Not sure where I saw the pointer to this video, but just finished my first pass and plan to re-watch. In it, Doug McGuff (of Body by Science fame) is speaking to young men at The 21 Convention. His two main points:
- don’t overtrain
- eat like Mark Sisson (who was also a speaker at the convention)
Dr. McGuff spent the first 12 minutes of the video on a bit of a segue, speaking to the group of young men about pursuit of women and DNA. So unless you’re interested in propagation of the species talk, I’d fast forward to around the 12-minute mark!
The middle section provides the Body By Science rationale for their workout protocol, which is both interesting and compelling (timely too, as I’m planning to search out a BBS trainer very soon).
But the best section begins around the 1:02 mark, where Dr. McGuff talks bio-chemistry 101 and explains the “metabolic derangement” that our Western lifestyle is causing.
Two highlights:
- the kind of high intensity, exercise to failure exercise he endorses is particularly good at increasing insulin receptors in muscle cells (a good thing)
- muscle cells are able to convert excess dietary fructose directly to fat; the fact that HFCS and other added sugars are in everything amplifies the problem (a very bad thing)
Seriously, watch the last half-hour at least. Yes, it’s a little geeky, but there’s no quiz ;).
Weight Maven is written by Beth Mazur. Beth believes that obesity is more symptom than cause and that the real problem is our Western diet -- especially sugar, refined grains, and industrial oils. Beth writes about nutrition, ancestral health, & food policy. And cats! 
I will watch I promise but haven’t. Curious if this refers to fructose from fruit or agave even.
He means molecular fructose … so it’s fructose from any source, including fruits and vegetables.
The problem of excess he refers to is that it used to be that you knew what had fructose in it. Now, because HFCS is so inexpensive, it’s in all sorts of foods you wouldn’t normally think of as having added sugar, which means more of it in our diets.