A Primal Primer: Animal Fats

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Animal fats have recently been implicated as the cause of heart disease, obesity and, in a roundabout convoluted stretch of logic, global warming. If you let health officials tell it, they’re pure evil. Reviled, shunned, and lambasted by the general public (thanks to less-then-sterling endorsements by health officials), animal fats have really gotten a bad rap.

It wasn’t always this way.

Posted By: Mark Sisson

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Rapid Fire Q&A: Fish Oil Guide Follow-Up

You guys had tons of questions following last week’s Definitive Guide to Fish Oils. Since the back and forth discourse is my favorite part of doing the blog, I’ll see if I can get to all of them. Let me know if I miss anything!

You recommend storing fish oil in the fridge, but how about storing capsules in the freezer? Wouldn’t this be an even better step to take to prevent the oil from oxidizing?

Posted By: Mark Sisson

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The Definitive Guide to Fish Oils

I was actually a little surprised that we hadn’t already done a Definitive Guide to fish oil when a Worker Bee suggested it to me. We’ve mentioned it enough, and it’s a hot enough topic that I just assumed we’d done a big comprehensive guide to the stuff. But, as my staff so eagerly likes to inform me, I was completely, utterly wrong (enjoy it now, cause it won’t happen again anytime soon!).

A quick look at the archives revealed that we actually had compiled enough content to make a Definitive Guide – we just had it spread out over several wide-ranging posts from various dates. But that’s not to suggest the following is just a rehash of old content. Rather, I’ve pulled it all up, cobbled it all together, and topped it with some entirely new stuff. The result, I think, should be pretty definitive.

Posted By: Mark Sisson

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The Simple Beauty of the Mackerel

I’d like to direct your attention to an incredibly underappreciated member of the marine kingdom – the mackerel. Its many detractors deride it for its “fishiness,” which is ridiculous. Aren’t we eating fish here? That’s like people who complain about free-range steaks tasting too “beefy.” We’ve grown accustomed to flavorless protein, to dry chicken breasts that fall apart in our mouths and to feedlot lamb and beef you can’t even tell apart. Fish is supposed to taste like fish, and the fattier varieties – the ones with all the healthy omega 3 fats, like salmon, sardines, and mackerel – have the strongest flavors.

Posted By: Mark Sisson

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The Definitive Guide to Feeding Primal Babies

It’s commonly portrayed as the realm of infant formula, rice cereal, applesauce, teething biscuits, Zwieback toast and Cheerios. And in the following months a large pantry selection of strained this or that in tiny glass, commercial jars… Add to this picture more recent concoctions like toddler formula, Elmo crackers, mini juice packs, fruit gummies, and “Graduate” lines. All of this begs the question, exactly when and how did baby/early toddler nutrition become a string of processed convenience foods? The ingredient lists often smack more of Candyland than the “wholesome goodness” claimed on the labels. Was this really what nature intended? Can’t we do better by our baby Groks? What would Grandma Grok have to say about all of this? We’ve taken up the kid question before, but I thought it was time for a definitive focus on the youngest of the seedling set.

Posted By: Mark Sisson

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