Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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Month: March 2008

Cheap Meat Round II: “Thrift Cuts”

Dear Mark: Cheap Meat? really stirred up a good discussion this week. One particular comment, from reader Anna, was so great we thought we’d publish it (with her permission of course!) as an outright blog post for all of our readers to enjoy. Check out Anna’s blog for more of her Against the Grain opinions. Thanks, Anna!

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Smart Fuel: Goji Berries

Also know as lycium barbarum, lyceum fruit, fructus lycii, wolfberry and gou qi zi, type Goji berries into a search engine and your computer screen will quickly fill with warnings about how not to be scammed by this fruit.

A fruit con artist? We were intrigued…

But before we dig into the sordid world of Goji berries, let’s first learn a little more about them:

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Eat This Today, Feel Better Tomorrow: Special Occasions

Let’s face it. While we may enjoy our day-to-day diet choices, thank you very much, it can seem a little daunting to plan a dinner party, anniversary dinner, cocktail hour, or other special occasion when not everyone shares those choices. Before you break out the French bread, cocktail crackers and buttered fingerling potatoes, here are a few easy alternatives that might satisfy the entire crowd, including you, the host/hostess. No more sitting out at your own party.

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A New Future for Foodie Culture?

When you hear the words “foodie culture,” what comes to mind? Connoisseurs of all things delectable? Elaborate multi-course meals? Diabetes, obesity, and heart disease? Turns out an increasing number in the upper echelon of foodie culture are changing their indulgent ways and shaking up the foodie landscape. A New York Times article this week follows the story of eGullet forum founder and current blog author for “OffTheBroiler.” Mr. Perlow tipped the scale at 400 pounds and had a watershed moment in the doctor’s office when a physician told him he’d be dead in five years.

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Seedlings and the “Need” for Nature

Now and then we stumble upon research and ideas that, while they’re not at the heart of MDA focus, nonetheless grab our attention and get us thinking. (Variety is the spice of life, no?) We talk a lot about the carryover between our paleo ancestors and contemporary selves: the physiological patterns relevant to nutrition, fasting, exercise, stress response, etc.

So, what about other vestiges from Grok’s heyday? Some of us were familiar with the scientist, E.O. Wilson and his theory of biophilia, the concept that humans have an innate, biologically determined need for nature. Wilson’s theory has been around for years, but the concept is getting renewed attention lately. Turns out, as we round the corner to April next week, we have the opportunity to observe not just the first full month of spring (group sigh of relief) but “Children and Nature Awareness Month,” as declared by the national organization Children and Nature Network. The organization was founded by Richard Louv, noted journalist and author of a book called Last Child in the Woods: Saving Our Children from Nature-Deficit Disorder, a book we were inspired to pick up. Sine then, it’s been intriguing fodder for water cooler talk.

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Top 10 Spring Vegetables

Ahh…Spring. The days are getting longer (or rather, the amount of daylight we get is getting longer), the temperatures are rising (depending on your geographical location) and all of a sudden we’re getting a little tired of the winter vegetables we’ve been subsisting on for the past 5 months or so.

Enter spring vegetables, in all their glory. Now, before we begin, a disclaimer: Since the weather in the spring can be so unpredictable – with some regions still up to their eyeballs in snow and others enjoying significantly warmer weather – we’ve included a link to a website that can tell you, based on the state that you live in, which fruits and vegetables are reaching their peak.

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