Hi folks! I’m Emily Deans, M.D., a psychiatrist who normally blogs over at Evolutionary Psychiatry and at Psychology Today. However, Mark Sisson was kind enough to ask me to do a guest blog for Mark’s Daily Apple, and of course I am thrilled to oblige. My main interest is to explore how the differences in our modern lives and diets compared to a traditional/evolutionary experience may influence how our brains work and leave us more vulnerable to mental illness. If modern diets and lifestyle do leave us ragged in brain as well as body, The Primal Blueprint, being a practical diet and lifestyle that specifically emulates evolutionary conditions, would then theoretically be part of an antidote to modern mental health problems.
I’m really liking these Monday morning rapid fire question-and-answer sessions – are you? At some point, I’ll get back to the musings, but as long as you keep sending in great questions, I’ll probably keep answering them. We’ve got four this week: vinegar and its effect on insulin levels, sugar and DNA damage, the nutritional merits of lactose-free milk, and whether Miracle Noodles are Primal. So let’s get started.
I have read that apparently cider vinegar influences/ reduces insulin level after a high carb meal. I was wondering what Grock’s view on this point is?
Thank you for looking into this & your time.
Max cycles in 15 minutes of:
A new study links 24 hour fasts with protection against heart attacks. But wait, wait – fasting “is not for everyone” and scientists aren’t sure how fasting will affect the body, so don’t you dare try it out for yourself before more research is complete. Thank you, experts.
The Foodee Project, whom we highlighted several weeks back in our High Tech Primal Tools post, is hiring. Are you a creative ASP.Net developer with a passion for paleo and some free time? Maybe think about applying.
PaNu has become Archevore. Read why Dr. Kurt Harris made the switch.
Learn where to find tractor tires and what to do with them, courtesy of Ross Enamait of Ross Training.
Making fresh sausage at home can be a bit intimidating at first glance. How does one go about grinding the meat? What makes it taste like sausage and not just ground meat? And how in the heck do you shape it into links? After all those questions about homemade sausage run through your mind, inevitably you’re going to ask yourself, “Why bother?”
The reason is simple – if you make your own sausage you know exactly what’s going into it. Instead of buying sausage made of mystery meat, sugar, and preservative and coloring additives you can choose the meat, add any spices or fresh herbs that you wish and skip all that other junk. Suddenly, sausage is no longer a questionable choice of protein, it’s a healthy, flavorful part of your Primal eating plan.
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