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
Imagine money is no object. Imagine you wield absolute control over the scientific community and can direct it to run whichever study you desire. If you can dream it up, they’ll get the subjects, produce the money, and make it happen. All you need to come up with is the overarching design. What would you choose? What do you wonder? What questions do you want answered once and for all?
Here’s what I’d choose:
For years, the ancestral health community has shunned the humble peanut. I did so myself in fact. “Why can’t I have peanuts?”a person would ask. “Because they’re legumes,” would be the standard answer. And that was that. The status of legumes was sacrosanct in paleo world. Case closed. In recent years, however, our stance on legumes has softened.
The lectins and phytic acid we worry about, it turns out, are mostly deactivated by heat and proper preparation. A bit of phytic acid can even be a good thing, provided you have the gut bacteria necessary to convert it into beneficial micronutrients. All in all, legumes turn out to be a relatively nutrient-dense source of resistant starch and other prebiotic fibers. If you can swing the carbs and you feel fine eating them, legumes are on the table.
For today’s edition of Dear Mark, I’m quickly answering a bunch of questions from readers. Most are from the comment section of last week’s collagen post, and others concern different topics. They’re all interesting and useful, including how I consume podcasts, gelatin loss during chicharrone production, adding collagen to hot coffee, how much vitamin C to take with collagen, collagen’s effect on ketosis, and why I include a processed food product like whey in the pantheon of Primal-friendly foods.
It’s easy to get into the habit of assuming that certain things “just happen” as we get older. As the years pile up, we brace ourselves for brittle bones, expanding waistlines, failing eyesight—and a propensity for falling asleep in front of the T.V.
Statistically speaking, they do loom largely. This is what we often see around us after all. But, of course, we know it’s not the whole story. We certainly can resign ourselves to a common fate, but that’s probably not why anyone is reading today. Most people who visit this blog (and definitely those who frequent it) want more. They want something better, and they’re willing to learn, move, and eat to get it.
And as with our bodies, so with our skin…
For today’s edition of Dear Mark, I’m answering four question. First, are collagen peptides just as effective as bone broth or other collagen sources? Second, how should I choose between IFing or sleeping like a baby using pre-bedtime nutrients that may impede autophagy? Next, I explore whether you should be making dog bone broth (it’s not what you think, so don’t worry about that). And finally, what are some of my favorite pork bone broth recipes?
I’ve been writing about bone broth for a long time. I’ve been drinking it even longer. I’m not sure you can get anything much more primal than a heap of bones cooked for hours into rich, gelatinous glory. Ritual and taste aside, however, I count quality bone broth as an important supplemental food. The copious health benefits are simply too substantial to pass up.
Some of you, I know, are bone broth fans—a few even connoisseurs. You’ve been making your own for decades, maybe with recipes you learned in your grandparents’ kitchen. But what does the average Primal type need to know about bone broth? What goes into making it? What are the distinct health advantages? Are there risks or downsides? What are the alternatives? Finally, what about some recipes? I’m glad you asked….