Loren Cordain, PhD, Professor Emeritus, Author at 101Diets - 101diets.info
Loren Cordain, PhD, Professor Emeritus

About Loren Cordain, PhD, Professor Emeritus

Dr. Loren Cordain is Professor Emeritus of the Department of Health and Exercise Science at Colorado State University in Fort Collins, Colorado. His research emphasis over the past 20 years has focused upon the evolutionary and anthropological basis for diet, health and well being in modern humans. Dr. Cordain’s scientific publications have examined the nutritional characteristics of worldwide hunter-gatherer diets as well as the nutrient composition of wild plant and animal foods consumed by foraging humans. He is the world’s leading expert on Paleolithic diets and has lectured extensively on the Paleolithic nutrition worldwide. Dr. Cordain is the author of six popular bestselling books including The Real Paleo Diet Cookbook, The Paleo Diet, The Paleo Answer, and The Paleo Diet Cookbook, summarizing his research findings.

Ketogenic Diets: Long-term Nutritional and Metabolic Deficiencies

The Paleo Diet Team Foreword We have previously written about ketogenic diets at this website and about the benefits they can provide for a wide range of ailments (https://101diets.info/november-series-ketogenic-diets/).  One exciting application that is showing promise with on-going research, is the diet’s potential in suppressing cancer (https://www.ncbi.nlm.nih.gov/pubmed/29868472; https://www.ncbi.nlm.nih.gov/pubmed/25460731). That being said, it is currently not hard to find a plethora of material promoting ketogenic diets as a long-term strategy for health and vitality. Ketosis is clearly something that our ancestors were exposed to intermittently, however, this does not mean that following a ketogenic diet is appropriate for a healthy individual, particularly

Posted in Blogs by Loren Cordain, Paleo Diet Blog Articles

Dr. Cordain Interview for Academy of Nutrition and Dietetics

I was recently interviewed by a reporter representing “The Academy of Nutrition and Dietetics” which was formerly known as “The American Dietetic Association (ADA)” http://www.eatright.org/. This organization certifies registered dietitian nutritionists in the United States. University level nutrition students must have met academic and professional requirements including an earned bachelor’s degree with coursework approved by the Academy of Nutrition and Dietetics’ Accreditation Council for Education in Nutrition and Dietetics (ACEND).   The official magazine of The Academy of Nutrition and Dietetics, is called “Food and Nutrition” https://foodandnutrition.org/ which reaches a readership of approximately 40,000 Registered Dieticians. Unfortunately, due to the length

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Posted in Blogs by Loren Cordain

Capers, a Paleo Condiment

As a wee lad of 11 during the summer of 1962, I remember an adventure with my father in his bright red, 1953 Studebaker Commander as we drove from Carson City, Nevada to Highway 341(the Comstock Highway), then up the canyon past Silver City, past Gold Hill and eventually arriving at our destination, the old Virginia City, Nevada refuse dump.  We spent an entire Saturday morning there digging for antique bottles. Father and son had a great day together.  We uncovered two spectacular bottles that I have kept in my possession to this day.  The first bottle was dazzling, emerald

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Posted in Paleo Diet Blog Articles

Fresh Sardines or Canned Sardines: No Longer an Option for Americans

Introduction From 2006 to 2017 a dramatic collapse occurred in the Northern Pacific Sardine population (extending from Baja California to British Columbia, Canada), amounting to a 95 % decline in the entire sardine population (Figure 1, Info graphic 1) (1-3). Figure 1.   The Pacific sardine population (biomass in millions of tons) has declined 95 percent since 2006 and it is now below the minimum level required to support a commercial fishery (called the “cutoff”) (1, 3). This fishery collapse caused biologists at the West Coast Region of the National Oceanic and Atmospheric Administration (NOAA) Fisheries to impose a moratorium on

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Posted in Blogs by Loren Cordain, Featured, Paleo Diet Blog Articles, Seafood, Fatty Acids, Omega-3

The Sodium to Potassium Ratio in Cheese: Clearly, a Non-Paleo Food

Introduction As more and more people get into Paleo Diet lifestyles, a frequent question comes up – How do I know which foods are permitted and those which are not part of contemporary Paleo Diets?  The Paleo Diet movement has become so large and fractionated in recent years that many versions of “Paleo” have now arisen.   An interesting, but flawed adaptation of present day Paleo Diets frequently permit regular/daily consumption of dairy products (including cheese). So how can you easily determine if any common modern day food mimics the nutritional characteristics of those foods our Stone Age ancestors would have

Posted in Blogs by Loren Cordain, Paleo Diet Blog Articles, Dairy

Why Olives Are Not Paleo, But Olive Oil Is

Introduction The olive tree (Olea europaea) is native to the Mediterranean basin and is cultivated in many other parts of the world.  The fruit of the olive tree is a drupe (a stone fruit) in which a hard inner seed is surrounded by a fleshy outer portion.  The olive has a low sugar content (2.6 – 6%) compared with other drupes (apricots, peaches, plum etc., which may contain 12% or more sugar).  Olives maintain a high oil content (12 – 30%) depending on the time of year and variety of olive harvested (1).  The olive fruit generally cannot be consumed

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Posted in Blogs by Loren Cordain, Paleo Diet Blog Articles

Physiological Mechanisms: Underlying High Salt Diets and Cancer

Introduction I recently received a question from Bill, “I would also like to know what the purported mechanism for low sodium and low cancer is?” Let me first preface this question with my original blog that precipitated the question.  Dr. Jansson sent me this in his unpublished book manuscript on May 10, 1997 (Found here: //101diets.info/a-rare-and-never-before-published-book-chapter-concerning-salt-and-cancer/). Accordingly, the information in his book is now more than 20 years old and unfortunately, Dr. Jansson died on May 23, 1998.  Dr. Jansson’s book runs about 300 pages in length, is hand typed, double spaced, and contains the following 10 Chapters:   1.

Posted in Blogs by Loren Cordain, Paleo Diet Blog Articles, Inflammation, Inflammation, Cancer

Processed, Cured and Smoked Meats: Definitely Not Paleo!

As more and more people adopt the Paleo Diet, controversy has arisen as to which dietary elements actually comprise a contemporary “Paleo Diet”.  Or more precisely, which current foods, food groups or food additives should be included or excluded in modern day diets as we try to emulate the nutritional characteristics of our pre-agricultural ancestors?   A number of popular-day and charismatic bloggers suggest that processed meats such as bacon and other cured, processed and smoked meats should be part of contemporary Paleo Diets on a daily basis (1-3).   Surprisingly, one of the contested elements that charismatic bloggers advocate

Posted in Blogs by Loren Cordain, Paleo Diet Blog Articles

A Rare, and Never Before Published Book Chapter Concerning Salt and Cancer

When I was in the middle of my academic career during the mid to late 1990’s (I retired from Colorado State University in December 2013,) I had the great pleasure of corresponding with Birger Jansson, Ph.D. at the University of Texas, M.D. Anderson Cancer Center in Houston, Texas. Dr. Jansson was a Professor in the Department of Biomathematics at the M.D. Anderson Cancer Center and worked as a biomathematician for the National Large Bowel Cancer Project (NLBCP) between 1973 and 1983 when President Nixon launched his war against cancer in the early 1970s. Birger was known internationally for his brilliant

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Posted in Featured, Paleo Diet Blog Articles, Inflammation, Inflammation, Cancer

Dr Cordain Answers a Reader’s Question About Egg White Lysozyme

Hi Dr. Cordain, I read the lysozyme article and I am wondering if you could please indicate if egg white lysozyme is more readily bio-available raw or cooked? If egg whites are consumed by eating them raw or cooked, does the body actually have the ability to put it into bloodstream and utilize the lysozyme? In other words – what is the big deal if a human cannot even utilize it if it is digested and broken up or if it cannot be absorbed if raw or cooked? How would evolution have made lysozyme more available – cooking, selection of

Posted in Blogs by Loren Cordain, Featured, Paleo Diet Blog Articles, Inflammation, Inflammation

 
 
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