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
Episode #8 of The Primal Blueprint Podcast is now live. This time, I answer reader questions. To ask your own for future podcasts, click the blue “Submit a Question” button in the sidebar to leave me a voicemail.
Research of the Week
Fermented food as ancient psychiatrist: the many links between probiotics, the gut, and mental health.
New research suggests that accentuating the “stretch” of your muscles when lifting heavy things increases strength, IGF-1 response, and muscular adaptations.
A new USDA report on GMO crops is less than positive.Read More
Culturing raw vegetables can be a little intimidating. The process really is quite simple, but it seems like a lot to keep track of. What type of vegetables do you use? What do you culture with – salt, whey or freeze-dried culture? How do you make sure the culture doesn’t go bad during the fermentation process? How long, exactly, do those jars need to sit on my kitchen counter? And why bother culturing vegetables, anyway?
Consuming probiotics and fermented foods has numerous possible benefits. Chief among them, a healthier gut means more nutrients, vitamins, and minerals are absorbed. Plus, fermented vegetables are really delicious. Store-bought pickled veggies (like sauerkraut and pickles) are usually preserved in vinegar instead of a lactobacterial-salt slurry. This short-cut pickling method means no probiotics are present and the vegetables are usually limp and soggy. Lacto-fermented vegetables are crunchy, tangy and alive with healthy bacteria.Read More