Meet Mark

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...

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Category: Alcohol

Alcohol: The Good and the Bad

What do we make of alcohol? In sufficient amounts, it’s a poison. It’s incredibly addictive. It destroys entire communities. It tears families apart and compels otherwise reasonable, upstanding individuals to commit terribly senseless acts. On the other hand, it’s a powerful social lubricant. The good stuff tastes great and can enhance the healthfulness of certain foods while inhibiting the unhealthfulness of others. It’s fun, it’s pleasurable, and it brings real (if chemically enhanced) joy to people. Moreover, we have a long and storied history with alcohol; it’s been an integral part of human culture and society for thousands, if not tens of thousands, of years.

So, what’s the deal? Is it good, or is it bad? Is it poison, or is it a gift? Let’s take a look at both sides of the story, which, as is often the case, isn’t exactly black and white:

First, the downsides.

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Is It Primal? – Non-Alcoholic Beer, Non-Alcoholic Wine, Gluten-Free Beer, and Other Foods Scrutinized

I suppose you could call today’s “Is it Primal?” the alcohol edition, because we’re dealing with three alcohol-related inquiries. Actually, two of the inquiries relate to non-alcoholic beverages, one to an alcoholic beverage, one to a substance that can potentially facilitate alcohol-induced activities, and one to a substance that can help relieve sunburns that you get after passing out in the sun from too many alcoholic beverages. Okay, that’s a bit of a stretch, but I think you get the point. I dig into the suitability and Primality of non-alcoholic beer, non-alcoholic wine (the horror!), gluten-free beer, the Andean aphrodisiac known as maca root, and the humble but ubiquitous aloe vera.

Let’s get to it, shall we?

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Dear Mark: Beef Suet, Lowered HR, Alcohol, and Long Easy Runs

In today’s edition of Dear Mark, I answer a question about the nutritional viability of beef suet, which so many people assume is waste. Then, I address an extremely common occurrence around these parts: the discovery of one’s newfound ability to maintain a low heart rate at higher energy outputs. Next I cover a question about alcohol, or, to be more specific, I give my two cents on what a reader can do who just can’t seem to give up beer. And finally, I address a reader’s concern that his much-beloved long, easy runs are doing damage to him over the long term.

Let’s go:

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Dear Mark: Pregnant Exercise, Low-Carb and Alcohol Tolerance, Ancestral Sun Dosages, and Knee Mobility

Today is Monday, which heralds another edition of Dear Mark. This week, I’m giving my two cents on what could be causing the widespread incidence of lowered alcohol tolerance in Primal eaters. It’s nice to be a cheap date, but sometimes we want to keep up with everyone else, right? I give a few ideas on exercises for pregnant women who want to remain active without any complications arising, and I discuss whether the amount of sun our ancestral homelands saw play a role in how much sun we should get. Finally, I discuss whether a knee should be mobile or stable, along with a few strategies to have and maintain healthy knees.

Let’s go.

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Dear Mark: Hot Laptops, Wine Sulfites, Glutamine, Where’s Mackerel, and More

It’s Monday, and that means it’s time for another roundup edition of Dear Mark. This time, we’ll be covering laptops, fertility, and scrotal hyperthermia; sulfites in wine; glutamine as an anti-catabolic supplement; the scarcity of mackerel in the markets; and my hair engoldening protocol. If you prefer these roundup editions to the regular single question-and-answer editions, let me know. I’ll keep doing whatever you folks like best.

Okay, let’s get to the first of five questions:

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Sugar Alcohols: Everything You Need to Know

I’ve been on a bit of an alternative sweetener kick these past few weeks, for good reason: people want and need to know about this stuff. While a purist shudders at the prospect of any non- or hypo-caloric sugar substitute gracing his or her tongue, I’m a realist. People are going to partake and it’s important to understand what’s entering your body and what, if any, effects it will have. Whether it’s diet soda, artificial sweeteners, stevia, or the mysterious sugar alcohols, people want the sweet without worrying about a big physiological effect – an insulin surge, a blood glucose dip, even a migraine. So I’ve been covering the various types and have tried to be comprehensive about it. As a whole, it all seems fairly safe. Alternative sweeteners might mess with some folks’ adherence to a low-sugar diet, and they might induce or fortify cravings, but the research doesn’t suggest that they’re going to give you cancer or diabetes. The potentially negative effects are all fairly subjective, so it’s safe to play around with them and determine their role in your life based on how they affect your appetite, state-of-mind, and any other subjective health markers.

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