EndlessResearch
Member
- Joined
- Nov 25, 2013
- Messages
- 60
Couple of questions from my continued experimentation. I originally arrived at the forum seeking help from chronic low-back and hip pain at only 27 years old. I have since invested in myself with corrective exercise and neuromuscular therapy that seem to be getting me some pain free days so I am excited. As a restaurant server I am open to so many temptations to food, and with the ravenous metabolism I have, I don't always make my own meals. That is ok though, and I am alright with that. That being said, since eating more Peat-ish, I have not gotten sick once...even with my SO getting sick multiple times and sleeping next to me/sharing our house together. Experimentation seems to be the name of the game when seeing what agrees with my system and here are my questions thus far...
1. I go out of the way to get raw milk from a local lady in a nearby farming community. All grass-fed and stress free cattle. She only has 2 milking cows. Am I doing myself any nutritional favors by drinking milk this way, or is it just a nice way of supporting my local farmer.
2. When I drink too much milk, I experience digestive problems. Gassy/loose stools/rumbling gut/etc... I have been doing dairy again for the past 6 months, so I was trying to figure out why I am still having issues with larger amounts.
3. Since upping my dairy consumption, I have noticed my fingernail health degrade. The nails are now striated and not completely smooth like they once were. Also, the skin around the bed of a few nails looks inflamed and dry, as well as no longer smoothly transitions onto the base of the nail.
4. I recently bought a 2.7 lb grass-fed lamb liver and want to incorporate it into my food the next how ever long it takes to eat it. Any suggestions on how to start using? I weigh 170 lbs so I am trying to figure out how much to for each week, how to prepare (is raw the way to go?), and how to store excess.
5. I have been going to Trader Joe's a lot since they opened in my town, and the cheese selection is phenomenal and CHEAP! I am trying to prioritize which ones to eat though because I know Ray advocates animal rennet. That leaves me with Parmesan, gruyere, and that is about it. Everything else is Veg Rennet or just says "enzymes". Is animal rennet essential, or can I get away with others. I am worried about the cheese not coming from grass-fed milk though. Is that a tangible concern? There is a cheap organic grass-fed cheddar there, but it says enzymes on the back. There are also raw milk cheeses too. Such a confusing topic!
6. Is there a certain way I should be drinking my coffee? With a lot of milk? Do you guys warm the milk before putting it in the coffee? I thought I remember seeing that black coffee can cause adrenaline response, so the protein and fat from the milk is good at slowly releasing caffeine.
7. Gelatin....So I have a butt ton of the Great Lakes green can, but realized it was turning the diarrhea faucet on. I had the squirts for months on this stuff. I would put it in my coffee/oj/soups and my bowel movements were terrible. I tried to go without it for a few days, and regular BMs returned. How do I incorporate this stuff? Why is my body not happy with it?
8. With my new lifting schedule to help my muscle imbalances, I want to be fueling my body well for recovery and to help support it without it stressing out too much. How should I nourish it before and after a 1 hour workout involving weight lifting?
Thanks everyone who decides to read this far! You are all special people and continue my fascination with all things Ray Peat!
1. I go out of the way to get raw milk from a local lady in a nearby farming community. All grass-fed and stress free cattle. She only has 2 milking cows. Am I doing myself any nutritional favors by drinking milk this way, or is it just a nice way of supporting my local farmer.
2. When I drink too much milk, I experience digestive problems. Gassy/loose stools/rumbling gut/etc... I have been doing dairy again for the past 6 months, so I was trying to figure out why I am still having issues with larger amounts.
3. Since upping my dairy consumption, I have noticed my fingernail health degrade. The nails are now striated and not completely smooth like they once were. Also, the skin around the bed of a few nails looks inflamed and dry, as well as no longer smoothly transitions onto the base of the nail.
4. I recently bought a 2.7 lb grass-fed lamb liver and want to incorporate it into my food the next how ever long it takes to eat it. Any suggestions on how to start using? I weigh 170 lbs so I am trying to figure out how much to for each week, how to prepare (is raw the way to go?), and how to store excess.
5. I have been going to Trader Joe's a lot since they opened in my town, and the cheese selection is phenomenal and CHEAP! I am trying to prioritize which ones to eat though because I know Ray advocates animal rennet. That leaves me with Parmesan, gruyere, and that is about it. Everything else is Veg Rennet or just says "enzymes". Is animal rennet essential, or can I get away with others. I am worried about the cheese not coming from grass-fed milk though. Is that a tangible concern? There is a cheap organic grass-fed cheddar there, but it says enzymes on the back. There are also raw milk cheeses too. Such a confusing topic!
6. Is there a certain way I should be drinking my coffee? With a lot of milk? Do you guys warm the milk before putting it in the coffee? I thought I remember seeing that black coffee can cause adrenaline response, so the protein and fat from the milk is good at slowly releasing caffeine.
7. Gelatin....So I have a butt ton of the Great Lakes green can, but realized it was turning the diarrhea faucet on. I had the squirts for months on this stuff. I would put it in my coffee/oj/soups and my bowel movements were terrible. I tried to go without it for a few days, and regular BMs returned. How do I incorporate this stuff? Why is my body not happy with it?
8. With my new lifting schedule to help my muscle imbalances, I want to be fueling my body well for recovery and to help support it without it stressing out too much. How should I nourish it before and after a 1 hour workout involving weight lifting?
Thanks everyone who decides to read this far! You are all special people and continue my fascination with all things Ray Peat!