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

Mark's Daily Apple

29 Nov

Weekend Link Love – Edition 376

Weekend Link Love

We’re starting another round of The 21-Day Transformation Challenge on the Vimify app, Monday, November 30th! Whether you’re new to the program, you want to recommit, or you just need a challenge, now’s the time!

Research of the Week

We may have unknown lifeforms residing in our guts.

How farming changed the European genome.

Fraudulent studies contain more “linguistic obfuscation.”

Protein restriction can have profound effects on health and longevity, but excessive restriction is detrimental, particularly in the very old.”

Keep reading…

28 Nov

Slow-Simmered Cabbage Soup


Cabbage is rarely described as tasting rich, but when simmered long and slow with plenty of butter and olive oil, that’s exactly the outcome. Although buttery, slow-simmered cabbage can be a dish in itself, add broth and sausage and you’ll get a very simple soup with incredibly rich, comforting flavor.

When cooking cabbage this way, high-quality butter and olive oil make a difference in flavor and healthfulness. Use grass-fed butter, if possible. Buy olive oil that’s as local as possible, has real flavor and has been put through the “fridge test.

Keep reading…

27 Nov

21 Days Turned Into One Year and a 70 Pound Weight Loss

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-1-2My primal journey started one year ago and it has been an amazing transformation. I decide to write my story because others need to see what a primal lifestyle can do for them. I realized that the success stories on Mark’s Daily Apple have helped encourage and motivate me throughout my journey, so here is my opportunity to give back.

Just like so many others, my diet consisted of carbs (and more carbs), as early as I can remember. Growing up in a Caribbean household, we had lots of rice, flour, and bread in the house at all times. I was a big kid from the beginning, with a passion for playing sports. The neighborhood kids had a weekly tradition of football and basketball games that we enjoyed for hours at a time. Despite the high activity level, I had grown to 240 pounds by the time I was 14 and began to feel the real pressure of being an overweight kid. I lacked a lot of self-confidence and tried to stay away from the spotlight as much as I could.

Keep reading…

26 Nov

5 Responses When Relatives Ask Why You’re Not Eating Stuffing This Thanksgiving

Granny Holding Lattice Top Cherry PieHere we are—another day of turkey, gathering, gratitude and (maybe) questions. For some of us, our relatives stopped asking long ago. Or maybe we celebrate alone or with a smaller, more sympathetic crowd these days. Many of us, however, will find ourselves mixing with non-Primal eaters. We’ll likely even be the typical lone figure strategizing our choices among the high-carb spread. Bring on the turkey legs, the Brussels sprouts, the salad. The stuffing and sweets on the other hand—maybe not so much… And so the inquiry often begins. As I wish you all, kind readers, a Happy Thanksgiving from the U.S., I thought I’d offer some of my favorite responses (some serious, some not) to the common questions we field at the holiday dinner table. To all of our MDA community, I’m grateful for your valued following and your incredible contributions over the years. I hope you’ll add your own favorite personal retorts, strategic redirects and discussion starters for the dinner table today!

Keep reading…

25 Nov

How Bad Is Charred Meat, Really?

Beef steak on grillThere’s nothing like charcoal-grilled meat. It’s not just the food itself, although that’s amazing. It’s the entire experience: being outside in fresh (albeit smokey) air, the sizzle when you slap that meat down on the hot grill, the smell of the smoke. Even the tools we use when grilling are bigger and savager and more rewarding than the dainty implements used inside. We don’t gently flip the steak. We grab it with huge metal tongs and throw it down. There’s less precision and more art. And the flavor can’t be found anywhere else. The smoke, the flame, the char, the grill marks, the color, the dripping fat—they are irreplaceable.

But is it healthy? Is that perfect sear costing you years off your life? Are those BBQ ribs adorning your colonic interior with pre-cancerous polyps?

Keep reading…

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