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
Paleo f(x), my favorite holistic health and fitness event in the world, returns to Austin May 19-21, 2017! In case you missed it the last 4 years, Paleo f(x) is the Who’s Who gathering of the ancestral health movement. I’ll be giving some talks, and you’ll also be getting deep inside the brains of other world-class speakers including New York Times bestselling authors, physicians, scientists, athletes, health entrepreneurs, fitness professionals, biohackers, and more. Robb Wolf will be joining me, along with Chris Kresser, Dr. Sarah Ballantyne, Dr. Kellyann Petrucci, Ben Greenfield, Sarah Fragoso, Art De Vany, John Durant, Emily Schromm, and dozens upon dozens more. You can register for the event and see a full list of speakers here.
For today’s edition of Dear Mark, I’m answering several questions. First, if a person can’t have coffee but wants the benefits it provides to liver health, what else can they try? Next, what role does vitamin C play in glutathione production? Then, I explore how gelatin and collagen differ from each other, followed by a quick description of NAC. After that, I give my current favorite method for cooking greens, and end with a discussion of how breading meat with potato starch changes the meal.
Exposure to common flame retardants may increase the risk of thyroid cancer.
Maple syrup extract enhances antibiotic efficacy.
After Tennessee shut down two nuclear plants and coal burning picked up the slack, infant health in the immediate vicinity suffered.
There’s no strong evidence that smartphones have lasting effects on how we think.
But just having one in the same room as you impairs your cognitive capacity.
Rich in spices and slow-cooked in coconut milk, Indonesian Beef Rendang has a lot in common with beef curries from other countries. You get healthy fat from the coconut milk, plus spice and herb based antioxidants in every bite. Not to mention unbelievable flavor. These are not shy ingredients: rendang is all about making a big, bold statement.
Imagine hot chile peppers, shallots, garlic, ginger, galangal, kaffir lime leaves, lemongrass, cloves and cinnamon—tamed only slightly by sweet, creamy coconut milk. The beef is braised in this intense fusion of flavors long enough to soak up all of the sauce. Rendang isn’t going to win any beauty contests, but when food tastes this good, who cares what it looks like?
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. In fact, I have a contest going right now. So if you have a story to share, no matter how big or how small, you’ll be in the running to win a big prize. Read more here.
Knowing where to start when telling your story is a difficult point to figure out. After all I don’t want to bore you all with a blow by blow account of my life, but I am going to take it right back to the start, when I was brought kicking and screaming into the world, complete with a dislocated hip. I know what you’re thinking, that’s probably not so much of a big deal, just pop it back in there why don’t you?! Well this wasn’t exactly the plan. Most of my childhood was spent in and out of hospital due to my dodgy hip.
My first major surgery was at 6 months old, then again at 7 years old, when at a routine check-up the doctor realised my hip was hanging on by a thread. A new hip was created from other bits of bone from my leg, but the healing process of this left me in a wheelchair for the best part of a year, having to relearn how to walk and missing out on things like learning to swim and being fully active like my peers. The reason I am telling you this is that it really gave me a perceived limitation, one I have recently realised I was approaching all the wrong way.
I’ve got nutrition on the mind today. And I’m curious about your thoughts. Health trends and topics have evolved considerably since I first started this blog a decade ago. “Fringe” foods then are now thriving businesses. What was once nutrition heresy is today on the cover of mainstream publications. They’re far from standard, but Primal principles are getting more attention. Where do we go from here? And what’s for dinner? You tell me….