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
Although the Primal Blueprint leaves ample room for individual determination, I do try to offer folks a clear picture of the impact different dietary and lifestyle choices have on their overall health picture. At times I even offer specific recommendations or ranges that readers can tailor to their particular needs and situations. I’m often asked, however, about the upper ceilings I would set for various elements of the PB (fat, fish oil, etc.) I thought I’d take on those questions today and cover good ground by applying a rapid fire approach for several of the most common “excess” inquiries. Enjoy, and be sure to share your thoughts!
Let’s continue the discussion from last time. Again, I apologize for any meandering. This is a big topic, and I think it helps to leave no stone unturned.
Seasonal eating is currently pretty popular, perhaps even trendy in some circles. You’ve got the locavores, folks who only dine on meat and produce grown and harvested within a certain radius (generally fifty or 100 miles). They don’t necessarily set out to eat by the seasons, but that’s how it works out when you’re only eating local stuff. Others are committed seasonalists (yeah, I may have made that term up), specifically choosing foods that would only be available that time of year. There are even a small number of strict ancestral seasonalists, who only eat those foods which were seasonally available to their ancestors. A lot of Primal dieters fall into this category, and they generally do it for health.
Since going Primal last summer, my vegan buddy and I have some very explicit differences of opinion. I’m sure you can guess where they come up. Where we agree though is on the subject of sugar, especially refined sugar (syrups, honey, HFCS, table sugar, etc). Neither of us eat the stuff as a rule, but we have different reasons for avoiding it. I give the standard list and his main contention is that sugar compromises the immune system. Is this true? Does eating sugar actually suppress the immune system? I’ve heard this before, but have yet to see hard proof. Thanks.
Thanks for the question. We already know sugar should be limited in the human diet. Most people can agree with that. Here are but a few of its effects on our physiologies. Fun stuff!
Want more evidence of a positive sea change? Slate joins the cause with a call to end the war on fat.
Don’t want an aftershave full of unpronounceable chemicals? Head over to The Art of Manliness to learn how to make your own!
The brains at Princeton have discovered that HFCS prompts considerably more weight gain. Considerably. I do believe the brains are right.
The happy meal is neither a meal, nor happy. But McDonald’s will never stop trying to hook your kids on them. Read Alternet‘s piece on the shady world of marketing junk food to children.
We can’t think of a better green to welcome in spring than one with an adorable name like Lamb’s Lettuce. Of course, this green has many identities and what you call it depends a lot on where you buy it. In France and in most American grocery stores it goes by the name mâche (pronounced mahsh), in Germany it’s called Rapunzel and in some parts of this country it’s called field greens or corn salad, because it’s known to grow wild in corn fields. But today, since we’re feeling in a spring mood, we’re calling it Lamb’s Lettuce and giving reader Richard Freund credit for reminding us how much we love this green in salad. Lamb’s Lettuce (or mâche, or field greens, or Rapunzel…) is unique not only for its delicate rosette shape, but also for its buttery texture. It’s usually served in salads, but can also be thrown into soup or wilted slightly in a quick sauté with oil.
Over the last couple weeks I’ve had the pleasure to announce two PrimalCon speakers: Maya White and Brad Kearns. As you may recall, Maya will be teaching PrimalCon participants how to sit, stand and walk like Grok, and Brad will be explaining how to apply the Primal Blueprint principles to endurance training. Today I’m pleased to announce the 3rd of 4 PrimalCon speakers. Nicoletta Florio, green-living expert extraordinaire, will show attendees how living a sustainable, green life is not only what’s best for the earth, but also what is best for your health. If you’ve ever wondered whether the PB could be considered a “green” diet, whether the world over could feasibly adopt the PB eating patterns, or what sort of impact our dietary choices have on our health and the planet this session is for you. Read on to to learn more from Nikki in her own words…