The Primal Kitchen Podcast

Nutrition trends swing like pendulums. We’re beginning to understand how to optimally fuel our bodies, but it’s a rocky and roundabout road to get there. We observe this firsthand every day in the mainstream media; consider the messaging around fat: “all fat is good”, then “all fat is bad”, then “some fat is good”, and now “(almost) all fat is good”.Tastes and food preferences vacillate, as well. Much like nutrition trends, these preferences reverse and re-reverse year after year, ebbing and flowing as we take cues from world-class chefs and influencers. At Exo, we’ve obviously thought about these movements a lot, since we’re essentially trying to bring back a food that humans have enjoyed for eons, but which has recently gone out of style: crickets. In fact, we’ve closely studied some of the foods that have undergone these wild transformations in perception, and successfully made the transition from weird to normal. Today we’re sharing a few favorites. (This Mark's Daily Apple article was written by Gabi of Exo Protein, and is narrated by Brock Armstrong)

We're going to work out. We're going to stay active and move our bodies and challenge our limits, but we don't want to get injured. How do we limit these injuries? How do we make good choices?(This Mark's Daily Apple article was written by Mark Sisson, and is narrated by Brock Armstrong)

Anyone who’s read my blog (particularly the piece on blood pressure tests) knows how little stock I take in lab tests as a barometer of overall health. Whether it’s BP, cholesterol, testosterone, thyroid or any other of the usual battery of biomarkers, what we get is just a snapshot of one point in time in an often very dynamic range for each vital area. in DNA testing we have a static, immutable recipe that doesn’t change over time, but is profoundly affected by the epigenetic inputs we decide to present. (This Mark's Daily Apple article was written by Mark Sisson, and is narrated by Brock Armstrong)  

Brad Kearns talks to British Olympic 400 meter runner Andrew Steele of DNAFit.com. DNAFit offers cutting edge genetic testing to identify your athletic and dietary attributes, enabling you to develop a strategy honoring your genetic particulars.Andrew is the athletics specialist for the operation and is still an active professional runner pointing for the 2016 Olympic Games. He shares his own remarkable story of reaching the highest level of world performance. This British national champion ran a 44.96 and made the Olympic semi-finals in Beijing. Unfortunately he succombed to serious injuries and illness in preparation for the London Olympics in 2012. By chance, he was exposed to DNAFit's genetic testing and his information revealed exactly how his training methods had failed him. In a quest to improve another half-second and contest for an Olympic medal, he had transitioned from what his body naturally thrived on to an overly stressful program that caused an Achilles blowout and an 18-month battle with mono.The company is stacked with PhD's in biochemistry, molecular genetics, and nutrigenomics, as well as fellow Olympian Craig Pickering, a Summer Games 100-meter runner and Winter Games bobsledder for the UK. This stuff is the real deal! The algorithms that calculate your results are based on highly respected scientific studies. Your DNA Fit test is a road map to help you choose the optimal training, dietary and lifestyle habits for peak performance. Learn more at DNAFit.com and enjoy the show!      

What health concepts can we learn from other cultures? How might they change our understanding of the choices we make every day – or how we view our options for living in general? Perhaps you have your own foreign terms that come to mind. I think these six concepts offer some intriguing food for thought.(This Mark's Daily Apple article was written by Mark Sisson, and is narrated by Brock Armstrong)

Primal Mayo is made with just 5 real-food ingredients: pure avocado oil, organic eggs, organic vinegar, sea salt and rosemary extract. And you don’t have to worry about canola or other industrial seed oils sneaking onto the ingredient list. That’s some clean, primal-friendly eating there, folks!(This Mark's Daily Apple article was written by Mark Sisson, and is narrated by Brock Armstrong)

Brock Armstrong presents a very interesting interview with Al Kavadlo who is an expert in body weight strength training and calisthenics. He has been featured in the New York Times as a regular contributor to BodyBuilding.com and Train Magazine. He is the author of four books, and he is also known for his appearance in the popular Convict Conditioning book series.

Why is it that some can keep lost weight at bay as long as their diet is ironclad and they don’t skip any workouts, but as soon as they slip up even a little bit, they gain weight? And when they gain, they seem to gain it faster and more easily than should be normal. It just doesn’t seem fair. What’s going on here?(This Mark's Daily Apple article was written by Mark Sisson, and is narrated by Brock Armstrong)

Rather than just linking to yet another MDA post, maybe on why grains are unhealthy or how to give them up, let’s take a look at the eight most popular and prevalent questions and then try to come up with some good responses to them. I’ll give both longer ones and succincter ones (that you can fire off in an elevator)(This Mark's Daily Apple article was written by Mark Sisson, and is narrated by Brock Armstrong)

Dairy, is a relatively recent food chronologically, but it is most assuredly and obviously a viable nutritive source in its raw form. It’s full of highly bioavailable saturated fat, protein, and carbs – in equal portions. You could conceivably survive on milk alone (I wouldn’t recommend it, but you could technically do it; try doing the same with honey or raw millet). Milk is baby fuel. It’s literally meant to spur growth and enable a growing body. Our bodies definitely recognize dairy as food, even foreign bovine dairy. But is it good nutrition?(This Mark's Daily Apple article was written by Mark Sisson, and is narrated by Brock Armstrong)