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
For today’s edition of Dear Mark, I’m responding to four reader comments. First up, if a person can’t eat eggs, doesn’t like liver, but really wants choline, can they just supplement? Second, are a couple handfuls of almonds too much omega-6 for the average person? What if they eat fish? Third, a new study claims to show that keto dieting tanks hepatic insulin sensitivity. What should we make of it? Are we giving ourselves type 2 diabetes by going keto? And fourth, I highlight a great approach to drinking alcohol (and living in general) from one of our readers.
Let’s go:Read More
Because humans were hunter-gatherers for hundreds of thousands of years, we evolved to use and favor the diverse plant and rich meat intake of our hunting and foraging history. Farming and its core crops (e.g. grains), by contrast, only came on the scene approximately 10,000 years ago and took at least 8000 of those years to spread across the world. Our evolutionary roots—and residual genetic expectations—favor the nutritional practices of our hunter-gatherer legacy. (For more on the history of the paleo diet, click here.)
The “paleo diet” today looks to the dietary model of our hunter-gatherer ancestors and translates those eating practices to the modern age for the purpose of optimum health.
The paleo diet favors nutrient-dense whole foods and eschews processed food products. Let’s look at the wide variety of flavorful (and healthy) choices within a paleo protocol as well as some basic principles for what to eat and what to avoid. For a PDF print-out of this list, click here.Read More
Absolutely! Anyone can go keto, including vegans. They might not be able to stay vegan, but they can certainly go keto. Nothing stopping them. The more the merrier.
Jokes aside. Can someone go keto while remaining vegan?
That’s a tougher problem. Not intractable. But real tough.
Why is it so hard?Read More
Imagine money is no object. Imagine you wield absolute control over the scientific community and can direct it to run whichever study you desire. If you can dream it up, they’ll get the subjects, produce the money, and make it happen. All you need to come up with is the overarching design. What would you choose? What do you wonder? What questions do you want answered once and for all?
Here’s what I’d choose: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
Recently, a reader inquired about gamma linolenic acid (GLA) and inflammation. Is GLA everything it’s made out to be? Is it something all of us should add to our diets? Can we obtain it through real foods, or do we need to rely on supplements? There’s certainly a lot of hype about GLA’s ability to heal chronic inflammation and even to facilitate an easier transition into menopause (something I’ll cover more in a follow-up post). For today, let’s take a closer look at GLA and the role it may play in anti-inflammatory nutrition.Read More
While I don’t recommend making Primalized versions of grain-based foods a staple, the fact remains that people love them. They’re going to want them. There’s not much you can do about that. And if we want to incorporate pancakes, muffins, cookies, and other flour-based items into our diets without ruining everything we’ve worked toward, we need the healthiest, most Primal flours.
The alternative flour market has exploded in recent years. A decade ago, you had gritty almond flour and fibrous coconut flour, and that was about it. Today, there are many more flours to sift through. But what are the best ones? Which ones fit best into a Primal way of eating, and why?Read More
This is a guest post by Kelly LeVeque. Kelly is a certified holistic nutritionist, wellness expert and celebrity health coach based in Los Angeles, California. Be Well grew out of Kelly’s lifelong passion for health, the science of nutrition and overall wellness. Guided by a practical and always optimistic approach, Kelly helps clients improve their health, achieve their goals and develop sustainable habits to live a healthy and balanced life.
Good Morning! I’m Kelly LeVeque, nutritionist at Be Well by Kelly. You might have heard of my #bewellsmoothie—it’s a formula created to help my clients make the perfect meal replacement shake. The #bewellsmoothie limits fructose and ensures that there is enough protein, fat and fiber to balance blood sugar and help you calmly make it from breakfast to lunch.Read More
Of all Primal-approved food categories, none is more bedeviling to even seasoned followers of the lifestyle than nuts. The questions never end. What is a nut? When you’ve got all these nut-like gymnosperms, drupes, and legumes masquerading as nuts, what even qualifies as an actual nut? Does it even matter? Or phytic acid. Is it or isn’t it a problem? And soaking — am I supposed to soak every type of nut, just some nuts, or none of them? Aren’t nuts really high in omega-6s, which we’re supposedly trying to limit or at least balance with our omega-3 intake? How do we reconcile that conflict? Why is “hazelnut” one word, while “pine nut” is two?
I’m out of breath, but this is a fairly representative sample of the nut-related questions I receive from readers. It is confusing, so today I’m going to give you the definitive guide to nuts. After today’s post, you’ll have a solid grasp of which nuts you should and maybe shouldn’t be eating.Read More
For today’s edition of Dear Mark, I’m answering three questions and sharing a quick, but awesome story from a reader. First, are French press, Turkish, and other unfiltered boiled coffee preparations unhealthy due to the presence of coffee oils in the finished product? They may raise LDL, which gets the conventional health experts hot and bothered, but there are other effects, too. Second, high-oleic sunflower oil was given the go-ahead in a previous post. What’s the story with mid-oleic sunflower oil? Third, with the recent study indicating that peanut/tree nut eaters enjoy improved mortality from all causes, should we take peanuts and most importantly peanut butter off the “no-go” list? And finally, a long term keto success story briefly mentioned in last week’s post writes in.
Let’s go:Read More