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: Fermented Foods

Introducing The Gut Healing Protocol—With a Don’t Miss Deal!

Greetings readers, as you know, gut health has become the hottest of topics in ancestral health circles, and is also getting increased attention in mainstream medicine. More and more science is validating how a healthy gut microbiome has wide-reaching impact on general health, and that a damaged gut can set you up for all kinds of downstream health challenges. There are several helpful primers on gut health published here (1, 2, 3).

Today’s message, however, is something a little different and more personal. It comes from a dynamic young health expert from Australia named Kale Brock. We are pleased to bring his wildly popular grassroots gut health book, The Gut Healing Protocol: An 8-Week, Holistic Program to Rebalance Your Microbiome, to the U.S. market. Kale became an expert on gut health not from formal medical training, but rather the hard way. Like many thought leaders in the ancestral health community, Kale’s obsession with gut health was triggered by a serious health setback that was poorly addressed by traditional medicine.

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14 Super Probiotic Recipes to Realign Your Gut

Today’s awesome post is offered up by Aimee McNew of PaleoHacks.com. Enjoy, everyone!

Bacteria outnumber cells in our body at a ratio of ten to one! Since the average human body has about 37 trillion cells, we literally carry around an astounding number of bacteria. Probiotics are the “good” bacteria that keep digestion working, skin healthy, and the immune system in check; they even benefit mood and mental health in positive ways. Bad bacteria will proliferate unchecked when good bacteria isn’t there to counter it, so eating a diet rich in probiotic foods is vital for gut health and overall wellness.

These 14 recipes all contain good bacteria. They’re so tasty—you won’t even feel like you’re eating a gut-boosting, therapeutic food!

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Dear Mark: Egg Replacements, Bruxism, Fermenting Frozen Veggies, and Ferments While Breastfeeding

For today’s edition of Dear Mark, I’m answering four questions. First, I give a few options for recreating, or at least approximating the emulsification power of the mighty egg yolk for a reader who’s allergic (and give a quick preview of an upcoming Primal Kitchen product). Next, I explain why people with sleep apnea often grind their teeth, and mention an nutritional factor that might also cause grinding. Third, can you ferment frozen vegetables? Should you ferment frozen vegetables? And fourth, is fermented food safe while breastfeeding?

Let’s go:

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14 Weird Plant Bits and Where to Find Them: Foraging Ethnic Markets

Five years ago, I wrote about all the odd animal bits one can find at ethnic markets. I procured and photographed the blood, the guts, the tendon, the tripe, the tails and heads and feet and all the other weird things you can and should eat—meaty bits you won’t find in the local Whole Foods.

Today, I’m going to talk about the weird plant bits available in ethnic markets—spices, greens, roots, noodles, and fermented things.

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Dear Mark: Protein Powder Dangers, Fermented Polyphenols, Whole Foods’ Farmed Salmon, and K-Cup Bone Broth

For today’s edition of Dear Mark, I’m answering four reader questions. First, a recent NY Times article makes some scary claims about protein powder—and protein in general. Should you worry? Next, what does a study about probiotics and polyphenol absorption mean for probiotics in general? Third, what do I think about Whole Foods’ new farmed salmon, which purports to be way healthier and more sustainable than other farmed salmons? And finally, I discuss K-cup bone broth.

Let’s go:

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Dear Mark: When Walking Is No Longer Enough; Fermented Foods and Depression

For today’s edition of Dear Mark, I’m answering two questions. First up, what happens when a brisk walk isn’t enough to attain the optimal fat-burning heart rate zone? It’s a good problem to have—better fitness—but it still needs a response. What activities can a person do to slightly increase the intensity without going over the target heart rate? And second, are fermented foods a potential cause of depression? If they have any effect on serotonin, could this cause problems rather than improvements?

Let’s go:

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