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
We’ve discussed the “nature-deficit disorder” running rampant throughout contemporary society before. Kids are more likely to control characters in video games who explore vast outdoor worlds (and complain about the graphics “not being realistic enough”) rather than get out and explore the real world themselves (which has excellent graphics, a pretty snazzy physics engine, and killer AI). Adults are likely to go entire days without stopping to smell a flower, pluck a leaf, caress a blade of grass, or even see a shred of foliage. We’ve also written about some of the incredible health benefits that occur once people correct that deficit and go forest bathing, or hiking, or commiserating with animals, or even planting a small garden on their property. In other words, a lack of nature seems to cause physical and mental health problems, while an exposure to nature seems to improve physical and mental health.
What’s going on here?
A couple weeks back, I wrote about the top 8 most common reactions you get when people hear you don’t eat grains, and I offered up some concise responses to those reactions. It was well received, so I thought I’d do the same thing for “your high-fat diet.” If you thought having to explain your grain-free diet was tough, explaining a high-fat diet – in particular, a high-animal fat diet – may seem even harder. At least with a grain-free diet, you’re merely removing something that many hold near and dear to their hearts. It’s “healthy” and “delicious,” sure, but at least you’re not adding something that will actively kill you. Fat is that deadly thing, for many people. It’s “fat,” for crying out loud. It’s bad for you, practically a poison. Everyone knows it. I mean, have you seen what fat down the kitchen drain does to your plumbing?
I’ve always been a self-experimenter, even when I didn’t realize it. Back when I raced competitively, I logged – compulsively – all my training routes, times, and distances. My logging didn’t begin as a grand self-experiment. It was just a way to authenticate my hard work. See, races were their own reward. Beating the other guys? Nothing sweeter. But those were few and far between. To get to those races, I had to train, day in and day out, with nothing tangible to show for it save for sore joints and a bottomless pit for a stomach. Filling those blank spaces with numbers made what I’d done somehow tangible, and the agony of training day in, day out became more bearable.
Who doesn’t like a lovely day at the pool? Unless you can’t swim, there’s no reason not to love the cool water, the bright sun, the ping pong (every swimming club worth a dime has a ping pong table, or several of them), the face dunking, the high dive, and the chicken fights. But what if something sinister churned within the depths of the chlorinated water? What if by entering that pool you were risking life, limb, and the pristine alabaster of your eyeball? In today’s edition of Dear Mark, I’ve gone back to the roundup format. I begin with the question of swimming pool chemical safety, follow with a query about washing vegetables, and I finish the post with a short section on carb blocking agents. Sound good?
Is elevated cholesterol just a marker for sunlight deficiency?
How to shop for kids’ shoes (video), featuring KStarr.
Paleo bumperstickers have officially been released. Go get yours today.
The FDA recently ruled against the Corn Refiners Association, saying that its petition to change the name of “high-fructose corn syrup” to “corn sugar” would confuse the public and fail to reflect reality.
“We were surprised to find the proportion of retractions due to scientific misconduct in the drug literature is higher than in general biomedical literature.”
Familiar to some, exotic to others, cactus paddles (or nopales) have a mild but tart flavor and are surprisingly easy to cook. If you’ve been deterred from eating cactus because of the rumor that it has a slimy texture you should know that this rumor’s only half true. When cut into, raw cactus paddles do ooze a clear, tasteless and odorless gel that has a sticky, slimy texture (similar to aloe vera gel). When cooked, however, the gel disappears and the cactus paddles are crisp but tender.
Recipes often suggest boiling the slime away, but skipping this step and throwing the paddles directly onto a hot grill or pan works just as well. The direct heat evaporates the gel pretty quickly. While nopales that haven’t been boiled are a little bit chewier, they have a fresh, vibrant flavor. This flavor, which tastes a little bit like a green bean or tart green pepper, is great when tossed in with other ingredients like tomatoes, onions, garlic, peppers and radishes.