As you get keto-adapted, most people find the inclination to snack (at least snack frequently) decre...
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 answering a few questions. First came in from an email and regards a new study showing a link between chicken eating and several types of cancers (melanoma, prostate cancer, non-Hodgkin’s lymphoma) among British adults. What do I think of the study? Second, did I really tell people not to neuter or spay their dogs? Third, can dogs take collagen powder, and if not, are there any alternatives? And last, I address a comment about early time restricted feeding.
Let’s go:Read More
With the last few weeks’ definitive guide and follow-up on fish, a reader asked me about trimethylamine N-oxide, or TMAO. What is it?
TMAO is the latest justification given for why eating meat just has to be bad for you. Saturated fat didn’t take. Animal protein didn’t work. Iron was a dud. IGF-1 hasn’t panned out. Methionine isn’t enough. So now they’re using TMAO to convince you not to eat that steak.
How’s it supposed to work?Read More
In nutrition, there are very few universal consensuses. Conventional wisdom says that fat makes you fat and whole grains are essential, and millions of people agree, but the ancestral health and keto communities (and reality) disagree. Primal and keto folks don’t worry much about saturated fat and limit polyunsaturated fat; conventional health advocates do the opposite. The opinion on meat intake varies wildly, with some people suggesting we eat nothing but red meat, others recommending “palm-sized” pieces of strictly white meat, and still others cautioning against any meat at all. Pick a food and you can find a sizable group that hates it and a sizable one that loves it. You can find researchers who spend their lives making the case against it and researchers who spend their lives making the case for it.
But not fish. Fish is about as close to a universal as any food. Barring the vegans and vegetarians (some of whom, however, are sneaking wild salmon when their followers aren’t watching), everyone appreciates and extols the virtues of eating seafood. Including me.Read More
For today’s edition of Dear Mark, I’m answering a few questions from recent comment boards. First, with all the scary tick-related news coming out lately, are there any non-toxic tick repellents that actually work? Are there essential oils that repel and/or kill ticks? Is there a safer way to use insecticides? Next, were the people in the Mediterranean keto study actually eating a kilo of fish on their fish days? And is the wine an important part of the Mediterranean diet? Is the wine therapeutic or just for pleasure?
Let’s find out:Read More
For today’s edition of Dear Mark, I’m answering three questions. First, can LDL actually infiltrate the arteries, or is there more to the story? Malcolm Kendrick says there’s more to the story, so I dig into some literature to see if they corroborate his position. Second, is New Zealand farmed salmon good to eat? And finally, what should you do about elevated ferritin levels—and why else might they be elevated if not because of your iron?
Let’s go:Read More
Winter is here. It’s cold outside—often cold and snowy and/or rainy enough to dissuade most people from extensive outdoor activities—and extremely warm indoors. Families are getting together, companies are throwing holiday parties, we’re eating, drinking and merry-making. Alcohol is everywhere, and many of us will be drinking more than we usually do. In fact, this time of year presides over a sharp spike in alcohol consumption.
What’s it mean for your workout?
After looking at the research, at first glance, I’m going to be honest with you: It doesn’t sound good.Read More
For today’s edition of Dear Mark, I’m answering four questions. First, is air-frying gentler than deep-frying? Does it produce less acrylamide? Second, what do I think of a reader’s Primal-style plant-based way of eating? It’s actually quite good. Third, why didn’t I mention the Perfect Health Diet in last week’s post on top trending diets? And last, did I make a typo or grammatical error when I wrote “bad rap”?
Let’s find out:Read More
Longtime readers of the blog are so inundated with the latest dietary research and results from years of personal experimentation that they often take the simple, basic dietary truths for granted. But it’s the simple ones that make the most difference. Today I’m going to sift through the knowledge base to winnow out the dietary truths that, while basic, fundamental, and important, are unknown or misinterpreted in the “normal population.” If you think someone you know or care about could learn from this list, send it along.
What follows are some basic dietary truths that everyone needs to understand.Read More
Today’s guest post and recipe are offered up by Simon Cheng, founder & CEO of Pique – Tea Crystals. I connected with Simon and his team about a year ago and have been a fan of their tea products since. In fact, it’s what you’ll find in my kitchen cabinets these days (the basic English Breakfast is what I drink most often). The following is an excerpt from Pique Tea’s Definitive Guide to Tea ebook, which I highly recommend. You can download the full version HERE. Enjoy!
Tea has now become one of the most studied superfoods in the world, with mounting evidence for a seemingly unending number of health benefits. Importantly, these health benefits have been observed in large numbers of people (entire populations) who have consumed tea for long periods (decades).Read More
So, you’ve done a Whole 30® (or other dietary reset involving the removal of potentially allergenic or sensitizing foods to establish homeostasis). It’s over. It went well. You feel good. You’re ready to take on the world. Now what?
Officially, you’re supposed to reintroduce the allergenic foods you removed, one at a time, to see how they affect your digestive, psychological, metabolic, and overall health. After all, the main point of the Whole 30 is to uncover the allergenic foods that actually bother you and the ones that don’t. A broad, diverse diet is awesome if you tolerate it, and having more foods available to eat makes living easier and more enjoyable. There’s no reason not to eat legumes (or dairy, or a glass of wine) if you like them and they don’t negatively affect your health. The reintroduction phase of the Whole 30 simply helps you learn which of those foods work and which don’t. That said, it’s intimidating for a lot of folks….Read More