The popular story of how low-carb diets work goes something like this: Reducing your carbohydrate...
Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
First off, let’s settle one thing right away. Grilling is not the same as barbecuing. Barbecue means big cuts of meat cooked low and slow. Depending on the animal, it can be an all-day affair with hours of preparation and plenty of leisure. In other words, it’s an actual event. With the time and labor intensity, barbecuing (as Michael Pollan put it so well recently) is the stuff of primal ritual, the site of social cohesion in our evolutionary story. Grilling, on the other hand, offers the smoke and fire experience without the bigger doings. While not as idyllic a prospect, it’s convenient. It means throwing a steak on the grill after work and eating it 20 minutes later. That’s the beauty of grilling. It’s relatively quick, requires very little clean up, and let’s you kick back outdoors while cooking dinner.
In order to relax, however, it’s good to be confident that dinner won’t go up in flames. Luckily, what separates someone who burns dinner from a real grill master is simply practice, plus a few tips and techniques.
For today’s edition of Dear Mark, I’m answering five questions from readers. First up, why isn’t hiking giving one reader the shifts in body comp they expected? Two, is there actually a way to mask the flavor of liver? Then I discuss a few unconventional testosterone boosters, followed by a brief treatment of the cooked, then cooled, then reheated potato. And finally, are there any dietary activators of sirtuin proteins?
Hi, readers. I’m honored to announce the publication of the latest Primal Blueprint Publishing release, Kitchen Intuition, written by my daughter, Devyn. Much of this post is in the format of a guest Q&A where a worker bee caught up with Devyn to learn all about the book and the journey that led to the finished product. Devyn has been working on this project for several years now, originally as a component of her college coursework for a Master of Spiritual Psychology degree, and eventually expanding the concept into a full-length book.
It’s hard to marginalize this work by calling it just a book. I’ve observed my daughter over the past several years grow and mature in ways that leave me speechless as a parent, and the physical book that arrived recently in the mail (bringing the author and the author’s parents to tears on that occasion!) is a tangible representation of this beautiful journey.
Transitioning to the Primal Blueprint way of eating should be simple. There’s no need to invent the wheel at every meal. That said, it does likely mean shifting some of your routine in the kitchen. If you’re used to processed food, enjoy getting your hands a little messier. If you’re used to take-out, capitalize on the chance to use your creative skills. (Don’t worry, you’ve got an abundance of recipes and cookbooks right at your fingertips.) That said, all Primal cooks—beginners to old-timers—can make life easier with a few select tactics.
Five years ago, I wrote about all the odd animal bits one can find at ethnic markets. I procured and photographed the blood, the guts, the tendon, the tripe, the tails and heads and feet and all the other weird things you can and should eat—meaty bits you won’t find in the local Whole Foods.
Today, I’m going to talk about the weird plant bits available in ethnic markets—spices, greens, roots, noodles, and fermented things.
Standard Primal eating is quite simple. Meat, veggies, and perhaps some starch. That’s partly what makes it so effective and intuitive. As far as dietary lifestyles that call for making most of your food from scratch, the Primal Blueprint is one of the easier ones.
As a red-blooded American, most of the recipes I post on MDA and publish in my books are “Primalized” versions of American cuisine. It’s only natural. So you get Primal meatloaf, Primal casserole, Primal pancakes, and other familiar fare. I even published an entire cookbook devoted to it called Primal Cravings.
But that doesn’t mean I don’t like different flavors. I do.
You’re reading a blog about nutrition. You’re clicking links to scientific studies and abstracts. You’re in deep. You obviously care about the quality of the food you eat and the effect it has on your health.
But you also know that perfect is a myth. We can’t achieve it, and if we think we can and spend all our time obsessing over perfection, we usually subvert our own goals. Perfection becomes the enemy. But better is always within reach, and today I’m going to give you a few ways to improve your nutrient intake and make your food healthier and safer. Who’s in?
Primal eaters like eggs and eat many of them. What’s not to love? Highly bioavailable protein. Extremely nutrient dense. A good source of fat, including omega-3s if you pick the right type of egg. Versatile; good for breakfast, lunch, and dinner. It even comes in a tidy little package that travels well. And eggs are inexpensive, especially for the amount of nutrition and enjoyment you get. Yeah, eggs are good. Real good.
We don’t want to squander this precious gift from the feathered gods. So today, I’m giving you my top 22 tips, tricks, and guidelines to make the most of your eggs.
It’s time, yet again, for another edition of Dear Mark. As per usual, I’m doing a roundup of reader questions. First, I cover high intensity interval training, also known as HIIT. It’s the subject of an ongoing study that’s been getting a lot of play in the media, and, while we don’t have access to the as-yet-unpublished research, we do know a little something about HIIT from numerous other studies. Next, a reader asks about the effect of cooking on the omega-3 content and stability of salmon. I provide a bit of research and attempt to assuage his despondency about what he sees as a lack of reliable seafood. Finally, I give my take on the gluten-free baked goods phenomenon. Sure, it’s gluten-free, but does it belong in a Primal eating plan? Read on to see what I think.
Let’s get to it:
It’s Monday, which means it’s time for another round of Dear Mark questions and answers. This week I’m answering four reader inquiries. First, I discuss the suitability of tanning beds, and try to give the best answer I can muster given the lack of hard evidence either way. Next, I cover whether or not a guy should definitely eat breakfast. Dr. Jack Kruse’s leptin protocol, which prescribes eating a high protein breakfast upon waking, is getting pretty popular and having some incredible results, but is it necessary for everyone? Then I field a question about cooking with essential oils. They may not be the powerful healing agents promised by aromatherapy, but can they replace dry and fresh herbs and spices? Looks like it (maybe). And then I give a quick response about glycerol-bound stevia versus powdered stevia. All in all, a nice little selection of questions, I think.
Let’s dig in: