Category: Recent Articles

New and Noteworthy: What I Read This Week—Edition 169

Research of the Week

Red meat is good for older people (and younger).

Using dairy to lose weight has better cardiometabolic effects than losing weight without dairy.

Dairy can improve zinc absorption.

Longitude within time zones and cancer risk.

Links between excessive napping and Alzheimer’s.

Monkeys in “fragmented forests” adapt to their surroundings by eating fewer calories and reducing activity.

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What to Do With That Box of Lemons

Ever had the experience of your in-laws or neighbors or your CSA handing you a big box of lemons from their tree, and you’re left wondering what the hell you’re going to do with all these lemons. You might love lemons (who doesn’t?) and want to take advantage of this bounty that’s fallen into your lap, but you don’t know where to start. You’ve never faced a pile of lemons this large before. You’re flummoxed.
Don’t do what most people end up doing and use a few here and there, letting the rest rot on the counter because you had no clue what to do. Instead, read on and find out how to preserve, store, and make the most of the lemons life gives you.

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Ways to Track and Monitor Stress

Stress comes at us from all directions, and it’s not always the usual suspects like work, finances, and global strife that derail us. Even things we find enjoyable and meaningful—exercise, hobbies, volunteer work—contribute to our overall stress level as we struggle to fit everything into our busy lives.

As we’ve discussed before on the blog, stress adheres to the “Goldilocks principle.” Too much and too little stress can both get you in trouble. The goal is to find that just right sweet spot somewhere in the middle. In the right amount, stressors challenge us to adapt mentally and physically to our circumstances, prompting us to become stronger and more resilient.

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How to Roast Garlic (Plus a Bonus Recipe!)

Oven-roasted garlic is the new latest and greatest Internet culinary craze. Everything old is new again, huh? Seemingly simple, this take on a savory topper to vegetables and Italian-inspired dishes has foodies in a frenzy. It’s unclear what made this classic technique so trendy again, but roasted garlic cloves have a delicious aroma and a mellow, rich taste. Like other alliums, garlic is a good source of prebiotic fiber to feed your gut microbiota, and it boasts some other impressive health benefits as well. Even if you usually find garlic a bit too pungent for your taste, I’d strongly encourage you to give this recipe a try. Making Roasted Garlic Makes: Recipe is for one head of garlic, but you can make as many as you want at one time! Ingredients One head of garlic 1-2 Tbsp Primal Kitchen Olive Oil or Avocado Oil Directions The smell and taste of roasted garlic is delicious in SO many recipes, and it’s very simple to make. To make roasted garlic, first cut off the top quarter or third of your head of garlic horizontally so you can see all of the little cloves inside. Next, you have three options depending on what you have on hand: Place the head of garlic cut side up in the center of a small piece of parchment. Drizzle a teaspoon or two of olive oil or avocado oil on top of the exposed cloves. Wrap the parchment up over the garlic and tie with a piece of butcher twine. Place the head of garlic cut side up in the center of a small piece of parchment. Drizzle a teaspoon or two of olive or avocado oil on top. Wrap up the parchment over the garlic like a little package. Then place the covered garlic in the center of a small piece of foil and wrap the foil up over the top of the garlic. Place the garlic in a small ramekin cut side up and drizzle it with oil. Any of the above options will work! Once you’ve prepped your garlic, place it on a small sheet pan and put it in a 375 degree Fahrenheit (190 degree Celsius) oven for 30 to 45 minutes, or until the garlic cloves are soft. When finished, allow the garlic to cool for a few minutes, then remove it from whatever paper or container it is in. Squeeze the garlic from the bottom so the cloves squeeze out of the top. Squeeze the roasted cloves into a small ramekin and then use in your favorite recipe. How to Store Roasted Garlic I find that I use roasted garlic right away, so I personally never need to store it. There are concerns about botulism from storing garlic in oil at room temperature, so store garlic covered in oil in the fridge for short-term storage. However, I recommend if you make extra garlic and want to store it, keeping it in the freezer works best. Simply squeeze out the cloves and place … Continue reading “How to Roast Garlic (Plus a Bonus Recipe!)”

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New and Noteworthy: What I Read This Week—Edition 168

Research of the Week

Adding perch to Eurasian lakes reduces methane production ten-fold.

Mask mandates don’t affect transmission in Catalonian school children.

Magnesium and L-theanine: great combo for sleep.

More steps, less death.

Glycine with NAC extends life in rodents. Maybe you, too.

Creatine augments the effects of SSRIs in depression.

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Success Story: This Went Better Than Expected!

I’m coming to you today with a Success Story from Mark’s Daily Apple reader Gerhard. Gerhard started Primal with one goal in mind, only to unlock a host of life-changing benefits. Love when that happens. 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. Thank you for reading! Dear Mark, We’ve never met, but you’ve had a profound impact on my life. I never knew when would be the right time to send you a success story. But over the years I’ve come to realize it’s a process and not an end destination. So here’s my story so far. As I’m writing this it’s been exactly six years to the day that I started my “30 day primal experiment.” For several years I’d had eczema around my eyes. It came and went, but I was done with it. So after reading The Primal Blueprint and many success stories on your website I decided to “try this primal thing” for a month to see what would happen. At the time I didn’t even know what brain fog was, let alone that I had it, but within three days of starting the experiment, it lifted. I remember having the thought “Is this how easy thinking is for everyone else?” The eczema took a bit longer, but after it was gone it never returned. Turns out I’m quite sensitive to gluten. You see, I’d been diagnosed with bipolar disorder about seven years prior to going primal. I thought taking a pill every day was just how life was going to be for me. But the mental clarity I’d gained gave me the confidence to taper off of the medication (with the help of my doctor by using tapering strips). About a month ago I celebrated three years of being medication-free! Since starting the medication I’d gained about 20 kilograms of weight (44 lbs) and I had already managed to lose half of that by eating less and moving more. Within the first ten weeks of going primal I lost the other 10 kilograms! This put me pretty much at my college weight. So what started with trying to get rid of eczema did exactly that, but it ended up doing so much more. I feel the decision to go primal was a pivotal moment in my life. Some other noteworthy things I’ve done in the last six years are running a half marathon and raising money for cancer research by riding my road bike up French Alpe d’Huez six times in one day. That’s a total elevation gain of about 6.350 metres (20.800 ft). This is something I didn’t think I’d be able to do, but thanks to training based on the method laid out in your book Primal Endurance, I did it. I’ve done calisthenics exercises for a few years and recently I decided to take “lift heavy things” in another direction by starting a 5×5 barbell program. … Continue reading “Success Story: This Went Better Than Expected!”

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