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
I’ve mentioned the Primal concept of play quite a bit recently, and I figured I should clarify what I mean with a comprehensive post.
But Mark! A Definitive Guide to something that is essentially formless, spontaneous, and boundless? Surely you jest!
Before you scoff, consider the current status of play in our society. Think about where “play” as a concept has been relegated – to the “important but ultimately expendable” category. Roving bands of children out for kicks and innocent thrills who answer only to the streetlights are absent, replaced by Purel-soaked kids being bused to their next “play date.” Working men and women accumulate enough stress for a dozen Groks in the course of a week, putting in overtime and working weekends, only to collapse on the couch in front of the TV once they get home. If they’re lucky, they’ll get a few hours a week on the treadmill or out in the yard with the kids or the dog. When they finally manage to get it, people enjoy play (it is fun, after all), but – whether it’s our Puritan past summoning hidden guilt at the thought of pleasure for pleasure’s sake or the consumerist mentality pushing us to work, work, work – there’s always “real life” calling and interrupting the fun. Pure play has become more of a luxury nowadays or, even worse, is considered to be “kids’ stuff.” But when your kids can’t even play without checking their schedules first, you know there’s a serious problem.
Primal living in a decidedly modern world is mostly awesome, but there are difficult moments we’ve all faced. Things like having to explain the jar of coconut oil and greasy spoon we keep at our office desks, or facing the strange looks we get when doing lunges down the street, pull-ups on tree branches, box jumps on park benches, and overhead presses with our pre-adolescent children – those little moments where you and everyone around you suddenly realize that maybe you’re just slightly different from the “norm.” A bit off, as it were. Of course, we often pride ourselves on our individualism, on our constant skepticism of Conventional Wisdom (especially diet- and fitness-related). If I wasn’t different (or at least willing to consider alternative viewpoints), I might never have questioned the bread-and-ice-cream-fueled chronic cardio way of life that was killing me. If you guys weren’t inherent skeptics, you probably never would have found your way to my blog. If a guy like Sterling scoffed at the supposed preposterousness of eating fat to lose fat, he’d probably still be unhealthy.
Since our original 80/20 post a few weeks ago, I’ve gotten a slew of questions and comments from readers. Many tell me how much they love the concept. It’s a feature that makes the PB possible for them. Others suggest that it leaves too much room for backsliding. Finally, some readers have either offered their own interpretations of the principle or asked what it should mean in their daily life. Thanks to everyone for their feedback on this one (and all other posts of course). While I loved writing The Primal Blueprint, I can’t imagine it without the experience and ever-evolving discussion of this blog. Let’s roll up the sleeves and dig in deeper with this one.
First, let’s review. (I know we’re adding new folks all the time.) The 80/20 principle suggests this: in the context of full and earnest commitment, an overall 80% conformity with the 10 Primal Blueprint rules will yield a solidly healthy result.
“You don’t run against a bloody stop watch, do you hear? A runner runs against himself, against the best that’s in him. Not against a dead thing of wheels and pulleys. That’s the way to be great, running against yourself– against all the rotten mess in the world; against God, if you’re good enough…”
The above quote kicks off a glorious article on sprinting from BodyBuilding.com. Well worth the read.
Congratulations to the L.A. Lakers. You’re a great basketball player, Lamar Odom. But, what’s up with this?!!!
Squash blossoms are in season. Robin Shuster describes them as “…nature’s way of giving you ravioli without having to make the dough.” Whether stuffed with crab or drizzled with olive oil, learn about squash blossoms over at NPR.
Thanks to active forum member and fellow Primal Blueprinter, DiabetesCanKissMyButt. Let it be an inspiration to anyone who is living a similar story.
I used to be a long distance runner and a vegetarian. I was the epitome of health, or so I thought. I even hired a nutritionist to help me with eating during marathon training. She had me eating mostly “good carbs” which was whole wheat everything with some vegetables and protein thrown in for good measure. My protein intake at the time was less than 50 grams a day. Fat, you ask? No way. My fat intake was negligible. That coupled with Gu, Gatorade, Cytomax, and carbo loading for energy and recovery was a sure way to go into sugar overload- which is exactly what I did. I had no clue about the dangers of low protein and fat for endurance events. I was following the advice given to me by my educated running peers, my nutritionist, and my doctor.
After all the animal fat talk this week, I figured a recipe was in order. But how could I make a dish that revolved around animal fat? Animal fats usually are just cooking aids, rather than stars of the show – it wasn’t like I could just plop a few ounces of rendered lard on a plate and serve that up – so I had to somehow emphasize them. To accomplish this, I used three different animal fats in the making of the dish. Bacon lard coated the oven-roasted chicken, the apples cooked in goose fat, and the sweet potato chips were fried in freshly-rendered beef tallow.