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Grains are fixtures of modern life. Pastrami on rye, spaghetti dinners, corn on the cob, birthday cake, apple pie, endless breadsticks, pizza parties, taco nights.
Studies about “heart-healthy whole grains” in the news. “AHA Approved” icons affixed to any concoction in the grocery store that contains a few grams of wheat—never mind all the sugar and seed oils.
Grains are “staples,” bread is the “staff of life,” and most people can’t imagine a meal without some type of grain on the table.
Yes, grains are solidly etched into our modern Western psyche—just not so much into our physiology. For the vast majority of human evolution, we were hunter-gatherers eating meats, nuts, bitter wild greens, regional veggies, tubers and roots, and fruits and berries. We ate what nature provided. If we ate any grains at all, they were wild and scarce—never staples.
Sleep deprivation affects your brain, metabolism, immune system, and cardiovascular health, not to mention your day-to-day happiness and quality of life. Sleep should be one of our top health priorities. Yet all the research says the same thing: we are chronically sleep deprived as a society.
The CDC reports that one-third of American adults suffer from “short sleep duration,” meaning they consistently get less than seven hours per night. A 2020 Sleep in America poll conducted by the National Sleep Foundation found that only 16 percent of us feel well rested every day. And this isn’t just an American problem. According to a survey conducted by the Philips corporation in 13 countries in 2021, barely half of adults worldwide are satisfied with the sleep they’re getting.
You have to wonder if some of these surveys underestimate the problem. After all, how many of us want to admit how often we stay up until 2 a.m. scrolling on our phones? More to the point, how many people know if they’re getting good sleep? Sleep deprivation isn’t just getting less than eight hours a night of sleep per night. You can also wind up in a sleep debt when your sleep quality is lacking and you aren’t getting the restorative rest you need.
Homemade tomato soup is always a crowd-pleaser, but when you add gluten-free meatballs to the recipe, you get a dish that kids and adults alike will clamor for. This tomato soup has a rich, pure tomato flavor plus a spicy kick that turns up the heat. This recipe will make you forget canned tomato soup altogether!
Gluten-free mini-meatballs are the surprise star of the show. Most meatballs are made with breadcrumbs as a binding agent. Instead, these Primal and paleo meatballs hold together with the help of a small amount of almond flour and their petite size, perfect for eating with a spoon.
Bonus: The recipe makes plenty of meatballs to freeze and enjoy later!
Research of the Week
Keto and protein restriction are not quite the same.
The reduction in heart disease associated with light to moderate drinking may be caused by other lifestyle factors that accompany drinking—not the alcohol itself.
More riboflavin, longer telomeres.
Divorce has a much more detrimental effect on children’s educational attainment than parental death.
GlyNAC improves aging biomarkers in humans (and extends lifespan in rodents).
Hello, readers! Scott sent in his first success story five years ago. A lot has happened since then, so he’s back with an incredible update. Join me in congratulating Scott and wishing him well!
Now I have a request for you: I consider it a true privilege to publish these real life stories, and I need YOURS to keep this feature going. If you would like to share it with me and the Mark’s Daily Apple community please contact me here. Your journey can inspire others to take those first steps!
Five years ago, I wrote a success story about living the primal lifestyle to improve my health. After going Primal, I discovered I had advanced stage-four cancer. When I wrote the story, my cancer was in remission, and I had no evidence of disease. But cancer is a sneaky foe, and it didn’t give up as easily as I had hoped.
Cancer reoccurred in my liver two more times, and it spread to my adrenal glands, more lymph nodes, and my lungs. My original prognosis was that I had about a 7% chance of surviving for five years. Every time my disease spread it lowered my odds of survival. However, that didn’t stop me from living, and I continued to adhere to the primal lifestyle.
While it’s easy enough to pop down to the grocery store and buy butter, yogurt, or kefir, it can be very rewarding—and easier than you think—to make your own products at home. Making staple dairy foods at home allows you to control what goes into them, control the process, and reconnect to the traditional way of doing things.
Yogurt and kefir are also fermented foods that deliver those oh-so-important probiotics to feed the beneficial microbes in your gut. Rather than rely on store-bought products, which often contain sugar and other additives you wish to avoid, why not make your own at home? Being able to make your own butter, yogurt, and kefir gives you flexibility. It gives you power. Most importantly, it gives you agency: the ability to control what you feed yourself or your family.