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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December 20, 2009

Weekend Link Love – Edition 76

By Mark Sisson
11 Comments

Gym Junkies is running a 12 Days of Fitness series which includes a new workout video every day for 12 days. The series is already several days going, but it’s not to late to join in!

Did you know that high fructose corn syrup can make you fat? The Consumerist enlightens us.

It seems to be meat week all around the web. Free the Animal talks meatvolution, and he talks it well.

Looking for a last minute gift idea for your meat lover? Give your Grok or Grokette a bacon wallet.

Did early man experiment with fermented foods? Very possibly…

Recipe Corner

  • One more dessert from Girl Gone Primal, choc-berry pie. This one’s a little more complex than the chocolate balls, but well worth the effort.
  • Last week I mentioned Dr. Eades and his new Sous Vide for home cooking. If you want an idea of how (and how well) it works, check out NoodleFood’s week with the sous vide.

Time Capsule

One year ago (December 13 – 19)

Comment of the Week

If you want to give something more personal, especially to friends and staff at the office, consider roasting your own collection of mixed nuts packed into a glass jar with a red ribbon on it. I usually keep a mix of roasted almonds, macadamia nuts, and pecans lightly salted on hand. I follow the recipe in The Garden of Eating by Rachel and Don, which consists of spreading the nuts in one layer on a cookie sheet and pop in the oven for about 10 to 15 min at 350-degree F. Then place in a bowl, sprinkle with a little bit of celtic salt (I also sometimes sprinkle on dried dulse as well) and after cooling I pack them into glass jars. Your friends will thank you!

Aaron Blaisdell from Primal Holiday Gifts

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11 Comments on "Weekend Link Love – Edition 76"

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aks
aks
6 years 9 months ago

Hey Mark, thanks for pointing out the UCDavis research, but the research itself has been pretty badly mis-quoted almost everywhere by the media. The study was really about fructose, not hfcs. Probably will hold true for hfcs also, if not moreso, but technically this was just fructose. Another reason why primal/paleo doesn’t include tons of fruit. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2673878/

tildenm
6 years 9 months ago

A meatvolution indeed!: http://hatsofmeat.com

Grok
6 years 9 months ago

Ha-ha! That Onion article is pretty funny stuff.

Icarus
Icarus
6 years 9 months ago

For the sake of my liver, I like to stay away from alcohol generally, wine included – though as a college student, the threat tends to come from beer and spirits.

Anon
Anon
6 years 9 months ago

@Icarus: But I heard wine can be good for you… Europeans love it…

Icarus
Icarus
6 years 9 months ago

The European countries with the highest wine consumption do not have significantly lower rates of heart disease than those who drink less. And the alcohol is still bad for your liver…

Aaron Blaisdell
Aaron Blaisdell
6 years 9 months ago

That’s what all the saturated fat is for.

Icarus
Icarus
6 years 9 months ago

So true. Saturated fat is protective against liver disease, at least in rats!

Jenny
Jenny
6 years 9 months ago
Re, sous vide… doesn’t all that plastic wastage bother anyone? I try to avoid plastic in general because of plastic migration into food, plus the environmental effect of throwing that plastic away after each single use is not very Grok-ish. Slow-roasting beef, especially grass-fed beef, in a 170-200 oven creates perfect roasts every time, evenly rare throughout with a nice browned crust. Steaks are done the same way, in fact we even often put frozen steaks in to roast. Any meat can be slow-roasted… pork, chicken, turkey, whatever. Slow-roasted chicken is absolutely delicious! With slow-roasting, no juices are lost, and… Read more »
Kevin Teague
6 years 9 months ago

The sugar study linked to is interesting, because they pitted fructose versus a straight glucose sugar. This demonstrates that fructose causes damage well above and beyond the insulin response of glucose alone. Watch Dr. Robert Lustig’s recent talk, “Sugar: The Bitter Truth” (http://www.youtube.com/watch?v=dBnniua6-oM) where he shows an endocronologists explaination of what happens to fructose in the liver. It’s converted directly into the ‘bad’ form of cholesterol.

thecarla
thecarla
6 years 9 months ago
I read some of the comments on the fructose story and to those people who said they needed more evidence I say (really?). How about the fact that when I was growing up in the 50’s and 60’s you never, ever, ever heard of anyone being so fat that they had to cut a hole in the wall to remove them. In the 50′ and 60’s we didn’t have HFCS in our food. We ate what we wanted and no one was on a diet. To me that is like saying I need proof to believe the moon is not… Read more »
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