The more I read around Peat the more different elements come to the fore. All are related. For example sometimes it seems to be all about pro-metabolism. Sometimes it is about limiting glycolysis to limit lactic acid production. It is about burning sugar in preference to fat. I know all is related and all lead back to the same places.
I was accepted into the RayPeatForum in 2017 when it was way cool. Students of his from every country compared studies, methods, and discoveries. The membership behavior was just...so different from how social media is today or any forum I have ever entered. Dr. Peat was always accessible by 2 or 3 senior members if our discussions reached impasse. I learned more in 5 years than in my last 50. I shall be ever grateful for the body of work left for us all in the RayPeat legacy. Copy, and print. Also, to the network of diligent souls who made that repository of data and of their hearts and personalities, I know I shall never be so lucky to share space like that ever again.
Coming in from keto, the coke's going to take some getting used to.
The description of why a metabolism on high burn is a good thing was helpful. It's the opposite of a car. The best-functioning body gets bad mileage, whaat? But it makes a certain sense. I've always had lots of energy and always had a huge appetite.
I'm curious whether you leave room for the possibility that bread was placed in the no-fly zone because the research on which Peat bases (i'm presuming) his conclusions is modern, seed-oil-made bread? American bread, or long-lasting bread with preservatives.
Because Italy and France seem like very peaty places, with low obesity rates for Europe despite being food-obsessed and bread-heavy societies? But it's mostly rudimentary bread, made with butter or olive oil.
Love your post. Thorough yet simple and concise. Like many, I come from a low carb background. I’m feeling better following these principles but have gained unwanted weight….which makes me question what I am doing and if I am doing it correctly. Do you have recommendations of a few people to work with 1:1 or in a group setting for guidance?
Exceptional!
Thank you dearly Moritz!
dm'd you on twitter btw
Wow this is big
Thanks for this
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The more I read around Peat the more different elements come to the fore. All are related. For example sometimes it seems to be all about pro-metabolism. Sometimes it is about limiting glycolysis to limit lactic acid production. It is about burning sugar in preference to fat. I know all is related and all lead back to the same places.
Thanks for sharing. Ray Peats work is expansive, so condensed summaries are always helpful.
One thing that causes me to balk at going full Peaty is the excessive sugar. Hard for me to see it as healthy. Anyone have any thoughts on this?
Overall I appreciate the wholistic Peat approach. Thanks.
I was accepted into the RayPeatForum in 2017 when it was way cool. Students of his from every country compared studies, methods, and discoveries. The membership behavior was just...so different from how social media is today or any forum I have ever entered. Dr. Peat was always accessible by 2 or 3 senior members if our discussions reached impasse. I learned more in 5 years than in my last 50. I shall be ever grateful for the body of work left for us all in the RayPeat legacy. Copy, and print. Also, to the network of diligent souls who made that repository of data and of their hearts and personalities, I know I shall never be so lucky to share space like that ever again.
Coming in from keto, the coke's going to take some getting used to.
The description of why a metabolism on high burn is a good thing was helpful. It's the opposite of a car. The best-functioning body gets bad mileage, whaat? But it makes a certain sense. I've always had lots of energy and always had a huge appetite.
This is great work, man. Very digestible.
I'm curious whether you leave room for the possibility that bread was placed in the no-fly zone because the research on which Peat bases (i'm presuming) his conclusions is modern, seed-oil-made bread? American bread, or long-lasting bread with preservatives.
Because Italy and France seem like very peaty places, with low obesity rates for Europe despite being food-obsessed and bread-heavy societies? But it's mostly rudimentary bread, made with butter or olive oil.
What do Peaters say about lipids testing? Do they measure ApoB and does it tend to be high? Any idea about CVD risk on this diet?
No idea what cvd is. Could stand for any number of things!
So what’s the deal with Avocados and or Avocado Oil?
I just love this photo of him. What a smile. Straight from the heart.
Love your post. Thorough yet simple and concise. Like many, I come from a low carb background. I’m feeling better following these principles but have gained unwanted weight….which makes me question what I am doing and if I am doing it correctly. Do you have recommendations of a few people to work with 1:1 or in a group setting for guidance?
Suggest following Dr Brian Grimm as well. He's just put out a post on fat, including importance of cold exposure to get the right type of fat
Thank you for this!
Ray Peat is awesome! Wish i had found him before. Thank you for this. This was good for us beginners.
Very informative. Thanks