Month: April 2012

Dear Mark: Dehydrated Vegetables, Cooked Versus Raw, and Premature Graying and Copper

Vegetables can be hard enough to work into our diet without other factors making it even more difficult. Either we’re stuck with nutrient-sparse, weeks-old produce that has lost all semblance of flavor (but it’s certainly affordable!), or we’re inundated with a countertop full of beautiful vegetation straight from the farmers’ market that we can’t hope to consume in time. You think convincing a ten year old to eat a plate of fresh sauteed kale is hard? Try getting a ten year old to eat a plate of sauteed withered kale that’s been sitting in the fridge for a week. And what about cooked vegetables versus raw? Some say that raw produce is the only way to eat it, that if you cook a carrot you’re rendering its nutritional content null and void. Is it really that dire? Does it matter that much? Find out the answers to these questions, plus one on whether or not copper deficiency can trigger premature gray hairs, in this week’s edition of Dear Mark.

Let’s go.

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Weekend Link Love – Edition 187

For you safe starch fans (or those who want to learn how to incorporate them in their diets), Sweet Potato Power is a fantastic guide to our favorite tuber.

Aussies – got plans May 12 and 13? You do now. Longtime reader and friend of the blog Suz has assembled leading Paleo and Primal experts from your neck of the globe, including That Paleo Guy Jamie Scott, Dr. Anastasia Boulais, Julianne Taylor, and Dr. Ron Ehrlich, to bring you the first annual Australian Paleo Weekend. Pick up your tickets before they run out. (Kiwis welcome, too).

How vegetable oils replaced animal fats in the American diet.

A recent study suggests that humanity’s meat-eating allowed us to wean earlier and helped make our considerable evolutionary success possible. The study’s author is, of course, quick to iterate that this “says nothing about what we should or should not eat today in order to have a good diet.” Whew! Close call!

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Butter-Stuffed Chicken Kiev

Cutting into Chicken Kiev is one of life’s little pleasures. As the knife pierces the crispy chicken breast, a golden stream of herb-flecked butter flows out, flavoring the meat and everything else on the plate.

Chicken Kiev is a classic dish, one that’s usually rolled in a heavy coating of breadcrumbs. Leave this step out and you have a perfectly Primal meal that’s every bit as flavorful.

Assembling Chicken Kiev isn’t too hard, although it can take a few tries to perfect the process. Even when it doesn’t look perfect, however, Chicken Kiev always tastes good – how can it not when so much butter is involved? To make Primal Chicken Kiev, a chicken breast is pounded thin and rolled around a generous pat of herb-flavored butter then fried in olive oil or animal fat until brown and crispy. The hidden nugget of melted butter is sealed inside, soaking into the meat and turning a bland chicken breast into something rather decadent.

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Not Your Typical Before and Afters

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!

I’ve been debating writing this for quite some time, as I’m pretty shy when It comes to sharing personal details about myself. But if I can inspire just a single person with my story and spread the good word even a little bit more, then it’s well worth sharing. So thank you Mark for all that you do and for allowing me a platform to spread my not so typical journey to health with others.
As a young girl, with a family of four brothers, food was quick, cheap, and decently healthy. Lots of big casseroles and pasta dishes, some veggies, not much meat, cereal for breakfast, packed lunches for school, and rarely any fast food. Despite a somewhat standard American diet, I was a thriving, happy, and active kid.

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2 More Common Nutrient Deficiencies (and What to Do About Them)

In our rush to ditch processed, boxed, packaged, refined foods, we run the risk of missing out on several key nutrients that they come fortified with, courtesy of food producers (what would we do without them?!) who recognize that the people who live off their nutrient-free food products need some actual nutrition amidst the sugar and the crunch. In case you don’t know what I mean, swing through the cereal aisle of a grocery store sometime and check out the nutrition facts for a few products. A single serving of something like Frosted Flakes is fortified with most of the B-vitamins, vitamin D, vitamin C, vitamin A, iron, and folic acid, often the full RDI. Well, it turns out these nutrients are attainable through actual food. No, really. So instead of relying on Frosted Flakes for our iron, or Wheaties for our zinc we can eat real food. But sometimes the real foods that contain the nutrients we need aren’t the ones we think to eat, and this can become a problem.

That said, let’s look at a couple more nutrients (I covered five last week) that I suspect people may be missing out on.

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Why Fast? Part Seven – Q&A

By now, you should be caught up on all the benefits that fasting offers. By now, you’re likely either intrigued by the practice, strongly considering taking it up, or basking in the smug satisfaction that your longtime breakfast-skipping ways weren’t destroying your metabolism after all. But although I tried to cover just about everything I could in the last six posts of this fasting series (links at the bottom of this article), I apparently didn’t hit every angle, because I received a barrage of questions from readers via email and comments looking for clarifications, answers, and explanations. I can’t quite answer them all, but I did manage to put together a fairly representative selection of the most common and relevant ones, and today I’ll provide answers.

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