Okay, is everyone as pumped as I am for this? Ever since reader Adam proposed the idea some weeks ago, I’ve looked forward to making it happen – as the MDA 2012 New Year Challenge no less! Now the moment has come, and it’s a big one. As Challenge participant Brandi put it, “It seems like a lot of folks were looking for something just like this.” A lot is right. Readers, I’ve been bowled over by the amazing response to Success Stories in the Making. More than 400 (do the doubletake!) new and continuing Grokkers responded to the call last week and submitted their goals and photos! It doesn’t get more awesome than this, folks. The bees and I have been hard at work this past week reading and creating entries for each one in what is a whole new section for the MDA site. Today I’m excited as ever to bring it live to our Primal community.
In the comments section of last week’s post on inflammation, many of you expressed a desire for a post explaining how to know if one is actually suffering from systemic, chronic inflammation. I thought that was a great idea and decided to put the other followups on hold so I could tackle this one. Obviously, it’s easy to tell if you’ve got some acute inflammation going on – swelling, pain, heat radiating from a part of your body that’s suddenly assumed a rosy hue, and throbbing open wounds are all blatant indicators of the inflammatory process at work – but tests for markers of inflammation are not yet standard across most medical practices. With that in mind, I’ll be giving info on both objective markers for which you can test, as well as on the subjective markers I use on myself that you can “test” and use to evaluate your own level of inflammation.
Let’s get to it.
It feels good to get back to our regularly scheduled Monday morning programming. “Dear Mark” is a way for me to keep my finger on the pulse of the community, to respond quickly and directly to any issues that may arise. I try to keep abreast of all this stuff, but there’s a lot, and some will inevitably slip through the cracks. When that happens, you guys pick up the slack and keep me honest and informed. These Mondays give me a chance to respond to the things I would have otherwise missed or put off until another time. Thanks for that.
This past week, I received a massive influx of emails from readers worried about the results of a new study. I figured it was a good idea to address it. Here are a few of the messages:
In his introductory theory of obesity post, Paul Jaminet proposes a “lean tissue quality setpoint,” declaring the body fat setpoint to be “so 2011.” (Okay, that last part isn’t really true.)
It’s like the author of this paper had me in mind when he wrote it: “Play as a Foundation for Hunter-Gatherer Social Existence.” (PDF)
Legendary NBA power forward Karl Malone would surely appreciate Melany Vorass’ locally-procured, bushy-tailed fare.
First, umami threw traditional taste-bud science into disarray. Now, calcium, piquance, fat, and kokumi? How human taste buds may actually taste six distinct flavors – and perhaps a half dozen more. This is like finding out that Pluto isn’t actually a planet.
There are a million ways to prepare and flavor eggs, and yet, how often do you end up making the same old scramble or omelet? Early mornings usually aren’t an ideal time to try out new recipes, which is one reason it’s so easy to dig oneself deep into a breakfast rut. If the thought of eating breakfast is starting to make you groan rather than grin, then it’s high time to change things up.
A Fajita Frittata with Avocado Salsa brings bold new flavor to breakfast without being overly complicated. Seasoned steak and peppers are sautéed and then quickly baked with eggs and topped with an eye-opening avocado salsa. The result is a flavorful and healthy breakfast that can be sliced into portions for the whole family and eaten at home or on the go. If you’re often pressed for time in the morning, then this recipe lets you get a jumpstart on breakfast the night before. Unlike scrambled eggs or omelets, a frittata tastes just as good if it’s cooked ahead of time and then warmed up the next day or eaten straight out of the fridge.
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