Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.

Archive for October, 2012

31 Oct

9 Ways You Might Be Inadvertently Sabotaging Your Weight Loss Efforts

weightlosswrenchWhenever friends, co-workers, or loved ones complain about not being able to lose weight and turn to us for answers or advice, we can all generally rattle off a few suggestions that, if followed, usually set them on the right track. For the soda-swilling cubicle mate who keeps a recycling bin just for cans beneath his desk who asks, “Why can’t I lose weight?,” you suggest stopping soda. For the fast food addict who wonders why she can’t hit her high school weight, you suggest avoiding fries, getting water, and ditching the buns. To the vegetarian best friend who eats “healthy” but is growing increasingly skinny-fat, you send a link to MDA. Those are simple solutions. What about your stalled weight loss? You’re Primal, you’ve lost a bunch of weight already, you’re feeling good, you don’t have many complaints, you know all about nutrition, and you’re sticking with the lifestyle – but you’re not losing as much weight as you’d like. Well, it could very well be that you’ve inadvertently throw a wrench into weight loss efforts.

What do I mean? Let’s take a look:

30 Oct

Is It Primal? – Spirulina, Chlorella, Amaranth, and Other Foods Scrutinized

spirulinaThere are many thousands of foods out there at our beck and call, and you want to know which ones are Primal-approved and which ones are not. I know this because I get a lot of emails from you guys asking me about this food or that food. I’m happy to give my perspective, but I also want to iterate (or reiterate, in case I’ve already said this) that eating or not eating any of the aforementioned and heretofore-mentioned foods will neither ratify nor revoke your Primal Cred card. Heck, such a card doesn’t even really exist! These are just my opinions based on the evidence available to me.

Without further ado, let’s dig in to the foods in question. We’ve got spirulina, chlorella, amaranth, Mycryo, and freeze-dried produce on the docket for today.

29 Oct

Dear Mark: First Trimester Frustration, Liver Dosage, and NY Times Barefoot Piece

pregnant2Being pregnant is tough – or so I hear. You’re tasked with creating a child, with actually building an entire human being bit by bit from scratch. You have to carry that child, even as it grows to seven, eight, or even nine pounds or more inside your body. And all the while, your body seems to be rebelling against “what is best.” You want to eat the best food and get the right exercise and do all the right things, but what happens when your body fights you? What are you supposed to do when all you can stomach are mac and cheese and tortilla chips? For the first section, I try to help a woman in her first trimester with these issues. Next, I discuss the question of retinol overload from dietary liver, along with whether or not we need to worry about nutrient density in other organs, too. And finally, I give my take on a recent NY Times piece on barefoot running that seemed to call its usefulness and relevance into question.

Let’s go:

28 Oct

Weekend Link Love

weekend link loveResearch of the Week

Contrary to what science reporting typically says, a new study finds daily multivitamin use to be slightly protective against cancer in men.

It’s confirmed: meat and eggs from soy-fed chickens contain soy isoflavones. The title of the article – “Soy protein present in egg yolks and chicken tissues” – isn’t quite accurate, but soy isoflavones are often phytoestrogens and thus somewhat concerning.

Boys are reaching puberty younger than ever before, a new study shows, but “it’s unclear why.” Perhaps the phytoestrogens from soy-fed chicken products are involved?

27 Oct

Chopped Bok Choy and Steak Salad with Olive Dressing

BokChoySalad2Mention bok choy and the first thing most people think of is stir-fry. Nothing wrong with that, but cooking a vegetable the exact same way every time is a shame. Especially since bok choy is more versatile than you might realize. Why cook it into soggy submission when the crisp and leafy texture, and mild but pleasantly bitter flavor is so delicious raw?

Chopped Bok Choy and Steak Salad with Olive Dressing takes bok choy in a new and exciting direction. The Kalamata olive dressing adds a bold, salty flavor to the raw bok choy and mushrooms, seared steak and roasted red pepper. If the combination sounds odd, don’t worry; it’ll make complete sense when you take your first bite.

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