#23: Thoughts on "The Ray Peat Diet" with Emma Sgourakis (The Nutrition Coach)
2 hour 21 minutes Posted Apr 10, 2020 at 3:00 pm.
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Emma's road to bioenergetics
Vegetables, etc.—Who Defines Food? by Raymond Peat, PhD
What was the first thing Emma implemented after reading Ray's
Body temperature and pulse
Emma's impression of Ray
Feeding baby, and me
Supplemental progesterone use during pregnancy
Tackling food aversion during pregnancy
Raising kids from a bioenergetic point of view
Riffing on "The Ray Peat Diet" [image]
How Emma approaches a new client
The importance of dietary protein
Cooking gelatinous dishes
Marshmallows
Danny and Emma's affinity for mushrooms
Spaghetti bolognese with rice noodles, gelatin, and
Cooking with a pressure cooker
Rice noodles, shrimp, garlic, and Parmigiano-Reggiano
"Naturally fermented sourdough is less harmful than standard
Saturée casein brownies
"I think this chronic loss of copper accounts for the obvious
defending fruit... and other NONcomplex carbs
Figuring out a person's unique nutritional requirements
Salt recommendations for babies and constipation
What does normal day of eating look like?
If you could only have 5 foods...
Weight gain during breastfeeding
Is ground coffee safe to eat?
Wilhelm Reich therapies
A starting place to learn the bioenergetic perspective
Making liver palatable
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Show notes
work?Parmigiano-Reggianoor unleavened wheat products, but any starch tends to stimulate appetite by activating fat synthesis." Raymond Peat on sourdough bread features of aging..." Generative Energy by Raymond Peat (1994)
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