10 Foods I Couldn’t Live Without
Mark’s Daily Apple
by Mark Sisson: The
Definitive Guide to Walking
If you had
to subsist on ten foods for the rest of your life, which ten would
you choose? That was essentially the question posed to me by a reader
email. In it, Jamie made an elaborate setup: having been chosen
to man a mission to Mars in the near future, I have to program my
Food Machine for the trip. The Food Machine is a wondrous piece
of technology that can create any Earth-based food from scratch,
but the catch is that it can only store ten "recipes" and the programming
has to take place before we leave. Once I'm up in the shuttle, I
can't change my mind. I'll have to live with these foods for ten
years (and maybe longer – who knows how things will go down). More
than simply survive, I'll have to thrive
on these foods. I'll have to get all the essential vitamins, minerals,
fatty acids, so I had better get it right.
It was hard
to choose. Obviously, it's just a thought experiment, but I really
tried to balance flavor/pleasure and nutritional completeness. Sticking
to Primal foods, this usually takes care of itself, but, well, it's
1. Wild Alaskan
Sockeye Salmon with Extra Thick Skin
To me, skin-on
salmon gives you two foods in one. The flesh is great stuff,
no doubt – flaky, delicate, delicious – but the skin is perfection.
Crispy sockeye skin is like bacon of the sea, and yet people avoid
it. I don't understand why. I go crazy for the stuff. In fact, I'm
never one to eat off of others' plates, except when skin-on salmon
is served. People eat around it, they scrape the meat off, they
push it aside so it hangs off the plate, forgotten. But not by me.
I will eat your salmon skin if you don't appreciate it. So, yeah.
Endless amounts of salmon skin bacon? Sure, I'll brave the red planet
care of selenium and omega-3s, and it gets me part of the way there
for vitamin D. The skin is particularly fatty and nutrient-rich.
Grass-Fed Cowboy Ribeye
replace the basic human urge to eat the occasional massive slab
of animal except actually eating a big massive slab of animal, and
the bone handle that comes attached to the cowboy ribeye is perfect
for low-gravity situations.
It's a great
source of quality animal
fat (including a modest amount
of omega-3s), protein, B-vitamins, and – because the "grass"
the cow "fed" on "grew" in nutrient-dense soil – minerals.
The rich golden
goodness of butter is tough to beat, and I can slather it on just
about anything. For
the fatty acid profile (including CLA), vitamin A, vitamin K2, and
omega-3s, grass-fed butter makes the cut. But let's be honest.
This is mostly about the taste: the creaminess, the richness and
the mouth-feel that satisfies like nothing else.
I need my cruciferous
fix, and broccoli is that fix. The absorbent tops do a decent job
of soaking up meat juice, sauce, and butter.
A good blackberry
is good. I mean, who doesn't like biting into a plump one and feeling
all those tiny bulbs explode, releasing their juices into your mouth.
Because they're so physically imposing compared to the other berries,
I can eat blackberries one at a time and be totally satisfied, whereas
with really good blueberries or raspberries I find myself shoveling
are good sources of soluble
fiber (gut flora food), vitamin C, and deliciousness.
the rest of the article
June 16, 2011
© 2011 Mark's Daily Apple
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