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Silicon Valley’s elite are flocking to an extreme high-fat diet in hopes of living longer

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Silicon Valley's new body-hacking obsession: The ketogenic diet


A lot of the Silicon Valley elite are doing extreme experiments on their bodies in hopes of prolonging their lives and improving their health. The latest fad among this set is sticking to a so-called ‘ketogenic’ diet that’s exceptionally high in fat and low in carbs and is considered an experimental treatment for diabetes. Think Atkins, but way more extreme.

Ambar Bhattacharyya, a managing director with Maverick Ventures, initially embarked on a low-carb, high-fat “ketogenic” diet during the due diligence process for a startup called Virta Health. The diet was designed to transition his body from burning fat as its primary fuel source, rather than glucose. Those on the diet typically eat less than 30 grams of carbs each day.

He lost about 7 pounds in the first week, but gave up after a few months. “I started to get really cranky and had to drink a lot of coffee,” he recalled. “That meant a lot more bathroom breaks during our partner meeting.”

Bhattacharyya said that 2 other investors at the office tried it, meaning about a third of the office was on ketogenic diets.

Virta, the company that caught Bhattacharyya’s interest, is geared at helping people with type 2 diabetes get off their meds by coaching them to adopt lifestyle changes including carb restriction. Its doctors have mixed feelings about body-hacking venture capitalists trying to get into nutritional ketosis, without supervision.

“If you only try it for a month, you aren’t reaping the benefits,” says Sarah Hallberg, Virta’s medical director. “And if you’re not feeling well, it’s probably an indication that you’re not doing it right.” For Virta, she said, the nutritional regimen is only one part of an overall treatment plan.

Venrock partner Bryan Roberts gave nutritional ketosis a shot after investing in Virta. His rationale for trying it was to provide product development feedback, but he also lost ten pounds after enrolling in the program.

Likewise, Vishal Vasishth, a managing director at Obvious Ventures, took Virta up on its offer to try out the product, which includes health coaching and peer support. “I had a great experience,” he said. “And I didn’t feel like I was having to make any sacrifices.”

Other investors became curious about the diet after meeting Virta Health’s CEO Sami Inkinen.

Inkinen was previously a co-founder of online real-estate company Zillow. His journey into health care began when he learned he was at high risk of type 2 diabetes, despite being an endurance athlete.

“A powerful tool, but a lot of things can go wrong”

Inkinen, who once rowed from Monterey to Hawaii with his wife for a wedding anniversary, said he was able to get his blood sugar levels under control after working with scientific experts who had spent their careers researching the role of ketogenic diets in treating diabetes.

“In the past, I was eating a carb-rich diet and I can’t tell you how many times I would literally fall asleep with my head on the keyboard at 3pm,” he said.

He built up a team of scientists and physicians to build out an “online diabetes-reversal clinic,” which later became Virta. The company launched with $37 million in funding, as well as promising results from a clinical trial run. A study found that after 10 weeks on the program, 56% of a group of 262 adults with the disease were able to lower their blood glucose to non-diabetic ranges.

Despite being a proponent of the approach, Inkinen wouldn’t recommend it to everyone. “Outside of Virta’s work, there’s a lot of people biohacking themselves,” he said. “It’s a little scary to me because it’s a powerful tool, but a lot of things can go wrong.”

Some VCs who have tried the diet described a slew of positive effects, including weight loss and sustained energy throughout the day. Others said it caused headaches, at least in the initial weeks, and mood swings.

Another side-effect of ketogensis is bad breath, which often smells sickly sweet, although it’s typically temporary. Only one investor reported needing to inform a partner at his firm about his unpleasant odor.

Dan Scholnick, an investor with Trinity Ventures, became aware of ketosis through his investment in Bulletproof Coffee. Both times he tried it, his breakfast included Bulletproof’s coffee, butter, and “Brain Octane Oil” concoction. Scholnick said it would sustain him until lunch.

For Scholnick, ketosis is a more extreme version of a broader trend, in which those in his network are waking up to the dangers of sugar consumption. “Almost every investor I know in Silicon Valley is on some form of low-carb diet,” he said.

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Cookbook Author Samin Nosrat Celebrates With Champagne and Babybels

At Via Carota.

Photo: Liz Clayman

After spending years cooking at Chez Panisse, and famously teaching Michael Pollan how to master techniques, chef and writer Samin Nosrat’s debut cookbook — Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking — came out this week. She traveled from her home in Berkeley to New York to promote the book, celebrated by eating at her favorite local spots (Via Carota, Taïm, Bien Cuit), and popped some Champagne. Read all about it in this week’s Grub Street Diet.

Thursday, April 20
In Berkeley. I woke up and took my vitamins and antidepressants. I was leaving the next morning, so that was a weird “running errands before you go away for ten days” day. Normally, I have an office that I go to in Oakland, but that day, I stayed in my neighborhood. I had a gluten-free bagel and did some work, and then walked to the Cheese Board and had an iced coffee before therapy.

Chez Panisse is right in my neighborhood, and on the same block as my therapy. I had copies of the book that had just come in, so I brought some to drop off for everyone there. And they were doing a dessert taster, so I had rhubarb tart and almond cake, which were really good. I always sort of elbow my way in if they’re having tastings. If I’m walking by on the street and they see me, they’re like, “Oh my god, can you come clean some fava beans?” I always say hi to everyone there. It’s a nice way for me to really keep up-to-date on the micro-seasons, because they always have everything coming in first to Chez Panisse. Every farmer wants to send their first celery there first.

Then I went to therapy, and then I had a little more coffee, and then I just walked a couple of blocks to my friend’s house and hung out with her, and we ate weird Easter leftover things — quinoa salad, ham, and grilled veggies — and smothered them in spicy green sauce. I did more errands, and grabbed a tangerine LaCroix and Passionberry kombucha from the fridge. I’ve been a pamplemousse diehard until recently, when I accidentally bought tangerine and actually liked it.

I met my friend and her family in our neighborhood for Chinese food. It wasn’t that exciting. Nothing about Chinese food is that exciting. Delicious sesame pancakes, though.

Friday, April 21
I had to get up at 4 a.m. for my flight to New York, so the whole day was sort of off, but I tried to pack some healthy(ish) snacks for the plane, and I have vitamins, antidepressants, and Babybel cheese before I hit the road.

On the plane, I had airplane coffee, beef jerky, strawberries, almonds, and Babybel. I’m kind of off in the morning, and I can never decide if I want to try to sleep on the plane or not.

Then I got to New York and I was hungry in the cab, so I found two more Babybel cheeses. Then when I got to my friend’s house in Brooklyn, they had made shepherd’s pie with sweet potatoes, and a big salad. They have kids, so I had Easter jelly beans for dessert.

Saturday, April 22
I went over to my friend and New York Times editor Emily Weinstein’s house for breakfast, but first, I made myself a coffee, and snacked on a little Easter ham and kale.

Emily lives in Park Slope, and I was touched that she went out and got the “good bagels” for me from Bagel Hole. She also offered me multiple varieties of cottage cheese. I’m deep in a cottage-cheese phase this year, so we discussed it at length. To her, only Friendship is acceptable; I’m still familiarizing myself with the New York brands. I had a warm sesame bagel (my first warm-from-the-oven bagel!) with scallion cream cheese, and an iced coffee.

I walked to the farmers’ market in the rain and had an apple-cider doughnut, but they were out of cider! I came home to my friend’s house, and I made a sandwich out of leftover Easter ham. And then I had to do this very funny and strange event on Saturday and Sunday, where I had to go to the Jaguar booth at the New York Auto Show and sign books for VIP Jaguar people, LOL. I snacked on some nuts and raisins that I had in my bag. And it was interesting because not one person on the first day knew anything about Chez Panisse; they didn’t know anything about Michael Pollan. And I was like, Okay, I’m outside my bubble. Everyone was really, really nice, but it was this wake-up call that the food world is a tiny, tiny, tiny, tiny world.

The friends I was staying with came to the auto show to check out Volvos and meet me. We were starving and hadn’t thought to make a dinner reservation at Cookshop, and the wait was really long, so we came home and ordered pizzas and salad from my favorite place in their neighborhood, Table 87. There is simply nothing like a New York coal-oven pizza. I always drown mine in Calabrian chiles!

I should explain: I have this weird autoimmune disease — Hashimoto’s, which is a thyroid disease. I have sort of a gluten threshold that I try to stay under, but when I come to New York, it always ends up being horrific because all I want to do is eat pizza and noodles. So I have to do this thing where half of the things I eat are gluten-free, and then I’m like, “Let’s have bagels and pizza for dinner.”

Obviously, I had more Easter jelly beans before I went to sleep.

Sunday, April 23
I got up early, made a coffee, packed up, and left Brooklyn. Vitamins, meds. I checked into the Parker Meridien in midtown, went to the gym, and rushed down to Food52 for a cooking demo during their spring pop-up. I ate lots of odds and ends during my cooking demos — boiled broccoli and asparagus, carrot sticks, caramel sauce, green-goddess dressing. And I tasted all of the Ample Hills flavors at the pop-up, including cinnamon burnt toast! One of them had banana and Nutella in it. That was my favorite.

Sweetgreen had been there the day before, and there were a bunch of salads left over in the fridge, so I grabbed one and ate that before I headed back to the Javits for round two. More nuts and raisins.

I was starving by the time I got back to the hotel, so I went to Burger Joint and ordered a burger (medium-rare) with spicy slaw. When I checked in, I was like, I’m only going to go to Burger Joint once while I stay here. And then, obviously, I used it on my first meal. So I brought it upstairs and found that my friend, Josh Morgenthau, had sent over a bottle of his delicious, new Treasury Cider from his upstate farm, Fishkill Farms, that I’d been wanting to taste. It was the perfect accompaniment to the burger and very spicy slaw.

Then I took a nap. I was like, Should I just turn this nap into all-night sleep? Because it was a 7 p.m. nap. And then I willed myself to go get snacks and stuff, so I walked over to the Whole Foods. I’m the old lady who always has a snack in her bag. I got local bread. I was like, I’m just going to have PBJ with me at all times, every day this week, in case I get hungry. I also got a whole bunch of Babybel cheeses, green juice, and white-cheddar popcorn.

I went up to the pool, which overlooks Central Park, and floated for a while, thinking about how strange it was to be in a pool on top of a hotel in NYC right before my book comes out. Surreal! I ate popcorn, and green juice, and half a PBJ sandwich in my room, and crashed.

Monday, April 24
Vitamins, meds. I went to Brooklyn with Wendy MacNaughton, who illustrated my book, to sign books at Books Are Magic, which is doing a little preopening this weekend. I’m so sad about BookCourt being gone, but it’s really awesome.

When we got off the subway, I was like, “I want to go to Bien Cuit!” They do that thing that Tartine does at home, which is that they bake things so hard. They make everything so dark. And my whole thing is, I love chocolate-chip cookies that are really brown. I like everything to be really brown. I’m like, Don’t eat the croissant! Don’t eat the croissant! I ate the artichoke-and-goat-cheese croissant. Best lunch ever.

Then we went to my favorite New York restaurant, Via Carota, where I was meeting my agent and the VP of my production company for a celebratory lunch. The book is being turned into a docuseries. I get to go to nine countries. I made up the number nine. Many countries. So that’s crazy. I’ve been a cook since I was 20 years old. I have worked for $10, $12, $14, and $18 an hour. And then I became a writer, which, as you know, is an equally not-so-lucrative career — and this very interesting and wonderful and strange thing, to have this moment where, all of a sudden, the world is recognizing you. You all of a sudden have legitimacy, after so many years of just being a person who had her head down, working her butt off, feeling always sort of overlooked. So I’ve gone to a lot of therapy, as I’ve mentioned. This is an interesting week to be doing this with you, because it’s just a really fun and weird week in my life. There has never been something like this. And in a lot of ways, I’ve been looking forward to this week for a long time. And in some ways, dreading this week for a really long time.

I always get certain things at Via Carota, including the bicicletta, the grilled artichokes with mayo, the burrata, and the huge butter-lettuce salad. We also had arancini; a beautiful, ethereal shrimp and squid fritto misto; grilled asparagus; and this insanely delicious sauté of artichokes, favas, peas, and asparagus with mint. I love this place. It’s a vegetable extravaganza. That you can eat an entire meal of just vegetables, that’s my dream life. And I said that to Jodi, and she was like, “Yeah, everybody gets pissed because when Rita and I go out to restaurants, we just order all the vegetable sides.” And I was like, “Me, too.” And so they just made a restaurant that’s all vegetable sides.

I did a few more errands, ate my bag PBJ, the rest of my green juice, and a kombucha as my p.m. snack, before I had to go out to record the Longform Podcast in Brooklyn. Exhausted, I came back to the hotel, walked to Whole Foods, and made myself a taco salad from the hot and salad bars.

Wendy came back to the hotel after an event, and we met downstairs. She was starving, so we went to Burger Joint so that she could get a bite, and I ate most of her fries while we befriended a stranger. There was a lady in a booth, so we were like, “Can we share this booth with you?” And she said, “Oh, absolutely.” She was a New Yorker who lives in the neighborhood and said, “What’re you doing here?” And then Wendy, who’s a total ham, said, “Just so you know, you’re sitting with the future Julia Child; her book is coming out tomorrow.” And so the lady threw her hands up in the air and was like, “Oh my god. Please give me an autograph!” It was a very embarrassing and funny interaction.

Then we went to the hotel bar to celebrate our pub day at the stroke of midnight. I had an elderflower spritz; she had a bourbon on the rocks; and we ate all of the smoked almonds the server brought us. Wendy and I are so happy that we’re still friends. In the beginning, she was like, “We may never talk to each other again at the end of this.” But it’s been such a good collaboration.

Tuesday, April 25
Coffee! Vitamins and meds! PBJ for the bag!

I went downtown for an event at Condé Nast, but it got canceled, so I went to McNally Jackson to replace my favorite book-signing pen, which I had left at Books Are Magic. And then I went to Taïm, my other very favorite New York place that I go to on every single trip. I had a harissa-falafel sandwich with zhug, pickles, and spicy peppers, and a pomegranate-honey tea.

I went to go see my friend, writer Tamar Adler Olivier, on the Upper West Side, and I met her baby, and we had a glass of rosé to celebrate pub day! Then I went back to the hotel, where Wendy surprised me with Champagne!

I stuffed my pockets with Babybels, and we went to meet Julia Turshen at this place, Sfoglia, which is across the street from the 92nd Street Y. We were kind of late, so we just ate a little bite in there, and then went into the Y. I had packed all these Babybel cheeses in my pocket, so I was giving them out to everyone. I was like, “You need your protein!” I also had some salami and burrata and breadsticks that Julia had already ordered.

And then we did our event at the 92Y. Our friend Jill brought Wendy a big bag of Cadbury mini-eggs, so I ate a bunch of those while we signed books. Then we went to Flora Bar, where they made us a million delicious snacks, including these fantastic potato-and-cheese croquetas, and delicious jícama-and-olive salad. Prosecco up the wazoo.

My friend Laurie Ellen Pellicano, a fantastic pastry chef, brought me and Wendy a huge bag of rhubarb thumbprint cookies, so we came back to the hotel and drank the rest of the Champagne, ate those, checked Twitter, and went to bed.

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6 Ways to Alter Your Diet as You Age

Are you eating the same foods you were eating in your 20s and 30s? Well, sticking to your old ways can cost you. As you may know, the body experiences rapid changes after age 50. Its ability to absorb nutrients fades, metabolism slows down, bone density declines and immune function weakens.

To combat these changes and maintain optimal health, you have to change your diet. Here are diet changes that will keep you healthy at age 50 and beyond.

Increase intake of vitamin B12

Vitamin B12 deficiency has been linked to anemia, digestive issues and fatigue. And it’s estimated that 47 million Americans are vitamin B12 deficient. In fact, 80 percent of vegans and 50 percent of vegetarians are deficient in B12.

You have greater risk of vitamin B12 deficiency after 50 since your body doesn’t have enough stomach acid to breakdown B12 from food. To make up for low vitamin B12 absorption, increase your intake of beef, fish, eggs, and milk. If you are vegan consume; fortified plant milks, fortified soy products, and vegan B12 supplements.

Unlike other nutrients which can be harmful when you go overboard, vitamin B12 is totally safe. According to Washington Post, this vitamin is water soluble, which means the body will flush excess amounts.

Related: How to Get Vitamin B12 on a Vegan Diet

Get more calcium

According to research, bone loss triples in women after menopause. Increasing calcium intake will help keep the bones healthy and prevent fractures.

Calcium is also essential for muscle contractions and balancing pH levels (reducing acidity) in the body. The daily recommended calcium intake for women over 51 is 1200mg and 1000mg for men.

Here are the best vegan sources for calcium. Note that excess calcium intake can cause kidney stones, digestive problems and heart disease.

Increase fiber intake

High fiber foods have been proven to reduce risk of colon cancer, heart disease, diabetes, constipation and promote weight loss. Unfortunately, most women don’t consume the recommended 25g per day (30g per day day for men).

If you want to prevent your waistline from expanding, increase fiber intake and steer clear of processed carbs.

Vitamin D

Vitamin D also helps prevent bone loss. You’ll even be surprised to find out that adequate intake of vitamin D can lower mortality rate, research shows.

It’s harder to get enough vitamin D as we age because our bodies absorb fewer nutrients from food sources. Plus the skin can’t change sunlight to vitamin D as efficiently as it used to when you were younger.

Get vitamin D from food sources such as whole eggs, salmon, mushrooms and fortified foods. In fact, you may need to supplement to reach the recommended daily dose.

Related: 11 Reasons to Love Vitamin D

Get enough magnesium

The recommended daily intake of magnesium is 400mg. People who don’t reach this daily value have higher risk of heart disease, high blood pressure, fatigue and weak immune system.

If you choose to use supplements, make sure they don’t exceed 400mg. Here are foods that fix magnesium deficiency.

Omega 3 fatty acids

Omega 3s can help you stay young. They fight inflammation, which is known to increase risk of diseases and promote aging. Fish is the most popular source of omega 3s. Vegans can get this fatty acid from flaxseeds and almonds. Feel free to take supplements. Aim for 1000mg per day.

Which diet changes have you made as you age?

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Tired of the Paleo Diet? Maybe It’s Time to Try ‘Moon Eating’

For those who believe that the key to good health is a return to more primitive forms of eating, it’s a great time to be alive. The cultish Paleo method of dining—which encourages ingesting mostly meats, fruits, vegetables, and good fats, only when you are hungry—has been the most-searched weight loss method on Google for the past four years. Many fast-casual restaurants have sprung up around the trend, and fancier spots have incorporated the ethos into their menus.

But there’s a way to get even closer to ancient ways of eating: moon eating. A nascent trend that started in Hawaii, moon eating has yet to be co-opted by a profit-making enterprise like the South Beach Diet or Atkins. You can just start doing it on your own. If you want to, here’s everything you need to know.

Moon Eating 101

First of all, moon eating is not the same as the whack-a-doodle Lunar Diet  (also known as the more frightfully named Werewolf Diet) that has graced the gossip rags, wherein aging celebs engage in strange fasting practices looking for their fountain of youth.


Basically, moon eating takes many of the tenets of clean living that are already trending around the world (eating organic, unprocessed foods that are locally grown or foraged, reviving ancient grains, etc) and adds a layer of timing based on the phases of the moon. The idea is, you eat certain foods at certain times—acknowledging something that the centuries-old civilizations recognized, which is that the human body and our behavior operate on roughly monthly loops like the menstrual cycle.

 If you are able to grow your own food, even better. According to the chefs behind the movement, specific cycles of planting and harvesting will provide the best, most nutritious produce. The goal is to be healthier, feel better, and be able to prepare physically for regular changes in the environment around you.

Ultimately you may lose weight by moon eating, but that’s merely a welcome side effect; the primary goal of mindful consumption is truer connection to our planet and thus a heightened sense of well being—both emotionally and physically. It’s a lifestyle.  

Moon Eating Today

The modern-day moon eating craze is taking shape in Hawaii, where Michael Lofaro, chef at the iconic Grand Wailea, is trying to cast a culinary spotlight on Kaulana Mahina, the ancient Hawaiian lunar calendar.


Although treated as mythology today, the Kaulana Mahina was grounded in scientific observation and was once a covenant of the land. The Hawaiians tracked the moon’s waxing and waning energies and perceived an incredible impact on two types of water: the big water (such as the tides bringing fish to shore) and small water (which encompasses everything from tree sap, to aquifers, to your testosterone levels). The influence of the calendar increased to dictate practically every element of the quotidian, from fishing larger marine life (when the highest tides would roll in) to signing contracts among chieftains (during the waxing energies of lunar cycle.)

For the past two years, Chef Lofaro has been working with Kainoa Horcajo, the Grand Wailea’s cultural ambassador, to create special “Ka Malama” dinners during different phases of the moon throughout the year. The word malama is a double entendre meaning both “month” in Hawaiian and care for the world around us. A fully immersive experience, the intimate luaus celebrate the lunar cycle’s bounty while introducing participants to the moon eating lifestyle. And with the reopening of the hotel’s signature restaurant, Humuhumunukunukuapua’a, at the beginning of this year, Lofaro is now bringing the moon eating ethos to the masses with a series of ever-revolving menu items that adhere to the hunter-gather principles.

Last week, for example, while teaching a workshop on the Kaulana Mahina at the Pebble Beach Food Wine Festival, he prepared a dish made of akule and ulu. Akule, bigeye scad, and ulu, breadfruit, are both downmarket items rarely seen on the gourmand’s plate. But the ulu was planted and picked on the full moon for maximum flavor and was paired with the akule, which are fished at the same time because that’s when their population comes in close to the Maui coast.   


The restauarant Humuhumunukunukuapua’a at the Grand Wailea.

Dozens of other farms and seaside fish shacks in Maui are also pulling inspiration from the Kaulana Mahina. A look at the hundreds of images tagged #moonphaseproject on Instagram will reveal the neonatal stages of the food fad throughout the island. Here, moon eating affects not only how vendors serve fresh fare, but also how they grow it, when they procure it, and how they harvest it to ensure the highest, most robust quality possible. Fruits are once again a great entry point into purposeful planting by the local farmers, as many items—such as avocado, mango, and breadfruit—naturally mature throughout a lunar month. By starting and ending the cycle on the eve of the full moon, the produce is noticeably more plump and much more delicious and vitamin-rich when harvested in the correct season (breadfruit during April’s lunar month, mango throughout the summer). Fishing practices are also much more methodical than simply dropping a line—in addition to big fish moving closer inland at high tide, small mollusks and shellfish are most easily captured during the lowest tides of the lunar month. Believers in moon eating think that there’s a reason why these foods become more available to human at these times, and that, essentially, we should be better about taking the earth’s suggestions.


Further extending their influence, Lofaro and Horcajo reach a wide audience of Hawaiian viewers with their local television program, Search Hawaii, which encourages viewers to plan their meals based on holistic place-based sourcing. They call this practice Mauka-Makai—essentially Land and Sea—a local tradition of pairing proteins from the ocean with seasonal fruits on the land, such as limpets and mountain apple, and sea urchin and breadfruit. But they aren’t the only two champions of the movement. Off-island blogger Hank Shaw really drills down to the core of a similar culling methodology—adjusting your needs to your place, not trying to change the environment to suit your desires, and how to maximize the earth’s naturally occurring bounty.

How to Practice Moon Eating at Home

You don’t have to be in Hawaii—or necessarily surrounded by nature—to get in on moon eating. 


Horcajo recommends starting with keeping a lunar journal (like the one from Kealopiko) to recognize the cyclical behaviors of our environment, from tracking the weather outside and the quality of our daily commute, to monitoring our moods and even the temperament of our bosses and friends.

“Our survival depends on our ability to analyze patterns. Without understanding patterns, we would simply die,” he said, pointing out historic needs (agricultural cycles; how to hunt prey) and their modern counterparts (data analysis; avoiding heavy traffic).

Horcajo adds that after keeping a diary for some time, you’ll start to notice uncanny patterns in nature, essentially being able to overlay events from past years on top of one another—a phenomenon long blurred by the arbitrary mathematics of the January-December calendar. When you’re first starting out, Horcajo recommends documenting the days when it’s particularly hard to get out of bed (hangovers notwithstanding). He maintains that the body’s energies are weaker around the first and third moon quarters, which the Hawaiians call the ole phases, meaning “without.”  You can conceive of it as the moon eating version of Mercury being retrograde. Police officers and medical staff can corroborate the tangible upswing in erratic behavior as the moon becomes full. Planning around the moon’s impact—extra sleep during ole, or leaving early for the office during full-moon traffic jams—is just as important as planning what to eat when. 

Then work on your green thumb by planting as much as you can, wherever you can, be it in a garden, window box, or rooftop plot. Root crops—think sweet potatoes, carrots, beets—should be planted around the new moon, and above-ground produce—such as lettuce, kale, and strawberries—go in around the full moon. According to ancient Hawaiian beliefs about “small water,” this is the perfect system to get the fullest, most nutrient-rich harvest.

The full moon rises from behind the hills among the silhouette of palm trees in Lahaina on the  island of Maui, HI.

For those without the time or interest in gardening, it’s best to start at a farmer’s market. While the “organic” branding is well and good, you’re looking to create a base layer of knowledge about what grows when, and, according to Horcajo, “it may sound like something out of a Portlandia episode, but you can quite literally feel the fullness of produce when it’s planted and harvested during the energetic parts of the lunar cycle.” Just ask the farmer what day that week the fruits and vegetables were picked—once you’re in the swing of moon mindfulness, you’ll know what to make of the answer.

Ultimately, you might be surprised to find that moon eating works into your life more easily than any diet you’ve ever tried before. “Whether it is the stock market or the farmer’s market, when you begin to pay attention, not just once in a while but all the time, you begin to spot the patterns, the ebb and flow. It’s just the hubris of modern man to think that one is more important than the other.” continues Horcajo. “Most people involved in the various food industries around the world—modern foragers, organic farmers, back-to-the-earth advocates are all already basing their lives around the moon calendar. They just don’t know it.” 

Diet expert reveals saturated fat can actually be good for you – here’s how to burn off the excess calories

DECADES of dietary advice from the Government warning us to avoid saturated fat is WRONG, a new study claims.

Here, one of the experts behind the controversial report explains why foods such as butter and cheese can actually be good for you. And in the below chart we reveal the easiest ways to work off excess calories.

Our chart shows just how much exercise you need to do to beat the excess fat

NOW there is an excuse to drink full-fat milk, spread butter on your toast and drizzle olive oil over your dinner.

It turns out saturated fat is GOOD for you.

Contrary to what we have been told since the Eighties, eating a diet rich in it could boost your heart health.

Saturated fat consumption can help stave off heart disease which kills 160,000 Brits every year

Found in cheese, milk and butter, saturated fat consumption can help stave off heart disease which kills 160,000 Brits every year.

The Government issued a health warning three decades ago to slash our intake of ­saturated fat — seeing more of us swap butter for margarine and full-fat milk for the skimmed version.

But many low-fat products are stuffed full of sugar — which pushes up blood ­pressure and, in turn, is linked to heart disease, stroke and premature death.

Many low-fat products are stuffed full of sugar which pushes up blood ­pressure

Obesity rates have risen ­dramatically since the Eighties when the low-fat advice was introduced. We are also now seeing more cases of Type 2 diabetes than ever before.

Now our diets are packed with unsatisfying low-fat products and refined carbohydrates such as bread and pasta which the public believes are better for them.

But the reality is that ­saturated fat in butter, full-fat yoghurts and milk can actually protect the heart.

Research I had published in the British Journal of Sports Medicine this week revealed the best thing you can do for your health is to eat home-cooked food. That also means eating full-fat ­products, but with a little exercise, too.



You don’t have to spend hours slaving away in the gym.

Walking briskly for 30 minutes five times per week can add at least three and a half years to your ­lifespan.

If you cannot fit that in every day, get up from your desk every 45 minutes and walk around. Do a few squats as well if you feel like it.

Walking briskly or jogging five teams a week could add years to your lifespan

Action between the sheets counts, too. Sex raises the heart rate and gets the blood pumping.

But you cannot outrun a bad diet.

There is no point snacking on crisps and chocolate and living off high-sugar, high-salt ­convenience foods such as fish and chips, even if you treat exercise like a full-time job.

If your diet is stuffed with junk then your health is bound to suffer. Cook from scratch using real ingredients and eat plenty of fruit and veg, aiming for at least five portions a day.

But exercise won’t help unless it’s combined with a healthy diet

Eat oily fish, such as salmon and mackerel, three times per week and snack on nuts.

Doctors spend too much time focusing on fat reduction when all you really have to do is enjoy whole foods and get your blood pumping. Saturated fat is not the enemy — the ­Government’s advice on it is.

And it is to be enjoyed as part of a sensible yet satisfying diet.

Dr. Ian Smith shares how to blast sugar out of diet – WLS

Dr. Ian Smith is back to share his secrets on how to blast the sugar out.

Dr. Smith is the author of the #1 New York Times bestselling books, “Shred: The Revolutionary Diet,” and “Super Shred: The Big Results Diet,” along with “The Shred Diet Cookbook.”

“Blast The Sugar Out” is the ultimate guide to eating well-and frequently-while dieting or making a lifestyle change to feel better and reduce added sugars in your diet.

For more information from Dr. Smith head to his website: doctoriansmith.com.

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