Top 7 Emerging Paleo Trends

Things are changing. You can throw a stone in any direction and hit either a CrossFit gym, a Whole Foods, or (on Sundays) a farmer’s market. People have actually heard of paleo and most places have a decent salad on the menu. Going Primal isn’t so strange or alienating anymore. Now that the status quo is catching up to us, it’s time to look to the horizon. What are the emerging trends in Primal/paleo thinking that will break out and propel us forward? Where are we taking this train next? And is the world changing in ways conducive to our Primal lifestyle?

Let’s see the top 7 emerging trends.

The embracing of forbidden foods.

Google Trends are strong indications of the current zeitgeist. Twitter mentions, page views, and book sales are, too. But when an investment firm is betting the farm on something, it’s worth paying attention. Switzerland’s Credit Suisse just published a report entitled “Fat: The New Health Paradigm.” Using hundreds of doctors, researchers, and advisers, the firm analyzed the scientific literature and made a few conclusions:

  • Red meat, dairy, fish, and egg sales are headed upward. High-carb (especially high-sugar) and low-fat food sales are on a downward trend, while vegetable oils and poultry sales are flat.
  • Saturated fat and monounsaturated fat aren’t responsible for the obesity epidemic. Skyrocketing intakes of carbs and vegetable oils are more likely culprits.

As to why this excites me, it’s not just because it lines up with my reading of the literature; it’s because it highlights the untrustworthiness of the majority of nutrition experts in government and academia. Those guys have a vested interest in maintaining the status quo because they’re the ones who created it. They have egos to suckle, tenure to protect, industry ties to maintain, previously-established positions to buttress against incoming evidence. Meanwhile, an investment firm isn’t out to save lives or improve humanity, nor are they toeing the party line. They want to make money, and if they’ve determined that red meat, eggs, butter, and other full-fat, Primal foods are the future, that’s a powerful endorsement and spells continued growth.


Not long ago, the idea of seriously eating insects never crossed a person’s mind. Oh, sure, they might try the chapulines at a Oaxacan restaurant or marvel at the bug markets of Bangkok, but for the most part bugs were edible props on gross-out game shows and symbols of exotic excess in movies. Who doesn’t remember (cringing at) the dinner scene in Temple of Doom?

Oh, how things are changing.

  • About a third of Americans say they’re interested in eating more insects, and that appears to be increasing quarter over quarter.
  • Several cricket-based protein bars are available, and they’re delicious. I’ve even invested in one company—Exo—making the very best cricket protein bars.
  • The consumer response has overwhelmed supply. Bug farms can’t produce cricket flour fast enough, and new operations are revolutionizing the way we farm insects for human consumption.
  • Just recently, the EU released a report recommending a variety of insects, including houseflies, crickets, and silkworms, for use as human food and livestock feed.
  • Companies are even exploring insects as a source of nutrient-dense cooking oil. Research indicates high levels of antioxidant compounds present in many bug oils, making them suitable for high heat applications.

The environmental and nutritional advantages of insect consumption cannot be denied. According to a 2013 FAO report, the use of edible bugs has the potential to balance the worldwide food (and animal feed) supply and provide animal (or arthropod) protein at a lower price-point and ecological footprint to those who desperately need it. I expect to see that potential realized.

Increased availability of paleo food options.

From the Paleo hot bar at Whole Foods, the grass-fed burger at Carl’s Jr., the anti-GMO pledge of Chipotle and subsequent (and most important) switch to rice bran oil from soybean oil, to the widespread excision of synthetic ingredients and human antibiotics from a number of leading food producers, Primal or Primal-friendly food is increasingly available in everyday life.  Those are specific examples, some would suggest isolated ones. But it seems like every other place advertises “grass-fed” this or “local” that or has slipped a paleo or low-carb addendum to their menu. Search your feelings—you know it to be true.

Consumer rejection of unhealthy food.

Former titans like McDonald’s and Dunkin’ Donuts are closing locations and trying “all-day” breakfast gimmicks to hold onto a fragmenting customer base. Soda sales are way down, with companies only staying afloat because they also happen to sell bottled water.

The loss of jobs that ultimately results from the closure of major sources of employment is unfortunate. But overall? It’s a good sign that people are rejecting the kind of food that got us in the predicament we’re collectively in. And let’s be real: if McDonald’s wants to stay relevant in a world that rejects what they offer, they’ll change their offerings. They’ll switch to grass-fed beef in the burgers and go back to beef tallow in the fryers.

They’d better, anyway. Because the consumer rejection of unhealthy food is only going to increase.

The microbiome.

Used to be that “gut health” was all about digestion (and only digestion), probiotics were only about countering antibiotic-related diarrhea, and prebiotics were—wait, what the heck were those?

Now we know the members of our gut biomes do way more than help us digest our food. They produce sex hormones and neurotransmitters. They synthesize short chain fatty acids that fuel our colonic cells and stave off cancer. They turn anti-nutrients into nutrients and convert vitamins with low bioavailability into vitamins with high bioavailability. They appear to affect our mood, our emotions, and maybe even our behavior. Heck, the microbiome isn’t just living in the gut; it’s on the skin, in the mouth, in our armpits, and even in the bacterial auras that surround us. Much of this research is young and limited to animal studies, but the implications are clear and we’re already seeing great health benefits with probiotic usage. You’ve also got soapless hygiene products that keep you clean (and give be by spraying bacteria all over your body.

But there’s a whole lot we know we don’t know, and it’s only a matter of time until we suss it out. Within a decade or so, I fully expect therapeutic modulation of the microbiome to be available for conditions like depression, schizophrenia, anxiety, autism, food allergies, and autoimmune disease. Just you wait.

Standing desks at schools.

Sitting is bad for us. We know that now. And many companies have responded to the unequivocal evidence against prolonged sitting by offering standing or even walking/cycling workstations to their employees. When they do and the employees indulge, productivity goes up and physical inactivity drops.

Now, another neglected, arguably more important population is getting the same treatment: our kids. Yeah, kids. Those organisms who famously can’t sit still for longer than twenty minutes yet we expect to remain seated for six hours a day. A Marin County elementary school has just outfitted its classrooms with standing desks, and the initial response from teachers, parents, and kids is overwhelmingly positive. And just last month, an Alexandria, Virginia middle school did the same.

This is just the start and I have to assume it will spread across the country, especially with the likes of Kelly Starrett’s StandupKids leading the charge. Although there are fits and starts with the adoption of any large change, folks generally go with what works. If standing desks help kids learn, improves their metabolic health, expends their excess energy, and prevents the acquisition of terrible headaches in both parents and teachers who have to deal with them, who’s going to protest?

The rise of low-carb endurance training.

For years, we’ve been told that to excel, compete, or even finish races in endurance athletics, we need to carb-load. Cue the buckets of pasta, flagons of oatmeal, ziploc baggies full of glucose goo, and gallons of ice cream. That’s how I fueled my years in endurance athletics and, truth be told, it’s how most athletes still do it. Here’s the surprise: you can be an effective endurance athlete while being fat-adapted.

A landmark study came out showing how endurance athletes on very low carb ketogenic diets can burn upwards of 1.8 grams of fat per minute as they run, smashing previously-assumed limits of 1 gram per minute. Incredibly, these dudes weren’t going all out, hitting the wall, or even approaching it. Where their ability-matched counterparts on a standard diet were burning about half glycogen, half fat, the fat-adapted athletes coasted for hours while burning 90% fat. That means they can burn their own body fat for fuel for longer at greater intensities, sparing the rare and precious glycogen for use at the end of the race when all the sugar-burners are bonking.

More and more athletes are discovering the power of fat adaptation. They’re going longer and faster while running on their own body fat. They aren’t bonking like they used to.

Next year, I’ll be doing my part to push this movement even further with the release of Primal Endurance. I can’t wait for you guys to read it.

What other big paleo or Primal trends do you see on the horizon? Let me know down below!

Prefer listening to reading? Get an audio recording of this blog post, and subscribe to the Primal Blueprint Podcast on iTunes for instant access to all past, present and future episodes here.

About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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80 thoughts on “Top 7 Emerging Paleo Trends”

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  1. Awesome round up Mark, great to have the trends pulled together.

    Another trend could be the growing public awareness of hidden sugars in conventional “healthy” food. Damon Gameau and That Sugar Film has shown the masses in an engaging way how easy it is to eat 40 tsp of sugar a day and just what happens to your body and your moods.

  2. Can’t wait for the new book.
    I did sprint tri’s for a couple of years. Enjoyed it. Then life got in the way (and I got fat again before I found primal). I’d like to get back into it a bit.

  3. I’d say McDonald’s can’t change. There existence is based entirely on cheap calories and overly salted and sugared processed food full of artificial flavor and scents to keep you coming back for more. If any of those things change, their entire business model unravels.

    Grass fed beef. Too expensive. Charge more for those burgers to account for the more expensive ingredients, and McDonald’s eaters will search elsewhere for their cheap calories of crap.

    The people who already care about what they eat are already eating somewhere else. They with pay $5-$8 for a burger without blinking. They will never go to McDonald’s no matter what they server. The brand is an embarrassment and no one who cares wants to be seen eating there.

    The McDonald’s loyal want crap. They really do. Real food taste bland to them and they put cost above all concerns. So they will leave if McDonald’s improves their food as they will both reject the higher prices and the “funny” taste of real food.

    So McDonald’s is doomed in the long run. Changing will not attract people who currently reject them, and it will drive away their loyal customers.

    Every upscale offering that McDonald’s has offered has flopped. The people who would appreciate will never go there, and the loyal don’t want it.


    1. Isn’t grass-fed is so expensive though because of the system set up? It is setup because it was the quickest and easiest way for the food industry to feed people substances that resemble real food. If the companies with the power want a change, I bet it could happen.
      That is a good point: it will be more likely that they’ll lose their current customers, rather than gain customers that have already lost their trust. It would take a lot to gain that back. Possibly not possible.

    2. Wow… $5-$8 for a grassfed burger?!? You guys really are spoiled. In Australia you’re looking at $15-20…

      1. I’m not sure in what region Clay lives, but in the Pacific Northwest region I wouldn’t expect to pay less than $15 for a burger made with grass-fed beef – assuming I could find one, and assuming I’d pay that for a burger, which I wouldn’t (cheaper & easier to cook it myself!)

        Many of McD’s burgers are close to or over $5 these days.

        1. I’m in the Bay area, and you can find good grass-fed burgers here and there for $10 or so with a little research. To me, though, it’s interesting how different cities, states and even countries perceive the cost of food. Most people I know (my parents, especially) expect food to be inexpensive and prefer to spend more money on other things. I think there’s a mindset shift that needs to take place, and I think the primal/paleo movement is helping people understand that quality over cost can be important in the long run.

        2. I’m in Portland, Oregon area. Dick’s Kitchen in the Hawthorne District has FABULOUS grass-fed meat burgers for around $9. They put one on a wonderful salad with housemade dressings. Okay, I know this is shameless plugging. But it’s also shameless bragging! Our family members get to pick where/what’s for dinner on their birthdays; Yup, I picked Dick’s Kitchen. I’m happy to cook grass-fed, but I wanted a vacation from the kitchen, and couldn’t think of a better place to go. Yes, that’s right, in Portland, OR, a food capital of the world!

        3. I totally agree here- when the price of bananas rose a couple of years back due to a bad growing season in Australia I was ridiculed at work for “having way too much money” since I was eating a banana… However the guy sprouting this crap was shocked when I told him in actual fact my banana had equated to about $1.70 or so and that the chocolate bar he was chowing down was actually more expensive (around $2 at the time)! It’s all about mindset! And if you actually look around, quality foods can be less expensive than people think

      2. Can’t remember the last time I saw a burger for $5. Decent burgers around here are usually $10 to $15.

      3. You guys should come on down to venezuela. A good grass fed burger will set you back about 65 cents with yuca, fried in Palm oil. It’s not intentionally heathy, It’s just the only option.

    3. The thing is however that McDonald’s always got kids hooked early with the Ronald McDonald character, birthday parties, happy meals, etc. And those are the people who end up eating cheap crap for the rest of their lives. Now it remains to be seen how discerning mothers are going to become and if that will be enough to drive any changes. If mothers leave, there go the future customers.

    4. Their existence is based solely on SUBSIDIZED foods, and as long as the subsidies continue to flow, Mickey D’s will continue to base the menu around those foods.

      We desperately need the subsidies to change–that’s the only way we’ll see meaningful change at places like Mickey D’s.

    5. McDonald’s is very different in different countries. In the US, it’s all about cheap, and they may struggle to reconcile that with higher quality. But in the UK they made a big switch about a decade ago and it hasn’t hurt their business – all their burgers are 100% beef with no fillers, all their milk is organic, there are no artificial ingredients or HFCS, they use glucose syrup in preference to fructose, and Happy Meals have a choice between fries or carrot sticks.

      It doesn’t come anywhere close to Paleo, but it shows that they will adapt to changing expectations of consumers. To be honest I would say the bigger issue is that a lot of Americans are willing to pay for crap.

      1. That is very interesting. While no one should be responsible for someone else’s food choices, perhaps it would be useful if a number of paleo followers were to write McDonald’s to the effect of, “If you add some more healthy food choices to your menus in this country, I’ll eat at your restaurant.”

    6. My understanding is the whole reason factory farming of beef started was so that McDonald’s could achieve a uniform taste in their burgers. People are really sold on the particular “taste” of a McD burger, and I agree, they are not going to be too welcoming if the meat suddenly tasted a little “gamey” as it can with grass fed beef.

      But, truly, I wonder how expensive grass fed really is at this point. I’m paying slight less for mine than they sell conventional for at most of our local grocers.

      1. Are you buying in bulk and freezing? I’m still paying $5.99 + /lb for GF beef while CAFO is $3/lb 🙁

    7. McDonalds will never be on the horizon of healthy food. And consider that a good thing:
      We need the bad to see the good as we need night to appreciate the day.

    8. You are correct, mostly, but you either don’t know, or forget to mention, that MacDonalds the corporation has a WIDE range of businesses and brands and investments. At one point they had a 20% share of Pret-a-Manger.

      Their most famous brand mightsuffer a bit, but I suspect that will be felt more in the US. Here in the UK (and the rest of Europe) McDs usually have a separate café section that does a roaring business (their coffee is actually pretty damned good! – basic coffee, I don’t drink lattes etc so can’t comment) and the interiors are made up pretty nicely, and they pick the very best real estate.

      Basically, McDs is still pretty “cool”.

      Also, as passionate as we may be here on this (and similar) sites, the simple fact is that we are vastly vastly outnumbered by those who have been brought up on the “industrial” diet.

      These are the kinds of people who don’t know much, if anything, about “real” foods, and if they know anything they just parrot the government advice without thinking much.

      As you point out, these people won’t want much changing, and there’s enough of them to keep McD going.

      It’s a bit like how *everypne* knows free-range chicken is best, yet there are many families that will buy the absolute cheapest chicken there is, eat half of it, and throw away the bits near the bones, and the bones too.

      And go to KFC.

  4. Lots of uplifting stuff in here! My personal favorites are the embrace of “forbidden” foods, the rejection of unhealthy foods, the spreading availability of paleo-primal options when eating out, and expanding attention to the microbiome…and how it affects everything in our body-mind.

    So cool, after eating paleo-primal for so many years, to see more and more people discovering how a primal lifestyle supports health, wellness and vitality. Excited to see how these trends continue to unfold!

  5. excellent summary of what is going on and coming up. You are on point on all 7. Super excited about the fat adaptation and the microbiome. reading a book by David Perlmutter “Brain Maker” and he has great info on the microbiome.

  6. Great synopsis and I can vouch for #7. I am training for a 17.8 mile grueling mostly uphill trail race and do weekly 2 and a half hour runs (at a pace I can maintain while breathing through my nose) on just some coffee with a tbsp of MCT oil in it. I am typically barely aware of feeling hungry and do not bonk.

  7. Hello, everyone. Apologies that the site has been slow to load today, making commenting next to impossible. We’re working on a fix for the loading issues. Stay tuned!

  8. I can’t say that eating bugs was a big selling point for my fiancee who I am trying to get to go primal.

    Carl’s Jr. grass fed burger in a lettuce wrap instead of a bun isn’t worth the 100 mile trip to the nearest Carl’s Jr., but will be worth a stop if I am going to Houston or San Antonio.

  9. One thing that really irritates me is that Whole Foods does have a good Paleo section, but I am hard pressed to find something not cooked with Canola oil. I don’t know why they haven’t gotten the memo to get off that Canola bandwagon and use natural healthy choices like coconut, avocado, and olive oils. I will say that I am not ready to eat crickets… Sorry…

    1. You’re right on about canola oil. Everything on the food bar features canola oil…in every city I visit.

        1. I always assume it is a cost issue when I see an otherwise healthy food using canola or soybean. A good fat has to cost a lot more than they do.

    2. At my work cafeteria, there was a “pasta” station with fresh vegetables, sausage, marinara sauce… There was a little oil in the pan, nothing crazy I thought. But I had to cringe when the cook then squirted more “mystery oil” (out of one of those squeezable plastic bottles, no less) on TOP of the vegetables.. Can’t win ’em all or expect everyone to be on the bandwagon… But I really need to request they at least use pure olive oil (doesn’t have to be extra virgin) instead of whatever off-tasting seed oil that was in that bottle (probably soybean).

    3. Their decision to stick with Canola is cost based. They have pretty much hit the max price per pound in the Hot Bar, that people are willing to pay. To switch to a better fat would cause the price to go up at least $1/lb. The company is currently in a major cost slashing mode to get the share prices up, and can’t afford to lose customers by raising prices. *disclosure: I worked for them for 18 months in the South region.

    4. Dutch,

      I couldn’t agree with you more! On the rare occasions when we’re not making our own mayo/salad dressing and I head off to the organic section of WF or any grocery store, I’ve never been able to see these products without the blasted canola oil. I’ve also noticed (and this is my favorite) the product includes “either soybean or canola oil.” Yeah, ok, thanks for that!


  10. I’ve been skeptical of the “standing still is better than sitting” research conclusions. There was a recent study that seems to back up my intuition:


    “So are standing desks a solution? Not necessarily, the authors of this new study insist.

    ‘The results of this study suggest that policy makers should be cautious about recommending sitting reductions without also recommending increases in physical activity,’ they write.”

    Of course no single study proves anything, but I wouldn’t be surprised to see more evidence toward “long sedentary periods are bad” instead of just “sitting is bad.”

    1. Just to give you some hope, as I stand to work I move a lot more, run errands more often when I could wait until it stacks up a bit more. Just thinking of getting out of my chair is enough to get my mind thinking “oh, I’ll do that later” instead of just walking it over now and then walking the other paperwork later when it’s done too.

      I find my self dancing to the music or swaying, doing small squats, balancing on one leg, and push-ups off the desk, that doesn’t happen when I sit. So the activity level is a lot higher, for me at least, if I “stand” to work.

    2. As someone who spent nearly thirty years standing in a grocery store checkstand, I can tell you it’s getting in a variety of movement that’s important. Too much sitting is definitely bad, but so is too much standing. Standing in one place all day is agony -my feet, ankles and back paid the price … (and we had decent rubber mats …). To me it would be ideal to have a desk that moves up and down, and a work environment where you could take little walking breaks, but that’s not practical for some places. Changing positions is the key!

      1. Right on. As our ergonomic rep at work says, “The best position is the next position.”

    3. I would love to see standing desks in my kids’ classrooms. If they need to sit, they can then plop on the floor before standing again, thus helping to provide a much wider range of movement and giving the opportunity to just move! Instead all their movement is pent up until recess (which thankfully my 5th grader still has, the 7th grader doesn’t). No wonder they come home exhausted! They’re sitting too much and their bodies aren’t as active as they could be throughout the day. We counterbalance that with swimming, Taekwondo and dance after school, but still, giving them more opportunities to even just shift their weight during the day would be fantastic!

  11. I’m good with butter and red meat and eggs. A trend where i live is to have chickens and get really good eggs. Chickens who eat insects and maggots produce amazing eggs. But the Torah says not to eat pigs and scavengers, bugs, etc. There’s got to be wisdom in that. Someone should look into that. The trend online with Paleo recipes is a lot of pork, ham, bacon.

    1. When the ancient faith doctrines were established, men fought hand to hand battles with iron weapons. Wild pigs, being omnivores, were among the first creatures to feed upon the aftermath. Pigs and bear tend to taste like what they have been feeding on. In that respect, it is logical why and how this wisdom came about. Fortunately, this is not an issue with commercially raised pork. Wild pork finished on acorns is a delicacy. It has been a primal delicacy throughout human history before the ancient faith doctrine forbid consumption. Perhaps the hierarchy kept it for themselves and preached the virtues of unleavened grains to the faithful masses.

      1. I got some peach-fed pork. Can I just way WOW? It was fabulous. A peach orchardist had a bunch of non-saleable peaches and was friends with a hog farmer (free ranging). The former delivered the peaches, the hogs loved them. The roast I had was the best pork roast I think I’ve ever tasted.

  12. But the crickets are so tasty! I’d stockpile the Exo bars if I were farther north and could anticipate being snowed in for extended periods. Epic bars are good too.

    Niskers seems to be doing ok and they are definitely not bottom end of the market. The last burger (bunless) was a double with add-ons like avocado and a fried egg came to $19 and I ate for 5 days from it. They also have sweet potato fries which I am seeing at more places including sit-down-dinner type restaurants, probably still not exactly good for you, but steps in the right direction.

    1. I’m going to check this out. Here in Oregon, we’re building our earthquake supplies and this could be a really good addition.

  13. Speaking of endurance, let me ask a question: Ketone bodies are strong acids. Hemoglobin loses oxygen carrying capacity as blood pH drops. This, apparently, is how ketoacidosis kills. So what about when in a state of “nutritional ketosis”, say somewhere between 1 and 7 mmol/L? Does nutritional ketosis materially affect blood pH or is the body able to handle this level of ketone bodies without any change in blood pH? If there is even a slight lowering of pH, would this cause the exercisor to huff and puff more/soon?

    1. Nutritional ketosis does affect ph levels, but I’m wondering if you are confusing keto acidosis with being keto adapted? Vastly different and even medical people commonly confuse the two. ‘Keto Clarity’ by Jimmy Moore is a great resource or his free podcast ‘Livin La Vida Low Carb’

      1. No, I’m not confusing nutritional ketosis with ketoacidosis. In ketoacidosis you’re talking about at least 15 mmol/L betahydroxybutyrate, more likely 25 mmol/L, AND high blood glucose levels. I used the term nutritional ketosis (1 to 7 mmol/L) to make that distinction. What I’m looking for is if anyone has come across any studies of what blood pH looks like for a keto adapted person with, for example, 3 mmol/L of BOHB floating around in his blood and normal blood glucose? Then IF that does make a measureable difference to blood pH, is that difference sufficient to reduce hemoglobin’s oxygen carrying capacity by any measureable amount? Enough to make one breath hard at relatively mild levels of exercise?

        Since standard medical text books are notoriously ignorant about the physiology of keto-adapted persons, I suspect this kind of information will be buried in a few studies somewhere, unnoticed, un publicized. I haven’t read Volek and Phinney’s 2nd book, the one on Low Carb performance, which might have something to say about this. If Jimmy’s Keto Clarity sheds some light on this, I’d sure like to know.

  14. I’d love to see more attention to sleep, chronobiology, and light/dark exposure. I started paying attention to the issue last year after some n=1 experimentation on my own, and only recently have started seeing various news articles on the subject. It’s slowly hitting the mainstream.

  15. Yay, these changes are fantastic! Now someone besides me please talk to my husband.

  16. Just ordered my very first supply of cricket flour off amazon – if someone told me a year ago that I’d even consider it I would have thought they were mad! Paleo/Primal has definitely changed my life, I would never think of going back to where I came from and I am convinced that only very few people permanently fall off the primal wagon once they have acquired all the knowledge that is around. Of course everyone lapses every now and then, we are all just humans after all. But I am pretty sure that this rise in knowledge about the primal lifestyle accounts for all the above things in Mark’s list. McDonalds will get smaller and smaller but never completely vanish in my opinion; there are still too many people around who either don’t care, genuinely like eating rubbish or – sadly – are too poor to be able to afford good quality food. But it’s a start and the trend will hopefully continued this way! 🙂

  17. For more info on keto diet, I recommend Maria Emmerich’s website. Also there – personal testimonies, recipes, lots of tech stuff about keto way of life, and books available. I think she complements my Daily Apple perfectly. Not that I eat apples any more…

    1. Wow, thank you for that recommendation. MDA is such inspiration for me, and I love this community and the info, but I am keto adapted. You phrased this just right, what a great complement to MDA, and I loved your comment about not eating apples. Me either. 😉

    2. I miss apples. So, all that “wisdom,” – “An apple a day…”? Gone. No more apple pies, no apple crisp…
      Now I need to grab a few pieces of 85% dark chocolate. Oh, the sacrifices!


  18. Awesome work, Mark! You are definitely one of the best suited authority person to talk about the Low Carb Ketogenic Lifestyle for Endurance Athlete! Can’t wait for your release of Primal Endurance! ????????

  19. I think people are experimenting along the paleo continuum from the low carb to the higher carb end. I am trying extremes with intermittent fasting to trying and recreate that food uncertainty our ancestors surely experience. One day gorging on berries the next nothing but tubers and grass shoot the next the marrow of a nice kill or a carcass found on the way….
    A higher carb plant based paleo is also trending.. 🙂

  20. I’m curious if anyone has tried that AO mist mentioned in this article?

  21. I like the idea of McD’s offering better food. I shall NOT eat there but my boss, who is a wonderful person with a set of twins who are very active with after school sports, feels she only has time to run thru the drive thru to get some protein into her kids before their next match.n UGH….. She said her daughter had to run 31 laps in gym class and then it was off to swimming where they had to do “land work” which was more laps plus all the swimming. She was so beat that she couldn’t even feel her legs. Makes me shudder just thinking of it now. The breakfast is a pancake (no protein) and then drive thru food for dinner on the way to wherever …… I just hope the lunch is real food. So, sure, make fast food better, it’s a baby step but it’s a step?
    Personally I would like to see “grass fed” meats get more mainstream so that the price isn’t so high, that and local veggies, they are usually 2 to 3 times the cost of a grocery store, my grocery says they buy from local farmers, that would be nice.

    1. Sad, such terrible quality food and then topping it off with what could be over training for young bodies. My daughter is 33 now, lol, and never participated in school sports, but in the horse (and dog) training worlds, you try to never over-work or over-stress young joints, muscles, etc.

    2. wow. this mom needs to look at Mark’s Daily Apple. Her regimen is not good for her children.

    3. My WalMart has grass fed beef. It isn’t expensive and it’s got that wild fat flavor.

  22. The Primal way of life, whether that be how we eat, exercise, or just plain “exist”, I could not agree more is creeping into our daily lives. The world is waking up, albeit slowly and that is probably the best way. Rapid changes spell fashion or fad. Slow change becomes the norm

    One day we’ll all look back at how ill advised we all were before this peaceful slow burn revolution. And you know what?…..we won’t call our food Paleo, we’ll just call it food, because all the other crap will be gone, or in a museum…..or a “task” on one of those reality game shows….

  23. I bet we start to see a decline in CAFOs (or at least an overhaul in the way they’re operated). People are becoming much more cognizant of the sourcing of their food, and are starting to become aware of the stress that these operations place on the environment, as well as the health consequences associated with CAFO-raised livestock.

    1. But a progression of the insect consumption trend will likely lead to a growth of insect farming. And so we will now have to be wary of CIFOs.

  24. Excellent post. I’m especially happy to see that Credit Suisse’s investment bank is following these trends and ‘on board’ with the new research findings! That just proves that the Paleo movement is really starting to sink in.

    Thank you for sharing.

  25. Hey Mark,

    For the past 3 years I have been paleo. And for the most part, I do feel this diet is good for the body. However, besides my qualms over recent years on the cruelty of killing living beings… After watching Cowspiracy on Netflix, it almost has become a downright impossibility for me to continue.

    I am energized by the Entomophagy discussion and am keen to learn more.

    Not sure if you have watched Cowspiracy, but I would be really keen on learning your thoughts.

    1. I have not seen Cowspiracy. I suspect, however, it addresses ‘factory farming’, not what we all refer to ‘grass-fed.’

      1. It actually discusses both and in fact that the farming of grass fed is worse because the animals have to be kept alive longer which is a bigger drain on our resources: water, food to feed the animals, creating more dead zones from animal waste, etc.

        1. Sustainable farming usually cycles through the land use keeping soil healthy. Example: cows graze on the grass and or cud, their waste fertilizes soil, chickens then come though and eat the bugs and such producing delicious free range eggs and meat, then perhaps the goats come through and eat the bushes and foliage that the cows don’t eat. Beautiful cycle of life.

          When you consider the resources required to grow GMO corn both in land and water to feed cows or chickens, along with ground up dead animal material they feed them, the argument doesn’t hold up. Livestock that is raised and sold in local markets also minimize the carbon footprint. When you consider the health impact of consuming inflammatory meat in medical costs…I say what makes more sense? They feed corn to fatten animals, which in turn fattens humans.

    2. Sam,

      I have seen the documentary, it raises some SERIOUSLY important questions. I don’t think a single one of us will argue that local grass-fed beef raised and roaming freely on pastures is the best and most sustainable form of animal agriculture. The problem lies in our human population.

      10,000 years ago, when there were only ~10 million people on the planet, it didn’t matter. Now, with 7 BILLION people, our biomass and the biomass of our food constitutes such a significant portion of all life on earth that we are having a profound negative affect on the world’s living community.

      On an individual level, yes, we should eat more grass-fed meat because it is healthy. But multiply the resources required for 7 BILLION people to eat that much meat…..we risk destroying the entire world ecosystem.

      It’s a serious moral dilemma 🙂

  26. I think the use of psychoactive drugs that aren’t processed to much are arguably paleo, and there’s a trend of cannabis use and trade becoming legal.

  27. Great article. Funnily enough, McDonald’s are building a new restaurant near where I work in northern France and someone sprayed ‘GO VEGAN’ on their sign!

  28. Thank you Mark for the summary! I would add epigenetics to the list, it’s starting to pop up in local media (I live in the capital of a Scandinavian country) so it’s gotta be mainstream.

  29. I have had the grass-fed burger at Carl’s Jr about a dozen times since it was introduced. I usually get the double with a side of fried zucchini. With all the ketchup and bread it is not very primal but it is delicious 🙂

  30. This is such great news; I absolutely share in your enthusiasm! Perhaps my hold-out friends and family will finally grasp what I’ve been promoting all this time. As much as I want to see all of us living this healthful lifestyle, a look into my crystal ball shows not only a healthier population, but dramatic (or *more* dramatic) increases in the costs of maintaining our health. I pay so much for coconut oil, red palm, butter, not to mention raw milk and pastured meats, etc., as it is that I can’t imagine the hit to my bank account in the near future (unfortunate double-edged sword, but the paradox is not lost on me) When I think, for example, how relatively inexpensive organ meats are (due for most folks I know to the Yuk factor), I can see clearly what will happen to the cost of offal, for one.

    Regardless, since my personal credo is Pay Now or Pay Later, I will pay whatever I have to pay.

    One thing: Despite being one who looks forward to trying new foods, I, uh…draw the line at houseflies. Uh Uh!

    Speaking of the microbiome, I’m currently reading what I consider an excellent book on the subject called “10% Human” by Alanna Collen. It’s eye-opening and fascinating, to say the least; for me, a real page turner. She presents us with so much to think about concerning the origin of our 21st century diseases as well as other related concerns. No one should miss out on this enlightening journey through the human gut.

    Thanks for the exciting news, Mark.


  31. I was at a steak restaurant in Hungary recently and it had a paleo symbol next to some items. I wasn’t able to work out whether it implied grass fed as some of the meat was imported.

    Hungarian food is fabulous by the way, lots of slow cooked meats, brotes and fermented vegetables and dairy.

  32. LOL !! Fascinating as usual Mark but FYI ‘ BONKING’ means something very rude in UK!!

  33. I would love to see a brand or certification “poor man’s health food.” Grass fed beef is usually more expensive (in my area, about the same as organic or kosher), and so are other important things. i just looked up crickets on Amazon–forty dollars a pound! Not exactly a solution for the budget or world hunger at this time.

    But my local hispanic store has yucca root or something that looks like wood on the outside. I cooked it in my latest stew. It tastes like potato! It also has fibrous stringy things in it that I had to spit out. No wonder our ancestors switched to foods that are easier to eat. But this is primal–and cheap. They also have a squash that is very cheap and tastes like the more expensive kinds. They have several kinds of cactus leaves–I am going to get some variety with those. They also have octopus and other things that Dr. Weston Price said healthy indigenous people ate.

    You can also find variety and primal foods at Asian markets at a good price.

    And organ meats are full of nutrients and very, very primal. But most of what is available in the US is pussy and not actually fit to eat. High-quality grass-fed organ meats are simply not available, yot one problem grass ranchers have is they can’t sell their offal like the big CAFOs can. This is an opportunity for the people who can solve it.

  34. Mark:
    When in the New Year, Like January 1, 2016 say at Noon (my husband and I run the commitment Day 5K at 10 am , so noon works) can I pre-order. My husband loves to run long and train hard so I’m always trying to find ways to keep him paleo while his CW brain adjust to really sweetie bread will not make you run faster.