Jun 1, 2011 | Uncategorized |
It’s time for the Ray Peat finale. Yeah I know, it’s a day late. I moved out of my apartment yesterday and didn’t have enough mojo left to work on it. Anyway, we’ll pick up where we left off in the last Peat article. If you know anything about Peat, know that he has a vendetta against polyunsaturated fat ? which could very well be his greatest scientific contribution...
May 24, 2011 | Uncategorized |
“Oxidation of sugar is metabolically efficient in many ways, including sparing oxygen consumption. It produces more carbon dioxide than oxidizing fat does, and carbon dioxide has many protective functions, including increasing Krebs cycle activity and inhibiting toxic damage to proteins. The glycation of proteins occurs under stress, when less carbon dioxide is being produced, and the...
Feb 24, 2011 | Uncategorized |
Over the course of the last century, human tissues as well as breast milk have accumulated a massive amount of polyunsaturated linoleic acid (omega 6). This is due to a massive rise in the consumption of vegetable oils, peanut butter, and eating the fat of pigs and poultry (and eggs) fed mostly soy and corn (what cows are fed has little impact on the total linoleic acid content of their meat and...
