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
If you’re a fitness and nutrition nerd, you’re long past the grade school days of willingly eating glue, paste, and other pseudo-edible adhesives, but there’s a decent chance you’re still eating an entirely different kind of glue unknowingly. Maybe even on a regular basis. I’m talking about meat glue, also known as transglutaminase, which restaurants and food producers use to create “steaks” out of “glued-together” stew meat, add body to dairy products, make imitation crab, improve processed meat mouth feel, to name a few. A video exposing the “secret” of meat glue has been making the rounds of the various health circles, and more than a few readers have asked me about it. Here’s the video in question, taken from a recent Australian expose:Read More
Everyone ready for the holiday weekend yet? It’s a good time, I think, to cover a relaxing, if not inspiring, topic I’ve been meaning to get to. In all seriousness, I get a couple emails every week from folks who are wondering about their waxing or waning sexual drive and how it relates to their lifestyle. Some are folks celebrating the return of their mojo after losing weight and and gaining energy on the Primal Blueprint. Others are from readers concerned about their partners’ unhealthy habits and what they see as the coital repercussions. Still more are from folks transitioning to Primal living and going through a period of energy “adjustment” as they find the right balance in their workout regimens, calorie intakes, and overall lifestyle picture. In all, the questions revolve around a central point: what lifestyle measures support optimum sexual drive?Read More
Today’s question addresses a contentious topic in the health arena: fluoride. It’s in (most of) the tap water we use, (most of) the toothpastes with which we brush, and even (all of) the teas we drink. It represents a bloody stage upon which skeptics and the natural health folks battle it out. Many in the Primal community would like to avoid it (as they would any government-endorsed hydroadditive) if possible; if it’s not possible, they at least want to know just how bad the stuff really is and whether its intake can be mitigated. Should we use fluoride-free toothpaste? Should we install household filters? Argh. So many questions and so few definitive answers… and here’s yet another. Ah, life!
What’s your take on fluoride? To drink fluoridated water, or to filter it? To use fluoride-free, natural toothpaste, or is it one of the benefits of living in a modern world?
I can’t seem to find any conclusive evidence on the web as to whether it is good or bad, and while I asked my dentist, I would love a second opinion. (his waiting room was full of posters advocating a “low meat, low fat diet”…)
During commercial breaks, complete three cycles of:
15 Single Leg Hip Thrust, Each Leg
15 Overhead Presses
15 Bulgarian Split Squats, Each Leg
15 Bodyweight Rows
Did you know Denmark has levied a tax on saturated fat, with Finland considering enacting a similar tax? Shameful. The vikings are rolling in their funeral pyres.
The EU is banning certain herbal remedies. I wonder what else is next – and where?
For pro athletes, positive tests are usually bad news. Not Novak Djokovic; the number two tennis player in the world credits much of his success to giving up “bread, pasta, and pizza” after testing positive for gluten sensitivity.
Political scientist James Scott has been delivering a series of lectures on the domestication of man via grain and government. Though Scott’s aren’t available for download yet, hundreds from previous lecture series are available.Read More
Catfish is often covered in a bulletproof coating of cornmeal and spices or drowned in a heavy, highly seasoned sauce. This leads one to believe that the main point of catfish recipes is to draw your taste bud’s attention away from the fish itself. This is a shame, because the flavor of catfish is actually quite delicate and pleasant, and rarely fishy. If you don’t believe us, try our recipe for Buttery Catfish with Creamy Shallot Sauce and just see if it doesn’t change your mind.
In this recipe the fish is seasoned only with salt, topped with a creamy shallot, butter and coconut milk sauce and finished with a garnish of chives. The catfish soaks up the rich sauce and whatever remains you’ll be tempted to lick right off the plate. “Buttery” is a good way to describe both the sauce and the texture of the fish – every bite melts in your mouth. You can use this recipe with any type of seafood but there are many reasons to give catfish a try.Read More