facebook private group, just where before I would just kind of crack out and scroll through the feed. “Oh, there’s a hot chick. Oh, there’s somebody working out.” I can’t stand that now.

Nicki: You avoid it.

Robb: I just avoid it, which is kind of cool. It’s actually freed up some time, and I don’t even think I was that bad relative on the spectrum, but I was devoting some time to that. Now it’s not just I don’t devote time to that, it is like a rash that I get, even contemplating doing that. So that’s a whole interesting thing, and it’s like have I changed/ Have I enriched my life because the meditation makes me appreciate the moment more so that not only I don’t want that other stuff, but that distraction-

Nicki: Well, the scrolling is also an addiction.

Robb: It is an addiction, and I just notice it in a way now where I’m like, “I don’t like this at all. I don’t want it in my experience at all,” and it’s a very intriguing thing because a big chunk of the reach that we will have with this very podcast is going to go out via social media channels like Instagram, which are predicated on this whole thing, so it’s an interesting experience for me and I’m, again, trying to figure out how I navigate that so that I can continue to provide value to people, but do it in a way that doesn’t make me just disgusted with my life. I sit there and I think, “Well, gosh, I haven’t done a shirtless selfie in a while, so I guess I should do that, because you get a ton of fanfare and more people follow you and ostensibly you’ll be able to sell more shit to them and everything.”

Robb: Then I’m just kind of like, “Fuck that, I’m not doing that. I’m going to have a conversation with my wife about some questions that people cared enough to write them and send them to us and hopefully get some value add from it.” So it’s interesting, but that is kind of … I think was arguably an addictive feature of my life, where I would check … You know, you get up in the morning, it’s like, “Well, I’ve got to go do my business.” Grab your phone so you can occupy that time while scrolling Facebook or Instagram, and it’s like, I just can’t even contemplate doing that now, you know? So it’s-

Nicki: Another perk to meditating.

Robb: Yeah, yeah. Anything else we can beat that one to death with?

Nicki: I don’t know. Charles, thanks for the question.

Robb: Yeah, Charles is like, “Oh my God, that’s the last question I ever ask.”

Nicki: I don’t know that we answered it.

Robb: Yeah.

Nicki: Okay. Let’s see, our next question is from Leo on vegan vitamin D3. “Hi Robb. I just wanted to ask, how do they make vegan vitamin D3 supplements?” Vitamin D3 is a cholecalciferol … as cholecalciferol is an animal product and it is created from cholesterol, isn’t it? How do lichens or other sources produce it? Is it the same form? Is it bioavailable in the same way?

Robb: Oh man, I should’ve done a little bit more digging on this, but you can … So for mushrooms, particularly mushrooms that get exposed to UV light, will produce D2, I believe, which doesn’t work as well as D3 but can be inter-converted to a degree, and some of these other supplements, they may just take the vegan source, like D2, and then tweak them to be D3, but it’s interesting. You know, like DHA, even though we usually associate that with an animal based form, ultimately its main origin is from algae, and so certain types of algae are quite rich in DHA, so there are some of these things that, again, we usually ascribe to just being kind of an animal source that can be plant sourced.

Nicki: Okay. That was a short one to make up for the long, rambling response to Charles. Let’s see. Okay, our final question this week is from Keenan. Gut dysbiosis concerns on keto. “Dear Robb, I appreciate very much your non-dogmatic approach when it comes to tackling information regarding very low carb and keto dietary approaches, i.e. who are you? What are your performance needs? Are you sick and busted up? A hard charging athlete? Et cetera. That’s why I feel you’re the best person to ask about this, as you aren’t inherently biased.” That’s a very nice compliment.

Robb: Very nice compliment.

Nicki: “I have a family history of cancer, depression, mental illnesses, addiction and adult ADHD. I haven’t been diagnosed with any of these issues, though I definitely deal with unevenness in mood and focus. Besides my interest in preventing any future health issues for which I might be at risk, I’ve found that a very low carb, high fat diet just seems to suit my brain the best. I’m less irritable and anxious, my sex drive is fine, and most importantly for me, my focus and attention is just totally on point.

Nicki: “I’ve tried a multitude of eating styles, but very low carb is the only one that finds me springing out of bed in the morning with the birds chirping and excitement to get to work each day. I call it nature’s Adderall, except I don’t have any crazy stim-mania. The only thing holding me back from maintaining this approach is a nagging worry about the hypothetical implications of long term, very low carb as it pertains to GI microbiome diversity, potential dysbiosis risks, mucin production, thyroid problems, et cetera.

Nicki: I’ve read as much as I can find from the experts I tend to trust in this field like Attia and D’Agostino but I’ve yet to find anything that definitively quells my worry of causing some sort of damage from which it might be difficult to come back. Do you think the long term risks might be overblown? I do take Prescript-Assist and raw potato starches, potential mitigators, but I don’t know if very low carb is taking a step or two back from my gut bugs, and I’m very concerned about treating them well.

Nicki: “I always suspected gut problems being at the root of my late father’s alcoholism and his myriad of inflammatory problems. Some of these worries have prevented me from staying in keto for longer than about a month at a time. Every time I start phasing a larger amount of carbs back in, however, there’s a mild and annoying accompanying brain fog and up/down cycle seemingly irrelevant of the dietary source.

Nicki: “I understand that these questions get vetted and you’re busy, so no worries if this one doesn’t make the cut. I sincerely appreciate everything you and your team have done for my health and the health of my family, as well as the awareness you’re raising regarding even larger political issues we’re facing. Sincerely, Keenan.”

Robb: Awesome. Awesome. It’s nice to know that what we’re doing matters, even if it’s one person. Man, so I guess first out of the gate, even after all that praise, I don’t think I’m going to have a definitive answer to this, and so it’s a complex topic and I have to say it’s been an interesting ride for me because even though I have been primarily known as the paleo guy, I was the paleo guy that always leaned much towards the low carb side of things, and man, I tried and tried and tried to get the kind of Boyd Eaton, Loren Cordain ratios of paleo to work and it just really didn’t work for me. I didn’t feel good, I had gut issues, brain fog seemed to be up and down.

Robb: I tried every iteration of the stuff, and then smart people like Paul Jaminet raised these questions about ketosis being problematic long term. Like the loss of the mucin layer in the gut because of lack of dietary carbohydrate and the gut bacteria would say, “Well, if you’re not going to feed me, I’m going to eat the gut lining,” and then you lose this kind of … effectively like a mucus layer that is the real barrier between your body and the feces that is moving through it. There’s a mucus kind of layer there, and so I tried resistant starches and safe starches, and man, I really gave it the old college go and I just felt terrible on it.

Robb: I tried everything. I did the potato starch and I feel okay for a couple days and then it just absolutely crushed me, and I think we’ve talked about a couple of times the Sonenberg lab, and they have some concerns around mono-cropping your gut microbiome around one type of fermentable carbohydrate. So if you were to supplement with something, Dr. Perlmutter has a product through Garden of Life?

Nicki: Garden of Life.

Robb: That is a super diverse fiber blend. It has citrus peel and acacia root and all this stuff. If I were going to do something, I would probably do something like that, that has kind of a broader spectrum kind of deal, but there have only been-

Nicki: I think you said before, too, swapping it out. Like doing some of the-

Robb: Yeah, rotating.

Nicki: Yeah, rotating it, so you’re not doing the same-

Robb: Same thing all the time. Yeah, I think that makes some sense, and again, I would just kind of pressure test it for do you look, feel, perform better and all that type of stuff. Particularly when you have this baseline of feeling really, really good when you’re on very low carb and then feeling significantly not good when you’re not. It is a really interesting question, though, you know. Is there some … something that we’re giving up down the road for some gain that we have now? And I just don’t know that anybody can answer that. There are some preliminary studies that suggest that very low carb diets, although they change the gut microbiota, they don’t necessarily change them in a completely dysfunctional way.

Robb: There’s some pluses and minuses but some of the way that the gut changes would generally be associated with beneficial flora, but even some of the ones that are considered to be not as beneficial, the researchers acknowledge that within the context of a low carb diet, it may not matter. Things may change in that scenario, and again, for most people, we see improvements in blood lipids and blood glucose control. Not everybody across the board, but by and large we tend to see that, and something that’s frequently forgotten in this story is that if you construct a low carb diet properly, things like artichokes and avocados and asparagus and stuff like that, you can get a remarkable amount of fermentable fiber and very low glycemic load.

Robb: So I’ve kind of had this notion that … try to eat your way out of ketosis using very low glycemic, low carbohydrates which means that you’re just going to be eating a ton of [inaudible 00:30:59], but Keenan, I appreciate the kind words and the faith that you have in us on this, but at the end of the day, I don’t think that anybody has been able to put a definitive pin on this, because I think to some degree it depends on the person, depends on the circumstance. I tell you, it’s really fascinating, some of the research around, say like the carnivore diet, that is interesting, and ketosis in general …

Robb: So, one of the big benefits that are sold around fermentable carbohydrate is that we release butyrate and propionate and malonate and these short chain saturated fats, which is super cool. They appear to have these great signaling properties and whatnot, and they’re ostensibly feeding some of the gut microbiota and also the cells lining the epithelial cells and what have you, but what’s interesting is in the state of ketosis, betahydroxybutirate, which is just a slightly modified version of butyrate, it translocates into the gut and it feeds the gut microbiota in the epithelial cells, so that’s a whole interesting thing that nobody was really considering, nobody was talking about. So maybe the endogenous state of ketosis is feeding the gut in a different way.

Robb: Then the real mindblower flew by me not that long ago. A whole bunch of the amino acids can be fermented or converted into the short chain saturated fats and are and tend to be preferentially driven that direction in a low carb environment. So, the more we scratch around this stuff … Man, there was a paper that I was reading just a few days ago and it made this case that the most important thing that you need to do, like where mistakes occur in science is on the first page, in the first paragraph, in the assumptions.

Robb: If the assumptions are wrong, then the whole thing goes completely sideways, and this is where I think this evolutionary health, ancestral health, paleo diet model is incredibly powerful as a hypothesis generating tank, but then we need to go out and then tinker and fiddle and see what the results are and whatnot, and most of the big gas, most of the big mistakes that have kind of occurred there, were an outgrowth of wrong assumptions, and it’s not because people are bad but because you had an idea and you pressure test it and it just doesn’t stand up to scrutiny. Your hypothesis ends up being false or there’s some other nuance to it or something like that.

Robb: One thing that comes to mind is Stefan Lindeberg idea around dietary lectins and their potentially causal role in metabolic syndrome. He has the whole Kitava study that he talks about this, and it’s really beautifully done, because he starts with kind of a anthropological observation. People in the West have rates of diseases that are different than this kind of aboriginal culture. Then he does an epidemiological study. Then he does a study in animals, so he’s got an animal model, and then he does a study in humans. The thing is very consistent and it really makes a case that these dietary lectins could be the underlying problem.

Robb: But then a paper came out that suggested that a cellular carbohydrate, refined carbohydrate, is actually the driver for all of this modern Western metabolic syndrome type stuff, and that fits all this story too. There was a great question asked around this, but it was asked in a way that wasn’t specific enough to delineate whether lectins are the cause or whether acellular carbohydrate was the cause, or it may be a combination of both, or in some people it may be lectins and in another people it may be a dense … a cellular carbohydrate.

Robb: So, where we start with assumptions is a really important piece to this whole story, and again, I kind of side with some folks like Dr. Shawn Baker. We can get so out in the weeds with mechanisms and mTOR and all this stuff, and I think it just ends up being kind of bull shit at some point. We know for a fact that if we just don’t overeat, if we exercise, if we sleep well, if we’re generally feeling good, that good things are going to happen, and it’s difficult to do anything else that’s going to be any better for us, you know? And so that’s kind of where … and maybe I’m saying all this stuff to make myself feel better, because I’m in a very similar situation. I tend to feel my best when I’m at that kind of Perry ketogenic level and I’ve tinkered with that and found that I feel even better when my protein intake is higher.

Robb: I’ve even kind of foregone a lot of the vegetable intake that I used to do because I noticed that my digestion was even better with certain types and the removal of others and making sure it’s definitely cooked. So really focusing on that clinical outcome of do I look, feel and perform better, has been my primary driver.

Nicki: Okay. Awesome. I think that was our final question this week.

Robb: Sweet. Anything else we need to tell people about?

Nicki: I don’t think so. I hope everybody’s having an awesome summer.

Robb: Indeed, indeed. Stay hydrated with drink elements and-

Nicki: Send us your questions at RobbWolf.com On the contact page.

Robb: And still, I think, at least for a while most of my activity on social media is going to be over at Instagram. Might have some interesting developments around that topic here in the not too distant future, so, yep.

Nicki: All right guys.

Robb: Take care.

Nicki: Thank you.

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tisfan · 7 years

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In Which I talk about Allergies

It’s a metaphor, but also the truth

Okay, I’m going to lay out some stuff for you... about Dead Dove fic and monitoring your own environment. And I’m going to couch it in terms of People could DIE. Everything I’m about to say is true.

The joke around my house is “welcome to the H*** Household of Deadly Food Allergies.” It’s both a joke and it’s fucking not a joke.

Because in my house, we are: allergic to pineapple, shellfish, iodine, peanuts, treenuts, ibuprophin and possibly kiwi (we had a reaction to that once and noone likes kiwi in my house enough to risk it a second time)

These allergic reactions range from vomiting and hives all the way up to closed throats and high fevers.

These allergies could kill us (with or without medical treatment. We could die before being treated.)

Every single one of us has some sort of life threatening allergy. (When people ask me why I only have one kid, my answer is “do you think I fucking want to add Soy or Gluten to this goddamn list??”)

Every single one of us also has a lesser allergy that will make us damned uncomfortable, but probably won’t kill us. For instance, my face will swell up like a bitch if I have ibuprofen, to the point where I can’t see because my eyelids are swollen shut. I have to get a steroid injection to calm it down, and it’s still like 2-3 days before I look normal again.

Our house is a safe space.

You don’t FUCKING COME IN HERE with peanuts, treenuts, pineapple or shellfish (or in the epic fucking case of my idiot brother, kung pao shrimp. I made him take that shit to the dumpster uneaten and I do not give a royal fuck how much it cost him.)

Other Places, particularly public

The school has peanut-free classrooms, as well as some others. Snacks brought into the school should be checked for contaminants. My child has no choice about going to school. Your kid’s peanut cupcakes for their birthday party are a choice.

Airplanes: No Nuts would be nice, even if you’re not sitting near me. The air is circulated in the cabins. That can kill someone sitting in an entirely different section of the plane.

Food labels: I read them OBSESSIVELY. I know our allergies. I know all the secret little things that our allergies can hide under. I will get very sick taking Tums, for instance, because “assorted fruit flavors” and “natural fruit flavors” can sometimes contain pineapple juice. (it’s a crapshoot, sometimes it’s grape or pear or apple or whatever is cheaper, and they don’t want to tell me, so I just don’t risk it.)

Private Spaces

If your house is NOT a safe space (my friend uses a walnut shell cat litter) then I appreciate KNOWING in advance so I can make informed decisions about my child’s LIFE. If I decide, based on your information, that we cannot safely come over, this is not your fault, and I don’t mind. I’m happy to spend time with you elsewhere, and it’s not personal. That’s just not a safe place for me.

I also appreciate it, if we’re going out to dinner, that you not order pineapple or peanut things and sit near me. Certainly if you’re going to eat those things and I’m around you, do NOT touch me. (Be considerate, too, of the fact that shellfish still in its peel will splatter!! This is called Cross-contamination and can still KILL US.) If this makes eating together an unpleasant situation for you, I understand that. You don’t like anything but peanut butter and shellfish sandwiches with pineapple upside down cake. Great! I think you’re a wonderful person and I’m never ever having dinner with you!

Respecting other people’s choices

Because I have food allergies, I try like hell to accommodate everyone. If you’re coming over to my house for a meal, I will ask you a week in advance “do you have food allergies or preferences” and then I will make sure there are options for you. Gluten-free? I can do that! Vegetarian! Got you covered, babe! Onions/tomatoes/garlic/beans/and like 15 different spices? (yes, i have a friend whose husband has a TON of food allergies) great, can you give me a recipe that I can make for you that you know is safe? And do I need to get a new cutting board, or is it okay that my board’s had onions on it, but it’s been through the dishwasher??

Understanding that being in public is an inherent risk

My daughter rides the bus. She also participates in the robotics club and apparently their end of year party had a significant amount of what she calls “death food” like peanut butter cookies. Because it’s just not important to other parents to care, or her teachers to remember to mention it.

I go to the park. (if anyone’s really interested, I’ll tell you the story about the frog) I also go shopping and you have no freaking clue how much pineapple juice is in your goddamn hand cream. Holy shit people!

My husband goes to dinner with his co-workers at business meetings and they all decide to go to a seafood place.

We accept that there are risks to being in public. We can’t control that environment at all. We do our best to mitigate them, but we’ve all had reactions from cross-contamination. We have epi pens and 911 on speed dial.

I eat food in restaurants, accepting that cross contamination can happen (note: Cherry naan is bad for me. I have no idea why, but it is). I poke at most food carefully. I ask if I don’t know. I don’t drink ANYTHING without knowing what it is (apple cider sometimes has pineapple juice in it? WTF??? WHY???).

My daughter NEVER puts anything in her mouth without getting reassurances.

(my husband has an utter loathing for my step-mom who categorically refuses NOT to eat shrimp or crab meat around him and has on more than one occasion tried to hand him a shrimp cocktail.)

But, in the end, they’re our allergies and we’re the ones responsible for our own lives. Are you culpable if you’re told and you ignore us? think that we’re lying for attention? that no one when you were growing up had allergies, and there are just helicopter parents who want to feel special? or you simply can’t remember because it doesn’t affect you? Or you just really like peanut butter and why am I food shaming you?

So, there’s my rant about safe spaces. And remember that in the end, I am responsible for my own safety. And if I chose not to trust you again after you put pineapple in a fucking chicken salad?? WHY? WHY would you do that? I mean, I don’t understand that, at all.

#safe spaces #trigger words #food allergies #metaphors that are not metaphors #tisfan is a masochist

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thecoroutfitters · 7 years

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Great lessons of survival come along with extreme and life changing experiences.

What would a 14 months drift on the ocean mean in terms of survival? Salvador Alvarenga knows it, for sure!

Alvarenga survived 438 days adrift in the Pacific Ocean, drifting 7000 miles from just off Mexico, to the Marshall Islands. His open 24′ fiberglass boat was disabled in a storm and nearly all his gear was swept overboard, disabled or had to be cut loose to keep the boat from sinking.

His story is way beyond ordinary, and now he’s sharing it in this exclusive interview for Survivopedia readers.

When I heard that he was going to be in Salt Lake City for PrepperCon 2017, where I hosted two Q&A sessions on EMP survival, I wanted to meet him and hear his story firsthand.

The Survivor and His Unbelievable Story

At first glance, I must admit that I was somewhat skeptical. In my mind, this feat pushed the boundaries of what I thought was possible. Either way, I wanted to know. As I researched, read, interviewed and analyzed his ordeal at sea, I grew increasingly convinced that his story true. As you can plainly see in the video interview below, it is difficult for him to talk about the experience to this day.

After the interview, I handed him a copy of the English Language version of the book Jonathan Franklin wrote about his experience. He looked at the book and flipped through the photographs, pointing and commenting as if he was seeing an old family album he had not looked at in a long time.

It was clear how deeply traumatizing the ordeal was for him and that he still compartmentalizes many aspects of the experience. This is very understandable given what he went through. That’s why I admire Salvador for being willing to revisit those obviously painful memories in order to help others.

3 Second SEAL Test Will Tell You If You’ll Survive A SHTF Situation

7 Lessons Learned in 483 Days on the Sea

Salvador had some advantages going into his experience. He was a sharking boat captain with 12 years of experience in the open ocean. He was an outdoorsman who fished, hunted, camped and survived his way cross country to Mexico from El Salvador as an illegal immigrant.

His build was ideal, being compact and powerful, winning weight lifting competitions against the other hard working, hard fighting and hard partying fisherman of Costa Azul, which helped retard hypothermia.

So he was no stranger to adversity and problem solving. The man had an iron stomach and a lifetime of conditioning his immune system. He ate raw meats of all kinds, drank raw turtle blood and considered their meat and eggs to be delicacies. He hailed form a culture that considers turtle eggs to be something along the lines of naturopathic Viagra.

Here are the lessons to be learned from his story.

1. “90% of Survival Happens From the Neck Up”

I first heard it put in precisely this way by Adam Kay, the winner of Season 1 of Alone, but the primary lesson taught by Salvador Alvarenga’s experience is the importance of the mental aspects of survival.

Psychology, mental toughness, bravery, adaptability, knowledge and problem solving ability made all the difference in this case. Alvarenga started out the ordeal with a crewman named Cordoba who lacked Salvador’s fundamental optimism.

Religious faith works both ways. In this case, Salvador’s companion was convinced by the vision that a sister from his religious congregation had while fasting. She told him that she foresaw that he would die at sea. His belief that he would die eventually consumed him and became a self-fulfilling prophecy.

After finding a partially digested venomous sea snake in the stomach of a sea bird he had eaten, he became physically ill and stopped eating birds which, since they lacked the gear to fish, where their primary food source. Cordoba eventually starved to death because he refused to eat, which has happened in other cases of survival at sea where survivors were unable to properly cook foods.

2. Catching and Eating Sea Birds Helps

Salvador eventually constructed a roost for sea birds to land on, under which he would lay motionless until birds got comfortable and started preening or dosed off. He would then grab them by the neck and break on of their wings to prevent their escape, eventually keeping a flock of up to thirty of them in the hull like a brood of anorexic broilers and “meat on the hoof.”

He sun-dried meat from the birds on the outboard motor cover, using it as an improvised solar oven of sorts.

3. Turtles, Sea Birds & Raw Fish Eyes Contain Vitamin C

Vitamin C is present in small amounts in raw fish flesh, but occurs in greater amounts in fish eyes. Unlike us mammals, both birds and turtles produce their own Vitamin C, in which their livers are particularly rich.

Salvador ate enough sea turtle liver, bird liver and fish eyes to intake enough Vitamin C to stave off scurvy.

4. Use Floating Trash to Your Advantage

Salvador put floating trash found in or near shipping lanes to good use, occasionally even finding odd scraps of food or a few drops of soda. His haul included 73 half liter bottles which he used to store rainwater and a large piece of Styrofoam which he said helped attract birds.

5. Adaptability Means Disobeying Conventional Training

Had many famous survival instructors swapped places with Salvador, they very likely would not have survived. Part of the problem is theory or book knowledge vs real world knowledge, and part is that is that it is becoming impossible to practice or teach survival in the preservationist, “leave no trace,” overly litigious, fragilista-engineered world we live in.

While certain correct principles of survival apply to all environments and ecosystems, there are far too many ecosystems in this world to write one book that will teach you everything you need to know to survive in all of them, so it is imperative to learn from the locals.

Survival is an inherently dangerous activity and instructors are often compelled to err on the side of safety, which, taken to the extreme, prevents students from learning that which they need to know most of all.

Eating Trigger Fish

How many of you have an SAS Survival Guide in your pack? I have at least a couple of Lofty’s books.

They are a great resource from a world-renowned instructor, but regarding triggerfish, the book advises readers, “Many kinds are poisonous to eat. Avoid them all.” yet virtually every story of long term survival adrift in a boat or life-raft I have researched, whether it took place in the Atlantic or the Pacific, nearly all the survivors ate triggerfish because it is one of the first species begin nibbling at boats adrift, it is noisy when they do, and you may go long periods without access to other species.

While it is true that the flesh of any species of triggerfish could be contaminated with toxins which cause ciguatera, the risk with certain species of triggerfish is lower than others.

Do not get me wrong, ciguatera can be very serious and potentially fatal, especially in a survival situation, but ciguatera occurs in over 400 species of reef fish and the only way to completely avoid is to not eat any reef fish, restricting your diet to deep water species.

Had Salvador had some fishing gear, it would have been advisable to use the triggerfish as bait and chum and fish for deep water species, but he had no such option.

If you are eating fish in restaurants or fishing for recreation it makes sense to exercise a great deal of caution as you choose your meals. Lost at sea, your dining options are likely going to be considerably more restricted.

Avoid species prone to ciguatera like the titan triggerfish, barracuda and red snapper, but gray triggerfish is common table fare in restaurants in many tropical regions. Try to take them away from reef in deep water if possible.

If my choice was between starving to death and running a small risk of ciguatera, I would definitely eat gray triggerfish. Salvador ate more colorful varieties as well and in his situation, I would have done the same. If you ever find yourself there, that is a decision you will have to make.

When you are down to eating powdered fish bones mixed with water, your own hair and fingernails and even wood from the boat, they might start looking pretty tasty.

Eating Shark and Fish Liver

The US Military Multi-service Survival, Evasion & Recovery Field Manual, and therefore survival manuals and courses virtually without end that regurgitate the reference, say not to eat fish liver, period. Some species of fish liver is edible, however, but some is not. Some survivors begin craving liver, eyes and other parts of fish that contain nutrients or vitamins they are lacking.

Fish liver can carry parasites, but all fish body parts can transmit some species of parasites if eaten raw. Avoid eating the stomach of fish large enough to gut, especially raw, as it contains more parasites than any other part of the fish, but it makes great bait to catch other fish.

With reef species, ciguatera can build up in greater concentrations in the liver, so perhaps that is why the field manual blackballs it. Salvador used and even preserved shark liver by drying it for use as a laxative, which was very important due to his high-protein diet full of bird and fish bones. Ouch!

Eating “Raw” Birds and Sea Turtles

Lofty agrees that sea turtles are good eating, which is true, except for the critically endangered hawk’s bill sea turtle which also tends to be contaminated with ciguatera. The hawk’s bill sea turtle can be identified by yellow polka dots on the head and front flippers and can grow to very large size.

Eating raw bird meat can lead to bacterial infections or parasites. I got salmonella once from eating bird meat and it most certainly would have been fatal in a survival situation, but eating the flesh fresh, cutting it into very thin strips and sun drying it as Salvador did, greatly reduces numbers of pathogens.

If you can construct a makeshift solar oven, that would improve your chances. Salvador dried it on the outboard motor housing, but that was the closest thing he had. Keep in mind, though, that Salvador had eaten raw meat all his life, so that would have developed his immune system far beyond that of a typical North American or European.

Drinking Urine

Amongst survival instructors, this is almost as divisive a topic as 1911 vs Glock amongst the tactical pistol crowd. Instructors I respect have weighed in on both sides of the issue.

David Holladay, Cody Lundin, Matt Graham and the guys from Boulder Outdoor Survival School, say not to drink it, while Mykel Hawke, Joe Teti (never thought I would write that those two agree about something) and some of the military crowd saying it’s a go … no pun intended. In Salvador’s case, Cordoba said it would help and they drank it. The question is whether it helped keep him alive or if he survived in spite of drinking it.

While healthy urine is not toxic, it is does contain compounds your body is trying to eliminate and by the time you are in a situation where you are considering drinking your urine, it contains less water and higher concentrations of urea, salts and other waste products. If you store it, bacteria will grow in it and it will start to stink, so I would not save it for later. If you had the gear to distill it, you could distill seawater.

While it used to be taught that urine is microbiologically sterile until it reached the urethra, it is now known that that is not true. It is interesting that military guys would argue for it, because the US Army Survival Field Manual advises against it on the basis that it contains high concentrations of salts which will contribute to further dehydration, but I believe Mykel has a B.S. in biology, so perhaps he based his decision on that.

If you were urinating clear and copious, it would probably do a lot less harm to you, but that would mean you are not even thirsty yet. Did it help him? I doubt it, but the man did survive, so perhaps Mykel has a point. Even David Holladay seemed to reconsider his position for a moment when heard Salvador tell his story. I’m not convinced it changed his mind though. Maybe we should ask him. I am perfectly comfortable sitting inside the question and considering it without rushing to answer it.

6. Ecosystems Form Around Drifting Rafts and Boats

Studying cases of long-term survival adrift at sea shows a certain patterns. The ocean is our planet’s greatest wilderness, with distinct ecosystems created by prevailing weather interacting with the ocean, underwater topography and land masses to produce currents, zones teeming life and rain and oceanic desert regions with little sea life or rainfall.

Fortunately, large sea creatures, drifting boats and rafts and even large floating debris create small, slow-moving ecosystems. The boat or raft creates shade and hiding places for small marine life. Algae and barnacles grow on the hull.

Sea birds find a place to land and leave droppings, which are eaten by small fish, attracting progressively larger fish, which survivors consume, returning offal and waste to the water and so on until the raft or vessel adrift, organisms that it shelters, survivor, predators and prey become a nomadic and slowly snowballing ecosystem. Every one of these organisms is a resource.

Some survivors used barnacles as bait and Salvador ate them for food.

7. Chances of Survival at Sea Are Linked to Location

There is a reason where tales of surviving long periods adrift occur in places like Mexico, the Marshall Islands, North Africa, the Caribbean, Brazil and California. They are all in latitudes relatively near the equator, where it is possible to survive exposure for longer periods of time.

Survival time for fishermen in the Bering Sea is measured in hours, even if they are wearing specialized survival suits. In, relatively speaking, warmer waters, there are portions of the ocean that receive too little rain to survive without a hand-pumped desalinator or some other way to get fresh water.

Did It Ever Happen Before?

Salvador is not the first one drifting away. Here are a few of many previous precedents for survival adrift at sea.

In 1941, Olympian Louis Zamperini and Russell Allen Phillips survived 47 days adrift on two small life rafts after their B-24 crashed into the Pacific due to mechanical problems, eventually drifting into the Marshall Islands.

In 1982, American Steven Callahan of Rhode spent 76 days on a life raft after his sailboat sank, probably after a collision with a while.

In 1973 Maurice and Maralyn Bailey of Britain where sailing to New Zealand when their yacht was struck by a whale and sunk. They survived 117 days adrift in a rubber raft before being rescued.

In 1989, John Glennie, James Nalepka, Rick Hellriegel, and Phil Hoffman survived adrift in the South Pacific off the coast of New Zealand on the wreckage of their overturned Trimaran for 119 days.

In 1942, Poon Lim was the sole survivor when the SS Benlomond was torpedoed by a German U-boat and survived 133 days adrift on an 8′ square wooden raft until he was rescued off the coast of Brazil.

In 2005, Jesus Vidana, Lucio Rendon and Salvador Ordonez, much like what happened to Salvador Alvarenga, were shark fishing of the West coast of Mexico when their 27′ fiberglass boat was disabled and drifted to within 200 miles of the Marshall Islands before being rescued. They lost two companions on the journey including the captain and consumed 103 sea turtles and many species of fish. Unlike Salvador and Cordoba, they had line and more tools which enabled them to fashion hooks from nails and screws.

The longest anyone has ever survived adrift at sea was in the case of a Japanese cargo vessel captained by Oguri Jukichi a crew member named Otokichi in 1813. They drifted almost to California for 484 days before rescue and lost 12 crew members to scurvy. This case is hard to compare as it was a much larger vessel carrying hundreds of bags of beans.

One way or another, Salvador Alvarenga found his way to survival. He was not trained for it. He was a regular guy, like many of us are. His story is the proof that survival means much more than skills and training that one can have in advance. I’d say that what you have inside makes you a survivor.

Are you a survivor? Will you be able to protect your own in a life or death scenario? Click the banner below to find out!

This article have been written by Cache Valley Prepper, based on his interview with Salvador Avarenga for Survivopedia.

from Survivopedia Don't forget to visit the store and pick up some gear at The COR Outfitters. How prepared are you for emergencies? #SurvivalFirestarter #SurvivalBugOutBackpack #PrepperSurvivalPack #SHTFGear #SHTFBag

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ethelbertpaul444-blog · 6 years

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The case against Mars colonisation

Plans are being made to colonise Mars. Zahaan Bharmal unpicks the arguings against

Earlier this month, groupings of 60 pre-eminent scientists and operators satisfied behind closed doors at the University of Boulder Colorado. Their schedule: Mars colonisation.

Organised by Elon Musk’s SpaceX and attended by members of Nasa’s Mars exploration programme, the goal of this inaugural” Mars workshop” was to begin formulating material plans for arrive, construct and maintaining a human settlement on Mars within the next 40 to 100 years.

This workshop signals the growing force and reality behind plans to actually send humen to Mars. But while SpaceX and spouses ask whether we could live there, others still wished to know whether we should.

A Pew Research Centre survey carried out in June expected US adults to grade the relative importance of nine of Nasa’s current primary goals. Transporting humen to Mars was ranked eighth( onward exclusively of returning to the Moon) with simply 18% of those cross-examine feeling it should be a high priority.

We have known for some time that the journeying to Mars for humen would be hard. It’s expensive. It’s dangerous. It’s boring. However, like so many those in favour of Mars exploration, I’ve always envisaged the sacrifice was worth it.

But- to research this belief- I wanted to look at the occurrence against Mars; three reasonableness humans should leave the red planet alone.

Humans will contaminate Mars

It is hard to forget the images six months ago of Elon Musk’s midnight cherry Tesla hovering through opening. Launched atop the Falcon Heavy, SpaceX hoped to shoot the Tesla into path with Mars. A stunt, for certain- but likewise a marvellous exhibition of technical competence.

But not everyone was happy. Unlike every previous workmanship to be submitted to Mars, this car- and the mannequin called Starman sitting behind the pedal- has not been able to been sterilised. And for this reason, some scientists described it as the” largest quantity of earthly bacteria to ever enroll infinite “.

As it happens, the Tesla overshot its path. At the time of writing, it is 88 million miles from Mars, drifting through the darkness of opening with Bowie on an infinite loop-the-loop. But the episode instances the first dispute against human travel to Mars: contamination.

If humans do eventually land on Mars, there is no way to arrive alone. They would carry with them their earthly microbes. Trillions of them.

There is a real risk that some of these microbes could find their way onto the surface of Mars and, in doing so, confuse- perhaps irreversibly so- the search for Martian life. This is because we wouldn’t be able to distinguish indigenous life from the microbes we’d generated with us. Our vicinity on Mars could jeopardise one of our main reasons for being there- the search for life.

Furthermore, there is no one nature of knowing how our microbes may react with the vulnerable Martian ecosystem. In Cosmos, the late Carl Sagan wrote,” If there is life on Mars, I believe we should do nothing with Mars. Mars then belongs to the Martians, even if the Martians are merely microbes … the preservation of that life must, I meditate, supplant any other probable utilize of Mars .”

An artist’s interpret of Nasa’s Mars Ice Home concept: Mars adventurers will need shelters to effectively protect them from the harsh Martian environment and add a safe region to request residence. Picture: SEArch/ Clouds AO/ NASA

Robots are better than humen

Of course, one easy acces to minimise the dangers of impurity is to send robots to Mars instead of humans- the second largest debate against a manned trip to Mars.

Robots have various intrinsic advantages. They are much cheaper than humans because they don’t require a enormous reinforcement infrastructure to provide concepts like water, food and breathable breath. They are immune to the risks of cosmic radiation and other perils inherent to space travel. And they won’t get bored.

Over the last 40 years, the international seat parish has an extraordinary legacy of robotic missions to Mars.

A few weeks ago, the European Space agency’s Mars Express identified liquid sea buried in the south polar region of Mars.

The Curiosity Rover recently celebrated its sixth birthday with the invention of organic molecules and methane variations in the milieu– both positive signals of life.

And while the majority of members of its targets are chosen by humans, Curiosity likewise works artificial intelligence to autonomously analyse personas and choose targets for its laser identification system.

With the rapid gait of developments in robotics and AI, it is likely that the effectiveness of these non-human explorers will merely increase. Robots on Mars will be to be permitted to carry out most complicated scientific research, retrieving craters and canyons that humans might find too difficult to reach- and perhaps even drilling for Martian microbes.

Let’s chooses the Earth first

The most polarising problem in the Mars debate is arguably the tension between those illusion of a second dwelling and those prioritising the one we have now.

Before his death, Stephen Hawking stirred the bleak prediction that humanity exclusively had 100 years left on Earth.

Faced with a growing inventory from security threats- climate change issues, overpopulation, nuclear fight- Hawking believed that we had reached “the point of no return” and had no choice as a species but to become multi-planetary- beginning with the colonisation of Mars.

Elon Musk has also said on numerous occasions that we need a” backup planet”should something cataclysmic- like an asteroid crash- destroy Earth.

However , not everyone agrees. In the Pew survey mentioned earlier, a majority of US adults is suggested that Nasa’s number one priority should be sterilizing problems on Earth. The billions- if not trillions- of dollars are essential to colonise Mars could, for example, be better spent investing in renewable forms of energy to address climate change or strengthening our planetary excuses against asteroid collisions.

And of course, if we have not figured out how handled with problems of our own perform here on Earth, there is no guarantee that the same fate would not befall Mars colonists.

Furthermore, if something indeed deplorable were to happen on Earth, it’s not clear Mars would actually be an effective saving. Giant underground bunkers on Earth, for example, could protect more parties, more readily than a province on Mars.

And in the event of apocalyptic scenario, it is possible that the conditions on Earth- however frightful- may still be more genial than the Martian barren. Let’s not forget that Mars has next to no ambiance, only one third seriousnes and is exposed to surface radiation approximately 100 times greater than on Earth.

So, what’s the conviction?

The statements above show that we are perhaps not ready to go to Mars- at least , not today.

We need to first update our policies on planetary defence and apply them somewhat to both public and private sector entities. We need to understand humans’ unique role in investigate, beyond robots. And we can’t lose sight of the fact challenges on Earth , nor use the promise of Mars as an opportunity to avoid responsibility from Earth.

But for me, the issue comes down to timing. The engineering will not be ready to send a human to Mars for at least another 10, perhaps even 15 times. This is a good thing. We should use this time carefully made to ensure that, by the time we can go to Mars, we are genuinely should.

Read more: https :// www.theguardian.com/ discipline/ blog/ 2018/ aug/ 28/ the-case-against-mars-colonisation

0 notes

weightlos6 · 5 years

Text

Episode 438 – Q&A with Robb & Nicki #31

Episode 438 – Q&A with Robb & Nicki #31:

It’s time for Episode 438, Q&A #31!

Submit your own questions for the podcast at: https://robbwolf.com/contact/submit-a-question-for-the-podcast/

If you want to see the video for this podcast, be sure to check out our YouTube channel.

Show Notes:

1. Is Carbonated Water Okay? [1:41]

Brice says:

Just listened to Wired To Eat and loved it. I’m not too far off from this diet, am pretty “fit”, but too frequently make exceptions which I think are totally sabotaging my efforts.

2. Have You Seen This Gluten Enzyme Study? [3:40]

Austin says:

http://suppversity.blogspot.com/2015/06/the-gluten-solution-aspergillus-niger.html

Thanks, Austin

3. Ancestral Consumption of Psychoactives? [7:42]

Charles says:

Hey there Robb!

4. Vegan Vitamin D3? [23:36]

Leonardo says:

Hi Robb,

I just wanted to ask how do they make VEGAN vitamin D3 supplements?

Vitamin D3 as cholecalciferol is an animal product and it is created from cholesterol, isn’t it?

How do lichens or other sources produce it? Is it the same form? Is it bioavailable in the same way?

Thanks for everything you do, I appreciate your work,

Leo

5. Gut Dysbiosis Concerns on Keto? [25:06]

Keenan says:

Dear Robb,

Sincerely,

Keenan LeVick

Where you can find us:

Submit questions for the podcast: https://robbwolf.com/contact/submit-a-question-for-the-podcast/

Transcript:

Download a copy of the transcript here (PDF)

Robb: Howdy, wife.

Nicki: Hello, hubs.

Robb: Seems like I’ve seen you here before.

Nicki: Once or twice.

Robb: Yep. Anything new? Anything exciting? Got anything to share?

Nicki: Just no, moving is a B-I-T-C-H and just getting all of our to-dos done. It’s just a process.

Robb: Indeed it is.

Nicki: Like they say, you chop wood, carry water.

Robb: Yeah.

Nicki: Got to get her done.

Robb: Indeed. I guess with that we’ll get this podcast done.

Nicki: Okay. Let’s see.

Robb: Most awkward start to a podcast ever.

Robb: La Crotch.

Nicki: La Crotch, that’s what we call it.

Robb: It’s still good stuff, but …

Nicki: “Perrier, et cetera. I have one of these every couple days, more as a treat than anything. Robb, what do you think about Topo Chico and other non-flavored, carbonated waters?”

Nicki: It’s great with some lime juice.

Robb: Pretty good with some element in it but you’ve got to be careful because that shit will bubble over.

Nicki: Bubble over like a volcano.

Robb: Yeah. I can’t find anything really to fault with it, so yeah.

Nicki: No, and you don’t have to have it every couple days. You could have it every day.

Robb: We often do.

Nicki: As we often do.

Robb: And we’ve lived to tell the tale, thus far.

Nicki: Okay. Let’s see, our next question is from Charles on ancestral modes of consumption for psychoactives.

Robb: That’s a mouthful.

Robb: Mm-hmm (affirmative).

Nicki: Overeat.

Nicki: Poisonous bugs.

Nicki: Three weeks, yeah.

Nicki: Feeding your family.

Nicki: Everything Is …

Robb: Thought.

Nicki: Thought. It was great.

Robb: He touches on a lot of this stuff. Do you have any thoughts around this?

Robb: Adult.

Nicki: Adulthood, regardless of your chronological age. This kind of psychological distinction, not many people are actually reaching that.

Robb: And there’s a-

Nicki: But we’re consumed with distracting ourselves, and marketing and all of this stuff, it’s all about distractions and an addiction to something is also … It’s sort of keeping you-

Robb: Other options. Again, I don’t know-

Nicki: This is super off topic.

Nicki: Meditation?

Nicki: You avoid it.

Nicki: Well, the scrolling is also an addiction.

Nicki: Another perk to meditating.

Robb: Yeah, yeah. Anything else we can beat that one to death with?

Nicki: I don’t know. Charles, thanks for the question.

Robb: Yeah, Charles is like, “Oh my God, that’s the last question I ever ask.”

Nicki: I don’t know that we answered it.

Robb: Yeah.

Robb: Very nice compliment.

Nicki: Garden of Life.

Nicki: I think you said before, too, swapping it out. Like doing some of the-

Robb: Yeah, rotating.

Nicki: Yeah, rotating it, so you’re not doing the same-

Nicki: Okay. Awesome. I think that was our final question this week.

Robb: Sweet. Anything else we need to tell people about?

Nicki: I don’t think so. I hope everybody’s having an awesome summer.

Robb: Indeed, indeed. Stay hydrated with drink elements and-

Nicki: Send us your questions at RobbWolf.com On the contact page.

Nicki: All right guys.

Robb: Take care.

Nicki: Thank you.

Keto Masterclass

The keto diet is one of the most effective ways to shed fat and improve your health. Keto Masterclass helps you start keto right, step-by-step, so that you can be successful long-term.

Learn More

Don’t forget, Wired to Eat is now available!

Amazon, Barnes & Noble, IndieBound, iBooks

from http://robbwolf.com/2019/08/02/episode-438-qa-with-robb-nicki-31/ from https://myfunweightloss.tumblr.com/post/186720570012

0 notes

weightloss441posts · 5 years

Text

Episode 438 – Q&A with Robb & Nicki #31

It’s time for Episode 438, Q&A #31!

Submit your own questions for the podcast at: https://robbwolf.com/contact/submit-a-question-for-the-podcast/

If you want to see the video for this podcast, be sure to check out our YouTube channel.

Show Notes:

1. Is Carbonated Water Okay? [1:41]

Brice says:

Just listened to Wired To Eat and loved it. I’m not too far off from this diet, am pretty “fit”, but too frequently make exceptions which I think are totally sabotaging my efforts.

2. Have You Seen This Gluten Enzyme Study? [3:40]

Austin says:

http://suppversity.blogspot.com/2015/06/the-gluten-solution-aspergillus-niger.html

Thanks, Austin

3. Ancestral Consumption of Psychoactives? [7:42]

Charles says:

Hey there Robb!

4. Vegan Vitamin D3? [23:36]

Leonardo says:

Hi Robb,

I just wanted to ask how do they make VEGAN vitamin D3 supplements?

Vitamin D3 as cholecalciferol is an animal product and it is created from cholesterol, isn’t it?

How do lichens or other sources produce it? Is it the same form? Is it bioavailable in the same way?

Thanks for everything you do, I appreciate your work,

Leo

5. Gut Dysbiosis Concerns on Keto? [25:06]

Keenan says:

Dear Robb,

Sincerely,

Keenan LeVick

Where you can find us:

Submit questions for the podcast: https://robbwolf.com/contact/submit-a-question-for-the-podcast/

Transcript:

Download a copy of the transcript here (PDF)

Robb: Howdy, wife.

Nicki: Hello, hubs.

Robb: Seems like I’ve seen you here before.

Nicki: Once or twice.

Robb: Yep. Anything new? Anything exciting? Got anything to share?

Nicki: Just no, moving is a B-I-T-C-H and just getting all of our to-dos done. It’s just a process.

Robb: Indeed it is.

Nicki: Like they say, you chop wood, carry water.

Robb: Yeah.

Nicki: Got to get her done.

Robb: Indeed. I guess with that we’ll get this podcast done.

Nicki: Okay. Let’s see.

Robb: Most awkward start to a podcast ever.

Robb: La Crotch.

Nicki: La Crotch, that’s what we call it.

Robb: It’s still good stuff, but …

Nicki: “Perrier, et cetera. I have one of these every couple days, more as a treat than anything. Robb, what do you think about Topo Chico and other non-flavored, carbonated waters?”

Nicki: It’s great with some lime juice.

Robb: Pretty good with some element in it but you’ve got to be careful because that shit will bubble over.

Nicki: Bubble over like a volcano.

Robb: Yeah. I can’t find anything really to fault with it, so yeah.

Nicki: No, and you don’t have to have it every couple days. You could have it every day.

Robb: We often do.

Nicki: As we often do.

Robb: And we’ve lived to tell the tale, thus far.

Nicki: Okay. Let’s see, our next question is from Charles on ancestral modes of consumption for psychoactives.

Robb: That’s a mouthful.

Robb: Mm-hmm (affirmative).

Nicki: Overeat.

Nicki: Poisonous bugs.

Nicki: Three weeks, yeah.

Nicki: Feeding your family.

Nicki: Everything Is …

Robb: Thought.

Nicki: Thought. It was great.

Robb: He touches on a lot of this stuff. Do you have any thoughts around this?

Robb: Adult.

Nicki: Adulthood, regardless of your chronological age. This kind of psychological distinction, not many people are actually reaching that.

Robb: And there’s a-

Nicki: But we’re consumed with distracting ourselves, and marketing and all of this stuff, it’s all about distractions and an addiction to something is also … It’s sort of keeping you-

Robb: Other options. Again, I don’t know-

Nicki: This is super off topic.

Nicki: Meditation?

Nicki: You avoid it.

Nicki: Well, the scrolling is also an addiction.

Nicki: Another perk to meditating.

Robb: Yeah, yeah. Anything else we can beat that one to death with?

Nicki: I don’t know. Charles, thanks for the question.

Robb: Yeah, Charles is like, “Oh my God, that’s the last question I ever ask.”

Nicki: I don’t know that we answered it.

Robb: Yeah.

Robb: Very nice compliment.

Nicki: Garden of Life.

Nicki: I think you said before, too, swapping it out. Like doing some of the-

Robb: Yeah, rotating.

Nicki: Yeah, rotating it, so you’re not doing the same-

Nicki: Okay. Awesome. I think that was our final question this week.

Robb: Sweet. Anything else we need to tell people about?

Nicki: I don’t think so. I hope everybody’s having an awesome summer.

Robb: Indeed, indeed. Stay hydrated with drink elements and-

Nicki: Send us your questions at RobbWolf.com On the contact page.

Nicki: All right guys.

Robb: Take care.

Nicki: Thank you.

Keto Masterclass

The keto diet is one of the most effective ways to shed fat and improve your health. Keto Masterclass helps you start keto right, step-by-step, so that you can be successful long-term.

Learn More

Don’t forget, Wired to Eat is now available!

Amazon, Barnes & Noble, IndieBound, iBooks

from http://robbwolf.com/2019/08/02/episode-438-qa-with-robb-nicki-31/ from https://myfunweightloss.blogspot.com/2019/08/episode-438-q-with-robb-nicki-31.html

0 notes

myfunweightloss · 5 years

Link

It’s time for Episode 438, Q&A #31!

Submit your own questions for the podcast at: https://robbwolf.com/contact/submit-a-question-for-the-podcast/

If you want to see the video for this podcast, be sure to check out our YouTube channel.

Show Notes:

1. Is Carbonated Water Okay? [1:41]

Brice says:

Just listened to Wired To Eat and loved it. I’m not too far off from this diet, am pretty “fit”, but too frequently make exceptions which I think are totally sabotaging my efforts.

2. Have You Seen This Gluten Enzyme Study? [3:40]

Austin says:

http://suppversity.blogspot.com/2015/06/the-gluten-solution-aspergillus-niger.html

Thanks, Austin

3. Ancestral Consumption of Psychoactives? [7:42]

Charles says:

Hey there Robb!

4. Vegan Vitamin D3? [23:36]

Leonardo says:

Hi Robb,

I just wanted to ask how do they make VEGAN vitamin D3 supplements?

Vitamin D3 as cholecalciferol is an animal product and it is created from cholesterol, isn’t it?

How do lichens or other sources produce it? Is it the same form? Is it bioavailable in the same way?

Thanks for everything you do, I appreciate your work,

Leo

5. Gut Dysbiosis Concerns on Keto? [25:06]

Keenan says:

Dear Robb,

Sincerely,

Keenan LeVick

Where you can find us:

Submit questions for the podcast: https://robbwolf.com/contact/submit-a-question-for-the-podcast/

Transcript:

Download a copy of the transcript here (PDF)

Robb: Howdy, wife.

Nicki: Hello, hubs.

Robb: Seems like I’ve seen you here before.

Nicki: Once or twice.

Robb: Yep. Anything new? Anything exciting? Got anything to share?

Nicki: Just no, moving is a B-I-T-C-H and just getting all of our to-dos done. It’s just a process.

Robb: Indeed it is.

Nicki: Like they say, you chop wood, carry water.

Robb: Yeah.

Nicki: Got to get her done.

Robb: Indeed. I guess with that we’ll get this podcast done.

Nicki: Okay. Let’s see.

Robb: Most awkward start to a podcast ever.

Robb: La Crotch.

Nicki: La Crotch, that’s what we call it.

Robb: It’s still good stuff, but …

Nicki: “Perrier, et cetera. I have one of these every couple days, more as a treat than anything. Robb, what do you think about Topo Chico and other non-flavored, carbonated waters?”

Nicki: It’s great with some lime juice.

Robb: Pretty good with some element in it but you’ve got to be careful because that shit will bubble over.

Nicki: Bubble over like a volcano.

Robb: Yeah. I can’t find anything really to fault with it, so yeah.

Nicki: No, and you don’t have to have it every couple days. You could have it every day.

Robb: We often do.

Nicki: As we often do.

Robb: And we’ve lived to tell the tale, thus far.

Nicki: Okay. Let’s see, our next question is from Charles on ancestral modes of consumption for psychoactives.

Robb: That’s a mouthful.

Robb: Mm-hmm (affirmative).

Nicki: Overeat.

Nicki: Poisonous bugs.

Nicki: Three weeks, yeah.

Nicki: Feeding your family.

Nicki: Everything Is …

Robb: Thought.

Nicki: Thought. It was great.

Robb: He touches on a lot of this stuff. Do you have any thoughts around this?

Robb: Adult.

Nicki: Adulthood, regardless of your chronological age. This kind of psychological distinction, not many people are actually reaching that.

Robb: And there’s a-

Nicki: But we’re consumed with distracting ourselves, and marketing and all of this stuff, it’s all about distractions and an addiction to something is also … It’s sort of keeping you-

Robb: Other options. Again, I don’t know-

Nicki: This is super off topic.

Nicki: Meditation?

Nicki: You avoid it.

Nicki: Well, the scrolling is also an addiction.

Nicki: Another perk to meditating.

Robb: Yeah, yeah. Anything else we can beat that one to death with?

Nicki: I don’t know. Charles, thanks for the question.

Robb: Yeah, Charles is like, “Oh my God, that’s the last question I ever ask.”

Nicki: I don’t know that we answered it.

Robb: Yeah.

Robb: Very nice compliment.

Nicki: Garden of Life.

Nicki: I think you said before, too, swapping it out. Like doing some of the-

Robb: Yeah, rotating.

Nicki: Yeah, rotating it, so you’re not doing the same-

Nicki: Okay. Awesome. I think that was our final question this week.

Robb: Sweet. Anything else we need to tell people about?

Nicki: I don’t think so. I hope everybody’s having an awesome summer.

Robb: Indeed, indeed. Stay hydrated with drink elements and-

Nicki: Send us your questions at RobbWolf.com On the contact page.

Nicki: All right guys.

Robb: Take care.

Nicki: Thank you.

Keto Masterclass

The keto diet is one of the most effective ways to shed fat and improve your health. Keto Masterclass helps you start keto right, step-by-step, so that you can be successful long-term.

Learn More

Don’t forget, Wired to Eat is now available!

Amazon, Barnes & Noble, IndieBound, iBooks

from http://robbwolf.com/2019/08/02/episode-438-qa-with-robb-nicki-31/

0 notes

captainlenfan · 5 years

Photo

New Post has been published on http://websiteshop.network/episode-438-qa-with-robb-nicki-31/

Episode 438 – Q&A with Robb & Nicki #31

http://robbwolf.com/2019/08/02/episode-438-qa-with-robb-nicki-31/

It’s time for Episode 438, Q&A #31!

Submit your own questions for the podcast at: https://robbwolf.com/contact/submit-a-question-for-the-podcast/

If you want to see the video for this podcast, be sure to check out our YouTube channel.

Show Notes:

1. Is Carbonated Water Okay? [1:41]

Brice says:

Just listened to Wired To Eat and loved it. I’m not too far off from this diet, am pretty “fit”, but too frequently make exceptions which I think are totally sabotaging my efforts.

2. Have You Seen This Gluten Enzyme Study? [3:40]

Austin says:

http://suppversity.blogspot.com/2015/06/the-gluten-solution-aspergillus-niger.html

Thanks, Austin

3. Ancestral Consumption of Psychoactives? [7:42]

Charles says:

Hey there Robb!

4. Vegan Vitamin D3? [23:36]

Leonardo says:

Hi Robb,

I just wanted to ask how do they make VEGAN vitamin D3 supplements?

Vitamin D3 as cholecalciferol is an animal product and it is created from cholesterol, isn’t it?

How do lichens or other sources produce it? Is it the same form? Is it bioavailable in the same way?

Thanks for everything you do, I appreciate your work,

Leo

5. Gut Dysbiosis Concerns on Keto? [25:06]

Keenan says:

Dear Robb,

Sincerely,

Keenan LeVick

Where you can find us:

Submit questions for the podcast: https://robbwolf.com/contact/submit-a-question-for-the-podcast/

Transcript:

Download a copy of the transcript here (PDF)

Robb: Howdy, wife.

Nicki: Hello, hubs.

Robb: Seems like I’ve seen you here before.

Nicki: Once or twice.

Robb: Yep. Anything new? Anything exciting? Got anything to share?

Nicki: Just no, moving is a B-I-T-C-H and just getting all of our to-dos done. It’s just a process.

Robb: Indeed it is.

Nicki: Like they say, you chop wood, carry water.

Robb: Yeah.

Nicki: Got to get her done.

Robb: Indeed. I guess with that we’ll get this podcast done.

Nicki: Okay. Let’s see.

Robb: Most awkward start to a podcast ever.

Robb: La Crotch.

Nicki: La Crotch, that’s what we call it.

Robb: It’s still good stuff, but …

Nicki: “Perrier, et cetera. I have one of these every couple days, more as a treat than anything. Robb, what do you think about Topo Chico and other non-flavored, carbonated waters?”

Nicki: It’s great with some lime juice.

Robb: Pretty good with some element in it but you’ve got to be careful because that shit will bubble over.

Nicki: Bubble over like a volcano.

Robb: Yeah. I can’t find anything really to fault with it, so yeah.

Nicki: No, and you don’t have to have it every couple days. You could have it every day.

Robb: We often do.

Nicki: As we often do.

Robb: And we’ve lived to tell the tale, thus far.

Nicki: Okay. Let’s see, our next question is from Charles on ancestral modes of consumption for psychoactives.

Robb: That’s a mouthful.

Robb: Mm-hmm (affirmative).

Nicki: Overeat.

Nicki: Poisonous bugs.

Nicki: Three weeks, yeah.

Nicki: Feeding your family.

Nicki: Everything Is …

Robb: Thought.

Nicki: Thought. It was great.

Robb: He touches on a lot of this stuff. Do you have any thoughts around this?

Robb: Adult.

Nicki: Adulthood, regardless of your chronological age. This kind of psychological distinction, not many people are actually reaching that.

Robb: And there’s a-

Nicki: But we’re consumed with distracting ourselves, and marketing and all of this stuff, it’s all about distractions and an addiction to something is also … It’s sort of keeping you-

Robb: Other options. Again, I don’t know-

Nicki: This is super off topic.

Nicki: Meditation?

Nicki: You avoid it.

Nicki: Well, the scrolling is also an addiction.

Nicki: Another perk to meditating.

Robb: Yeah, yeah. Anything else we can beat that one to death with?

Nicki: I don’t know. Charles, thanks for the question.

Robb: Yeah, Charles is like, “Oh my God, that’s the last question I ever ask.”

Nicki: I don’t know that we answered it.

Robb: Yeah.

Robb: Very nice compliment.

Nicki: Garden of Life.

Nicki: I think you said before, too, swapping it out. Like doing some of the-

Robb: Yeah, rotating.

Nicki: Yeah, rotating it, so you’re not doing the same-

Nicki: Okay. Awesome. I think that was our final question this week.

Robb: Sweet. Anything else we need to tell people about?

Nicki: I don’t think so. I hope everybody’s having an awesome summer.

Robb: Indeed, indeed. Stay hydrated with drink elements and-

Nicki: Send us your questions at RobbWolf.com On the contact page.

Nicki: All right guys.

Robb: Take care.

Nicki: Thank you.

Keto Masterclass

The keto diet is one of the most effective ways to shed fat and improve your health. Keto Masterclass helps you start keto right, step-by-step, so that you can be successful long-term.

Learn More

Don’t forget, Wired to Eat is now available!

Amazon, Barnes & Noble, IndieBound, iBooks

0 notes