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
First off, let’s settle one thing right away. Grilling is not the same as barbecuing. Barbecue means big cuts of meat cooked low and slow. Depending on the animal, it can be an all-day affair with hours of preparation and plenty of leisure. In other words, it’s an actual event. With the time and labor intensity, barbecuing (as Michael Pollan put it so well recently) is the stuff of primal ritual, the site of social cohesion in our evolutionary story. Grilling, on the other hand, offers the smoke and fire experience without the bigger doings. While not as idyllic a prospect, it’s convenient. It means throwing a steak on the grill after work and eating it 20 minutes later. That’s the beauty of grilling. It’s relatively quick, requires very little clean up, and let’s you kick back outdoors while cooking dinner.
In order to relax, however, it’s good to be confident that dinner won’t go up in flames. Luckily, what separates someone who burns dinner from a real grill master is simply practice, plus a few tips and techniques.Read More
For today’s edition of Dear Mark I’m answering a pair of great questions. First, Vaughn asks me about a recent study where ethnic Chinese participants were placed on several different diets, and those on the “low-carb, high-fat” one actually did worse than those on higher carbs and lower fat. Should you give up your low-carb approach? Then, I explore the bone-strengthening effects of prunes and discuss the Simon and Garfunkel diet.
Let’s go:Read More
RESEARCH OF THE WEEK
Preformed vitamin D, the kind found in eggs, fish, and meat, is about 5 times as bioactive as vitamin D3. This makes animal foods a rich source of vitamin D and may explain why human skin lightened after the adoption of agriculture—so they could replace the vitamin D they no longer got from hunted meat.
Deficiencies of carnitine (a nutrient found in meat) may explain some autism cases.
Some people may be overdoing vitamin D supplementation.
Given a prompt, airport visitors are more likely to walk than ride the people-mover.Read More
Guacamole is an easy sell. Put a bowl out at a party, and immediately the entire group is hovering over the bowl ready to dip in. So, imagine what might happen when a bowl of bacon guacamole is served. Stand back—this is a flavorful, high-fat snack that people are going to run towards.
Basic guacamole doesn’t really need a recipe. In essence, it’s just avocados, lime and salt. However, if your usual go-to has tasted a little ho-hum lately, this recipe will guide you back to an amazing bowl of guacamole. Ripe avocados are mashed with shallot, garlic, cilantro, lots of lime, and yes, bacon. Bacon is the perfect salty, crunchy topper for guacamole.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. I’ll continue to publish these each Friday as long as they keep coming in. Thank you for reading!
From the time I was fourteen, I remember being fascinated by the impact food seems to have on a person’s health. I think it started when my best friend and I were watching a news program while we waited for our favorite show to start, and we heard the newest research suggesting that we should limit certain foods in our diet. My friend and I wondered if we could live without pepperoni pizza, and it became a challenge. I often find myself wondering if she ever began eating red meat again.
As I went through the early years of college, I followed the low-fat/high-carb life of the time, and I exercised aerobically. I cannot fathom how much cereal l consumed. In spite of really trying to apply the prevailing health advice, I had gained the dreaded freshman fifteen then expanded from there as the years passed.Read More
One of the reasons CrossFit tends to produce excellent physiques in both men and women is that it forces you to do everything. You’re lifting heavy, sprinting, going long and slow sometimes, going short and intense. You’re tapping into every energy system and stimulating anabolic pathways. It’s a recipe for fat loss and muscle gain.
If you eat enough to support your activity levels, that is.
Historically, that’s been the big knock against paleo by CrossFitters: It’s too satiating a diet. The food you eat is so nutrient-dense that you end up eating fewer calories than you need to maintain the activity. What makes paleo so great for weight loss—inadvertent calorie reduction—makes it tough for CrossFit.Read More