Meet Mark

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...

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July 24, 2011

Weekend Link Love – Edition 152

By Mark Sisson
42 Comments

The Paleo Comfort Foods cookbook is finally available for pre-ordering on Amazon. If you place an order and send the authors your confirmation note, you’ll be entered to win a lovely Le Creuset 4-quart pot worth $220.

What is the key to optimum happiness? I and others give our two cents.

Does knowing a food’s country of origin – or thinking you know it – change the way that food tastes?

A blogger explores the world of edible insects and makes them sound pretty darn delectable. Would you eat a water beetle?

The evidence mounts. Two new studies confirm that regular physical activity is linked to lower rates of neurodegeneration and cognitive impairment as we age.

But it’s not just physical movement that helps the brain work better. In a recent study, meditation appeared to greatly enhance structural connectivity between different areas of the brain. Meditators had denser, more efficient, and better connected brains.

Protein shakes aren’t necessary, but if you’re gonna do one do it with whey, which recently beat soy protein in a calorie-matched fat loss duel.

There’s a strong possibility you have Neanderthal genes in you. According to new evidence, I (and anyone without pure sub-Saharan African blood) certainly do. You know, I can’t really blame those early humans for interbreeding. Neanderthals were supposedly master flutists, and what woman doesn’t love a musician?

Recipe Corner

Time Capsule

One year ago (July 18 – July 24)

Comment of the Week

I remember one time my friend and I were out playing in the forest with his dog and it ate a bunch of bark off of vines. We came back inside and started chasing it around a room and wrestling with it and when my friend was on his back putting the dog in a headlock with his legs it threw up, all over his upper body and face, including in his mouth.

– Reader Animanarchy with more lurid details. I love it.

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42 Comments on "Weekend Link Love – Edition 152"

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Anne
5 years 2 months ago

Wow, what a prize! Those Le Creuset pots are amazing!

I had missed that happiness post. Wise words. (And I’m noticing the prominence of reasonable expectations as being key. Hmmm.)

And in case I needed any more reason to get active, my family history shows I need all the help I can get to stave off cognitive degeneration.

As always, thanks for the great links!

Kyle
Kyle
5 years 2 months ago

What sort of meditation is best?

Karen P.
5 years 2 months ago

The kind where you shut out the world, go inside, get quiet, and let it all go.

Earthspirit
Earthspirit
5 years 2 months ago

Sounds like a trip to the bathroom LOL

Karen P.
5 years 2 months ago

Ha ha!

Louis
Louis
5 years 2 months ago

Mindfulness meditation, Buddhist in origin.

Tanya
5 years 2 months ago

Prayer is also a form of meditation. Not the “Oh God, please let me win the lottery” variety of prayer, but real, heartfelt prayer done on a daily basis. It all depends on your preferences. Karen P has the right idea, and whether you call it prayer or meditation is just a matter of semantics.

Hal
5 years 2 months ago

I love making pickles. I am a neophyte at best, but they are delicious! I made a batch last year (?) and ended up having them too sweet (I like them dilly and savory!). Found out later that You ultimately have to kill off the fermentation process if you want them to not get sweet. The recipe for Todd’s pickles look delicious.

shannon
shannon
5 years 2 months ago

There’s a great recipe for dilly beans in the most recent Bon Appetit. You ferment them in a brine for 2 weeks. Mine have been in the brine now for a week.

Karen P.
5 years 2 months ago

Thank you so much for that tip! I am addicted to lacto-fermented dilly beans, but at $7 a jar, they’re breaking the bank. I will definitely try this recipe.

GourmetGrassfed
5 years 2 months ago

Lactofermented dilly beans?! Awesome. Is there a link yet or just in the magazine?

Primal Recipe
5 years 2 months ago

I love the thought of making pickles! But haven’t done it yet. We are getting a mad amount of pickles from the garden this year. Can you use any cucumber or are those pickling cucumbers best?

The Food Lovers
5 years 2 months ago
We’ve tried it with a few different types, and while they do have different tastes, they are all pretty darn good. Primarily, we’ve been using the plain old ‘garden cucumber’. They’ve ranged from 6″ to 15″, and all have yielded nice results. If they’re coming from your garden, scrub the skin lightly with a sponge and cold water to remove the spines. Once you slice, you have the option to scoop out the seeds (which we prefer, but some people do not mind the seeds). Hope you enjoy the pickles! They are so easy to make, and a great way… Read more »
Josh
Josh
5 years 2 months ago

Goat is the most eaten meat? Surely chicken and even pork would be more widely consumed.

Hal
5 years 2 months ago

Vast portions of the world don’t eat pork for religious reasons. Additionally, the goat is arguably the most versatile/adaptable livestock animal in the world.

Goat is big in the middle east, around the Mediterranean, and the far east (China). China holds the largest amounts of goats, with an estimated 197 million (and growing) (2007 FAO) animals throughout the country.

Maba
Maba
5 years 2 months ago

Goat is my Most FAVORITE meat! Absolutely love it.

Michael C
Michael C
5 years 2 months ago

Chapulines (chili and lime fried grasshoppers) are a Oaxacan specialty and are awesome! Actually they have a texture and taste similar to shredded beef jerky. I’ve tried a few other insects as well, but none made much of an impression. The heeby-jeeby factor is probably too great for me to actually put a spider in my mouth regardless of it’s mortality or preparation.

Karen P.
5 years 2 months ago

Thanks for the heads-up on the goat recipe. I have a lovely local source and I’ve never been quite sure what to do with it, other than the sausages.

Primal Palate
Primal Palate
5 years 2 months ago

I knew all along that some of us carried the Neanderthal gene, I mean, just look at Hellboy =P

shannon
shannon
5 years 2 months ago
I had some delicious grilled grubs in Iquitos, Peru. My dad gave me a mitochondrial DNA test for my birthday. I’m in Haplogroup K1, descended from “Katrine,” our common ancestor from Eastern Europe who lived 12,000 years ago. There are about 3 million of us living now in haplogroup K. Maybe Katrine was part Neanderthal? I liked knowing that Neanderthals played flutes: I play the pennywhistle. As for meditation: I’ve been trying to meditate in the morning, but the dogs keep bothering me for pets if I sit on the ground outside. I know that dogs meditate; I’ve seen them… Read more »
Sudenveri
Sudenveri
5 years 2 months ago

I made goat for dinner just this week! I used this recipe, adapted for the crockpot (waaay too hot to turn on the oven): http://shecookshecleans.net/2011/07/21/braised-beef-with-harissa-and-preserved-lemon/

Uncephalized
Uncephalized
5 years 2 months ago
I had heard about the sapiens/neanderthal interbreeding from another study before, and thought it was super cool. More confirmation just makes it cooler! Probably explains my more-than-usually-prominent brow ridge, as well as my high torso/leg ratio, and possibly my red beard as well (not kidding). Of course my torso may be long compared to my legs because I was supposed to be eating primal food when I was growing, and I was eating processed neolithic foods loaded with sugar instead. I have to wonder how tall I might have been… oh well. I think I’d rather assume it’s because I’m… Read more »
Erik
Erik
5 years 2 months ago

Is it really possible some people have so much neanderthal-genes in them they actually look more like they did, even today?

The Real Food Mama
5 years 2 months ago

A comfort cookbook and pickles!! This blog post is speaking to the pregnant Primal Mama!!! :):)

Animanarchy
5 years 2 months ago
I want to try eating more bugs.. thinking about going outside with a jar and catching some soon for a stir-fry. I had some canned escargot recently, which I ate cold mixed with a lot of olive oil and spices. It was really good. Other than that I’ve only eaten a tiny dead spider that I didn’t bother removing from a carrot, other small bugs I’ve accidentally swallowed outside, and pieces of bees (lots of heads and legs) that were in some of the bags of bee pollen I bought. You can’t taste them with the pollen, just feel the… Read more »
Primal Toad
5 years 2 months ago

I would eat bugs before grains on a consistent basis any day.

I am 100% serious by the way. Would anyone else join me?

Dave
Dave
5 years 2 months ago

most of the world.

Dave, RN
Dave, RN
5 years 2 months ago

I would!

Dasbutch
Dasbutch
5 years 2 months ago

can you say, grasshopper?

DavidB
DavidB
5 years 1 month ago

I eat a lot of bugs. They are all pretty tasteless, but the texture is sometimes interesting. Maybe I should learn to close my mouth downhills on my bike. (I think I managed a butterfly yesterday.)

George Mounce
5 years 2 months ago

The problem with only listing Whey is that Casein is forgotten. Whey is faster absorbed, great for after a workout. Any other time Casein is better for a longer absorption time, call it a slower burn.

Honestly, after a workout, milk is still the best overall. Has everything in one drink for performance.

Dave, RN
Dave, RN
5 years 2 months ago

Agree. I take mine raw. From goats.

Marnee
Marnee
5 years 2 months ago

Huhu grubs are delicious. They taste like the wood they eat. Fry them and they are like fancy gourmet french fries.

Richard
5 years 2 months ago

pickles look good!

Dave
Dave
5 years 2 months ago

Love the links involving entomophagy; more on eating bugs!

Entomophagy just sounds good to say, add some accents here and you could have a hip new restaurant.

Mary Hone
5 years 2 months ago

Great links. More reasons to be active, and meditate. I didn’t really need more reasons, but. I liked the whey VS soy protein info.

Dasbutch
Dasbutch
5 years 2 months ago

no brainer on the shakes

Phocion Timon
Phocion Timon
5 years 2 months ago

I ate some toasted ants one time. Not bad. Lightly crunchy with a moderate nutty flavor and some bitterness.

Allie
Allie
5 years 2 months ago

Pretty sure I snorted reading the flute comment.

Jenny
Jenny
5 years 2 months ago

Just wondering why anyone would want to eat sous vide food… I can’t wrap myself around cooking food for so long in plastic, let alone eating it, never mind throwing it away each time.

Sam Torode
5 years 1 month ago

I love the list of quotes on Happiness.

Mark, yours is pure Stoic wisdom. Epictetus, Seneca, and Marcus would be proud.

Great advice, and just what I needed to read this morning.

PHK
PHK
5 years 1 month ago

why all the “lean meat” in paleo comfort food?

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