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
You hear a lot about type 2 diabetes on this and other sites in the community. It’s easy to see why: type 2 diabetes is the “lifestyle” diabetes, the preventable one, the one that “doesn’t have to happen” and that you can “fix if you just dial in the food.” All true, for the most part. Whether you’re in the camp that thinks it’s red meat or egg yolks causing it, or fatty liver from excess PUFAs and fructose, the point is that people commonly accept the idea that T2D is preventable and manageable with the right diet and lifestyle. But what about type 1 diabetes? Why don’t we hear so much about it?
Machines are amazing. They can perform at maximum output for months upon months upon years without skipping a beat. And when they do slip up, they can just get the parts replaced or their programming retooled. Humans are not machines. We can’t perform at maximum output for months and even years, only stopping to get a quick tune-up or a replacement part. However, humans are better than machines, with our ability to organically heal our own bodies and recover from injuries and wounds and illnesses, but we require time to do so. It doesn’t happen overnight, though, and in the absence of pharmacological assistance, there are no easy ways around this simple fact of our existence.
Over the past several weeks, I’ve laid out a considerable amount of evidence showing that there indeed are substantive differences between organic produce and conventional produce. Organic is often more nutritious, with a greater concentration of phytonutrients (contrary to what the popular media has been saying). Conventional produce shows up in your kitchen with far more pesticide residues, and these residues appear to be especially harmful to youngsters, babies, and fetuses (feti?). Antibiotic resistance, which is on the rise, is partially attributable to the widespread usage of antibiotics in conventional agriculture; organic agriculture forbids their usage. Many studies have also shown organic farming to be better for the environment, the local ecosystem, the renewability of the farm, and the health of its workers. Organic food is usually more expensive, but the research tends to suggest that you’re getting something extra out of it.
That’s all well and good, but should you buy organic? This is the real question that needs answering.
In today’s edition of Dear Mark, I answer a question about the nutritional viability of beef suet, which so many people assume is waste. Then, I address an extremely common occurrence around these parts: the discovery of one’s newfound ability to maintain a low heart rate at higher energy outputs. Next I cover a question about alcohol, or, to be more specific, I give my two cents on what a reader can do who just can’t seem to give up beer. And finally, I address a reader’s concern that his much-beloved long, easy runs are doing damage to him over the long term.
A recent study found that seniors over the age of 70 who ate high-carb diets had four times the risk of Alzheimer’s disease as seniors who ate more fat and protein.
Can yoga help kids with autism? It certainly seems to improve their symptoms when performed daily in a classroom setting.
We all know that Paula Deen-esque “southern food” is nigh-on self destructive, but what about real, traditional southern food?
Are we getting fatter simply because we’re living long enough to get to that point? Ned Kock wonders aloud.
Tomato. Garlic. Butter. Three simple ingredients, all good on their own, but when blended together they meld into something magical.
Tomato-Garlic Butter is a simple spread that adds unique flavor to meat, seafood and vegetables. The combination of the roasted tomatoes and butter is sweet and deliciously rich. The garlic and sea salt lend a savory kick that makes this butter a little, okay, really addictive. You can take the flavor completely over the top by also adding fresh herbs, chopped olives, red pepper flakes or smoked paprika.
This stuff is good enough to eat with a spoon. But you can also grill a steak, bake a fillet of salmon or sauté scallops and then top all three with a generous pat of Tomato-Garlic Butter. Once you start using tomato-flavored butter, you’re not going to want to stop there. Put it on vegetables, shrimp, eggs…pretty much anything.