Tag: dear mark

Dear Mark: How to Freeze Produce

By Mark Sisson

23 Comments

Dear Mark,

Your website inspired me to join a CSA this past year, and I’m looking forward to frequenting my local farmers’ market again this summer. I absolutely love all the produce selections, but this has opened my eyes to how limited I am in the late fall/winter by what’s usually available (and affordable) in the grocery store. (I live in the Northern Plains.) I’d like to begin thinking about freezing some items to enjoy them post-season. What tips do you have for doing this? Thank you!

Thanks for the question! You’re correct—as incredible as it is to enjoy fresh veggies and fruits when they are in season, it’s smart to look ahead to the “scarcer” months. One of the best ways to carry over the season’s best, of course, is freezing. (Grok would’ve traded a lot of hides for a deep freeze chest….) This year, as you load up on seasonal produce in the spring, summer, and early fall, here are a few suggestions and resources for the best freezer prep and storage techniques.

Dear Mark: Should Teens Take Creatine?

By Mark Sisson

13 Comments

One of the most common supplement questions I receive is about creatine. Namely, is it good for you? Is it safe? And, today, should teens be using it?

You should run any new supplement or practice by your doctor, but my quick and short answer is “yes.” In general, teens can safely take it with some medical exceptions. Teens can greatly benefit from it. Teens, especially those who don’t eat any animal products, should consider taking creatine. But I don’t only do quick and short answers here. Let’s dig into the science of teen creatine use to determine exactly why it’s so beneficial and safe. First, the question:
Hi Mark,

I have 2 sons who are athletes and asking me about Creatine.
One is 21 and plays college football… and the other is 15 and plays football and baseball.
My youngest one is hitting me up to start taking Creatine. Do you have feedback on this? Or an article you can pint me to that you have written. I have always been against it, only because I don’t know enough about it.

Thanks for your help,
Alicia
Now the details. To begin with, let’s dispel some popular myths about creatine.

How to Thicken Sauce Without Flour: Low Carb, Keto, and Gluten Free Sauce Thickeners

By Mark Sisson

105 Comments

 
Dear Mark,

I’m trying to stay strictly primal/paleo, but I always run into problems when I need to thicken sauces or soups. I grew up learning to use flour/cornstarch like everyone else, but is there a good low-carb/primal alternative?

Thanks,
Raul
I received this email a while ago, but it wasn’t the first. A number of readers have expressed their confusion when it comes to thickening sauces, gravies, or soups without using traditional floury methods. The question of thickening sauces is one of the hurdles I face every time I put up a recipe post – it’s become a bit of an internal struggle (as seen with last week’s beef and broccoli stir fry recipe, in which I hesitatingly called for a teaspoon of flour as a thickener) because while adding a bit of flour or cornstarch to a larger recipe may not drastically impact the carb count, it does complicate the consistently Primal message I try to convey. This post, I hope, will resolve that struggle.

Dear Mark: Gluten Sensitivity, Intolerance, Celiac Disease, and Grains

By Mark Sisson

83 Comments

Dear Mark,

You talk a lot about the evils of grains. I follow your logic on why a grain free diet is best, and I have seen weight loss and just feel better overall since heeding your advice. But there is one thing (well, more than one) that I don’t understand but hear about often. Could you explain what gluten intolerance is and why you should avoid gluten?
Excellent question. Even though we’re seeing gluten-free labeling more and more, it’s not always clear why gluten can be problematic. Because of cross-contamination, it’s not always obvious whether a food contains gluten or not. Further, gluten intolerance symptoms can masquerade as other conditions. Let’s break it all down.
What is Gluten?
Gluten is a large, water-soluble protein that creates the elasticity in dough. It’s found in grains such as wheat, rye, barley, triticale, and oats. These days it’s also found in additives like thickeners and fillers used in everything from lunch meat to soup to candy. You can also find gluten in beers and vinegars that have been fermented from gluten-containing grains.

Dear Mark: Coronavirus Questions

By Mark Sisson

55 Comments

Okay, so this situation is upon us. There’s no denying that all anyone can focus on is the coronavirus. There are several different names used for it, but I’ll use coronavirus and COVID-19 for today’s post. I asked across different venues for your questions and concerns about the topic. I tried to get to as many as I could.

Let’s just get into it:

Dear Mark: Going Carnivore with Just Seafood, Protein Right after Fasted Workout?

By Mark Sisson

7 Comments

For today’s edition of Dear Mark, I’m answering a pair of questions from readers. The first one comes from the comment section of the excerpt from Paul Saladino’s new book: Can a seafood-only carnivore diet work? Will it miss anything? Is there anything to watch out for, add, or consider? The second one comes from the recent post about exercising during a fast. If someone’s trying to gain muscle, should they prioritize eating protein after a fast-breaking training session, or should they keep the fast going?

Let’s go:

Dear Mark: Mortality Risk, Fish Heads, Metformin and Exercise, and Cooking Frozen Veggies

By Mark Sisson

12 Comments

For today’s edition of Dear Mark, I’m answering four questions from readers. First, what does an “increased risk of mortality” actually mean if everyone’s going to die in the end? Second, what makes fish heads so delicious and nutritious? Third, what is the relationship between metformin and exercise? And finally, how do you prevent frozen vegetables from getting all mushy when you cook them?

Let’s go:

Dear Mark: OMAD for Women, Low-Carb Glucose Testing, and Carb Limit When Fasting

By Mark Sisson

12 Comments

For today’s edition of Dear Mark, I’m answering three questions taken from last week’s post on the power of pairing low-carb with fasting. First, do I have any advice for a woman who’s struggling to see results eating one meal a day? Second, how does low-carb interact with the different types of glucose tests you can take? And third, what are my thoughts on carb limits when fasting? Is lower always better? Is there a carb threshold after which fasting stops working so well?

Dear Mark: Abandoning the Keto “Fad,” Ketone Study Calories, and Low-Lactose Fat

By Mark Sisson

24 Comments

For today’s edition of Dear Mark, I’m answering three questions from readers. First, does the renewed vigor assailing the keto diet have me worried about my business? Should I start going vegan to cover all my bases? Second, did the “ketones for overtraining” study from last week control for calories? And third, how can a person eat enough fat if they’re avoiding lactose?

Let’s go:

Dear Mark: Ketones for Overtraining?

By Mark Sisson

4 Comments

For today’s edition of Dear Mark, I’m answering a question about taking ketones for overtraining from a reader.
Hi Mark,

I just saw this article the other day and I’m wondering what you think of it. Should high-carb athletes (or regular carb athletes) be taking ketone supplements? Is there any reason why they shouldn’t? It’d be awesome to get the “best of both worlds,” but is it safe?

Thanks,

Bill