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
A Washington state MD calls out for an end to the “war on pubic hair.”
The (sometimes deadly) power of the nocebo effect, revealed. Boy, our minds really are powerful, huh?
Chris Masterjohn takes apart the infamous egg-yolk study in his own special fashion.
Lindsay Starke’s impressions of the Ancestral Health Symposium made it onto Boing Boing. Go read it, and weigh in on the comment section.
Who would’ve guessed that the secret to the juiciest, most tender chicken breast you’ve ever tasted was a brick? Not a fancy culinary instrument that happens to be called a brick, but an actual brick, the type used to build houses and fireplaces and to landscape yards. A brick set on top of a cooking chicken applies just enough pressure to push the bird against the hot pan, crisping up the skin and cooking all the meat evenly and quickly before it dries out. The bird comes out juicy and tender on the inside, crispy and golden on the outside.
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!
I wanted to share my Primal success story with you, and give you a huge thanks for changing my life forever. Here goes…
When I was in high school I was way too skinny, but man did I have some energy. I could run a few miles playing games, ride my bike around the neighborhood up steep hills, roller blade for an hour, play a basketball game, and climb a tree or two before I’d call it a day. I was a machine. I weighed a nice 120 lbs soaking wet standing at 5′ 10″. The doctors always told my mom I was underweight.
Anyone outside as they’re reading this? Who’s wishing they were? (I imagine there are many heads nodding.) It’s a natural human instinct, this pining away at the office window, this emotional itch to break out, and finally the luxuriant relief to be in the open again. The fact is, we’re never so much at home as we are in the outdoors. Nature was the context and logic for all of human evolution. Temporary shelters and caves aside, our nomadic hunter-gatherer ancestors lived their full lives under the big sky. They developed complex skills and even aesthetic preferences adaptive to surviving in the natural world. Increasingly, research illuminates the deep-reaching legacy of our natural roots. Studies support what Primal intuition has known all along: there are rich and measurable benefits to being in nature.
This past weekend, amidst all the Ancestral Health Symposium madness, I caught the headline while flicking through my phone for a few brief seconds. Didn’t open it up, though. Just cruised on past. I’d hoped to just forget about it, to ignore it, to banish it to the back of my mind where half truths and junk studies go to die. And truth be told, I pretty much had forgotten about it until I checked my email to find a ton of frantic emails from readers wondering if their beloved and dependable egg yolk breakfasts were killing them faster than the cigarettes they don’t smoke. What? You didn’t hear?
Followed by (with less hysterical capitalization) “May increase carotid plaque build-up.”
So what are we looking at here?
For thousands of years, humans have been picking, prizing, and pressing the fatty drupes found among the oblong leaves of the gnarled, twisted olive tree into rich, green-gold extra virgin olive oil. And for almost as many thousands of years, humans have been coming up with ways to fake it, to pass off cheaper, less delicious, less nutritious oils as the real thing. The earliest known written mention of olive oil – from Syria, 24 BC – describes how court-appointed inspectors would tour olive oil processing facilities to ensure quality, purity, and the absence of fraud. In ancient Rome, the vessels containing olive oil bore detailed information about the contents, including varietal of fruit used, place of origin, name of producer, the weight and quality of the oil, the name of the importer, plus the name of the official who inspected it and confirmed the previously mentioned data. Let’s just say they really, really liked their olive oil, and that olive oil adulteration has always been an issue.