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
Findings from a new meta-analysis of vitamin D studies: D3 better than D2, D protective against cancer.
Keto is looking quite promising for cancer.
Among children with a genetic proclivity toward celiac disease, eating more gluten than average increases the risk of developing celiac.
Animal milk is better for the environment than plant milk.
Social exclusion makes the room seem darker.Read More
“Has Mark given up Primal?” I get this question all the time, and I’m not surprised. Over the past few years, I’ve really focused on exploring the utility, applications, and ins and outs of the ketogenic diet. Why?
I’m still Primal and have been for over a decade. That won’t ever change. And you can go Primal—drop industrial seed oils, added sugar, and grains—and be perfectly fine. Better than 95%. You’ll lose body fat, gain energy and performance, and reduce your risk of degenerative disease. It will always be the foundation of my eating—and living. But I see (and have experienced) keto as a boost, an enhancement, a Reset. A return. Today I’m answering some questions around this idea with a new video.Read More
Olive oil is the great uniter of the dietary tribes. While your Ray Peatians might grumble at the 10% PUFA content and hardcore carnivores will balk at its vegetal origins, the vast majority of dietary camps—vegans, vegetarians, paleo, Primal, keto, Mediterranean, Weight Watchers, etc.—consider olive oil to be a healthy fat. I have it on good authority that Walter Willet oils his mustache with Croatian olive oil, Dean Ornish conditions his hair with Cretan olive oil, and Peter Attia keeps a bathtub full of Damascan olive oil behind a secret panel in his library that only unlocks if you complete a tabata session on his Peloton. I even saw Shawn Baker sneaking sips from a flask with green oily fingerprints when we recently hung out. Everyone likes olive oil. There are almost no exceptions.
This is about where I usually step in to make a contrarian claim about the super-popular food, citing some arcane study or pointing out an evolutionary argument against it.Read More
For today’s edition of Dear Mark, I’m answering questions about vitamin K2 and microworkouts. The last two posts on both topics garnered a number of good questions. What’s the best dose of vitamin K2? Should statin users taking vitamin K2, since statins inhibit vitamin K2 activity and production? Can vitamin K2 prevent or reverse arterial calcification? Is butter an adequate source of vitamin K2? What about vitamin D—does it synergize with vitamin K2? Regarding microworkouts, what if you can only do a couple pull-ups at once? Should you alternate muscle groups when doing microworkouts? Can microworkouts work with normal gym workouts? How does one do microworkouts in an office?
Let’s find out:Read More
This easy, simple pesto recipe offers a perfect go-go recipe when you want that classic basil and pine nut pesto flavor. What will you use it for?Read More
Pasta and meatballs are a classic, comforting dish, but there’s more possibilities than the carb-heavy grain pasta and beef meatball version. You’ll find these chicken hemp meatballs to be a little lighter and more nuanced. Over a helping of spiralized zucchini, it’s the perfect match of freshness and taste, but let’s not stop there. With a rich but bright Romesco sauce, this dish opens up a whole new world of Mediterranean flavor.Read More