Ray Peat wasn't always a proponent of a diet high in carbohydrates

[rzero]

What are Ray's "recent, public dietary changes"?

 

[CastorTroy]

He stressed on straining well the orange juice to get rid of any trace of pulp and he was all against fiber. Now he eats oats because fiber.
He said around 150gr protein was ideal for healthy liver function. No he aims to 60gr protein a day.
He advocated for coconut oil in salads, now he replaced it with olive oil because "tastes better".

 

[Mastemah]

He recommended oat bran.
Hes talked about higher carb lower protein lower fat versions for years especially if peoples pulse and temp didnt improve.
He talked about experimenting w no starches despite recommending potatoes, potato soups.
He mentioned HIS reaction to added fibers in oj, chemically emulsified.
He’s experimented constantly.
Its a mistake to take his basic, elevator speech comments and say hes changed his diet.
Hes always said there was no diet, the diet that provided good nutrition and increased metabolism is the goal.
He’s expressing his current experiments as he always had…

 

[Limon9]

and given his recent, public dietary changes, I think it's a good thing that he's still trying to view and interpret things from a different light.

I don't have his quote on hand but I bet someone can recall him saying that carbs weren't all that necessary since ketones are a good replacement a few decades back.

Yeah he also talks about this in the email exchange, which by virtue of its medium cannot be super old. He used to have cream in coffee and eat fatty meat, but in more recent years had been displacing dietary fats with more carbohydrate, around 400 grams. He's eating even more than that now. In Nutrition for Women he says:

If the body can adapt 10 get most of its energy from fat oxidation, then blockage of sugar metabolism can lead to starvation of the cancer. A magnesium deficiency damages energy production and leads to high sugar consumption, with the associated tendency to destroy protein. During healthy adaptation to fasting, the body consumes fat preferentially. The brain is usually the biggest consumer of glucose, and it can adapt in about two weeks to oxidize mainly fat, as ketones.

and in his "Cancer: Disorder and Energy" article, which is perhaps from 2014, he says:

There are many people currently recommending fish oil (or other highly unsaturated oils) for preventing or treating cancer, and it has become almost as common to recommend a sugar free diet, "because sugar feeds cancer." This is often, incorrectly, said to be the meaning of Warburg's demonstration that cancer cells have a respiratory defect that causes them to produce lactic acid from glucose even in the presence of oxygen. Cancer cells use glucose and the amino acid glutamine primarily for synthetic purposes, and use fats as their energy source;the growth stimulating effect of the "essential fatty acids" (Sueyoshi and Nagao, 1962a; Holley, et al., 1974) shows that depriving a tumor of those fats retards its growth. The great energetic inefficiency of the cancer metabolism, which causes it to produce a large amount of heat and to cause systemic stress, failure of immunity, and weight loss, is because it synthesizes fat from glucose and amino acids, and then oxidizes the fat as if it were diabetic.

The "calcium paradox" is an analogy for many diseases. Restricting dietary sugar will not restrict glucose availability to the tumor, in the same way that restricting dietary calcium will not restrict (and will in fact increase, through PTH) its presence in the serum & soft tissue. Ray's most edifying and cohering writing in my opinion is from around 1995-2005, when he nailed down especially hard on PUFA as the fundamental dietary pathology. From this, ketosis or any proportionately high-fat diet is deductively ruled out as there is almost no way to eat a diet low in both carbohydrate and PUFA, low in carbohydate and low in iron, low in carbohydrate and low/balanced in methionine, and so on, unless you eat nothing but 2500 calories' worth of cheese and gelatin.