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
Today is Monday, which heralds another edition of Dear Mark. This week, I’m giving my two cents on what could be causing the widespread incidence of lowered alcohol tolerance in Primal eaters. It’s nice to be a cheap date, but sometimes we want to keep up with everyone else, right? I give a few ideas on exercises for pregnant women who want to remain active without any complications arising, and I discuss whether the amount of sun our ancestral homelands saw play a role in how much sun we should get. Finally, I discuss whether a knee should be mobile or stable, along with a few strategies to have and maintain healthy knees.
Oh, sure, both yours truly and Robb Wolf may have been beaten out by the likes of Drs. Oz, Drew, and Phil, but we still placed higher on Greatist’s list of The 100 Most Influential People in Health and Fitness 2011 than Dean Ornish, Michelle Obama, and the founder of Zumba. For my money, though, Billy Blanks got robbed (who else jumps rope with four fifth graders draped across his back?).
First, it was Sweden. Now, the low-carb wave currently sweeping Norway has resulted in a nationwide butter shortage. The horror.
Dom loves kefir. His site contains (in excruciating detail) everything you’ve ever wanted to know about the stuff.
‘Tis the season of candy and sugary baked goods showing up everywhere you go. Plates of cookies, tins of caramel corn, strings of candy canes and leaden logs of fruitcake – why these things symbolize good cheer is hard to figure out. There’s no reason to be a complete Scrooge about holiday desserts, though, just as there’s no reason to deprive yourself entirely if you’re craving something festive. When your sweet tooth goes looking for the ultimate dessert indulgence this year, look no further. Dark Chocolate Macadamia Bark Sprinkled with Sea Salt tastes fully and completely like “real” dessert. Not only will you enjoy every bite, so will the family and friends that you gift it to (hint, hint, don’t eat it all yourself!)
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!
Hi, my name is Frank Sabia Jr.. My story starts out like most in that for my whole entire life I have struggled with my weight. I ate well as a child and never developed weight issues until my late teens when my eating outpaced my activity. From there it was a slow and steady increase in weight gain. Like a lot of people, I have a desk job and sit all day long. Sometimes my work requires me to put in long hours, frequently sitting for up to 16 hours a day in front of a computer. This only helped to make my problems worse. My sedentary job along with my eating put me on a path to poor health and uncontrollable weight gain.
At my worst, I exploded to a whopping 255 lbs and over 40% body fat with a waist at 44 inches. The shocking thing about this time in my life is that I still worked out 3 times a week yet saw no change.
The holiday season for many people, my family included, has a simple pattern about it. We’re relatively understated about the whole affair, but there are certain things we do because, well, we do them every year. December, for example, wouldn’t be the same without the small, casual solstice gathering we host. In the midst of the greater hoopla (and maybe as an antidote to it), I always look forward to that evening. Fill in your own holiday and routines, but the principle applies for most people. Let’s consider the “royal we” here. We put up certain decorations and bring out certain dishes. We cook a specific slate of recipes. We gather at these houses for these particular parties. We might take the kids to this museum or go to this play. We attend the same services and concerts. We volunteer time or resources to these charities. We read a particular set of books and listen to the same music. Maybe we watch a certain movie every year. We send holiday cards. It’s an elaborate dance that both inspires and exhausts. We can’t imagine celebrating the holidays without this standard lineup, but most of us are somehow glad when it’s all done and taken down. (I know it’s kind of sacrilege to mention that part this early in the month.) Whatever the efforts required, we tend to organize our lives and society around ritual. And there’s a reason we gravitate toward these common, recurring practices.
Having yielded to those of you who still insist on running a marathon, yesterday I offered a training strategy that gets you the best results with the least amount of damage. Today’s post is about fueling a marathon – what food to eat and when to eat it. It’s not solely about race day nutrition, because if you just focused on what to eat the day of the race, you’d be missing out on a lot (and you’d likely have problems finishing, or at the very least your performance would suffer). It’s about what to eat while training, a few days before the race, and the day of the race itself. This is the stuff I would do if I had to go back and do another marathon with my current knowledge. I might tweak things slightly if I was trying to make the Olympics, but for the average, relatively fit Primal dude or gal who wants to check this off their bucket list? This is the perfect way to fuel your efforts. And this works equally as well for those of you who think a century ride (100 miles on a bike) might be in the cards.
First, let’s examine what to do while you’re training. What do you eat? How much of it do you eat? Low-carb, high-carb?