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
Paleo f(x), my favorite holistic health and fitness event in the world, returns to Austin, TX, April 27-29th! Yup, that’s right around the corner! In case you missed it the last 6 years, Paleo f(x) is the ultimate Who’s Who gathering of the ancestral health movement—as well as the best Primal party you’ll ever go to hands down.
I’ll be one of the speakers in several Mastermind Panels, including “State of the Paleo Union” and “The Smart Art of Endurance Training,” and I’ll be giving a talk on “The Evolution and Future of Ancestral Health Coaching.” Our very own Elle Russ, host of the Primal Blueprint Podcast, will also be speaking about her continuing research and experience with The Paleo Thyroid Solution. And my friends, coauthors, and fellow keto aficionados, Brad Kearns and Lindsay Taylor, will be there doing Q&A and other activities (be sure to check out their Keto Happy Hour), as will our Primal Health Coach and Primal Kitchen teams.
I get the question all the time: “So, what does a regular day of eating look like for you?”—particularly since I went keto. I get asked when I typically start eating and how I schedule my workouts around fasting periods? What do my meals themselves look like? Do I ever snack? Today I’m answering all of these—and sharing more about my own personal approach to ketogenic living.
I can’t complain about my existence in modern culture. My life is great. I have a loving family. My kids are happy and successful. My wife is a friend and lover and confidante and partner. Business is good and interesting. I care about what I’m doing. Every day is meaningful—and unburdened by concerns around mental well-being. Depression isn’t an issue for me.
But it’s not the case for everyone. The numbers don’t lie. Depression rates are climbing. Antidepressants are among the most common drug prescriptions, even among children. And because it can be embarrassing to admit you’re depressed—like there’s “something wrong” with you if you say as much—many people with depression never seek help, so the real numbers could be even higher. Depression isn’t new of course. The ancients knew it as “melancholia,” or possession by malevolent spirits. But all evidence suggests that depression is more prevalent than ever before.
What’s going on?
For today’s edition of Dear Mark, I’m answering four questions from readers. First, should someone homozygous for the FADS variant that increases PUFA conversion eat less or more PUFA? Next, what’s the deal with all the mushroom coffees out on the market? Are they actually beneficial? Third, when looking for a healthy decaf coffee, what should you watch for? And finally, how should a breakfast skipper/intermittent faster deal with increased morning hunger caused by morning workouts?
Let’s find out:
Giving experiences as gifts rather than things fosters better relationships.
Caffeine causes brain entropy (thankfully).
A new blood test might identify Alzheimer’s before symptoms appear.
Consistent meditation training may lead to enduring improvements in sustained focus and response inhibition.
Sitting might not be great for your brain, either.
You gotta love a meal that can be cooked and served on the same sheet pan, and will dirty only 3 other things in your kitchen. Maybe you’ll have to wash a food processor (if you rice your own cauliflower instead of buying cauliflower rice at the store) and maybe a garlic press and a spatula, but that’s about it—not bad for a healthy and tasty home-cooked meal.
The “recipe” for sheet pan chicken with cauliflower rice, olives and feta goes like this: Spread cauliflower rice out on a pan with olive oil, garlic and chicken. Bake. Add spinach, olives, feta and herbs. Serve. Eat. Enjoy.
How’s that for simple?