Mark's Daily Apple

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 Primal Blueprint takes a more nuanced stance. We note that while dairy certainly shouldn’t form the basis for an eating regimen, certain forms of it can easily be integrated seamlessly into a healthy, Primal diet as a sensible vice, especially the highest-fat choices (a bit of heavy cream in the morning coffee, some real whipped cream with strawberries for dessert) or even a staple (pastured butter for sautéing and drizzling over vegetables). Of course, for those who can more easily digest (lactose-wise) certain forms and who insist on including it in their diet, sticking to dairy that’s as close to the state it was in upon exodus from the animal in question is important (raw dairy, kids), as is avoiding the stuff treated with all sorts of preservatives and processing (homogenized semi-skim milk product with antibiotics, anyone?).

Posted By: Mark Sisson

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Lipoic Acid

Every day we run across research that further bolsters the logic of Primal living. However, once in a while we read something that just feels like a good pat on the back, the kind of news that makes us nod our heads smiling or do a little end zone dance if it’s Friday and we’re punchy enough….

The study in question (from the Linus Pauling Institute at Oregon State University) highlights lipoic acid, brave biochemical antioxidant, free radical scavenging extraordinaire. Lipoic acid, little known champion of many a physiological process, has once again proven its value and valor, and its recent performance is just one in a long chain of impressive, promising displays.

Posted By: Worker Bee

21

Natural Headache Remedies

Months ago, we discussed natural alternatives to OTC pain relievers. Now, before you assume I’m some hippie snake oil peddler, mine is not a blanket, ideological opposition to pharmaceuticals; rather, it’s just that if there are more natural, cheaper, less intrusive ways to relieve pain, why not try them first?

But that last post was just about general pain relief. What about headaches? Nearly everyone gets them on occasion, and they’re seemingly common enough to warrant entire advertising campaigns revolving around their treatment. One of the natural pain relievers we previously noted was willow bark, which is chemically similar to aspirin. That’s an option for headaches. Magnesium, we said, is used to alleviate migraines, which are an especially painful form of headaches. Those are two common treatments, but surely there are other substances, methods, or solutions out there.

Posted By: Mark Sisson

19

The Low-Carb Wonders of Jicama

Jicama is that white, crispy tuberous root that the fruit cart guys always douse in chile power and lime and serve on a stick. The naturally-occurring oligofructose inulin lends it a slightly sweet flavor. It’s tasty, refreshing, and seemingly innocuous – but is it loaded with carbs? It seems a little carby, and I’ve mostly avoided it (a difficult task in Southern California where fruit carts beckon from every other street corner) for that very reason, but a couple reader comments have prompted an investigation.

If my informed, Primal readership was supporting jicama consumption, surely there was more to it.

Posted By: Mark Sisson

28

Today, We Shoot Down Excuses

When it comes to eating and exercising, people are quick to produce an excuse – any excuse – explaining why they can’t do it. Coming up with excuses may be pretty easy, but I find shooting them down to be even easier.

I don’t have access to a gym.
You don’t need one. The Prison Workout can be done where you are standing. You can use the outside world as your gym. If bodyweight exercises aren’t enough, make your own gym equipment: DIY sandbags, slosh tubes, medicine balls.

Posted By: Mark Sisson

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