Fasly-Kam

The last three weeks have been VERY full. Lots of great moments, with the Spring Fling Hammered Dulcimer Gathering capping it all off last weekend. I'm trying to get caught-up, and writing for this blog hasn't been at the top of my list. I'm trying to get into the habit of posting regularly, so here are two informative videos I found on a post Tom Naughton's blog . I wasn't aware of Dr. Scott Connelly or his Body Rx book and website . From the comments section of Tom's blog I understand that Dr. Connelly has been ill recently and his condition is seen in these videos. No matter, the information is solid and his presentation is good. I've got a slight problem with some of his language, but it's relatively mild. Dr. Connelly: Talks About Insulin pt. 1 Dr. Connelly: Talks About Insulin pt. 2

Last weekend I attended the combined meetings of American Society of Bariatric Physicians and Nutrition and Metabolism Society. Among the many great researchers I met was Dr. Stephen Phinney. Over dinner the topic of pemmican came up, and we shared our recipes. During his presentation he discussed the importance of pemmican in the diets of the people who inhabited the Great Plains of North America prior to, and for some time after, the arrival of European settlers. Pemmican is produced by pounding or grinding dried lean meat and combining it with rendered fat. It is equal parts, by weight, of dried meat and fat. Pemmican kept indefinitely without refrigeration, had a greater nutrient density than any other food, and as such, was the ideal “trail-food”. It sustained the Plains people in extraordinary health for centuries, and fueled the European exploration of North America and beyond. And then the modern nutritionists decided it needed to be “improved.” Convinced that this meat and fat