Mice that don’t have myostatin have dramatically increased muscle mass: Myostatin levels increase during aging, a finding that may (at least partially) explain age-related decreases in muscle mass (Basaria and Bhasin 2012). Is there anything that we can do besides strength-training (Snijders et. al 2014) to decrease myostatin levels? To address […]
Homemade chocolate recipe: 1 oz raw, organic cacao beans 1-3 oz. Medjool dates, depending on your desired level of sweetness Put both into the food processor until smooth (~2 min). Then, take it out and enjoy! If you’re interested, please have a look at my book!
The media often tells us that dark chocolate is “healthier” than milk chocolate because of its high antioxidant content. Yes, this is true: dark chocolate contains more than four times the amount of antioxidants than milk chocolate (~200 Units/gram vs. ~45 Units/gram; Miller et al. 2006): However, as shown below, what […]
In an earlier article I wrote about how cooking foods at a high temperature (greater than 250ºF, including frying, baking, roasting and grilling) produces the neurotoxic and carcinogenic compound, acrylamide (http://voices.yahoo.com/acrylamide-chocolate-another-10217911.html?cat=5). However, the adverse effects acrylamide that I discussed were solely based on rodent studies. In this follow-up article, I’ll […]
The main drawback to optimal health if you eat store-bought chocolate is that cacao beans are roasted, thereby increasing the concentration of the carcinogen, acrylamide (https://michaellustgarten.com/2014/07/27/acrylamide-is-in-chocolate-another-reason-why-cooking-food-at-high-temperature-is-not-good-for-you/). Besides eating homemade chocolate made from raw cacao beans (https://michaellustgarten.com/2014/09/21/homemade-chocolate-in-2-minutes/), are there any health benefits to drinking raw cacao? The answer is yes, and it comes […]