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RESEARCH OF THE WEEK

True psychopaths aren’t all that bright.

The evolution of short sleep duration in humans may have left us vulnerable to Alzheimer’s.

The link between the gut and hypertension.

Farmed salmon is losing omega-3s.

NEW PRIMAL BLUEPRINT PODCASTS

Episode 152: Dr. Cate Shanahan Part 2: Dr. Cate and host Brad Kearns continue the conversation from last week.

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.

• 4 Ways to Harness Mindfulness for Health Goals
• 11 Physical Challenges to Take This Month
• How Long Does It Take for Fitness Benefits to Show?

INTERESTING BLOG POSTS

Are you spending the fitness you’ve accrued?

The case for sous vide ping pong balls.

Turmeric and fish go awfully well together.

Does a ketogenic diet increase the risk of malignant melanoma? It depends on what kind of fat you use to make your ketones.

MEDIA, SCHMEDIA

The potato industry sets its sights on the ancestral health community. Haven’t they read our posts on resistant starch?

EVERYTHING ELSE

These jets don’t lag.

Stephan Guyenet responds to Gary Taubes regarding sugar and the U.S. government’s role in the obesity crisis. Then an engineer named Vicente responds to him.

What Neanderthal ancestry means for us.

New weight loss hack: salmon sashimi.

Will tech finally conquer health care?

How Iceland curbed teen substance abuse.

THINGS I’M UP TO AND INTERESTED IN

Upcoming online summit where I’m presenting: The Autoimmune Revolution Summit. If you have any interest in learning to treat autoimmune conditions with lifestyle and dietary practices, sign up today for the free event.

Contests with upcoming deadlines: Make a Primal Blueprint Recipe Video (Jan. 22 at midnight PDT), Grokpose for $1000 (Jan. 22 at midnight PDT), What’s in Your Primal Kitchen? (Jan. 22 at midnight PDT), Share Your Success Story (Jan. 22 at midnight PDT). 

Video I can’t describe any better: Man destroys yellowjacket nest with bare hands.

Interview I did: Discussing the books that most impacted (and impact) my life with The Reading Lists.

Proof the future is now: In-vitro fetuses growing better in the presence of techno music.

Concept I found fascinating: Sex as biological communication.

RECIPE CORNER

• Harvest duck soup. Duck deserves more respect around these parts.
• Beef tartare using top round.

TIME CAPSULE

One year ago (Jan 22-Jan 28)

• Interview with Simon Whitfield: Olympic Gold Medalist – A great chat with an Olympian.
• Dear Mark: 21-Day Challenge Rapid Fire Edition Part 2 – In which I answer your questions.

COMMENT OF THE WEEK

“Thank you for the suggestions which “freak the neighbors out.” The courage and willingness to do this are (I say very sincerely) maybe the biggest foundation stone to getting healthy. Thanks again”

– I completely agree, Cynthia Weitzman. I’d even extend that to “doing anything meaningful.” Without being willing to look silly or frighten others’ sensibilities, you’ll miss out on too much.

The post Weekend Link Love – Edition 436 appeared first on Mark’s Daily Apple.

http://www.thekitchn.com/feedburnermain

For 30 days this month we’re exploring Whole30, the 30-day reset and refocus on whole foods. Whole30 isn’t a diet or a judgment of foods as “good and bad.” It’s actually a short-term reset that has helped many of our readers cook more and figure out the foods that make them feel their best. Read more about our coverage here.

The slow cooker is a powerful tool, particularly this blustery time of year when, after a long day at work, all you really want to come home to is a warm, wintery braise or stew. Both dishes are Whole30-approved, along with so many other things that can be made in the appliance, like salmon and even chicken stock.

Here are 10 of our best slow-cooker recipes that fit the Whole30 bill.

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From Apartment Therapy → The Important Cleaning Task We All Skip (But Shouldn’t)

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3 Muslim Women on How They Cook During Ramadan

(Image credit: Courtesy of Hot Bread Kitchen)

Kitchn is a site that writes about food. And we write to everyone: We want to help every cook, novice or expert, male or female, young or old, whether your goal is to put dinner on the table for yourself and your family, to cook pasta (that isn’t crunchy or falling apart), or to learn how to make kombucha in your basement.

It is also true that many of our readers are women and it feels important today to acknowledge women in the best way we know how — by sharing our very favorite stories about women and food that ran this year, on our site or elsewhere.

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The sweet and nutty taste of tigernuts makes the tiny tubers a perfect topping for salad. In this recipe, tigernuts garnish a salad made from acorn squash, kale and bacon. Each bite has a range of sweet, salty, spicy, and pleasantly bitter flavors.

Tigernuts are a Primal and paleo friendly snack that can be eaten straight out of the bag. Though the flavor is good, the texture of tigernuts can be a little dry and chewy when eaten alone. But when tossed into an olive oil drenched salad, with creamy acorn squash and fatty bacon, tigernuts don’t taste dry at all. In this salad, tigernuts are a tasty contrasting texture.

High in prebiotic fiber (resistant starch), tigernuts can be helpful for feeding gut flora. All that fiber can also lead to digestive distress, if too many tigernuts are eaten at once. So go slow, and don’t eat too many out of the bag before you toss a small handful into this delicious salad.

Time in the Kitchen: 1 hour

Servings: 4 to 6

Ingredients

• 1 acorn squash, halved and seeded?5 tablespoons extra virgin olive oil, divided (75 ml)
• 2 garlic cloves, finely chopped
• ½ teaspoon red pepper flakes (2.5 m)
• ½ teaspoon smoked paprika (2.5 ml)
• 1 bunch curly kale, ribs removed, leaves torn into small pieces
• 1/3 cup tiger nuts, chopped (tigernuts can also be purchased sliced) (50 g)
• 2 pieces cooked bacon, crumbled

Instructions

Preheat the oven to 425F / 220C.

Slice the squash into 1/2-inch thick crescents. Toss them in a bowl with 3 tablespoons/45 ml olive oil, plus the garlic, red pepper flakes and smoked paprika.

Spread out the squash on a baking sheet in a single layer. Lightly salt. Roast for 25-45 minutes, or until tender and golden. Flip the squash once while it cooks.

Toss the kale with the remaining 2 tablespoons/30 ml olive oil. Massage the oil into the leaves for a few minutes. Set aside.

Take the baking sheet out of the oven and slide the squash slices off. Spread the kale out on the hot baking sheet and cook for 3 minutes, just until it begins to wilt.

On a platter or in a large bowl, combine the kale and acorn squash. Garnish with tigernuts and bacon.

The post Squash and Kale Salad with Tigernuts appeared first on Mark’s Daily Apple.