I’m going to be frank. A quick look around at our general surroundings, whether it’s the flawed studies being parroted by the clueless media or your coworkers rolling their eyes because you didn’t eat the bun, confirms that we Primalists are a rare breed. Bouncing around between all the great blogs that actually get it makes for a bit of an echo chamber; fantastic information abounds, but we can easily forget how radical and extreme we seem to most people. I understand this, and I try to make the Primal Blueprint detailed enough for the nutrition buffs and accessible for the guy who maybe just wants to lose a few pounds. Scaring outsiders away might have been an effective tactic for Grok when resources and game were scarce, but we’re not about that here.
Hello, everyone! I thought I’d give this “Dear Mark” format a try again. I literally get dozens of emails every day from readers. I try to respond to every last one of them, and the best questions (or at least those I want to rant in response to) get reserved for Monday’s “Dear Mark” posts in which I usually go into a good deal of detail. But sometimes it’s fun to just publish half a dozen short Q&A’s at once. Hit me up with you questions and comments in the comment board. Enjoy!
How many pounds can you lose doing cardio?
I have been thinking about this for a while and was hoping you might be able to shed some light on the subject. Please help. I really appreciate your help.
Want a fun way to chronicle your weight loss? Try out Daily Mugshot.
Is this woman really 130 years old? Via Neatorama.
This week we gave you brief history of sauerkraut, explained why you might want to add it to your diet, and even gave you a step-by-step guide to making your own. But we all know man cannot live on sauerkraut alone. The solution? A special edition of “What’s for Dinner Tonight?” that not only includes the aforementioned fermented cabbage (extra points if you use your own homemade version), but also incorporates a few of the tips and strategies we profiled in our recent Depression Diet post: this recipe only has a few ingredients, uses a relatively inexpensive cut of meat, makes good use of inexpensive spices to add flavor and freezes beautifully. Not bad, ey?
Now on to the recipe…
A barrage of comments to our post on low-carb thickeners confirmed that while coconut flour is terrible for thickening sauces, it does serve other purposes. Our last post on a Primal flour – almond meal – went over well, so I figured the time was ripe for a look at coconut flour.
Coconut flour is simply dried, ground up coconut meat. Most likely you’ll be buying it online or from a specialty grocer, like Whole Foods or a food co-op, but you’ll occasionally come across highly processed, ultra-white coconut flour. Stay away from this. The good stuff will be like actual coconut – slightly cream colored, rather than bone white. You can make your own at home with a food processor, but without a grain mill you’ll probably have issues getting a “floury” consistency. If that’s okay with you, have at it.
© 2014 Mark's Daily Apple