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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October 01 2017

Weekend Link Love

By Mark Sisson
16 Comments

Weekend Link Love

Research of the Week

Scientists discover a new reason why steak, mackerel, and avocados make you fuller.

Just a single season of high school football alters the structure of the brain. High school football players really need to watch out for head collisions.

25% calorie restriction improves quality of life, including many measures of sexual function, in otherwise healthy non-obese adults, with those losing the most weight seeing the most benefit.

Just like dogs, horses know to ask humans for help with problems they can’t handle themselves.

Cats really do clean themselves by licking, thanks to their velcro-esque tongues.

Ancient Greenlanders armed with small spears and tiny canoes were expert whale hunters, regularly felling 50-ton bowheads.

Probiotics increase polyphenol absorption.

They’ve discovered the gene for uncombable hair.

New Primal Blueprint Podcasts

Episode 145: Dr. Brett Hill: Host Elle Russ chats with Dr. Brett Hill about his new book, Nourish Without Nagging, which helps parents figure out how to get their kids to eat—and love—healthy food.

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

Neanderthals lived in a libertarian wonderland of OTC penicillin.

When “being in the moment” isn’t best policy.

You should re-roast your turkey carcass (and roast chicken carcasses, for that matter) before making stock.

One (evolutionary) psychiatrist’s take on using curcumin/turmeric for depression.

Media, Schmedia

Intermittent fasting is terrible for athletic performance.”

Some guy gives his three top tips for becoming a fat-burning machine. 

Everything Else

Macaques, you were doing so well.

Who’s ready for a massive escalation of the animal rights movement?

Greek yogurt is problematic, apparently, and promotes marginalization and otherization.

Whole milk drinkin’ kids are slimmer than skim milkers.

Thai soldier performs CPR on tiny drowned puppy.

 

Things I’m Up to and Interested In

Podcast I just appeared on: The Earn Your Happy Podcast, where I spoke about shifting your metabolism for optimal energy.

Video I liked: Dr. Emily Deans talks magnesium.

Subculture I had no idea existed: Bitcoin carnivores.

GMO I’d be interested in: Gluten-free wheat. Wonder if the bread quality holds up, since gluten is crucial for texture.

Miscellaneous news I enjoyed: Britain’s new 5-pound note isn’t vegetarian.

Recipe Corner

Time Capsule

One year ago (Dec 4– Dec 10)

Comment of the Week

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

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

– Amen, wildgrok.

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16 thoughts on “Weekend Link Love”

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  1. Interesting re; the glyphosate spraying. I grew up in Saskatchewan, where, according to the article, this practice is widespread. I was recently diagnosed with insufficient glandular tissue when I couldn’t make a sufficient milk supply for my baby. It was heartbreaking. I found out that insufficient glandular tissue (IGT) is linked to pesticide exposure in utero, and seems to be becoming more common. I have to wonder if growing up in a farm town put me at risk for it, and if it’s more common in areas like Saskatchewan, Manitoba, and North Dakota where a lot of grain is farmed. Those areas also have lots of particular health crises (MS and Parkinsons are both very prevalent) that might be tied up with our agricultural practices. More and more we see how conventional farming is a risk to human health.

  2. totally off-subject but I was curious, Mark how tall are you and how much do you weigh? I’ve only seen you in pictures and my guess is about 5’10” and 155 pounds. How far am I off?

  3. “The Top 3 Ways to Become a Fat Burning Machine” was a nice summary of advice from good ‘ol what’s-his-name. 🙂

  4. So much good stuff here. Loved reading the case studies of the psychiatric patients who saw better results with keto than medication. But it really doesn’t surprise me. Our brains are made up of fat. I know my anxiety pretty much disappeared when I added more animal fat to my diet five or six years ago, and never came back. Juli Bauer’s salmon wedge salad sounds amazing…I need someone to make it for me since I have a busy week ! And love the quote from Margaret about technology. Agree with her 100%.

  5. Thanks for sharing ‘Modernism, Heal Thyself.’ I’ll have to find the book, as it aligns with a few interests/ research areas. As an architecture student, I’ve encountered various stances on the question of whether the built environment influences people’s behavior; some think it’s ridiculous to think it could, while others think it exerts major power or control. Fundamentally, our physical environment is one of many variables that influence our health and well-being (along with community, diet, exercise, etc), so designing optimally for human needs should be high on architects’ list of priorities.

  6. I live next to a field where potatoes, wheat and clover are alternated from year to year. This year was the clover cover which I was super happy about since there would be no spraying. The clover was cut in the summer then a few weeks ago I was shocked to find that the field was sprayed and allowed to desiccate before it was plowed under. So not only is the soil covered in glycophosphate, it will erode in the wind from now until spring whenever it is not covered by snow. It is bordered on one side by a river…

  7. Several years ago, I read somewhere about a man who ended up buying some bread made with some ancient grains, and it didn’t trigger his family’s gluten sensitivities. I want to think it was in Mother Earth News… or something similar. Anyway, the way grain had been bred over time (so to speak) increased its gluten content significantly. Maybe heirloom wheat/grain is the way to go!

    True confession time – I do eat Mac and Cheese once or twice a month. I grew up with Kraft’s, and noticed that it no longer tasted the same. Turns out removing the artificial flavors and colors made it less appealing. Once I found out it was them and not me, I gave it all away and haven’t had it since.

    1. Dr. William Davis (Wheat Belly book) wrote about how the ancient wheat variety Einkorn is better tolerated by gluten sensitives. I am not celicac, but very sensitive to wheat (causes intestinal distress). I made sourdough bread from einkorn wheat with a 24 hour fermentation , and I still experienced some, though not as serious, symptoms. It was puzzling to me. I miss crusty bread. Been gluten free for 7 years now.

  8. With all this discussion of the positive mental benefits of ketogenesis, I had a realization: 1) Fasting induces keto. 2) Fasting is considered to be of spiritual benefit by basically every religion ever.

  9. it truly doesn’t amaze me. Our brains are comprised of fat. I know my nervousness essentially vanished when I added more creature fat to my eating regimen five or six years prior, and never returned. Juli Bauer’s salmon wedge serving of mixed greens sounds astonishing

  10. Need to up my coconut oil intake, this Some Guy looks familiar …

  11. Very good read “After a Hurricane, New Confidence”
    I can comment on it, I also rode the storm 🙂

  12. not sure I understand in what way gluten-free wheat would be interesting. As a curiosity or as a food? Does not sound appetizing in any way.