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
There’s nothing easier than throwing a bunch of fresh ingredients into a pot and calling it dinner! We love this cooking method which is why we put together this Primal twist on a classic Louisiana Creole dish. It includes three kinds of meat and a bunch of veggies that are all brought together in a savory tomato sauce. And of course it wouldn’t be Primal if we included the traditional rice, so we used pulverized cauliflower as a rice substitution. Give this dish a try and let us know what you think in the comment board!
As you may know, I’m not a huge fan of sunscreen lotion. I just don’t think it’s all that necessary. If you’ve had enough Vitamin D skin production for one day, and you’re worried about burning up, using physical barriers – like shirts, hats, umbrellas – to impede the sunlight is better than slathering your skin with powerful chemicals. Still, in the event that the only thing standing between you and a second-degree sunburn is the application of some lotion, have at it. Just be aware that, according to a recent NY Times piece, there is some seriously misleading marketing lingo circulating in regards to SPF counts.
I was actually a little surprised that we hadn’t already done a Definitive Guide to fish oil when a Worker Bee suggested it to me. We’ve mentioned it enough, and it’s a hot enough topic that I just assumed we’d done a big comprehensive guide to the stuff. But, as my staff so eagerly likes to inform me, I was completely, utterly wrong (enjoy it now, cause it won’t happen again anytime soon!).
A quick look at the archives revealed that we actually had compiled enough content to make a Definitive Guide – we just had it spread out over several wide-ranging posts from various dates. But that’s not to suggest the following is just a rehash of old content. Rather, I’ve pulled it all up, cobbled it all together, and topped it with some entirely new stuff. The result, I think, should be pretty definitive.
I had a medical scare two weeks ago that shook me up quite a bit. No, not because there was anything wrong with me, but because if I had been someone else and didn’t know what I know, I might be suffering the side effects of blood pressure meds as I write this today. And that’s a slippery slope I never want to ride. Yet this scenario plays out in most doctors’ offices every day.
I had a slight skin thingy on my always-in-the-sun arm. I thought it might be prudent to get it checked out, and I had an hour before my next meeting, so I took an impromptu opening in my doctor’s schedule to have him take a look. In my naïveté, I thought I could waltz in, have him scan it for 15 seconds and send me home with a clean bill of health and a xylitol lollipop. But this being LA and that being a doctor’s office and needing to follow protocol (so as not to get sued for malpractice AND to be able to bill me full pop), the nurse ushered me into a waiting room and took my weight (still 165), height (still 5’10”) and my blood pressure, which I had no reason to suspect had changed since I qualified for the lowest rates possible on my in-home life insurance physical just a few years ago. It had been 122/82 that day. Cha ching.
Imagine, then, my mortification when the nurse casually announced that my BP was 140/100.
I’d like to direct your attention to an incredibly underappreciated member of the marine kingdom – the mackerel. Its many detractors deride it for its “fishiness,” which is ridiculous. Aren’t we eating fish here? That’s like people who complain about free-range steaks tasting too “beefy.” We’ve grown accustomed to flavorless protein, to dry chicken breasts that fall apart in our mouths and to feedlot lamb and beef you can’t even tell apart. Fish is supposed to taste like fish, and the fattier varieties – the ones with all the healthy omega 3 fats, like salmon, sardines, and mackerel – have the strongest flavors.
We’re closing in on half a year now since I first announced the 2009 Primal Challenge – the invitation to take on the Primal perspective and make it your own this year. Since then, we’ve come a long way, and I hope you have too. You’ve seen our redesign. Now I want to ask, how is yours going? To review, we started out the year with this question: on the scale of true wellness – real vitality, where would you rate your life today? Remember your answers? What does that picture look like now? What continues to surprise you? Have you hit a new plateau? Experienced a new breakthrough? What’s the next leg of the journey for you – the next summit? Pull up to the PB round table and let’s compare notes….