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
Although a knobby old root vegetable has it charms, the eye-catching hues of brightly colored veggies are much harder to resist. Luckily, when it comes to the gorgeous red, yellow, purple, orange and green hues of brightly-colored vegetables, their beauty isn’t only skin deep.
As discussed earlier in the week, brightly colored vegetables are valuable for their potentially health-promoting plant pigments. The strategy for adding these pigments into your diet is simple: eat a wide variety of brightly colored vegetables. You can stir fry them, sauté them, lightly steam the veggies or, easiest of all, eat them raw. To make a plate of raw veggies more interesting, a bold dressing is in order and chermoula is just the thing.
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!
My name is Pamela Mathews and I’ve always been an active person. I also have never been shy when it comes to eating. After three kids (the last one having an emergency C-section) and two arthroscopic knee surgeries on the same knee (six months apart), my weight started to skyrocket. I bought my first pair of size 14 jeans and I weighed 180 pounds. I could no longer play on my city tennis team due to my knee problem. Two doctors told me I needed a knee replacement but they wouldn’t perform one until I was 50 years old. I had almost 10 years to go. I couldn’t run anymore and I thought my stomach didn’t have a chance after my C-section. My husband, David Mathews, and I have a garage gym that we used at least 6 days a week. We also thought we were eating correctly. You know whole wheat bread, whole wheat pasta, black beans and brown rice, Kashi cereal, plain yogurt, meats, fruits and vegetables.
Anyone who’s spent significant time creating with their hands – whether it be painting, carpentry, knitting, carving, building – can appreciate the distinctive satisfaction it evokes. (I’m using the term broadly.) Handicraft, as wide a spectrum as it can encompass, isn’t about routine chores or fix-its. There’s a difference between grudgingly doing your own home repairs to save money and savoring the experience of meticulously renovating your own home. It’s about the love of the craft on some level. Not everyone would put it in those specific terms, but the people I know who practice handicraft acknowledge they’re drawn to what they do on some subconscious level. Picking up a familiar tool feels comfortable, even calming. The balance of its weight in your hand feels sure. Spending an hour at one’s own workspace (e.g. basement studio, garage workbench), however plain or disheveled, feels like time in a secluded oasis. It’s in the craft that you find focus – flow even. The brush or needles, chisel or knife, spade or hammer become an unconscious extension of self. The mind devises, but the hand itself thinks, designs, knows. In its fullness, we lose ourselves in the full physical experience of craft – in the sensory nuances, in the emotional associations, in the intuitive energy. I’d venture we’re the happier and healthier for these endeavors.
We all make poor choices against our better judgment. It’s kind of what makes us human – the tendency to actively and willfully make decisions that will result in unfavorable outcomes. Sure, the candy bar tastes good, but you know you’ll feel awful after eating it. Yeah, that blog is fun to read, but you know you’d be much happier if you finished that essay for class first. And yet five minutes later, a candy bar wrapper sits, emptied of its contents; your molars house fragments of nougat and sport a caramel sheen; light nausea approaches; and you find yourself wading knee deep through comment sections, MS Word window minimized. What just happened? Why did you do those things that you told yourself you wouldn’t, that you warned yourself against, and whose negative ramifications are already coming to fruition – just as you predicted?
Today I round out my Wahls-inspired series on the health benefits of eating various classes of plant matter. If you’re just now joining us, be sure to watch the video in which Terry Wahls explains how eating a Paleo diet rich in leafy greens, cruciferous vegetables, and brightly colored produce (plus meat and seaweed and fish and offal) coincided with a regression in her rapidly-progressing MS. Then, read the previous two installments on leafy greens and crucifers to get completely caught up.
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