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
Gaining mass and building strength while CrossFitting should be a breeze. You’re lifting heavy things using compound full-body movements like squats, deadlifts, and presses, providing a potent growth stimulus to your muscles. Yet, many people fall short of their goals, perhaps losing weight and improving performance but failing to really gain any real muscle or strength.
Today, I’m going to explain how going Primal can help you achieve both goals.
First, you must understand the very Primal reality of your body’s hormonal systems and their relation to the environment: Acknowledge that you are an organism whose endocrine system is acutely attuned to the inputs it receives. It’s actively engaged in the world around you, making predictions and taking actions based on your perceptions. If your body thinks it’s living through a famine, it will conserve energy and eliminate wasteful extravagances like big muscles and 2x body weight back squat. If your body thinks it’s living through plentiful times, it will be more liberal with energy and allow the growth of extracurricular tissues, like big muscles. Create an environment of abundance—or even the impression of one—and you will be more likely to gain muscle and strength.Read More
First off, let’s settle one thing right away. Grilling is not the same as barbecuing. Barbecue means big cuts of meat cooked low and slow. Depending on the animal, it can be an all-day affair with hours of preparation and plenty of leisure. In other words, it’s an actual event. With the time and labor intensity, barbecuing (as Michael Pollan put it so well recently) is the stuff of primal ritual, the site of social cohesion in our evolutionary story. Grilling, on the other hand, offers the smoke and fire experience without the bigger doings. While not as idyllic a prospect, it’s convenient. It means throwing a steak on the grill after work and eating it 20 minutes later. That’s the beauty of grilling. It’s relatively quick, requires very little clean up, and let’s you kick back outdoors while cooking dinner.
In order to relax, however, it’s good to be confident that dinner won’t go up in flames. Luckily, what separates someone who burns dinner from a real grill master is simply practice, plus a few tips and techniques.Read More
Last week, I wrote about my 16 favorite fats. You had questions. For today’s edition of Dear Mark, I’ll answer some of them. First, I explain why my keto salad recipe didn’t include any dense protein. Second, I explain a few options for steaming heavy cream. Third, I tell where I get my mac nuts. Fourth, I discuss whether you should worry about dioxins in pastured eggs. And fifth, I address the question of dietary fat and fatty liver.
Let’s go:Read More
Serotonin is a major regulator of mood and depression risk. These are important, vital roles, to be sure. Your mood describes how you experience and interpret the world. If it’s consistently bad, you’regoing to have a rough time. Yet, serotonin is much more than the “feel-good hormone.” It also influences sexual desire and helps us remember. It’s the precursor to melatonin, the neurotransmitter that allows us to sleep.Read More
For today’s edition of Dear Mark, I’m answering three questions from readers. First, is erythritol, one of the more common sugar alcohols, linked to weight gain? According to a new study, it is. What should we make of the research? Next, I talk a good game about chicken livers, but there’s a new study that seems to show they’re big repositories of arsenic. Should you stop eating chicken liver? And finally, I give a few tips for improving screen clarity when working outside on your laptop in full sun.
Let’s go:Read More
For today’s edition of Dear Mark, I’m answering five questions from readers. First up, why isn’t hiking giving one reader the shifts in body comp they expected? Two, is there actually a way to mask the flavor of liver? Then I discuss a few unconventional testosterone boosters, followed by a brief treatment of the cooked, then cooled, then reheated potato. And finally, are there any dietary activators of sirtuin proteins?
Let’s go:Read More