Weekly Link Love – Edition 79

Research of the Week

Latitude (or vitamin D supplementation/intake) predicts coronavirus mortality.

The fats found in old Neolithic pottery shards from Europe.

Of the thousands of CA state prisoners who tested positive for coronavirus, 96% had no symptoms. Among infected Boston homeless, 87.8% had no symptoms.

Low HDL predicts the progression from mild to severe coronavirus infection.

Why we often assume economic interactions are zero-sum.

Ancient Europeans dined on caviar.

Candy goggles.

New Primal Blueprint Podcasts

Episode 420: Lisa Bilyeu: Host Elle Russ chats with Lisa Bilyeu, co-founder of both Impact Theory and Quest Nutrition.

Primal Health Coach Radio, Episode 58: Laura and Erin talk carnivore with Dr. Kevin Stock.

Media, Schmedia

Coronaviruses “reinfections” may just be false positives.

Heart disease is the most common co-morbidity in hospitalized coronavirus patients in Britain (smoking was not a risk factor).

Interesting Blog Posts

Nice guide to coconut products. I second the coconut butter endorsement.

The death of old Europe.

Social Notes

Quick little microworkout.

Go outside.

Everything Else

Why you should forest bathe.

The “miracle” of seed oils.

Are quarantined kids at risk for weight gain? (It certainly won’t help)

Cow poop produces less greenhouse gas then previously reported.

Huh, it’s almost like we can learn from traditional societies.

Things I’m Up to and Interested In

Study I liked: Taking ketones, caffeine, and amino acids before a workout improves performance, whether you’re keto-adapted or keto-naive.

Article I found interesting: “Life Has to Go On.”

Prediction I’m making: Tele-health is here to stay.

Anti-coconut study with a huge glaring caveat: “Some people believe that unrefined coconut oil’s polyphenols improve inflammation and glucose homeostasis. But the researchers weren’t able to assess this because most of the trials didn’t report the type of coconut oil used.”

Wyoming bill I hope becomes law: The one that allows ranchers to sell direct to consumers.

Question I’m Asking

What’s your daily routine?

Recipe Corner

Time Capsule

One year ago (Apr 26 – May 2)

Comment of the Week

“Sleep hygiene doesn’t necessarily mean sleeping in a cold, pitch-black bedroom. That doesn’t work for everyone. Total darkness makes me feel disoriented, like I’m floating in a vacuum. I’m more comfortable with enough night glow coming into the room to give it a bit of vague definition. I also need it to be warm enough in the room that I don’t require a lot of blankets or quilts. I wear warm slippers in the evening about three-fourths of the year. That’s because I’ll never get to sleep if I go to bed with cold feet. Conversely, I’ve read that you should be almost uncomfortably cool in order to sleep well. Um, no thanks. I need to be warm without being weighted down by a lot of covers.

These are just some of the things that work for me, although they’re contrary to what sleep experts suggest. Since good sleep is crucial, we should all take the time to figure out what works best for each of us instead of just accepting the word of sleep experts as being gospel.”

– Good comment, Skeezix.

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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41 thoughts on “Weekly Link Love – Edition 79”

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  1. So I take it that coconut butter is more nutritious than coconut oil because the butter is more of a whole food?

  2. My girls (6, 8) are healthy, active, and athletic. They’re on their bikes, running around the neighborhood more, and going on lots of family walks. Although they aren’t doing organized sports like usual, they’re constantly on the move. We also don’t snack in our house, so they eat breakfast, lunch and dinner, unlike at school when they are presented with an opportunity to eat every couple minutes (or so it seems). There won’t be a negative health effect on their health in our home during this time!

  3. Mark,

    There is a bill called PRIME at the national level. As I understand it would be similar to the WY bill you linked to. Reducing red tape that block out smaller operations and contribute to the food shortage.

  4. I like the comment of the week. I identify with the writer, I can’t sleep in the cold and wake up refreshed. I also would like to sleep on top of the covers and not have to wear a lot of covers/clothes. I read that if the temp in the room was 80 degrees F you do not have to wear any clothes nor covers. I’m there thanks! We live in Oregon so that isn’t really an option on a consistent basis (and we have a teen that forgets boundaries}… If it gets too “hot” with covers/clothes I turn the fan on, not a good fix but good enough. (Oh, and a dog who likes to sleep with the leader of the pack-me, and snores loudly, with a bit of gas expulsion-not a favorite of mine)…… If I don’t have a bit of light (like the moon/stars- AKA the TV with blue blockers on) I don’t get good enough sleep. We are a work in progress…… Just started a Zero Carb life style to see if that helps now that I’m “home” and no longer have the stress of work. I’m down to almost one day a week for washing my hair and also down about 4 pounds since I don’t really want much food if I don’t “worry” and move as much…….. now I’m ready to do a work out in the time it used to take me to do a hair wash!

  5. Our kids are doing well in isolation, as they each have a full time adult assigned to them. So, their education and fitness are now gold-plated. Granted, those people are now spending their productive hours each working with an individual child and don’t have much else going on, but looming obesity isn’t really a worry.

  6. Golf courses open in Canada next week. Never thought I would so eagerly look forward to embarrassing myself with drive into the trees on first tee!

    Most days my routine working remote consists of online yoga to start the day, work during the morning , bike ride or walk with our son after lunch, some weights a few times a week and way too much Netflix at night.

    Managing to stay Primal and keeping eating window between 12:00 and 6:00 and ordering in on Fridays as the big treat. Too much red wine but gotta do our part to support the economy…

    Stay safe and primal everyone, we will get to the other side of this!

  7. So wait if I ever get free and manage to convince someone to go on a date with me all I have to do is bring some chocolates.

  8. We live in a semi rural area on several acres. Also get our meat from two different local farmers who have it processed locally. No,shortages, excellent pasture raised, grass fed beef, pork and lamb at competitive prices delivered to our door.

    1. We also live in a rural area, and we get about 90% of our meat from local farmers. We get beef and lamb from one farmer, chickens from another, and free-range eggs from yet another. We’ve been doing this for years. The meat is grass-fed, high quality, and we love being able to support local, sustainable agriculture. I also have a pretty big vegetable garden, and we visit farmers markets whenever we can, also. I wish more people would support their local farmers, and not the mega-meat producers and processors!

    2. Me too. I switched from grass fed beef to pastured bison from a small local rancher and (thank goodness) just filled the freezer with a quarter. I never imagined that others couldn’t do this. I read, much to my surprise, that the reason bison provide such healthful meat and are also good for the environment is that farmers like to turn them out to pasture to raise themselves fuss-free. But bison aren’t magical in that way. Cows can be raised that way and be just as healthful and sustainable but that’s just not how we do it. Around here even grass-fed cattle are “finished” on corn. I’ve asked why and the only reason anyone seems to know is “That’s just how it’s done. My dad did it that way and so do I.”

    3. Even our local small farms cannot get processing times at the butcher, buying local is unfortunately not a clear solution to the problem.

    4. I live in the Twin Cities (MN), just ordered a quarter beef and lamb bundle from my favorite family farm. I’ll have to drive about an hour south of the cities to pick up the meat. Grass fed and finished, as close as I can get to organic without the spendy organic label.
      Grateful I found this family farm 10+ years ago, and that they chose to do CSA’s and farmers markets.

  9. Thank you for telling people to buy meat in bulk, we are small farmers who sell direct to the consumer, we’ve done it for years.Thank you for supporting farmers.

  10. About a week into the shutdown I got nervous about meat supply/ability to consistently get to the grocery store if restrictions increased (they didn’t) so I ordered a whole hog and half a beef from local processors. It took nearly 3 weeks to get the hog, and 5 weeks for the beef, but I now have months worth of meat in the freezer – and I’m happy to support local producers and processors.

  11. My in-laws own a small farm where they raise beef and chickens for processing and other chickens for eggs. It is one of the biggest blessings in being with my husband (and there are many blessings with him). We just bought our first quarter of a cow, and knowing I have meat in our freezer, and eggs coming as long as the chickens lay, is peace of mind in these times. I grew up needing to grocery shop every week to have food on the table. Now, couple in the fact we just bought in to our first CSA, there is so much less running around to do just to feed my family. It’s worth it, and I highly encourage everyone who can to do. Even if it’s only one thing, like buying farm fresh eggs.

  12. I am noticing a meat shortage at the supermarkets. Wal-Mart is out of organic chicken. However, the stores still have plenty of fish, and I always eat a lot of fish. I am eating salmon fillets and canned sardines, salmon and tuna. I doubt there will be a shortage of fish in the near future.

  13. Because I’ve been doing telemedicine + remote coaching for years now, my daily routines have kept some consistency…though I’m now teaching my college classes in the Zooms rather than in person.

    I’ve been waking earlier and earlier, with the springtime birds at dawn. Then take a cold shower and do 15 minutes of breath work and the 5 Tibetans. Then my gratitude + intentions journal…then coffee and work…then a walk outdoors and along the sea around 9am or so while listening to business or spiritual podcasts. Then home yoga + small stretch of work before my first meal at lunch. Then afternoon work…then a sweat in my sauna bag, followed by another cold shower…then evening yoga…then dinner…then meditation…then reading….then bed. That sums up pretty much every day for many months!

  14. I live in a rural area where I grow my own vegetables and buy meat, milk, coffee, eggs, cheese, honey, maple syrup, etc from local farms. Most people here always have their pantries and freezers stocked as well as have a home apothecary. So life is pretty much unchanged as far as getting supplies (although I have not been able to get my name brand TP in months). Even our local supermarkets that are privately owned have plenty of food on the shelves. It seems the big box stores are the ones taking a big hit, from what I’ve heard (I don’t go into the stores). That said, our farmers tell me they’ve gone from zero to 100 overnight with meat orders. And this makes it hard for them to plan. They have just so many cattle or hogs to send to slaughter/butcher every month and this is based on their past historical orders. They don’t really stock “extra” because that would not be financially possible. And those butchering time slots are booked up months in advanced, and the buying and raising of the animal is done even further in advance. So it is not as if a person can decide today that they want half a beef and it will be available — it will most likely take a few months unless you get lucky. That’s the norm, but now it’s more complicated because everyone wants half a beef and the farmer cannot magically make more animals in his barn or get more time slots at the butcher. The farmer has just so many animals that can go to the butcher each month. So get in line on his wait list! Even farmers who do their own butchering only have two hands, as well as a limited amount of animals to go around. These are not large feedlot operations owned by multinational corporations. These are people like you and me with limited funds and capabilities. Here is something else to think about: It is very difficult to get a freezer in my area these days. Freezers are back ordered for months. So now may be a good time to grow veggies and learn to make meatless meals or at the very least stretch the meat that you have. As an aside from what I have seen in my local community, it was all the small business owners who stepped up to serve their neighbors. Our privately held food stores are stocked and one even offers delivery to remotely located homes, our farmers have plenty and some deliver to your home, and our mom and pop restaurants served up meals often for free or pay what you can. Many of our local businesses got together to offer free lunches to children and meals to families who could not afford to eat. Yet the multinational chain stores in our area did nothing. THIS is why I shop local.

  15. Mark, thanks so much for your Sunday thoughts; always spot on. Here in Midcoast Maine we still have outdoor farmers markets, two within a mile of my house. We also have a small shop that sells meat and chicken ONLY from local farmers. We have almost unlimited coastline, trails and mountains so with the exception of hotels, restaurants and other mass gatherings life here is still great. Cocktail hour has moved outside with the six foot regulation. I acknowledge the devastation Covid is racking in other places, I am just reporting my local scene.

  16. Two things, one: try and get my meat from farmhouse delivery, locally sourced, or D’Artagnian. The locally sourced meat is often limited. Two: a confession, I eat a small bowl ( maybe 1/4cup) of your mayo every day ? am I bad?

  17. Hey Mark –

    I have been wanting to order meat from our local Grass Fed Farm, Seven Sons for a few years now and for whatever reason, just never got it done. This week, I grabbed the opportunity and ordered 2 meat bundles and some extras. My daughter was able to pick it up and get it stocked in the freezer for us.

    1. I have been ordering from seven sons farms for over a year. They deliver to my location here in Chicago. Their eggs are amazing and so are the beef, chicken, and bone broths. They also send weekly emails with small videos to educate us on regenerative farming. Eye opening for sure.

  18. RE: meat plant closing and farm backups

    A local farmer who works with Tyson was told to cull a week’s worth of hogs- about 2100 of them. Instead, he sold them to locals for $50 each. He sold every one of them and cleared a cool $100K. I hope this is happening in more places than just here. It’s really sad to think of all that meat going to waste.

    Related: we cured and smoked our own had and bacon for the first time this week. It’s fabulous!

  19. I’m still getting my meat at Whole Foods and some at Trader Joe’s. There’s a limit to purchases but we stocked our freezer before they were in place, so we haven’t needed to buy much at a time. We got beef liver from a local farmer who is now doing a drive-thru pickup. Our Whole Foods still has some local grass-fed beef liver but more expensive than direct from farmer, and I’m pleased to see that this farm has their liver packaged in uniform slices which will be so much more convenient to cook.

  20. SwS: I agree, it’s time to bring back the Victory Gardens idea from the 1940s. Except this time it’s victory over Coronavirus.

    Is it true that insurers won’t pay to keep animals alive, they’ll only pay out if the animals are a total loss? If so, then the insurers are the villains in this story. I realize this is an unforeseen situation, but killing animals that were meant to provide food is not a solution.

  21. Yes! I’m trying to get a goat processed from a local farmer and my local meat processor is slammed. I’m hoping to have better luck this week!
    I agree, I think this will be a great push for our local food system, if we seize the opportunity.

  22. Thoughts on the crisis of our meat and food industry. I have been getting my meat from Butcher Box for almost a year now and I love it. I am hoping to find a CSA soon for my veggies. I truly hate shopping in the big box stores and pray that the local farmers do not get lost in all of this.

  23. We live in Fort Worth, but we were super fortunate to have 2 freezers full of wild game meat, processed locally, from a whitetail and an elk my husband killed last fall. We’ve been getting very creative with our ground meat game!! Grateful to have wild, grass fed meat aplenty, and to have shared what we couldn’t store with our friends and neighbors!

  24. Organic chicken and wild caught salmon are the only meats I buy at the store. The rest I order from places like Heritage Foods…at this juncture I have fully stocked freezers. Hubs could not find wings or bone in thighs the other day, but scored a large roaster..so today is a “proper Sunday dinner”! In the main meat is a “condiment” on our plate and we get many servings….I did a pork shoulder last week…a friend complained at the “cost” but it gave us 12 meals, so if you figure cost per meal, not cost per pound….not to mention intermittent fasting is a good skill to have right now!!

  25. I generally get my meat from a local butcher chain that sources grass fed beef and other local meats, but after reading about the meat packing closures here in Canada as well I went to our local specialty butcher and ordered a hind quarter to ensure we have good quality beef to last. Also I expect the prices will start to rise as we feel the effects of these closures.

    After I get my quarter I may order a side of pork as well if I have enough room left in my deep freeze.

  26. I have to admit- I’m completely spoiled. My dad is a rancher raising a Kobe-style beef called Akaushi which is very high in good fats and is more delicious than any other beef I’ve tasted. He sells at the local farmers market and is currently running specials to get people to try higher end cuts since he is running out of hamburger and the local processor is booked further and further out. Maybe necessity will help people make the change to filling their freezers with halves and quarters so they are always stocked with healthy food in case of supply issues.

  27. Regarding meat processing delays – the rancher I’ve been buying beef & pork from for 10+ years says “butchers are swamped EVERYWHERE” (his emphasis). He got my most recent deposit on April 20th and tells me the pig will be cut the week of May 19th, but I expect delays even from there. I also sent him a deposit for beef – no dates available yet! Completely agree (and hope) that the current situation could be a total game-changer for small meat producers, small slaughterhouses, and small butchers.

  28. We have a freezer full of deer meat, wild caught salmon, scallops and shrimp. We also planned ahead and ordered extra grass fed beef and pastured chicken from small farms. Although it is tough in our area to find grass fed and pastured animals, so mostly we source from further away but still supporting those small farms! Stay Well

  29. We just relocated to rural SouthWest Michigan. We had always planned to start to live off the land, but we’ve really pushed up our timetable now. One of the things we are looking to do is raise our own heritage chickens for both eggs and meat. I had the opportunity to watch a farmer butcher some of his chickens yesterday, as this is a skill we will need. I have heard about the Cornish cross hen, which I understand is about 90% of the chicken in the US (I believe the rest are the egg layers). They are efficient, but I don’t believe they are healthy at all, or even healthy for us to eat. The poor things die of heart attacks if you let them live too long. I’m curious if any studies have been done on this specific breed and the general lack of health that our society experiences. If a bird is raised for the ability to get to full growth by 5-6 weeks, has brittle bones that can’t support itself, and will die of heart attacks or coronary artery disease by 7-8 weeks, should we eat it? This farmer was taking great care of his birds, but they could hardly even walk. I was so saddened to experience this bird, knowing that virtually all the meat in stores comes from this hybrid breed (unless you find a small producer offering a heritage option, but they take 14-16 weeks to get to market, So they cost the farmer quite a bit more). But if our meat can’t walk, should we eat it?

  30. I’ve raised goats for about 20 plus years. For some reason I decided to get my four Boer cross goats to the butcher in the middle of March which was early for me. I am glad I did. They weren’t very busy then but now have a backlog.
    I have been a broken record telling people to prepare when things are good because it will be too late when things get bad.
    I live in a rural area, 75 miles from a grocery store so I am always stocked up.
    I’ve have nearly 400 seedlings in the house under lights. It’s taken years to get a productive garden going in my harsh conditions.
    It feels good to have the chickens laying, good quality meat in the freezers and the garden almost ready to plant.

  31. Hi Mark, I switched to buying meat from Butcher Box at least a year ago. Could you please tell us if you think/know that they’re legit? Is the meat really coming from small, regenerative farms. It sure looks and tastes like it.
    Thanks,
    Kim.

  32. I’ve been buying quarter cows twice a year for the past few years now. My supplier is currently slammed. They sent out an email last month saying that large orders were going to take up to 6 weeks to process.

  33. Hi! I wanted to offer a shout-out to Walden Local Meats, for anyone in the northeast looking for grass-fed meat from local farms. (I’m not affiliated with them, just a fan.) It works as many of the meat subscriptions do, you can order specific items or just give them categories and they choose, get as much/little as you want, etc. They’re incredibly nice and so passionate, and the meat is amazing. Can’t say enough good things.