John Williams, Ph.D., has degrees in archaeology and anthropology. His investigate and fieldwork has focused on the Paleolithic and Neolithic of the "Old World", which basically means the Stone Age of Europe, Africa and Asia. John has all the time had an interest in nutrition, which indubitably works quite well within prehistoric studies, because our past was one big food quest.
Cb: Tell us more about your coming to nutrition, and more importantly, developing delicious wholesome eating recipes.
Jw:
You might ask, how in the world did an archaeologist get into creating wholesome recipes? I've never been a stranger to the kitchen. My Mom never indubitably enjoyed cooking, so she encouraged me to cook for myself from a very early age. In fact, in grade school, I would wake up at 6 Am so I could make an omelet for myself before school. Ok, so maybe I was a strange kid, but I indubitably learned to find my way colse to a kitchen.
Cooking skills have also come in very handy on excavations, where there are crews of 10-20 habitancy needing cusine from long days of heavy labor in the sun. We ordinarily have chefs, but I'm all the time poking my nose colse to the kitchen, giving them recipes to make sure we have enough protein and a good fatty-acid profile.
My travels have also taught me a lot about international cuisine. I had an Indian roommate in Israel when I was doing my dissertation research, and he taught me a lot about Indian food, which I think is some of the best in the world. I've also been to varied places colse to the Middle East and Europe, where I picked up quite a few cooking tips.
Over the past few years, I've been continually experimenting with making wholesome recipes that taste great. Bodybuilders are some of the most knowledgeable habitancy out there when it comes to nutrition, yet many of them will resort to eating tuna from a can and boiling chicken breasts. Not that there's anything wrong with an occasional quick snack, but there are indubitably ways to make wholesome meals both quick and delicious.
Cb: What is your take on eating dairy? Are there any problems with inviting large amounts of dairy products?
Jw:
My fridge is full of bungalow cheese and yogurt. But I'm not a big fan of milk, as I've found that it makes me 'stuffy', for lack of a better word. If you want to know the gory details, I get some mucus buildup after drinking milk, which leads me to hypothesize I have a low-grade allergy to it. It's the same feeling I've had after eating takeout Chinese food loaded with Msg - not good. Interestingly, I can eat bungalow cheese and yogurt all day without the stuffiness.
There's also the whole issue of dairy and insulin response. A few studies have shown that dairy products cause a disproportionately large insulin response, which some habitancy believe could forestall fat breakdown.
But of procedure milk and dairy are an exquisite source of casein, which is one of the best sources of protein out there. So in the end, it's entirely up to the individual. Personally, I won't be making all that many recipes with milk in them, because of the potential side effects.
Cb: What is your take on the low-carbohydrate coming to fat loss? Do you have any low-carbohydrate case studies you would like to share? What are your top sources of carbohydrate that you suggest habitancy eat?
Jw:
Extremely low carb approaches like Atkins, and even all liquid protein and Efa diets like the Velocity Diet indubitably can be efficient in losing fat fast. But like I said earlier, a more balanced diet is indubitably better in the long run. I think that avoiding foods like spinach or broccoli because of their few carbs would be a travesty.
Cb: What are your top sources of protein?
Jw:
I ordinarily grill about 3 pounds of chicken breasts at a time for quick meals during the day, and cook a permissible breakfast and dinner with eggs, lean beef, fish, and the occasional game meat (bison, venison, etc.)
Cb: What are your top sources of fat?
Jw:
Each morning I have a strong cup of Joe and a teaspoon of fish oil to clear the reasoning cobwebs with a caffeine-Dha combo. Not mixed together of procedure - I wouldn't want to ruin the taste of my Ethiopian Harrar! Then throughout the day, I'll have a couple of omega-3 eggs (Pilgrims Pride EggsPlus), some olive oil in varied meals, and varied nuts - particularly almonds and walnuts. I also take a couple of fish oil caps with every meal. This tends to equilibrium all out, providing a moderate estimate of saturated fat, enough monounsaturated, and about a 2:1 ratio of omega-6 to omega-3's.
Cb: Can you tell us the role of food in controlling "inflammation" (i.e. Controlling arthritis)? What foods should be avoided? What foods should be consumed?
Jw:
One of the easiest ways to combat inflammation is by drinking enough water. Particularly if you drink coffee or any caffeinated beverage, water is a must. The commonly suitable estimate for active habitancy is about a gallon a day.
Another major pro-inflammatory aspect of our diets is a high omega-6 to omega-3 ratio. If our cell membranes are full of omega-6's, then muscle soreness and damage will be much worse after weight training. But get those fats balanced (more omega-3's), and inflammation/soreness can be reduced, prominent to reduced rescue time.
