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
Dogs: man’s best friend and Neandertal’s worst nightmare? A recent article in the Atlantic explains how dogs might have helped us beat the Neandertals.
Meet Chris Sturdy, chickadee-conversationalist (they have regional accents!) and Primal eater (which he’s incorporated into a health studies course he teaches at the University of Alberta).
A high-fructose diet made rats remarkably stupid and unable to easily navigate a maze (the rodent version of an IQ test), while adding omega-3s counteracted this effect.
The Art of Manliness recently published a nice introductory guide to barefoot running. I look forward to seeing hordes of bow tie-wearing, straight razor-shaving, corn cob pipe-chomping barefoot runners.Read More
If you’ve only ever had chicken livers fried with onions or chopped up with hardboiled eggs, then it’s time to experience liver in a more decadent way. Not that Grandma’s chopped liver doesn’t hit the spot sometimes, but the smooth, whipped texture and buttery flavor of Chicken Liver Pâté is really something special.
The secret to silky, smooth pâté is twofold. First, simmering the liver in liquid instead of browning it prevents the liver from drying out while cooking. The second “secret” – and actually, this shouldn’t be a surprise, since we’re talking about French cuisine here – is butter. Lots and lots of butter. Some traditional French recipes call for so much butter that the end result is more like butter pâté with a little bit of chicken liver thrown in. Some recipes also add whole cream and many have a dash or two of Cognac or other liquor for good measure.Read More
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!
Here follows a detailed timeline of how I came across MDA and your book The Primal Blueprint along with more details about my health history:
I was born in Houston, Texas and adopted by a family of Czech origin. I was diagnosed with hypoglycemia as a kid. I don’t so much buy into that diagnosis. I think I was just bored and constrained within the typical public school system. However, unbeknownst to me at the time, the breads, kolaches, pastries and potatoes that were so prevalent in my mother’s native food were spiking my blood pressure to the moon.Read More
Man, you guys really love your peanut butter.
I get at least one email a week from a devoted reader of the blog who just can’t shake the desire (that feels like a need) to eat peanut butter on a regular basis. They’re on board with everything else. They’ve ditched grains and vegetable oils. They’re walking more and getting better sleep. They’re getting sun and eating more vegetables than ever before. They’ve switched to grass-fed beef (sometimes liver, too!) and wild-caught fish. They’ve even happily dumped all the other legumes, except for that persistent, palatable peanut. The more dedicated among them may be soaking, sprouting, roasting, and grinding their own peanuts into peanut butter, but they’re still eating peanut butter – a “forbidden” food on the Primal eating plan.
I’m talking questions like this:Read More
Who doesn’t like nuts? They’re crunchy, fatty, nutritious, and convenient. They travel well. Tossing them into the air and catching them with your mouth is a fun way to impress any onlookers (this effect is enhanced if you sit in a chair backward at the same time). They even turn into butter. Nuts are the common bond between all dietary sects, it seems. Vegans love them for the protein. Ancestral eaters accept them, some begrudgingly. Weston A. Pricers have to soak, sprout, dehydrate, and ferment them before they’ll even consider eating nuts, but in the end, they love them. Mainstream healthy dieters dig their “healthy fats.” Epidemiologists, squirrels, and birds laud them. They’re self-contained little morsels of instant edibility, good raw and roasted alike. What’s not to like?
Well, there’s the phytic acid. Wait – isn’t that the stuff you find in grains and legumes? Yes. Should we be concerned? Let’s take a look…Read More
Over the past couple weeks, I’ve identified two deficits in our modern lives – the lack of sprinting and the lack of walking – and proposed a series of corresponding challenges to address (and hopefully fill) those deficits. Judging from the responses, I think these articles were successful. Today, I’m trying my hand at highlighting another problem, this time one that has nothing to do with physical fitness. In fact, it deals with perhaps the most physically inactive activity you’ll ever do: staring at a smartphone as the world gets on around you. Don’t get me wrong. I’m not anti-technology (duh), or even anti-smartphone (got one myself). I have the accumulated knowledge of the world in my pocket, and that’s pretty darn useful. I can find out where to get the best Greek food within five miles. I can bank, I can order flights to far off lands, I can check traffic, I can check shopping lists, read email, text, tweet, friend, defriend, like, oh, and make phone calls – all from the comfort of my 3.5 inch touch screen. That’s incredible. It also makes it really, really easy to get too comfortable and avoid actually experiencing the real, physical world.Read More