The popular story of how low-carb diets work goes something like this: Reducing your carbohydrate in...
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
I mention the distinction between thriving and surviving quite often on this blog, but I’m not sure I make it often enough, or explicitly. So, here it is: surviving is not thriving. There’s a massive difference, and though the two states of being ideally concur, we too often conflate the two as a rule, to our ultimate detriment. In my opinion, life’s true barometer is experience gained, rather than raw time accrued. What’s the point of living to a ripe old age if you never taste the fruit? Longevity coupled with happiness and experience, good. Sheer longevity for longevity’s sake, miserable, diseased, and decrepit? Bad.Read More
In the quiet deliberation after a serious diagnosis, in the summoning of fortitude to face difficult treatments, in the watershed moment that induces genuine life change, health takes on a deeper association. Throughout the course of daily wellness choices, we look to information, logic and routine. But when we find ourselves in ominous physical territory, we’re often moved to look up from the books and probe beyond their reason. It’s a motivation deeper than fear, more complex than desolation. Whatever our spiritual leanings, illness – like all crisis – leads us to inhabit more profound dimensions of ourselves. We become seekers journeying toward a new or reaffirmed center of meaning and connectedness.Read More
A comment on my recent Coca-Cola post mentioned something I’d never previously considered: what if there were legitimate uses for un-Primal “food” items, things like bread, rice, peanut butter, or corn, that didn’t involve putting them in our mouths, chewing, and swallowing? In a previous post on pantry Primalizing, I suggested newcomers donate their off-limits food to those in need. That remains a viable option, but maybe, just maybe, it makes sense to keep a few select items on hand – not to eat, though.
The commenter suggested using cola to clean rust off weights, which I loved for its utter practicality and for being a direct refutation of what soda stands for. Here was a reader co-opting an egregious, offensive, fructosey dietary force to enable a healthy lifestyle, literally using soda to combat soda-induced health problems. Just as the fructose in cola accumulates in the liver and triggers insulin resistance, intense weight training (with shiny, rust-free weights!) improves insulin sensitivity. Pretty perfect, I’d say.
The following ideas and examples may not be so perfectly Primal, but they do represent good ways to extract non-culinary uses out of supposedly culinary items. If you’ve got any of these Neolithic foods laying around, don’t toss them out – yet! You may learn something useful.Read More
Clearly, we eat not just to fill our stomachs but to satisfy a whole host of biochemical drives. The brain is built to incentivize our efforts not just with the quieting of hunger pangs but the kick-starting of an intricate hormonal “reward” system. When it comes to diet, I’ve always said what nurtures the body nurtures the brain. The proof is in the biochemical picture. And while I wholeheartedly believe that we each choose what we eat and how we treat our bodies, there’s something to the science that shows addictive properties in junk food. I occasionally get emails on this topic. Here’s a timely one from last week.Read More
Meatonnaise, mayonnaise made from meat fat. Is it possible? Serious Eats attempts to turn mayo-fantasy into reality by creating mayonnaise using beef, duck, and lamb fat. Read the post and you may even catch a glimpse of the fabled mayo-unicorn, baconnaise. (thanks, double_t!)
Kellogg is scared of the swine flu. Or more accurately, they’re scared of consumers lashing out against their odious marketing tactics… (thanks Dan, and here’s a pic of Kellogg at their worst)
I’ll stop lambasting The Biggest Loser when they stop making it so easy… most recently they’ve backed a contraption of spectacular, unnatural movement that looks like the bastard offspring between an elliptical machine and a tricycle. I don’t know what’s worse about this Street Strider commercial, the looks of forced glee on the faces of contestants trying it out, or a fitness model using McDonald’s “I’m lovin’ it” slogan to describe the one-use-before-collecting-dust-in-garage device.Read More
Eight-year-old Aleta is already thinking like a chef. Not only did she create a frittata packed with nutrients and flavor but she also chose vegetables with a stunning array of colors. Waves of dark green kale, purple cabbage and red pepper will brighten your morning when you sit down to Aleta’s frittata. A frittata is basically an Italian take on an omelet. The main difference is you avoid all the tricky folding and flipping and just let the eggs cook into a round, flat pancake. Almost any combination of vegetables and meat can be sautéed into a frittata, although we’re especially fond of this combination.Read More