pa href=”http://cdn.marksdailyapple.com/wordpress/wp-content/uploads/2014/03/weekend_link_love2.jpg” rel=”lightbox[52299]“img class=”alignright size-full wp-image-47936″ src=”http://cdn.marksdailyapple.com/wordpress/wp-content/uploads/2014/03/weekend_link_love2.jpg” alt=”weekend link love2″ width=”320″ height=”282″ title=”Weekend Link Love Edition 317″ //aHead on over to Paleo Magazine Online and lend your voice to their annual #8220;Best of#8221; poll. This year, a title=”Paleo Magazine’s Best of 2014! (Part 1)” href=”https://paleomag.wufoo.com/forms/paleo-magazines-best-of-2014-part-1/” target=”_blank”we#8217;re up for several categories/a. You know who to vote for, right?/p
h4Research of the Week/h4
pYou often hear that #8220;fire made us human#8221; by introducing a broader range of (cooked) foods to our diets, increasing our calorie intake, making those calories easier to digest, and paving the way for larger brains, but a title=”Fireside tales” href=”http://www.economist.com/news/science-and-technology/21620048-invention-fire-may-explain-preference-evening” target=”_blank”fire also changed how our brains work/a. By sitting around a campfire at night #8211; every night #8211; we became master storytellers and consumers of those stories./p
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pAmidst the furor over a cure for Alzheimer#8217;s, a group of ten Alzheimer#8217;s patients have just seen a title=”Reversal of cognitive decline: A […]

Original post by Mark Sisson

pimg class=”alignright” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202012/saucewithfish.jpg” alt=”saucewithfish” width=”320″ height=”240″ title=”Watercress Herb Sauce with Fish” /This vibrant green sauce is such a simple way to add a powerhouse green – watercress – to your diet. Make the sauce in your blender in a just few minutes by combining coconut milk with watercress, cilantro, green onion, garlic and ginger. Similar in flavor to a mild green curry, the sauce pairs especially well with fish but can also be served over chicken or red meat./p
pa title=”Spring Vegetable Facts” href=”http://www.marksdailyapple.com/spring-vegetables/#axzz394W8T2Vs”Watercress/a, with its fairly mild but peppery flavor, is an excellent source of beta-carotene, vitamins A, B1 and B6, C, E and K, iodine, iron, calcium, magnesium and zinc. It also contains a flavonoid called quercetin that might reduce inflammation./p
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pSo while there are plenty of good reasons to make this enticing sauce with watercress, variations are just as good. Spinach instead of watercress, parsley instead of cilantro…you […]

Original post by Worker Bee

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pIt’s Friday, everyone! And that means another a title=”Success Stories” href=”http://www.marksdailyapple.com/category/success-story-summaries/”Primal Blueprint Real Life Story/a from a Mark#8217;s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me a title=”Contact Me!” href=”http://www.marksdailyapple.com/the-book/share-success-story/” target=”_self”here/a. I’ll continue to publish these each Friday as long as they keep coming in. Thank you for reading!/p
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pimg class=”alignright” title=”Primal Blueprint Real Life Story” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA2009/real_life_stories_stories-1-2.jpg” alt=”real life stories stories 1 2″ width=”320″ height=”240″ /My food consumption was pretty typical for an American of my generation (I was born in 1951). I ate what I thought was a reasonably good diet according to conventional wisdom, however my weight gradually increased over the years after age 30. As I got older, I developed high blood pressure (BP) and my blood biochemistry became problematic. I worked a high stress job for many […]

Original post by Guest

http://www.thekitchn.com/feedburnermain

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Even growing up in a Chinese-American family that predominantly ate Chinese food, I knew what pot roast was. I’d seen it mentioned on television and read enough about this classic American dish to know that it was homey and delicious.

Now that I have my own young family to feed, I truly understand why pot roast is so popular — it’s inexpensive, makes a ton of servings, and makes the whole house smell delicious and warm. Although it’s pretty hard to screw up pot roast, there is one big factor that will make or break the dish: choosing the right cut of beef.

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pimg class=”alignright” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202012/nutritionfacts.jpg” alt=”nutritionfacts” width=”320″ height=”213″ title=”The Power of Words: How We Talk about Food ” /Last month, linguist Dan Jurafsky came out with a book called a title=”The Language of Food” href=”http://www.amazon.com/gp/product/0393240835/ref=as_li_tl?ie=UTF8amp;camp=1789amp;creative=390957amp;creativeASIN=0393240835amp;linkCode=as2amp;tag=marsdaiapp07-20amp;linkId=3DANCE44AOXN6TEY” target=”_blank”emThe Language of Food: A Linguist Reads the Menu/em/a. In it, he explores everything from language choices that distinguish cheap restaurant menus from more expensive ones to the kinds of vowels marketers use in naming food products (e.g. short vowels for crispy Ritz or Cheez-Its, or longer vowels for rich Jamoca or Almond Fudge). In another linguistically focused mindbender (published last year), David Chen, a behavioral economist, found that people who spoke a language like English that was “futured” (a language that includes a distinct future tense through the use of helping verbs, for example, such as “I will #8212;”) as a whole saved less money and practiced fewer lifestyle behaviors that supported future health than societies whose languages […]

Original post by Mark Sisson

pimg class=”alignright” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202012/outsource.jpg” alt=”outsource” width=”320″ height=”239″ title=”How to Outsource Your Physical Activity” /As humans living in the Information age, we#8217;re winning. We#8217;ve got a title=”Sheltered: Missing the Primal Power of Nature” href=”http://www.marksdailyapple.com/sheltered-missing-the-primal-power-of-nature/”nature/a on the ropes. We haven#8217;t emquite/em extricated ourselves from our disgusting physical forms, but that#8217;s only a matter of time. And I think if you take a look around at the splendidly sterile environment we#8217;ve constructed with its flat surfaces, moving staircases, and automobile-friendly streets, you#8217;ll realize that we#8217;re close to never having to lift a physical finger again. But until the robot butlers, maids, and personal assistants have arrived, the threat of physical activity looms and we have the responsibility and duty to outsource it as much as possible./p
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pThere are a few holdouts, those radical luddites with their running shorts and their a title=”Dear Mark: Cycling at Work, Refueling After Sprints, Fasting for Caloric Deficit, and PUFAs for Pain” […]

Original post by Mark Sisson