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I had a great time on the Joe Rogan Experience podcast. Give it a listen.

Two cool pieces of Primal Blueprint Publishing news:

1. A recent paper on hidradenitis suppurativa, the mysterious skin disorder and subject of Tara Grant’s The Hidden Plague: A Field Guide for Surviving and Overcoming Hidradenitis Suppurativa, mentioned Tara’s work on the dietary etiology of HS favorably.
2. Tara will be speaking about hidradenitis suppurativa at the 74th Annual Meeting of the American Academy of Dermatology in early March.

Congratulations, Tara!

Research of the Week

Vegetarians and omnivores have similar mortality rates.

Putting standing desks in schools reduces time spent sitting, using screens, and even watching TV.

The New England Journal of Medicine explains why it opposes data sharing: “a new class of research person will emerge—people who had nothing to do with the design and execution of the study but use another group’s data for their own ends, possibly stealing from the research productivity planned by the data gatherers, or even use the data to try to disprove what the original investigators had posited.” Nope, wouldn’t want actual science happening!

People who value time over money are happier.

Two years on a paleo diet had a “significant and persistent” positive effect on liver fat.

New Primal Blueprint Podcasts

Episode 104: Simon Whitfield: Host Brad Kearns sits down with Simon Whitfield, world-famous Olympic triathlete, and Andrew MacNaughton, one of the greatest triathlon coaches in the world to discuss peak performance, the importance of lifelong learning, why an internal positive narrative is so necessary, the danger of getting too full of oneself, the restorative beauty of standup paddling, and much more.

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.

• Why Did We Evolve to Feel Compassion?

Interesting Blog Posts

More bad news for statins (and statin-takers).

How “natural geoengineering” through re-introduction of animals and their predators into their respective ecosystems can counter climate change.

Muscle really is the key to healthy aging; just check out those MRI pics!

Media, Schmedia

Katy Bowman’s furniture-free home.

Elite sports teams are experimenting with higher-dose vitamin D supplementation.

Everything Else

A random dog casually placed 7th in a half-marathon without even trying. The dog, “lazy” according to its owner, beat almost everyone else despite taking frequent detours to inspect dead rabbits and sniff other dog butts.

Can viewing your brain in real time treat anxiety and depression?

When life gives you lemons, snowboard through Times Square.

A type of medicinal clay traditionally used by British Columbia’s Heiltsuk First Nation people has potent antibacterial activity against drug-resistant bacteria.

We’re catching way more fish than we think.

How to de-seed a pomegranate with a salad spinner and shuck clams quickly and cleanly.

Recipe Corner

• Eggs Shmenedict. It’s all about short rib hash Benedict.
• Simple, delicious 20-minute tomato basil soup.

Time Capsule

One year ago (Feb 2 – Feb 8)

• Why You Should Reconsider the “Workout” Mentality – It might actually help you get more exercise, not less.
• How Quickly Can You Lose Weight? – What’s a realistic rate of fat loss?

Pic of the Week

Comment of the Week

“Hey Dr. Oz, we booked Dr. Peter Attia to talk about the new outlook on saturated fats in the diet!”

“Great job team, he is a wealth of information on the topic. Let’s have him roll a bunch of balls down a stupid ramp to demonstrate the difference between small and large particle LDL! That’s a great use of our time with him!

– Legitimate laughter was had.

http://www.thekitchn.com/feedburnermain

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From their bright-yellow blossoms right down to their roots, dandelions are incredibly nutritious. This recipe focuses on the root, which can be eaten fresh as a vegetable, or can be dried and roasted to make hot drinks that are delicious substitutes for tea and coffee.

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Fennel Rice Pudding

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I bake with vegetables, and I know I’m not alone. I assume that pumpkin pie and carrot cake have graced every table in the United States at one time or another, but I’m here to tell you that there is more to vegetable desserts than just a couple of carrots. There is a whole array of veggie-aisle treats worth exploring.

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Originally Posted At: https://breakingmuscle.com/feed/rss

Welcome to our brand new weekend roundup, Three of the Best! Every Sunday, we’ll post up Breaking Muscle’s top three articles of the week. These pieces have caught your attention throughout the last seven days. So here they are in one place for you to consume, digest, and enjoy.

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http://www.thealternativedaily.com/

[…]

http://www.thealternativedaily.com/

[…]

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Mexican carnitas are made from meat that’s been slow-cooked in fat. Usually, this means pork braised in lard. But duck legs covered in a thick layer of fatty skin are ideal for this sort of cooking. Not only do you end up with easy, really delicious duck carnitas, you’ll have a little extra rendered duck fat in the pot to use for future cooking.

The tender, shredded duck meat is fried briefly to crisp up the edges, then it’s tossed with a cabbage slaw made from red cabbage, radishes, jalapeno peppers and cilantro. This combination of ingredients makes the slaw a brightly colored, sulfur rich, Vitamin C packed powerhouse…but you don’t have to think about that while you’re eating it. Just focus on how delicious the cool, crunchy, spicy slaw tastes with rich, crispy morsels of duck.

Servings: 4

Time in the Kitchen: 25 minutes hands-on, plus 2 hours to braise duck legs

Ingredients:

• 2 pounds duck legs (900g)
• 1 teaspoon five-spice powder (5 ml)
• 1 teaspoon plus 1/2 teaspoon salt, divided (5 ml plus 2.5 ml)
• 1 white or red onion, thinly sliced
• 4 garlic cloves, halved
• 1 orange, quartered
• 1/2 a small red cabbage, finely chopped
• 4 radishes, thinly sliced
• 1 cup loosely packed cilantro leaves (240 ml)
• 1 or 2 jalapenos, thinly sliced or chopped
• 1/4 cup lime juice (60 ml)
• 1/3 cup extra virgin olive oil (80 ml)

Instructions:

Heat oven to 350 °F/176 °C.

Season duck legs on both sides with five-spice powder and 1 teaspoon (5 ml) of the salt.

In a Dutch oven or lidded baking dish that snugly fits the duck legs, combine the duck legs, onion and garlic. Squeeze the orange wedges over the duck. Add the pieces of orange to the pot.

Cook covered until duck is very tender, which should take about 2 hours.

Let the duck cool then shred the duck meat off the bones.

While the duck is in the oven cooking, combine cabbage, radish, jalapeno, and cilantro in a medium bowl. Whisk together lime juice, olive oil and remaining ½ tsp (2.5 ml) salt and pour over cabbage mixture. Mix well. Refrigerate while the duck finishes cooking. Taste the slaw again before serving, and add more salt as needed.

Heat a tablespoon of the rendered duck fat in a skillet over medium-high heat.

Add the shredded duck meat, cooking just a few minutes until crispy just around the edges. Don’t let the meat get too crispy, or it will be dry.

Serve the duck meat and slaw on Primal tortillas or on a thin omelet. Or, ditch the idea of a tortilla completely and serve these duck tacos in a bowl as a duck carnitas salad.

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How To Stir-Fry Tofu

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The ingredients may vary between veggies, noodles, tofu, and meat, but week in and week out, stir-fries make a regular appearance in my meal plan. It’s a quick and simple dinner that’s reliable and delicious.

While recipes are always handy, this is one of those cooking methods that’s more about the technique. So before you pull out your wok (because yes, you should be using a wok), make sure you’ve got these secrets for stir-fry success down pat.

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A few weeks ago we showcased some dinners using shelf-stable dry pantry ingredients, but there’s the other (equally important) half of the pantry we try to keep well-stocked too. What’s in this pantry? The dairy, vegetables, and other fresh staples you always have kicking around in your refrigerator or freezer. Now it’s their turn to shine in these simple weeknight dinner recipes.

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Okay, I’m totally excited … next week is the official launch of the first true product I’ve ever designed under my own name, especially for the Apartment Therapy and Kitchn audience. While I can’t say too much until next Thursday, February 4, you can all come get a sneak peek next Monday night here in NYC during the NY Now Show. I’d love to see you. All the info is below.

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