Weekend Link Love – Edition 284

Weekend Link LoveEpisode #7 of The Primal Blueprint Podcast is now live. In it I discuss the Primal Blueprint fitness paradigm – what it is, how to integrate it. Check it out and let me know what you think.

Speaking of the podcast, soon I’ll be answering your questions in podcasts. Click the blue “Submit a Question” button in the sidebar to leave me a voicemail.

If you’re convenient to Newark, Delaware, don’t miss the Primal Blueprint Seminar coming to your area on Feb. 27.

Research of the Week

Among patients with IBS, eating bread, pasta, and crackers made from ancient kamut wheat resulted in lower inflammatory markers and less bloating, fatigue, and stomach pain than eating the same foods made with modern wheat. Is ancient wheat healthy? Or just better than modern wheat?

Regarding ancient/modern wheat, a new research paper emerges (PDF): “Gluten and wheat intolerance today: are modern wheat strains involved?”

A new study shows that jazz musicians trading fours use the same neural syntactical circuitry as people engaged in conversation. I imagine Jack Kerouac would agree with this research.

Interesting Blog Posts

Dr. Mike Eades just posted a fantastically thorough review of Denise Minger’s Death by Food Pyramid.

Lots of bad things happen to you when you don’t get enough sleep.

Eat lots of plants, sure, but be very careful about going full-on vegetarian or vegan.

Media, Schmedia

According to new research, Internet trolls really are terrible people.

“The glass was painful, but it didn’t do any real damage. With dog mess, I just wipe my feet on grass and then wash them at a tap.” One woman’s experience not wearing shoes for the past few years in urban Britain.

Everything Else

PrimalPalate.com just launched a Primal/paleo recipe website and app. Definitely worth a look, particularly the new myKitchen feature..

A new method of testing can detect gluten in food at concentrations of just 1 ppm.

Are residual traces of the common herbicide Roundup found throughout the food supply the true cause of gluten intolerance and celiac disease (PDF)?

Sad: almost no one likes going to work (worldwide). What about you?

Good luck charms can reduce anemia.

Are we meant to be sexual omnivores?

Gout may be an evolutionary tradeoff for the ability to efficiently turn fructose into fat.

Recipe Corner

  • Have you ever had Ukrainian borscht? You probably should. Now go make some.
  • The annoying planning, set-up, and clean-up that a party requires are worth it if you get to eat these paleo party meatballs.

Time Capsule

One year ago (Feb 24 – Mar 2)

Comment of the Week

Green bananas are readily available at most gas stations, and speaking of that… most green bananas ARE gas stations. My sons affectionately refer to them as ‘rocket fuel’ in reference to their highly entertaining ability to induce mach 3 level farts. I’d try them out on a weekend before having your first one Monday morning before work and having to hide in the file room all day.

– Not much more to say about this comment. Just going to leave it here.

About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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

22 thoughts on “Weekend Link Love – Edition 284”

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. These podcasts really are a significant upgrade to the site. They cover various subjects and answer questions that I did not even realize that I had. I also enjoy the moderators questions and input in addition to Marks. I will be submitting questions shortly. Hope everyone is enjoying the podcast as well.

  2. The coolest thing about those meatballs is that people on the autoimmune protocol can attend that party. Woot Woot! Yet another blogger proving that the AIP can be totally delicious. Thanks for highlighting an AIP recipe, Mark & Minions.

  3. After years of eating Paleo, then Atkins, and finally, ketogenic, I think I learned why my husband is finally losing weight: his gout meds. At least weight loss IS happening!!

  4. Blown away by the article on ancient wheat and IBS. Now onto the podcast…

    Love the weekend link love. Every time I find something fascinating.

    1. Oh, the podcast was great too. Even after 3 years, I always learn something.

  5. Thanks for the pointer awhile back on “Death by Food Pyramid.” It’s available on Kindle, a fascinating and an enjoyable read. I read the part about the dentist finding all the author’s cavities and pointing out that her low-fat diet was cheating teeth and bones of fat soluble vitamins. It made me think. My stepmom often recommended and diligently stuck to a “healthy low fat diet.” Now she has severe osteoporosis of the spine with so much pain that she has to be doped on opiates to bear it. After reading Mingus I wonder if her diligent adherence to a healthy diet – the most healthful diet she knew – played a role.

  6. The Central Coast Nutrition Conference is
    next Saturday, March 1st in San Luis Obispo,

    Come hear and talk with:

    Eric Westman, MD:
    The Latest Science on the Low Carb, High Fat Diet
    Jay Wortman, MD:
    The Ketogenic Diet for Diabetes and Other Chronic Conditions
    Steve Phinney, MD. PhD:
    Inflammation and the Low Carb, High Fat Diet
    Jeff Volek, PhD, RD:
    How your Blood Panel Values Respond to a Ketogenic Diet

    The conference is next Saturday.

    Here’s the link to our website:


  7. Thanks for the article on gluten intolerance & roundup/glyphosate. A scary but very interesting study. It could explain why I inexplicably have reactions even when I am eating clean.

    This whole subject of celiac and gluten intolerance is a big black whole of no one knows anything for sure. So frustrating and debilitating for so many people. I think anyone suffering from this can attest to the scorn and eye rolling you often receive. The idea that this is all just better diagnosis, and not a rapidly expanding phenomenon is laughable. Cranky this morning after eating out last night, picking my meal very carefully, and still being sick.

  8. “With care and attention, I think it’s possible to meet nutrient needs with a vegetarian diet that includes liberal amounts of pasture-raised, full-fat dairy and eggs, with one exception: EPA and DHA. These long-chain omega fats are found exclusively in marine algae and fish and shellfish, so the only way to get them on a vegetarian diet would be to take a microalgae supplement … Vegan diets are low in B12, biovailable iron and zinc, choline, vitamin A & D, calcium, and EPA and DHA. So if you’re intent on following a vegan diet, make sure you are supplementing with those nutrients.”

    Yep, which is exactly what I do (vegetarian not vegan).

    1. He also follows that up saying genetic differences result in different people being able to hold out for longer periods of time than others. 4 years for me before becoming horrendously ill and looking down the barrel of 2 years for (hopefully) full recovery… so be careful, be vigilant, be aware and hopefully catch it early.

      1. I eat lots of veggies, salad, fruit, nuts, olive oil, coconut oil, goat cheese, free range eggs, a little brown rice and quinoa, dark chocolate, raw coconut, sweet potatoes, drink whey protein drinks, take a high quality vitamin and mineral supplement and a number of herbs and adaptogens … I feel great and have felt great for many years. Not sure what you were doing wrong. That “said”, I fully understand that eating meat is part of our DNA and has benefits, it’s a sacrifice I make for ethical reasons.

        1. So did I, and I felt great right up until the point I didn’t. It’s obviously not an exact science, hence my point of bringing up the genetic differences thing. It seems to work for some people great (as being a vegan makes some people feel amazing and made me feel like rat shit almost instantly). I understand your ethical reasons, same reason I gave meat up. I just thought it was a very interesting article from many perspectives. (Admittedly as someone who is heavily involved in the animal welfare movement as a lawyer here in Australia including re-writing laws in multiple jurisdictions the decision to eat meat again was psychologically shattering and I’ve searched and searched for reasons why I’m not “weak” – hence I like the genetics argument, rightly or wrongly) 🙂

  9. Regarding job dissatisfaction… Could it be that most people go after the money out of necessity, rather than opt for a job they might like or be better suited for but is lower paying? I don’t know about elsewhere in the world, but it seems to be pretty common in the US.

    Borscht… The color can be offputting, like eating a bowl of blood. If you’re squeamish, try the recipe using golden beets. They taste the same and won’t stain everything they come in contact with.

  10. I have one caveat to make about the great TED talk about us being sexual omnivores. I agreed with everything except the part about human females being always sexually receptive. Nope: not during breast feeding, and not always during menopause. Just a tip.

    1. Not being sexually receptive = “just a tip”. I hear ya, message received.