Episode #11: Listener Questions & Answers with Mark Sisson
The Primal Kitchen Podcast
Mark Sisson & Morgan Zanotti
4.4 • 717 Ratings
🗓️ 19 March 2014
⏱️ 40 minutes
🧾️ Download transcript
Summary
Mark recaps the incredible PrimalCon Vacation Tulum event, which took place March 1st-6th at the Dreams Tulum resort in Mexico. He mentions the many excellent presenters as well as some interesting guests who attended. He then gets into some interesting questions from listeners. Topics covered include: how to stay motivated with diet/health/fitness goals when life throws you some curves; the importance of a sustainable approach as reflected in the Primal Blueprint 80/20 rule; the importance of an intuitive approach to balance workout stress with ample rest, so listeners never do a crazy workout like Mark's 16 x 800m in 2:24-2:28!; the benefits of standup work environments; carb intake strategies for weight management and adrenal fatigue; where potatoes stand in the Primal camp; and the pros and cons of alcohol consumption.
Transcript
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| 0:00.0 | That's a choice that I've made that I'm willing to embrace. |
| 0:04.0 | Welcome to the Primal Blueprint Podcast, |
| 0:06.0 | whatever potential consequences there are. |
| 0:08.0 | From our studios in Malibu, California. |
| 0:10.0 | From one glass of red wine versus not having any at all. |
| 0:13.0 | Welcome to the Primal Blueprint Podcast with Mark Sisson. |
| 0:18.0 | I'm your host, Brad Kearns, and we are back on the mainland |
| 0:21.8 | United States after an amazing week last week at Primal Khan Vacation to Loom. Mark, how are you feeling? |
| 0:27.8 | You recovered from the trip? Oh, there was nothing to recover from. It was one of the most |
| 0:31.4 | exhilarating weeks I've had in a long time. And the whole point to the Tulum vacation experience |
| 0:37.2 | was for me to unwind after |
| 0:39.6 | months of working pretty hard here in Malibu. And to share that experience with 150 guests. And |
| 0:47.4 | man, it was like one of the most awesome weeks I've ever had. I would have to agree with you, Mark, |
| 0:52.9 | because as the primalcon coordinator for the last six |
| 0:56.0 | primalcons, there was a ton of work to do day and night with the food preparation and all the |
| 1:01.9 | logistics. |
| 1:02.9 | And then we go down to Tulum, and this is an all-inclusive resort where we got to go choose |
| 1:07.9 | from six different restaurants and room service all day long. |
| 1:11.3 | And so there was really not a whole lot for the staff to do. |
| 1:13.5 | So we had an amazing time, I have to say. |
| 1:16.4 | Yeah, it was, again, I just, I don't know what to, you know, how to express my pleasure |
| 1:23.3 | and gratitude at what a fantastic week it was. |
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