Fitness Spotlight talks cardio with a dozen bloggers. You’ll find a myriad of varied, smart opinions (mine included!).
Are personal trainers useless? The Lean Saloon thinks so. Sort of.
Life Isn’t Over discusses Chip & Dan Heath’s book, Switch, with an explanation of emotional and rational decision making. Good stuff.
Fidelity started up a great forum post this week on non-olive oil based salad dressings. Hit it up for some tasty ideas, or contribute your own recipe!
What drew us in to the pork recipe submitted by Susan Rosenberg (for the Primal Blueprint Cookbook Contest) was not the pork itself, although any meal involving pork tenderloin is bound to be good. The pork preparation is simple and straightforward, involving nothing more than searing medallions in a pan. It is what Susan serves with the tenderloin, a creamy variation of pesto with flavors ranging from slightly spicy and sweet to cool and pungent, that makes us swoon.
As much as we like this pesto with pork, we immediately started thinking about all the other foods we might pair it with. This led to mixing some pesto in with a little shredded cabbage that happened to be in the fridge, and the result was a killer coleslaw. It’s just as easy to imagine serving the pesto over steak or seafood. What, exactly, makes it so versatile? First of all, you’ve got to love cilantro, an aromatic herb that people tend to have very strong feelings about.
I’ve made my stance on bottled water quite clear before, but I’ll go ahead and reiterate: bottled water is a joke. It’s completely unnecessary, unless you’re in a nation with unsafe water quality, and the plastic bottles make for excellent landfill fodder. You could reuse the bottles, but then you’ve gotta worry about the plastic leaching into your water, especially the more you refill and reuse them (and don’t ever stick ‘em in the dishwasher). Poor taste is one thing – I can’t expect a person to happily drink tap water that tastes terrible – but tap is perfectly safe to drink, especially if used with a simple filter. And if it weren’t, most bottled water wouldn’t be any better, since it’s often just repackaged tap (check the label or cap – if it says “from a municipal source” or “from a community water system” or anything along similar lines, it’s tap water). Sparkling water in glass bottles is justifiable (tap isn’t bubbly, after all, although you could make it so at home, and the glass bottles are definitely reusable (I like filling them with homemade salad dressings).
A couple weeks ago in my post about health and vanity a good discussion got started in the comment board about the body composition of our hunter-gatherer ancestors. Was Grok lean and ripped or not? Let’s take a look at what we know.
It’s pretty well established that hunter-gatherers eating their traditional, whole-foods hunter-gatherer diet (whether Inuit, or Masai, or Pacific Islander, or whatever else) display little to no signs of the diseases of civilization. Infection, warfare, pestilence, starvation, and colonial incursion were occasional or even frequent sources of poor health outcomes, but for the most part they were well-nourished and free of degenerative diseases, even the long lived members. These guys weren’t dying for lack of statins or chemotherapy – let’s put it this way.
By now you know I have a biased point of view that rigorous endurance training is antithetical to health. Yes, I competed and loved it for 20 years, so I get the appeal it has for so many, but these days my personal focus is on maintaining the highest level of fitness and health on the least amount of work and sacrifice. I want to play and have fun. Still, I get asked a lot by endurance athletes whether there’s any chance they can continue to compete at a high level while eating and training Primally. I used to think it probably wasn’t feasible if you wanted to be world class, assuming as I did (erroneously) that you just couldn’t overcome the need for copious amounts of carbs on a daily basis without crashing and burning. However, recent research into the concept of “train low-race high” (vis a vis glycogen) and modified approaches to low level aerobic training that focus largely on reprogramming genes to more preferentially burn fat AS WELL AS the use of techniques like HIIT and barefoot training now all seem to show that training and eating Primal could not only maximize performance, but extend your career. If that’s your choice and if you approach it carefully (like Gold and Silver Olympic medalist Simon Whitfield). Since the book came out last June, I have heard from several elite athletes who have not only adopted Primal styles but have improved their performances (and reduced injury, and decreased body fat). Today I thought you might be interested in this “testimonial” from my good friend Jonas Colting (of last week’s Cocoa and Coconut Snacks), a long-time professional triathlete who has gradually incorporated Primal techniques into his training style.
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