Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.

Mark's Daily Apple

12 May

Primal Flora: Your Questions Answered

A few weeks ago, I unveiled the new and improved Primal Flora. With four new strains reflecting the latest microbiome research, I’m really happy with the results we’ve had so far. But that’s easy for me to say — I’ve been living and breathing this product for the better part of a year, including months of research, consulting with experts, and personal experimentation, so I know Primal Flora. But not everyone does. And in the comment section of that earlier post, and in emails I’ve received from some of you, many questions arose. Today, I’m going to answer as many as I can.

Without further ado:

Great stuff! Thank you. Ordered my monthly supply! When is the best time to take probiotics? With food, without food? A.M., P.M.?

Keep reading…

11 May

Dear Mark: High HbA1c with Low Blood Sugar; Muscle Glycogen: Is It Local?; and Ketogenic Mosquito Repellant

For today’s edition of Dear Mark, we’ve got a three-parter. First, what could possibly explain an ardent and otherwise healthy low-carber with stellar postprandial (i.e. after a meal) blood sugar levels showing up with an HbA1c reading indicative of pre-diabetes? Who’s messing up — the test or Nancy herself? Next, that pastured chicken you’re about to eat may very well be local, but what about the glycogen in your quads? Is a muscle’s glycogen usable only by that muscle, or can it be shipped to nearby muscles as well? And finally, a reader reports suddenly becoming unattractive to mosquitoes upon adopting a low-carb diet and bouncing in and out of ketosis. Is he imagining things or is there a potential mechanism at play?

Let’s go:

Keep reading…

10 May

Weekend Link Love – Edition 347

Weekend Link LoveThe 2015 Primal Life Kit is available right now. It’s 55+ eBooks, 25+ discounts, and more paleo/Primal goodies, including my latest publication, The Primal Blueprint Definitive Guide to Sun Exposure and Vitamin D Health, all valued at more than $1,000 being offered for less than $40 through May 14th. Learn all the details here.

If you’re looking for a job and would rather avoid those awkward “donuts in the break room, jar of coconut oil on your desk” moments from the last one, Paleo f(x) is hiring.

Research of the Week

Indulging your creativity can fight stress (and help you get more work done).

According to a recent meta-analysis of controlled trials, exercise is really effective against depression.

Keep reading…

9 May

Cumin & Coriander Lamb Stir-Fry

Lamb Stirfry 3Stir-fries are a perfect weeknight meal. A stir-fry has meat, it has veggies, and everything is sautéed quickly in the same skillet (or wok). But when your stir-fry starts tasting the same, week after week, it’s easy to get bored. One simple way to change-up your standard stir-fry is to skip beef, pork and chicken and go for lamb instead.

It’s funny that lamb is rarely used in stir-fries because it’s really very good. Lamb tastes great with most Asian-inspired marinades and sauces, and it’s also really delicious if you want a whole new kind of stir-fry, one flavored by toasted cumin and coriander seeds, the warm heat of Sichuan peppercorns and fresh, cool herbs.

Keep reading…

8 May

From “Silly Fad” To Life-Changing Transformation

It’s Friday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here. I’ll continue to publish these each Friday as long as they keep coming in. Thank you for reading!

real_life_stories_stories-1-2So, I used to make croissants for a living.

I ran a small bakery, actually — but the croissants were really the stars of the show. They were cosmic; people would stand in line to buy them by the dozen. I loved them, too… especially toasted with extra butter and jam. They were, in fact, my primary fuel, along with coffee (of course!).

You would think that running around a hot kitchen all day, serving customers, and dealing with the general chaos that is food service, would burn enough calories to keep one in relatively good shape. Unfortunately, it became clear to me with the addition of twenty five extra pounds (on my 5’0″ frame), that was simply not the case. I was unhappy about the weight gain, but I chalked it up to an occupational hazard.

Keep reading…

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