Month: July 2013
On May 20th, a tornado nearly wiped the town of Moore, OK off the map. Enter Lift Up Moore, an event spanning 60+ CrossFit gyms across the nation to raise money to help the rebuilding effort. Check out the official page to learn more and get involved!
Research of the Week
In one recent study, neither dehydration nor electrolyte loss could explain exercise induced muscle cramps.
A low-carb, ad libitum diet beats out a low-cal, low-fat diet in diabetics, according to a recent study. Low-carb eaters had better weight loss and HbA1c.
Mussels with Mexican Chorizo is a blend of steamed mussels, boldly seasoned ground pork and fresh, juicy tomatoes. It all comes together quickly in one pot, a delicious swirl of spicy meat and tender mussels in a rich and flavorful broth.
Pork and mussels is not a typical surf and turf combination but it’s right up there with all the great meat and seafood pairings. The salty and slightly sweet flavor of pork with the briny and slightly sweet flavor of mussels is a match made in heaven. If you don’t totally love the flavor of mussels, you’re likely to still enjoy this dish. The flavor of the seasoned pork is what really stands out in this dish.
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!
It has been an ongoing struggle to “find the time” to write this letter. As Mother’s Day has recently passed and Father’s Day is approaching, I think the time is NOW!
My name is Cailey and I am soon-to-be 31 years old. I am a wife, a mother of two daughters, and a speech-language pathologist at an acute care hospital. Our journey began 5 years ago when my fabulous, 60-something, mother-in-law introduced me and my husband to the book, “Good Calories, Bad Calories,” by Gary Taubes. Our initial reaction was wariness and disbelief. My husband and I have always been relatively healthy children and young adults; however, by the time we married in 2007 conventional wisdom had led to a 30 lb and 5 lb, respectively, weight gain from when we met in 2002. My husband’s weight gain was gradual, evenly distributed, and no one really noticed. In private I would lovingly joke “baby got back.”
How many of us get in our own way when it comes to leading the best life possible? The forms of self-obstruction are many and varied: We might only be dutiful about small changes. never taking the important big steps. Or we might hem and haw, cycling back and forth between rigor and passivity. We perhaps commit to improvements in certain health dimensions but forgo effort in others. We feel good about our positive choices but back away from scrutinizing the half measures. “I’m just too busy to do more than I’m already doing.” “I’ve made it further than I ever thought I could: I’ll quite while I’m ahead.” “I’m doing better than most people I know.” “This amount of change is manageable. I don’t want to push the envelope.” We tell ourselves a million things on the precipice looking out from good to great. There might be a hundred circumstances legitimately figuring into our decision to stay where we’re at in the “good enough,” but we need to be honest. Is there something in the view itself – the overlook to bigger success – that causes us to seize back consciously or unconsciously?
When it comes to living a healthy, Primal lifestyle, for the most part I’ve got things dialed in. There are very few things, if any, I’d change about my eating plan, my workouts, or my sleep schedule, for example, but there are some areas in which I know I can improve. Some major, some not so major. Like everyone does, I’d imagine. Nearly all of my struggles are related to finding a deeper sense of peace and contentment in this hectic modern world. In fact, I selfishly wrote a book, The Primal Connection, to give myself more tools and strategies to achieve the sense of satisfaction and fulfillment from within that we all seek. (The book, you may be happy to know, recently won the Eric Hoffer award for best self-published book of 2013.)
While I’ve made some strides in these areas in recent years, the journey is never over. There is no perfect lifestyle or perfect diet or perfect workout. We all have something, or some things, we’d like to get better at. We all have struggles. So, today, I thought I’d share with you guys some of my personal struggles, as well as some ways for addressing and even overcoming them.
I’m grateful to have our friend David Maren of Tendergrass Farms back to pen today’s guest post. This is the last post in a three part series on the assertions that retailers make about the way their poultry, pork, and beef is raised. And don’t miss the free grass fed steak coupon code that he’s generously provided at the end of the post!
This is the third and final post in my series about animal production claims. In the previous two posts I’ve endeavored to expose some of the confusing and deceptive claims that marketers make about the way that their chickens, turkeys, and pigs are raised. Today my goal is to help you better understand the options you’re presented with when you want to purchase beef. In a previous post, Mark gave an overview of the differences between grass fed and grain fed beef where he touched on everything from taste to nutritional profiles and even pricing and availability. This post has a much narrower goal of helping you figure out what exactly you’re being offered, whether it claims to be grass fed, grain fed, pasture raised, free range, all natural, or organic. Mark’s verdict in his post was that while you need to be eating lots of good beef, grass fed beef isn’t always going to be available or affordable for everyone. This post will help you understand the whole spectrum of beef options that you have to choose from whether or not grass fed is what you’re going for.