Weekend Link Love – Edition 431

weekend_linklove in-lineResearch of the Week

Researchers reverse aging in mice and human cells. I’d take an immortal pet mouse. Why not?

Flickering light could help Alzheimer’s patients.

Spanish tapas, circa 1.2 million years ago.

Eccentric training (lowering the weight) increases flexibility by decreasing muscle stiffness and increasing tendon stiffness.

Resistance training in a low-oxygen environment enhances strength gains.

Eating more than a serving of red meat per day still isn’t associated with cardiovascular disease.

New Primal Blueprint Podcasts



Episode 147: Stuart Tomc: Host Elle Russ hangs out with Stuart Tomc, a science expert with extensive experience working with natural health supplement companies. He’s currently with CVSciences, the makers of a new CBD oil product. Today, Stuart fills us in on the emerging science of non-psychoactive CBD oil.

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

What separates “bad” from “good” dietitians?

This Australian guy ate just potatoes for a year. You’ll never guess what happened next. No, really, you might be surprised.

Media, Schmedia

The reason we see so many hexagons everywhere.

People don’t want healthy Pepsi products, they want chips and soda.

Everything Else

Incredible to think that the guy from The Social Network is the pinnacle of human evolution.

Surprised to see Scientific American engaging in Star Wars viral marketing.

Is self-control really just empathy for your future self?

How to identify a happy rat.

Things I’m Up to and Interested In

Article I’m pondering: Should we “hack” Stoicism? Hell yes. I detect a modicum of envy that Ryan Holiday has been so effective in packaging and making actionable an obscure ancient philosophy.

Post that I liked: The one where some guy from Malibu asked “Are you a fat-adapter or sugar-burner?”

News I’m happy to share: Men’s Fitness just named the PRIMAL KITCHEN™ Coconut Cashew Bar the #1 protein bar of 2017.

Resource I have to share: A very special issue of Nutrients in which we all share a few cries, have a few laughs, and learn an important lesson about the health benefits of eggs.

Recent food technology that can’t possibly have unforeseen consequences: A new way to hydrogenate soybean oil without producing trans-fat.

Photos that struck a chord: Evolutionary wonders.

Recipe Corner

  • Turmeric sweet potato mash can actually double as dessert.
  • It’s the holidays, so people want sweets. Make low-carb 3-ingredient fudge to offset some of the damage.

Time Capsule

One year ago (Dec 19 – Dec 25)

Comment of the Week

Kimchi is super easy to make. I use Napa cabbage, diakon radish, and leeks. Chop the cabbage, use a peeler for the radish, and strip cut the leeks. Chop off the green and save for stock. With the base intact, run a knife up front the base to where the greens were in 1/4 inch strips. Put the whole lot in a large bowl and rinse several times. When drained mix it all together with a table spoon of fine sea salt. Pack it as tightly as possible in a mason jar with an air lock. I use dried alleppo pepper to give it the authentic red color because my Asian market does not carry the authentic Korean peppers. If I want it spicy I add siracha when serving. Not when preparing because the preservatives in siracha will inhibit the ferment.

– Sounds lovely, Jack Lea Mason. One question, though: What is alleppo?

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.

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17 thoughts on “Weekend Link Love – Edition 431”

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  1. Re Stoicism: I have argued for many years that Stoicism can be an excuse to do nothing — a reason not to act — and that it must evolve if it is to be a viable philosophy going forward. There is wisdom in accepting that a land mine blew your legs off. Accept what you can’t change for yourself but make a change for others. Accept But Change (my A.B.C. rule for Stoicism.) Work to reduce land mine use or reduce war. You can’t get your legs — accept that — but you can work to reduce the chance of it happening to someone else. Accept But Change.

  2. Red meat: Interesting study but it’s too bad they set their limit a half a serving per day. That’s not “is red meat heart-safe?” but “is a tiny bit of red meat safe?”

  3. That Pepsi article is pay-walled at WSJ but I think it’s safe to say that many major brands of processed food-like substances have a serious positioning problem. People who care about what they eat associate these brands with toxic products.

    Consequently, these brands have no credibility when they try to “healthify” their existing product lines, and they tarnish, perhaps fatally, any sane brands that they acquire. Did they acquire the brand to truly diversify into health, or just to squander the brand’s goodwill? Do they really have any clue what healthy is?

    I can recall dropping an organic, and a paleo product line from consideration when GM acquired them.

    1. Ugh, I was so bummed out this week when I read that Pepsi acquired Kevita, one of my favorite probiotic drinks. Not thrilled that this has the PepsiCo stink on it now. Though glass half full approach: hopefully it helps educate SADers (if even just a little bit) about the benefits of fermented/probiotic foods.

  4. Regarding “What is Alleppo?”: at the risk of being branded as the Sheriff of the Spelling Police, both the pepper and the city from which it originates are spelled with only one L: Aleppo.

  5. Regarding “What is Aleppo”: at the risk of being branded as Sheriff of the Spelling Police, both the pepper and the city from which it originates are spelled with one L; Aleppo

  6. Mark, I think the link you provided regarding the article from the person on “good” or “bad” dietitians is pretty misinformed and frankly insulting to individuals who go through 4 years worth of a rigorous science (often heavy chemistry) focused school program then put through a demanding internship application process and then go through the dietetic internship itself for another year to sit for a state exam and then apply for jobs as a registered dietitian.

    I am personally in my final semester as a student in dietetics at Miami University in Ohio and am currently applying for my internship now. What the article does not realize or even take into account is that the information that your website and many other like it share is NOT mainstream accepted medical nutritional therapy advice no matter how bad you would like it to be or not. The Academy of Nutrition and Dietetics regulates the information that is deemed as accepted medical nutritional therapy advice whether that be in a clinical, food service, or community setting. After going through the program and all of the money that you spend on the school and the internship itself (yes YOU pay for the internship usually upwards of 10,000$ or more) my only concern is getting started in a stable career position and establishing myself with experience in a quality setting that will further my career and not on worrying about if a diabetic patient will only eat sweet potatoes and cauliflower rice with the 2-3 minutes of patient contact I get with them on the floors.

    Another thing I would like to note about the article that really struck a nerve is the fact that not only is it obvious that the author knows nothing about the complete lack of nutrition knowledge people in this country have but the ability to work within that nutrition related knowledge deficit and still give the patient a working plan that WILL make them healthier but also one they will follow. When you have a newly diagnosed diabetic patient who is being put on insulin and you are concerned about discharging them with the proper knowledge to manage their diabetes at home to prevent readmission you CANNOT be concerned with whether they are eating Paleo/Primal or not. A “good” dietitian will understand that the most prudent aspect of this patients discharge plan need to be focused on calorie intake, carbohydrate insulin regimens, and carbohydrate counting. Period.

    The fact that a dietitian knows what Primal or Paleo is or how red meat isn’t as terrible as people thought or how the whole cholesterol issue is right or wrong is irrelevant. A good dietitian recognizes the issue at hand, and provides quality medical nutritional therapy to a patient that is going to provide the most benefit given the patient CURRENT situation. A bad dietitian is one who will be concerned with not managing the issue at hand and only focused on telling a patient that foods they should avoid like the plague or citing pseudoscience to get a point across…..

    For years I have followed a loose Paleo diet myself, mainly swapping out more carbs for fats simply because II disagree with you hypothesis about humans needs for carbohydrates and fats in terms of calories, macro nutrient percentages, and composition of diet. I eat whole unprocessed foods for the most part but find balance and enjoy my life so that I never feel guilty or negatively about a single thing I ever eat. THIS is what a good dietitian focuses on. Whole processed foods and science and evidenced based information. While some on here might say that what your website encompasses is exactly this, as I mentioned before the information that the Academy supports is what goes if people like me want a paycheck. And moreover, the information we are taught in school is not nearly as “unhealthy” as the idiot who wrote the article would have you think. And in fact, for the majority of Americans, the information we provide to people WILL point them in a much healthier direction in terms of their nutrition. The author of the article sounds more like a 3 year old complaining about not getting ice cream after dinner than someone who is truly informed about the process of becoming a dietitian, or really anything that we are taught in school for that matter.

    1. The point of that article was that blindly repeating what you are taught in school is being a “bad” dietitian – which, if you objectively look at most of those in your new profession, is what normally occurs. Need to lose weight? Well you better count those calories and don’t you dare eat any fat. And, to be honest, a lot of dietitians do not have 4 year degrees and a fair portion probably only have online certificates.

      It seems you read the article looking to be offended based on the intro sentence from Mark. There wasn’t any degrading of dietitians (IMO) unless you fall into the camp where you aren’t continuously learning from multiple sources and are just repeating the same old, same old from our lovely government agencies.

      And, you can have the same “GOOD”/”BAD” with all sorts of professions: Drs,Teachers, Comp. Programmers, engineers, etc. Point is, continue to learn so you can do the best you can with your clients. Good luck in your career.

      1. As a ‘good’ (almost) dietitian I agree with the guy who isn’t a dietitian.

        Adding to that: The 3-4 years isn’t impressive. Its more about feeling good (and ‘qualified’) that you have ‘higher education’ than anything else. I get the awe that people on the outside have for a college education, but thats not founded. All that is needed to complete college in health is perseverance (and a decent level of iq).

        Its hog- and brainwashing with your typical anatomy/biology/chemistry classes (which comes into play with the work that a typical dietitian does for not a mere 1%)

        A really good dietitian knows this. One could say that a good ‘younameit’ is somebody who knows whats going on, to some degree (cause we’re livin in the matrix).

  7. “Resistance training in a low-oxygen environment enhances strength gains” (In 18- to 34-year-old men).

    Just pointing out that these results do not apply to the general population.

  8. How do genetics, race, and diet affect blood pressure and blood flow?

    Consistently over and over I have been following the paleo diet. It seems that in its infancy and with the lack of research the diet may be scrutinized from either supporting or negating the benefits.
    “Looking at the studies as a whole, the Paleolithic diet was often associated with increased satiety, independent of caloric or macronutrient composition, along with improvements in body weight, waist circumference, blood pressure and lipid profiles. However, the studies were short, heterogeneous in design and underpowered. The strongest of the studies was by Mellburg et al, who showed no long-term differences between participants on the Paleolithic diet and those on the control at 24 months.” Also according to the study The differences were striking. The group that had all fructose and HFCS removed from their diet, despite still ingesting 55% of their total intake in the form of non-sugar carbohydrates, experienced a decline in total TG (Figure A, which represents the daily integral of plasma TG levels, or AUC). However, that same group experienced the greatest increase in fasting TG levels. Post-prandial TG levels were elevated in all groups, but significantly higher in the fructose and HFCS groups. The question this begs, of course, is which of these measurements is most predictive of risk?
    At the end of the day enjoying a good amount of breakfast bacon and eggs may really benefit the body more than the what was not measured.

    Pitt, C. E. (2016). Cutting through the paleo hype: The evidence for the palaeolithic diet. Australian Family Physician, 45(1), 35-38. Retrieved from https://search.proquest.com/docview/1766009100?accountid=458

  9. That’s not the social network guy (jesse eisenberg) that is Michael Cera!

  10. Darwinism is a LIE. Which Darwin himself even admitted (that his theory is actually highly implausible).

    Or so says the good dietitian. In fact I am so good that I even end up not graduating from college (3 yr bachelor nutrition and diet science), been trough it for 99%. So i would hope that people (clients) would value my expertise (good dietitianship) rather than having a sheet that says ‘i’m a qualified dumbnut’.

  11. If I had an immortal pet mouse I’d probably treat it with negligible delights like Wolverine’s cigars or Hellboy’s too plus his Redbull, and Sherlock Holmes’ IV cocaine and heroin, anyway I’d anoint it with large amounts of cannabis and then afterwards on the wheel it wouldn’t get more until it did a green mile.
    That’s how I moderate myself, with a bicycle.

  12. Every time a read something that says Stoicism is outdated, harmful or no longer useful, it’s always followed by a statement that shows the author doesn’t get it.

    Like this: “I think there are some things we should get upset about,” says Cleary. “I think it’s a problem if we do keep calm and go about our everyday lives in the face of terrible things going on in the world when we should be engaged.”

    What part of Stoicism says not to engage? Obviously nobody told Marcus Aurelius.