The popular story of how low-carb diets work goes something like this: Reducing your carbohydrate...
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...Tell Me More
For today’s edition of Dear Mark, I’m answering four questions from readers. First, why might a pound of ground beef induce less satiation than a pound of steak? Second, can you take maca root and cacao powder during a fast without breaking it? Third, what’s my take on nut butters? Good kitchen allies or too much of a good thing—or both? And finally, I give a few tips for someone who wants to train more regularly but can’t find the energy required after work.
For today’s edition of Dear Mark, I’m answering four reader questions. First, a recent NY Times article makes some scary claims about protein powder—and protein in general. Should you worry? Next, what does a study about probiotics and polyphenol absorption mean for probiotics in general? Third, what do I think about Whole Foods’ new farmed salmon, which purports to be way healthier and more sustainable than other farmed salmons? And finally, I discuss K-cup bone broth.
Standard Primal eating is quite simple. Meat, veggies, and perhaps some starch. That’s partly what makes it so effective and intuitive. As far as dietary lifestyles that call for making most of your food from scratch, the Primal Blueprint is one of the easier ones.
As a red-blooded American, most of the recipes I post on MDA and publish in my books are “Primalized” versions of American cuisine. It’s only natural. So you get Primal meatloaf, Primal casserole, Primal pancakes, and other familiar fare. I even published an entire cookbook devoted to it called Primal Cravings.
But that doesn’t mean I don’t like different flavors. I do.
Over the past several years, I’ve noticed a subtle shift in the way the media discusses dietary protein, with many experts promoting lower intakes. The push for lower intakes hasn’t only come from the mainstream crowing about red meat and colon cancer. Many voices from the alternative health communities are urging a reduction in protein. Even the ancestral health community counts among its ranks protein skeptics.
Today I’m addressing the standard arguments levied against high protein intakes. Hopefully, we can get to the bottom of the issue.
We really like to eat. We choose restaurants based on portion size. We work out just to increase our capacity for guilt-free gluttony. And even when we don’t actually like it, we still want it because the food industry employs experts in brain hedonic processing to engineer food products your brain literally cannot stop craving. As Louis CK put it, we don’t stop eating when we’re full, we stop eating when we hate ourselves.
I’m not immune. In college, they called me Arnold, after the pig from Green Acres, because I could (and did) out-eat anyone. Linebackers 1.5x my size were no match. I love food, but I’m not interested in cramming as much food as I can get away with. Not anymore.
For today’s Dear Mark, I’m answering a question about the optimal diet for longevity. An article sent in by a reader claims that a recent mouse study has identified the perfect diet for everyone, but especially for older people: a high-carb, low-protein one. They even manage to throw in some stuff maligning the paleo diet (they just can’t resist).
Find out below if the claim holds water. Let’s go: