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

Mark's Daily Apple

11 May

Welcome to the All-New Mark’s Daily Apple!

Welcome, everyone, to the redesign of Mark’s Daily Apple!

If you watched the video you know the basics already, but here is a more thorough introduction to the new site.

We really did outgrow our old site. Loyal MDA readers wanted more ways to connect with me and the community so I’ve tried to incorporate some elements into the site that help facilitate this.

There are so many things that have been updated! I’ll try to be brief and just touch on some of the more important changes.

[UPDATE: Existing newsletter subscribers will be sent the confirmation email over the course of the entire week. If you are an existing newsletter subscriber and don’t want to wait to for the Free Introduction to The Primal Blueprint and want to ensure you get this week’s newsletter go ahead and enter your email address Weekly Newsletter Subscribe box in the sidebar and you’ll get the confirmation link immediately. Thanks, everyone!]

Keep reading…

10 May

Weekend Link Love – Edition 49

Hospitals are supposed to make people healthier, and yet the food they serve… This Hospital Food blog shows mostly horrifying (but occasionally beautiful) hospital food from around the world.

Grocery store trickery is nothing new, but read this great Wall Street Journal article to find out what’s pumped into your chicken to weigh it down.

Watch the preview for Food Inc., an upcoming documentary on big agra’s twisted control over the food industry. I can’t wait for this one to come out!

Here’s an unusual one from FitSugar: relax your neck through strategic tongue placement.

Keep reading…

9 May

Fiddlehead Ferns With Bacon, Browned Garlic and Onion, and White Wine Reduction

As promised yesterday, I’ve prepared an incredibly simple yet delicious Primal Fiddlehead Fern recipe. I originally planned on making a big dish, with lots of ingredients, but I realized that doing so could weaken the presence of the fern. Since these things are relatively rare, I wanted to make sure they were the stars of the show and didn’t get lost in the melee.

Keep reading…

8 May

On the Trail of the Elusive Fiddlehead Fern

The fleeting fiddlehead fern season is upon us, readers. All across the country, gourmands are eagerly descending upon farmer’s markets, food co-ops, and premium grocers in search of the slightly fuzzy, furled fern tips that taste a bit like asparagus. Cooked properly, the fiddlehead fern is bright green and tender, with a nice crisp bite.

Their name comes from the fact that the tightly coiled ferns resemble the curled end of a fiddle or a violin. Like their namesake, good fiddlehead ferns are expensive, stemming from the high production costs. Fiddlehead ferns are wild-harvested, mostly in the northeastern United States; they’re foraged for, rather than cultivated, and the expansive selection of similar-looking (yet inedible) wild ferns make proper foraging a difficult task requiring expertise. What you want is the ostrich fern tips, but what the inexperienced fern forager might come across is the nearly identical Bracken Fern, which is carcinogenic. So, seeing as how I neither live in the northeast nor do I have access to an “Edible Fern Field Guide,” I figured I’d just buy the ferns at a store. Grok would have disapproved, but whatever.

Keep reading…

7 May

Enjoying the Journey Every Step of the Way

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!

After a healthy high school sports career (swimming, water polo, and cross-training), I went off to college and found that, like many people, I had a much harder time exercising without a tight practice schedule and all the camaraderie that goes with being part of a team. I made occasional forays to the gym and played some pickup ball now and then, but by 21 or 22, I was caught in the perfect storm of a backwards sleep schedule, way too many available calories, and a general lack of discipline (I was a largely self-supervising researcher at the time, and it turned out I was not a very strict boss!).

The “before” photo was taken during a family trip to Big Sur in 2003, and it definitely embarrassed me into action (that, and being invited for a run by the cute girl in my creative writing class). Having found the motivation I was looking for, I started running, first 1-2 miles, then 3-4, then 5, 6, 7, and immediately took off weight. I also began to get much more serious about vegetables, and took advantage of the local fish market to get hefty servings of Omega-3s. However, I was still stuck in some of the classic fallacies of modern diet and exercise: thinking that more distance meant better health, and that caloric balance was a simple, zero-sum game – i.e., eat all the pasta you want as long as you run it off. This continued for a few years. Keep reading…

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