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Has anyone here ever written any RayPeat papers to hand out or pamphlets to get these resources out?
I am working on a pamphlet for handing out, leaving around and printing regularly about cancer with linking to many of Ray Peats articles, ideas and even this site for further investigation. This is just the rough data that needs to be edited and formatted.
These are the basic issues being addressed, focused primarily on polyunsaturated fatty acids and the history of their consumption to now and the necessity of countering such. This is very rough and looking on what is best to put in concise wording in a pamphlet to point people into the right direction and finishing with an array of links for further investigation for the interested reader. Even to link to this very thread to expound upon what cannot fit into a single folding pamphlet.
The primary premise is that pertaining to these vegetable oils; they have never been consumed by any culture in the history of humanity, nor is the process of extracting them naturally an inclination. They are contrary to taste as well.
Althoughbeit correlation does not equate causation, it can be noted the history of diseases, cancer and others have been observed to some extent throughout the history of humanity. However in these modern times the rate of disease has skyrocketed to an astonishing degree. The premise is that in direct correlation to the consumption of these oils the rates of these diseases increased.
The premise is that regular consumption of these oils will induce hypothyroidism, diabetes, cancer, etc. All things that are of a similitude to such and/or states that may increase the propensity towards such.
Here are some links of the fat composition of the oils that are most harmful:
https://nutritiondata.self.com/facts/fats-and-oils/507/2
Soy oil, observe 1 cup fat ratio:
218 grams total fat, 126grams of this fat is polyunsaturated fatty acids. This is called PUFA for short.
That is close to 58% of the composition of the fat. In contrast butter is roughly 3% total composition that is polyunsaturated fat, coconut oil is close to 1% composition which is polyunsaturated fat. Fats like extra virgin olive oil are on the high end of about 10% composition of polyunsaturated fat, almonds are similar and same with avocados. However it can be seen that these particular ones that are higher have a direct increase in the amount of vitamin e in the food. Vitamin E products from lipid peroxidation, i.e from those polyunsaturated fats from being very harmful. The vitamin e protected if these fats are cold pressed, hence why extra virgin version of olive oil is so important, as the other methods of creating the oil will destroy the vitamin e.
The toxic vegetable oils are made in such a way that the vitamin e is mostly destroyed and that the readings put on the sites are not accurate, they also tend to be full of oxidants, free radicals and other harmful mechanisms from how they are created.
Anytime a person consumes fats, the body will store them in the fat cells. Thus when one is stressed or exercising the body releases Free Fatty Acids, when they are especially polyunsaturated in nature it will wreak havoc on the body each time. Thus the damage from these oils is a constant occurrence and can inflame all the joints, produce heart disease, etc.
See composition of canola oil:
https://nutritiondata.self.com/facts/fats-and-oils/621/2
Close to 30% polyunsaturated, roughly 10X the amount in butter of the ratio of fats.
Margarine:
https://nutritiondata.self.com/facts/fats-and-oils/7195/2
Roughly 30% polyunsaturated as well.
Corn oil about the same:
https://nutritiondata.self.com/facts/fats-and-oils/580/2
Mayonnaise:
https://nutritiondata.self.com/facts/custom/648859/2
per 100 grams, 76 grams of fat, 46 grams polyunsaturated
Noting that Ray Peat recommends not really going over 4 grams of polyunsaturated fats per day, or even better less that 10% ratio of fat being from polyunsaturated, 5% and lower is better.
Salad dressing:
https://nutritiondata.self.com/facts/fats-and-oils/7206/2
Roughly half polyunsaturated.
Potatoe chips:
https://nutritiondata.self.com/facts/snacks/5627/2
Roughly 30% polyunsaturated.
Can't find a link, but normal sunflower oil is about 65% polyunsaturated fatty acids.
Ruminant animals are usually around 3% of these polyunsaturated fatty acids, i.e cow meat, lamb, deer, goat, etc. Lamb actually might be closer to 10% like olive oil, but off hand its around that range.
Pork when it is fed corn and soy, its fat will reflect what it is fed, thus it is not an ideal meat to consume from modern farming practices. Chicken is the same. They are best to avoid if possible and stick to the ruminant animals. Even if a cow is fed a poor diet, it will convert the fats into saturated fatty acids due to its stomach system, etc.
Although milk is better than meat for regular consumption, because of the calcium to phosphorus ratio. Meat has almost no calcium, thus a prolonged consumption can cause excessive phosphorus which is very inflammatory to the joints. It also has high, where excessive iron can act just like polyunsaturated fatty acids, slowing the metabolism. Spots on the skin are caused by polyunsaturated fatty acids reacting with iron.
Some articles from the Ray Peat website that are very thorough on the topic of oils:
https://raypeat.com/articles/articles/coconut-oil.shtml
https://raypeat.com/articles/nutrition/oils-in-context.shtml
https://raypeat.com/articles/articles/unsaturated-oils.shtml
A list of endless interviews from a Ray Peat youtube that you may also enjoy listening to:
View: https://www.youtube.com/playlist?list=PLXTas-SQNZWXhI2mkbeyDQgUw33luJyY2
Here are 3 interviews which are very helpful pertaining to the oil topic:
View: https://www.youtube.com/watch?v=7OBcXWdfx0w&list=PLXTas-SQNZWXhI2mkbeyDQgUw33luJyY2&index=75
View: https://www.youtube.com/watch?v=gda19JUrTL8&list=PLXTas-SQNZWXhI2mkbeyDQgUw33luJyY2&index=77
View: https://www.youtube.com/watch?v=kBhuoW8zQFo&list=PLXTas-SQNZWXhI2mkbeyDQgUw33luJyY2&index=78
Here is Ray Peat's article on salt:
https://raypeat.com/articles/articles/salt.shtml
The notion I propose is that salt is very beneficial to the help and that the status quo recommendations are incorrect and based upon poorly interpreted studies, false science and other mechanisms of this sort.
Wars have been fought over salt, the word salary comes from paying in salt and peoples have always treasured salt. Animals were naturally find sources of salt. Historically peoples consumed much more salt than today.
It should be noted that iodized table salt can be very problematic, causing excessive iodine and issues pertaining to that, as well as often containing aluminum caking agents.
White sea salt is good, or pickling salt. The basic recommendation of Ray Peat is a little extra salt to taste. Salt lowers histamines, cortisol, adrenaline, excessive nitric oxide, lactic acid, helps get rid of excessive phosphate crystals and many other benefits. It would be speculated that one of the primary reasons why the elderly are commonly known to have sleep problems is because they follow the erroneous health recommendations to have a low salt diet, which in turn causes excessive adrenaline/cortisol making it difficult to sleep.
Here is an interview on salt by Ray Peat:
View: https://www.youtube.com/watch?v=zwmDaU4zQ8o&list=PLXTas-SQNZWXhI2mkbeyDQgUw33luJyY2&index=61
Here is a Weston Price article on salt:
https://www.westonaprice.org/health-topics/abcs-of-nutrition/salt-and-our-health/#gsc.tab=0
https://www.westonaprice.org/health-topics/abcs-of-nutrition/the-salt-of-the-earth/#gsc.tab=0
Here are some articles pertaining to that milk calcium to phosphate ratio balance:
https://raypeat.com/articles/articles/phosphate-activation-aging.shtml
https://www.functionalps.com/blog/2012/04/17/calcium-to-phosphorus-ratio-pth-and-bone-health/
As used by Gerson and others, one important vitamin to look at in the treatment of cancer is vitamin b3, niacin. When supplemented niacinamide should be taken. Niacin is the most important vitamin for sugar oxidation. That is to get efficient energy from carbohydrates,in this state of metabolism, carbon dioxide is produced. This is the polar opposite of the lactic acid based metabolism where sugaroxidation is low. As cancer requires lactic acid to grow, this acid-based metabolism as it were. For instance you can read from timeto time of apparent success reports of the usage of baking soda with cancer treatments. There is some truth to this, in that baking soda immediately neutralizes lactic acid, however it does not treat the causation, but only the symptoms. Athletes often take it to increase performance, because of this lactic acid inhibiting effect. Howeverthe ph of baking soda is so high, that it can cause stomach issues,because the stomach is needed to be very acidic. Nevertheless it isconsistent with one piece of the puzzle. The aim is to put them alltogether in a systematic, logical method that addresses every issue in harmony and historically and lines up with all the honestbiochemistry research. Nevertheless I digress. So the niacin bydecreasing free fatty acids is helpful, in that cancer thrives withpolyunsaturated fatty acids, when someone has an unnatural amount intheir diet on a regular basis it stores in their fat cells. Anytimethey are stressed, or exercise or simply burning fuel, the bodyreleases ffas. Thus when they are primarily polyunsaturated theywreak havoc on the system. Noting that cancer thrives on polyunsaturated fatty acids, which inhibit thyroid and sugaroxidation more than anything. Cancer requires nitric oxide to grow,niacin inhibits all nitric oxide synthesis.
According to Ray Peat vitamin b1 is the second most important vitamin for sugar oxidation. Foods like potatoes, oranges, milk, etc. Have sufficient amounts. However arsenic is a direct antagonist of vitamin b1. It is well known that free masons and those of the occult use such on others, to what extent it is not fully known, but it is probable that many people have been exposed to this and thus causing an unnatural deficiency of vitamin b1, and thereby promoting a cancer based metabolism. As b1 is necessary to absorb excessive lactate, ammonia,for thyroid function too and the production of carbon dioxide.
As polyunsaturated fats are to be avoided, so are foods with enriched iron.. Contrary to the status quo, one does not need excessive iron,and most iron deficiencies are probably caused by copper deficiency and/or the inability to utilize copper properly, namely through the inhibiting of the cytochrome c oxidase enzyme. Copper it needed to utilize iron. Blue light damages the enzyme required to use copper properly. The only one to repair this enzyme is through red/orange light exposure. This is acquired through sunlight, incandescent light, halogen lights, candle light and fire light. Thus the collective change to leds and fluorscents everywhere over such a prolonged period has most likely damaged this enzyme exceedingly in large quantities of people and may have a strong contributing factor in this issue. The primary variable to prompt further investigation of this variable is that again no culture in all of human history ever was exposed to this amount of blue light. The blue also is from computer screens, cell phones, lights in all public buildings, etc.Free programs can be downloaded, but the phone flux is one where asetting of 2700k or even 3400k is sufficient and programs like twilight for the phone to help block excessive blue light. This is further important because additional red/orange light is required to counter the abnormal exposure to these blue lights everywhere. Red/orange light are very important for proper thyroid function and thus sugar oxidation.
I am working on a pamphlet for handing out, leaving around and printing regularly about cancer with linking to many of Ray Peats articles, ideas and even this site for further investigation. This is just the rough data that needs to be edited and formatted.
These are the basic issues being addressed, focused primarily on polyunsaturated fatty acids and the history of their consumption to now and the necessity of countering such. This is very rough and looking on what is best to put in concise wording in a pamphlet to point people into the right direction and finishing with an array of links for further investigation for the interested reader. Even to link to this very thread to expound upon what cannot fit into a single folding pamphlet.
The primary premise is that pertaining to these vegetable oils; they have never been consumed by any culture in the history of humanity, nor is the process of extracting them naturally an inclination. They are contrary to taste as well.
Althoughbeit correlation does not equate causation, it can be noted the history of diseases, cancer and others have been observed to some extent throughout the history of humanity. However in these modern times the rate of disease has skyrocketed to an astonishing degree. The premise is that in direct correlation to the consumption of these oils the rates of these diseases increased.
The premise is that regular consumption of these oils will induce hypothyroidism, diabetes, cancer, etc. All things that are of a similitude to such and/or states that may increase the propensity towards such.
Here are some links of the fat composition of the oils that are most harmful:
https://nutritiondata.self.com/facts/fats-and-oils/507/2
Soy oil, observe 1 cup fat ratio:
218 grams total fat, 126grams of this fat is polyunsaturated fatty acids. This is called PUFA for short.
That is close to 58% of the composition of the fat. In contrast butter is roughly 3% total composition that is polyunsaturated fat, coconut oil is close to 1% composition which is polyunsaturated fat. Fats like extra virgin olive oil are on the high end of about 10% composition of polyunsaturated fat, almonds are similar and same with avocados. However it can be seen that these particular ones that are higher have a direct increase in the amount of vitamin e in the food. Vitamin E products from lipid peroxidation, i.e from those polyunsaturated fats from being very harmful. The vitamin e protected if these fats are cold pressed, hence why extra virgin version of olive oil is so important, as the other methods of creating the oil will destroy the vitamin e.
The toxic vegetable oils are made in such a way that the vitamin e is mostly destroyed and that the readings put on the sites are not accurate, they also tend to be full of oxidants, free radicals and other harmful mechanisms from how they are created.
Anytime a person consumes fats, the body will store them in the fat cells. Thus when one is stressed or exercising the body releases Free Fatty Acids, when they are especially polyunsaturated in nature it will wreak havoc on the body each time. Thus the damage from these oils is a constant occurrence and can inflame all the joints, produce heart disease, etc.
See composition of canola oil:
https://nutritiondata.self.com/facts/fats-and-oils/621/2
Close to 30% polyunsaturated, roughly 10X the amount in butter of the ratio of fats.
Margarine:
https://nutritiondata.self.com/facts/fats-and-oils/7195/2
Roughly 30% polyunsaturated as well.
Corn oil about the same:
https://nutritiondata.self.com/facts/fats-and-oils/580/2
Mayonnaise:
https://nutritiondata.self.com/facts/custom/648859/2
per 100 grams, 76 grams of fat, 46 grams polyunsaturated
Noting that Ray Peat recommends not really going over 4 grams of polyunsaturated fats per day, or even better less that 10% ratio of fat being from polyunsaturated, 5% and lower is better.
Salad dressing:
https://nutritiondata.self.com/facts/fats-and-oils/7206/2
Roughly half polyunsaturated.
Potatoe chips:
https://nutritiondata.self.com/facts/snacks/5627/2
Roughly 30% polyunsaturated.
Can't find a link, but normal sunflower oil is about 65% polyunsaturated fatty acids.
Ruminant animals are usually around 3% of these polyunsaturated fatty acids, i.e cow meat, lamb, deer, goat, etc. Lamb actually might be closer to 10% like olive oil, but off hand its around that range.
Pork when it is fed corn and soy, its fat will reflect what it is fed, thus it is not an ideal meat to consume from modern farming practices. Chicken is the same. They are best to avoid if possible and stick to the ruminant animals. Even if a cow is fed a poor diet, it will convert the fats into saturated fatty acids due to its stomach system, etc.
Although milk is better than meat for regular consumption, because of the calcium to phosphorus ratio. Meat has almost no calcium, thus a prolonged consumption can cause excessive phosphorus which is very inflammatory to the joints. It also has high, where excessive iron can act just like polyunsaturated fatty acids, slowing the metabolism. Spots on the skin are caused by polyunsaturated fatty acids reacting with iron.
Some articles from the Ray Peat website that are very thorough on the topic of oils:
https://raypeat.com/articles/articles/coconut-oil.shtml
https://raypeat.com/articles/nutrition/oils-in-context.shtml
https://raypeat.com/articles/articles/unsaturated-oils.shtml
A list of endless interviews from a Ray Peat youtube that you may also enjoy listening to:
View: https://www.youtube.com/playlist?list=PLXTas-SQNZWXhI2mkbeyDQgUw33luJyY2
Here are 3 interviews which are very helpful pertaining to the oil topic:
View: https://www.youtube.com/watch?v=7OBcXWdfx0w&list=PLXTas-SQNZWXhI2mkbeyDQgUw33luJyY2&index=75
View: https://www.youtube.com/watch?v=gda19JUrTL8&list=PLXTas-SQNZWXhI2mkbeyDQgUw33luJyY2&index=77
View: https://www.youtube.com/watch?v=kBhuoW8zQFo&list=PLXTas-SQNZWXhI2mkbeyDQgUw33luJyY2&index=78
Here is Ray Peat's article on salt:
https://raypeat.com/articles/articles/salt.shtml
The notion I propose is that salt is very beneficial to the help and that the status quo recommendations are incorrect and based upon poorly interpreted studies, false science and other mechanisms of this sort.
Wars have been fought over salt, the word salary comes from paying in salt and peoples have always treasured salt. Animals were naturally find sources of salt. Historically peoples consumed much more salt than today.
It should be noted that iodized table salt can be very problematic, causing excessive iodine and issues pertaining to that, as well as often containing aluminum caking agents.
White sea salt is good, or pickling salt. The basic recommendation of Ray Peat is a little extra salt to taste. Salt lowers histamines, cortisol, adrenaline, excessive nitric oxide, lactic acid, helps get rid of excessive phosphate crystals and many other benefits. It would be speculated that one of the primary reasons why the elderly are commonly known to have sleep problems is because they follow the erroneous health recommendations to have a low salt diet, which in turn causes excessive adrenaline/cortisol making it difficult to sleep.
Here is an interview on salt by Ray Peat:
View: https://www.youtube.com/watch?v=zwmDaU4zQ8o&list=PLXTas-SQNZWXhI2mkbeyDQgUw33luJyY2&index=61
Here is a Weston Price article on salt:
https://www.westonaprice.org/health-topics/abcs-of-nutrition/salt-and-our-health/#gsc.tab=0
https://www.westonaprice.org/health-topics/abcs-of-nutrition/the-salt-of-the-earth/#gsc.tab=0
Here are some articles pertaining to that milk calcium to phosphate ratio balance:
https://raypeat.com/articles/articles/phosphate-activation-aging.shtml
https://www.functionalps.com/blog/2012/04/17/calcium-to-phosphorus-ratio-pth-and-bone-health/
As used by Gerson and others, one important vitamin to look at in the treatment of cancer is vitamin b3, niacin. When supplemented niacinamide should be taken. Niacin is the most important vitamin for sugar oxidation. That is to get efficient energy from carbohydrates,in this state of metabolism, carbon dioxide is produced. This is the polar opposite of the lactic acid based metabolism where sugaroxidation is low. As cancer requires lactic acid to grow, this acid-based metabolism as it were. For instance you can read from timeto time of apparent success reports of the usage of baking soda with cancer treatments. There is some truth to this, in that baking soda immediately neutralizes lactic acid, however it does not treat the causation, but only the symptoms. Athletes often take it to increase performance, because of this lactic acid inhibiting effect. Howeverthe ph of baking soda is so high, that it can cause stomach issues,because the stomach is needed to be very acidic. Nevertheless it isconsistent with one piece of the puzzle. The aim is to put them alltogether in a systematic, logical method that addresses every issue in harmony and historically and lines up with all the honestbiochemistry research. Nevertheless I digress. So the niacin bydecreasing free fatty acids is helpful, in that cancer thrives withpolyunsaturated fatty acids, when someone has an unnatural amount intheir diet on a regular basis it stores in their fat cells. Anytimethey are stressed, or exercise or simply burning fuel, the bodyreleases ffas. Thus when they are primarily polyunsaturated theywreak havoc on the system. Noting that cancer thrives on polyunsaturated fatty acids, which inhibit thyroid and sugaroxidation more than anything. Cancer requires nitric oxide to grow,niacin inhibits all nitric oxide synthesis.
According to Ray Peat vitamin b1 is the second most important vitamin for sugar oxidation. Foods like potatoes, oranges, milk, etc. Have sufficient amounts. However arsenic is a direct antagonist of vitamin b1. It is well known that free masons and those of the occult use such on others, to what extent it is not fully known, but it is probable that many people have been exposed to this and thus causing an unnatural deficiency of vitamin b1, and thereby promoting a cancer based metabolism. As b1 is necessary to absorb excessive lactate, ammonia,for thyroid function too and the production of carbon dioxide.
As polyunsaturated fats are to be avoided, so are foods with enriched iron.. Contrary to the status quo, one does not need excessive iron,and most iron deficiencies are probably caused by copper deficiency and/or the inability to utilize copper properly, namely through the inhibiting of the cytochrome c oxidase enzyme. Copper it needed to utilize iron. Blue light damages the enzyme required to use copper properly. The only one to repair this enzyme is through red/orange light exposure. This is acquired through sunlight, incandescent light, halogen lights, candle light and fire light. Thus the collective change to leds and fluorscents everywhere over such a prolonged period has most likely damaged this enzyme exceedingly in large quantities of people and may have a strong contributing factor in this issue. The primary variable to prompt further investigation of this variable is that again no culture in all of human history ever was exposed to this amount of blue light. The blue also is from computer screens, cell phones, lights in all public buildings, etc.Free programs can be downloaded, but the phone flux is one where asetting of 2700k or even 3400k is sufficient and programs like twilight for the phone to help block excessive blue light. This is further important because additional red/orange light is required to counter the abnormal exposure to these blue lights everywhere. Red/orange light are very important for proper thyroid function and thus sugar oxidation.
For more information, visit:
https://raypeat.com/articles/
https://raypeat.com/articles/articles/gelatin.shtml
https://raypeat.com/articles/articles/iron-dangers.shtml
https://raypeat.com/articles/articles/phosphate-activation-aging.shtml
https://raypeat.com/articles/articles/coconut-oil.shtml
https://www.youtube.com/@RayPeatClips/search?query=cancer
https://raypeat.com/articles/
https://raypeat.com/articles/articles/iron-dangers.shtml
https://raypeat.com/articles/articles/phosphate-activation-aging.shtml
https://raypeat.com/articles/articles/coconut-oil.shtml
https://www.youtube.com/@RayPeatClips/search?query=cancer
Ray Peat KMUD: 7-15-16 The Metabolism Of Cancer Full Interview
Still image of Peat captured from: http://perceivethinkact.com/If you are interested in providing transcripts for any Ray Peat interviews, please head to the...
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