Tuesday, December 30, 2014

More (Emotional) Heart Happiness = Less (Physical) Heart Crappiness

There's an exception to every rule ... except for the rule that there's an exception to every rule. 

For example, self-medication is almost never recommended. But in this case, these two drugs are so effective and infectious that you would do well to dose up and get started right away. 

Happiness. The Wonder Drug. 
In a 2012 review of over 200 separate studies, this meta-analysis found that positive mental states (such as optimism, happiness, and life satisfaction) were directly correlated to a lower risk for cardiovascular disease. 

And if you're heart health weren't enough, subjects of this study showed that those with greater well-being scores had: 
"lower levels of [the stress hormone] cortisol, pro-inflammatory cytokines, cardiovascular risk, and longer duration REM sleep compared with those showing lower levels". 
Lower stress hormones, lower chronic inflammation, heart disease risk ... and better sleep! 

If there were a medication that you could prescribe to do all theses things, Big Pharma would make big bucks selling a big boxes of these at Costco. But this particular drug is free, with only positive side effects.

Laughter. The Wonder Drug.
Simple laughter does amazing things, like reducing the stress hormones cortisol, as well as epinephrine. These two together can push your body into a full blown stress response through the sympathetic nervous system (the fight or flight response).

And what a simple thing to do. For example, watching just 30 minutes of Seinfeld, or something that just makes you laugh out loud, can help improve your immune system ... so you're just less likely to get sick. 

Your arteries function better, and it is also associated with a reduction in the chemical causes of join pain. Yeah, laughter does that.

So if you're looking for a great medication with zero bad side effects, start with laughter and then add happiness. That should do it.  

For more information: Click here to visit Will Clower's website.

Wednesday, December 17, 2014

Ask Will: Cholesterol

Dear Will, 

Our son had his blood tested last week and has high cholesterol…so weird…he is only 10.  

My wife is really good about providing a balanced, healthy diet to the kids (has a hard time with me) but he still appears to have some more specific dietary needs.  

The Mediterranean diet, from what I remember, hits cholesterol specifically doesn’t it?

Thanks in advance for your help! 


Hi Tedd, thanks for the question!! 

This is so important to answer because the science on cholesterol is changing under our feet. At first we were told to get our total cholesterol under 200 mg/dl at all costs (take statins, for example). 

More recently we were told that the total value isn't as important, so long as the balance between GOOD CHOLESTEROL and BAD CHOLESTEROL is correct. 

Great review here from the Nat'l Heart Lung and Blood Institute.

Something we need to keep in mind is that although the research changes quickly, not all clinicians may keep up with the pace. This can result in outdated advice. It's not always the case, of course, but it does help explain our confusion when one clinician may say X, a second one emphatically argues for Y, and a third goes totally off-grid with Z.

What About The Mediterranean Diet?
You're correct that the Mediterranean Diet is recommended for many things, including overall cardiovascular health. Basically, this approach includes normal foods (fruits and veggies, dairy daily in the form of yogurt or cheese), normal drinks (tea, water, coffee, wine, juice, milk ... nothing artificial), meats that lean on fish and chicken, and daily activity. 

I know we don't live on the Amalfi coast in Italy (bummer, eh?), and so we cannot eat their specific cuisine purchased from their grocery stores on their time schedules. But with your son, if you follow these basic rules you'll be adapting their principles at least. 

And the impact of this approach on cholesterol -- according to the data, see below -- will be minimal on the total cholesterol number, and can improve the ratio of GOOD to BAD cholesterol in the process. And Tedd, what you're looking for is a ratio of 1 to 3. 

In other words, if your son's good cholesterol is 50, the bad should be around 150. Again, if fruit becomes your dessert, you make your own food at your own home from real ingredients, additive sugars are cut out, and deep fried ... everything ... becomes the vast exception to the rule, then this ratio should move in the healthy direction. 

Let me know if this makes sense, and (as a cure for insomnia, lol) check out the seismic shift on cholesterol research below.

Cholesterol Is Getting Another Look
Your body needs cholesterol. In fact, a full 75% of all the cholesterol in your body is made by your own liver. 

Your body's commitment to cholesterol is likely due to the fact that every large axon in your brain is ringed by it. And the rest of your body needs it to make vitamin D, hormones, and also to help you digest your food.  

That's how important it is for you. 

But over the past 30 years, we were told that this vital molecule was directly linked to heart disease, and also that eating cholesterol (as in an egg, for example) increased that risk. Fortunately, the research is coming back around on this, and changing its mind. 

Here's just a taste (so to speak!):
1. The cholesterol -- heart disease link is not as solid as we thought:
In recent years, there have been a number of epidemiological studies that did not support a relationship between cholesterol intake and cardiovascular disease. Further, a number of recent clinical trials that looked at the effects of long-term egg consumption (as a vehicle for dietary cholesterol) reported no negative impact on various indices of cardiovascular health and disease. STUDY LINK HERE.

2. The targets for dietary cholesterol may be outdated:
The recommendations need to be changed.The lines of evidence coming from current epidemiological studies and from clinical interventions utilizing different types of cholesterol challenges support the notion that the recommendations limiting dietary cholesterol should be reconsidered. STUDY LINK HERE.

3. Dietary cholesterol has a minimal effect on blood cholesterol levels: 
The preponderance of the clinical and epidemiological data accumulated since the original dietary cholesterol restrictions were formulated indicate that: (1) dietary cholesterol has a small effect on the plasma cholesterol levels with an increase in the cholesterol content of the LDL particle and an increase in HDL cholesterol, with little effect on the LDL:HDL ratio, a significant indicator of heart disease risk, and (2) the lack of a significant relationship between cholesterol intake and heart disease incidence reported from numerous epidemiological surveys. STUDY LINK HERE.

For more information: Click here to visit Will Clower's website.

Thursday, December 11, 2014

As Michael Jackson Said, Beet It

I'm sure that was what the King of Pop was actually talking about. 

This weekend, I roasted these amazing beets for an afternoon salad. And as soon as they came out of the oven, I had to take this picture. Beets are art. Just look at these. Is there anything in the known universe that looks anything like this deeply carmine veg? 

I think that I shall never meet
A root so lovely as a beet. 

Not just a pretty face 
Not only are they amazing to just look at, but beets have special phytonutrients called betalains, which take out the metabolic trash in your system that can lead to an awful nest of health problems such as cancer (sciencespeak, they provide antioxidant, anti-inflammatory, and detoxification support through glutathione). 

In fact, they've been shown to reduce tumor cell growth from colon, stomach, nerve, lung, breast, prostate and testicular tissue through a number of pathways, including inhibition of pro-inflammatory enzymes. 

Careful how you cook them
Like some other nutrients such as vitamin C, beets' amazing betalains are labile, and will degrade if you overcook them. That doesn't mean you have to eat them raw like an apple. You can steam them for about 15 minutes, or roast for less than 60 minutes.

The beets in the picture above were roasted for 40 minutes at 425 with a drizzle of olive oil, white wine vinegar, and S&P. That's seriously all it takes!

Don't Forget The Greens
When you buy the entire beet, including the green tops, you can throw them in a pan. Just wilt them down just like you would do with other greens. Why? Because they taste good, for starters, but beet greens are also a huge source of two carotenes that play an important role in health, and especially eye health (lutein/zeaxanthin). 

1 cup of leafy beet greens can contain over 275 micrograms of lutein! 

Bottom line? 
From the beautiful color of the root to the health impact of the greens, I'd say beets are definitely easy on the eyes.

For more information: Click here to visit Will Clower's website.

Wednesday, December 10, 2014

Ask Will. Is Peanut Butter Good For You?

Dear Will, 

I'm not sure about peanut butter. Is it healthy for you? I've heard that it is, and I've also heard that it's not. 

Thanks for any insights you can offer. 

Peanut butter is a total health food. And, as a food, it's like blood type O, it goes goes with practically everything! 

It's awesome for a weekday breakfast, along with a piece of fruit: banana, apple, or even a pear (orange is the exception to THAT little rule). The nice thing about the peanut butter, too, is that it helps lower the glycemic index blabbitty blah of whatever you eat with it. 

In other words, if you put it on a banana, an apple, or even a piece of bread, the healthy fats and fiber helps your insulin/blood sugar stay balanced!! 

And this makes it as good for your blood sugar as it is for your heart. But don't take my word for it, see what the Harvard School of Public Health has to say! 

From HSPH: 

A typical 2-tablespoon serving of peanut butter has 3.3 grams of saturated fat and 12.3 grams of unsaturated fat. That puts it up there with olive oil in terms of the ratio of unsaturated to saturated fat. 

Dr. Walter Willett notes that saturated fat isn’t the deadly toxin it is sometimes made out to be. The body’s response to saturated fat in food is to increase the amounts of both harmful LDL and protective HDL in circulation. In moderation, some saturated fat is okay. Eating a lot of it, though, promotes artery-clogging atherosclerosis, the process that underlies most cardiovascular disease.

Peanut butter also gives you some fiber, some vitamins and minerals (including potassium), and other nutrients. Unsalted peanut butter has a terrific potassium-to-sodium ratio, which counters the harmful cardiovascular effects of sodium surplus. And even salted peanut butter still has about twice as much potassium as sodium. 

Numerous studies have shown that people who regularly include nuts or peanut butter in their diets are less likely to develop heart disease or type 2 diabetes than those who rarely eat nuts. Although it is possible that nut eaters are somehow different from, and healthier than, non-nut eaters, it is more likely that nuts themselves have a lot to do with these benefits. 

For more information: Click here to visit Will Clower's website.

Will TV Interview: Health Holiday Foods. The Reds, Greens, Goods and Bads.

Everything is red and green right now. But when it comes to food selection, which is which ... and why? 

VIDEO: I'll spell it all out here. 

And the good news is that the healthy foods are actually the most delicious. Talk about a win-win! 

(please share this with someone who thinks red and green icing is its own food group!!)

For more information: Click here to visit Will Clower's website.

Tuesday, December 09, 2014

Study: Mediterranean diet prevents cognitive decline.

Don't forget to remember to eat according to the Mediterranean dietary pattern!

The data on the benefits just keeps piling up (see link below).


Wednesday, December 03, 2014

Ask Will: Is it okay to eat over one’s daily recommended sugar intake if the calories are coming from fruit?


Is it okay to eat over one’s daily recommended sugar intake if the calories are coming from fruit?

Thank you!

Hi Chelsea!

In one sense, the source of sugar doesn't matter
All sugar, regardless of the source -- whether it's from a grossly over-sweetened faux food or from a perfectly healthy apple -- is composed of the same two parts: fructose and glucose. 

In fruit, the ratio of fructose to glucose varies a lot: 

  • apples have 65% fructose 
  • cranberries consist of 20% fructose.
  • The white granulated stuff you sprinkle in your food is 50%. 

In another sense, it matters a lot 
While the sugar molecules are the same across the board, the way your body processes them are definitely NOT the same. Glucose stimulates an insulin response (because your body needs it in order to pull it from your blood stream into your muscles and organs for energy). Fructose doesn't stimulate insulin, but is broken down in your liver.

In terms of sources of sugar, those from fruit are the best for about a million reasons. First, their effect on your body is moderated by the fiber present in the fruit. In other words, the glycemic index of a piece of fruit is lower because of the natural fiber found there. This means that the glucose is less likely to over-produce insulin -- which means you're less likely to get a carb crash 90 minutes later, leading to more hunger and more eating. 

Also, fruit is exceptionally healthy for you because it has critical vitamins and minerals you need every day. It should be your multi-vitamin of choice!! 

Back To Your Question
All that said, you can overeat anything in the world, including the sugar found in very healthy fruit. So the first answer to your question is to go for fruit and reduce your consumption of other forms of sugar.  

This will be better for you from a nutritional standpoint, and a weight standpoint. 

The second part of your question comes down to volume. If you have cut out extraneous forms of sugar (from all processed food products and drinks, for example) and you are STILL over-consuming sugars, then yes you should pull back on that as well.

Thanks again Chelsea! Let me know if you have any questions at all.

For more information: Click here to visit Will Clower's website.

Spoiler Alert. Holiday Drink Calorie Counts

Knowledge is power. 

But it can also be a bummer if your secret favorite on-the-sly guilty pleasure is some form of eggnog brulee latte whipped caramel cream explosion thingy.

So I wanted to give you just a little understanding of what is in your holiday cheer. When we are given plain information, I think people can make much better decisions. With that in mind, check out the following graphics to see just what surprise awaits you in your little holiday indulgence!

From The Fast Food Lane
This pic comes from a standard fast food version of eggnog. It's very clear that this is not something that you should choose because it's amazing. 

A whopping 730 calories in one serving. That's almost one-half of all the calories you need in an entire day, piled on just because you made an impulse purchase in the drive-thru. This one is a total no-brainer. There are many more wonderful ways to get your calories that this.

From Your Grocery Store
Clearly, "fast food everything" should always be suspect. But what about the stuff that's in a standard grocery store? 

This picture shows the ingredients found in one particular brand of eggnog in one particular grocery store. There's nothing notable about this ... except the rogue's gallery of additive sugars. 

High fructose corn syrup, sugar, corn syrup, AND brown sugar (because sweeteners 1, 2, and 3 just weren't enough!). That's why just one cup gives you 360 calories. If that weren't enough to prevent you from giving this to your children, check out the colors, preservative, and stabilizers. That should do it.
From The Coffee Shop
Finally, these are the calorie counts and nutritional information for all Starbucks holiday products. 

If you want to maintain your weight over the holidays this year, giving up these massive sources of calories would be a good place to start.  

For more information: Click here to visit Will Clower's website.

Wednesday, November 26, 2014

Ask Will: Dissing Dairy

Dear Will, 
Our son and daughter-in-law have informed us that based upon advice of co-workers in the medical profession, they will give our grandson almond milk rather than regular milk once he’s off formula. 

I may be old school, but I’ve never heard of such a thing unless a child is allergic to regular milk.  Is there medical evidence that this is better for a toddler or for that matter a child of any age? 

Thank you, 

Hi Bob, 

I totally understand their concerns, as it's so common lately to hear how milk has become the secret cause of every health problem from obesity and heart disease to colic, constipation, and cancer! Even high profile organizations (such as the Physicians Committee For Responsible Medicine) aggressively market this way of thinking that turns out to be very anti-dairy.  

Fair enough, and groups like this are certainly entitled to push their perspective, but there's far more going on and, for our kids' health, we need BOTH sides of the story to truly get a clear picture.  

The first and most pedestrian reason to avoid dairy would be due to milk allergies. But 97.5% of all children under 3 years old do NOT have an allergy to milk (source here), and most of the remaining 2.5% outgrow as they grow. If you happen to have a child with a dairy allergy, don't give them dairy. 

But the biggest reason cited to eliminate dairy for our kids comes down to the claim that it causes systemic inflammation in the body. 

In this article "The Dangers of Dairy", we read that Dairy is one of the most inflammatory foods in our modern diet, second only to gluten. How could they possibly make such a strong assertion -- that your yogurt is THE MOST inflammatory food behind gluten -- unless there were definitive evidence? 

Does Dairy Cause Inflammation?
If this were true, the consumption of any form of dairy would lead to a closet full of health problems: cardiovascular disease, asthma, allergies, arthritis, auto-immune disorders, cancer, and others. Anyone who eats any dairy would suffer from all of these ailments.  

Reading claims like this is very frustrating, and feels like someone who is simply echoing what everyone happens to be saying right now. So I took the time to look up some actual studies that investigated the claims. 

Here are some highlights: 
1. In a systematic review of randomized controlled nutritional intervention studies, they found that circulating inflammatory and atherogenic biomarkers are NOT increased following meals of dairy foods.

2. “Dairy product consumption does not exert adverse effects on biomarkers of inflammation in overweight or obese adults.” 

3. Study: Dairy Product Consumption Has No Impact on Biomarkers of Inflammation among Men and Women with Low-Grade Systemic Inflammation. As a matter of fact, Among subjects, significant falls occurred ... in inflammatory biomarkers after cream and butter

4. "Consistent with data from previous work, these results suggest that short-term consumption of a combination of low- and high-fat dairy products as part of a healthy diet have no adverse effects on inflammation.” 

Not only do these studies show that dairy is not inflammatory, in this review "we indicate how milk proteins could be useful for the prophylaxis and therapy of intestinal inflammation in infants and children.


For intestinal inflammation. 

In children. 

So Bob, your sense of things is spot-on. If your grandchild is one of the 97.5% of people who do not have a dairy allergy, then there is really no reason (based on nutrition research) to move them away from dairy.  

Of course, as with all things, you do have to eat it in control. But this is the case not matter what you're eating. 

For more information: Click here to visit Will Clower's website.

Tuesday, November 25, 2014

Does T-Day Turkey Put You Into a Narcoleptic Coma?

I’ve honestly had someone ask me whether they should be concerned. 

“I’m going over to my parent’s house for Thanksgiving. I’ll have a lot of turkey, but then I have to drive home. Won’t this make me go to sleep? Should I just plan to stay there for the night?”, as if they’d had 6 drinks, or were just worried that they’d lapse into spontaneous unconsciousness on I-95.

Like every pearl of a myth, there’s an irritating single grain of truth that starts it all.
Turkey does contain tryptophan, tryptophan is an amino acid that gets converted into melatonin, and melatonin is a sleep-inducing hormone [grain of truth ... check]. So there is a series of logical stepping stones that can take you from your T-Day feast straight to sleep in no time.


First of all, turkey isn't the only food with tryptophan, and it's not even the food with the most tryptophan. Pork chops and cheddar cheese both have more than turkey, and when’s the last time you face planted into your pork-o-melt sandwich before even getting half way through it? Don’t answer that. Regardless of the true cause, you’ll never convince your date that it was the “tryptophan” that made you pass out.  

The point is that oral consumption of tryptophan must get into the brain before getting converted into anything that can influence your likelihood of going to sleep. And before it gets through the blood-brain gate keeper at all, some of it gets lost to the production of the vitamin niacin in your liver.

With the remaining tryptophan, the blood-brain barrier gate keeper only lets certain amino acids across, and all of the many amino acids have to compete for just a few seats on the bus. Tryptophan is the red headed step child that is the last to go (gets out-competed for the receptors of the amino acids transporters). 


When you have a meal high in carbohydrates, your body produces insulin which helps poor stuck-at-the-station tryptophan out. It does this because insulin escorts all the competitor amino acids from the blood stream into muscles and organs. All of them except tryptophan!! 

This leaves more tryptophan in the blood and allows some of it to get across and into the brain while the other amino acids are off messing around in the muscles.

So. Carbohydrates. You mean like potatoes and stuffing and yams and my amazing pumpkin pie? Yeah, like that. 

No worries though, because the impact of that little bit of tryptophan on your ability to stay awake on the college football recovery couch is minimal. Think about it this way. When people dose up on tryptophan supplements (as a sleep aid), they’re instructed that it must be taken on an empty stomach to have any effect – but in this case you’re eating turkey so you're safe!

That’s not to say that you won’t need a recovery-nap after the Thanksgiving turkey-palooza, but you’re sleepiness will be coming from the volume of food and libation you consumed rather than the biochemical blahbiddy blah percolating around in your cerebrovascular whatnot. 

For more information: Click here to visit Will Clower's website.

A Tasty T-Day Turkey Riddle. Please solve this for me.

Brining your turkey violates a basic law of science. Help me out with this. 

To explain what I mean, we'll have to do the "Tasty T-Day Turkey Test". But first, let's establish what we know.

Fact #1, in "science-speak": 
  1. Osmosis is the spontaneous net movement of solvent molecules through a partially permeable membrane into a region of higher solute concentration, in the direction that tends to equalize the solute concentrations on the two sides.
  2. A Science-to-English Translation:
  3. Osmosis is an example of what happens when nature equalizes things out. Check out this classic picture on the left. 
  4. The left-hand "U" is filled with salt water, and separated by a little membrane at the bottom. But the left side is saltier than its right side (the amount of salt is represented by the little red dots). 
  5. Osmosis makes the salt on the left side balance with the right side by going across the membrane in that direction (see how the dots equalize on the right side?). It also makes water on the right side travel to the left side by moving in THAT direction (see that there is more water on the left U?). 
  6. Because of this basic law of science, the "Final State" happens when the concentration of the salt water is the same on both sides.  
  7. Fact #2: Brining your turkey makes the most amazingly juicy turkey you've ever had! It's amazing, but Fact #2 also seems to violate Fact #1!
  8. To brine a bird, just dissolve about 1 cup of salt per gallon of water. That's some salty water -- it isn't called BRINE for nothing!
  9. So let's just test whether this whole osmosis theory holds water. 
  10. In theory, like in the little tube-tutorial above, the concentration of salt is higher in the water than it is in the turkey meat (by a lot). Thus, the salt should leave the water bath and enter the turkey. At the same time, the water should leave the turkey and enter the bath.  
  11. IF that were true ...
  12. THEN ...
  13. you would end up with a turkey that is dryer and saltier.
  14. However, what you get when you brine the bird is moister meat that isn't salty at all! 
  15. I HAVE to share this with you. In a brilliant book called "What Einstein told his cook", Dr. Robert Wolke explains brining like this. When talking about the mechanism of osmosis and diffusion during brining he states, "There, by a mechanism that still isn't completely understood, it increases the protein's ability to hold water. The result is a seasoned, moister piece of meat."
  16. By a mechanism that still isn't completely understood! That's hilarious. In other words, it happens, but we have no idea why it happens. 
  17. I wonder if some of my brilliant science friends can help me out here. And, now that we have destroyed your faith in science forever, be sure to brine your turkey this Thanksgiving, and share it with your wonderful family this holiday season!

For more information: Click here to visit Will Clower's website.

Monday, November 24, 2014

Wild Turkey VS Supermarket Turkey: Who's the better bird?

Wonderful graphic from the World Science Festival.

They've made them gigantic, but at what cost? If you want to learn more about these amazing birds, here's a PDF by the USDA on our remaining wild turkeys.

As with all game, the meat will be richer, less likely to have been treated with antibiotics to Hulk-it-up, and are 100% pop-up-button free. 

All in all, normal turkeys will be healthier for you of course. That doesn't mean conventional gobblers are NOT, just that the high quantity poundage of that bird comes at a cost.  

For more information: Click here to visit Will Clower's website.

Thursday, November 20, 2014

Ruinous Sage Sausage Stuffing for Thanksgiving

Why ruinous? This recipe has honestly ruined me on all others. I can't do them, I can't eat them, I can't even look at them without weeping because I don't have this stuffing. 

This is a recipe you'll need to do the day before T-Day. But the good news is that, once you throw it all together, it gets covered up and thrown into the fridge. That way you just toss it in the oven about 45 minutes before serving time for a no-muss-no-fuss, audible groaning plate of deliciousness! 

The measures below are guesses, but should be close – trust your judgment if you think you need more or less of something and let me know how this comes out!

You'll Need: 
  • One small cornbread (in 8 inch iron skillet)
  • One baguette (sliced and lightly toasted)
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped mushrooms
  • ½ cup chopped water chestnuts
  • 2 hard boiled eggs (diced)
  • ½ lb of sage breakfast sausage (cooked and crumbled)
  • 2 raw eggs
  • Chicken stock
  • Rubbed sage
  • Salt/pepper

Crumble the breads, then mix in the chopped veggies, eggs and sausage. 

Whisk the raw eggs and gently mix them in, adding chicken stock as needed to get a moist/wet mixture. Add seasonings to taste (it takes quite a bit of the sage). 

Pack It
into a baking dish, add a little extra chicken stock to make sure it does not dry out. 

Bake it
for about 30 minutes or until brown on top. 

Wednesday, November 19, 2014

Ask Will: No Time To Eat At Work

Dear Will
I have no time to eat. No time. Like No.Time.To.Eat! 

What do I do??

No Time Is My Present


Dear No Time,

Wouldn’t it be great if we lived in a place where we had 2 ½ hours to eat our lunch? Wouldn’t it be awesome if our happy world allowed us the freedom to sit down, fluff our napkin, and taste food with our pinky knowingly extended?

However, welcome to Earth. I know there are people on this planet who have that kind of world, but that may not be the place where we live. If not, you have to tuck your pinky back in and manage what it’s like to have less than no time to eat. Negative time.

The first thing to do is to make sure that your schedule doesn’t dictate your eating behaviors. If you don't, and you find that you have 90 seconds to eat 20 minutes worth of food, you’ll end up gobbling your meal with anaconda bites, unhinging your jaws to inhale the entire carnitas burrito or whatever. 

The short term consequence of this behavior is overeating, with too many calories, and therefore something that frustrates your weight loss efforts.

The long term problem with doing your best anaconda impersonation is that it trains your physiology to expect more food more often, leading to more overconsumption more of the time and, ultimately, larger pants. 

That’s how this eating behavior can work against you even long after the hoo-ha of your current schedule has finally calmed down for a microsecond.

A solution for you is to plan to be with your food for some time, even if your life is wooshing by like a Class-5 rapids. Un-tether the pace of your life from the pace of your eating. Just because you’re doing a ton of things at a million miles per hour doesn’t mean you have to eat a ton of things at a million miles per hour.

And when you find yourself in a Negative Time Zone, and you truly have no time to eat, don’t feel like you have to have to have to get it all “over with” in 3 minutes so you can get back to the “important things” in your life … you know, like figuring out why your printer has decided to take a break from printing today! 

Just take whatever you’re eating and plan on having it over time. Even if you taste that ham-n-cheese sandwich or leftover lunch morsel for two seconds, and THEN do your emails or whatever, and then taste again, this one behavior will help prevent your inner anaconda from causing you serious long term, larger-pants problems. Seriously. This one habit will help, making you less likely to over-consume, and teaching your body the lessons of controlled consumption over time. 

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