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

Mark's Daily Apple

20 Jun

Dear Mark: Primal Sun Protection and Stigmasterol Stability

Sun ProtectionFor today’s edition of Dear Mark, I’m answering two questions. First up concerns the effect going Primal has on your skin’s resistance to sun damage. While there isn’t any specific research examining ancestral eating and sun damage, several lines of evidence suggest a protective effect. Second, what’s the deal with stigmasterol, AKA Wulzen anti-stiffness factor? The WAPF says butter and cheese and milk are the best place to get it, but that pasteurization destroys it. Is this really true? And how does fermentation affect stigmasterol?

Let’s go:

Keep reading…

19 Jun

Weekend Link Love – Edition 405

Weekend Link Love

Well, looks like we swept Paleo Magazine’s Best of 2015 contest. Thanks to everyone who cast their vote! We took home awards for the following:

Best Blog (Health): Mark’s Daily Apple

Best Blog (Fitness): Mark’s Daily Apple

Best New Packaged Product: PRIMAL KITCHEN™ Mayo

Health Hero of the Year: Mark Sisson

Best New Idea: Primal Kitchen Restaurants

Abel James teamed up with Quarterly to put a paleo/Primal-friendly Summer Survival pack together, complete with PRIMAL KITCHEN™ Dark Chocolate Almond bars. Check it out.

Keep reading…

18 Jun


PrimalCrepinette is a lovely and fancy-sounding word for ground meat wrapped in caul fat.

Essentially, it’s fresh sausage that you can make at home without the time-consuming struggle of stuffing ground meat into casings.

Caul fat is a lacey, fatty membrane that lines the stomach cavity of pigs (and cows and sheep, although you’ll mostly just see pork caul fat sold). The thin, edible netting looks delicate, but it’s quite sturdy and easy to work with. In this recipe, caul fat is used to wrap sausage patties, but it can also be used to wrap meatballs, meatloaf, and roasts. Caul fat holds meat together, gives it shape, and bastes the meat with fat as it cooks, keeping it moist. It’s sort of like wrapping something in very, very thin bacon that becomes invisible when cooked.

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17 Jun

How I Rediscovered My Health and Love of Real Food

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-1-2Growing up in Trinidad and Tobago, I had a relatively active childhood. I wasn’t a fat child, but I didn’t have much muscle tone either. I got up to 6’ 2” and my friends referred to me jokingly as T3 (i.e. thin, tall and terrible). I never took to the same sports as my classmates, but basketball during the week and body-boarding on weekends kept me occupied. My weekday diet consisted of three to four sandwiches, two to three times per day, with margarine and something else—the something else usually being some type of meat that came out of a tin or a pack. Sometimes I would get home-cooked lunch which would typically be pasta/rice with some sort of chicken. At 16 this changed, I cut back on physical activities so that I could dedicate more time to studying, and then cut back some more for the same reason when I was in college later on. The term “going for a sweat” evolved from meaning “going to play basketball” to “going to sit and play video games.” At first this seemed a heretical redefinition, but I slowly grew into it. Most of my spare time was now spent behind a computer, either working or playing video games. There wasn’t any change to my diet, I still ate lots of sandwiches.

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16 Jun

How Defining Moderation Can Help You Reach Your Health Goals

Moderation FinalWe’ve heard it a million times: “Eat a well-balanced diet with everything in moderation.” After all these decades of clear failure, it’s a hazy cliché still delivered by physicians, dietitians and nutritional “experts” with earnest assurance. The same goes for exercise and stress. Moderate amounts of stress are okay, moderate cardiovascular work is good, etc. We accept the concept of moderation so readily, I think, because it sounds so rational and simple. If we follow common sense, moderation suggests, we’ll be fine. But if it were that easy, most people would be healthy—and statistics on the rising rates of obesity and chronic illness tell us otherwise. So what’s the problem?

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