Meet Mark

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
Stay Connected
August 24, 2017

Want to Upgrade Your Primal Cooking Experience?

By Mark Sisson

Screen Shot 2017-08-24 at 9.18.47 AMHey, everyone. I’ve got a regular post coming yet this morning, but I just had to let you all know about a great opportunity that’s right up the Primal alley.

If you’re a foodie, you’ll know that sous vide cooking is one of the best ways to prepare great-tasting healthy meals. My good friends (and yours, I’m sure), Drs. Michael and Mary Dan Eades, have been working to perfect the art, ease, and economy of home sous vide cooking for almost a decade.

They’re about to unveil their latest, greatest home SousVide+ version—and, boy, it’s a beauty. They’ve launched a new Kickstarter campaign to offer the first units to interested foodies at significant discounts to MSRP as well as offering enticing upgrade packages. Have a look, and get in on the venture if you can!

If you’re looking to upgrade your food experience, you won’t be disappointed.

More to come this morning… Thanks, everyone!

Subscribe to the Newsletter

If you'd like to add an avatar to all of your comments click here!

Leave a Reply

10 Comments on "Want to Upgrade Your Primal Cooking Experience?"


Sort by:   newest | oldest
7 months 2 hours ago

Pro tip: Use a beer cooler instead of a sous-vide. Save yourself hundreds of dollars! Obviously you’ll need to get the water to your desired temp (actually, about five degrees higher than your final, desired temp).

6 months 27 days ago

Cooking in plastic??? Doesnt seem like a good idea to me…

6 months 27 days ago

Re PLASTIC Nor to me. Both for my internal environment and the world’s environment. Any info about this risk. What about silicone bags?

6 months 27 days ago

Me either. I plan to stick with my stove and Instant Pot. Cooking food in warm water while encased in plastic just isn’t appealing. I read up a little on sous vide, and if you don’t know what you’re doing you can end up with botulism. Unlikely but possible.

6 months 24 days ago

Cooking in plastic bags?? Single-use disposable plastic bags at that. NOT primal. Disappointing.

2 months 21 days ago

It’s NOT a good idea. Plastic leaches all kinds of nasty chemicals, especially when exposed to heat and/or acids. I am so very, very surprised that this method is so highly touted on this website. I mean, I get that you can’t avoid everything and 8/20, moderation, yada yada…. but you may as well just eat nail polish vs. doing this. You are intentionally exposing your food to plastic and heat.

His Dudeness
His Dudeness
6 months 27 days ago

Sous vide produces a perfect steak every time. Highly recommended. The best part is, I can buy in bulk, vacuum seal individual servings, freeze them, and then cook as needed. I use the Anova immersion sous vide in a large canning pot for mine.

Lissa Ann A Homic
6 months 26 days ago

I read their book. What a fun family.

6 months 22 days ago

I’m using this, It works well !

5 months 25 days ago
I bought the first Sous Vide Supreme when it came out; and then the smaller version later on. They are BRILLIANT! Unlike the crockpot (which I still use to make ghee), the Sous Vide from the Eades doesn’t — CAN’T — ‘overcook’! Like, if you leave a roast in the crockpot for a couple hours too long (e.g., traffic was horrid) — the roast is all wizened and leathery? NOT in the Sous Vide Supreme!! It’s always PERFECT! (Well, nearly always: if you leave your meat in for more than about 30 hours, apparently it can get a bit mushy.)… Read more »