How was the weekend for you? Mine was kinda tough. Great weather beckoned all weekend, and my paddleboard and I shared mournful glances full of longing, but I was stuck inside working on my talk for the upcoming Ancestral Health Symposium at UCLA. I think it’s going to be a good one, though, so hopefully the work pays off. Okay, enough complaining. It’s Monday, which means another round of questions and answers. This week, we’ve got a pair of scary studies that seem to condemn fat and red meat as the nutritional factors ultimately responsible for all that ails us as a society (what else is new?). I also field a question on teff, a grain used in traditional Ethiopian cooking, from a reader who plans on moving there.
Complete 5 cycles:
20 Walking Weighted Lunges
14 Single Arm Overhead Press (7 each arm)
10 Single Leg Deadlift (5 each leg)
16 Single Arm Bent Over Row (8 each arm)
The Paleo Comfort Foods cookbook is finally available for pre-ordering on Amazon. If you place an order and send the authors your confirmation note, you’ll be entered to win a lovely Le Creuset 4-quart pot worth $220.
What is the key to optimum happiness? I and others give our two cents.
Does knowing a food’s country of origin – or thinking you know it – change the way that food tastes?
A blogger explores the world of edible insects and makes them sound pretty darn delectable. Would you eat a water beetle?
Nutritionally it’s sound (it made Mark’s “Top 10 Foods I Couldn’t Live Without” list) but broccoli can be pretty one-dimensional on the plate. The intense crunchiness of this cruciferous is why we love it so much, but some days, we wish there was a little more complex flavor along with that crunch. That’s why we’ve taken to dousing it with vinegar and garlic-infused oil, which not only ups the flavor a notch but also gently marinates and softens the broccoli a bit. The vinegar gives the broccoli a tangy, fresh flavor and a bright, bold green hue while the olive oil is being soaked up by each floret like a sponge, giving the broccoli more richness. Red pepper adds color and kalamata olives bring salty acidity to each bite. This is raw broccoli, but with a little attitude.
It’s Friday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here. I’ll continue to publish these each Friday as long as they keep coming in. Thank you for reading!
You recently received a letter from my husband, Nick Bencivenga, and I thought that it’d be nice if you heard my side of the story too. We love your website and going Primal was one of the best decisions we’ve ever made. We have great results but more importantly we feel fantastic. As a newly married couple, we are excited to set up such a healthy foundation for ourselves and whatever future family we may have.
I come from a large Italian family and learned how to season and roll meatballs by age five. Food has always been at the center of my family life – rich, creamy, overly indulgent, delicious food. Few of my family members are thin or in shape, but they all know how to cook unbelievably. I grew up learning how to cook all sorts of cultural cuisine, from Italian to Greek to Japanese to fine French dining. Decadent deserts were some of my favorite things to prepare, and all my main recipes were always prepared with pastas, rices, or potatoes as my very heavy base. I did always use a large variety of vegetables in my meals, however, which later became a blessing when turning Primal.
A few weeks ago I got into an unusual conversation with a guy in a coffee shop. We were both passing through town – he for personal travel and me for business. We struck up a conversation waiting in line and ended up chatting for the remainder of our respective stops there. We talked about what we did, where we were headed, etc. When I mentioned the blog and the PB philosophy behind it, his face lit up. He loved the idea and had embraced similar principles several years prior. His latest experiment, the health effects of which he raved about, was adding dirt to his diet. I listened with interest and asked questions.
You all know I’m big on dirt, and more specifically, on probiotic supplementation. And while I’ve touched on the health benefits of dirt, the immune building properties of dirt consumption in children, and the connection between dirt and clinical depression in youngsters, I’ve never met anyone who made a personal habit of dirt ingestion. I’d heard of the practice in traditional societies, but it had always been one of those concepts I’d thought about in passing and tabled for another time. The idea has been on my mind ever since that exchange.