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
This inspiring Primal Blueprint Fitness Video was sent in by reader Tom Greenwald. Let Tom know what you think in the comment board.
The Fitness Video contest has ended, but there are still ways to win prizes and be part of the Primal community here at Mark’s Daily Apple. Enter your best recipes (current theme: Primal Snacks) to be included in the Primal Blueprint Reader-Created Cookbook Contest, and submit your New Year’s Resolutions video by Jan. 15. In both cases you have a chance to win hundreds of dollars in Primal gear and be featured on MDA. Grok on!
We’ve received some delicious Primal Soup recipes from readers:
Check back tomorrow for one more Primal Soup recipe.
All of these recipes will be featured in the Reader-Created Primal Blueprint Cookbook and the entrants have a chance to win an über cool Primal prize package.
If you’d like to participate in this contest send in your own favorite Primal recipes that relate to the current theme – Primal Snacks.
What are your favorite Primal snacks? Spicy nut mixes? Special jerky recipes? Primal shake concoctions? What else? Click here for all the contest details.
If you believe the ads, we live in a squalid hotbed of menacing microbes. Evil germs are everywhere and out to get us – especially the innocent, well-dressed children playing nearby. The smart ones among us, the marketers tell us, navigate this ominous world armed with the right sanitizing defense. Even the grimiest restroom, the ad images show, can become as innocuous as a sparkling, surgery-ready space if we only have the security of hand sanitizer. Yes, the power of the imagination…
I was going back over the MDA archives this week, thinking about what went right and what went wrong with past posts. There are always going to be regrets when looking at past work, whatever its nature. That’s just how these things work.
But this is the internets, not print, and I can quickly hop in and make changes to the past with just a few keystrokes. Or, I can write an honest appraisal of my previous transgressions and come up with a post of restitution. This is that post of restitution. Today, I’m admitting that my last post on cowpooling was a bit lean. It’s not that I trimmed the fat; it’s that the fat was never even there in the first place (hmm, old Cordain might agree). Consider this post a dollop of grass fed butter in the pan that is MDA’s cowpooling content, perhaps even after deglazing all the tasty bits with a hearty Zinfandel. Today, I’m going to tell you how to find a cowpooling source so you can buy grass fed beef in bulk directly from the supplier.
By now, I’m sure you’ve been privy to the teeming hordes descending on cardio machines and health food stores across the country. Tofu is completely sold out; there’s a line out the door for the elliptical. The scent of desperate, hopeful sweat is in the air, and everywhere you look, folks sporting brand spanking new exercise gear and a list full of resolutions lie to themselves. They keep up the charade for a couple weeks, perhaps even a month, after which point the gym crowds taper off, the farmers’ markets stop looking like a mosh pit set to NPR, and people begin thinking about next year’s changes. Yep – it’s the New Year, and this is the entirely-predictable-and-requisite post on New Year’s resolutions.
I recently received an email question from a knowledge-hungry reader.
I’m becoming VERY interested in learning how the body works; what happens when we eat carbohydrates, the effects of antioxidants, etc. I was given a good introduction in “Good Calories, Bad Calories” and of course the 3rd chapter in your book, where you talk about insulin, or even your article “what happens when you carb binge”. Wikipedia and Google help me to a certain point, but I soon become overwhelmed; it’s hard to put everything together… where do I go from there?