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
As the research continues to pile up against artificial sweeteners, it’s a race to take the lion’s share of the growing alternative sweetener market. While natural sweeteners like stevia and erythritol have become more popular in recent years, it’s still a wide field. One lesser known option is yacon syrup—a natural sweetener with a low calorie count and prebiotic abilities.
Yacon syrup is derived from the large tuberous roots of Smallanthus sonchifolius, a species of daisy that is cultivated in the Andes at altitudes of between 880 and 3500 metres. According to archaeological evidence, yacon was an important cultivated crop in Andean societies even before the rise of the Incas. The roots themselves can be eaten just like any other tuber. They look something like a a sweet potato, with a taste somewhere between that of an apple, a watermelon and a pear…and with a texture likened to that of a water chestnut. But it’s when the liquid is extracted from the flesh and evaporated, similar to the process used to make maple syrup, that things start to get really interesting. It’s at this point that yacon becomes a true natural sweetener, taking on a flavor similar to that of molasses or caramel. Delicious to most, slightly off-putting to others.Read More
So, you’ve done a Whole 30® (or other dietary reset involving the removal of potentially allergenic or sensitizing foods to establish homeostasis). It’s over. It went well. You feel good. You’re ready to take on the world. Now what?
Officially, you’re supposed to reintroduce the allergenic foods you removed, one at a time, to see how they affect your digestive, psychological, metabolic, and overall health. After all, the main point of the Whole 30 is to uncover the allergenic foods that actually bother you and the ones that don’t. A broad, diverse diet is awesome if you tolerate it, and having more foods available to eat makes living easier and more enjoyable. There’s no reason not to eat legumes (or dairy, or a glass of wine) if you like them and they don’t negatively affect your health. The reintroduction phase of the Whole 30 simply helps you learn which of those foods work and which don’t. That said, it’s intimidating for a lot of folks….Read More
Metabolic flexibility is the capacity to match fuel oxidation to fuel availability—or switch between burning carbs and burning fat. Someone with great metabolic flexibility can burn carbs when they eat them. They can burn fat when they eat it (or when they don’t eat at all). They can switch between carbohydrate metabolism and fat metabolism with relative ease. All those people who can “eat whatever they want” most likely have excellent metabolic flexibility. So, why does it really matter, and how does it happen? Let’s get into the weeds today.Read More
Today’s post is served up by the folks at PaleoHacks.com. Thanks to their team for the awesome recipe ideas. Hope you all enjoy!
Get ready to drink your way to health with this nutritious Protein Shake Roundup!
Smoothies and shakes can get a bad rap for spiking your blood sugar—especially ones with artificial sweeteners. But with the addition of protein from a healthy source—like collagen peptides or protein powders—smoothies and shakes can make a great snack or meal replacement.
These guilt-free smoothies and shakes are made only with wholesome ingredients and natural sweeteners—no dairy or processed sugars here! You’ll be surprised at how some of these healthy shakes and smoothies drink just like dessert.Read More
As we move toward September, we might be thinking of Labor Day parties or fall tailgating weekends—events perfect for a barbecue spread. But when you’re eating Primal, keto or otherwise low-carb, traditional barbecue fare isn’t always the ideal choice. Even when you’re throwing a party centered on grilled meat, it’s all too easy for carbs to sneak into the mix. Buns, pasta salads, chips, cheese and crackers, beer, sweet tea, sodas and desserts often make up the bulk of a typical buffet. So, what’s a Primal type to do (or serve)? Here’s how to throw a low-carb barbecue feast everyone will love.Read More
It appears that we’re well into “outrageous media frenzy over terrible or misleading claims by nutrition scientists” season….
Last week I covered the “low-carb” and mortality study, and for this week’s edition of Dear Mark I’m covering the (latest) coconut oil controversy. A Harvard professor recently launched a dramatic harangue against coconut oil, calling it “pure poison.” Is it true this time? Are we indeed killing ourselves?Read More