The popular story of how low-carb diets work goes something like this: Reducing your carbohydrate...
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
For today’s edition of Dear Mark, I’m answering three questions. First, is power yoga—a more “intense” version of yoga that includes strength exercises—a suitable alternative to strength training for aging women? Probably not, but that doesn’t make it bad or wrong to do. Second, what’s the deal with pelvic floor dysfunction after menopause? What’s the best way to improve that situation? And third, is the Keto Reset right for older women with osteoporosis?
Let’s find out:
It’s true that eating well is perhaps the best investment you’ll make—in life and health. That said, there’s no reason to believe that going Primal means breaking the bank. Looking for delicious Primal recipes that make it possible to eat well within your means?Who among us isn’t? These budget-friendly Primal recipes put a satisfying meal on the table without the enormous grocery bill.
Google searches for this question have shot up in recent weeks. I’m not surprised. An unprecedented number of people went keto in January purely as a quick weight loss hack, and now they’re looking to transition off of “this weird diet.” Tortillas and bagels beckon, after all. This is the wrong way to approach keto—obviously. It’s not a quick hack. It isn’t magic, and if it were magic, the magic takes awhile to happen.
And asking “what happens after keto?” is the wrong question to ask. And here’s my answer to all those folks who are wondering.
For today’s edition of Dear Mark, I’m answering a few questions from readers. First, what do I make of the news that coffee sellers in California are going to start putting “may cause cancer” warnings on their labels? Is there anything to the cancer and coffee claims? Next, why didn’t we include beef cheeks in the “cheap cuts” post last week, despite being big fans of the cheek? After that, I explain why I included a recipe for fried scallion pancakes in last week’s Weekend Link Love.
Eating flavorful meat doesn’t have to mean spending a fortune. But finding the most flavorful thrift cuts at the market often means speaking up and asking the butcher. Don’t be shy—butchers and meat vendors at the farmers’ markets usually love to share their favorite thrift cuts of meat.
The lesser known, less expensive cuts of meat listed here are a good place to start if you want flavorful meat, for a lower price. These cuts aren’t always displayed front and center in the meat case, and they might even have to be special ordered.
Change is in the air.
As the rest of the country engages in the same old partisan bickering about how best to rearrange the Titanic’s deck chairs, we have a chance to redirect course and avoid the iceberg. The USDA is considering some major changes to its dietary recommendations, and they’ve put out a call for comments from the public—an unprecedented request. Even better, they’ve requested comments on specific nutritional topics that they’re presumably interested in amending for the upcoming 2020 guidelines, including the safety and efficacy of low-carbohydrate diets and the current maximum recommended intake of saturated fats.