The name says it all. Stuffing, when made with the traditional loaf of bread, is a heavy addition to the holiday table that can leave you feeling, well, stuffed. As if the table weren’t already collapsing under the weight of a giant bird and a half-dozen side-dishes, tradition demands that a big dish of what is essentially just a loaf of bread cut up into pieces, be included, too. Well, phooey on tradition. We’re not saying that stuffing shouldn’t be served at all, we’re just saying, why limit yourself to stuffing made with bread?
The attributes that make stuffing so popular – a mild, comforting flavor and rich, indulgent texture – can be achieved with all sorts of different ingredients. Our favorite combination this holiday season is a buttery blend of cauliflower, mushrooms and leeks baked until soft and caramelized and covered with an intensely nutty blend of hazelnuts and fresh herbs.
It’s time for another healthy dose of inspiration from Mark’s Daily Apple readers that took control of their health and turned their lives around. Many thanks to Jason, Marti and Dan for sharing their stories with the community. If you have your own story and pics to share shoot me a line here. Happy Friday, everyone!
Hey there Mark!!!
Well for me it starts around Christmas of 2009. I was topping the scales at 339 lbs, I had been diagnosed with type 2 diabetes a few years earlier and taking several medications to help control it. Despite eating like the dieticians recommended I kept putting on more weight. I stayed sick constantly, never felt like doing anything and was just in generally bad health and I was only 36. I was so disgusted with myself when my mom gave me some money at Christmas to buy some clothes and I couldn’t find anything in my size.
All across the country, people are kicking off their shoes and braving streets strewn with broken glass and rusty nails that house tetanospasmin-producing Clostridium tetani, and heaped with endless piles of toxic dog poop. They somehow manage to traverse sidewalks that crumble underfoot at the slightest touch, throwing a person off balance and putting the ankle at severe risk of permanent injury. Podiatrists’ waiting lists grow along with their bank balances with the endless parade of hobbling barefooters nursing crippling foot injuries; they laugh as their coffers fill.
And yet, despite these confirmed dangers and despite the warnings from esteemed experts, the barefoot revolution continues to grow. It’s pretty remarkable. The recent New York Marathon featured more barefooters than ever before, according to organizers, and the Barefoot Runners Society has seen its membership double since 2009. Purely anecdotally, whenever I’m out hiking, I see more and more folks going in Vibrams or even totally barefoot. I don’t get the weird looks as often (I actually kinda miss ‘em) and I’ve even spotted Vibrams in non-athletic environments, like grocery stores or coffee shops. It’s been awhile since a kid has screamed and pointed at my “monkey feet.” Progress!
While I think the idea of adult Paleolithic hunter-gatherers regularly dying at age 30 can be laid to rest (sadly, I reckon that particular misconception has an impressive life expectancy), last week’s post on the Gurven-Kaplan paper brings up another question: if the human potential lifespan of 68-78 years, or roughly seven decades, is an evolved, inherent, even genetic trait, what is the evolutionary justification for its selection? Where is the advantage?
The classic Darwinian view is that selection of traits revolves almost entirely around fertility. Once an animal can no longer produce offspring, it has no “reason” to go on living. Since a genes’ survivability ultimately comes down to reproduction, whether an individual can have kids is the primary determinant of viability.
It’s been nearly a year since the Primal Blueprint Reader-Created Cookbook Contest began. Hundreds of recipes were submitted by loyal Mark’s Daily Apple readers and the best of the best were published right here on MDA. These recipes have now been bundled into a convenient eBook for all newsletter subscribers. In it you’ll find soup, snack, breakfast, salad and numerous meat (chicken, beef, pork, seafood, organ meats) dishes organized and categorized for easy reading.
If you are already a newsletter subscribe do nothing. Today’s regular Wednesday newsletter will provide access to this free eBook.
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