Friday 20260102

Pete Shaw
Jan 1
2 min read

BODY

4 rounds for time:

21 Sit-ups

15 sumo deadlift high-pulls

9 seated pull-ups

BELLY

Bacon-Wrapped Salmon

Smoky bacon wrapped around tender salmon fillets, basted in garlic butter.

Prep: 5 min | Bake: 18-20 min | Temp: 400°F

Instructions:

Prep: Line a baking sheet. Pat 2 salmon fillets dry.
Season & Wrap: Rub salmon with salt, pepper, garlic powder, and paprika. Wrap each fillet tightly with 2 slices of bacon, tucking the ends underneath so they stay secure without toothpicks.
Coat: In a small bowl, mix 1 ½ Tbsp melted butter, minced garlic, lemon juice, and thyme. Brush this mixture all over the bacon-wrapped fillets.
Bake: Roast for 18-20 minutes.
- Busy Parent Tip: If the bacon isn't crisp enough when the timer goes off, leave it in the oven and turn on the broiler for the last 2 minutes while you set the table.
Rest: Let it sit for 2 minutes before serving to keep the juices in.

Tip: Using thin-cut bacon ensures it crisps up at the same time the salmon finishes cooking, so you don't have to monitor two different cook times!

NUTRITION

Soybean Oil, Oxylipins, and Obesity: Why Fat Type Matters

Mouse study links linoleic acid metabolism—not calories—to diet-induced obesity

This Journal of Lipid Research study tests whether obesity risk depends on the type of fat consumed rather than calories alone. Mice fed isocaloric diets high in soybean oil (rich in linoleic acid) gained significantly more weight and developed fatty liver and glucose intolerance compared with mice fed coconut oil–based diets.

The key finding is mechanistic: metabolic harm tracked not with linoleic acid itself, but with its oxidized byproducts, known as oxylipins. Mice engineered to limit oxylipin production were protected from soybean-oil-induced obesity despite accumulating more linoleic acid in the liver. The results strongly support the conclusion that fat quality—particularly high-linoleic-acid seed oils—plays a decisive role in metabolic health.

Read the study