Dear Mark: Food Fatigue Edition
Mark’s Daily Apple
by Mark Sisson: 7
Foods You Don’t Need To Buy Organic
First of all,
I think we can all agree that Primal
food is a solid foundation of taste, nutrition, satiety, density,
and volume. When you put a piece of well-cooked grass-fed steak,
free of sugary salty soybean oil-infused sauces and unnecessary
breading in your mouth, you appreciate that this is how meat was
meant to be. When you use fresh vegetables, kale that bites back
and asparagus that snaps in your mouth and cooked carrots that manage
to be both tender and crispy at once, you know the goodness of produce.
And these fill you up, they nourish, they enrich your life. Still,
though, we humans possess the ability to perceive and appreciate
a nearly infinite range of flavors and textures. Hundreds (if not
thousands) of cuisines and flavors beckon, and we should probably
entertain their advances. If we don’t, if we eat the same
things all the time, we may run into food fatigue.
a bad example of this, because I’m the type of guy who’d
be pretty happy with just ten
or so foods for the rest of my life. Still, even I like to change
things up now and again. And it seems I’m not alone. This
edition of Dear
Mark is geared directly to you. Let’s go:
been eating eggs for breakfast everyday for years now. Now don’t
get me wrong, I still love eggs, but sometimes I either don’t
have time to cook eggs before leaving for work or eggs just don’t
sound good. A little breakfast variety would be nice. Eggs seem
like the perfect morning food (protein, fat, nutrients) but there’s
only so many fried eggs I can eat. Any ideas?
truly are the perfect breakfast item. They feature high quality
fat, and, particularly if you have access to real pastured eggs,
a micronutrient profile that puts nearly every other food to shame.
Plus, eggs also provide a nice dose of cholesterol
two brain-boosting nutrients that you’ll likely put to good
use. Oh, sure, you could make the argument for liver
as being more “nutrient-dense,” but who wants to cook
up a batch of beef liver every morning? Eggs are simple and easy.
also boring, or so some people believe. Eggs are just eggs. You
can scramble them, boil them, make omelets, or fry them, and not
have become the quintessential breakfast food, which wouldn’t
be a problem if we hadn’t backed ourselves into a corner with
our preconceived notions of what constitutes breakfast. We need
to expand our breakfast horizons. Breakfast needn’t be dominated
by over-easy or scrambled eggs seasoned solely with salt
and pepper and cooked in butter.
I love eggs like that – don’t get me wrong – but
some people need variety.
I would be
loathe to suggest shifting your focus away from eggs for the aforementioned
reasons. Instead, come up with some new variations of old favorites:
eggs are handy and hardy, but the yolks can get a little chalky
if you let them cook for even a half minute too long. If you’re
rushing about trying to get ready for the day, you’re bound
to make a mistake and overcook the eggs. The solution here, of course,
is not to take up bagel eating or force IF
into your life. It’s to try a soft-boiled egg. With a soft-boiled
egg, the yolk stays creamy, velvety, runny and the white gets custardy.
I cover cold eggs with an inch of water in a pot then bring to a
rolling boil over high heat. Upon boiling, shut off the heat and
cover the pot. After four minutes (three minutes if you’re
starting with room temperature eggs), dump the water. I prefer peeling
the eggs under cool running water while they’re still warm,
but others say to plunge them in an ice bath. If you’re strapped
for time, the cool water is good enough. Lately, I’ve been
dusting the eggs with black pepper (lots), sea salt, and turmeric.
Far superior to dry hard-boiled eggs (with less oxidation of the
cholesterol to boot) and hard to mess up since, if you mess up and
go over the time, you end up with pretty good hard-boiled eggs.
eggs with salt,
and maybe even a bit of bacon
is a true classic, yes. I’ll never turn down a plate. That
said, you can easily transform a humdrum plate of scrambled eggs
with the addition of a couple generous tablespoons of tomato paste
about midway through the scrambling process.
- Turn a plate
of sunny side up pastured eggs into a sweet and savory treat with
a dusting of cinnamon
and some coconut
- Or how about
Have your ingredients prepped the night before, then, when you
wake up, scramble the eggs, mix it all together, and dump them
in the oven before you start getting ready. By the time you’re
dressed/caffeinated/presentable/etc., your egg-based breakfast
will be ready.
- One of my
favorites on a cold (for Malibu) winter morning is a couple cups
of bone broth with two or three raw eggs dropped in and allowed
to cook. The white will cook fast, since it disperses through
the liquid, while the yolk will remain gooey unless pricked and
allowed to run. Include a handful of bitter greens and you’ve
got a quick, easy breakfast on your hands.
are small and often require no additional prep time, but they really
and truly pay off. The resulting dishes taste better, taste different,
and are arguably more nutritious than their predecessors. You maintain
the ease and nutrition of an egg breakfast without succumbing to
monotony. Win win.
limit yourself to the things I suggested. Look around for more
suggestions from similar eaters. The point is that eggs are
culinary blank slates that happen to be delicious on their own.
Feel free to toss in some berries, bacon, sausage, sweet
potato, grilled onions, or whatever else strikes your fancy,
because everything goes with eggs. I’m serious
– name something and I bet it goes with eggs.
thing has happened to me recently. I am a huge proponent for the
Primal lifestyle and eating strategy, but I’ve recently
lost my craving for meat. I’m not completely disgusted by
it, but I’ve lost my drive to eat it. What should I do?
Listen to my body and not eat it, or try something else?
First of all,
I don’t think you should give up “meat.” It’s
an essential part of the human diet, it’s full of highly bioavailable
micronutrients, and, well, it’s just really, really good for
you. However, I do think we tend to run the risk of forgetting that
an animal is so much more than “meat.” A pig is not
just belly and loin. A cow is not just ribeye and burger. A chicken
is not just breast and wing. There are so many incredibly diverse,
delicious, and nutritious parts to an animal that we do ourselves
a disservice by sticking to just “meat” – and
we can easily find ourselves stuck in a food rut as a result.
the rest of the article
to Lew's recent podcast with Mark Sisson
December 15, 2012
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