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
Ah, sleep. We need it, we love it, we crave it, we promise ourselves that we’ll get more of it, and yet quality sleep remains out of reach for so many of us these days. Some do it to themselves, staying up late to watch bad TV (or great TV, which is more understandable) and browse blogs (health blogs that, ironically enough, often write about the importance of sleep). There, the answer is simple: stop staying up. Resisting technology’s allure might be difficult, but at least it’s completely within your power to do so. Others have it tougher. Shift workers, for example, can’t just up and switch careers or get a new schedule after reading a blog. Since this is not the “original affluent society,” we have to work to pay for food, shelter, and other basic necessities, and we have to take what we can get.
Complete two cycles of the following, slowly:
2 Minute Plank
A study found that TV food advertisements increase kids’ preference for unhealthy processed junk food. Okay, but those are just dumb kids. Advertising doesn’t work on you, right?
Well, advertisers are certainly doing something right: 25% of Americans’ calories now come from snacks (and they aren’t marketing steaks, eggs, and fresh greens). I think when something makes up a quarter of your calories, it no longer qualifies as a snack.
When most people think about firing up the grill or stoking a campfire to cook an outdoor meal, lamb isn’t the first meat that comes to mind. Isn’t lamb the type of meat that should be served on a fancy platter with mint jelly on the side, not seared over a campfire and eaten with your hands?
Personally, we’ve never liked mint jelly or those silly, frilly white paper caps that chefs stick on lamb legs. We like our lamb seared over an open flame in tender bite-sized morsels that have been richly seasoned and tenderized in a marinade. We slide the meat right off the skewer and pop it in our mouth – it may not be fancy, but it sure is good.
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!
It occurred to me after reading a number of other success stories that I myself had a success story to share, and while I believe that there are many to thank for helping me get where I am now, you have played a large part in my transformation.
So let me give you my back story.
At this point it’s important I clarify a few things. I’m 45 and have been battling my weight for about 25 years. I can’t pin my body fat woes on any specific tragedy.