Dr. Ray Peat, Ph.D
Renowned Nutritional Counselor
Note: Atom Bergstrom co-hosts this show as he is a huge fan of Dr. Peats
Ray Peat acquired his PhD from the University of Oregon with a specialization in physiology. He started his work on hormones in 1968 and wrote his dissertation in 1972 in which he outlined his ideas on progesterone and the hormones closely related to it. His main thesis is that energy and structure are interdependent at every level.
Dr. Peat digs into the history behind the EPA/DHA story, how it started and the many pitfalls of Polyunsaturated Fatty Acids and their contribution to Yellow Fat Disease, Lipofuscin accumulation
Warm water, low fat fish are the best choice, (and shell fish), such as Cod and Sole
Dr. Peat says Fish Oils of all stripes and Krill Oil are dangerous to consume
Conversation on grains, soaking grains and indigestible proteins
The problem with lots of raw greens are the substance on the leaves that inhibits good digestion
Cooking your salad greens is best
Detailed discussion Thyroid: Body Temperature, Adrenal gland, cortisol levels, pulse rate, warm brain
The good, the bad and ugly on Cholesterol
Dr. Peat is a big fan of Hydrogenated Coconut Oil
He also says fresh squeezed Orange Juice is a Super Food, (Super Food our words, not his)
Aneurysms connection to the kidneys and High Blood Pressure
Some interesting insights on the use of good salt
Iodine supplementation is not good for the thyroid
The quality of eggs and their PUFA content depends on the quality and the kinds of grains that are supplemented
Ray Peat’s ideal TSH is quite low compared to most “professionals” out there
How to safely cut down on thyroid medications: Vitamin D and Calcium necessary for the move
Some emails asked and answered:
Patrick and Atom have recently been discussing Dr. Emanuel Revici and his use of the Periodic Table of Elements to correct Catabolic and Anabolic imbalances within the body. Can Mr. Peat discuss how the thyroid might be an influence to those states and how supplementing with thyroid extract could possibly correct any imbalances?
PLEASE speak a few words on “pleomorphism,” that I have NEVER seen addressed by you (Ray).
1) Is it definitely valid in your opinion? [not acknowledged by mainstream, AFAIK]
Question is I have swollen wrists and knees and crooked,bumpy and rheumatoid arthritis looking. Both knees have knobs sticking out so very bizarre to me. I also have a pregnant looking belly fyi and not pregnant! The wrists and knees are about 2 yrs old now and may be from bicycle fall from grace. The belly has been about 10 yrs after I stopped an eating disorder! Go figure!
What thyroid medication do you recommend for hypothyroid?
Why is there such a scarcity of Naturethroid?
Here is what I am so confused about: many practitioners who support Dr. Peat’s idea of reducing PUFAs in favor of saturated oils, always make an amendment for people that carry APOE4 gene (like myself)… for this population, the advice is to lower the amount of saturated fats (and use more mimosa-and poly) … bcs they can’t utilize these fats properly, they become plaque in the arteries and brain (leading to Alzheimer’s or atherosclerosis).
I think simply ignoring this population while giving recommendations may be dangerous… Curious if you looked into it and what are your thoughts?
Does Ray still drink 3 quarts of MILK a day and what are the benefits of milk
Fats are fun; nothing like butter, coconut oil, etc. How about wheatgerm oil? I’ve heard it helps rebuild the myelin sheath. Is that true? What are the positive or negative effects of consuming wheatgerm oil? Is it actually made from wheat, and if so would there be concerns about the source?
Is avocado oil filled with PUFA’s as well?
Which is the best liquid oil to cook with and best oils to consume on salads besides olive oil?
Morning !! Please ask Ray what a person should do who’s had thyroid radiated
Are the cosmetic companies adding LDL, HDL, or a combination to their skin creams?
is there anyway to regrow teeth enamel?
What are the negative effects of flax seed?
So would drizzling a bit of lemon juice on a salad help to break down the anti-digestive toxins in the raw greens?
A listener also took her own notes..thinking we will include for your listening and dancing pleasure:
Ray Peat PhD on all thing Thyroid, lots of dietary insights and the dreaded PUFA’s/Fish Oils, January 24, 2019
January 24, 2019 @ 10:15 pm Jean
Awesome! Huge thanks for having him and even better: letting him speak without interruption. Very well done by both hosts. Slightly more interaction with Atom would have been great. It’s good to remain respectful, but I think Ray can benefit from it too. Maybe next time :) Thanks to Atom for asking my question! (or I would indeed have killed you ;) )
January 25, 2019 @ 9:51 am patrick
I must say, that I should have interrupted Mr. Peat more often and help us all better understand a few things. Here..a little experiment. Without going back and re listening….play fair now :), explain to me exactly this very unique and important combination gong on with the thyroid, cold hands cold feet, the brain temperature and the adrenals..and how exactly that all works so you can put it into practice.
So…my job would have been to not leave this really cool and important topic as it was..for I know of some who didn’t understand what he was saying there. We’ll have him back for sure…
Sometimes, many of you interpret my “interruption” as a negative thing…but, if you don’t really understand exactly how this and that works..what is the point? Thank you.
January 26, 2019 @ 5:11 am Angelyna
Thank you Patrick you and atom are stars x
January 25, 2019 @ 2:47 pm amy surrena
Thank you Dr. Ray Peat & Atom and Patrick! I could listen to Dr. Peat for hours and still not get enough! Just a special soul who deserves a Nobel Prize. I am very grateful for all of you and Dr.Peat -THANK YOU! You tell the truth with honor and respect! I am a huge fan of yours! I also resonate with Atom and Patrick-keep up the great works guys!
January 25, 2019 @ 2:50 pm amy surrena
I wonder what Dr. Peat says about microwaving as in past I believe he microwaves and is at least 5 ft away yet I still question on what it does to food and our bodies. Any ideas? Also on any special progesterone to buy? What cookware does he suggest best? Just a more updated version and I guess it is very smart to invest in his newsletter and enjoy his wisdom! Thanks again for any information on this!
PS I thought your interview was great as you covered a lot of valuable material.
January 31, 2019 @ 9:06 am Jean
Ray Peat PhD:
“The microwave is now pretty well shielded. In 1973, the Consumers’ Union recommended buying no microwave oven because they weren’t properly shielded. But, now, if you don’t stand near them and just use them for a couple of minutes, they aren’t one of the worst problems.[…] It’s basically like boiling the food. It does [cause] heat damage, but nothing much worse.
“Glass utensils are safe, and certain kinds of stainless steel are safe, because their iron is relatively insoluble. Teflon-coated pans are safe unless they are chipped. […] There are two main types of stainless steel, magnetic and nonmagnetic. The nonmagnetic form has a very high nickel content, and nickel is allergenic and carcinogenic. It is much more toxic than iron or aluminum. You can use a little “refrigerator magnet” to test your pans. The magnet will stick firmly to the safer type of pan.”
January 31, 2019 @ 7:02 pm patrick
Jean, thanks for participating. I have used sophisticated meters ten feet from microwave ovens and they are loaded with bad stuff, even when not on.
I don’t recommend one anywhere in your home. In my opinion, what “authorities” have told me, microwave essentially makes all food, even heated water as some folks do, toxic. All food as a certain vibration and how it is cooked is critical of the energy, taste, presentation and nutritional value. All good cooks know this. All foods have lots of water in them and microwave destroys the structure of the water…not absorbed in the body very well.
In our opinion Glass is one of the best options for heating water, and cooking in general. Although expensive, good Ceramic Cookware such as Le Creuset, are marvelous. There’s lots of Le Creuset knock offs’ that work the same safe way, but I found don’t hold up nearly as well as Le Creuset. Great investment.
In our opinion and experience, Teflon coated pans are toxic, chipped or not.
We gave up on Stainless Steel pans 20 years ago when Hulda Clark did the research on them. Not the best. Obviously all aluminum stuff is not healthy.
January 26, 2019 @ 7:15 am Maxim A
Patrick, please make Dr. Peat semi-regular guest! He is a treasure of information.
January 30, 2019 @ 2:25 pm patrick
Coming back on Tuesday, February 19th..thanks
February 7, 2019 @ 9:28 pm Mardy Ross
January 30, 2019 @ 2:22 pm Andrey
Re: Dr. Peat is a big fan of Hydrogenated Coconut Oil
I’m confused, on internet in the “healthy living community” every body is bashing hydrogenated coconut oil
as example here: http://healthimpactnews.com/2014/what-type-of-coconut-oil-is-best-how-to-choose-a-coconut-oil/
because, they say, hydrogenating process create trans fats
so, what is worst?: coconut oil containing small amount of Omega3 or coconut oil containing margarine?
April 6, 2019 @ 10:40 am David
The point here that hydrogenated coconut oil removes some the particles and flavour that are allergenic to some people, leaving a pure odorless substance. Coconut oil should be the preferred fat, next to organic grass fed butter. Olive oil is not too bad raw, but really you need saturated fats because they’re the most stable and support energy production. Margarine is hell
January 30, 2019 @ 2:27 pm patrick
We’ll ask him more details on the 19th. of February….when he is coming back on. I’ve asked Atom to comment on this as well.
I may have dreamed this, but is the issue when it is partially hydrogenated oil that is yuk? Curious Souls want to know.
January 30, 2019 @ 3:48 pm Atom
It’s a toss-up with margarine. Which is more toxic? Margarine’s hydrogenated fats or its polyunsaturated fats?
Margarine is double trouble (triple trouble, if manufactured from GMO crops such as cottonseed, rapeseed, or soy).
Regarding hydrogenated coconut oil, the jury is still out (in my humble opinion).
Hydrogenated coconut oil melts between 97°–104° Fahrenheit — a range of 7° depending on the kind of hydrogenation.
Both hippie-food-store virgin coconut oil and yuppie-bakery-shop refined coconut oil melt at 76° Fahrenheit — a range of 0° (no span whatsoever).
Obviously, all hydrogenated coconut oil is not the same (depending on catalysts and other factors), while both virgin and refined coconut oil have more in common.
One upside to hydrogenating coconut oil Ray Peat probably knows about is that FULLY hydrogenating it (compared to PARTIALLY hydrogenating it) makes it richer in stearic acid and lower in palmitic acid.
I personally minimize palmitic acid (avoidance is impossible), so I’m obviously not going to be buying any palm oil.
Dr. Peat might not have an issue with palmitic acid. I’ve never heard him mention it.
Dr. Revici DID have an issue with it, claiming it activated double the Adrenal Defense Response of highly unsaturated fatty acids.
Long story short — until more facts are forthcoming, I’m still buying my virgin coconut oil at the hippie food store.
February 3, 2019 @ 2:36 pm Oriana
Great show, thank you! Since Dr. Peat said twice that almost everyone over 30 should be on a thyroid supplement, there is a youtube called “Ray Peat, PhD on Reliable Thyroid Products” where he details what brands he likes.
February 4, 2019 @ 6:51 am John
Thanks for the time and detail of information. Dr. Peat is a treasure of humility and knowledge. Like above, I could listen over and over and learn something new. Thee is so much information, so carefully and thoughtfully presented.
February 9, 2019 @ 5:55 pm Trevor
Both Ray & Atom claimed that Inuit/Eskimo did not eat salmon and even rejected Canadian government nets to catch them. This article disproves their claim; both salmon flesh and oil were consumed, as well as other fish. However the native peoples’ lifespan is 10 years less than other Canadians’.
Also the consumption of large quantities of cow’s milk, including pasteurised, was advocated. Cow’s milk was formulated, through evolution, for fast-growing baby cows which had to evade predators (unlike our coddled newborns), and is now also homogenised, pasteurised, contains growth hormones and antibiotics, as well as cow hormones which disrupt our own. Cheese and butter manufacture only serve to concentrate these toxins. You can make these points to Dr Peat on the 19th.
February 11, 2019 @ 9:19 pm Atom
There’s no problem with salmon as a supplemental food (except adding to the lipofuscin/ceroid load).
But salmon is not a survival food as a source of nourishment on its own.
I meant to add the following clarification during the show, but “ran out of time.”
Renowned Arctic explorer and author Farley Mowat (People of the Deer, 1951, 1952, 1975) wrote …
“There was a reason why the Ihalmiut had never learned to make and to use nets; for they were perfectly well aware of the fish that could be had for the taking. But they also knew that the results of fishing on a large scale are simply not the kind of results that can support human life in the Barrens. It all comes back again to the problem of fat. No inland fish, and this applies equally to hares and ptarmigan, can supply even a fraction of the fat requirements of the People. Fish are fine in summer as a dietary supplement when there is plenty of food in any case. In winter, a prolonged diet of fish would be as disastrous as poison to the People, and starvation in the form of fatal deficiencies would smite those whose bellies are distended with fish as violently as it smites those whose bellies are empty. Later I will tell you of a race of Northern natives who were weaned over from deer meat to fish. It is evident that the tragedy which resulted did not make its mark upon the official minds of men in high quarters.
“The deer must feed the People, and the deer alone can give the People life.”
According to the same source …
“Our slim rations were almost gone, so we gorged on fish. But though we consumed tremendous quantities, we seemed to extract no stamina, no strength and staying power from this food. It was a firsthand demonstration of the inability of fish to meet the dietary needs of men in the arctic plains.”
As for milk, humans seem to be the only species that continue to drink it post-weaning, which might be evidence for not drinking it?
I don’t use milk anymore, but drank gallons and gallons and gallons of it in former decades, and seemed to have survived in fine fettle.
I still eat lots of cheese and butter, despite all those “concentrated toxins.”
Dr. Peat is 82 revolutions around the Sun, and hasn’t been to a doctor since the 1960s, so he seems to be doing more-than-OK with gallons and pounds of dairy products.
February 13, 2019 @ 9:26 pm Rob Young
Thanks to whoever sent in their own personal notes!!!