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...

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March 08 2015

Weekend Link Love – Edition 338

By Mark Sisson
23 Comments

Weekend Link LoveResearch of the Week

Despite similar diets and identical genetics, identical twins who exercise regularly enjoy better glucose tolerance, lower body fat, superior endurance, and more gray matter than their inactive twins.

After adjusting for confounding variables, statin usage increases the risk of diabetes by 46%.

City sewage reveals the human population’s fecal microbiome and any related health or metabolic conditions. So, before you go shooting public sewage up your butt, check the city’s obesity, allergy, and IBD rates.

Widely-used processed food emulsifiers may promote obesity and intestinal inflammation.

Coffee appears protective against coronary calcium in asymptomatic young adults.

New Primal Blueprint Podcasts

Episode 57: Camille Macres, Paleogasm Author: Guest host Elle Russ hangs out with Camille Macres, paleo personal chef, Paleogasm cookbook author, and, now, cooking show host.

Each week, select Mark’s Daily Apple blog posts are prepared as Primal Blueprint Podcasts. Need to catch up on reading, but don’t have the time? Prefer to listen to articles while on the go? Check out the new blog post podcasts below, and subscribe to the Primal Blueprint Podcast here so you never miss an episode.

Interesting Blog Posts

A pictorial comparison of food served at several different recently-held obesity conferences. Anything jump out?

How to build your own sous-vide cooker, yogurt maker, and all-purpose fermenter for $40.

Media, Schmedia

How washing dishes by hand, rather than using the dishwasher, might protect your kids from allergies.

Our appetite for single serving coffee brewing pods is creating unimaginable amounts of plastic waste.

Everything Else

Silly (if unavoidable) name, but snowga looks like a good time for cold climate folks.

How much vitamin D are you making, right now? This app will tell you.

The effect optical illusions have on open-mindedness.

Bacteria share food via tubes.

College athletic programs are starting to pursue fourth graders.

Recipe Corner

Time Capsule

One year ago (Mar 9 – Mar 15)

Comment of the Week

You’re wrong Mark! The ultimate fear is “when will my coconut oil run out?”

– I hear that. Everyone should check out the entire comment section of that post. There were some real gems.

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23 thoughts on “Weekend Link Love – Edition 338”

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  1. “So, before you go shooting public sewage up your butt, check the city’s obesity, allergy, and IBD rates.

    OK. Thanks for the tip!

  2. Your second link, the one about statins, requires a login in order to view. Is there an alternate website with the info that doesn’t require it? I don’t mind personally creating a free account, but this is information I’d like to share with some loved ones, and I know they won’t want to go through the trouble.

    1. I’ve noticed that too. No pun intended but how about being resourceful? ? That’s what Grock would have done… Type “statin usage increases the risk of diabetes by 46%” into Google search engine and you’ll hit several articles on the subject.

      1. I thought there was already evidence that statins caused diabetes in women, particularly post-menopause when they are most likely to be prescribed. Sorry I don’t have a link to a study but as a woman I wouldn’t go near them!

  3. The curry-stuffed sweet potatoes recipe is really good and simple! NerdFitness is a great blog and it’s how I first discovered MDA

  4. Many of us grew up without dishwashers and still developed allergies, maybe not as kids but later in life. I dislike the phrase, “correlation isn’t causation”, but this seems to be a classic case of correlation without much merit.

    On the plus side, dishwashers use water hotter than you could put your hands in and most of them have a high-heat drying cycle; therefore, sanitized dishes help reduce the circulation of cold and flu bugs within the home. Most households are full of germs and bacteria as it is; it really isn’t necessary to eat off not-so-clean dishes as well.

  5. Carrageenan is also an emulsifier that causes gut inflammation and is found in most organic dairy products. Food Babe has gotten Horizon to promise to remove it from their organic cream by the middle of this year.

    The K-cups bothered me too: all that plastic! Plus, you don’t really know what chemicals are leaching into your coffee when the plastic is heated. At home, I have a Krups and grind my beans; but at work, there is a Keurig. I started using Organic Coffee Co. pods as they are 97% biodegradable and the pod is paper in texture. The coffee is great too!

    1. I was just wondering if this research also applied to Carrageenan. It seems to have a similar structure.

    2. I buy nearly all of my coffee from the Organic Coffee Co. aka Rogers Family Coffee & Tea Co. I buy both loose coffee and pods. The co. is local for me. They care about the environment. They help small coffee growers. They are a family owned business.

      These are good guys. I encourage you to support them, especially if you use a Keurig machine. If you use one of the new Keurigs that try to block out other pods, Rogers Co. sends you a free hack so you can use their pods.

    3. Good to hear! I’ve been wondering if I’d have to give up Horizon heavy cream.

    4. Why do organic dairy products need additives anyway? I was shocked on a recent trip to the U.S. to find stuff added to heavy cream. Here in the U.K. there’s a wider choice of cream products (single, double, clotted, jersey) and the norm is to have nothing added at all. Do the additives make a low-fat cream seem thicker or is it about shelf life I wonder.

  6. Love the kcup video! French press has always been my favorite brewing method.

  7. Typical Obesity Conference food. It’s hard to make this stuff up. Thanks for the visual.

  8. I’m not very familiar with sous-vide cooking, but it’s my understanding that food is encased in plastic and then cooked in water for a period of time. I’ve never tried it because the idea of cooking in plastic is unappetizing, even if the water isn’t very hot. Seems to me that if the water is hot enough to cook the food, it’s also hot enough to leach chemicals from the plastic that would end up on the food. Does anybody know anything about this procedure?

    1. Shary, I bought a sous vide supreme water oven when they first came on the market. 5, 10 years ago? I am not so good with time. If you go to their website there is a lot of info there about sous vide cooking. Their FAQ section addresses questions about the plastic used, etc.

      Several studies that I can not vouch for, have been done on the kind of plastic bags that are used in the appliance and they say there are no harmful chemicals leached from the bags. Some things can be cooked in jars as well.

      I too am uncomfortable with plastic but do use it sparingly. I think I am more concerned with the sous vide bags going into the waste stream than cooking with it. I also use the bags to freeze food since all the air is sucked out and there is no chance for freezer burn. I wash, reuse and recycle all the bags that I can.

      Douglas Baldwin’s book, Sous vide for the Home Cook, has scientific explanations about temperatures to use, charts for temps for various foods and recipes.

      I love my sous vide supreme cooker. It takes little energy to operate and I can cook big batches of meat at the same time. We buy cheap but flavorful cuts of meat and they always come out great. Eggs are another item that are improved by this method of cooking. The plastic waste is a big downside for me but there are downsides to all methods of cooking. I hope this helps answer your questions.

      1. Thanks for your comment. Yes, it does answer some of the questions I had.

  9. Sous vide has always bugged me because of the plastic thing. I rarely even store food on it eat off plastic and I would never hear food in plastic or put hot food in a plastic container. I’m surprised this isn’t addressed as a lot of Paleo bloggers seem to be into sous vide.

    And French press all the way for coffee!! So much better and cheaper than a K-cup and takes no extra time really. My grandma uses her Keurig every morning and I make a pot of French press and she’s still messing with the buttons on her Keurig and waiting for it to warm up by the time I’m done. It takes me 5 minutes after the water boils. How addicted to coffee are people that they can’t wait that long?

  10. Enjoyed listening to the potential responses you can give to those people questioning your high-fat diet. I’m constantly trying to learn about all things primal and paleo and I find that occasionally I do get tripped up by the basics!

  11. I did sous-vide in a hot spring once. The spaggetti was awful, but the sauce was great.

  12. Funny not one mention of Nespresso. It was invented first, makes a much better cup of coffee, and the pods are aluminum.