The popular story of how low-carb diets work goes something like this: Reducing your carbohydrate...
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
Behind all good intentions – the long-range vision, the ultimate goals, the short-term strategies or daily routines – is our bottom line. What is the least we are willing to accept from ourselves in a given day? This question is probably the most important you will ever ask yourself.
Experience tells me the biggest obstacle for people is their perception – their perception of their circumstances, their perception of time, their perception of their bodies, their perception of their potential. Anyone can dream up goals, but it’s how we weave our intentions into our daily reality that matters.
Today, I’m releasing two brand new Primal Blueprint eBooks and giving away several gifts as part of a special offer for Mark’s Daily Apple readers (you!). The offer lasts just one week (April 29-May 6). You won’t want to miss it. But more on that in a moment…
One of the primary challenges to living a primal-adapted lifestyle is accessibility. Make that affordability and accessibility. One of the constant refrains I hear from Groks and Grokettes is “I just don’t have access to primal-friendly foods in my small town” or “paleo foods are so much more expensive that it’s hard to stay on track.”
A few weeks back in the “How to Improve Your Insulin Sensitivity” post, I apparently dropped a bit of a bombshell: that very low carb diets can induce insulin resistance. Many of you wrote to me asking about the effects of low-carb dieting on insulin sensitivity and wondering whether you should begin eating more carbohydrates to counter it. Well, maybe, but there’s a right way and a wrong way to eat carbs if you’re low carb. The wrong way is to just add a ton of carbohydrates on top of your low-carb Primal eating plan without changing anything else. Doing that, especially in perpetuity, will likely lead to weight gain, hyperinsulinemia, and even more insulin resistance. Bad all around.
Now, many people are perfectly happy on a perpetually low-carb diet. I function quite well on a low (but not very low) glucose diet, hovering around 100-150 grams a day and often dipping below that. I might go even lower if I didn’t love vegetables and berries so much. But, assuming you are experiencing physiological insulin resistance caused by a very low carb or ketogenic diet, what happens when you do want to incorporate carbohydrates in your diet?
For today’s edition of Dear Mark, we’ve got a three-parter. First, I try to help out Karson, a guy who’s trying to convince his osteoporotic, sun-starved mother to try a few lifestyle interventions that may improve her condition without coming off as smug. Hopefully I’m persuasive enough. Next, is it really possible to gain body fat on a caloric deficit, or is something else going on? And finally, Dawn seems to be doing everything right, but she’s not losing any more weight — weight that she feels should be coming off. What can she try next?
I’ve got an exciting opportunity headed your way next Wednesday, so be sure to stay tuned. I’m releasing a new ebook and much more, so mark you calendar!
Here’s more confirmation that BPA could have harmful effects on the environment and human health.
Real Vegan Cheese. Is it headed to a market near you?
Researchers get a few steps closer to understanding just how common biomarkers of sleep debt found in humans, rats.
If you’ve cooked fish wrapped in parchment paper before, which gently steams the fish and keeps the flesh moist, this recipe will make total sense. But in this case, instead of parchment, the wrapper is edible, nutritious and delicious.
Nori, a sea vegetable best known as a wrap for sushi, can also be used to wrap fish while it’s cooking. The nori seals in moisture, keeping the fish juicy and flavorful. This meal is all about moist, tender salmon. When arranged on a plate of sautéed mustard greens and shiitake mushrooms it looks like a rather fancy feast, but there’s no need to be formal. The salmon and nori packages are easiest to eat with your hands.