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What did you Peat today?

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  • I know yogurt has been brought up in this thread a few times, with Peat's standard advice being to limit it to a spoonful or two because of the lactic acid emptying liver glycogen, but I found something interesting regarding strained/Greek yogurt.

    The "Ray Peat critical review" series: Yogurt depletes the liver's glycogen - Really? - Ray Peat Q&A

    "A spoonful or two of acidic yogurt isn't harmful, but a cupful of the
    acidic type can be enough to deplete the liver's energy stores,
    because lactic acid is converted to glucose in the liver, requiring
    energy. The "strained" type that isn't acidic is similar to cottage
    cheese and is safe.” – Ray Peat

    Most of the thread is debating how damaging the acidic yogurt really is (most people seem to think it's not that bad), but I thought this bit about strained yogurt was actually more interesting, since this is the kind I like to eat anyway.

    I think that most Greek yogurt is strained in the way Peat is talking about, right? Apparently this isn't the case with 'real' Greek yogurt in Greece, which usually isn't strained, but the stuff in America that's marketed as Greek yogurt, Fage and the like, is supposed to be strained (I can't find a statement from the company about this, but all the other articles I've read seem to confirm it).

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    • Greek yogurt is not as strained as cottage cheese, but yeah, it would have less lactic acid. Straining out the whey makes it thicker, aka. "Greek" style. Cottage cheese curds is just one step beyond that, making it chunky by removing even more liquid.
      Depression Lies

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      • I still haven't added any cottage cheese yet (now that I think about it, I can't remember ever having tried it). I saw some of the Friendship brand in the store the other day, I was thinking about getting some based on the recommendations in here, but I didn't end up getting any. I think I probably will next time.

        I wonder what an acceptable level of acidity is in terms of the effect on the liver? According to this

        Digital publications, newspaper, magazine and book - Npaper BETA

        the PH for both cottage cheese and strained yogurt is fairly close (between 4.4 and 4.8), though the PH alone probably isn't the full picture. I can't find an actual amount for lactic acid in cottage cheese, but even the measurement for unstrained yogurt is fairly low (5.4g). It does seem a bit odd that Peat recommends being so cautious about one, but not the other.

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        • What did you Peat today?



          Strawberries & cream gummy squares.

          Strawberry part: 1/2cup gelatin, 1 cup apple juice, 1/2 cup water, 1 cup sugar, 1 cup strawberries (puréed )

          Cream part: 1/2 cup gelatin, 1 cup grassfed whole milk (wish I had condensed or skim milk powder), 1/2 cup water, 1 cup sugar

          So. Good. Dammit.


          Sent from my iPhone using Tapatalk
          ------
          HCLF: lean red meat, eggs, low-fat dairy, bone broth/gelatin, fruits, seafood, liver, small amount of starch (oatmeal, white rice, potatoes, carrots), small amount of saturated fat (butter/ghee/coconut/dark chocolate/cheese).

          My Journal: gelatin experiments, vanity pictures, law school rants, recipe links


          Food blog: GELATIN and BONE BROTH recipes

          " The best things in life are free and the 2nd best are expensive!" - Coco Chanel

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          • I know Peat recommends grass-fed ruminants if one is eating meat. However, for budgetary reasons, are 99% FF ground turkey/chicken breast/pork tenderloin okay? The source is not ideal, but the low-fat content probably minimizes any PUFA issues, no?

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            • Hello

              Have started to read through this thread, but haven't finished. I am getting back into the Peat way of eating after a big move and new job and a little bit of weight gain to go with it

              I love to mix my milk and OJ together - tastes like a creamsicle!

              16 oz. milk and 8 oz. OJ
              + Gelatin

              If I don't have homemade bone broth I use Better Than Bouillon Organic Chicken + gelatin + extra salt + cayenne. Really good

              I have enjoyed reading through your ideas and am looking forward to feeling better!

              Comment


              • Originally posted by healthy11 View Post
                Hello

                Have started to read through this thread, but haven't finished. I am getting back into the Peat way of eating after a big move and new job and a little bit of weight gain to go with it

                I love to mix my milk and OJ together - tastes like a creamsicle!

                16 oz. milk and 8 oz. OJ
                + Gelatin

                If I don't have homemade bone broth I use Better Than Bouillon Organic Chicken + gelatin + extra salt + cayenne. Really good

                I have enjoyed reading through your ideas and am looking forward to feeling better!
                This thread is dead. We are here now: Primal with MOAR Peat: Food & Hormone Discussion (Ray Peat Followers) - Page 219 | Mark's Daily Apple Health and Fitness Forum page 219

                Feel free to post recipe ideas on the main thread. It's easier to keep track of just one thread than 2, which is why we abandoned this thread...
                JOURNAL..
                @BabesWithBBQ.
                Gelatin/bone broth recipes blog.
                Professional Style Website.
                #TeamBrisket Shirts

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