Month: June 2016
Getting healthy. It’s an admirable, enviable endeavor, you think. In fact, it’s what you’ve wanted, maybe desperately, for a long time. And then you came across Primal. You’ve been convinced for a while now that it’s a good guideline for how to live—reading the blog, maybe trying a Primal-friendly meal now and then. You’ve even read a book (or cookbook)—or two. You have the knowledge. You have the interest. Maybe you even feel a fire lit under you by a recent diagnosis, an additional medication, or an added 10, 20, or 50 pounds. The next logical step would be to put a Primal plan into action, right? Take it on, make it happen. Change your life for the inconceivable better. But, for many of us, that’s where fear rushes in to gum up the whole process.
Amidst all the debate over how saturated fat and PUFAs differentially affect our health, we often forget about monounsaturated fats, or MUFAs. These are almost universally tolerated, if not loved. No one really maligns them. Vegans and carnivores alike consume them on a regular basis. You find ’em in nuts and seeds alongside PUFAs. You find them in animal fats alongside saturated fats. In most healthy diets, whether alternative (Primal, keto) or conventional (Mediterranean, AHA), monounsaturated fats feature prominently. They can’t really be avoided. But they’re an afterthought in hard core nutrition geek circles. Probably because no one really attacks them. Probably because they’re uncontroversial.
Let’s change that. Today, I’m going to explain why, in explicit detail, you should be eating more monounsaturated fat—if you aren’t already.
If you follow health news, you might be thinking exercise doesn’t matter when you’re trying to lose weight. Vox just published a big piece showing how useless exercise alone is for weight loss. The NY Times says “eating less” is way more effective than “exercising more.” Obesity researchers like Gary Taubes and Yoni Freedhoff—who don’t agree on much else—both think using exercise to fix obesity is futile. I’ve always said that 80% of your body composition is determined by your diet, not how you exercise. And everyone knows it’s really hard, bordering on impossible, to out exercise a bad diet. You might be able to out exercise a bad diet if all you care about is abs and race times and make it your job, but eventually your poor health will catch up with you.
That doesn’t mean exercise doesn’t matter for weight loss, though. It does.
For today’s edition of Dear Mark, I’m answering two reader questions. First, I answer a very specific question about blackstrap molasses, that nutrient-dense sweetener with the distinctive taste. How can a person who hates molasses work it into their diet? Next, I address concerns surrounding a set of healthy whole grain studies that I’m sure you’ve been hearing about. Are whole grains really healthy? Will they make you live long and prosper? Is there something unique to whole grains we’re missing out on?
Last chance. Until this Thursday, the following digital books are on sale for only $3.99 on Amazon: Primal Blueprint Healthy Sauces, Dressings and Toppings, Primal Blueprint Quick and Easy Meals, Paleo Primer, Rich Food, Poor Food, and Primal Cravings.
I’m in a new documentary on the problematic history of wheat. You can watch it online for free until June 30th. You won’t want to miss it. Click here to sign up and grab your spot.
To celebrate the upcoming launch of PRIMAL KITCHEN™ California Extra Virgin Avocado Oil, we’ve partnered with COYUCHI for a Summer Dining Sweeps! Enter to win $300 in prizes from two California companies that bring organic linens and flavorful ingredients to your table. Click here to enter.
Fish broth isn’t as versatile as chicken or beef broth, but it’s a special thing, nevertheless. It’s delicate and savory with the appetizing flavor of seafood.
Is this the type of broth you’ll sip straight from a mug? There’s no reason not to if you like fish. Plus, you’ll get a healthy dose of omega-3s, fat-soluble vitamins, selenium, iodine, and other minerals. Enough gelatin can be extracted from a few pounds of fish parts to give your broth a gelatin-rich texture that turns to jelly when refrigerated. The most important fish part to use is the head. In fact, you can make broth entirely from fish heads, although the spine and other bones can be added as well.