The popular story of how low-carb diets work goes something like this: Reducing your carbohydrate in...
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
Research of the Week
Mainlining garlic for cold season? Have an apple over salad for the sake of those around you.
Dim light in the room when you sleep impairs cognitive performance the next day.
Doctors are over-diagnosing breast cancer.
An extra hour of sleep increases wages by over 1% in the short term and 5% in the long term.
Better pupils have bigger pupils.
Interrupting your sitting with frequent standing breaks increases mental alertness, reduces fatigue, and inhibits food cravings.Read More
Here we have the rare Primal recipe that tells you to forgo homemade and instead use three store-bought condiments: Korean gochujang, kimchi, and PRIMAL KITCHEN™ Mayo. With this trio of ingredients, you can whip up a wildly flavorful shrimp appetizer. Plus, you’ll get some beneficial probiotic bacteria with every bite.
To make this addictive recipe, you’ll marinate shrimp in Korean gochujang, a fermented chili paste with a spicy and slightly sweet flavor. On the side, finely chopped kimchi is blended with Primal Mayo to make a full-flavored, pungent and creamy sauce for dipping. Quick, easy and delicious!Read More
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. In fact, I have a contest going right now. So if you have a story to share, no matter how big or how small, you’ll be in the running to win a big prize. Read more here.
Dear Mark, This letter has been a long time coming. Like many of your readers, I had followed the standard American diet rather thoughtlessly, though I did experiment some with vegetarianism. I loved baking my own bread and even bought and ground my own flour. But though I was rather a skinny teen, I gradually ballooned up. And I do mean balloon.
I was so uncomfortable, nothing fit, and all my weight was around my stomach and my face. I knew I couldn’t go on like that. When I turned 40, we decided to get serious about our health and eating. My wife had also gained a lot of weight. We discovered Atkins, lost some and then fell off the wagon and added more back on. We tried again. This time my wife lost a ton, and so did I. I dropped back to about 155 or so.Read More
In yesterday’s post, “My 7 Favorite Practices for Engineering the Good Life,” I included a curveball of sorts—right at the end. Chase down fear.
While all seven have been game changers, that one claims the pinnacle. The fact is, it’s the hardest one to embrace time and again, but it’s never ceased to move my life forward in very clear, tangible ways. Still, every time I have to talk myself through the same process.… How can I possibly take on something this substantial? What am I thinking? That one’s just too big, too complicated, too ambitious. This time, surely, you’ve overstretched, Sisson.Read More
I’ve never strayed from my basic assertion that the Primal Blueprint is about attaining hedonism congruent with good health. So, when I talk about engineering the good life, I’m not sacrificing health, or wellness, or fitness. I reject the assumption that enjoying oneself implies degrading one’s health. That’s often true, but it doesn’t have to be.
Engineering the good life often requires that you sacrifice immediate pleasures for lasting ones.
Engineering the good life is about removing negative inputs as much as it is about adding positive ones. If a negative input confers momentary pleasure, removing it will remove some pleasure but add more.Read More
Three years ago, my pal Gabi Lewis—founder of Exo, who make the best cricket protein bars on the planet—made a compelling case for eating more insects. Today, I’ll build on these arguments and, based on new evidence, offer even more reasons you should consider incorporating edible insects into your diet.
Though few people reading this consider insects anything but a novelty, for many human cultures they were (and are) staple foods. Humans have been eating insects for millions of years, starting with our distant ancestors and continuing through the present day.Read More