Microplastic in restaurants
Dear Andrew, I am grateful to you for the latest podcast about microplastic, thank you for speaking out about this. I work in the restaurant industry as a wellness chef and you probably know that most of the dishes in restaurants are pre-cooked in vacuum bags at temperature from 40 to 99 degrees Celsius (Sous-vide method). Some experts even claim that this is the most healthier method of cooking bcs there is no oxidation. I am not sure if it’s worth eating food from a plastic bag (which has been in hot water for several hours) or it’s better to avoid it. I wonder if there are any researches that have measured the amount of microplastic in foods before cooking in sous-vide and after that? What do you think about sous-vide in general? And is ghat a breakthrough in cooking or just another source of microplastics in our body under the guise of healthy nutrition? Thanks, Natalie
Deep dive on Lipoprotein(a) - evolutionary benefits, risks, management
Elevated lipoprotein(a) is an incredibly good risk indicator for cardiac events yet seldom tested for. Its level is commonly believed to be genetically predetermined. There are no drugs to reduce it. Statins and aspirin are deemed to be the treatment of choice. There are some theories on its evolutionary benefits and management. Linus Pauling hypothesised it as a surrogate to vitamin c. It's an interesting topic that could alert many people to their risk factor and cue them in to managing it, either with statins, aspirin, or targeted supplements.