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
Keto tends to discourage snacking. Not as in “If you’re keto, you’re not allowed to snack!” More like “If you’re keto, you probably won’t feel the need to snack as much.”
Still, hunger strikes. Situations arise where you need a little something to nourish you in the moment without having to cook a meal. This isn’t a problem. But you do need to be prepared—or else risk derailing your efforts.
A snack must be instantly available or take no more than a minute or two of preparation. A snack shouldn’t be something that makes you groan or use more than one or two bowls or pieces of kitchen equipment to prepare. It should be an afterthought.
What are my favorite keto-friendly snacks? I’ve got 14.Read More
Greetings, have you heard about this newfangled contraption called the Instant Pot®? Just kidding, of course you have (and if you answer no, it’s time to get with the program!). The Instant Pot has become the most sensationally popular kitchen appliance in decades. One report indicated that some ten million Instant Pot units were sold on Amazon.com in the fourth quarter of 2017 alone! Instant Pot is the genericized trademark for what is technically called a multi-use pressure cooker. There are many other brands for these space-age, tabletop units touted as the inclusive replacement to nine common kitchen appliances (including a stovetop pressure cooker, rice cooker, and slow cooker/crock pot) that speed cooking time by a factor of two to six times while using 70 percent less energy than the stove, oven, or other gadgets.
In short, it’s a perfect tool for keto eating. You get all the benefits of a keto diet—with the least amount of time, strain and effort in the kitchen. Today I’ve got 75 low-carb, hassle-free, and delicious recipes to get you started.Read More
According to the stats, more than 80% of American adults use coffee to get going in the morning. Increasingly, we’re getting collectively pickier about what we drink, too. A report released this year by the National Coffee Association found that, for the first time in 67 years, more than half of all coffee consumed daily was classified as “gourmet.”
But let’s be honest. There’s a lot of junk in that category—syrups and whipped toppings, soy milk and sugar galore. It’s a damned shame because coffee can offer big health benefits when done right. When done even better? Well, let’s take a look.
It’s true that eating well is perhaps the best investment you’ll make—in life and health. That said, there’s no reason to believe that going Primal means breaking the bank. Looking for delicious Primal recipes that make it possible to eat well within your means?Who among us isn’t? These budget-friendly Primal recipes put a satisfying meal on the table without the enormous grocery bill.Read More
Eating flavorful meat doesn’t have to mean spending a fortune. But finding the most flavorful thrift cuts at the market often means speaking up and asking the butcher. Don’t be shy—butchers and meat vendors at the farmers’ markets usually love to share their favorite thrift cuts of meat.
The lesser known, less expensive cuts of meat listed here are a good place to start if you want flavorful meat, for a lower price. These cuts aren’t always displayed front and center in the meat case, and they might even have to be special ordered.Read More
For today’s edition of Dear Mark, I’m answering three questions. You guys had more questions about folate. Since it’s such an important vitamin, I answer those first. Then I discuss the study mentioned in last week’s Dear Mark in which removing polyphenol-rich fruits and vegetables from the diet improved oxidative stress markers instead of worsening them. I got my hands on the full study, so I have more to say on the subject.
Let’s go:Read More
As we move into a new era of health awareness, there’s more variety than ever available to us. Overall, this is a very good thing—the average Primal consumer now has far greater access to a wider range of organic, free range, pastured, GMO-free, wholesome foods and products.
But this presents something of a dilemma when it comes to gray areas like sweeteners. While I don’t have much of a sweet tooth myself, I’m not a anti-sweetener purist either. While I lean toward stevia or monkfruit, I get a lot of questions about sugar alcohols, in particular a product called Swerve Sweetener, particularly from the keto crowd.
Most days of the week, Mark’s Big-Ass Salad is the best lunch for his day. But not everyone would say the same, and that works, too. On days when you crave something different for lunch, the most convenient and money-saving solution is packing up leftovers from the night before. Pack as much or as little as you want, throw together some tasty Primal sides, and you’re good to go. To offer a little inspiration toward your midday meal prep, here are five dinners that make excellent lunches the next day. Be sure to share yours in the comment board as well!Read More
For years, the ancestral health community has shunned the humble peanut. I did so myself in fact. “Why can’t I have peanuts?”a person would ask. “Because they’re legumes,” would be the standard answer. And that was that. The status of legumes was sacrosanct in paleo world. Case closed. In recent years, however, our stance on legumes has softened.
The lectins and phytic acid we worry about, it turns out, are mostly deactivated by heat and proper preparation. A bit of phytic acid can even be a good thing, provided you have the gut bacteria necessary to convert it into beneficial micronutrients. All in all, legumes turn out to be a relatively nutrient-dense source of resistant starch and other prebiotic fibers. If you can swing the carbs and you feel fine eating them, legumes are on the table.Read More
Readers, especially those new to Primal eating, frequently request quick and easy ideas for ancestral cooking. While new recipes may be inspiring, sometimes expanding your kitchen repertoire doesn’t require whole new meals—but new flavors you can infuse into multiple recipes you’ve already mastered. More than just another ingredient to extend the cooking process, herbs and spices are quick, inexpensive additions that can literally transform just about any Primal meal. Parsley and cinnamon need no introduction, but how well acquainted are you with sumac and fenugreek? When was the last time you added lemon balm or Mexican oregano to a recipe?Read More