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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Month: May 2008

My Daily Diet

Last week in my post about Washboard Abs on a High-Fat Diet, No Ab Workouts and No Cardio I got a number of questions regarding my diet. So here it is. I’d recommend everyone visiting FitDay and giving it a try. I know when I have clients send me their FitDay records, it’s usually an eye-opener.

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Top 10 Fast Foods in Disguise

Some make no qualms about it. Others (and this may be worse) market their food under the guise of health while continuing to sell the same old garbage. Sure. They may provide healthier options than the junk they typically shill. But beware. Just like the food manufacturers that made it onto our Top 10 Junk Foods in Disguise list last week these fast food joints understand that it is the pretense of health that sells – not health itself. And it’s not just individual food items marketed as the “healthy option” that we take issue with. Now we have entire restaurants that the innocent public just assumes are healthy, either because they bill themselves as such or because, hello, smoothies are health food, right…anyone…Bueller?

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Dear Mark: Cooking Omegas

Dear Mark,

What are your thoughts on Barry’s suggestion that there is some sort of problem in cooking O-3 enhanced eggs? I’ve seen similar things related to flax seed oil and roasted & toasted walnuts, etc. What is the bottom line on cooking with omega-3s?

Thanks to Ed and others who offered up similar questions in response to last week’s Enough Omegas? post.

Polyunsaturated fats (which include omega-3 fatty acids) are, indeed, very prone to oxidation when exposed to heat, light or oxygen. This oxidation essentially renders them rancid to some extent, and this will result in less appealing taste (and smell) as well as decreased nutritional value. Add to that the damage imposed by the resulting free radicals, and that “healthy” food has now become a health hazard.

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Metabolic Fingerprinting

Yes, it’s oh-so-middle-school, but we called it! Following the first ever metabolome-wide association study conducted across four countries, researchers are affirming the promise of metabolic fingerprinting in studying the links diet and other lifestyle factors have with specific disease risk. Once again, the focus is on gene expression, the resulting phenotype rather than our initial genetic “text.” Researchers compared levels of several metabolites (particles produced by the metabolic process) that were present in 4,630 subjects, who hailed from the U.S., the United Kingdom, China and Japan.
For the study, researchers took urine samples from volunteers aged between 40 and 59 and analysed these for over several thousand metabolite signals, using NMR spectroscopy and advanced statistics. The volunteers were participating in the INTERMAP study, an epidemiological study investigating the links between diet and blood pressure.
via Science Daily

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Reader Response: Practical Advice for Parents

Caution: It is a dietary mine field out there. Kiddie junk food high and low! Parents, proceed at your own risk. And remember. Your seedlings deserve better.

Nancy S. offered these comments in response to last week’s News on the Seedling Front.

As a parent, I could really use some practical, realistic ideas about what to do for my kids. Specifically, lunch-box solutions that will keep them eating healthy and able to concentrate in school (and not trying to trade away their lunch for some kid’s HoHo). As a parent it is so easy to feel overwhelmed by all the stuff you are probably doing wrong, so having someone help you do what is right can go a long way to helping solve the problem!

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Smart Fuel: Mahi Mahi

For years, those in the know – and we include ourselves in this category – have been harping on about the multiple health benefits associated with eating fish. But we haven’t written too much about which varieties are best, which pack the greatest nutritional punch, and, quite frankly, which are the most delicious.

Enter Mahi Mahi, or Dolphin fish or Dorado as it is often called. Although often thought of as native to Hawaii, this fish likes its vacation spots, cropping up in warm water locales such as Florida and areas off the Pacific coast. When in the water, Mahi Mahi can be easily recognized by its blunt head and vibrant blue-green and yellow scales. Once out of the water, a quality Mahi Mahi steak or fillet can be identified by its relative odorlessness as well as by the texture of its flesh, which should give slightly when you press it with a finger, and should be moist to the touch.

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