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Buffalo Cauliflower & Chicken Wraps
Records Found in Dusty Basement Undermine Decades of Dietary Advice
Power clean 5-5-3-3-3-1-1-1-1 reps
Spicy roasted cauliflower and tender chicken come together in a creamy wrap that’s bold, satisfying, and full of flavor.
Raw data from a 40-year-old study raises new questions about fats
Additionally, practice handstands for 20 minutes.
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Ingredients
For the Buffalo Cauliflower:
1 medium head cauliflower, cut into bite-sized florets
2 Tbsp butter or tallow (for roasting)
½ cup hot sauce (such as Frank’s RedHot)
½ tsp garlic powder
½ tsp smoked paprika
Salt and black pepper, to taste
For the Chicken:
2 chicken breasts (about 1 lb total), cooked and shredded or diced
1 Tbsp butter or tallow (for reheating or searing)
Pinch of salt and pepper
1–2 Tbsp buffalo sauce (from above mixture)
For the Wraps:
4 large low-carb wraps or large lettuce leaves (romaine or butter lettuce)
½ cup shredded cheddar or mozzarella cheese
½ cup shredded cabbage or coleslaw mix
¼ cup diced celery
¼ cup diced cucumber
For the Creamy Dressing:
¼ cup sour cream or Greek yogurt
1 Tbsp mayonnaise
1 Tbsp lemon juice
1 Tbsp chopped fresh chives or parsley
Salt and pepper, to taste
Optional Garnish
Extra hot sauce for drizzling
Crumbled blue cheese
Fresh herbs
Preparation
Preheat oven to 425°F (220°C).
Toss cauliflower florets with melted butter or tallow, garlic powder, smoked paprika, salt, and pepper.
Spread evenly on a parchment-lined baking sheet and roast for 20–25 minutes, flipping halfway, until golden and crisp.
Remove from oven and toss immediately with hot sauce to coat.
While the cauliflower roasts, season the chicken with salt and pepper.
Heat 1 Tbsp butter or tallow in a skillet over medium heat.
Add chicken and cook until fully cooked through and golden (internal temperature should reach 165°F / 74°C).
Dice or shred, then toss with a spoonful of buffalo sauce for extra flavor.
In a small bowl, whisk together sour cream (or Greek yogurt), mayonnaise, lemon juice, herbs, salt, and pepper until smooth. Adjust seasoning as needed.
Lay out wraps or lettuce leaves.
Add a layer of shredded cabbage, followed by the buffalo cauliflower and chicken.
Sprinkle with cheese, diced celery, and cucumber.
Drizzle with creamy dressing and extra hot sauce if desired.
Roll tightly or fold taco-style.
Slice in half if desired and serve warm.
This 2017 article recounts how NIH researcher Christopher Ramsden recovered previously unpublished data from the Minnesota Coronary Experiment, a large randomized controlled trial conducted between 1968 and 1973. The study included more than 9,000 participants living in hospitals and nursing homes, allowing researchers to tightly control their diets. Participants who replaced saturated fats with vegetable oils rich in linoleic acid experienced significant reductions in blood cholesterol. However, the newly analyzed data showed that lower cholesterol did not translate into fewer heart attacks or longer life, and mortality actually increased as cholesterol dropped.
The rediscovered records challenge the diet-heart hypothesis, which holds that replacing saturated fat with polyunsaturated vegetable oils improves cardiovascular health by lowering cholesterol. Instead, the results suggest that simply lowering cholesterol through vegetable oils does not improve health outcomes and may even be harmful. The findings add to a growing body of research questioning the decades-long push to replace traditional animal fats with industrial seed oils.
FRIDAY 260501