No Time to Train, FODMAP Diets, and Curing Cavities

Filed under: General Health, Nutrition, Training

First off I just wanted to thank everyone for the well wishes and congratulations, they are much appreciated!

Today I wanted to direct your attention to some really quality content that I have come across lately that I think you might want check out for yourself.

Don’t Have Time to Train? – Tony Gentilcore. Tony pretty much lays down the law as to why there is always time to train. Not “having time” really means you are not making time. I even fell victim to this for a while, often only training 2x/week, but no more. I am back on 4x/week and kicking ass. Hell my best friend was able to train consistently (and very creatively) while being on the top of a mountain on the border of Afghanistan and Pakistan. If he can do it, why can’t you?

Low FODMAP diet has been great for my gut – Cassandra Forsythe. Cass discusses a very interesting concept on food and its effect on your GI tract. She is someone who has had GI problems for years, as she discusses, and this new strategy has done wonders for her. If you are someone who has struggled yourself, check it out.

Dr. Mellanby’s Tooth Decay Reversal Diet – Stephan Guyenet. I think when I post one of these blogs I always include a post from Stephan, his stuff is just that good. Considering that my wife is a dentist, this post was even more poignant to me. While the post does disparage grains a bit due to their phytic acid content, I will point out that sprouted grains have minimal phytic acid due to the sprouting process.

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Posted on December 15th, 2010 by Brian St. Pierre

2 Comments

  1. Payam Says:

    Brian,

    I agree that soaking and sprouting grains (and fermenting in the case of sourdough and injera for example) minimized the phytic acid content. What effect does it have on the other harmful aspects of grains though, such as gluten and lectins? Also, didn’t Stephen’s post suggest that with certain grains, specifically oatmeal, soaking doesn’t really do anything?

  2. Brian St. Pierre Says:

    Payam,

    Sprouting decreases most other anti-nutrients though it does not have any effect on gluten. Ezekiel sprouted products however, are also made with legumes and non-glutenous grains, so its gluten content is lower than normal bread.

    Yes according to Stephan soaking oats did not affect its phytic acid content.

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