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
Leg of lamb is a cut of meat especially suited for holiday celebrations. Lamb is comforting and festive, rich and hearty and fills the house with a lingering, savory aroma that will have people hovering around the oven waiting for dinner. Lamb is a nice break from more commonly served meats like beef and pork and it’s agreeable to countless combinations of herbs and spices.
Aromatic herbs are a traditional way to adorn leg of lamb and you really can’t go wrong, no matter what herbs you choose. In this recipe, parsley and rosemary are combined with olive oil, garlic and salt to make a simple but amazing herb paste. Within a few minutes of putting the lamb in to cook, the scent of fresh herbs will be wafting out of the oven, becoming more deliciously intense as the meat cooks. Fresh mint and dill, basil and oregano and sage and parsley are other herb combinations to try. If you want to get more adventurous, open up your spice drawer and season the lamb with a bold blend of dry seasonings:
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!
This Primal Blueprint Real Life Story was submitted a few months ago during the annual 30-Day Challenge.
There are two thoughts I clearly remember having in my lifetime:
I was 26 when I had these thoughts. I was heavier than I had ever been, depressed and totally inactive. My husband was obese, unhappy with his job and completely complacent. We hadn’t always been this way, but we were resigned to living this way for the rest of our lives.
As we round the solstice today, I’m mulling the idea of receiving. Sure, it’s not the first thing that comes to mind when you think about health or the holiday season, but bear with me here. First off, I’m not talking about the massive, gimme-gimme materialistic free for all that too often edges out any genuine meaning to the holidays. Honestly, that’s one of the reasons I tend to gravitate toward observing solstice. You don’t get 483 emails the week before reminding you that stores are now open 24 hours a day until the longest night of the year. (Most people couldn’t care less, in fact.) There’s something kind of appropriate to it really: the original mid-winter holiday remains the sparest and most unadulterated of the December celebrations. I’m talking about the nudge toward contemplativeness and a spirit of hospitality that I think most of us enjoy about this time of year. When we’re not rushing around harried by the compulsion to make this the most Martha Stewart worthy event ever, the holidays can call us to take stock, reach out, live it up in a way that’s good for body and soul.
Before we get into the big job of interpreting cholesterol numbers, let’s review what cholesterol actually is.
Cholesterol is cholesterol: a waxy steroid of fat that serves as an essential structural component of cellular membranes and in the production of steroid hormones, vitamin D, and bile acids. Contrary to what the terminology indicates, there’s actually only one “type” of cholesterol in the human body, and it’s called, quite simply, cholesterol. What we think of when we use the word “cholesterol” is actually a lipoprotein – a fatty conglomerate of protein and lipids that delivers cholesterol and fat and fat-soluble nutrients to different parts of the body. It’s not just free cholesterol floating around in your blood; it’s cholesterol bound up by lipoproteins.
Put down your rib-eyes, don’t thaw those chicken legs just yet, and step away from the pot roast. Don’t get me wrong – those are fine examples of animal muscle meat. Delicious, even. But they’re not all that we should be eating. Not by a long shot. Allow me to explain.
The other day, I received an enthusiastic email from a reader who’d just returned home from the grocery store with a sack of smoked turkey tails. Thanks to a little holiday called Thanksgiving, meat counters across the country are inundated with turkey parts: gizzards, livers, hearts, necks, backs, and tails. Most consumers rarely think of using turkey other than as a “healthy” replacement for ground beef or during Thanksgiving. But not our reader. No, he filled his freezer with smoked turkey tails and the whole experience apparently inspired him, because he wrote to tell me that maybe if I wrote a post extolling the benefits of all the “odd bits” of the animals you eat, other readers would also discover a whole new culinary world.
It’s Monday, which means it’s time for another round of Dear Mark questions and answers. This week I’m answering four reader inquiries. First, I discuss the suitability of tanning beds, and try to give the best answer I can muster given the lack of hard evidence either way. Next, I cover whether or not a guy should definitely eat breakfast. Dr. Jack Kruse’s leptin protocol, which prescribes eating a high protein breakfast upon waking, is getting pretty popular and having some incredible results, but is it necessary for everyone? Then I field a question about cooking with essential oils. They may not be the powerful healing agents promised by aromatherapy, but can they replace dry and fresh herbs and spices? Looks like it (maybe). And then I give a quick response about glycerol-bound stevia versus powdered stevia. All in all, a nice little selection of questions, I think.
Let’s dig in: