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
Episode #8 of The Primal Blueprint Podcast is now live. This time, I answer reader questions. To ask your own for future podcasts, click the blue “Submit a Question” button in the sidebar to leave me a voicemail.
Fermented food as ancient psychiatrist: the many links between probiotics, the gut, and mental health.
New research suggests that accentuating the “stretch” of your muscles when lifting heavy things increases strength, IGF-1 response, and muscular adaptations.
A new USDA report on GMO crops is less than positive.
Some of us may have the right gut flora to break up phytic acid and turn it into inositol.
Researchers have discovered a mechanism that could explain the links between low vitamin D levels and autism.
How skin – not just muscles, connective tissue, and metabolic systems – adapts to training stressors.
An independent researchers asks a published author about the connection between omega-6 intake and fatty liver, receiving no response but outlining an impressive line of evidence in the process.
“The glass was painful, but it didn’t do any real damage. With dog mess, I just wipe my feet on grass and then wash them at a tap.” One woman’s experience not wearing shoes for the past few years in urban Britain.
Good news: the obesity rate among youngsters has plummeted by 43% over the past decade!
Bad news: maybe it hasn’t.
Stop (using modern technology), collaborate (on a barn-raising), and listen (to the roaring silence of simple farm life). Vanilla Ice has gone Amish.
Impressive video: 215 pound man doing multiple 1-arm pullups (with each arm).
Why we like hot sauce so much.
If you’ve got an hour, check out this interesting talk by Dr. Alessio Fasano, one of the foremost experts on gluten, celiac, gluten sensitivity, and other “gluten related disorders.”
“We ate them, and they tasted very good.” Scientists are fermenting sausages using the fecal bacteria from healthy babies’ dirty diapers.
Were early agriculturalists interested in bread or beer?
You know, I was just thinking we were overdue for an article from a smug, entirely uncurious skeptic proclaiming everything he refuses to research to be pseudoscience.
One year ago (Mar 3 – Mar 9)
I guess we are ahead of the curve here in Venezuela. The tounge [sic] mesh has been used, at least for a few months. My girlfriend is an oral surgeon and people have been asking for it. She politely refuses but others are doing it. I’ve seen them and I had no appetite after, so clearly it works.
– I like this.