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
Spiced Pork and Butternut Squash with Sage is the perfect meal for a chilly day, not only because it’s hearty and comforting but also because the blend of autumnal spices warms the belly.
Nutmeg, cinnamon, allspice and ginger aren’t just for pumpkin pie. This blend of spices also makes a delicious spice rub for pork. Pumpkin (or squash) doesn’t have to be left out entirely. In this recipe, butternut squash is roasted to crispy perfection and served alongside the braised pork with a garnish of brown butter and sage.
You can mix the spices together yourself, or to save time just use Pumpkin Pie spice blend from the store. Once seasoned, the pork simmers in broth for a half hour or so until tender. That same broth is mixed with coconut milk and quickly reduced into a savory sauce.
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!
Thanks to MDA, my husband Jesse and I are reformed from our carboholic ways. To give you an idea of the magnitude of our addiction to carbs, this is what would happen during our normal weekly grocery shopping trip: We would hit the bakery section first. They had those huge fluffy loaves of French bread. Warm. We would get two. We would tear off chunks of the bread and eat a whole loaf as we walked through the grocery store. The other one, we would turn into garlic bread to go with our spaghetti for dinner that night. And that was after having a whole grain English muffin or oatmeal for breakfast (because at least the whole grains and oats were good for you, right??)
This is a guest post from Mira and Jayson Calton of Calton Nutrition. As many of you know, I’ve written extensively on the seasonality of eating, and the fractal nature of early human existence. In this guest post, the Caltons share a few of their own insights and discoveries on seasonal eating patterns, and provide a new perspective on weight loss plateaus. Enter the Caltons…
“Whoever wishes to investigate medicine properly should proceed thus: in the first place to consider the seasons of the year.”
– Hippocrates, the father of medicine (circa 400 B.C.)
Everyone agrees that being sedentary is bad and unhealthy and that being active is good and healthy. The research agrees, too; regular physical activity leads to good health, longer lives, and an improved ability to function throughout normal life. When you’re able to walk to the store, carry your groceries home, take the stairs, get out of bed without struggling, pack enough lean mass to survive a stay in the hospital, and ride your bike when you want to, you’re a functional human being, and remaining active on a regular basis helps maintain this state so crucial to basic health and happiness.
Even if you can get folks to begrudgingly admit that organic foods tends to contain fewer pesticide residues than conventional (and that this might even impact a person’s health or the way a child develops), they’ll dig in their heels when it comes to the nutritional content. And why shouldn’t they? Organic isn’t really about getting more vitamins, minerals, or other nutrients; it’s always been about getting vitamins, minerals, and other nutrients without the conventional pesticides, herbicides, and fungicides that so often accompany conventional produce. The presupposition that proponents of organic produce claim it contains more nutrients is a bit of a straw man, as that claim is rarely – if ever – made.
But what if that mythological claim actually held a kernel of truth? I mean, now that they’ve mentioned it and let that monkey out of its cage, let’s explore a bit to find out, starting with the Stanford study that sparked this whole topic.
We’re finally back in the swing of things. Back to the regular programming. It’s good to shake things up now and then, but there’s really nothing quite like getting back into your normal groove. Last week, I published a Dear Mark on a Tuesday, and it honestly sort of threw me off for the rest of the week. Creature of habit, what can I say.
Speaking of shaking things up, the first of today’s two questions concerns shaking things up with a total binge day – a cheat day wherein you eat all the stuff you haven’t been eating for months, or even years. When that happens, what do you do? How do you prepare? How do you handle the aftermath? I’ll give my advice in the response. And then I talk about “raw” almonds, or almonds that have actually been pasteurized but still get called “raw.” I include a little almond history (all completely true and verifiable by primary sources, of course) as well as my take on “raw” almonds.