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
Keto is fantastic, everyone says. It’s a great way to lose weight, improve cognition, and stave off degenerative disease. It may help your performance in the gym and on the track. It could even give Grandpa some respite from Alzheimer’s.
But it’s hell on your thyroid. Right?
Keto detractors and proponents alike often warn that remaining in ketosis will tank your thyroid. The thyroid’s an important gland, exerting major influence over essential systems like fertility, energy, metabolism, body temperature regulation, blood lipids, and general wellness. It controls the metabolic rate of every organ in the body. We want it working well, so this is a major blow to keto—if the criticism holds true. Fortunately, there’s much more to this story.
Today’s awesome guest post is offered up by a good friend to MDA—Ryan Hurst, Co-founder and Head Coach at GMB Fitness. I hope it helps you during your work week. Enjoy, everyone!
Our shoulders carry a lot of our stress. We hunch forward at our desks trying to get work done, tensing up over issues we thought we’d fixed already. And it doesn’t help that we often have to stay in the same position, even if we are lucky enough to have standing desks, typing or doing some other repetitive tasks.
As a result, a lot of us have issues with tight shoulders, and we know we really should move and stretch them, but stiffness and aches can make this even more difficult and uncomfortable. And that dreaded vicious cycle sets in. Your shoulders are tight because you don’t move like you should, but when you start moving it starts to hurt. And that stops you from moving….
Hey, everybody. There’s a regular post coming this morning, but I wanted to remind everyone about the Interpreting Your Genetics Summit. I’ve talked about various genetic tests on the blog before and the ways I’ve used them to understand my own health. That said, this field is exploding these days, and I’m excited to hear from the 31 experts offering the latest in genetic/genomic information.
The Interpreting Your Genetics Summit is online and free from August 21-28. You’ll learn:
For today’s edition of Dear Mark, I’m not so much answering a direct question as I am riffing on an offhand comment. In the comments from last week’s post on weight loss culture, someone mentioned obesity being a “first world problem.” It made me think more deeply about the issue.
In a literal sense, yes. Obesity is often a first-world problem. If your primary concern is figuring out how to stop yourself from eating too much food, you’ve got the kind of problems starving kids in developing countries would love to have.
Yet, industrial food has a long reach. The island nations of Nauru, Micronesia, Tonga, Cook Islands, and Niue are the top 5 fattest countries in the world—even though they aren’t “first world”—because they rely almost entirely on imported, industrial food.
Martial arts training reduces aggression in kids and teens.
Men and women respond differently—on average—to competitive challenges.
Eating more than the RDA in protein is good for bone health.
Eating at regular times of the day improves circadian skin resistance to UV damage.
Fish Pie is a classic English dish, probably one of those originally invented to use up fish that was less than fresh. Slathered in mashed potatoes, cheese, and a creamy white sauce, the idea was to cover up the fish, not make it the main focus.
This recipe for Primal fish pie takes a completely different approach. The dish is still covered in a buttery mashed potato crust, but underneath is a light and flavorful filling. Fresh salmon and cod are layered with leeks, zucchini and fresh herbs, and flavored with lemon and Dijon.