Month: March 2017
The older you get, the more important strength, agility, power, and lean mass become. This isn’t how most people approach old age. They expect strength and all the other trappings of physical capacity to degenerate, and so they do. It’s what happens all around us, every day. Seniors are feeble, right?
The weight room is scary for a lot of people. Hell, even able-bodied youngsters in the prime of their lives shy away from lifting heavy things. So, first things first: Seniors should definitely strength train. If you’re unsure of your form and capabilities, find a trainer who works with older folks and ensure your safety. Just get out there.
Today’s guest post is written by Tim DiFrancesco, PT, DPT, ATC, CSCS, Head Strength and Conditioning Coach for the Los Angeles Lakers and owner of TD Athlete’s Edge. Tim is a longtime friend of the Primal community, and I’m thrilled to have him contribute today. He’s offered to lead us through a portion of the screening he uses to evaluate players as well as exercises to improve weaknesses. I think you’ll find a great deal to apply to your Primal fitness in the tips and demonstrations.
For today’s edition of Dear Mark, I’m answering four questions. First, I give a few options for recreating, or at least approximating the emulsification power of the mighty egg yolk for a reader who’s allergic (and give a quick preview of an upcoming Primal Kitchen product). Next, I explain why people with sleep apnea often grind their teeth, and mention an nutritional factor that might also cause grinding. Third, can you ferment frozen vegetables? Should you ferment frozen vegetables? And fourth, is fermented food safe while breastfeeding?
RESEARCH OF THE WEEK
Your back really could be killing you.
Anti-smoking ads that use nostalgia are more effective than ads that use shame.
For people with the rarest and most severe form of epilepsy, keto might be the best option.
Fasting regenerates the pancreas in diabetic mice.
Pregnant women should avoid licorice.
Kerala lamb curry forgoes the thick, soup-like sauce often associated with curry. Instead, chunks of meat soak up almost all the sauce, creating a fragrant stew of spices and meat that can be eaten with a fork, no spoon or rice needed.
Recipes for Kerala lamb curry vary slightly in their cooking methods and ingredient lists. What the recipes all share are tender chunks of lamb, plus lots of spices. This recipe uses ingredients you probably have in your kitchen already—coriander, turmeric, onion, garlic, shallot, ginger, coconut milk—and a few you might have to search out, like Kashmiri chili powder and fresh curry leaves.
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.
My story is a fun one. Nothing crazy drastic, but fun nonetheless. It started January of 2012, when I first started reading success stories from MDA. At this point in my life, I was no stranger to the human body and how best to treat it. I exercised moderately, and ate plenty of vegetables and fish as part of my normal diet. I tried to get at least 6-7 hours sleep and remained injury-free. So when I first started reading, I thought this makes sense. It’s working obviously—however, I’m not going to take the plunge quite yet.