A couple weeks ago, I received an interesting request from a reader:
Hi Mark – first, I know you’ve got a gob of emails beckoning you….I just hope that you can get back to me at some point 
I love reading your blog, so much so that I’ve decided I would like to pursue a career as a nutrition consultant – in natural health of course. I’m so glad there is such an option! Perhaps some of my friends and family would pay a bit more attention if I study & earn a certificate instead of my continual praises of your site and how it’s changed my life. To you and your Bees, my gratitude!
Now, the reason I am messaging you:
Posted By: Mark Sisson
If you’ve seen all my header photos, you’ve probably surmised that I enjoy stand-up paddle boarding. According to the Wall Street Journal, I’m not the only one.
Richard Nikoley just got back from MovNat, and so did Melissa McEwan! Read about Melissa’s adventure, and then read all five parts of Richard’s (part 1, 2, 3, 4, and 5).
For those of you who had fun building your own protein bar over at YouBars, you’ll probably enjoy SlantShack, which lets you build your own beef jerky.
Ready for some inspiration? Watch Veronica Garza‘s story about overcoming an autoimmune disease through lifestyle habits.
Posted By: Mark Sisson
When most people think of beef liver, the next thing that comes to mind is fried onions. While liver and onions is certainly an easy way to serve this particular type of offal, it’s definitely not the only way. Primal readers have all sorts of suggestions for preparing beef liver, and we were particularly drawn to Evelyn Haapala’s recipe for Crispy Liver Hash Brown Patties sent in for the Primal Blueprint Reader-Created Cookbook Contest.
Beef liver has a stronger flavor than chicken liver, but in the scheme of things is still pretty mild. The flavor and texture of beef liver is at its best when cooked until firm but still a bit pink. However, even if you overcook these patties slightly they will still be moist and flavorful. Evelyn’s addition of grated potato, celery root, carrot and onion doesn’t so much hide the flavor of liver as it enhances it. Fry these liver hash brown patties up in a pan of butter and we’re betting even the pickiest eaters in your house will want to try a bite. Perfect for breakfast or dinner, delicious dipped in a little mustard or hot sauce, or better yet, garnished with sautéed onions and mashed lingonberries, like Evelyn does.
Posted By: Worker Bee
In my leptin series a few weeks ago, I hashed out how dietary choices direct leptin levels – as well as leptin sensitivity and leptin resistance. But there’s more to leptin processing than just the food we eat (or don’t eat). As it so happens, the environment in which we live – and the good or bad “stress” we experience in it – can have an overriding impact on leptin production. Researchers at Ohio State University injected a group of mice with cancer cells and followed their progress after dividing them into two groups. One lived in a larger and “enriched” community environment with various toys, hiding areas and exercise wheels. The other group lived in groups a quarter of the size in standard lab cages. What the scientists found might leave you scrutinizing your living quarters – or at least your social calendar.
Posted By: Mark Sisson
Yesterday, I showed how environmental, behavioral, and social cues act as zeitgebers to human circadian rhythms, and I tried to be as thorough as possible (without outstaying my welcome). I left out one very important environmental cue with the promise of more information today – sound.
I can’t recall exactly where I heard about it, but it was someone’s offhand reference to the notion of the calls of songbirds affecting our circadian rhythms that convinced me I should do a follow-up to the blue light piece from earlier this year. The notion of bird calls affecting us on a deeper level than a regular sound makes some intuitive sense to me, so I did some searching to see if there was anything to it.
Posted By: Mark Sisson
Premium Content
© 2013 Mark's Daily Apple | Design By The Blog Studio
