Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.

Archive for the ‘ Big Moo ’ Category

22 Oct

A Brief History of U.S. Dietary Guidelines

Prior to 1980, how in the world did anyone know how to eat? When you think of all the centuries, the millennia of human existence, how did the species manage to survive bumbling their way through day after day of undirected eating patterns? I’m guessing those of you who know me expected a few irreverent […]

9 Jun

The Power of Your Food Dollars

First off, let’s make no mistake. Americans are still binging on junk food. No one is declaring the end of fast food. Financial trends show as much, as does a casual look around. That said, there’s plenty to suggest that we find ourselves at an interesting junction these days when it comes to the food economy. […]

25 May

Dear Mark: Your Milk Questions Answered

For today’s Dear Mark, I’m responding to as many of the questions and concerns relayed in the comment section of last week’s raw milk post. You guys had a lot of them, ranging from whether raw milk can help with eczema and adult asthma, if homogenization is dangerous, why raw milk might taste and smell […]

20 May

Is Raw Milk Really Better?

I don’t drink much, if any, milk. A little cream in my morning coffee, good cheese regularly, some yogurt and kefir on occasion are about the extent of my dairy consumption. But milk? That pure white untouched fluid gushing from swollen udders? No, not really. Not anymore. It’s certainly a nutrient-dense food, don’t get me wrong, […]

13 May

Is All Yogurt Created Equal?

To answer the title, kind of. The same basic principle of yogurt-making applies to all yogurts: the inoculation of milk with specific strains of yogurt bacteria followed by incubation at a temperature warm enough to encourage growth and proliferation. Yogurt is milk transformed into a creamy, tangy, more nutritious product. All yogurt is initially created equal, but […]

9 Dec

Dear Mark: Full-Fat Dairy Roundup

Last week, I wrote about how the available evidence indicates that full-fat dairy is a very healthy, nutritious source of food for people who tolerate it. The comment section exploded with questions, so I figured I’d use this week’s “Dear Mark” to answer most of them. First up is a question about dairy’s oft-reported positive […]

7 Mar

Can We Feed the World on the Primal Blueprint Diet? – Part 2

Last week, I opened the discussion of whether or not the whole world could go Primal. As you may recall, I noted that given the realities of our infrastructure, our policies, and the entrenched interests who wield considerable amounts of power and influence, practically speaking such a dramatic shift simply isn’t likely anytime soon. While […]

29 Feb

Can We Feed the World on the Primal Blueprint Diet? – Part 1

Every couple weeks, I get an email that asks about the global sustainability of the Primal Blueprint diet. It’s a common question, one that probably deserves a comprehensive answer – or as close to one as I can muster. See, the problem is that the world is really, really big. And the problems that affect […]

7 Nov

Dear Mark: Vitamin K2, Washing Eggs, Tapioca Flour, Short Term Grain Feeding, and a Raw-Fed Pack

I both love and hate the time change that just happened. Those first few days are magical. You wake up on Sunday at around 5:30, and you’re raring to go. Full of energy with a whole day ahead of you, plus an hour. It’s like time slows down and you’re ahead of schedule on everything. It’s […]

13 Apr

Small, and Not So Small, Farms You Can Trust

Shortly after writing the cold cuts post, in which I gave Applegate Farms some praise for being “one of the good ones,” I received an email from a perceptive reader who had a slightly different appraisal of the situation. Applegate Farms, it turns out, doesn’t raise any animals themselves. There’s no farm to visit. They […]

7 Apr

The Differences Between Grass-Fed Beef and Grain-Fed Beef

When making the transition into the Primal way of life, a lot of people get tripped up on the question of grass-fed beef. Is it necessary? (No.) Is there really that big a difference between conventional beef and grass-fed beef? (Kinda.) What does grass-fed actually mean? How do conventional cows live and what do they […]

17 Jan

Monday Musings: Intergenerational Diabetes, New and Improved Pasteurization, Sitting is Still Bad, and Really Old Wine

Diabetes is that rare brand of nasty disease that fails to strike real, visceral fear. It doesn’t carry the weight of a cancer or an AIDS or a heart disease. It’s something you get, like a gut, a long list of prescriptions, and a walker, as you grow older. People just live with it – […]

3 Jan

Monday Musings: New Grass-Fed Study

A new grass-fed meat study (PDF) has just been brought to my attention, thanks to Aaron Blaisdell. It’s pretty fascinating. Researchers wanted to see two things: whether eating grass-finished animals instead of grain-finished animals would provide a significant influx of dietary omega-3s and whether the potential influx would actually make a difference in lab numbers. […]

4 Feb

A Primal Primer: Whey Protein

We’re long overdue for a good, solid post on whey protein. I include it in my Primal Fuel shake mix, a number of readers asked about it after last week’s dairy post, and it’s one of the more commonly used nutritional supplements around, so it’s a no-brainer of a post. What is Whey? Whey is […]

28 Jan

The Definitive Guide to Dairy

I knew going in this was going to be a tricky one, because dairy, especially raw and/or fermented full-fat dairy, resides in a Primal gray area. The literature, the evolutionary reasoning, and the anecdotal reports all unanimously point to sugar, cereal grains and legumes, processed foods, and industrial vegetable oils as being net negatives on […]

6 Jan

How to Find a Cowpooling Source

I was going back over the MDA archives this week, thinking about what went right and what went wrong with past posts. There are always going to be regrets when looking at past work, whatever its nature. That’s just how these things work. But this is the internets, not print, and I can quickly hop […]

3 Dec

In Vitro Meat

When Winston Churchill, in the 1932 essay “Fifty Years Hence,” mused that “we shall escape the absurdity of growing a whole chicken in order to eat the breast or wing by growing these parts separately under a suitable medium,” he may have been more prescient than credited. Alexis Carrel had already been keeping a cultured […]

30 Apr

The Problems with Conventionally Raised Beef

As mentioned in our Red Scare commentary a few weeks ago, beef gets a seriously bad rap these days. “Saturated fat!” the status quo shrieks, running in all directions, hair on fire, arms flailing, gnashing their teeth. Let’s set the record straight here. You know our decidedly pro-fat leanings. No need to go any further […]

29 Apr

Is All Cheese Created Equal?

The answer to that question is (hopefully) pretty obvious, but I’ll still explain why. Short answer: No. Slightly longer answer: C’mon – you really think that stuff you can spray out of an aerosol can is qualitatively identical to a 2-year old Gouda? Long answer: The paleo purists shun all forms of dairy, but the […]

12 Feb

Everything But the Squeal

In light of the hunting post I wrote last week, I thought a brief discussion of Newsweek’s recent article on the growing interest in going “whole hog” might interest readers. The writer focuses on butcher Tom Mylan, a former Whole Foods worker who has become the “unlikely herald of meat morality” giving lessons in traditional […]

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