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Ari said:The first was a lecture I sat in on years ago. The researcher said that rats on a high fat diet experienced lower metabolisms and lower signs of health UNLESS they were given extra zinc in their diet.
unexamined_whimsy said:Although zinc is a very effective aromatase inhibitor I think it should rarely, if ever, be supplemented. It is known to displace copper
jyb said:unexamined_whimsy said:Although zinc is a very effective aromatase inhibitor I think it should rarely, if ever, be supplemented. It is known to displace copper
Isn't that a problem if one is relying on weekly oysters (or liver) for copper, as they are high in zinc - or is that just a consequence of synthetic supplementation only?
All I know in terms of interaction is that calcium doesn't interfere with copper, but does with iron - so far so good for the idea of drinking milk and coffee in a meal containing meat.
Haven't heard about this trick in my Peatxploration yet, can you elaborate on the basis for doing that?Ari said:eat something sour with each protein heavy meal (lemon/lime, vinegar, etc)
Ari said:The sour food with meat thing may only be peat friendly if you apply some sideways logic. I never read about it here, but my reasoning for doing it is that it greatly improves digestion via stimulation of stomach acid production (lemon, lime, vinegar, ginger, fermented foods all stimulate stomach acid, so does coffee too though). Some of those things listed are very peat unfriendly. But I think lemons and limes are fine?
I first got the idea from Danny Roddys book 'Peat Whisperer' which showed meals containing OJ + Milk&Coffee + Meat/Cheese. Then I remembered how basically all meals in my mothers culture had limes or lemons with meat (less vitamin C than a glass of OJ).
The first thing to think of is the fact that I am basically taking in high amounts of vitamin C with my meats which is a bad thing as far as iron absorption. But the improvement in digestion is so much that I can't go back to eating my meats with something sugary like I used to. Instead I now eat my carbs only after the meat has cleared my stomach (more or less).
Basically, i've been running some 'tests' and if I eat a meat heavy meal with no carbs (!) I can feel warm for about an hour or so as long as there is something sour with the meal.
I think you can get the same effect by drinking OJ with meats but I haven't tried it; based on the book I referenced Peat does that very thing? Who knows.. still experimenting on a daily basis here.
One addition is that if you enjoy starchy foods (a peat grey area?) I wouldn't try and pair them with something sour.. it has always led to bad results for me.
chris said:Anyone know a good zinc/copper ratio? Would there be any issues with taking zinc and copper supplements long term at a good ratio?