The Feuerstein Fallacy

Published on Aug 28, 2014

Pastor Josh Feuerstein recently put up a $100,000 challenge to anyone who could prove that God doesn't exist. Seth Andrews, host of www.thethinkingatheist.com, responds.

The Feuerstein Fallacy 

 

THREE SENTENCES: That Perfectly Sum Up Obama’s America

Unfortunately, our country doesn’t look the same anymore after the damage that has been done. The next generation is left to inherit the mess left behind by Obama and his cronies – and these three sentences perfectly describe that.

Courtesy of The Clashdaily.com

The Age Of Disinformation

Here's the first couple paragraphs of a pretty good take on observation and common sense. Form your own opinions, but base them on facts and evidence first.

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I have been a professional meteorologist for 36 years. Since my debut on television in 1979, I have been an eyewitness to the many changes in technology, society, and how we communicate. I am one who embraces change, and celebrates the higher quality of life we enjoy now thanks to this progress.

But, at the same time, I realize the instant communication platforms we enjoy now do have some negatives that are troubling. Just a few examples in recent days…

The Age Of Disinformation

Scottish Government: creationism banned from science class

The fact that they keep calling creationism a theory is the problem. Creationism is a story told to illiterate peasants to keep them under control and take their money....oh wait... That is still happening.


Scottish Government: creationism banned from science class

Change

This is a podcast from The Thinking Athiest. The subject is change. It's a non-religious subject, so I think it is worth listening to, even if you are a believer. Seth talks about the changes in his life, and I think it's a subject we can all relate to. Give it a listen. Maybe it will strike a tone with you.

Change

Memorial Day 2015

I went to Washington DC for the first time in my life about this same time in 2014. It was a trip more impactful than I realized. Seeing Arlington Cemetary and the Vietnam Memorial were things I'll always remember. Here's to all those who'll never have the chance to do it, but gave it all so the rest of us could.

Once a survivor, you never forget it

I had a little time this morning, so I perused over my older posts, particularly the ones starting around March 2006. It was a life changing time for me, as I was stricken with a stage IV glioblastoma multiforme brain tumor.

You can go find them yourself if you have an interest, but suffice to say, it was a very dark time for me. I didn’t know anything about the subject and being thrown into the thick of it was a shocking blow to myself and everyone around me. I have always been pretty healthy and at the time was teaching martial arts. That all came to an abrupt stop as I was thrown into the fight of my life. I had the best doctors and was given all the treatments anyone knew about GBMs at the time.

I immediately looked up survival rates, and they were not encouraging. Survival rates tend to favor the young. This is for a variety of reasons, such as better over all health and a less developed cancer. The worst prognosis is glioblastoma multiforme with 5 year survival at 13% for ages 20-44. Only 1% for those aged 55-64. Holy crap, that’s me!

I wanted to know everything I could about what had invaded my body, but everything I read was usually dark and sinister. There was not a lot of hope, so in an effort to lessen the impact of my prognosis, I just stopped reading about it. A number of people I read about, some of them very famous, had died from the same thing, so although I outlasted them, I was still living in my world, three months at a time, for almost four years.

I didn’t know it then, but the surgeon told my wife I only had maybe six months of life left. She didn’t tell me for almost three years, and set about to do everything she knew to make a liar out of the doctor. Well, nine years and two months later, I am still here. I don’t know all the reasons why, but everything she did and the attitude she kept, has surely done me no harm.

There isn't much in the way of statistics for surviving longer than five years, but if I only had a 1% chance of making it that far, what are the odds of going beyond this? The few anecdotal stories put out by survivors showed that many still have issues, so I appear to be in a category by myself and well off the curve, and leaves me with few words to add. I can't forget what I have been through, and the small dent in the back of my skull is a daily reminder of what has happened. One sure thing is once you are a survivor, it will always be a part of you.

I can tell you that in the past nine years, I have lived more than I ever dreamed possible:

• I have watched both of my boys get married.
• I became a grandfather, and now have three wonderful grand kids in two different countries.
• We gutted our home and remodeled it both inside and out into the one we wanted.
• I have made several new life-long friends, for which I am grateful.
• I was here to say goodbye to my younger brother, who died six years ago.
• I bought my first Harley and began riding motorcycles again.
• I’ve traveled to a number of places to which I have never been.
• Uncluttered my mind from the silliness of things like religion and concentrated on the things which matter in this world, because in truth I know now it’s all we have.
• I workout 8 to 10 hours a week and am in better shape than before the tumor.
• I appreciate each day as a gift, and try to be better at what I can do.
• Shared all of these precious milestones with the woman who has in all probability saved my life.

 
 

Something to Think About

I try not to put a lot of personal commentary on this blog, just interesting food for thought and enlightening information on assorted topics. This one, however, is something that pushes my buttons.
The following observation was forwarded to me from a friend, and I posted it elsewhere, because I thought it was worth repeating.
================================
Something to Think About!

Low military pay was not mentioned in the State Of The Union speech.
However, increasing the minimum wage was for those fast food employees striking for $15 an hour. Let's do some math, shall we?
At $15 an hour Johnny Fry-Boy would make $31,200 annually.
An E1 (Private) in the military makes $18,378.
An E5 (Sergeant) with 8 years of service only makes $35,067 annually.
So you're telling me, LaTisha McBurgerflipper, that you deserve as much as those kids getting shot at, deploying for months in hostile environments, and putting their collective asses on the line every day protecting your unskilled butt!?
Here's the deal, Baconator, you are working in a job designed for a kid in high school who is learning how to work and earning enough for gas, and hanging out with their equally goofy high school pals. If you have chosen this as your life long profession, you have failed. If you don't want minimum wage, don't have minimum skills, change your thinking.
================================
A good friend of mine (I'll call him Steve) replied with the following comment...

The jobs are meant for exactly that. If you plan your life with that kind of job try to comprehend you will not have the other things people have like a house, a nice vehicle and the amenities associated with it and plan accordingly. The number of children you have should be planned within your means as well. You are not entitled to a way of life other than what you provide for yourself. And definitely without demanding I give you something I earned.
================================
In response to him and others, I added an additional opinion...

Just to put the math in perspective, that E1 soldier makes just $8.82 an hour.
What would you rather do for this wage... defend your country while some Islamic radical tries to blow you into parts, or cook chicken parts in a deep fryer? Don't you think our military deserves an increase first?
At an early point in my life I worked as a entry level technician at Motorola ($145 a week), and I seriously considered going back in the military. I chose not to. The main reason was because I decided I couldn't manage to live on the cut in pay. Yes, it was a long time ago, but the point is still the same.
================================
Steve's final response to me was...

This backwards crap sets me off. Our military who continues to defend your rights gets no compensation. 
Try calling some NFL player for help instead of the police. If you're in an accident or your house is on fire call a TV actor.
Try this; work at a job for four years and get health benefits for life and a pension yet our military is woefully underpaid.
================================
His final comment was pointed at our notorious representatives in Washington, and I can't agree more. For all we ask of our military, we treat them as a class below the ones (the fast food workers demonstrating for a $15 an hour wage) they are fighting to protect.

If you are going to demonstrate for something, start with them.

Food Faiths & Diet Religions

a review by Harriet Hall, M.D., the SkepDoc is a reprint of eSkeptic magazine from May 20, 2015

The parade of diet fads is unending; they will continue to proliferate as long as humans have to eat. They have created a hellish world in which every food component is a potential demon: fat, gluten, carbs, sugar, wheat, salt, etc. Diet gurus, both professional and amateur, are always ready to tell us what to eat or not to eat. Their advice is supported by great enthusiasm and plentiful testimonials but little scientific evidence.

In his new book The Gluten Lie: and other myths about what you eat Alan Levinovitz examines the diet myth phenomenon from a refreshingly different viewpoint. He might seem like a strange candidate to author a book on diet. He’s not a nutrition expert, a doctor, or even a scientist; he is a scholar of religion. But that gives him a unique perspective. His expertise is in studying religious stories that function as metaphors. He says the key to understanding fad diets is not science, but history. “Once you see enough of the same archetypal myths and the same superstitions, new dietary claims start to look a lot like flood myths.”

They do indeed. The same memes keep repeating. Good vs. evil. Natural vs. manmade. Magical thinking: you are what you eat. The scary technology of the modern world vs. the idealistic Eden our ancestors supposedly enjoyed (they didn’t!). Evolutionary “Just So Stories” that convert what we think our ancestors ate into what we should eat or argue that since evolution didn’t equip us with sharp fangs, we shouldn’t eat meat. People presume to know Nature’s intentions. Clean, pure, virtuous foods vs. “unclean” forbidden foods, toxins, and sinful indulgence. We are being manipulated for profit by evil big corporations to the detriment of our health. Subconscious Puritan values kick in: if it’s pleasurable, it must be bad. Religious-like mantras divide the world into simplistic binary categories. Following the strict guidelines of the in-group proves you are a good person. Moral and religious vocabulary is inappropriately applied to scientific questions.

Levinovitz suggests that it would be helpful for scholars of folk and fairy tales to examine nutrition myths. Folklore studies would be able to classify diet stories into repeated story types like “miracle food from Tibet,” “dietary cures for chronic disease,” and “everyday food is poisonous.”

To many people science is suspect because of the steady stream of scientific reversals on butter, wine, or whatever food appears in the headlines. But he points out that these are not reversals at all, because nothing was ever established in the first place. The headlines report single preliminary studies that are questionable, not scientific consensus based on an accumulated body of reliable data. True science is humble, cautious, and embraces complexity and uncertainty.

“The unpleasant reality is that we don’t know what constitutes an ‘ideal’ diet, and there may be no such thing.” Eating in moderation has always been the common sense mainstay of diet advice, and science has added nothing that stands up to rigorous scrutiny. Levinovitz advocates removing the fear and restoring the pleasure in eating. “Fiction, not food, is the real demon.” With healthy helpings of history and skepticism, we can learn to laugh at fads and eat our dinner in peace.

As Levinovitz relates the history of MSG, gluten, fat, sugar, and salt, the repeated memes produce a strong sensation of déjà vu: someone makes a chance observation, gets an Idea that might explain the observation, extrapolates to apply the Idea to everyone, does a poor-quality uncontrolled study that seems to support the Idea, and persuades people to try his diet. They respond because the Idea strikes a chord, fits in with their worldview, is emotionally satisfying, and seems scientifically plausible. When they change their diet, they tend to eat healthier because they cook at home and eat less junk food. They feel better for psychological reasons and placebo effects, confirmation bias kicks in, and they spread the word with testimonials. Eventually more rigorous scientific studies debunk the Idea, but it is too late. MSG is exonerated, but people continue to believe MSG is the reason for their symptoms. Emerging evidence suggests that non-celiac gluten sensitivity may not be sensitivity to gluten but to FODMAPS (Fermentable Oligo-, Di-, Mono-saccharides And Polyols); if that is confirmed, we can predict that people will continue to believe gluten is the culprit. Once people’s minds are made up, they resist new evidence. Anecdotes and big Ideas reinforce powerful myths and promise simple solutions to a variety of health problems. Asking someone to question their food beliefs is tantamount to asking them to change their religion.

Levinovitz has done his research, and he understands science better than many scientists. He says, 

If we are serious about the quest for good health, physical and mental, we cannot be slaves to fear and to our desire for easy answers. We must honestly admit our ignorance. We must recognize our capacity for self-deception. And when others—including medical and scientific professionals—refuse to do the same, we must learn to recognize their lies.

Most fad diets have been definitively debunked by scientific evidence. He doesn’t mince words: he says Grain Brain is a lie. Unfortunately, professional organizations don’t always follow the evidence. They promote their own lies, recommending low salt and low fat diets long after they should have been discarded for lack of evidence. They see themselves as experts and saviors and their egos won’t let them admit they have been giving their patients bad advice and making false dogmatic pronouncements about things that are far from settled. There is no good evidence that low fat diets are healthier. The low salt recommendations are practically impossible to follow; they may be advisable for a small sub-section of the population that is salt-sensitive, but for the rest of us, low salt diets are unnecessary and may create problems like potassium deficiency.

The book ends with two appendixes: (1) The Unpacked Diet and (2) UNPACKED: The Unpacked Diet. The first is a persuasive argument that the problem is not what you eat but what it is packaged in. It cites numerous scientific studies showing that plastics (like BPA), Styrofoam, and even aluminum have deadly health effects. By switching to Unpacked-approved packaging materials, you will experience health benefits: weight loss, sound sleep, lower blood pressure, no risk of cancer or Alzheimer’s, no more acne, dry skin or brain fog. It recommends a 9-day “detox” trial to see for yourself how much better you will feel when you avoid those toxic packaging materials.

The second appendix is an annotated version of the first revealing that it is a satire and showing how it copies the methods of diet faddists, reproduces their testimonials word for word, cherry-picks scientific studies that appear to support the thesis, uses faulty logic, plays on emotions, and is designed to thoroughly mislead readers. I would encourage you to read the first version and try critiquing it yourself before you read the second. It’s a good exercise to see how much you have learned from the book.

The Gluten Lie is well written, entertaining, solidly referenced, and perhaps the best debunking of popular diet myths ever. Reading it will equip you to quickly spot the flaws and the recurrent myths in the next fad that you will inevitably encounter.

Five Reasons to Switch to High-Intensity Interval Training (HIIT)

Health Watch readers know that when it comes to exercise, we recommend high-intensity interval training. HIIT is all about maximizing results while minimizing time spent in the gym. The average session lasts 20 minutes or less. But don’t let the duration fool you… This kind of exercising comes with health benefits traditional cardio can’t replicate.

Here are five reasons to switch to HIIT:

1. Eases Depression: Drugs for depression carry serious side effects…like insomnia, hypertension, and other undesirable outcomes. Meanwhile, one study found more than 60% of subjects doing HIIT cut their depression symptoms in half. It only took eight weeks to see results.

2. Promotes Heart Health: Too much exercise can work against your heart. Marathon-style running can add scar tissue to your heart, which can obviously lead to unfavorable health consequences. But HIIT works differently. Two weeks of HIIT raises your aerobic capacity—VO2max—just as much as two months of steady-state cardio. This puts less strain on your heart over time. And research shows a high VO2max could be the best predictor of 10-year survival rates among heart disease patients.

3. Helps You Lose Weight Quicker: A Canadian study looked at the difference between HIIT and incline walking. Researchers found subjects burned twice as much fat with 12 minutes of HIIT than with an hour of uphill walking after six weeks. It even helps you hold on to your muscle mass better than steady-state cardio exercise.

4. Reduces Risk of Stroke: You know exercise can help save your heart… But HIIT may also help reduce your risk of stroke by as much as 63%. Research shows engaging in HIIT increases oxygen uptake and aerobic capacity. These two factors may even help prevent a stroke after you’ve already had one. Yet moderate or steady-state exercise won’t lead to an improvement. Even better, the protective effects of HIIT can last for months after your last session.

5. Extends Your Life: It’s not just a theory... Researchers in one study found 75 minutes of exercise a week may make you 31% less likely to die after 14 years. But the best way to get there is with several HIIT sessions a week. That’s because switching to HIIT can also lower your overall death risk by about 30%. In other words, five days of HIIT a week could be the fastest path to adding healthy years to your life.

The basic formula for HIIT is simple. Just warm up for 3–5 minutes…then sprint at an all-out pace for the next 30–60 seconds. Then slow to a jog for the next minute or two. Repeat this process 5–7 times and then cool down for at least two minutes. 

Most importantly: Take it easy at first. Starting anything with unbridled enthusiasm is a sure way to burn out as quick as you started. Give yourself time to acclimate to the new routine. Increase it as you begin to feel comfortable with the increased activity level. You'll be glad you did. 

Permission Slip

While preaching is not allowed in Australian public schools, it is apparently fine to replace school counselors with 'Christian Volunteers' such as Darryl.

The following is a conversation taking place between a parent and a school Christian volunteer.

Read the whole thing. It's pretty comical.

Permission slip

The trouble with chicken

I watched this program last night. 
If you eat chicken, you must see this. Educate yourselves.
This is important!

Frontline: The trouble with chicken

The Skinny on Fats, Part 2 - Part 1 can be found on the previous blog entry.

Polyunsaturated Fatty Acids: Due to the chemical nature of polyunsaturated fatty acids, they are very loosely packed, they remain in a liquid state, and are highly unstable when exposed to heat and light. Therefore, these oils should be packaged in dark glass and stored away from heat (though most are not). The unstable nature of polyunsaturated fatty acids makes them susceptible to the formation of free radicals. Free radicals are highly reactive molecules that can cause inflammation and tissue damage. They have been implicated in a number of diseases.

The most common polyunsaturated fatty acids found in our foods are omega-6 and omega-3 fatty acids. These fatty acids are considered to be essential fatty acids, because the body cannot make them and they must be obtained through the diet. Examples of foods high in omega-6 fatty acids include safflower, sunflower, soybean, grapeseed, corn, canola and cottonseed oils.

Examples of foods high in omega-3 fatty acids include cold-water fish (salmon and mackerel), grass-fed beef, flaxseed, and walnuts. Some sources say that humans evolved on a diet with a ratio of omega-6 to omega-3 essential fatty acids of approximately 1:1. The modern Western diet typically has a ratio of ~15:1. It is generally deficient in omega-3 fatty acids, and has excessive amounts of omega-6 fatty acids compared to the ancestral diet, on which genetic patterns were established.
Excessive intake of omega-6 fatty acids and a very high omega-6:omega-3 ratio have been shown to promote the many diseases, including cardiovascular disease, cancer, inflammatory and autoimmune diseases. Increased levels of omega-3 fatty acids (a low omega-6:omega-3 ratio) has been shown to exert favorable effects on cardiovascular disease, certain cancers, inflammation and asthma. Following a diet with a lower ratio of omega-6:omega-3 fatty acids is more desirable in reducing the risk of many of the chronic inflammatory diseases that are highly prevalent in Western societies.

A Word on Medium Chain Triglycerides (MCTs): Oils can contain short chain, medium chain, or long chain fatty acids. Dietary sources of MCTs include palm kernel oil and coconut oil. MCTs have been shown to increase fat oxidation and energy expenditure as well as reduce food intake and beneficially alter body composition. The research is mixed regarding the use of MCTs for improving exercise performance.

MCT oil is used by some to help promote a ketogenic state, which has clinical applications for neurodegenerative disorders such as seizures, Parkinson’s and Alzheimer’s disease.

Trans Fats and Hydrogenated Oils: Hydrogenation is an artificial process whereby polyunsaturated fatty acids, which are normally liquid at room temperature, are converted into solid fats at room temperature. The most common example is the conversion of vegetable oils into margarine and shortening.

Margarine was once thought to be a heart-healthy alternative to saturated fats, but trans fats have been linked to a number of adverse health conditions. The polyunsaturated fatty acids in most vegetable oils are inherently unstable and can lead to the formation of free radicals. Hydrogenated vegetable oils are even worse as the process of hydrogenation changes the natural configuration of these hydrogen atoms, “cis,” to a formation called “trans.”

The “trans” formation can cause serious problems in cell metabolism, including depression of the immune system, cardiovascular disease, diabetes, obesity, sterility, birth defects, decreased ability to produce breast milk, loss of vision, and weakening of bones and muscles.

It’s hard to believe that trans fat-laden margarine was once promoted as a health food and used to replace the naturally occurring saturated fat that humans have been consuming since Paleolithic times. Common sources of trans fats other than margarine include shortening, deep fried foods (e.g., doughnuts, french fries, fried chicken, etc.), and commercially baked goods, such as cookies, crackers, and pastries. Trans fat may also be lurking in non-dairy creamers, microwave popcorn and other packaged snack and ready-made items.

What About Cholesterol? Cholesterol comes from animal sources and is made in the liver. It is essential for a long list of functions; cell membrane integrity, stress and reproductive hormones, vitamin D production, a healthy nervous system, proper immune system function, bile production needed for digestion of fat in our foods, protecting us against cellular damage that leads to heart disease and cancer, maintaining a healthy intestinal lining, protecting against autoimmune diseases, and anti-oxidative activity
We’ve been told for decades to limit cholesterol-rich foods, but in light of current research, that advice may be changing.

In fact, the American Heart Association changed its policy on dietary cholesterol in 2013, citing insufficient evidence to support the idea that eating a lot of cholesterol in foods leads directly to higher amounts of artery-clogging cholesterol in the bloodstream.

Exercise & Excess Post-Exercise Oxygen Consumption (EPOC): High-intensity interval training results in EPOC, causing an increased rate of triglyceride/fatty acid cycling and a shift from carbohydrate to fat as a fuel source. EPOC has been shown to be a good strategy for fat loss and conditioning.

Practical Eating Tips

    1    Cook with extra virgin coconut oil, organic (preferably grass-fed) butter, extra virgin olive oil, or avocado oil.
    2    Each oil has a different smoke point based on its chemical structure. Be sure not to heat an oil beyond its smoke point as this leads to free radical formation.
    3    Avoid polyunsaturated vegetable oils: safflower, corn, sunflower, soybean and cottonseed. These are unstable and pro-inflammatory. If you use canola oil, make sure it’s organic (otherwise it will be genetically modified).
    4    Avoid deep fried foods, unless they have been deep fried in a good quality oil (virgin coconut oil, red palm oil or avocado oil) that has not been re-used.
    5    Avoid anything that is made with hydrogenated or partially hydrogenated oils. This includes shortening and margarine, french fries, onion rings, tempura, doughnuts, and most processed, commercially prepared baked foods like, crackers, potato chips, cookies, chocolate bars, muffins, cakes, and pastries.
    6    Avoid nuts and seeds roasted in oil as these are usually polyunsaturated oils. You’re better off roasting them yourself.
    7    Eat healthy, concentrated sources of fat from plant foods, including avocado, raw nuts, raw seeds, unsweetened coconut, coconut milk, virgin coconut oil, and extra virgin olive oil.
    8    If consuming fat from animal sources, choose organic eggs from free-range birds, cold-water fish, organic chicken, grass-fed butter and red meat (beef, buffalo, and lamb), and wild game.

References
Antonio, J., Kalman, D., Stout, J., Greenwood, M., Willoughby, D., Haff, G. (2008) Essentials of Sports Nutrition and Supplements. New Jersey. Humana Press.
Børsheim, E., & Bahr, R. (2003). Effect of exercise intensity, duration and mode on post-exercise oxygen consumption. Sports Medicine, 33(14), 1037-1060.
Chan EJ, Cho L. What can we expect from omega-3 fatty acids? Cleve Clin J Med. 2009 Apr;76(4):245-51. Review.
Clegg, M. E. (2010). Medium-chain triglycerides are advantageous in promoting weight loss although not beneficial to exercise performance. International journal of food sciences and nutrition, 61(7), 653-679.
Kiage, J, Merrill, P,Robinson, C,Cao, Y,Malik,T,Hundley,B,Lao,P, Judd,S, Cushman,M, Howard,V and Kabagambe,E. Intake of trans fat and all-cause mortality in the Reasons for Geographical and Racial Differences in Stroke (REGARDS) cohort. Am J Clin Nutr May 20, 2013.
McPherson, P. A. C., & McEneny, J. (2012). The biochemistry of ketogenesis and its role in weight management, neurological disease and oxidative stress.Journal of physiology and biochemistry, 68(1), 141-151.
Marz, R. (2002) Medical Nutrition From Marz, 2nd edition. Oregan. Omni-Press.
Ohno, H. Shinoda, K, Spiegelman, BM, Kajimura, S. PPARy agonists induce a white-to-brown fat conversion through stabilization of PRDM16 protein. Cell Metab. 2012 Mar 7;15 (3): 395-404.
Siri-Tarino, P, Sun, Q, Hu, F and Krauss, R. Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease. AJCN. January 13, 2010.
Simopoulus, AP. The importance of the ratio of omega-6/Omega-3 essential fatty acids. Biomed Pharmcother. 2002 Oct;56(8):365-79.
Volek, J.S., Sherman, M.J., Love, D.M., Avery, N.G., Scheett. T.P., & Kraemer, W.J. (2002). Body composition and Hormonal responses to a carbohydrate- restricted diet. Metabolism, 51 (7), 864-870.

What's The Skinny on Fat?

Fat is probably the most feared and misunderstood macro-nutrient. It has been associated with heart disease and conjures up images of going directly from the lips to the hips. Here's the latest skinny and science on fat. Fat misconceptions emerge from the notion that fat from foods is inherently fattening. Fat, like carbs and protein, is a source of energy (calories). Calories are a measure of food energy and are expressed in kilocalories or kilojoules, or more simply “calories”.


The breakout for the macronutrients are:
Protein – 4 cal/gram
Carbohydrate – 4 cal/gram
Fat – 9 cal/gram
Alcohol – 7 cal/gram

As you can see, fat has more calories per gram, but there are many factors that determine if a food (or fat) will be stored as fat. These include how foods are metabolized, the quality and composition of one’s diet, and what type of exercise a person does.
In order to sort through the misinformation and myths surrounding fat we need to understand a bit about the biochemistry and role of fat.

Biochemistry 101: Important Fat Functions
    1    Energy
    2    Protection
    3    Body temp regulation
    4    Nutrient transport
    5    Regulates stomach emptying
    6    Hormone synthesis
    7    Palatability and satiety

Fat Digestion, Transport, Storage and Metabolism: 
Fat digestion begins in the mouth and stomach, but primarily occurs in the small intestine through the action of bile salts released by the gallbladder, along with enzymes released from the pancreas.

Fats are transported by structures called chylomicrons: HDL (high-density lipoproteins), LDL (low-density lipoproteins), apolipoproteins and lipoprotein(a). HDL is cardioprotective, but LDL, apolipoproteins and lipoprotein (a) have been correlated with heart disease.

Fat is primarily stored as “white fat”, which is metabolically inactive and more prevalent as we age. Brown adipose tissue (BAT) is another way fat is stored. BAT is more metabolically active. Fat metabolism is regulated by insulin, thyroid hormones, glucocorticoids, catecholamines and growth hormone.

The fat in our food is made up of fatty acids, which are classified into three major groups based on their chemical configurations:
 
    1    Saturated
    2    Monounsaturated
    3    Polyunsaturated

All fatty acids are made up of a chain of carbon atoms with hydrogen atoms filling in the spaces around each carbon atom. The configuration of these atoms determines the type and nature of the fat and whether it is a solid or liquid at room temperature. In addition, it also determines the stability of a fat, which has implications for health and culinary purposes. In general, all fats and oils from animal and plant sources are made up of a combination of saturated, monounsaturated and polyunsaturated fatty acids.

Saturated Fatty Acids: 
Due to their tight chemical bonding, saturated fatty acids are solid structures that are extremely stable and have a high melting point. Saturated fatty acids are found mainly in animal fats like dairy, red meat, and the fat on poultry, as well as in tropical oils like coconut oil. Additionally, the body makes some of its saturated fatty acids from carbohydrates in the diet.

In the past, saturated fat was thought to be linked to heart disease and stroke, but it turns out that this may have been a big, fat lie. A 2010 meta-analysis published in the American Journal of Clinical Nutrition pooled together data from 21 studies and included almost 350,000 people tracked for an average of 14 years. This study concluded that there is no relationship between the intake of saturated fat and the incidence of heart disease or stroke.

Monounsaturated Fatty Acids: 
Because of the looser chemical bonding of monounsaturated fats, they are usually liquid at room temperature. Monounsaturated fats are relatively stable, even when exposed to some heat. The most common type of monounsaturated fatty acid found in food is called oleic acid. Monounsaturated fatty acids are found in olive oil, avocados, macadamia nuts, peanuts, almonds, pecans, and cashews.

The Evolutionary Tree of Religion

This is an interesting view of religion and its various roots. I never saw anything like this in one snapshot. Enjoy the education. 

Ride of the Valkyries

I don't have the date handy, but many years ago, Anthony Newman made an album called Organ Orgy, where he performed this song on the Æolian-Skinner organ at the Cathedral Church of St. John the Divine.

I have the album and as far as I know, this has never been pressed to CD. I would most certainly buy it if it were. This is my favorite organ piece of all time and when the wife isn't home, I like to crank it up and rattle the walls with this music. It really stirs something up in me and I hope it can do the same for you.

Enjoy it.

Ride of the Valkyries

It's a gas

OK, it's time to clear the air...

For some reason, there has been a lot of talk around me about farts lately. I have no idea why this seems to be the topic of the month, but it always finds its way back around from time to time. 

But since we're on the subject, there are a number of facts and misconceptions about this curious byproduct. I found this site which may provide some factual information. At the vary least it will give you something to share with your kids. You'll appear to be worldly about every kid's favorite subject. 

Anyway, here it is...
Facts on farts

and if you haven't seen this...

Infrared fart