Ray Peat Diet, Food Choices, And General Guidelines

Birdie

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Regarding food ratios, posted on the Fans page Sept 26 by Konstantin:

i also asked him about the Pufa-threshold and thats what he told me: "I used to eat about 50% of calories as saturated fat, but to reduce PUFA, in recent years I have greatly increased my sugar intake, and reduced fat. If the metabolic rate stays high relative to calorie intake, the pufa will be burned quickly, without having an opportunity to shape the physiology very much. Other things become relatively more important as the pufa intake approaches zero---methyl donors, phosphate excess, iron/copper ratio, etc."
 
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charlie

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Yes I saw that post Birdie, thank you for bringing it over. I forgot who the guy was he was quoting, I wanted to search more into him but I just didnt have the time then.
 

Birdie

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Charlie,
I thought you might have posted it already. If I put up something you already have, just delete mine... I don't know how you find time to do this forum. :)

That was a quote from RP in answer to a question from Konstantin Weltersbach.
 
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charlie

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Birdie, I dont sleep. lol JK

I thought for sure he was quoting someone else.
 
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charlie

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Birdie, he was quoting this guy, https://www.facebook.com/lucbuchanan

Konstantin said:
anyways. Lucas Buchanan i also asked him about the Pufa-threshold and thats what he told me: "I used to eat about 50% of calories as saturated fat, but to reduce PUFA, in recent years I have greatly increased my sugar intake, and reduced fat. If the metabolic rate stays high relative to calorie intake, the pufa will be burned quickly, without having an opportunity to shape the physiology very much. Other things become relatively more important as the pufa intake approaches zero---methyl donors, phosphate excess, iron/copper ratio, etc."
 

Birdie

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Charlie said:
Birdie, he was quoting this guy, https://www.facebook.com/lucbuchanan

Konstantin said:
anyways. Lucas Buchanan i also asked him about the Pufa-threshold and thats what he told me: "I used to eat about 50% of calories as saturated fat, but to reduce PUFA, in recent years I have greatly increased my sugar intake, and reduced fat. If the metabolic rate stays high relative to calorie intake, the pufa will be burned quickly, without having an opportunity to shape the physiology very much. Other things become relatively more important as the pufa intake approaches zero---methyl donors, phosphate excess, iron/copper ratio, etc."

Are you sure. To me, it looks like Konstantin is quoting Peat to Lucas.. ? He says, ""Lucas, "I also asked him... "'. The grammar is difficult to follow...
 
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charlie

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I think so, maybe we should clarify with Konstantin.
 

nwo2012

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pete said:
Newer generations have been sensitized to foods through vaccines, there's a plethora of contaminants (eggs, PUFAs) in vaccines that don't show in the ingredients list.

Cherries are very high in salicylates, but so are oranges.

Completely agree. Many of them are listed with the vaccine patents. I have my damned latext allergy thanks to it being in the Hep B vaccine I was given as an adult.
 

jyb

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HDD

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In Walmart and Pulix it is not with the bulk of cheeses. Deli area.
 

Rachel

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jyb

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Nick810 said:
Do you find Italian Reggiano's in your grocery store? I can't find any.

Here in the UK it's in virtually every grocery store.
 

jyb

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Nick810 said:
I see a bunch of PR but it all has enzymes and/or cultures in.

Cultures is ok if its animal rennet. Original PR (milk, salt, rennet) should always be animal source.

On other cheeses, it's trickier to determine where the rennet comes from.
 

jaa

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Rachel said:
jaa said:
How do you tell if a cheese is made from animal rennet only?

Any recommended cheeses?

Thoughts on these 2 cheeses?

1) http://kerrygoldusa.com/products/cheese ... er-cheese/
2) http://kerrygoldusa.com/products/cheese ... le-cheese/
Read the ingredients. :mrgreen:

From the Kerrygold site:
All Kerrygold products are made using microbial rennet, making them suitable for vegetarians.
:cry:

Ah too bad. I live in a small town in Canada and it's next to impossible to find any cheeses without bacteria cultures. The only one I've been able to find is this whey cheese imported from Norway - http://www.norseland.ca/en/cheeses/ski-queen. Thoughts?

Also, what do you guys look for in chocolate? Should I avoid bars with Soya Lecithin?

Cheers!
 

nwo2012

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jaa said:
Rachel said:
jaa said:
How do you tell if a cheese is made from animal rennet only?

Any recommended cheeses?

Thoughts on these 2 cheeses?

1) http://kerrygoldusa.com/products/cheese ... er-cheese/
2) http://kerrygoldusa.com/products/cheese ... le-cheese/
Read the ingredients. :mrgreen:

From the Kerrygold site:
All Kerrygold products are made using microbial rennet, making them suitable for vegetarians.
:cry:

Ah too bad. I live in a small town in Canada and it's next to impossible to find any cheeses without bacteria cultures. The only one I've been able to find is this whey cheese imported from Norway - http://www.norseland.ca/en/cheeses/ski-queen. Thoughts?

Also, what do you guys look for in chocolate? Should I avoid bars with Soya Lecithin?

Cheers!

Avoid all forms of soy like the plague!
 

jaa

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Also, what about cheese with bacterial cultures and animal rennet (no other enzymes)?
 

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