November 06 2016

Weekend Link Love – Edition 425

By Mark Sisson
11 Comments

weekend_linklove in-lineResearch of the Week

Your job may be killing you.

Here’s a weird promoter of neuroplasticity I didn’t see coming: allergies.

Replacing diet soda with water sped up weight loss in obese women.

The world of virtual eating (both taste and texture) is upon us. Don’t mind the facial electrodes.

New Primal Blueprint Podcasts

pb-podcast-banner-140

Episode 141: Aaron Alexander: Host Elle Russ chats with Aaron Alexander, who wears many hats: personal trainer, connective tissue specialist, Rolfer, licensed manual therapist. If you’re interested in the interplays between mind, body and movement, listen to this podcast.

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

How accurate are those companies that recommend optimal training regimens based on genetic analysis?

Maybe Ancel Keyes didn’t get everything wrong.

Media, Schmedia

Earlier this month, Soylent had to recall their new food bars because they were making people sick. Now Soylent’s pulling their flagship powder for the same reason.

How infections may be the cause of childhood obesity, rather than antibiotics.

The NY Times raises questions on GMO claims about yield boosts.

Everything Else

In the future, we may be able to turn off the genes responsible for nightmares.

How to handle onions.

Higher HDL isn’t necessarily better.

More clues for longevity—raw eggs, cookies, remaining independent.

Damn.

Things I’m Up to and Interested In

Concept I’m playing with: Sleep and wakefulness are not binaries. It’s a spectrum.

Product I’m cooking with: This week was the official release of PRIMAL KITCHEN Ranch™ on PrimalBlueprint.com. Thanks to Civilized Caveman for yesterday’s killer ranch recipe.

Product I wish I’d thought of: $66 (with $15.50 for shipping) frozen collard greens from Neiman Marcus. Right on time for Thanksgiving!

Articles I’m pondering: “Global chain restaurants are the future of food.”

Podcast I enjoyed doing: I got a chance to talk extended longevity with The Optimized Geek.

Podcast I can’t wait to listen to: Joe Rogan chats with Wim Hof, the Iceman.

Miscellaneous news I enjoyed: DNA testing cleared a dog on death row.

Recipe Corner

Time Capsule

One year ago (Nov 6 – Nov 12)

Comment of the Week

“Liver: If you’re brave enough, eat it raw as a smoothie. I add coconut milk, a handful of blueberries, and cinnamon to a half pound of liver, and blend. It’s surprisingly delicious, and without the bandaid-y flavor of cooked liver.”

– This liver smoothie recipe from His Dudeness is legit, but I mostly want to highlight the lyrical genius of “bandaid-y.”

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11 thoughts on “Weekend Link Love – Edition 425”

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  1. Over the years, I’ve found that it makes zero difference how I slice or chop onions that are to be included in a recipe. However, the more you mess around trying to achieve 1/2 or 1/4 inch dice, the more likely you’re going to end up with onion tears streaming down your face. Just cut the onion in half, remove the stem and root ends, remove the skin, rinse, then quickly and unceremoniously whack into an loose approximation of the size you want. Nobody’s going to know or care if they aren’t perfect.

  2. I loved revisiting your post on meditation. As a long distance runner, I’ve always believed that the benefits of meditation can come from many forms. I wrote a chapter in my book about why I run and so many of the reasons correlate to what those who practice “traditional” meditation techniques talk about. Thanks for highlighting the many alternatives to sitting meditation!
    Diana
    betterthanalive.com

  3. In my case my job is making me better: I have a nice gym at work with yoga and zumba classes, with a 5 minutes distance from a park with monkey bars, etc. Nice to be able to stop work for 15 minutes and going to the gym for a foam roller pass.

  4. Can’t wait to try the whole roasted cauliflower…making that this week. And liked the piece on the world’s oldest woman. Eggs and cookies…who knew? My grandmother is 104 and pretty with it. She swears by fresh lemon juice, but also likes indulging in Tastykakes.

  5. “It’s not really cold enough around here to warrant stew”

    Blasphemer!

    PS: Turn the air conditioning to 65 degrees!

    1. Where did I leave my pitchfork? You never know when you will need it!

    2. Even here in the upper Midwest, there has only been one day this fall where I found wearing shorts during my shift on the airport ramp uncomfortable. It’s ~70f today, which is crazy for this time of year. I’ll take it, though.

  6. For that roasted cauliflower: mix your favorite spices and herbs into Greek yoghurt, sour cream, mayo, or a combination of two or all three. Don’t get trapped thinking you need a covered vessel, ’cause with the thicker coating a sheet pan works fine. The most awesome way to serve cauli ever! Put it on a bed of steam-sautéed greens (kale, collards, spinach, beet, what-have-you) and it looks great on a celebratory table. It might not be a whole roasted turkey, but it competes well ?

  7. Wim Hof was also on a podcast recently with ‘The School of Greatness with Lewis Howes’ it’s worth a listen… and his other podcasts very interesting, motivating for self drive.

  8. Alternate seasoning for the cauliflower: mixture of sardines, garlic, red pepper, oilive oil, salt and pepper. Hubby hates sardines but is addicted to this cauliflower. I tend to use lower oven temp roast a little longer.

  9. HA! You have no idea what you’ve been missing, Mark. Whole Roasted Cauliflower is totally ah-ma-zing! I really do hope that you’ll be inspired to give it a try someday.

    And thanks much for sharing the link to this culinary wonder with your readers, I greatly appreciate that! 🙂