I got the idea for this thread after thinking about the large quantities of salt used in most cheese. I asked, "what if the salt they use has added iodine or flowing agents, as often times it just says 'salt' as an added ingredient." This lead me to this cheese making suggestion article. This doesn't mean that it's what large or small manufactures do. Might be worth inquiring about: Wiki: Salt Types
These details may seem a bit overboard for some, however, considering how limited a Peat inspired diet can be (especially for people who live far from big cities with plentiful options, or don't depend on the internet for their food) I think it's important to point out issues with these staple foods.
Some issues are well known like enzymes in cheese used instead of real animal rennet or the citric acid added to "Peaty" things like orange marmalade etc... however others (like what type of salt is used in cheese) may be overlooked.
This thread is an invitation for people to contribute what may be in the staple "Peat" foods that we should think about avoiding since everyday consumption over years may cause major issues.
I have faith in the organism to sort out little imperfections in diet, however, by knowing about a potential negative in the diet a little effort could go a long way in avoiding something one didn't even know they were exposing themselves to.
These type of things are worth more than the germ hypochondriac nature of our society with almost no attention to diet.
here are some staples in my diet to get you thinking about additives and processes which may be a problem.
-Muscle and organ meat (local, organic and 100% grass fed)
-OJ (organic, fluoride free)
-Rice (organic and low arsenic)
-Apple Juice (organic not from concentrate, mold and fluoride free)
-Cheese (animal rennet, kosher salt)
-Tropical fruit (ripe, organic)
-Red Ezekiel bread (glyphosate tested, sprouted, soy free)
-Chocolate (soy free, low lead and cadmium)
-Eggs (low PUFA, outdoor, raised in the warm belt of US)
-Sugar (white)
-Coffee (organic, fresh, whole bean)
-Fish (wild caught, low PUFA)
-Milk (tasty, digestible, raw, no added vitamins)
-Carrots (unpeeled, vibrant, organic)
-Olive Oil (hardens in fridge, dark bottle)
-Butter (100% grass fed, organic practices)
-Tallow (100% grass fed, organic to avoid toxins deposited in fat)
-Greens (fresh, vibrant, baby, organic)
-Condiments (whole ingredients, low PUFA , no "flavorings", no gums)
I'm not saying this is what I always get, but it's what I strive for to avoid issues in staple foods that make up most of what I eat.
These details may seem a bit overboard for some, however, considering how limited a Peat inspired diet can be (especially for people who live far from big cities with plentiful options, or don't depend on the internet for their food) I think it's important to point out issues with these staple foods.
Some issues are well known like enzymes in cheese used instead of real animal rennet or the citric acid added to "Peaty" things like orange marmalade etc... however others (like what type of salt is used in cheese) may be overlooked.
This thread is an invitation for people to contribute what may be in the staple "Peat" foods that we should think about avoiding since everyday consumption over years may cause major issues.
I have faith in the organism to sort out little imperfections in diet, however, by knowing about a potential negative in the diet a little effort could go a long way in avoiding something one didn't even know they were exposing themselves to.
These type of things are worth more than the germ hypochondriac nature of our society with almost no attention to diet.
here are some staples in my diet to get you thinking about additives and processes which may be a problem.
-Muscle and organ meat (local, organic and 100% grass fed)
-OJ (organic, fluoride free)
-Rice (organic and low arsenic)
-Apple Juice (organic not from concentrate, mold and fluoride free)
-Cheese (animal rennet, kosher salt)
-Tropical fruit (ripe, organic)
-Red Ezekiel bread (glyphosate tested, sprouted, soy free)
-Chocolate (soy free, low lead and cadmium)
-Eggs (low PUFA, outdoor, raised in the warm belt of US)
-Sugar (white)
-Coffee (organic, fresh, whole bean)
-Fish (wild caught, low PUFA)
-Milk (tasty, digestible, raw, no added vitamins)
-Carrots (unpeeled, vibrant, organic)
-Olive Oil (hardens in fridge, dark bottle)
-Butter (100% grass fed, organic practices)
-Tallow (100% grass fed, organic to avoid toxins deposited in fat)
-Greens (fresh, vibrant, baby, organic)
-Condiments (whole ingredients, low PUFA , no "flavorings", no gums)
I'm not saying this is what I always get, but it's what I strive for to avoid issues in staple foods that make up most of what I eat.
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