Category: Recent Articles
For today’s edition of Dear Mark, I’m answering five questions taken from this Twitter thread. First, does collagen offer anything special above and beyond glycine? Second, what’s the relationship between keto and gallstones? Third, do I recommend eating raw liver, and why or why not? Fourth, why does one reader’s scalp itch when eating stevia? And finally, what’s the best way to lose fat and gain muscle at the same time?
Research of the Week
Overtrained athletes aren’t as good at delaying gratification.
Dogs are more effective than statins.
PUFAs linked to skin cancer, saturated fats neutral, MUFA protective.
Zebra stripes ward off biting flies, even when you paint them on cows.
Dreams about social media are rare, but they’re more common in the neurotic and extraverted.
A lower omega-6:omega-3 ratio is better for liver health in the context of alcohol injury.
The ketogenic diet has exploded in popularity over the last few years. Hordes of people are using it to lose body fat, overcome metabolic diseases, improve their endurance performance, attain steady energy levels, make their brain work better, and control seizures. And increasing numbers of researchers and personal experimenters are even exploring the utility of ketogenic diets in preventing and/or treating cancer. After all, back in the early part of the 20th century, Warburg discovered an important characteristic of most cancer cells: they generate their energy by burning glucose. If a particular cancer loves glucose, what happens if you reduce its presence in your body and start burning fat and ketones instead?
It’s taken a while, but the research community is finally beginning to take a few swings at this and similar questions.
A special thanks to Aimee McNew at Paleohacks.com for today’s Whole30® recipe roundup.
Autumn is abundant with hearty and savory foods, but that doesn’t mean salad season has to be over.
The best thing about autumn salads? You can get a bowlful of plentiful veggies in hearty mixes that often work better as the main dish, rather than a skimpy side!
These 23 Paleo recipes for fall salads are filled with seasonal flavors like pumpkin, apples, pecans, and warm herbs and spices like ginger and nutmeg. Then, you’ll drizzle everything in warm dressings with autumn ingredients like sweet maple syrup and tangy apple cider vinegar!
These naturally one-pot salads come together quickly and easily, so you can enjoy them for quick weeknight dinners or prep them for lunches the night before work or school.
Warning: You’re going to want to try every single one of these bountiful salads!
As you might have noticed, I’ve been doing more mini-videos about my daily routines, training regimens, and other thoughts on health. After some initial trepidation and a lot of demand from readers, I find I actually really enjoy doing them. They’re a great way to get a quick take on a topic and give a visual representation of all this stuff I talk about on the blog. They don’t take that long to make. People like them, find them helpful. It’s actually the perfect medium to complement my writing.
In the past, I’ve done videos on a broad range of topics: active workstations, standup paddling, Ultimate Frisbee, the evolution of my fitness routine and outlook, microworkouts, slacklining, and my coffee routine. Today, I’m showing a video about my favorite exercise: the trap-bar deadlift.
Keto eating should always put nutrients first, but there’s nothing wrong with having treat recipes on hand for when you’re making the conscious choice to enjoy something sweet. This recipe offers it all—whole food, Primal friendly ingredients for whipping up either a Primal brownie batch…or a keto version. You’ll enjoy the rich texture and deep chocolate taste without the typical sugar rush.
Tips: This recipe has a primal option sweetened with dates and a keto option sweetened with a granulated monk fruit sweetener. Feel free to use Swerve in lieu of the monk fruit. These brownies are extra fudgy and taste even better after being refrigerated, so we highly recommend allowing them to cool, cutting them and then placing them in the fridge for a few hours or overnight before enjoying.