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