Weekly Link Love – Edition 82

Research of the Week

Commuting by car kills.

The internal, external, and extended microbiomes of hominins.

An “oral health optimized diet” is a low-carb ones.

The immunoregulatory potential of cannabis for infectious diseases.

New Primal Blueprint Podcasts

Episode 424: Dr. Anna Cabeca, DO: Host Elle Russ chats with Dr. Anna Cabeca, an expert on menopause and sexual health.

Primal Health Coach Radio, Episode 61: Laura and Erin talk with Milena Regos, who’s on a mission to save people from hustle culture.

Media, Schmedia

Is meat off the menu?

Interesting Blog Posts

Video chat is not a replacement.

Well, can we?

Social Notes

I had a great time on the Essentially You podcast with Dr. Mariza Snyder, where I gave some simple tips for resetting your metabolism and rebooting your health.

I also had a great time on Dr. Mark Hyman’s The Doctor’s Farmacy podcast, where I talked about the power of keto and metabolic flexibility (among a dozen other topics).

Everything Else

Back when babies didn’t skip leg day.

Robot dog herds New Zealand sheep.

What’s happening with coronavirus in South Asia?

Some good news.

Things I’m Up to and Interested In

Video that blew me away: A hen defends her chicks against a king cobra.

Interesting article on DIY biotech: The Rogue Experimenters.

Reaction video channel I’m enjoying: Reactistan. Highlights include rural Pakistani villagers trying donuts and Mexican food for the first time. “This is so sweet. But who knows what it’s made of.” Agreed, my friend.

Podcast I enjoyed: Chris Smith on the Mark Bovair Podcast talking about how doing nothing but farmer’s walks for 90 days transformed his body.

Question I’m Asking

What are you reading these days?

Recipe Corner

Time Capsule

One year ago (May 17 – May 23)

Comment of the Week

“Mark asks: ‘what is the point of all these observational studies?’

The point is for researchers to do something. I don’t say that in a cynical way, just in an observational way (har-har). Someone needs to write a thesis, then have a career, etc. The sheer quantity of these studies says more about how many people pursue this career path relative to the fruits of their labor, and less about what high-quality research looks like.

They do have some* potential for good. If we ever find that there’s some weird link between covid and broccoli, (or trans fats and heart disease), it will maybe be inspired by these datasets.”

– Great point, Grah.

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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35 thoughts on “Weekly Link Love – Edition 82”

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  1. I’m not reading much but I’m learning a third language! I totally recommend to anyone who has time to try to learn a new language.

    I’m suddenly curious about the rate of vitamin D deficiency in Pakistan.

  2. That chicken was also protecting some ducklings, too. I noticed as a just started raising ducks, myself.

  3. Given all the clear skies around the world…. I guess all of the cows have stopped farting .

  4. Am I the only one getting tired of those pontificating about what “we” should do about “greenhouse gases”, without addressing the fact that the developing world not only shows no sign of following our lead – but is increasing its CO2 production at a rate that makes ruminant farming irrelevant.

    Not to mention that they are continuing to buy our beef and mutton.

    If the doomsayers cannot offer any real solutions , then we should buckle up for the ride…. and I see no reason to give up good, natural food so they can pretend to be doing something.

  5. Nicole Niman’s book Defending Beef effectively took apart the myth that ruminants contribute excessively to air pollution — I’m surprised you published a link saying otherwise.

  6. Dear Wired Magazine,
    I just read your piece titled “ Let’s Rebuild the Broken Meat Industry—Without Animals.”
    From a philosopher to one who is not, I offer you a free philosophy lesson…
    Non Sequitur: noun
    1. An inference or conclusion that does not logically follow from the premises or from what was previously stated
    2. A fallacy.

    *Tips hat*

  7. Just read ‘Tribe’ by Sebastion Junger and the next book will be ‘The Obstacle is the Way’ by Ryan Holiday.

  8. Mark, thanks for asking. I’m reading The Carnivore Code by Paul Saladino, M.D. Also, The Greatest Generation by Tom Brokaw.

  9. I for one want to keep eating meat, raised on grass like it was when I was young. I will NOT eat the “pretend meat” made from veggies raised and sold to other countries from China. I know first hand what that is and NO, and again NO. It’s highly processed and that source has added all sorts of toxic things to their “foods” before they sell it.
    If we look at the areas in the world that tried to rid themselves of ruminant animals so they could use the land for farming, yeah, that all turned into desert….. no good for anyone let alone the planet’s warming issues. Only bringing back the ruminant herds and grasses led to shrinking the deserts. So, lets look to our planet’s history of eating both ruminant animals and veggies here and there. If I were a cow, sheep, or goat I’d much rather have a happy life eating good food and being humanely killed for food than to be ripped open by a wolf pack or some other animal.

    1. We have unhealthy processes for mass-producing meat and manufacturing ersatz meat because we are mass-producing people who need to eat. Grok didn’t eat like we do but then Grok didn’t live in a world packed with so many of his kind. Where he hunted plentiful game we built cities and crowded grazing animals onto feed lots. The world has to jump through agricultural hoops to sustain a large and ever-growing world population. Unfortunately the current philosophy is that it’s moral to adjust our diets lower on the food chain while it’s immoral to consider how we might slow human population growth.

    2. Ya I fully agree with you and Kathy. I just don’t see how industrial production of a fake food product designed to approximate the look and flavor of meat is somehow more sustainable than pasture raised animals, living on grass, forage, and water. I mean imagine all the inputs to get that stuff to where it is, and yet it’s somehow seen as the more environmentally friendly choice. It seems that the pasture raised and regenerative grazing is overlooked as a solution. Industrial feedlot farming is vile, and should be done away with, but as Kathy points out, it’s a symptom of the fact that we ourselves have become an industrial product. I wonder if there could be a solution in restoring the huge numbers of bison back to the prairies, where there could then be a system set up to get food to people that way. Not sure if it would work, but combine that with other pasture raised small farms and it could be something that would be much better than what we have now.

  10. Hey Mark,
    I always look forward to your Sunday messages, thank you.
    I have never enjoyed a forced routine, much preferring to wake up when I choose and ease into the day.
    This has not always been possible with my son having to be at school at a certain time and we have, in the past, created a unique blend of cheats and hacks to get up as late as possible while still getting him to school on time… barely!
    My son, now 18, is a total night owl and only switches on and becomes very creative after dark.
    I sometimes wake early and, as you say, savour a deep meditation, a yin yoga practice or just some positive aspect journaling. all with coffee always! During the lockdown, and with it being the start of winter in Africa I have at times woken up close to 9 am! Something I did last as a teenager and that at 51 is a surprising luxury.
    Anyway, thank you for all you do, be safe and happy.
    Johannesburg S.A.

  11. I just came across the Happy Body by Jerzy Gregorek. It’s all about flexibility and simplicity. If you haven’t already heard about it I would check it out.

  12. This was EXCELLENT! Thank you for your work and your wisdom.

  13. “Notice that the stiffest tree is most easily cracked, while the bamboo or willow survives by bending with the wind.” Bruce Lee

    Great quote about flexibility In the system -whether your own body or the broader community being key to success.

  14. What an apt topic. The demands and restrictions imposed by the COVID 19 have crisis reminded me of the importance of adaptability to survival. Many people have based their health and fitness routines on self discipline and a “Must not deviate,” attitude. They often did gym centered workouts and are suffering to the extent that they may go back too early. I too tend to get into a rut, and to over value consistency even in the face of indications that I should make changes. Now I have some hip pain that suggests I do less rowing and squats for a while. We shall see. Thanks for your insights. I am female, 70, Vegan, and have gained so much from you.

    1. Hello Irene. If you don’t mind my asking, how long have you been vegan? Why did you decide to be vegan? I’m very intrigued by older folks thriving on vegan diets.

  15. Metabolic flexibility is the reason I’m not all-in on the carnivore diet I’ve been following. Nose-to-tail eating seems to supply all the nutrition I need, and I feel great. However, if I’m out with friends and eat some vegetables or pasta, I get a considerable amount of discomfort. I assume it’s because my mouth and gut are no longer producing enough of necessary digestive enzymes like amylase. So should I make a point of eating what I think are less-nutritious (and perhaps even harmful) foods in a conscious effort to support metabolic flexibility?

    1. This is one of the reasons I’m afraid to go carnivore for any appreciable amount of time. I’m afraid I’ll try to eat vegetables again and react negatively. I really do enjoy vegetables, but would happily follow a carnivore diet if I could afford the amount of grass-fed and pastured meats required to do so.

  16. I was recently reminded of this as I address SIBO and other gut issues. It’s a complicated illness without a gold standard protocol that helps the majority. Flexibility in approach is critical. I’ve learned that a restricted diet recommended by well meaning experts just didn’t work for me. I’m now taking control by listening more closely to my body. Thanks, Mark.

  17. ”Grizzly Bears and Razor Clams”
    It’s a book about a guy walking the Pacific Western Trail, 1200 miles from Glacier National Park to the Pacific. There is no overriding story, it’s more of a trip journal.

    And I’m slowly listening to Perfidia by James Ellroy. It is set in WW2 Hollywood and has all the crime and violence you’d expect from a James Ellroy novel. But I’m not driving this far, so listening to an audiobook has slowed down quite a bit.

  18. Someone should start a company to take nourishing food to people in hospitals and nursing homes.

  19. Yes I agree especially right now . If I normally buy organic cage free eggs but they are not available right now, being flexible make a big difference. My wonderful husband surprised me with a Cinnabon this morning. LOL
    Instead of lecturing him on my diet preference I decide to except his gift of affection. I I end up eating and enjoying about a third of it with no guilt. It’s been year since I ate anything like this but what the heck I am sure it won’t kill me .

    1. My partner and I went to Crete a couple of years ago. We had been following LCHF, gluten free, alcohol free diet for some years. The Cretans are incredibly generous and we spent the first day fending off free bread, cake, pastries raki, wine etc and trying to explain why to incredulous and uncomprehending people who were simply offering natural hospitality!. The next day, we decided that, from that moment on, we would say yes and express gratitude for everything offered. We had a wonderful holiday, lots of beautiful interactions, suffered no ill effects and returned home to our pre-holiday eating habits.

  20. Thank you for another beautiful post that gives much food for thought – as always! I’ve had to learn flexibility because of having a very sensitive system. Eating is now without sugar or simply carbs, and is strictly alkaline for the sake of my bones and keeping my arthritis in check. Gentle exercises are done several times a day so I can keep balance and good movement, and continue taking care of my aging husband. What I’ve learned during this isolation is dancing in place to favorite music, and also gazing at nature for peace and perspective. The very vest to everyone. Stay safe!

  21. My reading has taken a darker turn. To me, bad news in the news can only be cancelled by long form introspection of horrors inflicted by human upon other humans. In 2007, we finally got a look at what happened to make Latin America such a place of problems, because the December before, Pinochet finally died, and his hit squads (even while out of power) had no further reason to kill people. So I”m reading Shock Doctrine and grateful for the insight.

    I go through moods when I look directly into the abyss, by reading about wars, holocausts and corruption. It’s part of my bounce theory. Facing the void is awful, but I usually bounce back full of ideas how to prevent it and make the world a better place. You can’t learn from history if you’re whistling past the graveyards.

  22. Your thoughts on flexibility reminded me of a favorite old saying, “variety is the spice of life”. We should all always be varying (changing up, cross-training, spicing) our routines so that they don’t become, well, too routine, like bland food. Spice it up often.

  23. I did see the interview with Mark Hyman, he has alot of good ones. I noticed your energy!! Awesome, I also learned you sold your business to Kraft, I always wondered why your dressing at Walmart are next to Kraft and Bulletproof is in the off ball isle.

  24. Mark Hyman was my transition guy from Vegan to Keto….. I don’t think I’m very flexible in eating. We’re 2 years into Keto…and my body FEELS and REACTS to eating foods I love but my body doesn’t react well to.

  25. I’m flexible about diet, work and relationships. It is really is very good and help me to live in a happy way.

  26. Hi Mark,
    Having struggled with my weight pretty much all my life (I’m now 52 and still chubby), I wondered if you’ve ever been ‘fat’? I suppose what lies behind my question is the thought you might be one of these forever skinny blokes who never puts weight on (unless it’s muscle).
    Primal lifestyle thinking has helped as has keto but the weight always finds a way to creep back on. It’s a fight I don;t ever think I’ll win.
    Am I meant to be always chubby?
    Thanks for listening.
    Dave, Norfolk, UK

  27. For safety reasons i have been waiting until it is just daylight and going for a jog before work. 30 minutes instead of 60 due to work start time as a nurse, but it is totally worth it.