Thanks for the info everyone.

Scarlet, what kind of gelatine do you take, I found a gelatine that Asian / Japanese use (originally from fish) it has no taste at all. I know one can eat it in broths etc, but that's not something I do every week at the moment, so drinking the Japanese gelatine may be a good idea? So you just 1T in hot eater and drink itWas thinking one can add it to the milk and have a milk jello, perhaps hadd fruit too :)

I hope Peat's plan works for you guys, I will be reading this thread with interest, I am keeping an open mind :)

i am too. i am always looking for researchers that test their theory...

i do not know much about fish gelatin.
i use great lakes kosher which i bought on line.
NOW also has large jars and the price is reasonable. you can google and compare price and get info on the process.
i actually add it to lots of foods since it get lost in many.
i added it to the Indian pudding and make desserts from orange juice and other fruits....also have added some dairy.....and oooh, panacotta.
of course, soups, stews, casseroles are a great place to add. you don't know it's there....smoothies, too.

i have eaten most every rice during my vegetarian & macrobiotic days. i still prefer brown. it just tastes so good. my japanese husband always ate sticky rice. it was not bad.

i think Peats own diet must change since he does talk about eating leaves and rice himself. since he spends much of his time in mexico, that must play some role.

i just asked my grocer to order me a box of organic satsumas...i miss the valecias and really have no use for navals especially since you can't really juice them.

........... will keep it in my journal.

Thanks for the post on what Ray Peat eats, Scarlet. That is the "mother lode" as far as information goes and something I was wondering about myself.

Cathy

Hey Jem51

Is the gelatine by NOW dissolvable in liquids without gelling up like normal gelatine does?

ok, I have a question about gelatin. Basically I thought it only came from the bones, but it turns out that when I make a soup in the crock pot from beef, beef fat and vegetables, when it is cold it is extremely gelatinous. I do not add bones. It is just all slow cooked muscle meat/veggies. Any ideas what creates the gelatin?

Lynn, I agree with Cathy—that post about what Peat eats was tremendous! I actually kept clicking all the way up trying to get to the original post and read TONS of info there. Actually, that Yahoo group has lots of Peat comments and links. :thup: :) :thup: :)

here's an excerpt from here:

Ray Peat on apples:

I think underripe apples are always dangerous. Any organic apple is
likely to be o.k., but usually it's safer to convert them to
applesauce (cooked), making them more digestible. Storage or stress
can affect the apple's allergenicity, and incomplete ripening leaves a
variety of toxins. Malonic acid, even at a very low concentration, can
cause severe bowel inflammation.

Most people can eat an occasional random apple without getting
symptoms such as constipation, hemorrhoids, headache, sniffles,
sneezing, gas, joint pain, restless sleep, etc., so in moderation the
toxins don't matter too much. But when there's a symptom, the fruits
with ripening problems should be high on the list of suspects.

They don't get much juice from unripe apples, and they usually use
spoiling apples for making juice, which explains the extremely high
rate of fungal contamination.

Ray Peat on the loss of vitamin C in cooked fruits and juices:

The loss is slight, and everything except grains will provide vitamin
C. Even with everything cooked, I still excreted more than 1000 mg of
vitamin C every day. When the grains are excluded, the vitamin C
intake is similar to what Linus Pauling called the jungle diet,
providing thousands of milligrams per day.

Cherimoyas are sometimes in fair condition in the winter, otherwise,
frozen juice or fruit is the best choice. Transportation and customs
rules/treatments are similar to storage, in stressing and degrading
fruits. Canned tropical fruits may be o.k., except the cans may be a
source of excess iron; glass containers could be o.k.

As long as the seeds are removed, canned fruits are good.

Most people tolerate an occasional meal of figs or berries, and some
people eat them often with no noticeable reaction, but the toxins are
there, and there will have to be a lot more research to know whether
they are cumulatively contributing to certain problems.

Hi Loops,

Gelatin comes from collagen, which is a fibrous protein found in bone, cartilage, tendon, ligaments, muscle fibers, and other connective tissue. It is converted into gelatin by moist heat, such as stewing or braising. The cuts of beef with the most collagen are round roasts and rump roasts. (Rump roasts are my preferred cut for pot roast. So full of flavor and makes a delicious broth.)

So you don't have to use bones in order to make a gelatinous broth.

Cathy

a great deal of gelatin comes from the skin.

if you sprinkle it on some cold liquid it will soften after a bit but will not dissolve. to acheive that, you must heat it.

for smoothies it doesn't matter since it will be blended, (Peat states that it is better utilized if you heat it).
for cold desserts, i dissolve in heated tea or water or whatever then add the juice and fruit, etc and allow it to completely cool and jel.

lita lee does not recommend the whites, but whole grains.....also yogurt.
she also states that you'd have to eat 8 cups (i think) of potatoes to get the protein amt found in amimal food.

my confusion re yogurt (& peat did not address) is that the digestive process of milk=lactic acid. so it seemed that eating yogurt was just bypassing that step.
it still makes sense to me....

Jem, thanks, the gelatine I was talking about it is Clearspring Agar Flakes, like you I need kosher gelatine, nothing made of pig's product. Of course I make my own, but its nice to have this option handy.

You mentioned you DH is Japanese, I know the Japanese, especially the women drink Yakult (fermented milk), do you have any information about that from your DH or his relatives?

I am confused on why Peat thinks all fermented food is very bad...

it is probably the lactic acid in all fermented foods that Peat has a problem with. and he may be right about having too much.

i have cut down on my yogurt/buttermilk consumption and gave up fermenting vegies, etc more than a year ago...although, i don't make myself crazy and eat some if it is served or desired(sauerkraut w brats, maybe).

i am not familiar w yakult but i will ask him about it since he lived in japan for a number of years and still has many family members there.

I was viewing Dan Buettner's Costa Rica Quest on youtube and there was a tortilla factory that reviewed the preparation of the corn which removes toxins and increases nutrients.
I realized that must be the reason that Peat redommends masa as opposed to corn meal.
Of course, these elders spent their lives eating beans daily so I wonder about the legume issue.....

It always makes me wonder how we arrive at our conclusions.