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
Diane often leaves a lot of space to make her recipes your own, and this one is no exception. This recipe can easily be modified to switch up flavors, or for those following a low FODMAP diet.
If you’re looking to dress-up the wild canned salmon you’ve been buying, this is the recipe for you! It’s quick and easy, and it can be made mostly from the ingredients you tend to have on-hand.
Bonus recipe: Use Primal Kitchen™ Mayo to make an amazing dipping sauce/topping for these salmon cakes using the recipe at the bottom of the page.
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!
My story? A journey to say the least. I have come to learn there are literally millions of people caught up in the same vicious cycle I was stuck in. My entire life from the age of eight years old—yes, I was on a “diet” at the age of eight—my weight was up and down continuously, sometimes dramatically up and down. I tried just about every diet on the market, weight loss aids, appetite suppressants, supplements, cleanses, you name it and I probably had tried it. I had gone as far as starvation diets, and countless hours in the gym. Yes, I had times where I was lean, weight was down, I even did some modeling in my 20s but I did not “feel good.” I constantly had health problems from chronic physical illness to an anxiety disorder early in life. I tortured my body in pursuit of looking good, “being lean.” It was a full time job, trying to reach this image/goal/desire.
It’s okay to do the double take—dispositional mindfulness. How’s that?
By now most people have heard of mindfulness meditation. I’ve written a bit about it for the blog, also noting that other forms of deep relaxation practice tend to work better for me. As quiet blocks of time devoted to emptying the mind and bringing awareness to your breath as well as other body sensations, meditation can clear away conscious thought and let us rest in a deep calm, triggering the feel-good, health-promoting hormonal effects of the body’s potent relaxation response. Research has shown regular practice for even just a couple months literally changes the brain’s structure and confers a whole host of health advantages. But what about the application of a mindful approach to everyday life rather than a particular “practice”?
I’m sure you’ve seen the rash of fear-mongering headlines proclaiming red meat to be as carcinogenic as smoking. In fact, I know so because dozens of you have asked me for my thoughts. What’s going on? Do we need to worry? What actually happened? Why have your vegan friends become even more smug than before? Why did your crazy aunt send an email in all caps pleading for you to stop eating “so much beef”?
Citing a short summary paper of a much larger study, earlier this week the World Health Organization (WHO) named processed meat a definite human carcinogen and red meat a probable human carcinogen. That’s frightening at first glance. I mean, the WHO? Great band, weren’t quite the same after Keith Moon died, but for my money they’ve always delivered quality health information. When they issue a report about dietary carcinogens, I listen up.
I generally don’t subscribe to the idea of superfoods. While I’ll try your obscure Amazonian berry that spent a fortnight fermenting in a capybara’s colon, I won’t join your pyramid scheme to help sell it. I may very well add a teaspoon of gelatinized maca root to my smoothie, but I won’t claim it’s responsible for my great health. These foods are perfectly nutritious, contain impressive levels of some unique phytonutrients, and often have robust clinical support as inclusions in healthy diets. But c’mon: who’s regularly eating goji berries for $15 a pound? They’re not even that great.
I’m far more interested in the regular “superfoods.” The normal foods that we don’t necessarily consider super. The ones that are just there but have incredible health benefits just the same.
For today’s edition of Dear Mark, I’m answering three questions. The first one concerns blackstrap molasses, a type of sugar I’ve suggested people eat for its rich mineral content. Does the value of the minerals outweigh the impact of its sugar content? Next, say you’ve got a slice of birthday cake you’re committed to eating. Is it better to eat it all at once or piece it out across multiple days? And third, how can someone who’s unable to squat obtain the benefits of squatting while pooping? In the absence of actual squatting, is there anything a person can do to smooth out the process?