Month: August 2014
This article was originally published last year following the release of the Primal Blueprint Publishing book Rich Food, Poor Food. I’m reprinting it here today to coincide with a very special offer. As many of you may know, it’s my life mission to help 10 million (or more!) people take control of their health for good. As a small effort to that end, I’ve teamed up with Buck Books over the last few weeks to give select Primal Blueprint Publishing books away for under a buck. The response has been absolutely incredible. These one day sales have helped get life-changing information to tens of thousands of people that desperately need it. So today, I’m doing it again. Through midnight tonight you can get Rich Food, Poor Food on Kindle for just 99 cents. It’s the ultimate grocery purchasing guide, with detailed analysis and recommendations for all food groups. So have a look at Buck Books, and grab your Kindle copy before time runs out. Enjoy!
Following is an excerpt from the Caltons’ popular new book, Rich Food, Poor Food. I’ve chosen their section on herbs and spices because I learned more details about how to choose the best herbs and spices, and what benefits they offer, from reading their material. If you notice on my Primal Blueprint Food Pyramid, herbs, spices and extracts occupy a nice little triangle at the top. You’re not consuming mass quantities of them as a big calorie source, but they make an important contribution to a healthy diet nevertheless. Besides adding flavor and protecting against microbes, herbs, spices, and extracts provide outstanding levels of antioxidants – some of the highest values found in any food.
If you’ve been reading this blog for any reasonable stretch of time, you know that I’m a big proponent of getting dirty. By overvaluing sterility and fearing dirt – in our homes, our guts, even our hospitals – we’ve impaired our immune systems, our gut and digestive health, and even our mental health. The world is a dirty place, and we need to accept that. We need to embrace it, within reason, especially if we’re wards of tiny still-developing humans for whom exposure to dirt has important and resounding benefits. You’ve got the benefits to current and future immune function that I’ve gone over in the past. Then you’ve got soil-based microbes like Mycobacterium vaccae, which increase serotonin levels and may be responsible for the positive disposition that seems to be universal among hobby gardeners. It’s probably why kids have a natural inclination to engage with the ground, get handsy with the soil and make out with mother nature. I say we let them.
In today’s edition of Dear Mark, I cover three questions from readers. First is from Richard, who’s taking his father back to the old country – Italy, to be exact – for a two week vacation to visit the place of his birth where he’ll be immersed in pasta, sweets, and liquor and completely at the mercy of his hosts. What should he do? Second, what’s the deal with pili nuts? Are they worth including in a Primal way of eating? And finally, a reader is worried about nutrient deficiencies when fasting. There’s really nothing to worry about as long as you’re reasonable about your fasting habits, and I explain why below.
Episode #31 of The Primal Blueprint Podcast is now live. I hang out with Jimmy Moore to talk about his new book, Keto Clarity, and the wide array of health benefits a ketogenic diet can offer. If you have any ideas for future podcasts, please let us know by using the blue “Submit a Question” button in the sidebar!
This guy’s taken it upon himself to record himself doing each of the Primal Blueprint Workouts of the Week. He’s up to number 7 so far.
Research of the Week
A cool (but also depressing) paper explores all the possible ingredients, additives, and accidental contaminants in our food that could be making us fatter.
If you like the spicy, vinegary bite of pickled ginger, then it’s a condiment you easily could, and should, make at home. Scan the labels of pickled ginger next time you’re at the grocery store and you’re likely to find ingredient lists that include artificial pink dye, aspartame or lots of sugar.
Using three ingredients at home – ginger, rice vinegar and honey – and a very simple method, you can make your own pickled ginger in about 20 minutes. Give it another 24 hours for flavor to develop and the pickled ginger is ready to eat. It keeps almost indefinitely, so just stash it in the refrigerator door with your other refrigerated condiments.
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 want to begin by thanking you so much for what you are doing to help people, and for such an impeccable website and thorough information. I enjoy being a part of the community and gleaning so much good information every day!
I have always been conscious of what I put into my body. Conscious, not strict. I have never smoked a cigarette, and I haven’t eaten fast food in probably 10 years. I also managed to stop drinking soda a while back. But, like everyone, I made plenty of mistakes (I also still make them – but, ya know, slightly fewer now). Unfortunately, the majority of those were from being mis- or un-informed. Though some of them were just from being human and hungry!