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
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 Mauricio Sada-Paz and I was born 37 years ago in Nuevo Laredo, Mexico. I have been in banking for 14 years and have always been very athletic. However, every year my weight was gradually going up. I initially simply tried to increase the distance I was running still mixing it up with weights. When this did not work I decided to train for two marathons and dropped the weight training. In 2010 I ran the London and NY marathon, yet my weight stayed in the 99-100 kgs area (~220 lbs). I am 192 cms (6′ 3″) tall so I did not look overweight, but I did not look like a fit marathon runner despite running NY under 3:30. The first picture with me on the boat is in April 2010 only 4 days before I ran the London Marathon.
It was unseasonably cold for Southern California. Rain was on the horizon, and possibly even thunder. Were it not for a few sneaky signs that you’d have to know to watch for – the FiveFingers peeking out from jeans, the fact that no one was sitting, the faint whiff of ketosis lingering about – you’d never have known those huddled together at Oxnard Beach Park on a Thursday evening were there for a pre-event social mixer for something called “PrimalCon 2012.”
A bit bedraggled after a long drive up from the Bay Area and somewhat apprehensive of the attendees’ reaction to the weather, I approached the group. I wasn’t sure what to expect. Would they complain about the cold and the rain forecast for tomorrow? Would the infectious excitement from years past continue? I didn’t know the answer to those questions until heard the tell-tale laughter and spied more than a few bare feet, oblivious to the (for Southern California) cold. I saw a pile of sledgehammers and knew Timothy Williams and his muttonchops were among us. I saw Billy Vives rocking the Chuck Taylors, chatting up a few attendees, and looking oddly naked without a kettlebell in his hand, and felt relieved. I saw Mark giving and getting two hugs a minute, with more waiting in the wings. Lots of people had yet to arrive, but above all, I noticed the smiles and laughter and camaraderie.
In previous installments, I’ve discussed the powerful effect of fasting on weight loss, particularly with respect to adipose tissue. I’ve explained how intermittent bouts of going without food have been shown to increase cancer survival and resistance and improve patient and tumor response to chemotherapy, and I went over the considerable evidence suggesting that fasting can provide the life extending benefits of caloric restriction without the pain of restricting your calories day in, day out. And last week, I highlighted how fasting may have protective and therapeutic benefits to the brain.
As such you might be thinking that I only recommend fasting to the sedentary, the aged, and the infirm. Surely I wouldn’t go so far as to recommend to the active, the athletic, and the jacked that they engage in vigorous physical activity without having eaten a solid square meal beforehand – right? I mean, no good can come of a fasted training session, as the gym bros with the sweet ‘ceps are so quick to intone.
This is a guest post from Al Kavadlo of AlKavadlo.com.
If you’re like me, part of the appeal of Primal living is the simplicity of it all. Modern society has a funny way of making things more complicated than they need to be. In studying the intricacies of healthy eating and proper exercise, we often get lost in the details and miss the big picture. You don’t need to know about antioxidants in order to know that blueberries are good for you. Likewise, you don’t need a degree in anatomy or kinesiology in order to implement a safe and effective fitness program. Unfortunately, much of the fitness industry is designed to make you feel like being healthy is a complicated and difficult objective. Modern gyms are equipped with lots of expensive, high-tech machinery in order to give the illusion that complicated exercise contraptions are more effective than timeless bodyweight movements requiring only minimal equipment. The irony is that many of these facilities, in spite of having three different types of elliptical trainers, dozens of different selectorized strength training stations and (my favorite in terms of the dollars-to-dumbness ratio) the vibrating power plate, lack the one piece of fitness equipment that I actually deem essential: the humble pull-up bar.
Before huge multinational corporations did it for us, humans had to figure out how to turn raw, unrefined formerly-living things into food that could be cooked or eaten. And before standup freezers, refrigerators, ice boxes, canned soup, bagged bread, tinned fish, and grocery stores hit the scene, we had to figure out how to preserve foods. Yes, we humans were a wily, resourceful bunch – still are, if you give us half a chance – who came up with an impressive number of food preparation and preservation techniques over the ages. Some techniques were designed solely to preserve the food. Some improved the taste. Others increased the density of the nutrients, as well as our ability to access them. Still others were simply concerned with removing natural toxins and making the food safe to eat. And some techniques accomplish some or all of these things at once. Whatever the technique, however, from basic mechanical pounding to month-long fermentation, these methods all sought to accomplish one simple thing: increase the availability of safe, nutritious, digestible caloric energy.
Let’s take a look at some of them and explore what, why, and how they work:
Say you’re a guy or gal that travels for business. With jerky, nuts and other Primal snacks in tow you hit the road resolved to do your best while away from home. You employ your best modern foraging skills at the airport, gas station and at your hotel breakfast buffet. Everything is fine and dandy until, wait, there’s something not quite right about these eggs. The consistency is a little… off. Could they be powdered eggs? Yes, yes, they could be. Does it matter? I’ll tell you what I think on this and the topic of safe cooking temperatures for olive oil in this week’s Dear Mark.
Let’s jump right in.