nullredvector
Member
Oh that's cool. Thanks :)Not all shellfish, just bivalves. They don't have a CNS.
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Oh that's cool. Thanks :)Not all shellfish, just bivalves. They don't have a CNS.
At least 100 g protein, and at least 2500 cals - maybe more, esp if you are training hard or extra tall or got a bit of catch up repair to do from previous restrictive dieting?Well according to my fitness pal, I only track once in a while out of curiousity, I get the recommended amounts and exceed most (it doesn't increase amounts to meet activity). Very low PUFA, way exceed all vitamins shown--C, E, A. The only thing I don't get is the recommended sodium, but I don't track hot sauce so I think I've probably got it covered there :) Potatoes are a powerhouse I've realized, including calorie wise haha.
I get something that resembles "serotonin syndrome" when I eat a single banana; sweating, hair loss, agitation, bloating, etc. I have allergic reactions to most vegetables and fruits. Without meats and cheeses, I would be extremely limited in my food choices.
I like leaves as well, feel way better when I include them in my diet.. Peat does acknowledge the nutrient density of them (despite that article) and consumes leafy green broths regularly, I think when cooked Peat's concerns for them are minimised, similar to mushrooms and starchy foods.. Add chocolate, coffee, rice, mushrooms, carrot salads, sugar and orange juice into that list.. And I personally think Peat over plays the negatives and ignores the positives of legumes and lentils (excluding soy). They are extremely low in fat, fantastic source of protein, have a great amino acid profile (low in tryptophan, methionine), zero heme iron. Peat doesn't like them because of the phytates and fibre but I think this is overstated, and becomes quite irrelevant when prepared properly.The coconut is a Peat staple, an image of which can even be found on his website.
Although he has good things to say about fruit and tubers, Ray Peat attacks the leaf!: Vegetables, etc.—Who Defines Food?
He makes some good points, but I haven't found leaves I eat to especially toxic myself. I am choosing the leaf over dairy at the moment because it has less hormones and no opiate effects (except for those found in spinach, of course).
So, many vegan foods are Peat‐friendly: fruit, coconut, and tubers (sounds like an Islander's diet without fish).
There are so many leaf types that all three of us can be right. There are certainly some toxic bitter leaves out there but toxins vary considerably across species. I think we'd all have a hard time eating one pound of bay leaves—or fennel—per day but lettuce, spinach, and kale seem pretty mild.I like leaves as well, feel way better when I include them in my diet.. Peat does acknowledge the nutrient density of them (despite that article) and consumes leafy green broths regularly, I think when cooked Peat's concerns for them are minimised, similar to mushrooms and starchy foods.. Add chocolate, coffee, rice, mushrooms, carrot salads, sugar and orange juice into that list.. And I personally think Peat over plays the negatives and ignores the positives of legumes and lentils (excluding soy). They are extremely low in fat, fantastic source of protein, have a great amino acid profile (low in tryptophan, methionine), zero heme iron. Peat doesn't like them because of the phytates and fibre but I think this is overstated, and becomes quite irrelevant when prepared properly.
The coconut is a Peat staple, an image of which can even be found on his website.
Although he has good things to say about fruit and tubers, Ray Peat attacks the leaf!: Vegetables, etc.—Who Defines Food?
He makes some good points, but I haven't found leaves I eat to especially toxic myself. I am choosing the leaf over dairy at the moment because it has less hormones and no opiate effects (except for those found in spinach, of course).
So, many vegan foods are Peat‐friendly: fruit, coconut, and tubers (sounds like an Islander's diet without fish).
I would consider the protein fraction more problematic.why not fat free milk ? the fat is the problem, that's where the hormones and problems are
I would consider the protein fraction more problematic.
Yeah I agree and completely avoid wheat and gluten in general. What is your view and take on well prepared and cooked legumes and lentils (not including soy)?There are so many leaf types that all three of us can be right. There are certainly some toxic bitter leaves out there but toxins vary considerably across species. I think we'd all have a hard time eating one pound of bay leaves—or fennel—per day but lettuce, spinach, and kale seem pretty mild.
But he also says a few things about wheat, as he should. Wheat is a terrible plant; not because of it's 'toxins,' but because of its protein. Using chromatography wheat might seem nontoxic because it doesn't have many small‐molecule toxins, but it does have less‐digestible peptide segments found within the seed storage proteins; these can cause a great deal of trouble.
Besides histamine and exorphins, gluten has another way to sabotage someone's mind: autoantibodies. Technically of course gluten doesn't 'have these,' but the body produces them in response—harming itself indirectly through their production. Antibodies to gluten fragments can then go on to bind similar proteins in the body. Sometimes, these autoantibodies can bind to acetylcholine receptors—leading to dullness and eye‐drooping. This is the most long‐lasting effect from eating gluten, yet also the less‐certain. This greatly depends as much on digestive enzymes as it does on a person's T cells, as gluten peptides need to enter the body in long segments for even the chance of this occurring.
And this can also get worse the moment a person stops eating gluten; the antibodies no longer have the circulating gluten peptides to bind to, leaving their propensity to bind bodily proteins go unchecked.
A few years ago I came across lots of free lentils from my sister who was moving to Portland. I ate them and they seem less psychoactive than oats, grains, and cheese: No real opiate effect, histamine rush, or anything much; I would put these next to potatoes in general suitability, and high on the cooked foods list.Yeah I agree and completely avoid wheat and gluten in general. What is your view and take on well prepared and cooked legumes and lentils (not including soy)?
The casein protein can release peptides upon digestion that are potentially immunogenic. Also, it can release a peptide called β-casomorphin, which works on the μ‐opiate receptor. This is actually a very strong opiate:what does this mean in the context of milk ?
Very interesting. My concern with soy is more the high fat content, much of which is unsaturated.. I have also seen a lot of evidence showing that soy is quite a strong estrogen antagonist however the fat content is enough to steer me clear. Pretty much all of the other legumes and lentils are very low in fat.A few years ago I came across lots of free lentils from my sister who was moving to Portland. I ate them and they seem less psychoactive than oats, grains, and cheese: No real opiate effect, histamine rush, or anything much; I would put these next to potatoes in general suitability, and high on the cooked foods list.
You mention soy. I just found out that soy has an exorphin for the μ‐opiate receptor; the other plant exorphins—such as those found in wheat (GEB5) and spinach (rubiscolin)—work on the δ‐opiate receptor. After reading that genistein and daidzein—although weakly estrogenic—are perhaps best seen as estrogen antagonists, I had been thinking that most anti‐soy talk was merely irrational backlash from the dairy industry. While this must be partially true, soy is unusual in that it has an exorphin. (Soy is also unusually high in polyamines.)
Paroli, Eugenio. "Opioid peptides from food (the exorphins)." Sociological and Medical Aspects of Nutrition. Vol. 55. Karger Publishers (1988)
Ohinata, Kousaku. "Soymorphins, novel μ opioid peptides derived from soy β-conglycinin β-subunit, have anxiolytic activities." Bioscience, biotechnology, and biochemistry (2007)
There are so many leaf types that all three of us can be right. There are certainly some toxic bitter leaves out there but toxins vary considerably across species. I think we'd all have a hard time eating one pound of bay leaves—or fennel—per day but lettuce, spinach, and kale seem pretty mild.
But he also says a few things about wheat, as he should. Wheat is a terrible plant; not because of it's 'toxins,' but because of its protein. Using chromatography wheat might seem nontoxic because it doesn't have many small‐molecule toxins, but it does have less‐digestible peptide segments found within the seed storage proteins; these can cause a great deal of trouble.
Besides histamine and exorphins, gluten has another way to sabotage someone's mind: autoantibodies. Technically of course gluten doesn't 'have these,' but the body produces them in response—harming itself indirectly through their production. Antibodies to gluten fragments can then go on to bind similar proteins in the body. Sometimes, these autoantibodies can bind to acetylcholine receptors—leading to dullness and eye‐drooping. This is the most long‐lasting effect from eating gluten, yet also the less‐certain. This greatly depends as much on digestive enzymes as it does on a person's T cells, as gluten peptides need to enter the body in long segments for even the chance of this occurring.
And this can also get worse the moment a person stops eating gluten; the antibodies no longer have the circulating gluten peptides to bind to, leaving their propensity to bind bodily proteins go unchecked.