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
If you’ve been following the Primal lifestyle for any degree of time, you know that we fully endorse steak. But in reality, we all know that every now and again, a steak, as tasty as it is, can get a bit… well, boring.
This recipe, however, puts an Asian twist on a traditional steak dinner with excellent results. The slow cooking process creates some seriously tender steak, and the extra time spent in the pot allows all the flavors to mix together to create a delicious dish.
And the best part? With a little forethought you can throw this together in the amount of time it would take to place a take-out order.
Every day we run across research that further bolsters the logic of Primal living. However, once in a while we read something that just feels like a good pat on the back, the kind of news that makes us nod our heads smiling or do a little end zone dance if it’s Friday and we’re punchy enough….
The study in question (from the Linus Pauling Institute at Oregon State University) highlights lipoic acid, brave biochemical antioxidant, free radical scavenging extraordinaire. Lipoic acid, little known champion of many a physiological process, has once again proven its value and valor, and its recent performance is just one in a long chain of impressive, promising displays.
Months ago, we discussed natural alternatives to OTC pain relievers. Now, before you assume I’m some hippie snake oil peddler, mine is not a blanket, ideological opposition to pharmaceuticals; rather, it’s just that if there are more natural, cheaper, less intrusive ways to relieve pain, why not try them first?
But that last post was just about general pain relief. What about headaches? Nearly everyone gets them on occasion, and they’re seemingly common enough to warrant entire advertising campaigns revolving around their treatment. One of the natural pain relievers we previously noted was willow bark, which is chemically similar to aspirin. That’s an option for headaches. Magnesium, we said, is used to alleviate migraines, which are an especially painful form of headaches. Those are two common treatments, but surely there are other substances, methods, or solutions out there.
I recently received an email from a reader:
First of all, I have enjoyed getting to know more about the Primal Blueprint and I have found it to be very useful. Perhaps you have addressed this before, but do you have any primal recipes for crock pots? I am on the go quite a bit and would love to have a few healthy options.
Thanks and keep up the great work!
Great suggestion. Slow cooking is more relevant than ever, with free time evaporating and the need for easy Primal fare made with minimal effort only increasing. When the novelty wears off and the prospect of coming up with home cooked Primal meals every day begins to loom, I think a lot of people will turn to the crock pot.
Jicama is that white, crispy tuberous root that the fruit cart guys always douse in chile power and lime and serve on a stick. The naturally-occurring oligofructose inulin lends it a slightly sweet flavor. It’s tasty, refreshing, and seemingly innocuous – but is it loaded with carbs? It seems a little carby, and I’ve mostly avoided it (a difficult task in Southern California where fruit carts beckon from every other street corner) for that very reason, but a couple reader comments have prompted an investigation.
If my informed, Primal readership was supporting jicama consumption, surely there was more to it.
I couldn’t find any MDA posts that tackled the matter of cookware possibly leaching heavy metals and/or toxic chemicals into food. I’ve read that a porcelain/ceramic inside surface is the way to go, (thereby avoiding Teflon and metals), but good-quality examples like Le Creuset are darn expensive, and lesser-quality ones like Heuck look like camping gear to me. Have you researched or concluded anything on this matter? Is this a non-issue?