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
We’re finally back in the swing of things. Back to the regular programming. It’s good to shake things up now and then, but there’s really nothing quite like getting back into your normal groove. Last week, I published a Dear Mark on a Tuesday, and it honestly sort of threw me off for the rest of the week. Creature of habit, what can I say.
Speaking of shaking things up, the first of today’s two questions concerns shaking things up with a total binge day – a cheat day wherein you eat all the stuff you haven’t been eating for months, or even years. When that happens, what do you do? How do you prepare? How do you handle the aftermath? I’ll give my advice in the response. And then I talk about “raw” almonds, or almonds that have actually been pasteurized but still get called “raw.” I include a little almond history (all completely true and verifiable by primary sources, of course) as well as my take on “raw” almonds.
Let’s go:Read More
The questionable foods just keep flowing in. As soon as I write a new “Is it Primal?” post, I’m inundated with new stuff to scrutinize. It’s like cutting the heads off the hydra (speaking of which, what are the nutritional qualities of hydra? talk about a sustainable animal food source). Luckily I like writing these posts, so they are probably here to stay. I hope you enjoy them. Well, let’s get on with it, shall we?
Today we’ll delve into the sordid inner world of the chia seed (of Chia Pet fame, yes), the dark underbelly of black rice, the hidden agendas of the refined avocado oil consortiums, the Communist North Korean plot to brainwash minds via sweet potato vermicelli consumption, and how strawberries might actually be trying to kill you (yeah, strawberries). Actually, we’ll just figure out if said foods are Primal or not.
Let’s go:Read More
Man, you guys really love your peanut butter.
I get at least one email a week from a devoted reader of the blog who just can’t shake the desire (that feels like a need) to eat peanut butter on a regular basis. They’re on board with everything else. They’ve ditched grains and vegetable oils. They’re walking more and getting better sleep. They’re getting sun and eating more vegetables than ever before. They’ve switched to grass-fed beef (sometimes liver, too!) and wild-caught fish. They’ve even happily dumped all the other legumes, except for that persistent, palatable peanut. The more dedicated among them may be soaking, sprouting, roasting, and grinding their own peanuts into peanut butter, but they’re still eating peanut butter – a “forbidden” food on the Primal eating plan.
I’m talking questions like this:Read More
Who doesn’t like nuts? They’re crunchy, fatty, nutritious, and convenient. They travel well. Tossing them into the air and catching them with your mouth is a fun way to impress any onlookers (this effect is enhanced if you sit in a chair backward at the same time). They even turn into butter. Nuts are the common bond between all dietary sects, it seems. Vegans love them for the protein. Ancestral eaters accept them, some begrudgingly. Weston A. Pricers have to soak, sprout, dehydrate, and ferment them before they’ll even consider eating nuts, but in the end, they love them. Mainstream healthy dieters dig their “healthy fats.” Epidemiologists, squirrels, and birds laud them. They’re self-contained little morsels of instant edibility, good raw and roasted alike. What’s not to like?
Well, there’s the phytic acid. Wait – isn’t that the stuff you find in grains and legumes? Yes. Should we be concerned? Let’s take a look…Read More
Last week, I scrutinized the “Primality” of ten commonly wondered-about foods. It garnered a lot of follow-up comments and emails, so I figured I’d do another round. This time I only covered eight, but I hope you’ll forgive me. If you’ve ever wanted to know about cashews, wheatgrass, fermented soy, vinegar, almond milk, hummus, royal jelly, or green coffee bean extract (and let’s face it, who hasn’t?), this is the perfect post for you.
Let’s dig in, shall we?Read More
I type these words with cranberry stickiness under my fingernails and the faint but unmistakable scent of turkey lingering about my person (I don’t think Buddha, my white lab, has stopped following me around all weekend, sneaking in the odd lick to an elbow still glistening with turkey grease; and, yep, he just got me again). The massive poultry carcass just finished three days of simmering for stock, odd bits of breast meat and yam and solidified gravy popping up on every shelf in the fridge, empty wine bottles holding an Occupy Kitchen Counter. Ah, Thanksgiving, how I love you.
A staple of Thanksgiving seems to be fretting over holiday treats, only it’s a little different in the Primal community. Instead of freaking out over the saturated fat content of a dollop of whipped cream on a slice of pumpkin pie, we agonize over the gluten content, wonder if baking truly deactivated all the wheat germ agglutinin present in the crust, and speculate about how our gut flora will react to the fiber in the pumpkin filling. And when we make our own versions of holiday baked goods, like almond meal this or walnut flour that, we worry about the potential oxidation of the heated omega-6 polyunsaturated fats in the nuts. In fact, in the past week, I have received several questions on this very topic:Read More
It’s a lovely summer morning here in Malibu. The cool sea breeze keeps the coming warmth at bay, for now, and makes me glad for the hot mug of coffee I’m clutching. I’ve still got a couple hours before heading into the office, so I’m hoping that I can get this post wrapped up and edited in time to hit the water for a bit of paddle boarding. We’ll see. I’ll try not to rush things too much. Today we’ve got a quick round of questions on a diverse set of topics: the suitability of hempseed in the Primal way of eating, whether you can get too much omega-3, and how long vitamin D lingers in the body before you need to replenish your stocks. As always, feel free to keep the questions coming and I’ll do my best to get to them!Read More
If you weren’t at UCLA this weekend for the Ancestral Health Symposium, you really missed out on the brainiest, brawniest, most physically and mentally impressive gathering I’ve been witness to. My hat’s off to the organizers (and my friends), Aaron Blaisdell and Brent Pottenger, and all the presenters and volunteers who made it happen. It went more smoothly than I’ve ever seen a conference of this magnitude go – and this was the inaugural one! I’m looking forward to the future and I’ve got a good feeling that this weekend will prove to be a powerful milestone in the story of the movement. All the presentations were filmed. I’ll alert you when they become available.
Let’s get to the questions. I field a Marcona almond query, discuss the unpalatability of raw olives, explain my stance on grass-fed whey protein, and lambast Carbquik.Read More
I enjoyed answering your questions last week, so let’s do it again today. We’ve got another triad this time, including another question from Hilde. There’s going to be a lot of fiber talk, some fecal discussion, and even a few bits regarding multi-level marketing schemes. I’m also going to discuss the virulent menace that is the vanilla bean.
(Looking back at the title I just wrote, it sounds like the ingredients for a disgusting raw vegan dessert. Some lukewarm thing with the consistency of paste sloppily shoved into the shape of a brownie and sold for six bucks at the farmers’ market. Yum.)
Okay, on to the questions:Read More
What can compare to the sweet, buttery mac nut’s tender embrace? As far as nuts, seeds, and pseudo-nuts go, its fatty acid profile is unparalleled. Throw a handful into a bowl of Greek yogurt, along with blueberries, blackberries, and strawberries (or any berry, really), and you’ve got yourself a rich, masterful dessert with minimal linoleic acid. And it’s got good amounts of magnesium, manganese, thiamine, copper, and iron. Pack a baggy full and you’ve got yourself the perfect trail food for day long hikes. Suffice it to say, they’re my go-to snack when I’m feeling a bit peckish throughout the day.
But that’s not why I’m here today – to extoll the virtues of the macadamia nut.Read More