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
As an MDA Worker Bee always on the lookout for new Primal dishes I’ve developed a few tricks. My favorite method is by scanning different restaurant menus and then finding substitutes for highly-processed or high-carb ingredients, and through a system of trial-and-error, creating a new Grok-inspired treat.
Last week I wandered around Brooklyn’s Smith Street to see what I could do about the strange wintry-food yen I was experiencing (how could I crave hot stew in 90 degree weather?). I discovered it was not so strange – there are plenty of people enjoying winter eats even in the crux of July. Beef stew, macaroni and cheese, pork shoulder are all top menu items even while city temperatures skyrocket. When I asked a staff member at one of the restaurants why these items stayed so popular, even during months when people would seem to want lighter fare, he replied these meals were “the most satisfying.” Good taste, I suppose, knows no weather.
Farmers’ markets are unpredictable. What’s being sold one week in abundance may not be sold at all the next week. Sometimes this is a seasonal shift, sometimes vendors just run out of produce early and sometimes, well, who knows? The size and shape of produce at farmers’ markets is also unpredictable and never as uniform as it is at grocery stores. Fruits and vegetables at farmers’ markets come in all sorts of shapes and sizes. This unpredictability is what I love about farmers’ markets, but I wouldn’t be an honest Worker Bee if I didn’t admit it’s a little frustrating at times.
It’s probably the one thing that prevents people from fully buying into the Primal Blueprint. Almost anyone can agree with the basic tenets – eating more vegetables, choosing only clean, organic meats, and getting plenty of sleep and exercise is fairly acceptable to the mainstream notion of good nutrition. The concept of Grok and a lifestyle based on evolutionary biology can be a harder sell, but anyone who’s familiar with (and accepts) the basics of human evolution tends to agree (whether they follow through and adopt the lifestyle is another question), at least intellectually. But saturated fat? People have this weird conditioned response to the very phrase.
“But what about all that saturated fat? Aren’t you worried about clogging up your arteries?”
I once said that the most Primal piece of exercise equipment was the clubbell, but I think I may have been wrong – I was forgetting all about the mace.
Rather than fend off purse-snatchers and kidnappers (like the one to the right might do), the mace we’re interested in fends off muscle atrophy (although I suppose you could use it as a weapon). Its appearance is jarring and rather clumsy, our dexterous manipulation of it even more so. That’s the point, though. It’s supposed to be difficult to handle. Just like the kettlebell, the sandbag, and the slosh tube, the effectiveness of the mace workout relies upon the grossly uneven weight distribution of the equipment. This is especially pronounced in the mace, which boasts both a long shaft and a lack of counterbalance. As a result, your workout options with the mace are a bit limited – but this isn’t a strike against it. It’s actually one of the benefits, since the relatively simple, basic movements of the mace offer a well-rounded, comprehensive workout for your body without a whole lot of fuss.
Reading club; Tuesday card games; progressive dinners; Saturday morning golf; summer barbeques; talks over coffee, cocktails, racquetball, quilting, dog walking or maybe just over the phone. The letters, emails, Facebook comments, the hugs, high fives or just hellos. What comes to mind when you think of your friends?
Friends, both new and old, close and far flung, hold a special place in our sentiments. We value the history we have with them, the perspective they bring, the support they offer, the stories they tell, the interests we share. Without a doubt, we’d say, they play an essential part in our lives. We’re better people, happier people as a result of our friendships, but maybe – it turns out – we’re healthier too?
I thought I’d forgo my regularly scheduled “Dear Mark” Monday post (or “Dear Readers” as the case may be) for a subject very near and dear to my heart: the constantly-evolving, ever-confusing ways of the food rating labelers. Whether it’s the AHA-approved red “Heart Healthy” stamps that implore overweight diabetics to stuff themselves with “healthy” whole grains or the mention of antioxidant and fiber content somehow making that sugary breakfast cereal good for your kids, packaged food distributors seem to love making outlandish claims that bear little to no fruit. It’s incredibly effective, though, for the same reason people will believe anything they hear on TV or uttered by someone with an official title. We’ve already got a far-reaching bunch of bureaucrats at the FDA deciding which macronutrients to highlight and which to demonize on the official nutritional labels that adorn the back of every packaged food item, so the natural next step is a mishmash of extraneous labeling that tries to make nutritional recommendations based on the FDA data (which is itself based on flawed, misguided, or even blatantly false science).