Two cool and interesting news stories to share with you today!
First up, it’s some very encouraging skincare news! We’ve known for a while that dairy products and greasy meats can increase outbreaks. It’s something the food lobby has fought in the medical establishment, and it’s taken awhile to get people to really come to terms with the effects of animal products on skins, but between the saturated fat and the high hormone content in dairy products, it’s getting pretty hard to argue with the fact that animal products don’t do wonders for our faces!
According to a new study I read online, now the reverse is proven! Healthy diets that are low in animal products and high in fruits and vegetables, high in fiber and low in sugar, lead to a significantly reduced rate of outbreaks in skin. Researchers said that high-gluten and high-sugar foods may cause inflammation under the skin, which causes glands to overreact. People in a study who ate fresh fruits and vegetables and fish four days or less per week had twice the likelihood of having an outbreak than those who ate those food groups every day. The study points out that this is mainly correlative evidence at this point, and that other factors like stress and genetics certainly have an impact. But overall, the healthier your stomach is, the healthier your skin will be, too!
I also read a very interesting article this past week about how a new theory might shed some light on how the change in what we’ve eaten over time may have impacted our evolution. One theory that’s gone around for a long time is that the extra protein humans got from eating meat helped our brains grow to the abnormally large size they are now (compared with other mammals). That’s something we have to grapple with regardless of whether we personally decide to eat meat now, even though we thankfully have more than enough plant-based options to sustain or brains with protein these days. But this new theory, which I believe was published in Scientific American, talks about how early people used fire to cook fruits and vegetables, which made them easier to digest. So, they didn’t need as much energy to digest them, and their bodies would have redirected that energy toward enlarging the brain and forming other more human attributes. There’s not a lot of evidence of cooking during the periods the theorizers are talking about, but I did find one piece in Ars Technica which talked about some neanderthal pottery that’s been found in Africa which shows sophisticated cooking earlier than anyone’s anticipated so far.
The point of all this, from my perspective, is that there are two important lessons to learn. Meat might have allowed us to have bigger brains, but according to the second study I mentioned, evidence of cooking vegetables and processing grains into rough breads and stews in those pottery objects shows that it was the process of preparing foods and becoming able to digest more difficult vegetables that are hard to digest raw meant that
That’s one reason I’m a big believer in juicing as opposed to being strict about eating every single vegetable raw and crunchy. Some produce is just plain hard to digest, and I don’t think we should ignore that. We can get the same nutritional benefits from juicing it without causing our guts to feel like hell. Because, if you look at the trends, what happened was, humans discovered cooking, which gave them a wider range of food to eat, allowing them to settle down, but definitely sacrificing some nutrition (we realize now). Now, we know that juicing gives us the same diversity in our diets, and it takes the effort out of digestion, but without the nutrient loss that you see in cooking.
Anyway, it’s a lot to think about, but I leave it out there for you all as food for thought! Most of those articles should be pretty easy to find with a quick Google.