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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November 27 2016

Weekend Link Love – Edition 428

By Mark Sisson
14 Comments

weekend_linklove in-lineResearch of the Week

Compared to Bronze Age Europeans and contemporary Northern Europeans, Southern Europeans tend to be better at converting short chain PUFAs (linoleic acid and ALA) into long chain PUFAs (arachidonic acid, EPA, DHA).

The results of many clinical trials are never published. Why’s that?

Teens are better at math in the mornings (PDF).

Vitamin D protects worms against aging and Alzheimer’s.

New Primal Blueprint Podcasts

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Episode 144: Matt and Keris Whitmore: Host Brad Kearns chats with UK-based Matt and Keris about the link between your skin and your overall health, how training in hot weather affects your gut, what keto means for your training, the release of their new book Paleo Primer: A Second Helping, and much more.

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

As with seemingly everything, autophagy has a dark side.

On work.

Media, Schmedia

Millennials are spending so much time sitting in front of screens that they’re getting varicose veins, hemorrhoids, bad backs, and bum knees. Next up: AARP memberships.

Meanwhile, dementia rates are dropping even as the population ages.

Everything Else

When it comes to studying the relationship between saturated fats (or any single nutrient) and heart disease, context matters.

You know our soda intake is excessive when you use “bathtubs” as a unit of measurement.

Rwandan gorillas are conducting uncharacteristic acts of mob violence.

Every Thanksgiving, backyard football injuries skyrocket.

Where’s a hyphen when you need one?

Things I’m Up to and Interested In

Editorial every MD should read: “More clarity needed on the true benefits and risks of statins.”

Product that keeps ending up in my mouth: Our new Primal Kitchen Chocolate Hazelnut Bar, which is like a better, chewier version of Nutella that doesn’t leave you weeping with regret at 3 AM in a pile of empty jars.

Articles I’m flabbergasted had to be written: “Let’s face it, keeping children sedentary for most of their waking hours is causing harm.”

News I enjoyed: People are Googling the hell out of turmeric, kefir, and other functional foods.

News I did not enjoy: 85% of food in the U.S. contains pesticide residues (PDF).

Recipe Corner

Time Capsule

One year ago (Nov 27 – Dec 3)

Comment of the Week

“The technical revolution of food is so 1850.”

Joselyn Hoffman Schutz – in response to the “Can Techies Improve Food?” Facebook posting

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14 thoughts on “Weekend Link Love – Edition 428”

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  1. The Shame of Work hits home. When I read about Ken Korg’s IT department I saw myself. My long time pride in my work was wearing thin and my health was slipping (along with my sanity!) So I recalculated my finances and started to look at an early scaled-down retirement. “You can’t retire at your age!” friends and family said. “You’re too young to give up on life! You’ll be irrelevant! Your life will be meaningless!” Was I making a horrible mistake? I wondered. Six months into retirement now with a bit more perspective, I realize how meaningless and irrelevant my life was at work. My Calvinist upbringing and all the “employee engagement” propaganda had led me to see meaning where there really wasn’t much. I’m starting to see our American model of working life as something broken, people working too hard against their own best interests. I’m glad to be living, if more cheaply, on the healthy happy outside of it.

    1. I recently did something similar. Realizing I was spending a significant part of my 8-5 workday earning money in a grey, soulless cubicle so someone else could watch my kids, I took a full-time job working for a cargo airline. Now I work mostly outdoors in all types of weather, enjoy what I do, and lead a fun group of people. Lots of exercise that I would probably count as play, and I get to fulfill my childhood dream of working with aircraft, trucks, and big, noisy machines.
      When I left my last job, I told them that between my health and the giant daycare bill (seriously – about 1.5X my mortgage each month) I’ve more than cut in half with my new hours, I couldn’t afford to work there anymore.

    2. Interesting read on work. I think we all have a desire to create – but that is very different from what most people think of as “work.” For most people work is something you do to put food in your mouth – or it is something you do so you can buy all the things you want – Or I think a lot of people throw themselves into their work because they can’t find meaning anywhere else.

      But the problem is – I agree with you, Kathy – that pretty well all of our modern labour is meaningless.

      We want there to be a point to whatever we are doing – we want to make a real difference in the world. And what I think it boils down to is that we all have this desire to create. But creating can take a lot of different forms.

      It can be the classic things that most people think of when we think of art: painting, sculpture, music, writing, storytelling, drama. It can be a physical expression of art – dance, etc… or maybe it is a craft like woodworking. Or it could be the way you live your life – the way you keep a home. If you are putting your heart into something which is bringing life into the world and into the lives of others – you are creating.

      We all want something to be our own – our own home – our own space. We want a little bit of the world to have our signature on it – “I did this – this is me. I put my heart into this.” Whatever form that takes.

      Being a cog in a machine is a horrible thing. Making other people into cogs and gears is a horrible thing. We end up spending our whole lives doing things which are far beneath what we are really capable of doing – and for no good purpose. If I know that me digging a ditch is making a difference – I’ll dig the ditch – but to dig a ditch in order to make money for someone – or to dig a ditch that didn’t need to be dug – that’s too much.

      The American model of work is broken, sure. The world is broken.

  2. Regarding the chicken with pepita-onion relish… I’ve never understood the need to flatten a piece of chicken. It’s a lot easier and tastes just as good without pounding the hell out of it. Do leave the skin on. Chicken is way better with crispy skin still attached. Saute lightly until browned and no longer pink but still juicy. Then load it up with the relish or any other fav topping. Yum.

  3. The pesticide residue is concerning, this is why buying locally grown produce is the best (outside of growing your own). Even organic produce from the store most likely has some sort of pesticide on it. Even most people’s water supply is pesticide residue in it. Reverse osmosis is how you take care of that, however, you need to re-mineralize the water after that because it removes minerals as well.

    1. Don’t forget wild foraging! Also, I think it’s important to differentiate pesticides that have demonstrated harmful effects to our health and environment from benign ones. Not that I can tell the difference though haha

  4. Very good read about work
    And this is a good argument about it
    by Bachman Turner Overdrive!

    “https://www.youtube.com/watch?v=aJprEyXMrIk”

    You get up every morning
    From your alarm clock’s warning
    Take the 8:15 into the city
    There’s a whistle up above
    And people pushin’, people shovin’
    And the girls who try to look pretty
    And if your train’s on time
    You can get to work by nine
    And start your slaving job to get your pay
    If you ever get annoyed
    Look at me I’m self-employed
    I love to work at nothing all day
    And I’ll be…
    Taking care of business every day
    Taking care of business every way
    I’ve been taking care of business, it’s all mine
    Taking care of business and working overtime
    Work out!
    If it were easy as fishin’
    You could be a musician
    If you could make sounds loud or mellow
    Get a second-hand guitar
    Chances are you’ll go far
    If you get in with the right bunch of fellows
    People see you having fun
    Just…

  5. Totally agree about the chocolate hazelnut bars…they are amazing and hold me for awhile. I always have one in my purse…my personal fave is the macadamia sea salt. And it’s so great people are googling functional foods like turmeric…hopefully they are actually using them! I personally love blending turmeric in my coffee in the morning with my coconut oil. Took awhile to get used to the taste…now I love it!

  6. Don’t kid yourself. Autophagy is awesome. Intermittent fasting is awesome. Bill is too often a “context” Debbie Downer.

    1. That was my impression too. In starvation there might be too much autophagy, but who wants to go that far? It would be like saying the dark side of losing weight is anorexia. Fasting is awesome and autophagy is perfectly natural.

  7. Great group of links! I enjoyed reading about the statins and have even had in depth conversations with my General Practitioner about his opinion. He says he hates putting people on a statin, but many of his patients refuse to make dietary changes to help themselves so he really has no choice.

    Also, interesting bit on Autophagy. I think the muscle wasting is minimal but one method I use to off set it is a monthly 5 day fast as opposed to a weekly or daily regimen, this way you have plenty of time to rebuild that muscle loss before going into fasted state again.

    I even found a system I like for beginners so that they can start getting into fasting ketosis while eating a limited diet. Maybe you have heard of it. It is usually called the Fasting Mimicking Diet. I wrote a piece explaining the science behind how it works, maybe you would like it:

    https://www.lifebox.diet/blogs/life-pineapples/why-lifebox-works-the-science-behind-it-the-benefits-it-produces