Ray Peat - One radio network - january 17, 2022

brainfog

Member
Joined
Jan 6, 2017
Messages
78

Dave Clark

Member
Joined
Jun 2, 2017
Messages
1,978
Peat sounds more perky, and less studdery on this podcast. Wonder if he has upgraded some of his nutrients or hormones. Usually I have to up the speed on the settings just to be able to listen to him, but this time he has a better tempo. Anybody else notice this, or is it just me?
 

David PS

Member
Joined
Jan 5, 2016
Messages
14,675
Location
Dark side of the moon

He mention something about creating a thyroid like substans with boiling milk with oyster that was intresesting. Has anyone tried that?
Thanks for the link.

I have never tried it but you might find this reference interesting. Surprisingly, the link to a 1945 pdf works.
 
Last edited:

Sefton10

Member
Joined
Oct 19, 2019
Messages
1,593
Peaters when they hear Ray explain that you can make thyroid by boiling oysters in milk.

1642761518915.png
 

-Luke-

Member
Joined
Sep 21, 2014
Messages
1,269
Location
Nomansland

Apple

Member
Joined
Apr 15, 2015
Messages
1,262

He mention something about creating a thyroid like substans with boiling milk with oyster that was intresesting. Has anyone tried that?
How long should we boil it (milk with oysters) ?
 

LeeLemonoil

Member
Joined
Sep 24, 2016
Messages
4,265
There might be more efficient ways to produce iodocasein. Crucial is that iodine attaches to tyrosine and thats why it is virtually t3
 

Apple

Member
Joined
Apr 15, 2015
Messages
1,262
There might be more efficient ways to produce iodocasein. Crucial is that iodine attaches to tyrosine and thats why it is virtually t3
Would it be possible to convert T4 to T3 same way .
Maybe boiling t4 (Thyroxine tablet) in milk ?
 
Last edited:

Drareg

Member
Joined
Feb 18, 2016
Messages
4,772
Just thinking this may explain why shellfish chowders are so popular from a cultural point of view, nowadays though many places put salmon in them with very little shellfish.
 

chompie

Member
Joined
Jun 17, 2021
Messages
98
Also see this for you homemade chemists
 

Attachments

  • preparation of Thyroxine from Casein treated with Iodine.pdf
    1.6 MB · Views: 56

Robert5493

Member
Joined
Sep 13, 2019
Messages
257
I found the following description in this text.
THE EFFECT OF THYROPROTEIN OH THE GROWTH, FATTENING AND CARCASS COMPOSITION OF SWINE by Tilden Wayne 1950

"Liebricht in 1897 combined iodine with casein by mixing the two substances together in the proportion of 20 grams of iodine to 80 grams of casein, and stirring at 100° C . This resulted in a rather crude form of material designated as periodocasein. It was learned shortly afterwards that hydriodic acid liberated as a side product prevented the reaction of iodine with protein from going to completion. To overcome this, the iodination was conducted in a solution buffered with sodium bicarbonate. By this means the liberated hydriodic acid was neutralized continuously, permitting the reaction to proceed.

It is of considerable interest that more than fifty years later this method, with but slight modifications, has been found to provide optimal conditions for the formation of iodinated proteins with high thyroxine content and marked thyroidal properties. In recent work the principal departures from earlier procedures has been, (a) limitation of the iodine to optimal level established for thyroxine formation, and (b) incubation of the iodinated proteins at 60° to 70° C* The general procedure is as follows :

Twenty grams of casein is placed in 700 ml. of distilled water containing 5 grams of sodium bicarbonate, and is dissolved by stirring.
The mixture is then placed in a water bath held at 38° to 40° C., and a total of 317 grams of finely powdered iodine is added in small portions over a period of 3 to 4 hours, the solution meanwhile being agitated vigorously with a mechanical mixer.
When the requisite amount of iodine has been added, the solution is incubated at 70° C ., with vigorous stirring, for 18 to 20 hours."


The 317 grams is clearly suspect, as it talks of limiting the iodine to optimal levels.
The original ratio was 4:1 casein to iodine, so I assume it is supposed to be 3.7 grams iodine to 20 grams of casein which is ~5.4:1

milk has ~ 0.8grams of casein/per ounce so that would be up to 150mg of iodine per ounce of milk, which still seems very high.
 

Robert5493

Member
Joined
Sep 13, 2019
Messages
257
THE EFFECT OF THYROPROTEIN OH THE GROWTH, FATTENING AND CARCASS COMPOSITION OF SWINE by Tilden Wayne 1950
 

Attachments

  • The Effect of Thyroprotein on the Growth, Fattening, and Carcass Composition of Swine by Perry...pdf
    4 MB · Views: 50

Similar threads

P
Replies
41
Views
5K
Peatness
P
Back
Top Bottom