Meet Mark

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...

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Month: March 2013

Why Humans Like Taking the Easy Way Out

We fetishize hard work a bit, don’t we?

Toil, endless toil; gritty determination in the face of adversity; and ceaseless, relationship-rending labor are virtues to be praised. We applaud each other for working late, snicker at those who don’t, and measure our self-worth in timestamps. Meanwhile, those who “take the easy way out” are ridiculed and lambasted and passed over for promotions. Googling the term returns pages and pages of blogs explaining how to kick the habit of taking it easy. By all accounts, taking the easy way out seems harmful and counterproductive to our survival in this world. Why, then, do so many of us seem drawn to the path of least resistance? If “the hard route” leads to riches, why isn’t seeking it hard-wired in us all? Why do we tend to look for the easy way out of a situation?

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Is It Primal? – Pork Rinds, Cottage Cheese, Monk Fruit Sweetener, and Other Foods Scrutinized

It’s time for another edition of “Is It Primal?” Before I begin, though, I want to reiterate that these are just my general recommendations. People ask for my opinion on various foods, and I provide them with an answer. It’s tough and nigh impossible to delineate Primal or not Primal in black and white terms, simply because the suitability of a food depends not only on the composition of that food, but also the context of the person who’s (considering) eating it. I’ll give you the basics, I’ll give you my opinion, and you have to determine the specifics. Sound good? And hey, don’t throw out your expensive electronics after reading this post.

Anyway, today we’re discussing pork rinds, cottage cheese, monk fruit sweetener, sago, and black elderberry syrup. Let’s get to it.

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Dear Mark: Is Meat Going to Kill Me (Again)?

There’s another “meat is bad” study making the rounds, featuring such stellar prose as:

“Although causality cannot be established…”

“…further research is recommended.”

“…should still strive to reduce intake of red and processed meat, which tend to contain high amounts of saturated fat and sodium.”

And so on.

By now, we see these lines, roll our eyes, and keep on moving down the path that seems to be helping us. But that’s us, people who pay attention to nutrition news and stay abreast of the literature. We may be able to write off these breathless articles without thinking we’re going to die because we ate that bunless burger the other day, but our parents, our friends, our colleagues may not be so well-equipped. They’re worried about our health, and who can blame them? If you take mainstream health articles at face value, articles which confirm what your doctor is probably telling you, you would do the same.

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Weekend Link Love – Edition 233

Research of the Week

In case you needed another reason to avoid vegetable oils, a 2007 study showed that soybean and canola oils sold in the US contain up to 4.2% trans fats (unlabeled).

Among severely constipated human patients, reducing or eliminating their fiber intake reduced or eliminated their affliction.

Interesting Blog Posts

Whatever happened to the digital divide? It’s still there, just in a different form.

Standing desks are cool and all, but what about walking desks? The potential benefits make up for the larger barrier of entry, in my opinion.

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Coconut Lime Mussels

Mussels are incredibly easy to cook and this recipe capitalizes on that fact. Using a handful of simple ingredients and a few straightforward cooking steps, you’ll have a light but really satisfying meal on the table in 30 minutes.

The mussels swim in a creamy coconut broth spiked with shallot, garlic, ginger and lime juice. It can be sipped like soup or soaked up by cauliflower rice. Although perfectly delicious as is, this recipe can be expanded in a variety of ways. Make it spicy by adding a sliced Thai chile or a drizzle of hot sauce; make it meaty by sautéing bacon or sausage with the shallot; make it green by adding a few handfuls of spinach leaves. However you serve it, you’ll love the flavor and the quick prep time.

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I Am in Harmony with My Body and Mind for the First Time in a Long Time

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!

Hi Mark,

It is an honor to be able to submit a Friday real life success story. I have gained so much from your website, books, and the shared stories within. I can only hope that my tale may help someone else start walking on their own primal path.

A decade ago, where I’ll begin my own story, I was so far away from health and a healthy lifestyle that today truly is like a new life for me.

While each present Friday I can enjoy clicking on Mark’s Daily Apple for updates, information, and inspiration, 10 years ago, each Friday I was making a weekly sojourn to my dermatologist where I would be receiving hearty injections of methotrexate to combat a severe case of psoriasis.

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