Pot pies—like sloppy joes—are a comfort food classic that feeds our nostalgia as well as appetite. Meat and veggies in a creamy sauce that’s topped with a crunchy topping…what’s not to love?
It might seem, however, that pot pie isn’t compatible with a Primal, let alone keto, plan. Au contraire. We’ve serving up a recipe today that turns that assumption on its head. Pot pie is no longer pie in the sky for the keto eater. Enjoy!
We’ve all heard the story. Maybe we’ve even been the protagonist.
Person goes full keto. They lose a bunch of weight, normalize their pre-diabetic glucose numbers, resolve their high blood pressure readings, have more energy, feel great, and have nothing but high praise for the new way of eating.
Except for one thing, everything seems perfect: their cholesterol is sky-high. It throws a wrench into the whole operation, installs a raincloud over the procession, spoils their confidence.
“Could I be killing myself?”
“Are my health improvements just a mirage?”
In other words, are the apparent benefits of keto merely superficial if your cholesterol skyrockets?
Folks, you know I’m a believer in intermittent fasting for longevity, autophagy, mental clarity, fitness performance, metabolic health, and more. Dr. Jason Fung, a world expert on fasting, has stopped by the blog today to share a bit about fasting for weight loss. Enjoy—and be sure to share any questions you have on the comment board.
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!
When did I first see it? It was in November 2017. I stepped on my scale and proceeded to log my information into my fitness tracker and there it was staring back at me. The tracker already knows my age and height and it spit out a calculation that never really caught my attention before. Under the heading for BMI (Body Mass Index) the word Overweight was highlighted with a color meant to get my attention. It did.
I’ve never had what you would call a weight problem. In fact at first glance most people would call me tall (at 6’2″) and skinny. But with a BMI at 25.8% I now was in the “overweight” bucket. I realize that a BMI calculation that is done this way doesn’t factor in a lot of things and someone that is muscular will have a higher BMI and that shouldn’t be a good indicator of a healthy weight. But that’s not me, I don’t have a muscular build so that excuse doesn’t hold water. The fact was that I let my weight and body fat creep up, I had let myself go. Most importantly, when I looked at my naked self in the mirror I wasn’t happy with what was there and wanted to change.
Research of the Week
Adults sleep better and retain more memories in a bed that rocks.
Some human adaptations to extreme environments.
A new gene editing technology—CasX—emerges.
Post-workout carbohydrate replacement reduces the next-day benefits to insulin sensitivity and glucose tolerance.
Kids with fatty liver improve it by dropping sugar.
How a specific ketone body inhibits hypertension.
In Americans, intense experiences predict good health. In Japanese, relaxing experiences predict good health.
Salads can be as Big-Ass or as simple as mood and time dictate, but they always should be flavorful. We love this classic (and keto-friendly) recipe for a quick side or (topped with some bacon crumbles) a light lunch or dinner. The best part…it’s made with staple ingredients that are easy to keep on hand.
Bright, colorful, crisp and rich, it’s a great choice for a midweek family supper or even an impromptu dinner party.