Meet Mark

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...

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Month: September 2009

Root Vegetable Hash

Breakfast hash is traditionally a dish that’s meant to use up leftovers from the night before. The thing is, hash is so good that’s it’s a shame to only make it when you happen to have leftover meat lying around. Personally, I’ve been known to set pot roast or pork loin aside at dinner to insure that I have leftovers for hash the next morning.

The greatest thing about hash is that it’s supposed to be thrown together, not made according to a strict recipe. Almost any combination of meat, eggs and root vegetables qualifies as hash. As far as root vegetables go, potatoes have long dominated the breakfast scene, which is a shame. Turnips, rutabagas, parsnips and even beets are all root vegetables worthy of taking a potato’s place. You can use any one of these root vegetables, or all of them at once, to make hash with extra flavor, color and nutrients.

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Halibut, Snapper and Shrimp Ceviche

Summer might be just about over, but last night in my kitchen it certainly didn’t seem like it. This had nothing to do with the weather, which was a bit cool, and everything to do with the refreshing, lively flavors in a bowl of colorful ceviche.

There is no better way to highlight the flavor of seafood, and to remember the feeling of summer, than with this chilled dish. To make ceviche, raw seafood is “cooked” in a lemon-lime marinade and tossed with spicy jalapeno, cooling avocado and the flavorful crunch of red pepper and red onion. Some versions add tomato or other vegetables and some play around with citrus marinades made from grapefruit or oranges, but the result is essentially the same: incredibly fresh seafood with a slightly tart and totally addictive flavor.

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Lisa in “Onederland”

This story comes from reader Lisa. Her personal tale of going Primal was sent in during this season’s Primal Blueprint Health Challenge. She is the second of four entrants that will be part of the first round of drawings for the ongoing Primal Blueprint Real Life Stories contest. If you have a Primal story that you would like to share visit this page for all the details!

I’m submitting my story “just in time” for the deadline, which is the perfect illustration of how my life has been the last two years. I feel like I can hardly keep up and am just barely getting by. As a matter of fact, aside from the fact that I could hardly find a moment to write this (I’m using a laptop and Thomas the Tank Engine to make this possible) I was also hesitant to provide what I perceived as a “success” story because my struggle is colored by so many facets of life I can’t control and so many ways I just can’t be primal. But then I remember that success isn’t measured in any particular timeframe or by pounds lost or by perfection. Success is in living well, making changes in yourself, believing in yourself, and persevering where you thought you couldn’t. And honestly, that has absolutely happened since finding your Mark’s Daily Apple site.

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Battling the Python: Swinging Rope Training

If you’re interested in a low-cost, no-hassle piece of homemade training equipment, look no further than a heavy rope. Not a jump rope (although that’s a worthy ally, too); just a thick, unwieldy rope, a confederation of fibers woven together to form a cordon to be used for strange and unconventional workouts (my favorite kind). Your rope should be around fifty feet long and two inches thick. It should be a manila rope, which is a hardy, durable variety typically used in boating. Manila rope is also especially heavy – a distinct advantage when you’re trying to get the best workout possible. Hardware stores should carry manila rope in various lengths and widths. If two inches in diameter is too much, go for 1.5” instead.

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What Does it Mean to “Grok On”?

We like to throw “Grok” around pretty liberally. It’s the name of our prototypical human ancestor, sure, but it’s also become a rallying cry of sorts: Grok on! What does it mean when we say “Grok on”? Do you know? Do I know? I have something in mind, but I’ve never really expounded on it in any detail. In fact, I’ve purposely left it ambiguous; to Grok is partly, I think, something very personal and subjective for each person.

What does the dictionary say (and what would it say if MDA was a household name?)

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Weighing the Evidence: Science and Anecdote in Nutrition Studies

I was a science major (biology) in college, yet I have always been a little suspicious of the use of the “scientific method” when it comes to biological systems – especially humans. I guess it started when we were all taught in labs as far back as high school to strictly adhere to the scientific method, which generally goes as follows:

  1. Ask a question
  2. Formulate a hypothesis
  3. Perform an experiment
  4. Collect and organize data
  5. Draw a conclusion

But from those earliest lab experiences, I found it was pretty sketchy to draw conclusions based on what often appeared to be nothing more than some random set of data points. Weigh the excised thymus of irradiated rats and plot a line that shows the rate of atrophy, etc…I wanted black and white answers, solid trend lines and reliable conclusions but usually all I got was an ill-defined line that was different from what my lab peers got, sometimes by a little, sometimes by a lot. Yes or no, right or wrong was what I sought – but that’s not how science works. It works more like this: the prevailing science is deemed good or acceptable until something or someone proves that it’s not good any more. Hey, that sounds like Conventional Wisdom. (Remember how fats were good for a million years, then they were bad for a few decades, and now they are good again…all based on the latest science?)

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