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
With the holiday season upon us, we thought it might be helpful to perform some healthy rationalizations for our alcohol consumption. Yay!
Now, obviously, people have been getting intoxicated for many millennia (animals will seek out fermenting fruit, too, so it’s not an “unnatural” desire by any means), and that includes our beloved Grok. Neither a teetotaler nor a raging drunk, Grok probably limited his consumption to very rare occasions: namely, whenever he happened across a stash of fermenting fruit. See, all evidence suggests that the purposeful production of alcoholic beverages didn’t begin until around 10,000 BC – pretty much in line with our estimations of the advent of agriculture. Indeed, the process of purposeful fermentation could be said to run against Primal ideals – our commitment to fresh, whole foods, free of artificial additives or manmade machinations – especially nowadays, with enormous industrial factories dedicated to churning out millions of gallons of beer and liquor. That said, fermentation itself is a wholly natural occurrence; beer factories and whiskey mills simply exploit and amplify the process.Read More
The freezer has ice cream and frozen pizzas, but it’s the pantry that harbors the usual carb suspects – chips, cookies, crackers, pasta, cereal and bread galore. If you’re not careful this cool and dark space could derail your best efforts to eat Primally. So follow these 10 easy steps and you’ll be well on your way to having a truly Primal pantry. And be sure to share what’s in your pantry in the comment boards! Are we missing any major Primal staples?Read More
Primal living in today’s decidedly post-Paleo world requires making at least a few concessions. We simply cannot live in exact accord with the ways of Primal man. For most of us, it’s just not feasible to live completely off the land (too many humans and their developments getting in the way). And besides, even if we could revert to total hunter-gatherer mode, would we? As much as we try to follow the Primal Blueprint, we have grown accustomed to the benefits (yes, there are some!) of living in the modern world. Plus, there are certain creature comforts – like evolutionary knowledge, nutritional science, and developments in kinesiology – that rely on modern science and inform, drive, and continually legitimize the fundamentals of the Primal Blueprint. After all, Grok lived the way he did because of necessity; we attempt to emulate his lifestyle as a personal choice.Read More
Do the benefits of tea outweigh its negatives (caffeine, teeth staining, etc.)? Is tea a worthy substitute to a glass of water? If so, how many times a week should one drink tea?
Given our big fall theme the last week or so, I thought this was an especially timely question. The truth is it’s nice to kick back at night with something warm (even in California) once Autumn hits. Call it nostalgia if you will.Read More
Last week I noted in my podcast with Jimmy Moore how expensive genuine wild salmon can cost. Since then, I?ve received a healthy number of emails asking for more info, tips, and the real benefits behind buying ?wild.?
What exactly are salmon ?farms?? How does the farm setting change the nutritional content of salmon? Is there really that much of a difference? Is farmed salmon even worth buying?
First off, salmon farms of some kind make up about 80% of salmon on the market today. (In the United States, the number is higher ? 90% by some estimates.) Thirty percent come from traditional hatcheries, and the remaining 50% are raised in aquaculture or ?open pen nets? just off shore. Farms can ?raise? up to a million salmon at a time. I?ll throw in a visual.Read More
I’ve been researching flax and am ready to pull the plug on my dedicated flaxseed grinder. The kicker was seeing flaxseeds associated with prostate cancer. What?s your take?
Thanks to reader Clare for the thoughtful correspondence on flax. This is exactly why I love doing this blog. Research continues to unfold, and the conversation never fails to engage and inspire me.Read More
In your last “Dear Mark” post you said “…why drink your veggies and fruits in concentrated form when you can eat them? I’d just be careful of overdoing the juices.” What is wrong with juicing? I’ve always thought that making fresh juice is extremely healthy for you. Am I right to think that juicing is part of healthy lifestyle or have I been bamboozled by an unnamed, charismatic infomercial personality with bushy eyebrows?Read More
Perhaps at some point in all our personal fitness careers (however advanced or modest) we’ve all had one of those “doh!” moments, when we realized we did something really stupid that now has us writhing in pain. (It could be an immediate or slightly delayed awareness – stuck in the recliner later that night unable to move. Anyone?) Sometimes these strains are the result of momentary carelessness, and sometimes they’re caused by ongoing ignorance (coupled with bravado or bad advice).
And then there are the exercises that maybe don’t leave us regretting our very existences but that seem to keep us (knowingly or unknowingly) endlessly circling the same fitness territory with little to no measurable progress. How come none of the other Saturday gym rats seem stuck in the same rut? What am I doing wrong?Read More
Right now there are so many kinds of fruit in season at the local farmers’ market. I know that we should limit fruit consumption and that some fruits offer more nutrition and higher antioxidants than others. I live alone and can’t afford to fill my small fridge with 20 different kinds of produce, so I need to make choices sometimes and want to buy greater amounts of highly nutritious food and lesser amounts of moderately nutritious food for variety.Read More
My wife and I tend to receive a lot of chocolate, usually as holiday or dinner party gifts. Friends and business associates know we’re not dessert people but that we indulge in chocolate and red wine on occasion (i.e. those Sensible Vices). As a result, I’ve gotten to try a lot of the best chocolates out there (as well as a few duds). My wife and I each have our running lists of favorites. Hers has a couple Belgian varieties as well as some quality stateside organics. As for me, the more bitter the better. Green and Black’s makes an 85% that I consider kind of my “staple” choice, but there are a lot of good ones out there.Read More