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
I’ll readily admit I love New Year’s. Beyond the parties and hoopla, honestly it’s the reflection and planning that really appeals. What can I say? I love what I do here…. As I mentioned last year, it’s been an annual tradition to sit and take stock of all we’ve put together at MDA over the previous months. This year is no exception! It’s incredible what happens in just a year’s time. New Year’s for me is the time to appreciate all that—what we’ve explored here and what others have contributed. Let’s take a look at some of what we’ve discovered, shared, cooked and experimented with for 2015!
Where to start?
I’m 62. I’m supposed to have a big belly. I’m supposed to be taking at least four prescription drugs a day (PDF). I’m supposed to be lining up for the early bird special at the Denny’s on Lincoln. I’m not supposed to be lifting weights, sprinting, and beating younger guys at Ultimate Frisbee. I shouldn’t be snowboarding, starting exciting new business ventures, or going shirtless in the Southern California sun without sunblock. I’m supposed to be set in my ways, not open to new evidence. I’m supposed to be remembering my younger, better days as time slips away and I descend ever more rapidly into frailty, financial insolvency, and death. Time is supposed to speed up as I age, not slow down.
As the end of the year rolls around, I always like to reflect and assess…did I stay in 80/20 balance, was I an exemplar model of a modern caveman…you know, that sort of thing. I realize I’ve been a bit of an overachiever in 2015…and I’m proud of it! We’ve got new Primal Blueprint Publishing books out to rave reviews and you’ve probably heard I launched a line of paleo/Primal foods, PRIMAL KITCHEN™, that’s exceeded my expectations in growth and reception. PRIMAL KITCHEN™ Mayo keeps selling like hotcakes, the Avocado Oil is going strong, my Dark Chocolate Almond Bars literally crashed PrimalBlueprint.com on launch day, and I have two new PRIMAL KITCHEN™ offerings to share with you before we bid adieu to 2015.
For today’s edition of Dear Mark, I’m answering a bunch of questions from readers drawn from the comment sections. First, is there a better, whole foods-based alternative to prebiotic powders, meals, and flours? Turns out there are many, and I give a few of my favorites. Next, what’s the deal with NSAIDs and the gut? Everyone knows they increase leaky gut, but can they also affect the gut biome directly? I finish up by answering several readers questions regarding hydration. Can stevia replace syrup in the hydration solution I posted? Does anything change for post-menopausal women? Does milk work?
The genetic link between physical activity and health.
Scientists can determine how many cats, dogs, men, and women live in a household by analyzing the bacteria content of its dust.
Obesity may be worse than a lack of fitness.
Nine in ten cancers may be caused by lifestyle or environment (as opposed to genes).
Dulse, a type of red seaweed with high amounts of magnesium and calcium, has gotten some attention for tasting like bacon from the sea. Is it just media hype, or is it possible that dulse (pronounced duhls) really does taste like meaty, salty, fatty bacon?
Dried, whole leaf dulse can be eaten right out of the bag. It’s a bit chewy, tastes very salty, a little smoky and has that fresh-from-the-ocean seaweed flavor. When dulse is heated in a skillet with a little oil, it changes. The texture gets crispy, the seaweed flavor fades and the smokiness get stronger. It does indeed have some bacon-like qualities.
Even so, if you expect the dulse to taste exactly like bacon you’ll be disappointed. There is nothing like bacon…except bacon. But if you taste pan-fried dulse with a forkful of scrambled eggs and an open mind, you’ll be pleasantly surprised by how well the smoky, salty flavor pairs with eggs. It’s not exactly like traditional eggs and bacon, but it’s a breakfast that’s good in its own right.