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
Conventional wisdom has decreed that “detox” is a myth. They’re not even sure if toxins even exist, as far as I can tell. On the other side, you’ve got detox gurus prescribing cayenne-maple-lemon tea and glasses full of charcoal water as cures for essentially everything. Where’s the truth lie?
First, detoxification does exist. It’s an established concept, after all, with its very own spot in the dictionary. When we come into contact with toxins—compounds that pose a threat to our healthy homeostasis—we must remove or nullify them. That’s detoxification.
In 2002, Gary Taubes penned a New York Times piece that questioned the legitimacy of the presiding low-fat dogma. His article made a persuasive case for the safety—and metabolic urgency—of eating more animal fat and fewer carbs. It shifted the national conversation on healthy eating and paved the way for the rise of the ancestral health community. If the experts were that wrong about a healthy diet, what else were they getting wrong?
Last week, Chris Kresser wrote a great article discussing the emerging—and likely causative—link between poor gut health and childhood misbehavior. He explained potential mechanisms for the association, as well as solutions to counter it.
But as any parent knows, getting a picky child to adopt your arsenal of perfect gut-supporting foods and supplements isn’t always easy. Not every kid immersed in the righteous anger of the terrible twos will stop what he’s doing to drink sauerkraut juice, nibble on kimchi, take resistant starch, drink kefir and bone broth.. It’s certainly a major part of the problem and the solution, but are there any other dietary causes? What else can a parent try to stem the flood of tantrums?
Wine is one of humankind’s oldest and most favorite beverages not for the health benefits, or the antioxidants, or the resveratrol, but because it enhances life. Poets, authors, artists, philosophers, and laypeople across the ages will tell you that wine makes food taste better, promotes richer conversation, unfetters creative expression (a single glass can really dissolve writer’s block), relaxes the racing mind and emboldens the spirit.
Over the years, I’ve enjoyed wine with dinner and friends. Usually every night. Not only as a gluten-free replacement for the grain-heavy beer I used to drink to wind down at the end of a day, but as a hedge against the various causes of early mortality light-to-moderate wine consumption seems to protect against. Some of the most recent research suggests that moderate wine consumption may even help against the run-of-the-mill cognitive impairments associated with aging. The mechanisms behind the beneficial relationship of wine and health are not fully understood, but most studies attribute it to the high concentrations of polyphenolic compounds, like flavonoids and resveratrol. Even the alcohol itself has benefits in low doses, increasing nitric oxide release and improving endothelial function. The various health benefits associated with moderate wine consumption were just too well known and numerous to ignore.
For today’s edition of Dear Mark, I’m answering a pair of questions from readers. First comes from Gaspare, who heard me talking on Joe Rogan’s podcast in January and wonders whether bodyweight training and weight training can complement each other. It turns out they can. Then, I discuss glycemic index, glycemic load, how foods can have low glycemic loads but still be bad for weight gain, and how focusing on glycemic index and glycemic load might be misleading, if not an outright mistake.
The popular story of how low-carb diets work goes something like this:
Reducing your carbohydrate intake lowers your insulin levels. Since insulin keeps fat locked into adipose tissue, lowering insulin can increase the amount of fat released to be burned for energy.
For the portion of the overweight/obese population with insulin resistance and chronically-elevated insulin levels, this is a fairly accurate description of why low-carb diets work so well. When you’re an insulin-resistant hyper responder in whom even a baked potato can cause elevated, protracted spikes in insulin that hamper fat-burning for long periods of time, or a person living under the backdrop of perpetually-elevated insulin, dropping the most insulinogenic foods can be your way out of obesity.