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

Mark's Daily Apple

21 Jun

Weekend Link Love – Edition 55

“You don’t run against a bloody stop watch, do you hear? A runner runs against himself, against the best that’s in him. Not against a dead thing of wheels and pulleys. That’s the way to be great, running against yourself– against all the rotten mess in the world; against God, if you’re good enough…”
-William Persons

The above quote kicks off a glorious article on sprinting from BodyBuilding.com. Well worth the read.

Congratulations to the L.A. Lakers. You’re a great basketball player, Lamar Odom. But, what’s up with this?!!!

Squash blossoms are in season. Robin Shuster describes them as “…nature’s way of giving you ravioli without having to make the dough.” Whether stuffed with crab or drizzled with olive oil, learn about squash blossoms over at NPR.

Keep reading…

20 Jun

Primal Blueprint Success Story: Former Marathoner Beating Diabetes

Thanks to active forum member and fellow Primal Blueprinter, DiabetesCanKissMyButt. Let it be an inspiration to anyone who is living a similar story.

Follow DiabetesCanKissMyButt as she journals her Primal progress in the forum boards.

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I used to be a long distance runner and a vegetarian. I was the epitome of health, or so I thought. I even hired a nutritionist to help me with eating during marathon training. She had me eating mostly “good carbs” which was whole wheat everything with some vegetables and protein thrown in for good measure. My protein intake at the time was less than 50 grams a day. Fat, you ask? No way. My fat intake was negligible. That coupled with Gu, Gatorade, Cytomax, and carbo loading for energy and recovery was a sure way to go into sugar overload- which is exactly what I did. I had no clue about the dangers of low protein and fat for endurance events. I was following the advice given to me by my educated running peers, my nutritionist, and my doctor.

Keep reading…

19 Jun

Apple-Stuffed Roasted Chicken With Sweet Potato Chips

After all the animal fat talk this week, I figured a recipe was in order. But how could I make a dish that revolved around animal fat? Animal fats usually are just cooking aids, rather than stars of the show – it wasn’t like I could just plop a few ounces of rendered lard on a plate and serve that up – so I had to somehow emphasize them. To accomplish this, I used three different animal fats in the making of the dish. Bacon lard coated the oven-roasted chicken, the apples cooked in goose fat, and the sweet potato chips were fried in freshly-rendered beef tallow.

Keep reading…

18 Jun

How to Render Beef Tallow

As I wrote yesterday’s post, I realized that I’d never actually made my own beef tallow from scratch. I’ve collected plenty of bacon grease in my day, and I’ve made schmaltz and used beef drippings from roasts as cooking fats, but never beef tallow. In fact, I almost never hear about it, even in Primal circles. It’s either lard, duck fat, or ghee getting all the attention. Hey, those are all great, delicious fats, and they deserve their prestige, but I like sticking up for the little guy. I like an underdog. In this case, of course, the little guy comes courtesy of a big cloven-hoofed ungulate.

To render beef tallow, you need to get your hands on some raw beef fat.

Keep reading…

17 Jun

A Primal Primer: Animal Fats

Animal fats have recently been implicated as the cause of heart disease, obesity and, in a roundabout convoluted stretch of logic, global warming. If you let health officials tell it, they’re pure evil. Reviled, shunned, and lambasted by the general public (thanks to less-then-sterling endorsements by health officials), animal fats have really gotten a bad rap.

It wasn’t always this way.

Keep reading…

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