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
For today’s edition of Dear Mark, I’m answering a few questions about grass-feeding several of you raised in last week’s comment section. First, is there a difference between grass-fed and grass-finished?What is the difference between grass-fed and grass-finished? Next, is it true that lamb is by definition grass-fed? Are there actually lamb feedlots, or can we be certain that the lamb we eat lived a fairly decent, grassy life? And finally, what about grass-fed eggs? Does such a thing even exist? After all, when most of us think about happy egg producers, i.e. fowl, are they munching away on their fair share of freshly sprouted greens?
Let’s find out:
PRIMAL KITCHEN™ Dark Chocolate Almond Bars are now available. They’re delicious. They’re healthful. And you can get a free 6-Pack of them from Thrive Market while supplies last. No joke.
The human equivalent of 17-18 eggs per day cures diabetic rats.
A mix of interval and traditional endurance training boosts strength and size gains from strength training.
Bone broth has been getting so much buzz, it doesn’t need a lengthy introduction. By now, you probably know that sipping a warm mug of broth is not only soothing, but also a nourishing source of gelatin. So, you keep a supply of bone broth in your refrigerator or freezer*. And you’re sipping mugs of it, and it’s soothing, and nourishing, and all that—but it’s also getting a little boring. Not because you don’t like bone broth. It’s just that you’re craving a little more flavor, a little more pizazz, a little something different than a basic mug of broth. Perhaps broth with the rich flavor of porcini mushrooms? Or the spicy kick of Sichuan peppercorns? How about of mug of broth laced with the exotic flavor of cinnamon, ginger and star anise, or the comforting flavor of butter and leeks?
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’ve been debating sharing my story for over three years now! I’ve never felt like I was at a “good enough” point to submit it. I kept telling myself to wait just a little longer to share my story. I know I am far from “perfect”—but I also know that I have a lot of be proud of.
My journey started in 2010/2011. I was at an average weight, but I wasn’t my healthiest. I had serious digestive issues. I blamed my problems on lactose, as many people do. I recall having to run out of several college classes just to use the bathroom. I thought it had to be the big glass of milk I had at breakfast—I never could have imagined that whole wheat bagels and toast were the issue!
If you ask the average person on the street to list “primal emotions,” I’d venture that anger would be one of the first examples they offer. I think we automatically connect a primal state with anger because anger’s power is more reminiscent of instinct than sentiment. It’s an emotion that can instantaneously engulf our entire being—a red hot feeling that can send all rational thought and genuine self-interest down the toilet in a nanosecond. While other emotions have their physical hold, anger can grip us in a way few others can. Fear, the other primary instinctual emotion, generally lifts with a clear, even euphoric release (as long as its situational, not a product of neuroses). Anger, however, doesn’t die so easily. Like the embers in a fire, it needs ample time to fade. The visceral energy of anger is remarkably durable. We kid ourselves if we think we’re immune to its inherent human force. That said, how can we keep it reined in enough to not thwart our own well-being (not to mention anyone else’s)? How can we control or manage it—even channel it? In short, how can we have and express anger without getting burned by it?
We all know vegetarians and vegans. And while we have our differences, they are our friends, our family, our partners, our spouses, even our children. We all have people in our lives who avoid meat and/or animal products in general for multiple reasons—health, ethics, the environment, squeamishness, animal welfare—but we care about them. We also subscribe, with varying degrees of rigidity, to an eating philosophy based on the nutritional importance of animal foods. How do we reconcile these competing loyalties? Should we give up on them? Are they a lost cause? Should we simply wait for them to come limping toward us with sallow skin and low muscle tone? I kid, of course. We should absolutely help where and when we can.
Yet telling them to “just eat meat” doesn’t work. If anything, it’s counterproductive. Instead, we can offer productive, legitimately helpful advice from a Primal perspective. Like: