Guides
Everything we wish someone had told us when we started cooking this way. Not generic healthy-eating articles — specific, take-a-stance pieces on the questions that actually come up in a real kitchen.
How to pick real olive oil
Most of what's on the supermarket shelf isn't the product you think you're buying. Here's how to tell.
Real extra-virgin olive oil contains the polyphenols that do the anti-inflammatory work. Most supermarket EVOO has been oxidized in fluorescent light for months before you even open the bottle. Five concrete things to check on the label.
Seed oils: the industrial fat story
Canola, soybean, sunflower, safflower, corn, cottonseed, grapeseed. How they got into every restaurant meal and why they are worth cutting.
Seed oils entered the American food supply at industrial scale in the early 1900s. The extraction process, the fatty-acid profile, and the cumulative dose matter. Here's the full story without the health-bro hysteria.
The Blue Zone pattern — what the research actually says
Dan Buettner identified five regions where people routinely live past 100. The dietary pattern is stranger and simpler than the marketing makes it.
The five Blue Zones (Sardinia, Ikaria, Okinawa, Nicoya, Loma Linda) share nine behavioral patterns — but the dietary pattern in particular is consistent across all five in ways most Americans don't believe until they see it.
Reading a continuous glucose monitor — a practical guide
Stelo, Lingo, Levels, Nutrisense. Three months of CGM data will change what you eat more than any book. Here's how to read it.
Continuous glucose monitors used to be medical devices for diabetics. They're now available without prescription. Wearing one for 14-28 days will surprise you, teach you what flattens your curve, and permanently change your breakfast.
Build a longevity week in an hour on Sunday
The difference between eating well and eating accidentally is about sixty minutes of prep once a week.
A simple Sunday routine that sets up 4-5 weeknight dinners, lunch covered all week, and no weeknight decision fatigue. No meal-prep Tupperware aesthetic — just bean-cooking and bread-baking.