Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.

Mark's Daily Apple

2 Mar

Dear Mark: Peripheral Neuropathy, Primal Compromises for Love, and Carbs in Ketosis

Foot painFor this week’s edition of Dear Mark, I’m answering three questions. First up, what could be causing a reader’s peripheral neuropathy? Could it be gluten, B12 and/or B6 deficiency, diabetes, or inadequate vitamin D? The second question concerns homemade pasta, a beautiful woman, and a dilemma: do you indulge in the former to make the latter happy? My answer may surprise you, or it may not. I’m not sure. But I think you’ll find it helpful regardless. And finally, can carbs and ketosis co-exist? They certainly can, but there’s a little trick to make it work.

Let’s go:

Keep reading…

1 Mar

Weekend Link Love – Edition 337

Weekend Link LoveThe LA Times profiled some guy named “Mark Sisson” and something called “Primal living”.

Research of the Week

The more tofu they eat, the worse community-dwelling elderly Chinese perform on tests of cognitive function.

In addition to killing gut bacteria, antibiotics also have the potential to destroy intestinal cells and damage mitochondria.

Among Finnish men, frequent sauna usage (4-7 times per week) is associated with greater longevity than infrequent sauna usage (once per week).

Exercise makes junk food less appealing.

Oh, look. Non-celiac gluten sensitivity is real, after all.

Mindfulness meditation improves sleep quality in older adults with sleep problems.

Keep reading…

28 Feb

Slow Baked BLT Frittata

BLT FrittataA frittata is a meal suitable for any time of day. Served alone for breakfast or with a side salad for lunch or dinner, it’s a step up from scrambled eggs and less fussy than an omelet.

Frittatas are generally shoved under the broiler for quick cooking and therein lies the only problem with a frittata. Too often, the eggs are dry and bland. But if you give a frittata a little more time, letting it bake slowly in low heat, the eggs are soft and custardy, but still firm enough to slice. It’s a welcome improvement.

Keep reading…

27 Feb

Realizing the Key to Growth: A Marathoner’s Primal Story

It’s Friday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here. I’ll continue to publish these each Friday as long as they keep coming in. Thank you for reading!

real_life_stories_stories-1-2Running can be painful. When you are injured – it is even more painful. But despite all this, I love the sense of freedom and movement that running brings. I have lived for over 12 years as an Englishman with my family in a multinational environment in Singapore, and there is plenty of scope to travel. For me, this meant the quest for the next dose of agony – leading me to the start line of a dozen marathons and over 20 half marathons. With much attention on training plans, and even more time spent running laps on the track, I progressed to a reasonable standard three years ago (1:26 half and 3:21 marathon). Still, there were several things that kept holding me back. I found it hard to control my weight (around 70 kg/154 lbs, at 1.73 m or 5′ 8) no matter how far I ran, and I would always break down in training if I tried to run more than 75 km (45 miles) a week. On top of that, running had become even more painful, and this meant it would soon be time to leave it to others – those both younger and less injured.

Keep reading…

26 Feb

Liver, Lobster and Locusts: How Bizarre Foods Win Acceptance

Grilled lobster tailsWay back in 2008 I published an article titled Insects: Not Just for Breakfast Anymore, and periodically since then I’ve advocated for bugs as food. It makes sense on so many levels, so I was thrilled to become an investor in a company that was trying to raise awareness and bring (delicious, edible, you-wouldn’t-even-know-they’re) insects to the masses! Exo is pioneering the consumption of crickets as an alternative food source, and was recently named one of The Most Innovative Companies in the World in Food in 2015. The following article is another special guest post from Gabi Lewis, co-founder of Exo. We hope you enjoy it. And don’t miss the special discount offer at the bottom of the post. Now, enter Gabi…

Nutrition trends swing like pendulums. We’re beginning to understand how to optimally fuel our bodies, but it’s a rocky and roundabout road to get there. We observe this firsthand every day in the mainstream media; consider the messaging around fat: “all fat is good”, then “all fat is bad”, then “some fat is good”, and now “(almost) all fat is good”.

Keep reading…

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