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
Given it’s Thanksgiving week, we thought we’d devote Monday to the big menu. (Check back tomorrow for this week’s Dear Mark!) Yup, we’re taking on the mother of all carb-laden holidays, and we aim to please. The truth is, you absolutely, positively can make Thanksgiving a primal success, and you needn’t compromise taste or tradition to stay on track this holiday. No franken-foods (Can we say Tofurky?) or flavorless “health” concoctions here. We think Grok – as well as William Bradford – would be pleased, and we hope you are too. Happy Thanksgiving to all our American Apples. And for our international readers: even if you aren’t joining in on turkey day this week, we offer up these recipes as a great menu for any upcoming parties or holidays. Bon Appétit, everyone!
Exactly how long have humans been “counting calories?” Look to the Diet Blog for a witty, brief history of dieting.
Preemption (n.) [legal euphemism]: The process of being sucker punched by a pharmaceutical company. Watch this video over at Pharmalot to learn more.
For a while now, scientists have been examining the link between body fat and cardiovascular disease. Back in 2005, researchers from two Texas universities found that human fat cells produce a protein called C-reactive protein (CRP) with an interesting property – the tendency to cause the type of inflammation that leads to heart failure. A direct link between being fat and getting heart attacks had finally been established, corroborating years of general intuition suggesting that fat people seemed to have more heart attacks.
‘Tis the season (almost) for those holiday bake sales, church/temple bazaars, and school fundraisers. Can’t you see them? Friendly folding table arrangements with impressive displays of frosted, glazed, and baked creations in all homemade varieties. The glossy brochures full of burgeoning tins brimming with gourmet chocolates, peppermint bark, and all manner of confectionery sweets. (Not that anyone is off the hook for the rest of the year. Think sports season candy bars, Girl Scout cookies, and so on.)
Thanks to Andrew Rubalcava for this Guest Post! Andrew’s site Go Healthy Go Fit is a newcomer in the health and fitness blogosphere having just started a couple months ago. Be sure to drop by and read Andrew’s interview of me if you haven’t already.
Everyone has got a different schedule these days. Whether you’re a business person working 9 to 5, a college kid with a varying schedule, or anything in between, eating healthy and staying fit poses the same challenge to any lifestyle or schedule. On my site, Go Healthy Go Fit, I break up different lifestyles by categories that encompass a certain type of schedule. This way you can identify what category best matches your current lifestyle and read about the tips. It’s just about tweaking it to fit your particular schedule. So here are a few helpful tips about staying Primal in any lifestyle!
I’ve been grain-free for nearly three years now. Oh, every once in a while, I’ll have a bite or two of bread at a restaurant (it had better be really good bread though and even then I’ll still douse it with olive oil or real butter) or a couple of chips with guacamole – mostly just as a vehicle for delivering the precious emerald mixture to my mouth. I might even have a few sushi rolls with sticky white rice from time to time. But for the most part I stay far away from grains. No cereal ever, no pasta ever, no wheat, barley, rye, corn or anything of that sort. My exodus from grains was gradual, starting about five years ago, but it increased in fervor and resolve as I discovered more and more through my research how inappropriate grains were as a component of the human diet.