The popular story of how low-carb diets work goes something like this: Reducing your carbohydrate...
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...Tell Me More
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Once the weather cools off, discussions shift from a run down of the pollen count and other allergens to the importance of shoring up the immune system. But what are we really talking about when we discuss the immune system and can we really fine-tune it to ward off illness?
To enjoy these fun facts, perhaps it’s best to first head back to school and gain a better understanding of the immune system…
Open your textbooks kids, it’s time to learn:
On the most basic level, the immune system is a complex system of organs, tissues, cells, and cell products that neutralize potentially pathogenic organisms or substances.
In your last “Dear Mark” post you said “…why drink your veggies and fruits in concentrated form when you can eat them? I’d just be careful of overdoing the juices.” What is wrong with juicing? I’ve always thought that making fresh juice is extremely healthy for you. Am I right to think that juicing is part of healthy lifestyle or have I been bamboozled by an unnamed, charismatic infomercial personality with bushy eyebrows?
Need to shore up your emergency preparedness plans? Blogger Cranky Fitness has a how-to-guide that will cover just about every disaster possible!
As if you needed more proof that BMI measures are inaccurate, Dr. Briffa profiles two studies released this week showing you exactly why you shouldn’t get hung up on the numbers.
HealthBolt profiles the benefits of flossing…especially for the guys.
Everyone might be talking about Michael Phelps’ Olympic records, but Junkfood Science gets the real scoop on his INSANE diet.
In the midst of the Primal Challenge and provocative issues like insect eating, we’ve gotten away lately from our more “salty” side, shall we say. Truth be told, we realized this week that we haven’t quite felt like ourselves. We couldn’t put our proverbial finger on it until the realization set in. It was time, we decided, for a good, healthy rant.
And rant-worthy material was readily available, we might add. Little surprise here: it targets Big Pharma. (Ah, we’ve missed you, Big P.) This time we’re raising Cain about new research into the seemingly shoddy review and approval process for pharmaceutical drugs. The research report, which was presented at the American Sociological Association’s 103rd annual meeting this week, cited “fatal flaws in the way new drugs are tested and marketed.”
A dizzying array of glass bottles. Some more fitting for salads, others ideal for heavier meat dishes, perhaps one perfect for a dessert dish you have in mind. Imports. Domestics. Beautiful labels here and there. Organic – or not. Good culinary oils, to the most discerning tastes, can be almost as nuanced, as complex as the wines that accompany the dishes they grace.
But to preserve, even enhance, the flavors and fragrances of oils, it’s crucial to know how to use them. For some (the more delicate) even moderate heating will ruin the oil, darken and scorch it, incite a cloud of putrid smoke and even a flash of flames in your unsuspecting pan. (No one saw that, right?) Others are more robust, even outright brawny and can weather the higher heats.