Two things have happened since I launched the forum a couple months ago.
1. The number of emails sent to me by readers has dropped a bit. It seems as if readers are hitting up the forum boards for answers to many of their Primal questions.
2. I’ve come to understand how intelligent (and opinionated!) MDA readers really are. (There have been some fantastic debates and discussions in the forum. If you haven’t already joined take a few moments to create an account and introduce yourself to the community.)
With that said I still receive dozens of reader emails every day. This fact coupled with observation number 2 above equals another round of “Dear Readers“! Check out what Primal newbies and veterans alike are wondering about the PB lifestyle and chime in with your thoughts below. (And keep sending me your thoughts and questions. I do my best to answer every one.)
I’ve gone Primal and am loving it! But now you’ve got me questioning everything – even my beloved gum. I’m an avid chewer of the stuff and had never thought twice about. I took a closer look recently and saw all kinds of things I didn’t recognize including a warning about phenylketonurics. What are they and what about all the artificial sweeteners? Would Grok chew gum? If so, what are the healthiest options?
Your website inspired me to join a CSA this year, and I’ve been frequenting a local farmers’ market since May. I absolutely love all the produce selections, but this has me thinking that come late fall/winter I’m going to feel pretty limited by what’s usually available (and affordable) in the grocery store. (I live in the Northern Plains.) I’d like to begin thinking about freezing some items to enjoy them post-season. What tips do you have for doing this? Thank you!
Thanks for the timely question. I’ve actually gotten similar inquiries from a few readers this week. Yes, we’re rounding the corner on June if you can believe it. It’s a great time of year for taking advantage of the variety – try some new items, find new recipes for old favorites. (Anybody wanna share new discoveries?) However, as incredible as it is to enjoy fresh veggies and fruits now, it’s smart to look ahead to the “scarcer” months. One of the best ways to carry over the season’s best, of course, is freezing. (Grok would’ve traded a lot of hides for a deep freeze chest….) As you load up on summer produce, here are a few suggestions (and resources) for best freezer prep and storage.
Since our original 80/20 post a few weeks ago, I’ve gotten a slew of questions and comments from readers. Many tell me how much they love the concept. It’s a feature that makes the PB possible for them. Others suggest that it leaves too much room for backsliding. Finally, some readers have either offered their own interpretations of the principle or asked what it should mean in their daily life. Thanks to everyone for their feedback on this one (and all other posts of course). While I loved writing The Primal Blueprint, I can’t imagine it without the experience and ever-evolving discussion of this blog. Let’s roll up the sleeves and dig in deeper with this one.
First, let’s review. (I know we’re adding new folks all the time.) The 80/20 principle suggests this: in the context of full and earnest commitment, an overall 80% conformity with the 10 Primal Blueprint rules will yield a solidly healthy result.
Over the years, more than a couple readers have asked about creatine and whether or not it has a place in the Primal Blueprint. People may be tempted to lump it in with anabolic steroids or other chemical enhancers, but they would be conferring guilt by association. To clarify, creatine is a naturally occurring substance involved in ATP energy production. All vertebrates have it, and most of us get a good chunk of our creatine from eating said vertebrates. Red meat in particular – beef, lamb, and bison – contains the highest levels of dietary creatine (interestingly enough, human vegetarians – unlike their ungulate counterparts – generally have far less creatine in their muscles than meat eaters). The rest of the creatine we get is biosynthesized internally from three amino acids (some of which are also derived from diet): arginine, glycine, and methionine.
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