Month: September 2015
It happens to the best of us. You start sneaking a few more bites of bread when out to dinner and trying your buddy’s delicious-looking pizza. Your workouts trickle to once a week, sometimes none. You walk less, couch more. And then one day, you realize you’ve gone off the wagon. You’ve gained belly fat. You’re getting winded going up the stairs. Your once-pleasurable hikes have become grueling affairs that you dread and end up avoiding. Your fridge is full of takeout boxes and you realize you haven’t cooked in two weeks. You need to restart your Primal lifestyle, and fast.
How do you do it?
Turns out there are more than a few ways that you probably haven’t considered. Let’s explore them:
A little discussed phenomenon is disturbingly common among health-conscious eaters, especially those diligent about eating plenty of fresh vegetables and fruits, low-fat dairy products, and whole grains. Granted, not very primal, but even super-primal-aligned folks suffer from digestive difficulties related to eating their abundant servings of veggies and fruit. The condition is called Fruit Belly—a bloated cranky, gurgly, and visceral-fat-hoarding abdomen that grows (or refuses to budge) despite your best efforts to eat healthy, and even despite your success at sculpting the rest of your body.
Romy Dollé is a Swiss author, chef, supermom and companion to sports trainer extraordinaire Dave Dollé. After suffering from the condition herself despite a super healthy, primal-aligned diet, she studied Fruit Belly extensively and prepared a fabulous resource to identify and help readers overcome this annoying and poorly-understood condition. Her comprehensive book, Früchte-Wampe, published in German, was a hit in Europe, so we have translated it and delivered it to the US market, with this post marking the official launch. Don’t miss the special offer I have for you below. But before we get that, a few more details about this fantastic new book.
For today’s edition of Dear Mark, I’m answering three questions from readers. First, what’s the deal with lead in crock pots? Some say lead leaches into the food when we cook with crock pots, while others aren’t so sure. And if the leaching of lead from crock pot ceramics into our food is, indeed, a problem, what equivalent product do I recommend? Next, a new study indicates that human norovirus is highly prevalent in oysters. Should we stop eating the canned smoked oysters from Crown Prince? And finally, do we really need to consume extra carbs with our creatine to get the full benefits?
I want to give a HUGE thank you to everyone who submitted an essay for the Primal Blueprint Scholarship. Between my staff and I, we read every single submission (and there were LOTS of submissions). The sincerity, passion, and strength in each and every essay makes me proud to be part of this community, and thankful to those that read what I write here at Mark’s Daily Apple. And, of course, I’d like to give a big congratulations to our three scholarship winners: Lana, Buck and Tanja. We’re all thrilled to have you on board the growing community of Primal Blueprint Certified Experts! Thanks again, everyone. I hope to see many of you in the program soon. Grok on!
Your next pot of chili doesn’t have to be the same old ground beef chili.
Instead, cook up a pot of ground lamb seasoned with things like turmeric and ginger and a few tablespoons of fiery harissa. The end result is a meal that’s still recognizable as chili but has delicious new flavor.
You know the drill with lamb by now: it’s a nutritionally complete protein packed with all 8 essential amino acids and a whole lot of vitamins and minerals. Lamb can be challenging to cook, but when your butcher grinds it for you and it’s used as the base for chili, there aren’t any worries about overcooking the meat and making it tough. This is an easy and stress-free way to cook lamb.
Harissa is used as the main spice component in this lamb chili. This Middle Eastern condiment gives chili (even beef chili) amazing flavor and adjustable heat. Two tablespoons of harissa adds a slow, robust burn to a pot of chili. Cut back to 1 tablespoon for less heat, or, use the harissa strictly as a condiment. That way, everyone can give their own bowl of chili as much or as little heat as they want.
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!
Several years ago I went from my 15 year career working in hospitality management and found a government job in a call centre. It was at this time I fell in love with my future wife who also worked in the call centre. I weighed in at about 96 kg at this stage and thought I was relatively fit. Though the only sport I was involved in was basketball with my mates, maybe once a fortnight.
I had never been more sedentary than when I was working in the call centre, and after having proposed to my wife six months after we met, I guess I kind of stopped putting in any effort with my appearance. My skin was blotchy and the kilograms started to pile on. I married my wife two years after we met, weighing in at 108 kg.