The Travis Corner

[Travis]

What are your thoughts on vaping Travis? Sorry if this is already a question you have answered.

This seems like a fine delivery system, and wouldn't have the aromatic hydrocarbons that burning any leaf would result in. The die‐hard anti‐smokers give the impression that there is something particularly unique about tobacco; there is not, and burning anything leaf would result in similar pyrolysis products. Even toasting bread results in benzeanthrocene formation, perhaps resulting from the global decarboxylation and condensation of lignins and polysaccharides—vide infra:

Rey-Salgueiro, Ledicia. "Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted bread." Food Chemistry (2008)​

Now of course these hydrocarbons are particularly healthy, but people don't smoke for aromatic hydrocarbons; they generally smoke for nicotine. I only post this because die‐hard anti‐smokers can sometimes drive a person crazy, being smug about not smoking while overweight and pounding‐down toasted junk food all day while completely oblivious to the fact that they are routinely consuming the very same cyclic hydrocarbons they are so vocally proud about avoiding. The main objection appears to be lung cancer, but the 'Japanese Paradox' shows that there is much more to lung cancer than strict contact with a carcinogen. For example: polyamines do appear obligatory for cancer in any form—anywhere in the body:

O'brien, T. G. "The induction of ornithine decarboxylase as an early, possibly obligatory, event in mouse skin carcinogenesis." Cancer Research (1976)​

And why wouldn't they be? Polyamines are the only endogenous molecule shown to increase DNA replication during PCR; as the only proliferation catalyst working physically it should receive prime candidacy for the final downstream causal agent. Even prostaglandin E₂ can be explained through polyamines: this eicosanoid transcribes for ornithine decarboxylase, among other things (as do androgens.)

Selenomethionine inhibits polyamine synthesis, and selecnomethionine reduces prostate cancer incidence—and this cancer, of the prostate, is the №1 cancer in America for this very reason: The prostate produces more polyamines (spermine and spermidine) than any other organ for their incorporation into its namesake fluid—the seminal fluid—where they are placed there, ostensibly, to later unfurl and catalyze the replication of DNA in the ova (should it get there.)

True that soy is high in polyamines, but extracellular polyamines are quite different than intracellular ones; and cytosolic polyamines are quite a bit different than nuclear ones. Being furthest away from its target—nucleic acid polymers—extracellular polyamines are ineffectual; they also have to dodge ubiquitous monoamine oxidase should it attempt to get there. Besides monoamine oxidase the cell has a dedicated enzyme for this called polyamine oxidase, which converts putrescine to pyrrolidine (and cadaverine to piperidine). So almost paradoxically: dietary methionine and ornithine—the 'polyamine prodrugs,' the precursors—are probably a bigger risk factor for most cancers than the polyamines themselves found in soy sauce and tofu in high concentrations, a consideration which could help explain the low lung cancer incidence in the Japanese despite their heavy smoking.

Thanks for the info...I used to alternate between Marlboro Golds and Reds...sometimes Indonesian Cigarettes or Kreteks with cloves. Believe it or not since I stopped smoking, my hair has gotten infinitely worse...wonder if I start up again if I see any improvements...

I was buying kreteks from my friend in Indonesia until customs seized a shipment. Too bad, as I really like the variety of Indonesian kreteks I could get for $5 per pack (shipping included). My favourite brands are the Dunhill cloves, Gudang Garam Djaja, Djarum 76, and Dji Sam Soe (classic).

 

[Hairfedup]

I was buying kreteks from my friend in Indonesia until customs seized a shipment. Too bad, as I really like the variety of Indonesian kreteks I could get for $5 per pack (shipping included). My favourite brands are the Dunhill cloves, Gudang Garam Djaja, Djarum 76, and Dji Sam Soe (classic).

Haha yes the laws are ridiculous even here in the UK. Luckily I spend most of my time in and around Malaysia so Kreteks are always available..my favourite has to be Gudang Garam or Semporna. There so many brands out there that I'll try eventually, hopefully on my next trip soon. Oh and the prices here are astronomical - even US prices are cheap for us.

 

[Travis]

Haha yes the laws are ridiculous even here in the UK. Luckily I spend most of my time in and around Malaysia so Kreteks are always available..my favourite has to be Gudang Garam or Semporna. There so many brands out there that I'll try eventually, hopefully on my next trip soon. Oh and the prices here are astronomical - even US prices are cheap for us.

I have tried over thirty types, and have decided that most aren't even worth trying; the good ones seem to overshadow all other others. Although the traditional hand‐rolled non‐filtered varieties are good, I still like Dunhill the most. The English make some of the best cigarettes (Dunhill™) and the best gin (Tanqueray™), although there are a few American brands (Nat Sherman™, Rehorst™) which can compete. The traditional kreteks use fruit peels and tree gums giving them sometimes a bubblegum taste, but the English Dunhills are just tobacco and cloves—much dryer and less complex.

You can buy the Dunhill cloves in Indonesia as well, as I've gotten them in the mail from that location.

 

[X3CyO]

@Travis

Have you ever thought or made a log already detailing your version of a vegan diet? Just sticking all your info on this one topic into one thread.

I attempted sonething like that a while back, and eventually ended up coming back to milk, steak, and eggs.

Also I lost some strength since following peat, but gained cardiovascular strength on a vegan diet, so I was curious if its true that the longevity and mental clarity benefits contrast strength, muscle, and athletic ability in your experience as well.
I will also say that I look to be in better shape than before Peat (MUFA only), but yeah. Strength is down.

Oh. And im curious what your thoughts are on keto acids as well.

 

[Obi-wan]

"Selenomethionine inhibits polyamine synthesis, and selecnomethionine reduces prostate cancer incidence—and this cancer, of the prostate, is the №1 cancer in America for this very reason: The prostate produces more polyamines (spermine and spermidine) than any other organ for their incorporation into its namesake fluid—the seminal fluid—where they are placed there, ostensibly, to later unfurl and catalyze the replication of DNA in the ova (should it get there.)

True that soy is high in polyamines, but extracellular polyamines are quite different than intracellular ones; and cytosolic polyamines are quite a bit different than nuclear ones. Being furthest away from its target—nucleic acid polymers—extracellular polyamines are ineffectual; they also have to dodge ubiquitous monoamine oxidase should it attempt to get there. Besides monoamine oxidase the cell has a dedicated enzyme for this called polyamine oxidase, which converts putrescine to pyrrolidine (and cadaverine to piperidine). So almost paradoxically: dietary methionine and ornithine—the 'polyamine prodrugs,' the precursors—are probably a bigger risk factor for most cancers than the polyamines themselves found in soy sauce and tofu in high concentrations, a consideration which could help explain the low lung cancer incidence in the Japanese despite their heavy smoking. " Per @Travis

Ok, so I am taking selenomethionine and will start taking Glycine for methionine restriction. Foods high in Stearic acid to keep linoleate from being incorporated into the cell membrane. Beta-lapachone to inhibit key enzymes.

Working on lowering methionine, its in everything. I still eat beef and white fish...

 

[Hairfedup]

I have tried over thirty types, and have decided that most aren't even worth trying; the good ones seem to overshadow all other others. Although the traditional hand‐rolled non‐filtered varieties are good, I still like Dunhill the most. The English make some of the best cigarettes (Dunhill™) and the best gin (Tanqueray™), although there are a few American brands (Nat Sherman™, Rehorst™) which can compete. The traditional kreteks use fruit peels and tree gums giving them sometimes a bubblegum taste, but the English Dunhills are just tobacco and cloves—much dryer and less complex.

You can buy the Dunhill cloves in Indonesia as well, as I've gotten them in the mail from that location.

Thanks for the recommendations I'll definitely check them out when I have the chance...Kreteks give me a distinct feeling as opposed to normal cigarettes but I can't help but feel that the clove content would be estrogenic? I would love to try the traditional ones!

 

[Travis]

@Travis

Have you ever thought or made a log already detailing your version of a vegan diet? Just sticking all your info on this one topic into one thread.

I attempted sonething like that a while back, and eventually ended up coming back to milk, steak, and eggs.

Also I lost some strength since following peat, but gained cardiovascular strength on a vegan diet, so I was curious if its true that the longevity and mental clarity benefits contrast strength, muscle, and athletic ability in your experience as well.
I will also say that I look to be in better shape than before Peat (MUFA only), but yeah. Strength is down.

Oh. And im curious what your thoughts are on keto acids as well.

I think there's certainly a hierarchy of foods to avoid, and the closer we can get to the nebulous 'ideal' the better—which becomes more debatable the closer you get to the center. But the foods on the periphery, the worst ones, are generally known although there are some peculiarities involved such as with cheese: the casein from cows is not the same protein found in human or milk, it has a few amino acid substitutions. Since enzymes preferentially cleave proteins in certain areas, these slight modifications result in a different constellation of peptide hydrolysis products—which can be absorbed in 11+ amino acid segments. The breakdown of bovine casein produces bovine β-casomorphin, which acts as an opiate on the μ-receptor. This increases prolactin and can cause visceral fat accumulation and manboobs perfectly mirroring the distribution of the prolactin receptors in the body. The exorphins hydrolyzed from wheat (GEB5; GEC) do something similar, although they are ligands for the δ-opioid receptor.

The proline bonds in cow casein can also yield an immunogenic protein, although this is much milder than responses to wheat. This can increase cortisol and γ-interferon, which can then induce tryptophan and indolamine dioxgenases leading to lower circulating tryptophan. This lowers serotonin and hence growth hormone, and also reduces an amino acid necessary for muscle synthesis. The body does this the restrict tryptophan from invading microbes, which it erroneously assumes immunogenic peptides are. Interferon-γ has been shown to reduce circulating tryptophan by 50% while having no effect on other amino acids.

Goat casein has only ~10% opiate activity compared to cow casein (A1), and would be expected to release prolactin in a proportionally lower amount. Goat casein is also less immunogenic. Although it can seem like 'splitting hairs,' I don't think it is. I think it can make a great deal of difference whether someone consumes A1 cow casein or they consume that from goats or sheep. This lipid fraction is also different, with goat cheese having more short chain saturated fats.

Eggs have about 20% linoleic acid by mass expressed as a percentage of total lipids. Eggs also have a protein which can be immunogenic, releasing interferon-γ in some people. One might ask, 'Is there anything left to eat?' There are very little objections to beef, lamb, and goat cheese—these foods having no immunogenic proteins, exorphins, and have negligible amounts of linoleic acid. Diets of islanders seem okay; they had eaten breadfruit, potatoes, coconuts, leaves, seaweed, and raw/cooked fish. The traditional Okinawan diet represents a low‐18:2 diet having neither exorphins nor immunogenic proteins, and since they live the longest on average I don't think anyone would object if I recommended something similar.

Potatoes, fruit, coconut, leaves, beef, raw fish, and goat cheese all seem okay; things like chicken, pork, eggs, cow cheese, wheat, oats, and non‐fermented soy can all be objected to on grounds of their protein and/or lipid composition. I think essentially all fruits and leaves are fair game, animals and their products should be chosen chosen more carefully, and that most grains and nuts should be avoided completely.

 

[Travis]

Working on lowering methionine, its in everything. I still eat beef and white fish...

Restricting meat is easy compared to some things, like foods with exorphins. Have you ever tried quitting dairy or wheat? (There can be some withdrawals from this.)

The more I read about polyamines the more I think that cell proliferation is impossible without them; but seriously, it really is: Cells starved of polyamines will stop growing, and slightly longer polyamines made from lysine (not ornithine) can barely keep the cell dividing. What is needed for rapid proliferation are the usual methionine–ornithine polyamines. I think Koch had the same idea, likening diamines with proliferation and growth. He didn't know about Z‐DNA configuration back then so we can assume this was observational, but he did make a point to limit meat consumption. It seems as though many people have made this connection in the past but were brushed aside, murdered, or ridiculed by agents of the AMA and/or food industries. (I think we all know what really happened to people like Rife, Koch, Gonzalez, and Lashovsky.)

 

[CLASH]

@Travis
What about the exorphins contained in spinach?

 

[Wagner83]

@Travis
What about the exorphins contained in spinach?

Travis on spinach:
The Travis Corner
Peat + Vegan = Can It Be Done?
The Travis Corner
The Travis Corner

 

[EIRE24]

This seems like a fine delivery system, and wouldn't have the aromatic hydrocarbons that burning any leaf would result in. The die‐hard anti‐smokers give the impression that there is something particularly unique about tobacco; there is not, and burning anything leaf would result in similar pyrolysis products. Even toasting bread results in benzeanthrocene formation, perhaps resulting from the global decarboxylation and condensation of lignins and polysaccharides—vide infra:

Rey-Salgueiro, Ledicia. "Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted bread." Food Chemistry (2008)​

Now of course these hydrocarbons are particularly healthy, but people don't smoke for aromatic hydrocarbons; they generally smoke for nicotine. I only post this because die‐hard anti‐smokers can sometimes drive a person crazy, being smug about not smoking while overweight and pounding‐down toasted junk food all day while completely oblivious to the fact that they are routinely consuming the very same cyclic hydrocarbons they are so vocally proud about avoiding. The main objection appears to be lung cancer, but the 'Japanese Paradox' shows that there is much more to lung cancer than strict contact with a carcinogen. For example: polyamines do appear obligatory for cancer in any form—anywhere in the body:

O'brien, T. G. "The induction of ornithine decarboxylase as an early, possibly obligatory, event in mouse skin carcinogenesis." Cancer Research (1976)​

And why wouldn't they be? Polyamines are the only endogenous molecule shown to increase DNA replication during PCR; as the only proliferation catalyst working physically it should receive prime candidacy for the final downstream causal agent. Even prostaglandin E₂ can be explained through polyamines: this eicosanoid transcribes for ornithine decarboxylase, among other things (as do androgens.)

Selenomethionine inhibits polyamine synthesis, and selecnomethionine reduces prostate cancer incidence—and this cancer, of the prostate, is the №1 cancer in America for this very reason: The prostate produces more polyamines (spermine and spermidine) than any other organ for their incorporation into its namesake fluid—the seminal fluid—where they are placed there, ostensibly, to later unfurl and catalyze the replication of DNA in the ova (should it get there.)

True that soy is high in polyamines, but extracellular polyamines are quite different than intracellular ones; and cytosolic polyamines are quite a bit different than nuclear ones. Being furthest away from its target—nucleic acid polymers—extracellular polyamines are ineffectual; they also have to dodge ubiquitous monoamine oxidase should it attempt to get there. Besides monoamine oxidase the cell has a dedicated enzyme for this called polyamine oxidase, which converts putrescine to pyrrolidine (and cadaverine to piperidine). So almost paradoxically: dietary methionine and ornithine—the 'polyamine prodrugs,' the precursors—are probably a bigger risk factor for most cancers than the polyamines themselves found in soy sauce and tofu in high concentrations, a consideration which could help explain the low lung cancer incidence in the Japanese despite their heavy smoking.
I was buying kreteks from my friend in Indonesia until customs seized a shipment. Too bad, as I really like the variety of Indonesian kreteks I could get for $5 per pack (shipping included). My favourite brands are the Dunhill cloves, Gudang Garam Djaja, Djarum 76, and Dji Sam Soe (classic).

Thank you for the lengthy and brilliant reply.

I actually would vape for the flavor and aromatic taste. I often get a whiff of some of the smoke that comes from someone vaping and they smell awesome. Its good to know if I did decide to purchase one it would not do my health any harm.

 

[CLASH]

@Wagner83
Thanks for the links, they’re much appreciated.

 

[ecstatichamster]

@Travis Regarding lipid profile of meat, it is easy to eat chicken that is completely lean. What is your opinion about that?

 

[EIRE24]

@Travis Regarding lipid profile of meat, it is easy to eat chicken that is completely lean. What is your opinion about that?

Depends what your goals are I would think?

Beef is much tastier and has more saturated fat and vitamins and minerals. Depends if you want less calories and are trying to lose weight?

 

[Hairfedup]

I think there's certainly a hierarchy of foods to avoid, and the closer we can get to the nebulous 'ideal' the better—which becomes more debatable the closer you get to the center. But the foods on the periphery, the worst ones, are generally known although there are some peculiarities involved such as with cheese: the casein from cows is not the same protein found in human or milk, it has a few amino acid substitutions. Since enzymes preferentially cleave proteins in certain areas, these slight modifications result in a different constellation of peptide hydrolysis products—which can be absorbed in 11+ amino acid segments. The breakdown of bovine casein produces bovine β-casomorphin, which acts as an opiate on the μ-receptor. This increases prolactin and can cause visceral fat accumulation and manboobs perfectly mirroring the distribution of the prolactin receptors in the body. The exorphins hydrolyzed from wheat (GEB5; GEC) do something similar, although they are ligands for the δ-opioid receptor.

The proline bonds in cow casein can also yield an immunogenic protein, although this is much milder than responses to wheat. This can increase cortisol and γ-interferon, which can then induce tryptophan and indolamine dioxgenases leading to lower circulating tryptophan. This lowers serotonin and hence growth hormone, and also reduces an amino acid necessary for muscle synthesis. The body does this the restrict tryptophan from invading microbes, which it erroneously assumes immunogenic peptides are. Interferon-γ has been shown to reduce circulating tryptophan by 50% while having no effect on other amino acids.

Goat casein has only ~10% opiate activity compared to cow casein (A1), and would be expected to release prolactin in a proportionally lower amount. Goat casein is also less immunogenic. Although it can seem like 'splitting hairs,' I don't think it is. I think it can make a great deal of difference whether someone consumes A1 cow casein or they consume that from goats or sheep. This lipid fraction is also different, with goat cheese having more short chain saturated fats.

Eggs have about 20% linoleic acid by mass expressed as a percentage of total lipids. Eggs also have a protein which can be immunogenic, releasing interferon-γ in some people. One might ask, 'Is there anything left to eat?' There are very little objections to beef, lamb, and goat cheese—these foods having no immunogenic proteins, exorphins, and have negligible amounts of linoleic acid. Diets of islanders seem okay; they had eaten breadfruit, potatoes, coconuts, leaves, seaweed, and raw/cooked fish. The traditional Okinawan diet represents a low‐18:2 diet having neither exorphins nor immunogenic proteins, and since they live the longest on average I don't think anyone would object if I recommended something similar.

Potatoes, fruit, coconut, leaves, beef, raw fish, and goat cheese all seem okay; things like chicken, pork, eggs, cow cheese, wheat, oats, and non‐fermented soy can all be objected to on grounds of their protein and/or lipid composition. I think essentially all fruits and leaves are fair game, animals and their products should be chosen chosen more carefully, and that most grains and nuts should be avoided completely.

Excellent post. I don't know if I can ever give up plain white rice though haha. Then again I'm not sure if you are referencing rice or not..peat and roddy seem to think its fine, I believe. I love cassava/plantains too...can't seem to find if these are any good.

 

[Obi-wan]

I agree with @Hairfedup. the entire class (thread) is excellent and I did not even have to pay for the education. @Travis, it sounds like I can have my raw milk as long as I consume coffee...

 

[Wagner83]

@Travis Regarding lipid profile of meat, it is easy to eat chicken that is completely lean. What is your opinion about that?

From what I understood of his and ray's views the problem is the amino acid profile (and perhaps pufas if the reported lipid composition is not accurate).

 

[Hairfedup]

Travis, I've been meaning to ask about creatine/creatinine kinase and how, if at all, can high levels effect hair health etc. My levels in 2016 were extremely high, to the point where my doctor refused to believe that I wasn't on any sort of steroid. How does creatine metabolise exactly? I can't find much information that I can properly digest anywhere regarding it.

 

[Travis]

@Travis
What about the exorphins contained in spinach?

This is a good question. I do know that its a δ-exorphin—as is wheat exorphin—and not a μ-exorphin like those found in A1 bovine casein, soy concanavalin, and opium poppies (Papaver somniferum). The first four amino acids of soy exorphin, or 'soymorphin,' are identical to human β-casomorphin; bovine β-casomorphin is also similar, but actually stronger. So to put the opiogenic effects into perspective we have to know both the strength of the exorphin—approximated by binding affinity—and the prevalence, which is the 'exorphin density' in the food. I think wheat gluten could have the most since it has such a high protein content, and the proteins that it does have have a high proline density. These amino acids, when placed next to other prolines, radically change the geometry of the peptide backbone; this confers enzymatic resistance and all but ensures long peptides will be absorbed—proline peptides having long blood half lives.

Wheat gliadin: Note its considerable proline density.

I think this high proline density could be why both Hashimotos and myasthenia gravis are associated with wheat consumption; these are autoimmune conditions in which antibodies are created which cross‐react with thyroid proteins in the former condition, and with acetylcholine receptors in the latter. The body will only make antibodies in response to proteins: either coming from food, invading microbes, or macroscopic parasites. The sheer density of prolines in gliadin (above) would probably lead to a dazzling constellation of immunogenic peptides, while most foods—such as soy, milk, and eggs—yield only a small handful of immunogens. The large number of potential immunogens corresponds to a similarly large variety of potential antibodies, which in turn exponentially raises the chance of one of them having a random affinity for an endogenous protein (autoimmunity). For this reason, understanding the spectrum wheat‐provoked autoimmunity could perhaps be understood just as well by a statistician than by an immunologist (or an enzymologist.)

The exorphin in spinach has been less studied, even less than 'soymorphin.' There is essentially only one chemical study on this:

Yanga, Shuzhang. "Rubiscolin, a N selective opioid peptide derived from plant Rubisco." FEBS Letters (2001)​

This is certainly a powerful exorphin. It has high affinity for the δ‐receptor, inhibits pain in the mouse 'tail pinch test,' and inhibits muscle contraction in isolated mouse muscle:

Spinach exorphin inhibits muscle contraction.

These same scientists had previously worked on gluten exorphin B5 under similar conditions, so you can assume all the comparisons they make are quite legitimate:

'The selectivity of gluten exorphin A5 toward δ against μ in terms of IC₅₀ ratio in guinea pig ileum and mouse vas deferens assays was 16.7, while those of rubiscolin-5 and -6 were 21.8 and 30.7, respectively. Similarly, δ/μ selectivity in receptor binding assays was 467 for gluten exorphin A5, whereas those of rubiscolin-5 and -6 were s 500 and s 2000, respectively. Gluten exorphin B5 (YGGWL), another N opioid peptide derived from wheat gluten, was a very potent N agonist (IC₅₀ = 0.017 in mouse vas deferens assay);' ―Yanga​

So it is slightly weaker than gluten exorphin B5, and has essentially zero affinity for the μ‐receptor. Although spinach is preferentially listed on the 'food opiate lists,' this exorphin is found in essentially all leaves. This peptide is not derived from a species‐specific spinach structural protein but a photosynthetic enzyme common to most leaves:

'The homology of Rubisco large subunits is relatively high among many species, besides the sequence YPLDLF being preserved in most plant species. Now that properties of both peptides are characterized, we named them rubiscolin-5 and rubiscolin-6, respectively.' ―Yanga​

So the sequence Tyr–Pro–Leu–Asp–Leu is probably best described as 'leaf opiate' and not 'spinach opiate'—but since it's only been isolated from spinach one time in 2001, you might expect this myth of misattributed specificity to persist in articles and books for quite some time.

'Because of its abundance (about 30–50% of soluble protein in green leaves of plants), the enzyme itself serves as food.' ―Yanga​

One pound of leaves has roughly 14 grams of protein, about forty percent of which is our photosynthetic enzyme ribulose bisphosphate carboxylase/oxygenase (RuBisCO); this yields about 5.6‧g of RuBisCO/lb. Each RuBisCO enzyme exists in a 1:1 correspondence with the exorphin—showing up only once in the sequence:

click to emgiggen

The whole protein weighs 52,740‧kDa and our exorphin weighs 817‧kDa, meaning that one pound of leaves contains 86.8‧mg of leaf exorphin. But this wouldn't all be expected to be released as such, and Yanga's enterally‐simulated enzymatic digestion gave a 5% yield at most:

'Our results evidenced that rubiscolin-5 could be released from spinach Rubisco after pepsin digestion with a yield of 0.17% mol per mol Rubisco large subunit.' ―Yanga

'Subsequent LAP digestion of the pepsin digest of spinach Rubisco improved the yield of rubiscolin-5 to 5.0%. Under the same condition, rubiscolin-6 was not detected.' ―Yanga​

These were mole fractions; not weight fractions. The 1:1 correspondence between exorphin and protein breaks down, and a more realistic picture would be a 1:20 correspondence. This is a result of the protein being cleaved by enzymes in certain places sometimes, and other places other times. After adjusting for this, our new maximum is 4.3‧mg exorphin released per pound leaves.

I am not sure exactly how this compares with milk, wheat, and soy but it seems like it could be low. The tertiary geometry and amino acid sequence of other proteins might yield more consistent cleavage products; the others could also have a higher exorphin density per gram protein. And since leaves appear less addictive to me than wheat, I would have to assume that they have less total opiate activity than wheat.

This is one study that I know of giving gluten B5 concentrations after pizza ingestion, but I don't think there are any for leaf consumption.

Yanga, Shuzhang. "Rubiscolin, a N selective opioid peptide derived from plant Rubisco." FEBS Letters (2001)
Pennington, Christopher L. "Detection of gluten exorphin B4 and B5 in human blood by liquid chromatography-mass spectrometry/mass spectrometry." The Open Spectroscopy Journal (2007)
​

 

[Travis]

@Travis Regarding lipid profile of meat, it is easy to eat chicken that is completely lean. What is your opinion about that?

I think its still going to have more linoleic acid than beef since the oils cannot be removed completely. Even if essentially all adipose tissue and fat is removed—the triglycerides—you still have the phospholipids on the muscle cell's membranes, and those of the auxiliary cells, to contend with; linoleic and arachidonic acid can also be found in the sn‐2 position of these phospholipids. Even so, I think this de‐fatted chicken would certainly have less total linoleic acid than an isocaloric amount of eggs.

Chicken muscle without adipose tissue seems to be an improvement over pork and eggs, but beef can also be made somewhat lean—though perhaps not as much. An animal which must fly, or is supposed to fly, would need lighter bones and less fat. But even with zero% adipose tissue, you'd still have those ubiquitous cell membrane lipids.. .

The linoleic acid ratio in chickens is, perhaps not surprisingly, similar to their eggs: between about 15–25% depending on diet. But I've seen this reduced as low as 8% in tallow‐fed chicken eggs, and heard a rumor about Greek eggs having low linoleic acid in an article⁽¹⁾ about 'The Israeli Paradox.' Ideally, there would be a chicken farm owned by Ray Peat and directed by David Rose; these people would surely feed the chickens tallow and keep them warm with indoor heating and/or small knitted bird sweaters (to limit cold‐induced Δ⁹‐desaturation enzymes from being upregualted!)

'However, the increased fat deposition in genetically fat chickens seems to be due to enhanced hepatic de novo lipogenesis with increased hepatic Δ⁹‐desaturase activity. The lower monounsaturated fatty acid content of heat‐exposed birds might then be explained by a lower Δ⁹‐desaturase activity.' ―Baziz⁽²⁾​

On a related note: the hepatitis C virus can also upregulate Δ⁹‐desaturase,⁽³⁾ giving us yet another reason not to eat heroin addicts.

[1] Dubnov, Gal. "Omega-6/omega-3 fatty acid ratio: the Israeli paradox." Omega-6/omega-3 essential fatty acid ratio: the scientific evidence. Vol. 92. Karger Publishers (2003)
[2] Baziz, Hacina Ain. "Chronic heat exposure enhances fat deposition and modifies muscle and fat partition in broiler carcasses." Poultry Science (1996)
[3] Miyoshi, Hideyuki. "Pathogenesis of lipid metabolism disorder in hepatitis C: polyunsaturated fatty acids counteract lipid alterations induced by the core protein." Journal of hepatology (2011)​