Category: Fermented Foods

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?

Read More

Dear Mark: Ornish Strikes Again, Vitamin D from Light Boxes, and Kimchi and Cancer

Ah, it’s good to be back in the saddle again. The challenge was a lot of fun – don’t get me wrong – but ultimately both you guys and I come here for the dispensation of musings and information and writings and discussion on health, fitness, and any other number of lifestyle topics. So, let’s get to it, shall we?

Today, we’re doing a roundup of three Dear Mark questions and answers. First, I address the latest insinuation from Dean Ornish that we’re all killing ourselves despite our weight loss, our fitness gains, our prescription reductions, our improved outlooks on life, and our elevated levels of general happiness and satisfaction. Next, I discuss whether or not those light therapy boxes designed to combat seasonal disaffective disorder and reset circadian rhythms will also help us generate vitamin D. And finally, I explore the research linking the intake of pickled vegetables like kimchi to gastric cancer. Let’s go:

Read More

Is It Primal? – Cashews, Fermented Soy, Vinegar and Other Foods Scrutinized

Last week, I scrutinized the “Primality” of ten commonly wondered-about foods. It garnered a lot of follow-up comments and emails, so I figured I’d do another round. This time I only covered eight, but I hope you’ll forgive me. If you’ve ever wanted to know about cashews, wheatgrass, fermented soy, vinegar, almond milk, hummus, royal jelly, or green coffee bean extract (and let’s face it, who hasn’t?), this is the perfect post for you.

Let’s dig in, shall we?

Read More

The Definitive Guide to Fermented Foods

Life in the Paleolithic wasn’t a pristine, sterile existence. There were no fun-sized hand sanitizers or pasteurized eggs. Meat didn’t come shrink-wrapped, and it wasn’t stored in sub-40 degree temperature to prevent spoilage. I’ve never seen evidence of vegetable cleaning liquid containers at prehistoric dig sites, nor have any tiny tubes of antibiotic ointment been discovered among the arrowheads, flint shards, and stone spears. In fact, for the better part of human history, man was entirely ignorant of the existence of microorganisms, let alone the crucial role they played in our everyday lives. The Roman scholar Marcus Terentius Varro, in his 1st century BC book “On Agriculture,” wrote of “certain creatures which cannot be seen by the eyes, which float in the air and enter the body through the mouth and nose and there cause serious diseases,” but he was just guessing (the Romans used a pseudo-soap to occasionally remove sweat and visible grime, but not for any supposed anti-microbial effects). It wasn’t until the 17th century that microorganisms were even discovered, and it took another couple hundred years for us to realize that the little guys could cause disease and that boiling or sufficiently heating a substance could kill or mitigate the worst of them.

Read More

Dear Readers

A couple weeks ago I gave this “Dear Readers” format a try. There was such a tremendous response that I may make it a regular feature of Mark’s Daily Apple. What do you say? I love giving my advice and opinions, but add mine with all the knowledgeable readers of MDA and then you really have something. Take a look at some of the questions I’ve received below and share you stories, experiences and knowledge in the comment board. Thanks everyone!

Read More

Latest Posts