The popular story of how low-carb diets work goes something like this: Reducing your carbohydrate...
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...Tell Me More
If you had to subsist on ten foods for the rest of your life, which ten would you choose? That was essentially the question posed to me by a reader email. In it, Jamie made an elaborate setup: having been chosen to man a mission to Mars in the near future, I have to program my Food Machine for the trip. The Food Machine is a wondrous piece of technology that can create any Earth-based food from scratch, but the catch is that it can only store ten “recipes” and the programming has to take place before we leave. Once I’m up in the shuttle, I can’t change my mind. I’ll have to live with these foods for ten years (and maybe longer – who knows how things will go down). More than simply survive, I’ll have to thrive on these foods. I’ll have to get all the essential vitamins, minerals, fatty acids, so I had better get it right.
It was hard to choose. Obviously, it’s just a thought experiment, but I really tried to balance flavor/pleasure and nutritional completeness. Sticking to Primal foods, this usually takes care of itself, but, well, it’s ten years.
I haven’t gone to the rapid fire question-and-answer format in awhile, and you guys seem to dig it, so let’s do one today. We’ve got questions regarding a popular bodybuilding supplement, whether bean sprouts are Primal or not, the fatty acid composition of backyard rabbit meat, the old protein-leaches-calcium-from-bones myth, and my opinion on the new government food plate. As always, if you’ve got any questions about (almost) anything, send them my way and I’ll do my best to answer them. Not every topic deserves a full post – and, let’s face it, I don’t always have it in me to produce a full-length post. This way, we cover a lot of ground and I get to give myself a break. So, yeah: keep ’em coming.
And yes, I was also pleased with the opportunity to post a cute bunny photo.
The Gauntlet (see instructions below)
Grok Crawl 20 yards
Duck Walk 20 yards
3×15 Reps Sandbag Slams
Attention, doctors: contact Chris to be placed on the new Primal Docs network.
Are you addicted to sausages? This man certainly is. Can any UK readers vouch for the quality of these Mcwhinney’s Irish pork sausages? Are they worth risking clinical addiction?
There’s nothing more enjoyable on a Sunday morning than reading about the collusion of federal regulators and Monsanto to keep the world’s best-selling herbicide’s tendency to cause birth defects secret from the public!
More heartening food news: a popular poultry medicine used by chicken farmers increases inorganic arsenic levels (read: toxic) in the animals’ livers.
Artichokes are not the most welcoming food in the produce department. With their odd shape, dull green color and layers of prickly armor it’s a wonder humans started eating them at all. Luckily, some poor soul a long time ago was hungry enough to try them and since Roman times the artichoke has not only been embraced, it has had a reputation of being a gourmet delicacy.
There is something oddly decadent about artichokes, even though they descend from the lowly thistle family, the flavor is quite mild and there isn’t an ounce of fat to be found. Maybe it’s because artichokes seem so difficult to cook (and eat, for that matter) that people save them for special occasions. But don’t be intimidated and definitely don’t relegate artichokes to the “special occasion” category. First of all, they’re not that hard to cook. Secondly, artichokes contain almost as many antioxidants as berries and are high in vitamin C, folic acid, magnesium, fiber, and flavonoids. These power-houses of nutrition can be served as an appetizer or side dish and are great in salads.
I hope the publication of this particular success story doesn’t come across as too self-serving. Reader Brett expresses at length his appreciation for what I do, and for that I’m very grateful. My goal is to touch millions of lives with the Primal Blueprint message, and it’s emails from readers like Brett that motivate me to keep doing what I’m doing. But at the end of day it’s not about what I do. It’s about all of the decisions each of you make daily. I’ll continue to do my small part in challenging conventional wisdom and attempting to provide some direction amidst all of the confusion. But it’s up to you to take that information and do something with it. So make like Brett and his wife Beth and get Primal today!
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. Thanks for reading!