For today’s edition of Dear Mark, I’m answering one eternal question: How do the Hadza tribespeople of Northern Tanzania eat so much honey and maintain their trim figures and pristine metabolic health? Are they eating keto whenever they’re not eating honey? Are they running hill sprints to burn through glycogen stores and improve their insulin sensitivity? Are they trading mongongo nuts for Metformin? Or is there something unique about honey that makes it different than sugar?
But before I get to the question, it’s a brand new year.
It’s Monday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here. I’ll continue to publish these each Monday as long as they keep coming in. Thank you for reading!
I’m a Certified Executive Chef by the American Culinary Federation. I have about 20 years of experience in the field.
During my training as a Chef and years working in kitchens for all kinds of outlets (Restaurants, Hotels, Employee Cafeterias, Dining Services of Universities), I learned and then implemented the knowledge that a balanced nutritional plate is supposed to have 3 components: a protein, a vegetable and a starch, and how to control the amount of fat used to produce this plate.
Coffee is a perpetual topic of interest, and for good reason: Almost everyone drinks it, almost everyone is passionate about it, and it’s packed with compounds that are pretty darn good for you. One aspect of coffee I’ve never explored, however, is how coffee brewing methods affect its health effects.
What’s healthier—filtered or unfiltered? Dark roast or light roast? Pre-ground or whole bean? French press or drip? Let’s get to it.