Peat Eating As Macrobiotic-ish, Rice-centered Diet?

narouz

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After all, we have statements like the following.
This one from Danny Roddy over on his excellent site:

There's nothing wrong with white rice.
Those with digestive issues may want to stick to more digestible carbohydrates like fruit.
Jul 31, 2012 | Registered Commenter Danny Roddy
http://www.dannyroddy.com/main/2012...-the-metabolic-rate-with-the-vi.html#comments

And then a couple of comments from Cliff McCrary here on this site:

Peat never specifies how many potatoes you can eat or how many times a week you can eat rice. I assume he thinks they are fine in pretty much any quantity if tolerated, you just want to get the majority of your carbohydrates from fructose, sucrose or lactose. He says roots and tubers are second best to fruits.
He also says oats are fine if well cooked.
http://raypeatforum.com/forum/viewtopic.php?f=2&t=168


I agree starch is not safe under certain conditions.
Here's an email I sent to ray awhile ago
"How many grams of cooked starchy food(old potatoes,plantains) do you think is safe in the diet?"
His answer"There isn't enough information to judge, but a fair part of the carbohydrate should be in the form of sucrose, fructose, and/or lactose. If it's well cooked, and eaten with butter, it's probably safe for many people."
http://raypeatforum.com/forum/viewtopic.php?f=2&t=168&start=30

So, what's keeping us from conceiving of a "Peatish Way of Eating" as very similar to an old-school, macrobiotic, Rice Centered Diet?

Breakfast: eggs, large bowl of rice with 1/4 stick of pastured butter, OJ, milk, coffee with cream
Lunch: lambchops, large bowl of rice with 1/4 stick pastured butter, coke, strawberries with cream, OJ, milk
Dinner: lobster, large bowl of rice with 1/4 stick pastured butter, OJ, coffee with cream, milk
 
J

j.

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When I eat rice, I feel I can taste its lack of nutrients. I don't like it.
 

charlie

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I think the problem from starches is the intense injection of glucose to the system, maybe akin to a nitrous oxide injection into a race car. Eventually somethings going to break because of high stress. Maybe that wasn't the best analogy but it will do.

And I guess the starches could feed the bad bugs in the stomach.
 

narouz

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One possible problem:
Peat has said that starches are associated with obesity.
Did he say they cause obesity?
I will try to track that down.
Seems like he said that eating starches makes one want to eat more--
beyond what one should
(if weight is a concern, and I would think it should be at some point).

I don't know if Peat has said why they cause obesity--the mechanism.
I'll look into that also.
The scenario Charlie described above...that sounds a little familiar.
Maybe Peat has laid out something like that.

Another angle:
Peat has said if one does eat rice,
one should eat it with butter.
Indeed, how many people eat rice plain?
Now, if one eats a lot of rice,
and then one also at the same time eats a lot of butter...
Peat has said even good saturated fats can be a weight concern.

Peat says that if you eat rice,
it should be white,
and you should boil it for like 40 minutes
to reduce the starch content.
And ideally, he says, you should boil it in lye.
Yikes.
I wonder how many Peatatarians boil their rice in lye for 40 minutes...?
 

cliff

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Rice doesn't have a lot of nutrients and if it is your bulk carb source your diet will be lacking. If you tolerate it you would probably be fine eating it with each meal but I would focus on getting most of your carbs from fruit for the fructose.
 

narouz

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cliff said:
Rice doesn't have a lot of nutrients and if it is your bulk carb source your diet will be lacking. If you tolerate it you would probably be fine eating it with each meal but I would focus on getting most of your carbs from fruit for the fructose.

This too is really interesting information!
Cliff, do you have a view on the last of the Peat Big Starch Three,
Masa Harina?

Doesn't Peat rate it above white rice?
 

cliff

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narouz said:
cliff said:
Rice doesn't have a lot of nutrients and if it is your bulk carb source your diet will be lacking. If you tolerate it you would probably be fine eating it with each meal but I would focus on getting most of your carbs from fruit for the fructose.

This too is really interesting information!
Cliff, do you have a view on the last of the Peat Big Starch Three,
Masa Harina?

Doesn't Peat rate it above white rice?


Yea you probably wanna get organic though because most corn is gmo. Corn is pretty low in nutrients too though.
 

narouz

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j. said:
When I eat rice, I feel I can taste its lack of nutrients. I don't like it.

I love rice.
With lots of butter!
And salt!!
If I had to choose between
white rice and potatoes
as a starch I could eat...
tough call,
but I think I would go with rice.

Alas...I don't think Peat really would recommend either
as anything like a staple or backbone of a healthy diet.
I could be wrong.
Truly a cloudy area in the Land 'O Peat.
 

cliff

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narouz said:
j. said:
When I eat rice, I feel I can taste its lack of nutrients. I don't like it.

I love rice.
With lots of butter!
And salt!!
If I had to choose between
white rice and potatoes
as a starch I could eat...
tough call,
but I think I would go with rice.

Alas...I don't think Peat really would recommend either
as anything like a staple or backbone of a healthy diet.
I could be wrong.
Truly a cloudy area in the Land 'O Peat.

"Well cooked potatoes, with butter or cream,are a very good way to get carbohydrate, if you aren't allergic to them, because they contain a good balance of amino acids, too, as well as minerals and B vitamins." RP
 

narouz

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cliff said:
narouz said:
j. said:
When I eat rice, I feel I can taste its lack of nutrients. I don't like it.

I love rice.
With lots of butter!
And salt!!
If I had to choose between
white rice and potatoes
as a starch I could eat...
tough call,
but I think I would go with rice.

Alas...I don't think Peat really would recommend either
as anything like a staple or backbone of a healthy diet.
I could be wrong.
Truly a cloudy area in the Land 'O Peat.

"Well cooked potatoes, with butter or cream,are a very good way to get carbohydrate, if you aren't allergic to them, because they contain a good balance of amino acids, too, as well as minerals and B vitamins." RP

Wow. :shock:
 

narouz

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Okay, Cliff.
Where are we with Peat on Rice?

If rice were boiled in lye for 40 minutes..?
Add butter and salt.
Good carb source
if in context of an otherwise nutrient-laden diet?

Ever heard/read Peat make some kind of guiding statement like that about rice?

...
 

pete

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Rice & Lye

Are you sure is "lye" (corrosive), and not "pickling or hydrated lime" (calcium hydroxide)?

Lime is used in the nixtamalization of "field corn" (not sweet corn or popcorn).

Quicklime is calcium oxide.
 

narouz

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Re: Rice & Lye

pete said:
Are you sure is "lye" (corrosive), and not "pickling or hydrated lime" (calcium hydroxide)?

Lime is used in the nixtamalization of "field corn" (not sweet corn or popcorn).

Quicklime is calcium oxide.

I wondered the same thing, pete.
But unless the citation in inaccurate,
it was "lye."

I will have to look for it--the quote from Peat, I mean.
And it was sort of a lonely one.
I don't think I've seen that reference, that quote,
in more than just one place, so...
...your suspicion is warranted.
 

charlie

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I think a call via the Peat phone is needed here.
 

narouz

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Re: Rice & Lye

pete said:
Are you sure is "lye" (corrosive), and not "pickling or hydrated lime" (calcium hydroxide)?

Lime is used in the nixtamalization of "field corn" (not sweet corn or popcorn).

Quicklime is calcium oxide.

I did see this on the web:


Is lye water safe to ingest?
I have found many recipes for chukamen that require lye water. Is lye safe to ingest?

2 years ago
Report Abuse

califgirlinva califgir...
Best Answer - Chosen by Voters
Lye water in Asian cooking is used as both a preservative and it breaks down hard fibers, as the lye opens up the fibers to allow them to cook, and you do not cook things in lye, but soak them or treat them to soften them before cooking and you rinse off the the lye.

In Chinese cooking like dumplings and steamed pastry's, it is used with the leavening agents to add extra lift, they also call it alkali water, it along with ammonium carbonate are used to add crispness or again soften the dough and then add a protected coating with steamed dumpling to keep them from getting soggy.

Check out the lye or alkali water from a Chinese grocery store, with the baking ingredients, it is in a small glass bottle...

http://answers.yahoo.com/question/index?qid=20110119095705AAY3T15

I bolded some stuff I found interesting--the part about not cooking with it, but soaking in it.
And what could be more enticing
than rice soaked in lye?!
Yummmmmm.... :roll:
 
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