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: April 2010

Weekend Link Love

Want to spice up your pullups? Head over to Ross Training and learn how to make DIY softball grips for about $10.

No woman should ever lift more than 3 lbs? You can either starve yourself or do tons of cardio? Uh… working out with Gwyneth Paltrow.

I’ve featured Meatpaper before on MDA. This week Michael Eades shares his thoughts on a couple great meatpaper articles: Delicious, sexy schmaltz, and soy as agriculture’s kudzu.

Mattesons stole my motto! Seriously though, hats off to the marketers who came up with this commercial for the British meat snack company.

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Thai-Inspired Salad of Awesome

Thai cuisine is known for harmonizing sweet, sour, pungent, salty and spicy flavors into dishes that burst with flavor. Unfortunately, many of the dishes on Thai restaurant menus in the U.S. are weighed down with vegetable oils and sugar, and served with heavy portions of rice and noodles. While we can’t promise that Tara Gravenstine’s “Thai-Inspired Salad of Awesome” (submitted for the Reader-Created Cookbook Contest) will demolish any last hankerings you have for Pad Thai, we can say that it will satisfy cravings for the complex flavors that make Thai food so addictive.

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Olympic Sprinting, Local Farm Tour, Massages and More

More exciting news from PrimalCon! We have secured the appearance of national champion and US Olympic team runner Michael Stember. Stember shocked the track world as a Stanford undergrad, when his furious kick landed him a spot on the 2000 US Olympic team at 1500 meters. He subsequently enjoyed a long career as one of America’s top milers, and has recently relocated to Malibu, CA and become a Primal enthusiast. Michael will take participants through a unique sprint workout session, introducing some top secret drills and principles that he learned from the world’s top coaches and runners during his career. Known as a free thinker and innovator in the running community, PrimalCon participants will get a “kick” out of Michael’s refreshing attitude and precise instruction.

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Where Are They Now?

Remember Michelle? Griff? Sterling? These are just a few of the Mark’s Daily Apple readers that sent in their inspiring success stories during last year’s Primal Blueprint 30 Day Health Challenge. I think I can say that we were all captivated by their stories. Testament to this fact are the numerous emails I receive from fellow-PBers asking how they are doing. Griff, for example, was just two weeks into going Primal when he originally wrote in. Michelle was nearly a year into her weight loss journey. How has the last 6+ months been for them and others? Read on to read (and see) their progress and check back next week for more success story updates.

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Bone Marrow: Delicious, Nutritious and Underappreciated

If you’re truly interested in consuming the original Primal brain food, look no further than bone marrow: perhaps the first reliable source of large, fatty animal products our scrappy ancestors were able to procure. Yes, before we became spear-using cunning tacticians surrounding, stalking, and out-maneuvering large prehistoric ungulates, we feasted on the bones of fallen prey. Or, more accurately, we feasted on what lurked inside the bones (and the skulls, for that matter). Animal fat and protein improved the quality of our diet by making digestion less energy intensive. Bone marrow, especially, was highly caloric and nutrient dense, allowing early human ancestors to divert metabolic resources away from the costly digestion of roughage and toward bigger, costlier brains. This spurred the increase in hominid brain size that we still enjoy today.

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How Much is Too Much? – Round 2

Last week’s post covering upper recommendations garnered so much interest – and additional questions – that I thought we’d give it another go around. While last week’s list took on basics like protein and fat as well as worthy indulgences like chocolate and – drum roll, please –BACON (break for rampant applause), this week I’ll take on a mix of specific foods and activity. Thanks for everyone’s great comments and questions last week, and be sure to weigh in on this week’s round.

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