The popular story of how low-carb diets work goes something like this: Reducing your carbohydrate in...
Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
Most camp food is terrible or the opposite of Primal. Or both.
It’s either an expensive REI tetrapak full of wheat flour, dehydrated “meat,” and desiccated Crisco, a Dough Boy, or the entirely overrated s’more. I’ll get flak for that last one, but I don’t care. S’mores rarely live up to the hype past age 12.
Just because you’re living out of a tent doesn’t mean you have to settle for terrible, unhealthy, unappetizing food. If anything, you should be eating healthier when you camp. It feels corrosive to defile the sanctity and purity of the wild with processed junk food wrapped in plastic. You generate all this trash. Whole, Primal foods taste even better when you camp; packaged garbage somehow tastes even worse.Read More
For today’s edition of Dear Mark, I’m answering six questions from readers. First, is funding from a biased source sufficient to negate a study’s results? Second, what are some good high intensity interval training workouts that people might not have considered? Third, what can someone recovering from an ACL tear do for HIIT without triggering knee pain flareups? Fourth, how do I like to eat spinach? And finally, how and when do I like to take collagen?
Let’s go:Read More
A few months back, I put Swerve under the proverbial microscope. This time I’m looking at a relative newcomer in the alternative sweetener field. Allulose is quickly growing in popularity, since it’s both naturally occurring and virtually identical to table sugar in taste and texture. Then there’s the claim of sidestepping many of the ill-health effects associated with many other sweeteners.
I know many of you are with me when I bring a sizable dose of skepticism to these kinds of bold proclamations. So, I did my own research, asking whether it’s truly the full-flavor, guilt-free choice many suggest it is. And, if it is (or if it comes close), I wondered, what are its best uses in the kitchen?Read More
For today’s edition of Dear Mark, I’m answering several questions from readers about my own personal routines and interests as well as a Primal take on beginning fitness. First, what’s my sleep hygiene routine? Do I even have one, and how has it changed over the years? Second, how do I make sure I’m staying on track in life? What’s the “one marker to rule them all”? Third, are there any good supplements or interventions for DOMS—delayed onset muscle soreness—due to training? Fourth, what are two places I’d love to live, and live Primally? Fifth, how should a totally inexperienced person who’s just lost a bunch of weight through eating alone get started with exercise? And sixth, how do I handle myself in eating situations where I have no direct control over the quality of ingredients (oils, etc) used?
Let’s go:Read More
Today’s awesome guest post and video is offered by Head Chef Yankel of ButcherBox. If you’ve been around Mark’s Daily Apple for a while, you’ve likely heard of ButcherBox, a company close to the core Primal values of clean eating, great flavor and healthy sustainability. I’ve been a happy customer and proud affiliate since their beginnings. Today, Chef Yankel is sharing his 5 tips for getting the perfect steak every time—AND a video with 4 delicious summer recipes you won’t want to miss. (And because you’ll want to get cooking, we’re throwing in two deals for your summer barbecue planning.)
There is no better—or easier—way to treat yourself to a healthy and delicious meal this summer than by throwing a grass-fed steak on the grill, waiting a few minutes, and then eating up as much tender, hearty goodness as you can.
One of the simple joys of being the Head Chef at ButcherBox is that I get to experiment with all our amazing cuts of grass-fed beef, many of which can be a challenge to get at the local butcher or supermarket.
I’ve discovered that whether I grill a steak over an open flame or braise it in a skillet, there are a few key steps that anyone can take to get a perfect steak every time you cook.Read More
Of all the books I’ve been involved with over the past decade, including my own titles, I have to say this one is simply unsurpassed in the level of depth and detail. This book is Tania’s life’s work, and her passion and comprehensive education spills out onto every page. The incredibly informative writing and phenomenal photography was all her, and she went all-in to the extent you rarely encounter. This book literally honors Primal Blueprint Law #4: Lift Heavy Things.
The Bordeaux Kitchen chronicles Tania’s journey through wine school in Bordeaux, a butchery apprenticeship, and the gathering of her vast treasure trove of recipes inspired by French chefs, friends and grandmothers. Tania transports you to the culinarily-rich French Southwest and demonstrates how “ancestral,” nutrient-dense, grain-free French recipes are optimal for nourishing your body and mind. Highlighting the latest research in ancestral health, The Bordeaux Kitchen enlightens you about the path to healing many modern-day, chronic maladies caused by nutrient-deficient diets. This is another area of deep experience and expertise with Tania, as her ancestral health journey has been informed and inspired by debilitating chronic illness likely caused by gut dysfunction from exposure in her world travels (FYI, Kazakhstan is a bad spot for an emergency appendectomy).
Sit back, peruse the beautiful recipes and photos and drink in the observations Tania herself shares with us today about French ancestral food culture. Her words, and her book, underscore for me how much is missing from our daily experience in the kitchen. The significance of ancestral eating isn’t only about a menu—but our relationship to food itself.
Finally, don’t miss the special Mark’s Daily Apple deal I’m offering for Tania’s masterpiece book….Read More
Nearly a decade ago when I described my daily lunch as a “Big-Ass Salad” I didn’t realize it would become a thing. But it has, and it’s taken on a life of its own here in the office (and even on YouTube). The advent of the Primal Kitchen® dressings have only made it more so, especially with the staff’s observations of how much dressing I tend to use. (Moderation isn’t always a good thing.)
So, today the Bees decided to share their own “Big-Ass Salad” creations. To extend the theme even further, they want to see yours as well, and we’ve got a prize for one lucky Big-Ass winner.
Check out their creations below as well as the contest details.Read More
We’ve got some Worker Bee bites—and a contest—coming up later this morning, but in the meantime I’m happy to share a guest post with excellent tips for making your Challenge cooking easier and more efficient.
Today’s guest post is offered up by cooking coach extraordinaire, Katie French. She’s the author of the popular Paleo Cooking Bootcamp book and creator of the Paleo Cooking Bootcamp Multimedia online course, both offered through PrimalBlueprint.com.
As a cooking coach, I teach people how to make healthy eating sustainable. The recipe? What you eat must be satisfying, and it also has to be easy to prepare. Here are my top-10 tried and true meal prep. tips to help you simplify your weekly routine.Read More
It’s certainly getting easier to find healthier snacks at the store, but the convenience of healthier, pre-packaged snack food often comes at steep price. For most of us, homemade snacks are still the most practical, budget-friendly option.
For convenience, stick with whole food snacks that require little or no cooking. Fresh fruit, cut up veggies, olives, pickles, nuts and nut butter, sardines, soft- or hard-boiled eggs, and high quality cheese are always delicious choices.
And when you have a little more time to spend in the kitchen, try one of these favorite Primal snacks.Read More
While I’d give most pre-packaged gluten-free flour mixes a firm shake of the head for their empty carb content and (at times) filler ingredients, there’s one I’d recommend as a paleo/Primal and low-carb staple: coconut flour. The obvious benefit is that it’s gluten-free, but it also has a respectable dose of fat, protein and fiber as well as a pleasantly sweet taste. In this post, I’ll explore some of the nutritional benefits of coconut flour along with the many ways in which it can be used. Coconut Flour Benefits As far as flours go, coconut flour is relatively high in nutrients—a fact that sets it a cut above the rest. High Fiber Lab analyses show that coconut flour is 60% fiber; 56% insoluble and 4% soluble. That’s considerably more fiber than almost every other flour on the market, including the other major paleo contender, almond flour. Low Glycemic Value Unlike most of the grain-based flours on the market, all the indigestible fiber in coconut flour makes for a surprisingly low glycemic product. In fact, multiple studies show that adding coconut flour into traditionally high-glycemic products like macaroons, carrot cake, granola bars and multigrain loaf helped to significantly lower blood sugar spikes after eating. And whether you have diabetic tendencies or not, using a flour that doesn’t send your blood sugar levels through the roof is definitely a good thing. Cholesterol Friendly Effects Research shows that coconut flakes (made as part of coconut flour production) can significantly reduce LDL cholesterol and serum triglycerides in those with moderately high cholesterol levels. Low Phytic Acid While the research is a little thin regarding the phytic potential of coconut flour (and coconuts in general), preliminary trials indicate that it’s nothing to be concerned about—certainly not when compared to nut and grain flours. As a case in point, this study showed that coconut flour additions to baked goods didn’t impact mineral availability, which is the key concern when it comes to phytates. Lauric Acid Coconut flour contains a decent dose of lauric acid, a fatty acid often present in high saturated fat content foods. As a precursor to monolaurin, lauric acid can aid in the inhibition of pathogenic species in the body, ward off certain forms of acne, and support a healthy cardiovascular system. Healthy Fats While almond flour, the main contender for paleo flour dominion, has a lot more fat, most of it is pro-inflammatory omega-6 fatty acids. Cooking With Coconut Flour When it comes to baking or culinary creations in general, no one flour is the same. Most of us have spent most of our lives eating and working with wheat flour, which has drastically different qualities to, say, almond flour, which again is completely different to coconut flour. It’s best to adapt your expectations and approach when dealing with coconut flour for the first time. Know that the flour has its own unique features that require certain recipe adaptations. Coconut flour is more sponge-like than most other flours. Due to its high fiber content, … Continue reading “Coconut Flour: Benefits and Uses”Read More