FredSonoma
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- Joined
- Jun 23, 2015
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Title says all :)
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Depends on the variety. Some get more starchy as they age beyond initial ripeness.brandonk said:post 116549 Very ripe fruit has much less starch
I had never thought pectin was starch. Does anyone?brandonk said:post 116549 if fruit pectin cooks long enough, it breaks down into something that is not really starch anymore
FredSonoma said:post 116380What is your most easily digested / comfortable starch?
Westside PUFAs said:post 116534 Masa harina and white bread are flour products and therefore should be seperated into the flour category.
In one of the KMUD shows, Peat said that the fermentation of sourdough bread "dramatically increases it's protein content" so sourdough bread may be a good source of protein.
There are many starches that you didn't list in your poll:
Starch has three sources:
1. Below ground storage organs: potato, sweet potato, (there are many varieties of the potato family), yam, (yams are not the same as sweet potatoes), parsnip, celeriac, burdock, tapioca (cassava root), sunchoke, jicama, rutabaga, water chestnut, taro, and many others that are available around the world. Some tubers have more simple sugar than starch such as beets and turnips.
2. Above ground storage organs - Winter squashes - butternut, acorn, Hubbard, banana squash, pumpkin, buttercup, turban. Summer squash are usually low in calories which makes sense; summer = fruit, winter = steamed starch to keep warm and be the carbohydrate source when fruit is not there, in the non-tropics.
3. Grains - rice, amaranth, barley, buckwheat, farro, emmer, kamut, millet, muesli, quinoa, rye, sorghums, spelt, teff, and triticale.
Legumes like beans, lentils, peas, and some others have starch but they also have a high amount of protein so to call them a carbohydrate is a misnomer.
Flour products should not be called "carbs" because they are usually cooked in fat such as donuts cooked in oil/butter and many also have fat or protein added to the flour products after cooking. To eat fat-free flour is rare, outside of HCV's or Kenyan Ugali (corn flour that they don't add fat to)
brandonk said:post 116650ripe fruit, non-fat cheese made without GMO enzymes and coconut oil, and perhaps an egg or occasional shellfish
Yes, you may be right. Is the idea that a cheese made with the whey strained off low in tryptophan (I'm not sure)?Such_Saturation said:brandonk said:post 116650ripe fruit, non-fat cheese made without GMO enzymes and coconut oil, and perhaps an egg or occasional shellfish
But don't most of these have too much tryptophan?
brandonk said:post 116654Yes, you may be right. Is the idea that a cheese made with the whey strained off low in tryptophan (I'm not sure)?Such_Saturation said:brandonk said:post 116650ripe fruit, non-fat cheese made without GMO enzymes and coconut oil, and perhaps an egg or occasional shellfish
But don't most of these have too much tryptophan?
Maybe you've read someting I haven't come across yet, or have forgotten. I don't recall this. I can't say it's my area of expertise either.brandonk said:post 116647 It's not my area of expertise. As I understand it Ray Peat has said the risk of high fructose corn syrup and rice syrup comes from persorbed particles left by the manufacturing process. But you may know his work better than I do, since I've only been introduced very recently.
Ah, I see. Ray Peat is said to rinse his cheese curds to reduce the whey and tryptophan.Such_Saturation said:brandonk said:post 116654Yes, you may be right. Is the idea that a cheese made with the whey strained off low in tryptophan (I'm not sure)?Such_Saturation said:brandonk said:post 116650ripe fruit, non-fat cheese made without GMO enzymes and coconut oil, and perhaps an egg or occasional shellfish
But don't most of these have too much tryptophan?
Well slightly lower...
ecstatichamster said:post 116666Perhaps is a hormesis thing, a little is good for the body.
brandonk said:post 116733
Have you tried a tryptophan-depletion diet?
I see Ray Peat describes hormesis this way:Such_Saturation said:ecstatichamster said:post 116666Perhaps is a hormesis thing, a little is good for the body.
Yeah every discussion thread comes to this after a while
brandonk said:post 116733
Have you tried a tryptophan-depletion diet?
Not yet
In the 1940s, Alexander Lipshuts demonstrated that a continuous, weak estrogenic stimulus was immensely effective in producing, first fibromas, then cancer, in one organ after another, and the effect was not limited to the reproductive system. How is it possible that the idea of "protection from a weak estrogen seems convincing to so many? Isn't this the same process that we saw when the nuclear industry promoted Luckey's doctrine of "radiation hormesis," literally the claim that "a little radiation is positively good for us"?