mostlylurking
Member
Once a week for liver and for shellfish is what Ray Peat recommends. More frequently is not encouraged because of the negatives. Seaweed can be very high in iodine (not a good thing).Your diet is pretty good. I think the fact that you're eating liver and oysters so infrequently might mean that its best to just leave them out. I honestly think that seafood isn't safe anymore. I wouldn't go near oysters, they are basically ocean filters and are loaded with parasites and viruses, and mercury, and plastics. A lot of coastal engineers actually grow oysters on coastlines to filter out oil spills and toxic waste, so you can imagine the bioaccumulation effect from that. I'm not sure about seaweed though, as I do have seaweed as often as I can.
The indigestibility of the mushrooms is supposed to be the point, along with the mild antibiotic attribute of them, at least that's why I'm eating them. I'm sure there's other benefits in the mushrooms but I'm eating them to help clean the icky off of my intestine wall so that the less lethal bacteria can set up housekeeping there.You're spot on with the mushrooms. That's a hidden gem of a food. It's got all the benefits of plant nutrition (or most), with the digestibility and lack of inhibitors and animal products. In fact, mycoprotein digests better than any other protein, and increases lean muscle mass more than any other source (even milk).
I'm passing on the grain and also on anything fermented. Thanks but no thanks. I'm strongly gluten sensitive and I know it is dangerous for me to try that. Fermentation increases lactic acid. Lactic acid causes inflammation. I've got more than my share of inflammation already. The consumption of fermented beans and starches simply is not going to happen to this body on my watch. I'm sure you mean well, but I have followed Ray Peat's suggestions for over 6 years and have benefited enormously from doing so. Dr. Peat discourages consuming anything fermented. He also discourages eating all grains, nuts, and seeds, including beans. He also discourages eating starches. I trust Dr. Peat's guidance; I believe he saved my life.Might I suggest that you start venturing into fermented grains? Just toss oat groats or millet in a glass mason jar with a capful of Apple cider vinegar and let it sit for a few days (3 at the most for me). Then cook it as you normally would, add in your fruits (and milk probably, or sour cream), and its a damn good breakfast. After you 've got the hang of that, you can try to ferment your vegetables.
If you're really adventurous, you can try to ferment beans and starches, although I've been fermenting for two years and still have been a bit cautious with it.
I just read that you had a round of antibiotics for an infection. This is where the fermented foods will help you the most. I think you may be suffering from an imbalanced micro biome.
Thank you for your suggestions. I am declining.