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: June 2011

Grilled & Chilled Shellfish with Basil, Mint and Lime Vinaigrette

Steamed clams, mussels and scallops in a bowl of warm broth is a simple seafood supper we enjoy most months of the year, but when summer rolls around we like to chill our shellfish down. But before we chill, we grill.

The reason is simple – why stand at a stove in a stuffy kitchen when you can grill under the sun (or stars)? We’re hard pressed to think of a type of protein or vegetable that can’t be grilled and shellfish is one of the easiest. Mussels, clams and scallops take only a few minutes to cook on the grill. They can be eaten hot, of course, but why eat hot food on a hot day when you can eat something cool and refreshing?

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Don’t You Just Love Making Doctors Speechless

It’s Friday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here. I’ll continue to publish these each Friday as long as they keep coming in. Thank you for reading!

In July 2010 I went to the blood pressure clinic for my six month checkup. I had been on various meds for 6 or 7 years, the dose gradually getting stronger.

They also put you on the scales to check how much you weigh. So with my eyes shut, I stood on the platform, I didn’t want to know. Usually there is a “yes you’re overweight, try to eat healthily”, sort of comment – not this time. This nurse was matter of fact, “You are five stone (70 lbs) overweight, you need to do something, and it might help lower your blood pressure.” Quick to defend myself, I said, “I come from a long line of small round women (I’m 5’3″).” “No,” said the nurse, “you come from a long line of bad eating habits.”

< flashback>

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A Guide to Crustaceans, Bivalves and Molluscs, or Why You Should Be Eating Exoskeleton-Bearing Aquatic Invertebrates

I grew up in a coastal fishing village in Maine, and one of my favorite memories is being out on the flats at low-tide, digging for the clams that would accompany our occasional lobster feasts (back when lobster was well under a dollar a pound). I can still feel the excitement of pulling that clam rake up and looking for the tasty bivalves that would soon become the first course.

We humans like our shellfish. Nearly every coastal region which hosted humans features massive shell collections, often called shell heaps, or middens. You’ve even got inland piles, like the 11,000 year old midden full of snail shells in inland Vietnam, indicating that even inlanders knew shellfish were worth eating. Back in my marathon training days, I recall running a mountain trail in Woodside, CA, ten miles inland, and coming across layers of thousand year-old strata embedded with all manner of seashell left behind by the coastal Indian tribes. Because the entirety was just full of seashells, you had to look closely to discern the individual shells. These folks definitely liked their shellfish.

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A Beginner’s Guide to Backyard Chickens

Keeping backyard chickens has long been an interest of mine. I’ve never actually gone through with it, partly because I just don’t have the time, partly because the homeowners association would veto it in a heartbeat, and mostly because I have a very reliable, reasonably priced source of pastured, bug-eating chickens and chicken eggs. Nevertheless, I love the idea of stepping outside my back door, greeting the flock of chickens (perhaps by name), and coming back in with an armful of fresh eggs. It’s admittedly a romantic, possibly naive vision, especially without the flecks of manure obscuring it. In any case, I’m drawn to the idea of it, so I’ve researched this growing trend and will share with you my findings in this not-so authoritative guide. Hopefully the general information, links, and leads will inspire you to dig deeper. And if you have any experience raising chickens I’d love to hear your thoughts in the comment board.

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The Art of Work: Avoiding the Pitfalls of a Sedentary Job

A series of recent studies have implicated sedentary lifestyle in the obesity epidemic. The idea is, even if you hit the gym a few times a week, parking it in front of the T.V. at night dwindles away any benefits gained. Every hour on the couch costs us dearly. But what about the office chair? Dare we take this one on? A recent study does exactly that in targeting the specific role of sedentary work in our nation’s obesity crisis. Our desk jobs, the study’s authors suggest, represent a key culprit behind our society’s expanding waistlines.

Dr. Timothy Church, Dr. John McIlhenny and their associates examined trends related to occupational activity and the corresponding increase in American obesity rates since the 1960s. Fifty years ago, over fifty percent of occupations included moderate physical exertion. Today that number has dropped to less than twenty percent. In keeping with this pattern, Drs. Church and McIlhenny suggest we use, on average, a hundred calories less during a workday than we did fifty years ago. The impact of this change adds up over time – one belt notch at a time.

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Dear Mark: Hot Laptops, Wine Sulfites, Glutamine, Where’s Mackerel, and More

It’s Monday, and that means it’s time for another roundup edition of Dear Mark. This time, we’ll be covering laptops, fertility, and scrotal hyperthermia; sulfites in wine; glutamine as an anti-catabolic supplement; the scarcity of mackerel in the markets; and my hair engoldening protocol. If you prefer these roundup editions to the regular single question-and-answer editions, let me know. I’ll keep doing whatever you folks like best.

Okay, let’s get to the first of five questions:

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