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
There’s something about these middle weeks of summer that feel less hurried, less brimming, more casual. At a certain point of the season, everybody remembers to relax a little and soak it in. The “lazy days” mood got me thinking about daydreaming – those lost minutes (maybe hours) in which we unintentionally slip into contemplation. Sometimes we end up floating into more serious ruminations. Other times, it’s just loose and happy reverie. We all do it – whether it’s looking out the window of our morning train, laying in the backyard hammock, or sitting (standing, rather!) at our work desk. It can often happen even if we’re trying to focus. Call it a lapse in discipline, but the brain seems to have its own agenda in those moments. Is there some purpose here beyond mere escapism? What is the brain really up to, and what could daydreaming have to do with well-being?
It’s time for another edition of “Is It Primal?”, where I do my best to rescue certain foods from Primal limbo (if they deserve it) and banish others to Primal exile. And sometimes, I’ll keep a food languishing just because there’s really nowhere else to put it. This week I have five foods. Some, like sunflower oil and wheat germ, are quite common. There’s a good chance you have, or soon will, encounter them out there in the wild, and I hope to give you the tools to handle them. Other foods, like skyr and corn smut, won’t be quite so common (unless you’re a time traveler from 16th century Mesoamerica or an Icelander), but you never know when you’ll have the opportunity to eat some corn fungus and acidified cultured cheese yogurt. You want to be prepared. The last food isn’t really a food, but rather a supplement that attempts to replace a food.
I’m no stranger to spending the bulk of your time thinking about training, programming your training, planning your meals so that they support your training, modifying your training to affect your performance, and modifying your training to affect your body composition. I was an elite endurance athlete who dabbled extensively in strength training; I’ve been there. I’ve dug into the minutiae of it all. I’ve reveled in perfecting my post-workout and pre-workout nutrition. It’s fun, and a little addictive. And although I’m no longer concerned with that stuff for my own training, I know that many MDA readers care about it, so I try to keep up with the current research. Today’s edition of Dear Mark is all about training. Let’s dig in.
There’s a battle brewing over flip-flops. While Bob Thompson (of the Institute for Preventive Foot Health) makes a mistake when he criticizes the lack of “heel support and structural support… on that little slab of rubber,” he makes a good point that “taking your five toes and grabbing your shoe” is not normal and could lead to problems. Where do you stand?
What’s better than flip-flops? Zero-drop huaraches for your kids.
Neanderthals used medicinal plants (surely with a prescription only), new fossil evidence indicates.
Speaking of Neanderthals, they sported massively muscled right arms because of their propensity to… scrape bits of flesh off of animal hide to make pretty clothes?
Using a slow cooker is one of the easiest ways to get a hearty, healthy meal on the table with very little effort. If it’s a hot summer day and you want to cook a big meal without turning on the oven, a slow cooker is the answer. If the weather is frigid and you’re craving comfort food, pull out the slow cooker. If you’re busy as all get-out and cooking is the last thing you want to do, the solution is – you guessed it – a slow cooker.
Slow-Cooked Coconut Ginger Pork is a recipe that both slow cooker aficionados and newbies will love. A large cut of pork is slow cooked until tender and infused with the spicy, aromatic flavor of ginger, garlic and coconut milk. Salty, savory pork fat drips off the roast as it cooks, swirling with the ginger-scented coconut milk to create an incredibly flavorful broth. When coconut milk cooks for hours it loses its milky quality and looks more like coconut oil. Still, it adds a creamy richness to the broth and seeps into the meat, giving it a slightly sweet flavor.
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!
A few years ago, after watching my weight slowly creep up (along with my age and my blood pressure) I decided it was time to do something. Something different. I had struggled with weight issues since the age of 10 or so, and outside of a serious bout of anorexia nervosa, had been slightly overweight for years. It was one thing to be slightly overweight and self conscious; however, now it was affecting my health, and it was clear that it would only get worse over time. Since I have a Master’s degree in Nutrition, I knew what conventional advice would offer me. I also knew it didn’t work. How many times had I done the numbers in the last 20 years?