"When too little protein, or the wrong kind of protein..."

Nick810

Member
Joined
Jul 24, 2012
Messages
124
Re: "When too little protein, or the wrong kind of protein..

Going back to the original discussion.... eating a lot of protein is pretty tricky without an excess of dairy in Peat terms it seems.

Just going for 100g a day... I vary between cod, lamb, grass fed beef (he doesn't like muscle meats much, but I don't see much other way) - a bit of gelatin, but it's not really "food" or satiating. Now I have some pork rinds, but still relatively low protein compared to calories/fat.

It's tricky, for sure.
 

Birdie

Member
Joined
Aug 10, 2012
Messages
5,783
Location
USA
Re: "When too little protein, or the wrong kind of protein..

The recommendation for using gelatin as part of our protein is to help avoid thyroid suppression. The amino acids in the gelatin are desirable for that. Balancing the muscle meats... But, in my situation, I need to limit high arginine, low lysine foods and gelatin falls in that category. That's true with pork also - high arginine/lysine ratio. I sure like the idea of getting some skin in my diet with the pork rinds but have to limit those, too.

It's such a balance and some of us have issues in addition to thyroid to watch at the same time. For example, I am prone to Herpes zoster (shingles) outbreaks. Some shingles people are sensitive to too much arginine vs lysine and I am one of those. I'm taking a lysine supplement, but still, whenever I go high arginine food, another outbreak. About 5 so far this year on our diet...

I should start a thread for virus people trying to follow RP.
 

Blinkyrocket

Member
Joined
Feb 12, 2015
Messages
474
Age
27
Ray peat and some other people have said re-frying in coconut oil improves (maybe even eliminates) the PUFA problem. So, if they're fried in lard, retrying in coconut oil should make it fine, I believe.
 

Greta

Member
Joined
Aug 19, 2015
Messages
72
Most pork rinds are fried in their own fat, look for them. usually if the label says only pork and salt, they weren't fried with any oil. (it's actually cheaper for them)
I know it's an old topic but I though it was worth saying.

Here you can see the their amino acid profile,
http://nutritiondata.self.com/facts/snacks/5362/2

As far as I know they are very low in trytophane (or lacking), the 5-HTP > Serotonine precursor, that's the main reason they are labeled as a "non significant source of protein".
 

tara

Member
Joined
Mar 29, 2014
Messages
10,368
The reason for refrying in coconut oil is to somewhat dilute and displace a bit of the pork fat (lard). Pig fat tends to reflect the pigs diet. So depending on the pigs diet, the lard can contain quite a bit of PUFAs.
 

montmorency

Member
Joined
Jul 14, 2013
Messages
255
Location
Oxfordshire, UK
tara said:
https://raypeatforum.com/forums/posts/96442/ The reason for refrying in coconut oil is to somewhat dilute and displace a bit of the pork fat (lard). Pig fat tends to reflect the pigs diet. So depending on the pigs diet, the lard can contain quite a bit of PUFAs.

I think I heard Ray say in an interview that traditionally pigs were fed a high carb diet, e.g. "pigswill", and things like waste fruit. This was excellent for conversion into saturated fat. But that doesn't happen now.
 
Last edited by a moderator:

tara

Member
Joined
Mar 29, 2014
Messages
10,368
montmorency said:
https://raypeatforum.com/forums/posts/96624/
tara said:
https://raypeatforum.com/forums/posts/96442/ The reason for refrying in coconut oil is to somewhat dilute and displace a bit of the pork fat (lard). Pig fat tends to reflect the pigs diet. So depending on the pigs diet, the lard can contain quite a bit of PUFAs.

I think I heard Ray say in an interview that traditionally pigs were fed a high carb diet, e.g. "pigswill", and things like waste fruit. This was excellent for conversion into saturated fat. But that doesn't happen now.
Yes, I would expect current standard commercial pig feed, and therefore resultant pork etc, to be fairly high PUFA.
I've come across some few places locally where the waste food from restaurants and green grocers etc goes to a pig farm, but I don't know what portion of their diet that is, and the restaurant I know of was not a low PUFA one.
 
Last edited by a moderator:

Greta

Member
Joined
Aug 19, 2015
Messages
72
tara said:
https://raypeatforum.com/forums/posts/96442/ The reason for refrying in coconut oil is to somewhat dilute and displace a bit of the pork fat (lard). Pig fat tends to reflect the pigs diet. So depending on the pigs diet, the lard can contain quite a bit of PUFAs.

If they're the ones that come in a box, i don't think refrying them is a good idea... (ugh)
If you cook them you can use coconut oil to make them, I usually do.

For me the difference is the same as between chips and french fries.
 
Last edited by a moderator:

Similar threads

Back
Top Bottom