This Week in Wellness
As self-described wellness geeks, we spend plenty of time on the internet, tracking down new information about everything from meditation to the chemicals in our beauty products. In our weekly update, we share the best of the best with you, just in time to add them to your weekend reading list.
Northwestern researcher Adam Safron recently published a study of orgasm as an altered state of consciousness, suggesting that the rhythmic nature of sex could be trance-enducing. This review by Collective Evolution ties Safron’s research to the work of Nicole Daedone, the founder of the orgasmic meditation practice, OneTaste. (Note that the included video is not PG-13.)
The importance of our gut bacteria, if not yet fully understood, has received a fair share of airtime recently in the the health and wellness world. A less talked about microbiome? Indoor microbiomes—like the sealed, modern, even antimicrobial architecture of office buildings—could play a big role in our health, too.
Mind Body Green
Of course, opinions differ somewhat when it comes to preferred cooking oils, but this this succinct guide helpfully breaks down the basics of smoke points and the pros and cons of commonly used oils, with recommendations for when to use (or not use) each one.
The Wall Street Journal
Concussions are notoriously hard to diagnose—and potentially very dangerous. A new blood test could provide a safer, more reliable way to quickly assess concussions, an advancement that could benefit pro football players, but also children after a fall in the school playground, and drivers in the wake of an auto accident, among others.
Science of Us
While some people have experienced the power of hypnotism first-hand—including a goop staffer who quit smoking after seeing a hypnotherapist—the methods by which it works haven’t historically been easy to explain via medical science. What we do know, and can continue to learn from evolving brain imaging studies, though, is fascinating.
New York Times
An answer to an NYT reader question suggests that the differences in nutrient levels between fresh and frozen foods is negligible (and not worth worrying over). Interestingly, the vitamin content of some frozen produce might even be slightly higher than its fresh counterpart (i.e. more riboflavin in frozen broccoli).