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
Introducing treadmill workstations to an office resulted in a smaller than expected but still significant increase in total walking time.
Going into a soccer match with mild dehydration causes a big spike in cortisol after the game.
Microscopic flowers of titanium dioxide degrade BPA.
Falling in love has a massive effect on immune gene expression.
Virtual reality can increase exercise tolerance and intensity.Read More
Bone marrow is an important supplemental food that’s easy to love—if you love fatty, savory treats, that is. And bone marrow is a treat, with its over-the-top richness, meaty flavor and fatty, creamy texture. It’s delicious fuel for the body, brimming with vitamins and minerals.
Bone marrow is easy to prepare, too. It needs nothing more than a sprinkle of salt (and maybe some fresh herbs) to reach perfection in the oven.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!
Hi Everyone, my name is Jason. I am 37-years-old. I have a beautiful, brilliant, and ambitious wife, two teenage sons and a 2 1/2-year-old daughter. I am a business executive, entrepreneur, and a life long learner with a master’s degree in management, and not to mention what I consider a pseudo “doctoral degree” in lessons learned the hard way. Driven by my desire to ensure my wife and kids had everything they could ever need or want, not too long ago I changed career fields from not-for-profit to for-profit, moving from social work to the IT world. In three years I went from a consultant position to an executive running the company’s operations. I specialize in engaging people and moving the management systems toward a place of consistency and efficiency while capturing what makes the company tick and not losing that. I am very excited about my work. I enjoy what I do and like that I am able to help the people around me succeed, and as a result they help me.
While an increase in income had its benefits, it also had adverse effects on my health, which ultimately threatened my ability to enjoy the things I worked the hardest to support. Taking on more and more at the rate I did caused me to constantly live in a state of fight or flight. I worked crazy hours to maintain and never felt at rest.Read More
Primal eating for many people means prioritizing whole foods but not entirely eschewing natural sweeteners in the occasional recipe. We’ve covered the likes of stevia, yacon syrup, and Swerve recently, but what about another popular choice in the growing selection of natural sweetners—monk fruit? What is it, and where does it come from? What are the benefits (not to mention risks) that studies point out? And how do we compare the various formulations next to each other in the supermarket aisle? Let’s break this down. What Is Monk Fruit? Known as luo han guo in its native southern China, monk fruit (Siraitia grosvenorii) first found acclaim in the records of 13th century Luo Han Buddhist monks. The monks valued the inherent sweetness of the fruit and made it their mission to cultivate the vines through the centuries. Today, most monk fruit cultivation still takes place in the misty mountains of China’s Guangxi province and a few surrounding areas, where the conditions are just right to grow and harvest the small, orange-sized fruits. Monk fruit belongs to the cucurbit family, alongside the likes of squash, cucumber and watermelon. Fresh off the vine, the mini melons have a bitter outer rind encasing a sweet edible pulp and seeds. But unless you know someone who’s managed to cultivate monk fruit in their garden, you’re unlikely to ever eat a fresh monk fruit. The flesh degrades quickly, meaning most exported monk fruit has been dried and/or processed to ensure longevity. Thus, most monk fruit finds its way to American shelves as a concentrated natural sweetener. As always, the nature of that sweetener can vary markedly depending on the way in which it was processed. An average serving of pure monk fruit extract contains virtually no carbs, calories or sugars, deriving almost all of its sweetness from a group of antioxidants called mogrosides, with mogroside V having a sweetness 250 times that of sucrose (table sugar). To put that sweetness in perspective, most people consider just 1/64 of a teaspoon of monk fruit extract to taste as sweet as a full teaspoon of table sugar. But in order to get this natural “zero calorie” sweetener, much of the inherent compounds in the fruit are lost. Prior to arriving on supermarket shelves, most “pure” monk fruit sweeteners are treated with a solvent to remove off-flavors, evaporated to remove other sulfurous volatiles, homogenized, and pasteurized. The resulting extract is very different to its original state, slightly undermining its purported status as a natural sweetener. Other less processed natural monk fruit sweeteners provide a more wholesome version of the original fruit, but with the arguable downside of containing a small amount of glucose and fructose. More carbs also tend to mean fewer mogrosides, and hence a lower relative sweetness. Monk Fruit’s Nutritional Profile Contrary to what people might claim, fresh, unprocessed monk fruit is not sugar free – figures vary between cultivar and growing region, but fresh monk fruit is typically one third carbohydrate, composed of a mix of fructose … Continue reading “Is Monk Fruit Sweetener a Healthy Choice?”Read More
Many of you have asked about prostate health in a Primal context. Men are interested because they know men have a decent chance of getting prostate cancer. Women are interested because they’re worried about the men in their lives getting prostate cancer. Today, I’m going to delve deep into the topic, exploring the utility (or lack thereof) of standard testing, the common types of treatment and their potential efficacy, as well as preventive and unconventional ways of reducing your risk and mitigating the danger of prostate cancer.
Let’s go.Read More
I’m not a big app guy, instead preferring to keep a loose running tally of how I’m eating, training, and living, but my understanding is that kids these days love smartphone apps. Besides, I often forget that not everyone lives and breathes this stuff. Not everyone geeks out over all the minutiae and maintains an extensive database of keto and Primal-related errata in their heads.
So today, I’m giving you a list of the top 9 keto (and keto-relevant) apps.Read More