Hello, everyone! I thought I’d give this “Dear Mark” format a try again. I literally get dozens of emails every day from readers. I try to respond to every last one of them, and the best questions (or at least those I want to rant in response to) get reserved for Monday’s “Dear Mark” posts in which I usually go into a good deal of detail. But sometimes it’s fun to just publish half a dozen short Q&A’s at once. Hit me up with you questions and comments in the comment board. Enjoy!
How many pounds can you lose doing cardio?
I have been thinking about this for a while and was hoping you might be able to shed some light on the subject. Please help. I really appreciate your help.
Since eating more fat and protein (while cutting down on the carbs), I seem to get fuller faster. Sometimes I won’t even finish my plate, which basically never happened before! I’m guessing it has something to do with eating more primal foods, and it makes sense from an anthropological standpoint (getting full on less food is advantageous in a survival sense)… but are there any science or lab studies that have actually examined this phenomenon?
I’m trying to stay strictly primal/paleo, but I always run into problems when I need to thicken sauces or soups. I grew up learning to use flour/cornstarch like everyone else, but is there a good low-carb/primal alternative?
I received this email a few weeks ago, but it wasn’t the first. A number of readers have expressed their confusion when it comes to thickening sauces, gravies, or soups without using traditional floury methods. The question of thickening sauces is one of the hurdles I face every time I put up a recipe post – it’s become a bit of an internal struggle (as seen with last week’s beef and broccoli stir fry recipe, in which I hesitatingly called for a teaspoon of flour as a thickener) because while adding a bit of flour or cornstarch to a larger recipe may not drastically impact the carb count, it does complicate the consistently Primal message I try to convey. This post, I hope, will resolve that struggle.
Been eating primal for a few months now, loving it, but I just started doing some workouts and the soreness that comes a day or two later is just killing me. Does it get better? Maybe I’m doing them wrong?
Thanks, Jill, for the question. It’s a subject that, had you not mentioned it, might never have popped up. What you’re describing is delayed onset muscle soreness (DOMS), and it’s completely normal – especially for people just getting started exercising. The symptoms include muscle tenderness, soreness, weakness, and even swelling. As you’ve noticed, DOMS usually manifests a day or two after a particularly strenuous workout. It afflicts millions of people, from weekend warriors to hard-core athletes. Some dread it; others relish the feeling for days as proof that they’re making progress. But despite its ubiquity, science still hasn’t been able to nail down the precise cause of DOMS.
I’ve been hearing a lot about vitamin K2 lately. Should I be taking vitamin K2 supplements or is a Primal diet sufficient?
Thank you, Kate, for the question.
You find it in politics, fashion, entertainment, art, even cooking: the “it” figure, new notable, celebrity du jour. As odd as it is, the seemingly humble world of micronutrients isn’t immune from spotlight blitz. Some vitamin or mineral, subject of a timely string of studies, gets thrust into the limelight, and the medical media jumps on the news. Sometimes the hoopla is warranted. Oftentimes, it’s overblown. Most of the time, it’s here today gone tomorrow. Such an odd frame for public health education, I think – and likely the reason many people shut out such reports all together. One day, it’s a miracle nutrient. The next, it’s torn down as “not all that.” Recently, vitamin D has been the one to adorn the marquis. But there’s another novel nutrient chasing its heels: the nebulous, little known vitamin K2.
© 2013 Mark's Daily Apple | Design By The Blog Studio