As promised in last week’s Hunter-Gatherer Fitness post, I’m stirring up the (apparently much awaited) subject of sex – specifically the benefits for physical and mental well-being. Uh, you mean coitus? Yup. Thanks to everyone who responded to the announcement with rousing enthusiasm as well as comments and questions.
What could be more Primal than sex, many of you have suggested. Absolutely right. It was probably one of Grok’s most valued pleasures. (Are people today much different?) For our part, however, we have new freedoms in a manner of speaking. Although we might honor the evolutionary imperative behind our primal appetites with eventual procreation, we’re not beholden to the natural odds with every tryst. As I’ve said many a time, I love studying and learning from the example of Grok and his kin. Nonetheless, I’m a happily modern man in this instance as much as any.
I’ve been on a bit of an alternative sweetener kick these past few weeks, for good reason: people want and need to know about this stuff. While a purist shudders at the prospect of any non- or hypo-caloric sugar substitute gracing his or her tongue, I’m a realist. People are going to partake and it’s important to understand what’s entering your body and what, if any, effects it will have. Whether it’s diet soda, artificial sweeteners, stevia, or the mysterious sugar alcohols, people want the sweet without worrying about a big physiological effect – an insulin surge, a blood glucose dip, even a migraine. So I’ve been covering the various types and have tried to be comprehensive about it. As a whole, it all seems fairly safe. Alternative sweeteners might mess with some folks’ adherence to a low-sugar diet, and they might induce or fortify cravings, but the research doesn’t suggest that they’re going to give you cancer or diabetes. The potentially negative effects are all fairly subjective, so it’s safe to play around with them and determine their role in your life based on how they affect your appetite, state-of-mind, and any other subjective health markers.
Before I get to today’s Monday Musings I wanted to give a shout out and big thanks to everyone that came out the inaugural PAST in Southern California this weekend. It was wonderful meeting each of you in person. And because of you the first event was a smashing success. So thank you!
Coming out of the gate, this event surpassed my expectations by a large margin. 30 devoted Primal enthusiasts trekked from all over SoCal and even as far as Phoenix to spend 7 hours immersed in all matters Primal. We convened at Karma Crossfit in Manhattan Beach thanks to our gracious hostess Katy Rickman. I was particularly impressed by the knowledge and passion from the audience about the Primal Blueprint, and how quickly they absorbed and appreciated the message. The guests added so much to the event and kept me excited and energized for 7 hours, which I must admit is about twice as long as I’ve ever talked in a single day.
CSA stands for “Community Supported Agriculture.” It’s a way to skip the grocery store and get your eats directly from the farm. Head over to Robb Wolf’s blog to learn how to find a CSA.
Thinking of becoming a personal trainer? Check out Al Kavadlo’s advice (part 1 and part 2) on how to treat the clientele.
A resource for basketball people: my buddy Joe Lucas has a new site, The World of Hoops, that will help you up your game.
A resource for podcast people: Every Day Paleo started up a podcast called Paleo Talk.
Ostriches are a true oddity. First, there’s the whole 8-foot tall thing, the freakishly long neck and the large wings that have no flight capabilities whatsoever. Then there’s the fact that the meat does not remotely resemble meat from more commonly eaten birds like chicken, turkey or quail. In fact ostrich meat is similar to beef. Like beef, ostrich is sold in cuts such as filets, medallions, roasts and burgers. Unlike beef, ostrich meat is not rippled with fat. While some people think the low fat content of ostrich is its biggest selling point, we see this as a slight downside. We’re willing to overlook this minor quibble because we like the mild, meaty flavor. And we take things into our own hands anyway and add a little fat back into the equation by serving ostrich with a favorite savory topping: garlic herb butter.