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

Mark's Daily Apple

19 Aug

10 Things You (Likely) Don’t Know About Your Immune System

Antique Head ImageOnce the weather cools off, discussions shift from a run down of the pollen count and other allergens to the importance of shoring up the immune system. But what are we really talking about when we discuss the immune system and can we really fine-tune it to ward off illness?

To enjoy these fun facts, perhaps it’s best to first head back to school and gain a better understanding of the immune system…

Open your textbooks kids, it’s time to learn:

On the most basic level, the immune system is a complex system of organs, tissues, cells, and cell products that neutralize potentially pathogenic organisms or substances.

Keep reading…

18 Aug

Dear Mark: What’s Wrong with Juicing?

Orange JuiceMark,

In your last “Dear Mark” post you said “…why drink your veggies and fruits in concentrated form when you can eat them? I’d just be careful of overdoing the juices.” What is wrong with juicing? I’ve always thought that making fresh juice is extremely healthy for you. Am I right to think that juicing is part of healthy lifestyle or have I been bamboozled by an unnamed, charismatic infomercial personality with bushy eyebrows?

Keep reading…

17 Aug

Weekend Link Love – Edition 11

Link LoveNeed to shore up your emergency preparedness plans? Blogger Cranky Fitness has a how-to-guide that will cover just about every disaster possible!

As if you needed more proof that BMI measures are inaccurate, Dr. Briffa profiles two studies released this week showing you exactly why you shouldn’t get hung up on the numbers.

HealthBolt profiles the benefits of flossing…especially for the guys.

Everyone might be talking about Michael Phelps’ Olympic records, but Junkfood Science gets the real scoop on his INSANE diet.

Keep reading…

16 Aug

Are New Prescription Drugs Safe?

Prescription DrugsIn the midst of the Primal Challenge and provocative issues like insect eating, we’ve gotten away lately from our more “salty” side, shall we say. Truth be told, we realized this week that we haven’t quite felt like ourselves. We couldn’t put our proverbial finger on it until the realization set in. It was time, we decided, for a good, healthy rant.

And rant-worthy material was readily available, we might add. Little surprise here: it targets Big Pharma. (Ah, we’ve missed you, Big P.) This time we’re raising Cain about new research into the seemingly shoddy review and approval process for pharmaceutical drugs. The research report, which was presented at the American Sociological Association’s 103rd annual meeting this week, cited “fatal flaws in the way new drugs are tested and marketed.”

Keep reading…

15 Aug

When it Comes to Fat, How Hot is Too Hot?

Oil and PanA dizzying array of glass bottles. Some more fitting for salads, others ideal for heavier meat dishes, perhaps one perfect for a dessert dish you have in mind. Imports. Domestics. Beautiful labels here and there. Organic – or not. Good culinary oils, to the most discerning tastes, can be almost as nuanced, as complex as the wines that accompany the dishes they grace.

But to preserve, even enhance, the flavors and fragrances of oils, it’s crucial to know how to use them. For some (the more delicate) even moderate heating will ruin the oil, darken and scorch it, incite a cloud of putrid smoke and even a flash of flames in your unsuspecting pan. (No one saw that, right?) Others are more robust, even outright brawny and can weather the higher heats.

Keep reading…

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