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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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April 11, 2011

Dear Mark: Apple Cider Vinegar, DNA Damage, Lactaid, and Miracle Noodles

By Mark Sisson
95 Comments

I’m really liking these Monday morning rapid fire question-and-answer sessions – are you? At some point, I’ll get back to the musings, but as long as you keep sending in great questions, I’ll probably keep answering them. We’ve got four this week: vinegar and its effect on insulin levels, sugar and DNA damage, the nutritional merits of lactose-free milk, and whether Miracle Noodles are Primal. So let’s get started.

Dear Mark

I have read that apparently cider vinegar influences/ reduces insulin level after a high carb meal. I was wondering what Grock’s view on this point is?

Thank you for looking into this & your time.

Viktoria

Apple cider vinegar does display some interesting benefits for diabetics. In one study, ten type 2 diabetics, eleven insulin resistant non-diabetics, and eight insulin sensitive non-diabetics were given 20 grams of apple cider vinegar (or a placebo) two minutes prior to a bagel, butter, and orange juice meal. The vinegar drink reduced postprandial glucose and insulin spikes in the insulin resistant, and both diabetics and insulin resistant non-diabetics enjoyed greater total body insulin sensitivity in response to the high carb meal after drinking cider vinegar. In another study, a pre-bedtime snack of two tablespoons of apple cider vinegar and a bite of cheese led to slight improvements in waking blood glucose levels in type 2 diabetics.

For all its folkloric renown, I doubt the “apple cider” is all that important compared to the “vinegar,” at least when it comes to diabetes and glucose tolerance. Plenty of other studies show that it’s the acetic acid (that’s the organic acid that gives all vinegars their sour taste) that helps. Here’s one, using plain ol’ vinegar, in which eating bread with vinegar lowered glucose/insulin responses and improved satiety compared to eating bread alone. Hmm, maybe there’s something to dipping bread in balsamic after all… And finally, a comprehensive review of the purported health benefits of vinegar found that while evidence for most of the stuff people claim it does is nonexistent or equivocal, multiple studies have shown that vinegar combined with carbohydrate exerts a beneficial effect on glucose tolerance, insulin sensitivity, and even satiety.

A tablespoon or two of apple cider vinegar before a carb-heavy meal sounds fine by me, especially if you’re insulin resistant. Maybe an olive oil and vinegar-dressed green salad before dinner? You might also try making vinegar-based dishes. I make a mean balsamic and butter reduction that goes well with just about anything.

I remember reading in the Primal Blueprint about an Australian study that concluded that sugar can cause DNA damage 2 weeks after consumption. Does this also apply to fruit? Would eating a banana or a papaya have the same affect on DNA as eating a chocolate bar?

Andrew

If I recall correctly, the lingering effects occur as a result of hyperglycemia. So, if whatever you’re eating leads to a massive elevation of blood glucose levels, whether it be a chocolate bar or a couple bananas, you may be doing serious damage. That’s a big “if,” though. A bowl of blueberries rarely has the same effect on blood glucose as a Snickers. If you’re really worried about it, get a blood glucose monitor, eat a papaya, and test your blood sugar levels at one and two hours post meal. At one hour, you should ideally be below 140 mg/dL, and at two hours, you should be below 120 mg/dL. Three hours should see you return to baseline levels.

I highly doubt reasonable amounts of fruit, especially lower sugar ones like berries, will cause most people to incur much damage, but the only way to know for sure is to test.

Mark,

I purchased the Primal Blueprint in Hardcover, and I love the book. I have a question though about milk. It seemed like the major complaint about milk had to do with lactose intolerance (which I do experience with regular milk)…I am highly active 27yo male, I lift weights as well as run. For me the inexpensive delicious protein source of whole milk seems indispensable. Since I discovered the Lactose Free version I can drink as much as I want without getting an upset stomach. I guess I am just wondering what are your opinions on Lactose Free Whole Milk from the standpoint of a healthy diet. Does the process of making it Lactose Free do anything negative or detrimental to the Milk?

Thank you for your time!

Brandon

Lactose free milk simply has added lactase, the digestive enzyme that’s responsible for breaking down lactose and that your body no longer produces. This doesn’t affect the nutritional merit of the milk, but if the nutritional merit of the milk is low or questionable to begin with, you’re not left with much.

Still, whole milk (conventional, raw, or otherwise) is undoubtedly a powerful tool for the young, active athlete. If you’re trying to put on size and recover from heavy lifting, milk will help. I don’t like the stuff myself, and at this point in my life I don’t need to be GOMADing it up, but it can be used effectively for a specific purpose. If I were you and dead set on drinking milk, I’d keep my eyes out for raw milk, or even just a high quality pasteurized, non-homogenized milk from grass-fed cows. Trader Joe’s has a cream-top, non-homogenized milk that comes from better cows than you’ll get from Lactaid – pastured but supplemented with a bit of organic grain and hay. These tend to run on the pricier side of things than Lactaid, but you can add your own lactase, or take lactase tablets. I wouldn’t go through all this trouble, but then again, I’m not big on milk. If I had to take a tablet to enjoy butter, though? Yeah, I’d do it.

To answer your question – lactose free whole homogenized milk is just as as safe (or not) as homogenized whole milk.

What are your thoughts on these Asian noodles with no calories or carbs (brand name Miracle Noodles but also sold in Asian markets)? I know that Grok wouldn’t eat them, but if you’re craving pasta, are these a reasonable alternative?

Yasmine

You’re thinking of shirataki, a traditional Japanese noodle made from the extremely fibrous konjac root. The powdered konjac root is mixed with water and pickling lime to form a gelatinous mass, which can then be cut into noodles and added to soups or stir frys. The noodle itself is fairly tasteless, from what I understand (I haven’t tried them myself), making it an innocuous addition to dishes as far as flavor goes. Whether the miracle noodle is suitable nutritionally depends on your situation.

Konjac root is almost entirely glucomannan, a kind of soluble fiber, or prebiotic. Is that a good thing, necessarily? Well, glucomannan seems to encourage the growth of butyrate-producing gut bacteria in human subjects on a low fiber diet, and more butyrate production is generally positive: as Stephan explains in an older post, butyrate appears to improve insulin sensitivity and blood lipids, decrease intestinal permeability, and provide protection against the development of certain gut disorders. Heck, our bowels even use the stuff as fuel. All in all, butyrate – which is also in butter – is a nice little short chain fatty acid with some nice health effects. On the other hand, soluble fiber can lead to absolutely epic bouts of in-house gas production. If you live alone, this may not be a problem. Just don’t order shirataki noodles and meatballs in red sauce on a first date, yeah?

You know, I’ve never actually had the urge to try them myself, but I don’t see anything wrong with konjac noodles. They might (okay, probably will) give you gas as the glucomannan is broken down in your gut, but they might also provide some butyrate production. Give ’em a shot and see what you think. If the gas is bearable or nonexistent, I see nothing wrong with eating shirataki noodles when pasta cravings strike, or even on a regular to semi-regular basis; just don’t let them displace more nutritious (macro- and micro-nutrient wise) foods.

Keep the questions coming, folks! I love answering them. Feel free to ask any followups in the comment section, and thanks for reading!

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95 Comments on "Dear Mark: Apple Cider Vinegar, DNA Damage, Lactaid, and Miracle Noodles"

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Jaime
Jaime
5 years 5 months ago

Instead of pasta noodles, I use a food processor and make zucchini “noodles” – they are especially delicious with sauteed shrimp and a pesto sauce. Another pasta alternative is spaghetti sqaush, which little taste (not like traditional squash) and is stringy like angel hair pasta.

AustinGirl
AustinGirl
5 years 5 months ago

The Pampered Chef has a julienne slicer for about $10 that rocks my World for a similar “noodle”. I’ve used it on squash, zucchini and eggplant. YUM!
Oh, and I’ve tried the shiritaki noodles and found them to be creepy. They sort of pop when you chew them and totally remind me of pale white worms. Ick.

Miss Annie
Miss Annie
5 years 5 months ago

I’m sure those are tasty for people who actually like squash. I vomit at the smell of the stuff. Can’t even look at pumpkin pie. 🙁

That being said, the second of the two packages of shirataki noodles I bought in February is still in the fridge. They’re not gross, they just don’t taste of anything. And I’ve found that when I want pasta, I usually want the sauce. So I just make the sauce and pour it over chicken. 🙂

Erin
5 years 5 months ago

I boil my shiratake noodles in salty water and it gives them flavor.
Here’s a fun tip: pulse them in a food processor to break them into rice-like bits (good with coconut based curries;) I did a post last year on shiratake. There are lots of fun ways to prepare it (Shirakiku is my fave. brand- it has the best texture).
http://prettyinprimal.blogspot.com/2010/06/primal-pasta.html

PS- I’ve never had any bloating or gas from shiratake or konnyaku (same ingredients in block form) and I’ve eaten them quite a bit.

Duncan
Duncan
5 years 5 months ago

The Benriner Cook’s Helper also makes great veganoodles out of zuccini, squash, and other hard vegetables. Its hard to describe, but if you Google it you can see it. It runs about $40.00 US.

As a former pasta addict, it was just what I needed.

M. Pile
M. Pile
5 years 5 months ago

I cook a very thin layer of beaten egg in a pan, let it cool, roll it up, and slice it very thinly into ribbons – Bob’s your uncle – noodles.

Tricia
Tricia
5 years 5 months ago

If you want to drink milk, but have trouble with the lactose, why not make it into kefir? It’s very easy to do at home – just get some kefir grains- and introduces billions of beneficial probiotics into your gut. If you let it ferment long enough ( I do 48 hours) there will be negligible lactose left.

Primal Toad
5 years 5 months ago

Have you ever made or tried coconut milk kefir?

Elisabeth
Elisabeth
5 years 5 months ago

So Delicious makes a coconut milk kefir. We have had it at our house when a stomach bug has made the rounds. We like it in several different flavors (even the kids, one of whom won’t take probiotics, hence the kefir)

Primal Toad
5 years 5 months ago

Where do you find it? Supermarket? Whole Foods? I looked it up on Amazon and was not able to locate it. I currently buy ALL of my coconut products from Amazon.

Vicky
Vicky
5 years 5 months ago

I’ve got it at Whole Foods before.

Sue
Sue
5 years 5 months ago

I’ve seen it at Whole Foods before, but I’d rather make my own. You can use regular milk kefir grains to make coconut milk kefir. Sooooo much better than purchased stuff!

Primal Toad
5 years 5 months ago

Of course you have both seen it at whole foods. The closest whole foods is about 2 hours from where I live!

Another reason to move out of GR, MI 🙂

Primal Dave
5 years 5 months ago

Hey Toad, I’m too lazy to zipcode search right now, but if you have any of these stores near you… they should have kefir.

Wegmans
Price Chopper
House of Nutrition
Vitamin Shoppe

NKatz
5 years 4 months ago

I second the So Delicious Coconut Kefir recommendation. I don’t live near a Whole Foods or Trader Joe’s either, but my local co-op carries it. Do you live near one of these places? http://www.coopdirectory.org/directory.htm#Michigan

Otherwise, So Delicious Coconut Milk is even sold at Super Walmart now, so maybe they’d stock it if you request it?

Diana
5 years 5 months ago

I tried shirataki noodles – once. Firstly, I found that they have a slightly fishy odor. Secondly, when I changed my toddler’s diaper afterwards, I found that they went through his system almost entirely undigested, and the result was a horrifying diaper that resembled massive intestinal worms. That was enough for me. I’d rather just live without pasta.

Nicky Spur
5 years 5 months ago

Never heard of those shirataki noodles — now I’ve got something to order when I’m out for Asian food.

Primal Toad
5 years 5 months ago

“I make a mean balsamic and butter reduction that goes well with just about anything.” – Mark, do you just mix the 2 together? How much of each one? I would LOVE to try this!

I am enjoying the Q and A segment on Mondays more then your musings… just sayin’.

Laurel
Laurel
5 years 5 months ago

I’m looking for a recipe for this as well-it sounds awesome!

Katie @ Wellness Mama
5 years 5 months ago

I’d love to hear Mark’s recipe too. I make a balsamic reduction for steak that sounds similar. If I cook the steak in a skillet, I remove the steak when its done cooking, reduce the heat, and add a few TBSP of Balsamic Vinegar and let it reduce with the fat from the steak. If I’m not making steak or I cook it on the grill, I just melt a few TBSP of butter on low heat, then add the Balsamic and reduce it.

Primal Toad
5 years 5 months ago

Well since there are a few other curious folks I will try my best to ask Mark at Primal Con 😉

Mldami
Mldami
5 years 5 months ago

My thought on the balsamic reduction is this:

Put balsamic in a pan with any aromatics (onions/shallots/herbs,etc)
Reduce it until it is slightly thick
Add a touch of heavy cream (optional) and reduce again
Mount in cold butter (meaning to whisk in the butter continuously until the butter melts)
do NOT bring back to a boil as it will break the butter.
Season with salt and pepper.

Jeremy Priestner
5 years 5 months ago

I think the general idea with whole milk is that it is great if you’re trying to put on muscle.

That said, drinking lots of milk for an extended period of time probably is not the healthiest thing. Using liquid food sources as a long term staple in one’s diet cannot replace the benefits that come from eating whole foods.

Finally, its really hard to find good quality milk these days, so you have to be careful in deciding what to buy.

A.West
A.West
5 years 5 months ago
Konnyaku noodles would be a miserable substitute for flour noodles – the consistency is all wrong. But they are good for asian cold noodle salads. I’m fond of making them sichuan style: simply rinse and boil the konnyaku noodles for a few minutes, then rinse and drain, then toss with a dressing made of: • 2 tablespoons soy sauce • 1 tablespoon Chinese black vinegar (preferably Chinkiang) • 2 teaspoons Sichuan-pepper oil , or ground sichuan peppercorn to taste • 1 teaspoon red-chile oil • 1 teaspoon finely chopped peeled fresh ginger • 1/2 teaspoon finely chopped garlic • One… Read more »
tess
tess
5 years 5 months ago

sounds delicious — gonna make these later — thanks!

more generally, i like shirataki noodles just as a vehicle for toppings like Stroganoff, Shrimp Diavolo, and Beef Lo Mein….

deb b
deb b
5 years 5 months ago

Thanks for this great recipe. Always looking for marindes/sauces for my Shirataki!

Rosemarie
Rosemarie
3 years 1 month ago

Once you get used to the texture they are a fine substitute for pasta, at least for me. I’m actually on a low carb diet and I love making Fettuccini Alfredo with Fettuccini-style shiratake. I also have no problem with gas from them.

juliettegold
juliettegold
5 years 5 months ago

You need to thoroughly rinse the noodles before using them due to the brine they are packaged in. Rinsing washes away that “fishy” smell.

ShortWoman
5 years 5 months ago

I find Shirataki hard to digest. That in turn makes them unpleasant at the other end. Sorry if that’s TMI. On the other hand, think of the calories I wasn’t digesting! As the kids say, Your Mileage May Vary.

Kris
Kris
5 years 5 months ago

Raw Milk should contain the enzymes necessary for Lactose Intolerant people to drink it:
http://www.organicpastures.com/whyraw.html

Another Halocene Human
Another Halocene Human
5 years 5 months ago
This is not really true. However, some people are intolerant (or allergic) to pasteurized milk. Truly lactose intolerant people (of which there are many) cannot tolerant raw milk or raw milk cheese … until they take some lactase. Then they tolerate it just fine. If you turn your raw milk into kefir or yogurt then, yes, the lactose will be consumed by the bacteria. (I believe buttermilk also comes under this category?) Perhaps I should say that fresh raw milk would not be well tolerated, but spoiled (heh) raw milk might be… assuming the spoiling agent is not something wicked… Read more »
mrsmoesy
mrsmoesy
5 years 5 months ago

Ever since I started eating Greek yogurt, milk hasn’t given me any problems. I used to get tummy grumbles within a few sips, but now, a big glass after my CrossFit class doesn’t do anything but make my tummy happy. Granted, I’ve been drinking organic whole milk instead of the crappy skim milk or ice cream I had been eating before. But I think it’s the yogurt that’s made the difference.

Tim
Tim
5 years 5 months ago

I find apple cider vinegar to be very effective in eliminating occasional heartburn. I’ll mix about a tablespoon in with a glass of sugar free lemonade. (Yes, I know. Grok didn’t have sugar free lemonade.) The acidity of the lemonade helps to mask the ‘bite’ of the vinegar.

junebu8
junebu8
5 years 5 months ago

I thought apple cider vinegar was malic acid…is that the same as acetic acid?

Bo
Bo
5 years 5 months ago

Malic acid is a super tart acid found in wine and hard cider. Usually it is broken down through malolactic fermentation (using certain strains of bacteria) to a softer lactic acid to make wine and cider more palatable.

JerseyPete
JerseyPete
5 years 5 months ago
Mark, I love the website, and thank you for introducing me to a new way of eating that has made me feel better and lose 15 lbs in the last 3 months! My question for you comes with a link to an article in today’s LA Times titled, “Eating more carbs at dinner may help with weight loss and cholesterol levels, a study finds.” http://articles.latimes.com/2011/apr/08/news/la-heb-carbs-at-dinner-20110408 Basically, the study did a test where participants ate 1300 – 1500 calories per day, and those calories represented “20% protein, 30% to 35% fat, and 45% to 50% carbohydrate.” Participants were split into two… Read more »
Meni
Meni
4 years 5 months ago

If they had the carbs at night, then they had low carbs breakfast, when insulin sensitivity is at his highest, its lower in evening. Thats the idea behind carb-back loading, and carb nit diet.

Stabby
Stabby
5 years 5 months ago

I always get a kick out of butyrate fueling the butt. 😀

Too much fiber can possibly be a bad thing since it does make bacteria flourish but also bad bacteria which needs to be killed my the immune system, causing inflammation. But some prebiotic fiber is surely a good thing.

pjnoir
pjnoir
5 years 5 months ago
We burn carbs differently, one reason diabetes is a tough nut to tackle on a group level. I test my BS from 5-9 times a day, mostly to learn what foods do what. I test for a HIGH number, anyone can work a low number out of the process but what do you learnn from that? So for me a piece of candy on a cheat- say Halloween stuff gives nme a quick spike and then its gone- I level back BUT one of those “good for you” slow burning complex carbs like oatmeal or (gd forbid)a whole grain product… Read more »
Susan
Susan
5 years 5 months ago

Interesting. I’m the same way. I start to “fatten up” on any grain products-let alone the insulin spike. They are also out with me. No wonder ranchers trying to get their livestock ready for market feed their animals grain!

amarie84
amarie84
5 years 5 months ago

kelp noodles are pretty tasty. http://www.kelpnoodles.com/index.html i made pancit (http://everydaypaleo.com/2011/04/06/everyday-paleo-pancit/) i added the noodles because i bought them a while ago but still hadn’t used them. they were great! raw they were crunchy, but no real flavor. when i tossed them in towards the end of cooking they took on the flavors of the dish and were a-mazing!

Ryan
Ryan
5 years 5 months ago

Try kelp noodles, not only are they a good substitute for pasta (like them way better than spaghetti squash), but its also a good source of healthy seaweed.

SteverGunn
SteverGunn
5 years 5 months ago

I’ve actually been looking for kelp noodles locally, in order to try them (not a fan of ordering them from the internet) but I’ve tried Whole Foods aswell as the local asian grocery, and I can’t seem to find them…

amarie84
amarie84
5 years 5 months ago

i got mine at whole foods. they’re in the soy/tofu section.

Wilbo
Wilbo
5 years 5 months ago

Also, they’re refrigerated, so they won’t be in the “Asian aisle.”

Katie @ Wellness Mama
5 years 5 months ago
I’m in the process of a two-week 4 times a day blood glucose test. This was a compromise with my midwife instead of the oral blood glucose test, which I refused. I was actually glad for the chance to see the effect of different foods on my blood sugar. I haven’t tried grains this time around, but I’ve noticed that dairy raises my blood sugar and keeps it up much longer than fruit or dark chocolate. I’ve also been drinking water kefir and kombucha, and the those don’t raise my blood sugar much at all (the sugar ferments out, from… Read more »
deb b
deb b
5 years 5 months ago

FYI- If you (or anyone who is basically eating Paleo) has to take an OGTT, be sure to eat 150 g. of CHO for 3 days prior. Otherwise you will “fail” the test.

natnat
natnat
2 years 7 months ago

My OB wants me to take a oral glucose test and I have yet to schedule it. Sorry for my ignorance, but what is CHO? And I’m not strictly paleo at this point so would it still apply to me?

Zennia
Zennia
5 years 5 months ago
As a nutritional therap[ist, I find that overconsumption of refined (easily assimilated/nutritionally empty) carbohydrates has suppressed hydrochloric acid in the stomach in a bout 90% of my clients. the protocol, rather than cider vinegar, to normalize stomach acid is a gradually increasing dose of HCl, ideally with betaine and pancreatin as well, mid-meal, until there is a sense of warmth, then gradually decreasing as your own stomach acid takes over. I think you will find the insulin sensitivity increasing as digestion normalizes. If carbs are man ged well (below 100 gms daily from fibrous veg) then the fix is permanent.
fritzy
fritzy
5 years 5 months ago

That’s my chiropractor’s protocol! I never had a big problem with suppressed HCl, but followed the protocol anyway. I was talking to my mother about it and she informed me that her grandmother followed a similar protocol! It’s been around for decades. And, if followed, it works to correct the problem, unlike all those lousy GERD medications.

Sarah
Sarah
5 years 5 months ago

I have a question. What is a way for a nursing mom to get calcium without eating broccoli while on this sort of diet? I can’t do broccoli or similar foods, because they make the baby colic. Anyone?

Shawn
Shawn
5 years 5 months ago

Almonds?

Sabrina
Sabrina
5 years 5 months ago

The best source of calcium, by far, is home
made bone broths. You can make these from
a whole chicken carcass, or beef marrow
bones. Be sure to simmer the bones for at least
four hours. You will end up with a rich,
gelatinous and mineral rich broth that you can
use for soups, sauces, pot roasts etc.

Sarah
Sarah
5 years 5 months ago

I just threw away a bunch of chicken bones. Dangit! Do you put any kind of spices in this?

Sabrina
Sabrina
5 years 5 months ago

I use two onions, a couple of garlic cloves, some carrots, celery, sea salt and peppercorns. Some people add coriander seeds, fresh or dried herbs or any other favorite spices. There’s no recipe really–just add whatever flavors appeal to you.

Robin
Robin
5 years 5 months ago

Seaweed! Wakame flakes are great added to soup, especially miso! Seaweed is one of the best plant sources of calcium. Make sure you are getting plenty of VitD either from sun or supplementation as well as VitA and K2. All three are important for calcium absorption. If you are eating lots of high quality animal fats you should be getting enough though possibly not while nursing?? Cod liver oil will give VitA and D although some say too much VitA. You can a get K2 supplement or eat aged cheeses, but if your avoiding dairy the supplement will do. 🙂

Sarah
Sarah
5 years 5 months ago

Where I live K2 is a synthetic pot-like drug. What is it to you?

Robin
Robin
5 years 5 months ago

a VITAMIN! LOL!

deb b
deb b
5 years 5 months ago

Sardines, canned salmon (bones). there is a mineral water data base, some mineral waters are pretty good source of CA (Calistoga and Pellagrino, I believe). Asian “snacks” of tiny dried fish (bones again).
Not sure if blackstrap molasses is paleo (I only use Stevia). Rhubarb is apparently high in CA (but too much oxylate so you are unlikely to get the calcium, this can be the problem with some of the greens, as well). At nutritiondata, you can sort foods via the calcium content (look under tools). I would encourage you to have kefir and greek yogurt as a nursing mom.

rik
rik
5 years 5 months ago

once in a while…I succumb to the incredible pizza that is available in the NYC metro area (forgive me). drinking a shot glass of organic apple cider vinegar beforehand allows me to consume some without that nasty sugar spike. it works for me..!

Isis
Isis
5 years 5 months ago

I had bought a truckload of the miracle noodles prior to going primal. Because I’m stuck with literally 80 packets and can’t seem to give them away, I’ve been eating them once or twice a week with an Asian stir fry, or mince bolognaise dish. I’m so sick of eating them now haha.

deb b
deb b
5 years 5 months ago
There was a (CBS?) special on the longevity of Japanese living just outside of Tokyo. They had great skin and minimal arthritis. This, attributed to their diet (a sticky type potatoe, miso and KONJAC). They help to produce hyaluronic acid, very lubricating for joints/connective tissue (attracts water). So yet another benefit of the noodles. Do not treat them as a pasta replacement. As others have written, drain, rinse, heat first. They need to marinate (will absorb flavor). Just got to try them in traditional japanese dish (sukiyaki). I think they would also be great in Pho. They are very filling,… Read more »
Joseph
Joseph
5 years 5 months ago

The Miracle Noodle website at http://www.miraclenoodle.com has lots of recipes for shirataki noodles!

mangosmom
mangosmom
5 years 5 months ago

Meat sauce + broccoli slaw = Delish!! You don’t even miss the pasta. 😀

Sarah
Sarah
5 years 5 months ago

Do you have a recipe?

Robin
Robin
5 years 5 months ago

Do you cook the broccoli slaw?

Jennifer
Jennifer
5 years 5 months ago

Here’s one for you, Mark:

Is drinking black coffee while IFing still IFing? I know LeanGains says it is, but his focus is more on leaning out. Mine is more along the lines of keeping blood glucose levels healthy. I’ve read some studies that indicate caffeine will raise blood glucose levels and decrease insulin sensitivity. Seems like fasting needs to be water only. Do you concur?

Another Halocene Human
Another Halocene Human
5 years 5 months ago

A lot of effects of caffeine wear off once you are on a maintenance level of it. That’s why performance experts recommend not drinking caffeine so your system resets, then using caffeine carefully to boost performance.

That said, I don’t know the answer to your question, but I would guess you’re probably not sabotaging your efforts if you’re addicted and accustomed to that cuppa every morning… your body is expecting it and has already adjusted. (Hence the headache when you try to skip it.)

Nicky
Nicky
5 years 5 months ago

Spaghetti squash with marinara sauce and grass fed ground beef is one of my favorite meals.

Tanya
Tanya
5 years 5 months ago

How much dairy should someone following the primal diet be eating?

Another Halocene Human
Another Halocene Human
5 years 5 months ago
Whatever works for you. This matter is controversial. If I were you I would read around and consider various opinions on this. I would also consider my own body’s response to dairy products. There are a lot of good health benefits to consuming dairy products, although the vitamin content can vary greatly with properly pastured cows in a summer field vs. grainfed. Some avoid milk due to lactose intolerance or the annoyance of the extra mucus it generates or because it may be fattening at their time in life. (On average, milk is slimming.) Many primitive peoples consume dairy, but… Read more »
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[…] Dear Mark: Apple Cider Vinegar, DNA Damage, Lactaid and Miracle Noodles – Mark’s Daily Apple […]

Pam
Pam
5 years 5 months ago

Dear Mark: I wanted to alert you to a column printed in my local newspaper on Sunday by Carolyn Hax. It is about a vegan couple who initially shared their thoughts about not eating animals, etc. However, the hubby changed to eating meat and she feels betrayed. Carolyn’s answer is interesting but her last sentence made me laugh: “Is ‘ethical omnivore’ an oxymoron?” “After all, we’re equipped with those pointy teeth. Cheers

Mldami
5 years 5 months ago
I posted a recipe for balsamic reduction above.. Also, I have been drinking apple cider vinegar about 2x/day for a couple of month and it has helped my peroneal tendonitis immensely! Also, a friend has been suffering with a MRSA infection for the last 4 years. A month on ACV has pretty much cleared it up…not to mention changed her bowels for the better! It has become a bit of a miracle substance in my circle. My Dad uses it too and has helped him with general aches and pains. It is amazing stuff. I don’t know why it helps,… Read more »
BARBBF
BARBBF
5 years 5 months ago
COW’S MILK IS FOR BABY COWS While there are literally thousands of research studies, each revealing at least one of milk’s hazards, the dairy industry goes to great lengths to stifle any damaging rumors. Blanket statements, such as, “There is simply no scientific research to back up these claims,” are easily made. With a long and successful history of dairy promotion, these are readily accepted by the public. More people need to go to the real research and learn the truth for themselves. They should be very suspicious of these foreign foods being pushed on their children. They should question… Read more »
majkinetor
majkinetor
5 years 5 months ago
Thats not necessarily truth. Its highly individual for one. Lactose intolerance (LI) is not common among people who regularly, for entire life, drink milk. You can become LI fast after total omittion of diary products for a month. The more different foods you can tolerate, the bigger the benefit (i.e. evolution). Now, commercial milk is junk, just as any other industrialized food. Don’t say milk is bad because industry made it bad. It makes no sense. Its like saying that chocolate is bad if I put 80g of fructose in it – ofc it is. The real chocolate is mostly… Read more »
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[…] Apple Cider Vinegar and More. […]

Deena
Deena
5 years 5 months ago

I used apple cider vinegar as part of a regiment to treat GERD and get off Prilosec. Great for the gut. Also seemed to loose more weight when drinking it. Switched to brewing kombucha for the same purpose but the vinegar was fab. Always got raw ac vinegar. Bragg is my fav.

natnat
natnat
2 years 7 months ago

Do you know if consuming raw apple cider vinegar (like Bragg) is safe for pregnant women? (Was advised by OB not to consume any raw/unpasteurized dairy products. I’ve been having HORRIBLE heartburn since pregnant and really want to try a natural approach instead of taking the zantac (which according to doc is safe, though I have my doubts). I’ve tried rolaids (some relief, but not completely), and homeopathic remedies (no relief, sadly since it was my first choice for natural remedy).

majkinetor
majkinetor
5 years 5 months ago

About fruits and sugar, the one needs to know that fruit contains bunch of other stuff like enzymes and beneficial carbohydrates (like olygofructose or fiber). Other stuff like quecertin, rutine, rasveretrol etc. block GLUT4 transporters so sugar is not ingested.

On the other hand I wouldn’t suggest eating too much of fruit because fructose is well known poison that brings HDL down and LDL-B/Trygs up, also makes fatty liver. Much better option is to use vegetables which can be ingested in nearly infinite amounts.

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[…] Daily Apple tackled the question earlier this year as part of his Monday morning rapid-fire question and answer sessions. And yes, […]

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[…] can adjust all these flavors to your own liking by using more, or less, of the hot sauce, honey and apple cider vinegar. The result is a full-flavored sauce that pairs well with any type of meat and is good enough to […]

Christina
Christina
5 years 23 days ago

Green beans, I’ve heard you talk about their benefits… Paleo.

Christina
Christina
5 years 23 days ago

That was a question…

Robert
4 years 11 months ago

Wow again with the informative articles, but this one has recipes, you astound me!

mmmpork
mmmpork
4 years 8 months ago

There’s a ramen place near my work that has a high quality fatty pork broth and substitute shirataki noodles for the ramen noodles. I love shiraki noodles with cream sauces as well like alfredo and a low-carb mac and cheese. You can also purchase glucomannan powder and use it as a thickener instead of arrowroot starch, cornstarch, or flour.

Marcy
Marcy
4 years 2 months ago

The Miracle Noodles made me feel like I consumed a beach ball. I didn’t feel sick… just very weird. I didn’t have a BM for two days and retained this very full feeling for much longer than I would have liked. Honestly, I think they’re just another crutch food that prolongs cravings for crap you don’t need anyway.

Kelsey
Kelsey
4 years 5 days ago

Just tried miracle noodles in our stir fry. Loved it. They would be terrible as an Italian dish but fantastic in curries and Asian food. We sauteed chicken, tons of veggies and then added coconut aminos, ginger, garlic, red pepper flakes and the noodles. Rinsed noodles for 15 seconds in cold water then boiled for one minute per package instructions. It was delicious and my kids and husband all loved it.

Charron
Charron
3 years 10 months ago

On the other hand, soluble fiber can lead to absolutely epic bouts of in-house gas production.

I love your sense of humour!

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[…] itself, regardless of the origin, lowers the blood sugar response to a meal, improves the glucose tolerance, and even increases the satiety of a meal when taken before or […]

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[…] I always try to turn to Mark Sisson for advice when in doubt, and I interpret his answer in this post as it is not paleo per definition, but it should be risk free to consume and may even have some […]

Chris
Chris
3 years 5 months ago
Great post! As far as the Miracle Noodle/shirataki noodles go, I eat them frequently and love them. Raised in an Italian household, pasta was always as close at had as my toys, so when I made the decision to cut carbs out it was a rather difficult one. I found the noodles through another site (and since have started ordering them from the miracle noodle site itself) and love them! They mix well with just about everything and I get some great energy from them. Depending on what I mix them with I can either have no gas at all… Read more »
Clifford Ross
2 years 11 months ago
Bare Naked Foods – Big news this year from food distributor informing the UK that their foods: “stripped bare naked of all the bad bits” “Surely other people must miss pasta when they’re dieting too?! Then I had my ‘eureka’ moment – why not create a low-carb alternative to pasta myself? That’s how Barenakedfoods was born! I turned my craving into a quest for creating a product which would fulfil the needs of people like me who were trying to stick to a healthy diet. Our noodles are derived from the konjac plant which is a type of yam. They… Read more »
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[…] what is not to like? As usual, when I look to these quazi-paleo foods I consult primal guru Mark Sisson and he is quite happy with them eaten occasionally – good enough for […]

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