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
Humans are competitive animals. We like a challenge because it compels us to rise to the occasion, prove ourselves, get better at something, or become a bigger version of ourselves. For people, challenges are like hormetic stressors—they often cause suffering and require hard, unpleasant work but provoke a beneficial response that makes us stronger than we were before the challenge.
How does that apply to the challenges I’ve laid out in today’s post, which are all about food, diets, and cooking? Each one unlocks a tangible benefit (eating more vegetables helps you obtain more nutrients, stopping the meal before you’re too full lowers energy intake), but there are also less obvious benefits to meeting a challenge.
Let’s get right to it:
For today’s edition of Dear Mark, I’m answering questions from the comment section of last week’s fasting post. You guys brought up some great points, and I’ll be addressing some of them. First up, do you need to follow a vegan diet to maintain the health benefits of long fasts? Second, I give a tip or two for appetite suppression during the fast. Then I discuss my definition of a long fast, the potential effect of fasting on gut bacteria (and whether we should consume prebiotics and probiotics while fasting), the reason why fasting makes some people have short fuses, and whether green tea k0mbucha breaks the fast.
Compressed eating windows work in young men who lift heavy.
In women, red meat deficiency may lead to depression.
Drinking sugary beverages every day only makes you want them more.
Bronze Age women had a thing for steppe horsemen.
This Primal recipe for wonton soup will save you time and unnecessary carbs. Just skip the wonton wrappers—it’s as simple as that. Instead, roll the ground pork filling into tiny meatballs and drop them directly into a pot of simmering broth. In a few minutes, the juicy little meatballs flavored with tamari, ginger and sesame oil are done. Ladle the gluten-free won ton soup into a bowl, garnish with scallions, and dinner is served.
The broth for this wonton soup is easy to make and deeply flavorful. Just take chicken stock and simmer briefly with ginger, green onions, and kombu. Kombu is a type of seaweed sold in dried strips. It adds minerals (like iodine, magnesium, manganese and iron) to broth. It also adds very subtle umami flavor. Kombu is a great supplemental food to keep in your panty. It keeps almost indefinitely and can be added to any type of soup without noticeably affecting the flavor. It’s a really easy way to get some of the health benefits of seaweed, without actually eating seaweed.
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.
I’ve always had an interest in biology, evolution and how the body works.
As a child I loved the idea of being a medical doctor. However, in my teenage years my dreams of becoming a medical doctor started to waver when I discovered that I would often feel faint at the sight of blood.
All hope was not lost, however. After attending a career workshop at the age of 16, I discovered that there were plenty of other ways I could be involved in medicine. I soon became fascinated with the idea of becoming a medical researcher. I was quite taken with the idea of being involved in the discovery and development of cutting edge research that had the potential to change the world.
I was an idealist back then, and I still am now.
Sometimes it seems like this world is built for extroverts. The most successful politicians, entertainers, and public figures are (or at least come off as) extroverts. One of the “Big 5” personality traits we use to judge and praise people is extraversion (Introversion, falsely assumed as simply the lack of extraversion, doesn’t merit mention.) Certain studies suggest that extroverts make more money than introverts, on average. Extroverts tend to be happier than introverts, regardless of the cultural context. Introverts are more likely to suffer from depression and asthma.
On paper, it seems like extroversion is the clear evolutionary winner. It makes you happier, wealthier, and even healthier (maybe). It’s selected for in many of the most public spheres, like entertainment and politics. So why has introversion been so well preserved? Why do introverts, by most accounts, still comprise at least 25% of the population?