Re: Paul Jaminet on Ray Peat - "Sugar vs. Starch"
I think we keep things like oysters/fish/shellfish to once a week because potentially they are contaminated with toxins. Oysters are known as the sea's pollution filters after all.........
My take is that one serving of potatoes (soaked, well cooked and eaten with fat), masa (cooked in butter/coconut) or rice+lye (again with butter) and probably some fructose will not do us anything adverse. I mean one serving of one of these per day. Like Charlie is hinting, pick the ones that at worst are neutral to you and at best seem to improve your metabolism. And Peat completely agrees with this, or he would not say they are 'safe' for regular consumption. Of course we still source the other 80% of carbs from sugar. Remember our beloved white sucrose is 50% gluocose so it must be beneficial to us.
j. said:narouz said:Shrimp, oysters, shellfish:
yes, Peat recommends these,
but for there nutrients--not their protein or carbs, really.
In other words, again,
Peat does not recommend eating these in amounts other than peripheral.
the question then is: would increasing the consumption some of these foods beyond peripheral amounts turn an optimal peat diet into a suboptimal one? if the answer is no, then increasing shrimp and shellfish in the diet would be one way to increase the solids.
I think we keep things like oysters/fish/shellfish to once a week because potentially they are contaminated with toxins. Oysters are known as the sea's pollution filters after all.........
My take is that one serving of potatoes (soaked, well cooked and eaten with fat), masa (cooked in butter/coconut) or rice+lye (again with butter) and probably some fructose will not do us anything adverse. I mean one serving of one of these per day. Like Charlie is hinting, pick the ones that at worst are neutral to you and at best seem to improve your metabolism. And Peat completely agrees with this, or he would not say they are 'safe' for regular consumption. Of course we still source the other 80% of carbs from sugar. Remember our beloved white sucrose is 50% gluocose so it must be beneficial to us.