PROJECT 19 (NON FULL): The Ten Most Toxic Things In Our Food, KMUD, 2009

Discussion in 'Interview Transcript Projects' started by burtlancast, Oct 15, 2016.

  1. burtlancast

    burtlancast Member

    Joined:
    Jan 1, 2013
    Messages:
    2,297
    (NEW: After posting your transcription, in an effort to save time for everybody, please drop a PM to the member due to verify your part ( when possible).)
    To save yourself some serious time during transcribing, please first visit this short updated FAQ : START HERE: FAQ :transcribing advice (last update: 9 nov) | Ray Peat Forum (this FAQ was last updated on: 9 nov)

    Post here to claim a part for you to transcribe, and it will be yours. Check further down this thread to see which parts remain to be trancribed.

    You can transcribe multiple parts; but in order to facilitate the attribution process for verifying , please avoid transcribing adjacents parts ( ex: do parts 1 and 3 instead of parts 1 and 2)


    Please don't forget to EDIT YOUR INITIAL POST and include BOTH TRANSCRIBED and VERIFIED parts. This will keep localized inside the thread each volunteer's work.

    Each of your post should include thus at least these 3 lines:
    Once the parts have been verified, no more work is needed from anyone. The final piecing together of all parts into a full transcript will be done by Loess.

    Only post here to claim a part and to upload your finished files.
    Comments can be posted at: Comments for TRANSCRIPT PROJECTS | Ray Peat Forum

    Lenght: 60 min
    Name: The Ten Most Toxic Things In Our Food, KMUD, 2009
    Download link: : https://raypeatforum.com/community/...e-ten-most-toxic-things-in-our-food-mp3.3383/

    Part 1: for Burtlancast:MEGA
    Part 2: MEGA
    Part 3: MEGA
    Part 4: MEGA
    Part 5: MEGA
    Part 6: MEGA
    Part 7: MEGA

    Attached to this post are all individual parts, if one cannot use Mega.
     

    Attached Files:

    • 1.mp3
      File size:
      4.7 MB
      Views:
      24
    • 2.mp3
      File size:
      4.1 MB
      Views:
      133
    • 3.mp3
      File size:
      4 MB
      Views:
      6
    • 4.mp3
      File size:
      4.6 MB
      Views:
      9
    • 5.mp3
      File size:
      4.1 MB
      Views:
      4
    • 6.mp3
      File size:
      3.5 MB
      Views:
      5
    • 7.mp3
      File size:
      5.7 MB
      Views:
      7
  2. OP
    burtlancast

    burtlancast Member

    Joined:
    Jan 1, 2013
    Messages:
    2,297
    Part 1 for Burtlancast:


    HD: Welcome, Dr Peat. As usual, for those people who have never listened to you, could you mention your academic background?


    RP: I used to teach linguistics and literature, and such. But I got interested in nutrition, and other parts of biology, endocrinology and such. So, I went back to graduate school in 1968, got a Ph.D, taking most of my course work in biochemistry and reproductive physiology. So, it’s mostly endocrine chemistry that I’ve been studying ever since.


    HD2: So, for the last 45 years, Dr Peat has been doing nutritional counseling and reproductive physiology, specializing in hormones.


    RP: I was doing it somewhat in the early sixties, just from what I could learn incidentally, without actually taking course work in it.


    HD: So, we have a very experienced nutritionist, physiologist and endocrinologist joining us. Diet is very important; the adage “You are what you eat” is very appropriate. In England, all the food has extensive descriptive notices of its ingredients; everything has to be disclosed, and it’s very good. The 10 bad things we’re going to talk about are very easy to spot on the food notices in England. Whereas in America, non-disclosure of certain ingredients on food notices is allowed. There are ever increasing processing agents, to the point that food can be basically broken down into a “soup”, re-homogenized, put into molds, pressed and formed into certain types of “food”. And this becomes almost an an “art”, for the sake of selling a product, and turning a pretty non edible food into, apparently, one edible and good for you. The transglutaminases are a group of compounds basically equivalent to “meat glue”, and will bind meat together. What are the negative impacts of the foods they are found in?


    RP: Celiac disease has been pretty much explained as an overlap between part of the gluten protein molecule and a natural enzyme that we have in all of our cells and systems, the transglutaminase, which sticks proteins together. And this is induced by lots of things to increase its quantity or decrease it. For example, the ACE inhibitors, for treating blood pressure, have been discovered to block it. To the extent that people’s skin can fall off the epidermis ([it] separates and forms blisters and comes loose because of inhibition of the transglutaminase). But other things can intensify the action. Estrogen, for example, will cause premature hardening of the epidermis; the cells are flattened and keratinized under the influence of estrogen, which is antagonized by vitamin A. The uterus and the skin and the breasts are places that especially involve these interactions of the hardening enzyme. And breast and uterine cancer contain overproduction of transglutaminase of [a] certain kind. And the antibody reactions that are involved in celiac disease can inactivate the natural enzyme, when it occurs. And, for example, scleroderma (the hardening and calcification of the skin and other membranes) can apparently overlap considerably with celiac disease, involving over activation of the transglutaminase enzyme.
     
Loading...