00:00:00 > for KMUD comes from SolarWinds NorthernLights. ANDREW MURRAY: Well, welcome to this month’s Ask Your Herb Doctor. My name
00:01:02 > ANDREW MURRAY: is Andrew Murray. SARAH JOHANNESEN MURRAY: My name is Sarah Johannesen Murray. ANDREW MURRAY: For those of you who perhaps have never listened to our shows which run every third Friday of the month from 7:00 till 8:00 PM, we’re both licensed medical herbalists who trained in England and graduated there with a degree in herbal medicine. We run a clinic in Garberville where we consult with clients by a wide range of conditions and recommend herbal medicines and dietary advice and you’re listening to Ask Your Herb Doctor on KMUD Garberville 91 .1 FM and from 7:30 until the end of the show 8 o’clock, you’re invited to call in with questions related to this month’s subject and they are going to be related to the California SB 277 which we’ll get into here in a bit as well as the degradation of the food supply which both are intermittently linked one to the other causal effects come from many different places and they all add up to a very decreased quality of life for most people. We’re very welcome to have Dr. Raymond Peat joining us on the show this evening. ANDREW MURRAY: Dr. Peat, you there? RAY PEAT: Yes. ANDREW MURRAY: Okay, well, thanks so much for joining us again.
00:02:04 > I think firstly, what I wanted to just discuss. I know we did go over vaccination, I think it was back in June of 2014 and ran through the introduction of vaccines and I mentioned that vaccine – disease rather was in freefall decline before the introduction of vaccines through good food, increased sanitation and clean water etcetera especially in industrialized countries. So going on to what has been described as another to build or wipe out yet more choice, California’s Bill 277 seeks to impose mandatory vaccination and no either religious or ethical exemptions, so people are not going to be able to say it's my belief that I believe there
00:03:06 > is a better future for my child if I don't vaccinate them or I have a religious preference against vaccination but let me just first I kind of forgot, I got clicked too excited about this month just came out yesterday so it's kind of last-minute top of the hour thing for us. And I know we are going to get into the degraded food in the food chain and bring out the whole – yes, the whole – well, we will talk about it a bit later on but anyway with all amounts to a very decreased health perspective from most people in terms of what it is they eat if they only knew what was in it. But would you just please first start by letting people know your scientific and academic background for those people who perhaps have never heard of you? RAY PEAT: My PhD is from the University of Oregon in Biology in 1972. I've taught in a few different institutions, State University of Mexico of Veracruz University and for three
00:04:08 > schools United States but a variety of science courses including immunology at University of Veracruz. So even I didn't specialize or study it, I learned somewhat what's going on in the immune system and that teaching that got me interested in following the development. ANDREW MURRAY: Okay, all right, so a good introduction for people who have never heard of you. Okay so talking about the Senate Bill 277 now. So abolishing most opt-outs I think the only exemption is going to be permitted medical exemptions for either immunocompromised children may be receiving chemotherapy for leukemia and that kind of thing or immunosuppression drugs and all those people who are currently using anti-retrovirals for HIV etcetera. So but there will be
00:05:10 > no choice to opt-out for people that don't believe that the science is pointing in the right direction. Last June we talked about the studies that were done initially by World Health Organization with those three populations of which – but Sarah, do you want to talk about that because it's something that you’ve been more ANDREW MURRAY: familiar with. SARAH JOHANNESEN MURRAY: Well, Dr. Peat is very familiar with that. SARAH JOHANNESEN MURRAY: Isn't it? ANDREW MURRAY: Okay. Well, okay so Dr. Peat, why don’t you bring that out again? Go ahead. RAY PEAT: The World Health Organization around – I think it was around 1970 that they did it. I read it little after that. They took three villages I think in Guatemala and left one as a control population. The other one is that the regular public health team with a vaccination and getting, I think, it was chlorinated water for the drinking supply just the
00:06:12 > usual minimal public health things and then the other one they provided a nutritional supplement to all of the pregnant women in the village and during their breastfeeding time and to the children. And relative to the control village that didn’t have any doctors or help send in, the medically treated village, the health got worse by several measurements and the health in the village that simply got the nutritional supplement was generally better as well as the kids being bigger and healthier and more RAY PEAT: intelligent. ANDREW MURRAY: Okay. So the World Health Organization then came up with a conclusion that actually the far cheaper and easier thing to do was to use vaccination as a standard
00:07:14 > ANDREW MURRAY: of care? RAY PEAT: Yes, but that isn't a popular thing with the world pharmaceutical industry because they want to sell drugs rather than RAY PEAT: food. ANDREW MURRAY: Yes, exactly I’m saying much the same thing that the introduction of vaccinations is a very easy way to deploy material to third world and other developing countries as a supposed way of increasing people’s health, but okay, so getting on to this Senate Bill 277 and they are basically saying that California is going to be one of only three states that have mandatory forced vaccination with no opt- outs, the only other two being Mississippi and West Virginia. I think for anybody listening who really does take this to heart and wants to find out more information, I’d really like you to jot down this web address which will outline the senators involved, where they get their funding from
00:08:16 > namely Merck and what there is to lose behind allowing this bill to become law. I mean that’s the essential or quite essential part of American life, isn't it, is life, liberty and the pursuit of happiness and freedom of choice, isn't it? Okay, so the website is www. s b-2 77.us. And that article will outline everything that you might want to know about the epidemic of vaccine legislation funded by Merck that's happening currently. So in terms of the vaccines, they say that it’s going to be 34 to 36 vaccines mandated by the age of six-years old and then obviously there is another batch of vaccines from the age of six through 18 and then still further vaccines mandated from 18 on. And I think this does apply to schooling and other institutions for education. SARAH JOHANNESEN MURRAY: I think all in all it's a total of 69 vaccines that are
00:09:18 > scheduled or on the schedule for child – baby child and teenager to receive. ANDREW MURRAY: So Dr. Peat, do you have anything that you think about specifically with regards to vaccination and what's being shown in the scientific research to support the argument for healthy standards of living and nutrition and clean water etcetera, sanitation as being far more important than vaccination? RAY PEAT: Yes, the history of looking at relation of vaccination to disease, specific disease incidence and mortality goes back more than 100 years. And Ivan Illich was one of the first people to do a survey of the research that had been gathered over the years. I think Suzanne Humphries’ website
00:10:20 > is a good introduction to that perspective and she also has some information on the actual effect of the vaccine material on the babies’ immune system and the need for taking completely new look at what the immune system is and how it relates to the development of the person rather than to fighting disease. This is a relatively new approach to looking at immunity called the Danger Theory in which the body is really reacting to disruption of its tissues and immune system is there to repair and compensate the injury and it just – from this point of view it just happens that the
00:11:22 > infectious agent gets in the way of that repair process and its incidental really to what the immune RAY PEAT: system is doing. SARAH JOHANNESEN MURRAY: So they could just be injecting mercury and aluminum and other immune system irritants and get the same effect? RAY PEAT: Yes, to a great extent, but one of the interesting things is Suzanne Humphries mentions is that in one study in which they used an actual placebo control rather than a different vaccine, so they saw the difference between injecting just water or the vaccine, they didn't see any difference in the specific infection rate to the disease that the vaccine was aimed at but they saw six or seven times greater incidence of other infections
00:12:24 > in the vaccinated kit. SARAH JOHANNESEN MURRAY: Well that says there is a lot of organizations that are now saying that vaccinated children are less healthy than unvaccinated children and it's very hard to do a study like this because there is so many children that are vaccinated and not very many children that are unvaccinated? RAY PEAT: Yes, and there is not likely to be any funding to do that kind of study. ANDREW MURRAY: Okay, the whole – from a perspective of good health or from a perspective of practicing medicine in the Hippocratic of that statement first do no harm, I think continually sounds and the definite and litigated damages claims that are being pursued in the course against damaged children from drug companies, it rather is obvious for anybody who wants to take a look at it. There is plenty of groups that have emerged as parents of damaged children
00:13:26 > etcetera campaigning for better access to litigation because in fact all of the companies that produce vaccines folks are indemnified by the government against any and all damage arising out of the use of vaccines, so how does that sound to you? First do no harm, but you can produce the product and as and when it damages somebody, you cannot be held liable for it. It sounds very – it sounds like a very serious contravention of the American Constitution in terms of the population and it’s writing access to everything that is good and be protective from those things that are not good and/or fast becoming massive control of both food and the drug industry in this country and in most economized world populations. So yes, first do no harm is obvious that vaccines have caused harm. The companies are indemnified against all and every claim, so they unfortunately don't have too many
00:14:28 > places to go to get any kind of recourse for what's happened. Okay, you're listening to Ask Your Herb Doctor on KMUD Garberville 91.1 FM. From the 7:30 or that period of time onwards to 8 o’clock of the close of the show, you’re invited to call in with any questions related to this month’s subject of the recent Senate Bill 277 passing legislation for mandatory vaccination and then also we’re going to get into the whole aspect of food and the degradation of food and the food chain and specifically starches and how these degraded foods wind up in our – in most peoples foods and how labeling laws do not reflect the dangers of the ingredients and how these ingredients can in turn bring poor health without doubt an obesity etcetera, etcetera and how those all works against people. SARAH JOHANNESEN MURRAY: Yes, the poor food in our food chain is supporting the vaccine companies because
00:15:30 > people are not well enough to resist disease. So Dr. Peat do you think that unvaccinated children are at-risk socializing with vaccinated children? RAY PEAT: There are cases in which a vaccinated child has spread the vaccine organism or they use a live polio virus and the vaccinated kid has infected unvaccinated people. But the senators proposing or giving that bill passed were claiming that the unvaccinated children are putting everyone at risk he said, but if most of the kids are vaccinated, RAY PEAT: aren’t the protected? ANDREW MURRAY: Well, they are going to catch. RAY PEAT: The reasoning just seems
00:16:32 > absolutely crazy. You can't put them at risk if they are protected, so apparently the senator didn't believe that the vaccines are protecting anyone, how would they RAY PEAT: be at risk. SARAH JOHANNESEN MURRAY: Well, and then also if there is of course those vaccine failure we were taught by the microbiologists who worked for the British government that no vaccine was successful apart from the smallpox. So really there is a failure on all the vaccines and if good food, good nutrition, supplementation, clean water, clean air, if that's more effective than vaccines, then why would someone go any further? ANDREW MURRAY: Okay, I just wanted to remain people again. If hopefully you’re interested, the website which you can find out a lot more information about the senators who are primarily behind this Bill 277 and where they get their funding from is playing to see and it’s certainly disclosed
00:17:34 > by Merck where they fund people’s campaigns in the sense as who are funded by Merck. Without saying any names folks, just go take a look at the website, www. sb-2 77.us rather and you’ll find all the information there and it says pretty straight forward pretty obvious and pretty shocking but hey, unfortunately lot of people have their interests elsewhere but that’s I think in this area certainly people are lot more conscious. SARAH JOHANNESEN MURRAY: There is lots more information online. You can visit the National Vaccine Information Centre which is www NVIC for national vaccine information center dot org, so n vic.org. And also there is doctors that are behind the real science of the dangers of vaccine which one of them is Dr. Sherri Tenpenny and her website is www. drtenpenny.com,
00:18:36 > 10 as in the number 10 and there is also a movie called The Greater Good and that’s www. greatergoodmovie.org, so there is some more information for people who want to read some more. ANDREW MURRAY: Okay. Well, Dr. Peat, let's make the link between degraded food and ill-health declining health etcetera, etcetera and how a lot of this can tie in with the option to just make it simple and vaccinate everybody because out of that first study that we first talked about that was the conclusion that was drawn. So inexpensive low quality food then the appearance is pretty deceptive when you say that these real shiny, shiny apples that just look too good to be true with wax coatings and genetically engineered of course to not spoil on the shelf for a long time and people out here listen to this, do you read label ingredients of your food or don't you really mind
00:19:38 > and you care. I know in England before I came here in 2001, probably for 15 years at least there was fully disclosed open and in fact label was on every package, everything that you would buy in the supermarket you could see exactly what ingredients were in it. They would say if they had artificial colors or flavors or this that or the other. And when I first came here, I really didn't see any labels and I didn't ever come across people looking at packaged food and/ or food on the shelf and taking a look at the label to see if those information that might be concerned about but it's estimated that starch provides about 70 to 80% of the calories consumed by humans worldwide, so we can get into the description of starch here in a moment, Dr. Peat, but why is it – I mean, I know it's cheaper and it's easy to mass cultivate and now it's patentable in the form of GMO corn and potato and rice especially, so how do we make that connection? RAY PEAT: I think the cheapness is the main factor for even dietitians
00:20:40 > are taught to promote a certain amount of starch in the diet. And starting in 1930s, the US government designed and taught dietitians to promote three levels of nutrition, one to simply prevent starvation emphasizing beans and cereals and other middle-class more health- oriented diet and then the rich person's diet with plenty of animal protein. And that emphasis originally it was relatively meaningful valuable to hungry people to know how to get by on a diet of just a few cents a day for beans and grains balancing things for minimal
00:21:42 > survival purposes. But for economic reasons like the breakfast cereal industry subsidized nutrition journals and diabetics journalists and taught dietitians to say that these things are helpful, the foods that were originally promoted just to survive now they are called health foods, whole cereals, legumes and so on. SARAH JOHANNESEN MURRAY: So it’s gone full circle. RAY PEAT: Yes, so the rich people now are indoctrinated so that they are eating whole grain, bread and so on. ANDREW MURRAY: Okay, all right, well let's – getting onto starch, something that really caught my attention when you first talked about it back in, gosh, you know what, either it was middle of last year sometime but you mentioned some pioneering work done
00:22:44 > ANDREW MURRAY: by... RAY PEAT: Gerhard Volkheimer. ANDREW MURRAY: Gerhard Volkheimer, right, on starches. Would you describe that? RAY PEAT: Yes, he was – he rediscovered work that had been done 70 - 80 years earlier and it's called persorption of particles and it refers to the fact that even though ordinary digestion theory says that even proteins are broken down in the intestine and absorbed as small molecule particles amino acid, he and his predecessors showed that if you eat starch consisting of the naturally important starch grains which can range from half the diameter of a red blood cell to about 10 times the diameter of a red blood cell. In other words
00:23:46 > much too big to even pass through the smallest arterials, definitely a lot of them will plug up capillaries and many of them block arterials. He demonstrated both with people and with mice that feeding starch like a cup of slurry of corn starch for example and then drawing blood about 15 minutes later, he can find the type of starch particle that they had drunk in the bloodstream and then 15 minutes later you would start finding it in other body compartments. It would show up in the urine passing through the kidney barrier and ultimately he found it was in the final food and every compartment of the body he could find these
00:24:48 > starch grains plugging arteries with experimental animals he would slice them up at different stages having being fed starch chronically. And he found that it caused mice to age prematurely and when he sliced up, he found that every places of one of these starch grains lodged in an arterial or capillary, the surrounding cells would be starved of nutrients and would die, so that these animals it was like being having a shotgun internally killing little pockets of cells. And he was an immunologist that was what got him interested in it thinking about how your food can affect the immune system if it's broken down into small particles
00:25:50 > before it gets into the body the immune system simply isn't going to see anything allergenic but if these big particles get into the bloodstream, they are going to come in contact with all the parts of the immune system. And so the simple fact that big particles are in the body means that our immune system is constantly being exposed to emergent and it’s – he demonstrated that the circulatory damage was very clear but as an immunologist we believe that those particles were contributing to diseases that corresponded to the type of allergen in the food. SARAH JOHANNESEN MURRAY: So the foods we should avoid that contain high starch granules or high starch
00:26:52 > percent would be grains and… RAY PEAT: Yes, any starchy food. And if the starch is very, very well cooked, like boiling it for 40 to 60 minutes and then eating it with fat, the fat slows down the absorption and allows the digestive enzymes to soften those up, so that it doesn’t get through the barrier of intestine without being further broken down. ANDREW MURRAY: Presumably most people's intestines for lack of better word would be inflamed from poor diets from poor food dietary insults we’ll call them and in that case then they are probably more at risk and more subject to that passage of starch granules through the intestinal
00:27:54 > barrier what would normally be a barrier or perceived to be a barrier but... RAY PEAT: Yes, and that inflammation besides weakening the barrier function that is increased by – the immune reactions increase the production of inflammatory materials and it becomes a vicious circle and two nutrients that are very important in stopping that vicious circle are magnesium and vitamin A and both of those are dependent on having adequate protein in the diet. ANDREW MURRAY: Okay, so fats taken with starches and I think you have mentioned this before [indiscernible]about with me, anyway you said that fats when mixed with starches slowly absorption and/or
00:28:56 > passage, if you will, of these starch granules through into the bloodstream and that's why you advocate plenty of butter with potatoes for example. RAY PEAT: Yes. And having the digestive enzymes being produced abundantly, that requires a total good nutrition, good thyroid RAY PEAT: function and so on. SARAH JOHANNESEN MURRAY: Yes, because if you have low thyroid function then don't you have low hydrochloric acid and it's hard for you to start breaking down the food? RAY PEAT: All of the little glands in the digestive systems slowdown don’t use as many RAY PEAT: enzymes. SARAH JOHANNESEN MURRAY: Your liver won't produce the same amount of bile and… RAY PEAT: Yes. SARAH JOHANNESEN MURRAY: Well, and also soaking of grains and in Mexico they for thousands of years corn has been... RAY PEAT: Yes, even in my parents and grandparents generation, the way bread was made was completely
00:29:58 > different and wetting it rice for eight or 10 hours, wetting the dough, adding sugar alone, yeast grow. The slow leavening process of using wheat or other grains activated enzymes that broke down these starches turned them to sugar let the yeast grow and activated enzymes that broke down the gluten and the combination of the carbohydrate, the sugar is energy and the amino acids liberated from breaking down the gluten produced new proteins so that the slow leavening actually can increase the protein by 100 or 200%. SARAH JOHANNESEN MURRAY: And the same with the corn because it increases the absorption of the nutrients when corn is mixed with boiled with lime? RAY PEAT: Yes, it decreases toxins and increases the nutrients.
00:31:00 > SARAH JOHANNESEN MURRAY: So it's modern-day food that's killing us SARAH JOHANNESEN MURRAY: slowly. RAY PEAT: Yes, the grain, people thousand years ago discovered that both the slow leavening and boiling the grains with lye or lime would break down the toxins and make them more nutritious so it's just – since about 1940 when the bread industry discovered that they could make instant bread by adding chemicals to blow it up. ANDREW MURRAY: Okay, you're listening to Ask Your Herb Doctor on KMUD Garberville 91.1 FM. And then from now until the end of the show 8 o’clock you’re invited to call in with any questions either related to the SB277 which is now looking like it could become law unless it’s opposed and/or the discussion here about starches and the degradation of the food chain, we’ll get into the – some of the
00:32:02 > components that are added to foods that people may just not even be aware of. Okay, so the number here if you live in the area is 1-800- KMUD-RAD or if you live outside the area, there is a toll free number which is 1-800-5 68-3723. SARAH JOHANNESEN MURRAY: So the local number is 923- SARAH JOHANNESEN MURRAY: 3911. ANDREW MURRAY: Yes, okay. All right, so Dr. Peat, some of the ingredients that are not listed, I know we are probably going to be looking quite a bit at the starches because there is something that you talked about quite a bit and I know that you are not particularly an advocate of starch although you do recommend things like tortillas as a good alternative when they’ve been made with lye to make them far more digestible, you're not totally opposed to salad or bread either are you? RAY PEAT: No, it's very safe compared to the standard bread. ANDREW MURRAY: Okay. So not only we talked about GMO and one of the
00:33:04 > three main GMO products that certainly flooding the food chain here, potatoes, corn and then I know there is some rice to some extent is becoming GMO. And in potatoes I heard some potatoes also now being grown fairly widely as genetically modified products. SARAH JOHANNESEN MURRAY: Well, when I was visiting food safety scientist at the USDA labs in Berkeley he told me that they were – we went into the actual, the little lab kitchen to pick something up out of the freezer and they told me that they were working on adding and new fiber to breads and DOW Chemical was paying the USDA to test the food safety of having this wood pulp, sawdust into the bread. It was not a grain fiber, it was from wood. It was a wood pulp. And they were making bread with wood pulp and they were going to advertise it as
00:34:06 > increased fiber, bread that has increased fiber. RAY PEAT: I think the German's discovered that method during a famine. They extended – at least they gave it to their war prisoners when they almost entirely omitted the cereal and made the bread of sawdust. The purpose was to kill off the war prisoners faster. ANDREW MURRAY: Okay, we have a caller on the air. So let's take this first caller. Caller you’re on the air and where are you ANDREW MURRAY: from? Q: Meningitis when some antibiotic that she tried didn’t work on an ear infection at four years old and possibly they never gave that immunization out at a regular basis, at least I wasn’t even aware of it until my child contracted spinal meningitis that I believe that is a dangerous disease. SARAH JOHANNESEN MURRAY: Yes, well thank god for antibiotics new child gets SARAH JOHANNESEN MURRAY: spinal meningitis. Q: Yes, but also not thank god for the
00:35:08 > parents that I’ve known who’ve had children vaccinated for pertussis and ended up permanently paralyzed. You might want to read the book The Poisoned Needle and investigate a little bit deeper into the subject. Also one of the polio vaccines that I have heard about there were two forms of them and one of them can be quite dangerous as well as the pertussis. Now I am a believer in tetanus vaccination especially here in the hills and that isn't actually caused by rust, it’s caused by horse manure. SARAH JOHANNESEN MURRAY: We will try not to get into too much specifics because we don’t have time on this show, so thank you for your SARAH JOHANNESEN MURRAY: call. ANDREW MURRAY: Okay. All right, if you live in the area, the number is 9 23-25 13 or 1-800-KMUD-RAD if you’re outside the area, the toll free number is 1-800- 568-37 23 which is KMUD-RAD. Okay, I think we have another. Yes, we have another caller on the air. Where are you from caller?
00:36:10 > Q: Missouri. ANDREW MURRAY: Hey, how are you doing? Q: Good, how are you? ANDREW MURRAY: Pretty good. ANDREW MURRAY: Carry on. Q: So I guess one thing I wanted to find out is on starches. Dr. Peat, is there any differences from say like the starch in white rice and the starch in potato and then the other starches that come to mind? And then the other thing I was wondering, I know, you commented several times that potatoes have a really high quality protein. I think I've even heard you say that it’s actually maybe even better than eggs and I'm wondering eating something like potatoes that are well cooked with butter or coconut oil or even some kind of meat like an ruminant versus eating white rice or even whole rise or whole bread, does the body because it's gearing up to digest protein
00:37:12 > possibly secrete more enzymes that would be effective in breaking down those starch molecules in the potato? I guess I'm trying to defend the potato in my own mind to a certain degree because I've really enjoyed cooking them many ways such as hash browns cooked in coconut oil and then putting in to boiler and kind of browning them and then putting eggs on top and putting it back in the boiler and I just love these different foods and just also grow potatoes. I realized that the philosophy were the – you know lot of people say well people have been eating potatoes for thousands of years or that they’ve been eating bread for thousands of years. I realize it may be all they had and that's why they are eating it but. SARAH JOHANNESEN MURRAY: So are you asking that eating protein with the potato is going to increase the enzymes to SARAH JOHANNESEN MURRAY: digest the starch in the potato? Q: Yes, just to make it a little less precarious kind of gearing everything up rather than just eating something like white rice which doesn’t have protein in it. RAY PEAT: [Indiscernible] wrote a good book
00:38:14 > many years ago on the quality of plant proteins and he rated rice I think as 6% value, for an egg yolk was 100% value and leaf protein if it’s extracted from the fiber and the fats, leaf protein is about 70% value on his scale where the protein in potato I think was about 105% slightly better than egg yolk in quality. So it's roughly 15 or 20 times better than rice or eating protein by Kerry’s scale. And the starch grain in potato is one of the biggest. It's about 100 microns in diameter,
00:39:16 > rice starch grains I think are down around 10 microns in diameter. SARAH JOHANNESEN MURRAY: So Dr. Peat, do you think that eating a protein with your potato would increase the enzymatic SARAH JOHANNESEN MURRAY: digestion of the starch? RAY PEAT: Well, if the protein – if the potato is very well cooked, it has such high quality protein that people subsist very well on a pure potato dies basically. In New Guinea, some of the people on the traditional diet would eat basically just potatoes for 50 weeks out of the year, then for one or two weeks they would have regional fest feast for several days they would eat pork, just one or two weeks out of the year, but because of that very high potato
00:40:18 > diet for 50 weeks of the year, they were studied in detail and found that the well-muscled are generally very healthiest if they had been eating a perfectly balanced diet all year and that was what got people interested in the high quality of potato protein. Q: It would be interesting to know people that are eating a food like that over a long period of time if they kind of develop different strategies like really chewing it well and making sure that they are breaking the starch down somehow or they’ve either adapted maybe to, I don’t know is that possible for a stomach to secrete specific types of enzymes that are breaking down starch molecules better because generation after generation they are eating that type of Q: food I wonder? RAY PEAT: Yes, just in a few months a person's digestive system will adapt considerably. In animal experiments,
00:41:20 > if they feed a highly nutritious diet, the size and the length and the weight of the intestine is very small. If they eat a very poor high starch diet, high fiber, the intestine grows in length and perhaps so almost like they are producing an organ specifically for the type of food they are eating. SARAH JOHANNESEN MURRAY: And a good way to get the protein out of – I know we have a caller but good way to get the protein out of the potato is to juice it. Dr. Peat you've taught me that and you juice a raw potato and then you let the starch granules fall to the bottom of the liquid and then you strain or you just pour off the clear liquid and don't use the starch at the bottom. It sinks. It's almost like a cornstarch you see to the bottom of the cup. And then you can cook that very, very slowly in a double boiler with butter or just very slowly and it's like it is like scrambled eggs and so for a vegetarian very
00:42:22 > high quality protein. That’s a great thing to do. Q: I actually made a soup last week where I juiced potatoes and then flipped just that pan and got it boiling and then I put in bamboo shoots and shiitake mushrooms and man, was it good. SARAH JOHANNESEN MURRAY: Okay, we better get this SARAH JOHANNESEN MURRAY: next caller. ANDREW MURRAY: Okay, thanks for your call and let's take this next caller. Hello, you’re on the air. Where are you from? Q: North Carolina. ANDREW MURRAY: Yes, what’s ANDREW MURRAY: your question? Q: Is there a way to process or cook beans like maybe with an alkaloid to transmute the negative effects of the starch? ANDREW MURRAY: Dr. Peat? RAY PEAT: To cook, what was the… ANDREW MURRAY: To cook beans. SARAH JOHANNESEN MURRAY: Legumes. ANDREW MURRAY: Legumes, yes. RAY PEAT: Well, you can find information on nixtamalizating even beans. I've never tried it but. SARAH JOHANNESEN MURRAY: So that’s processing – boiling the SARAH JOHANNESEN MURRAY: beans with a lye or lime? RAY PEAT: Yes. Q: So it would work with the beans as well as with the corn?
00:43:24 > RAY PEAT: That’s what some people are saying on the internet. ANDREW MURRAY: Would it negate their phytates that are present in the beans? RAY PEAT: I think it does liberate the minerals at least RAY PEAT: from the phytic acid. ANDREW MURRAY: And they are saying that they are not thyroid suppressive as a result of that? SARAH JOHANNESEN MURRAY: Well, it still probably has the... RAY PEAT: No, I don’t know that. ANDREW MURRAY: Okay. SARAH JOHANNESEN MURRAY: Well, soaking beans is a very traditional way to repair them soaking for three days, you’re activating a lot of enzymes that help break down the toxins. RAY PEAT: That increases the protein value too greatly. SARAH JOHANNESEN MURRAY: So anyone who eats beans should soak them for three days rinsing the water. RAY PEAT: Yes, as they approach sprouting, the storage protein turns to growth protein which is less toxic and more nutritious. Q: Okay. ANDREW MURRAY: Okay. All right, well, thank you for your call. Q: Thank you. Bye-bye. ANDREW MURRAY: Bye-bye. Okay, so
00:44:26 > getting back to starches then, I just think anybody else is listening and they want to call in, it’s 1-800- KMUD-RAD is toll free number or the local area is 923-2513. SARAH JOHANNESEN MURRAY: No, SARAH JOHANNESEN MURRAY: 923-3911. ANDREW MURRAY: 3911. Okay, too ANDREW MURRAY: excited. SARAH JOHANNESEN MURRAY: You’re reading the other number. ANDREW MURRAY: Dr. Peat, okay, so we’re talking about starches and it’s not being particularly healthy unless in some of the instances that we covered you can make them to more digestible and more manageable for your gut. It’s a process. But just – so people understand how big an industry the whole starch industry is especially with the GMO patentable own the seed type of approach to mass producing starch ANDREW MURRAY: folks. SARAH JOHANNESEN MURRAY: And that's what the majority of children eat and crave is starches, so I wonder they need SARAH JOHANNESEN MURRAY: the vaccines. ANDREW MURRAY: and if you looked at your packaging and your labeling, you would see all these different numbers would be on there and there are things like acid -treated starch, alkaline treated, bleached
00:45:28 > starch, oxidized starch, mono- starch, distarch, phosphated starch, acetylated, hydroxyl-propylized. The list goes on and on, it’s huge. And most of what we’re talking about here is not healthy and it's not, I know we’d not pass any kind of scientific rigor for the true definition of good healthy food and that's just the beginning. That's the tip of the iceberg. There is actually a grain processing corporation folks, okay. It's called the Grain Processing Corporation if you would like to look it up online. They produce things like B700 pure corn starch, oxidized starch, stabilized starch, binding/ coating starch and the list goes on there too and it’s all about putting this into the food stream and it’s in most of the foods that you all have previously have never had these things in. Anyway we have another caller on the air just to take listeners call. Caller, where are you from? Q: Yes, good evening. Q: I have question about potatoes,
00:46:30 > it doesn’t matter which kind because I heard that the tribes that eat them eat yams but I thought that was South American tribe. I like yukon golds particularly and I know the russets, they are popular but are they as nutritious? ANDREW MURRAY: Dr. Peat, I don’t ANDREW MURRAY: know if it’s preference. RAY PEAT: Yes, each variety of potato varies in the quantity of starch relative to protein but the whole family has high quality protein and it's just the digestibility that is the main difference. The high keratin content can make them hard to digest for some people. SARAH JOHANNESEN MURRAY: That’s what we would call a waxy potato when it doesn’t start falling apart in the pan as easily, right, Dr. Peat? RAY PEAT: Yes and the yellow color is keratin. Q: And when they turn – when the skin is turned green, isn't that a toxin? SARAH JOHANNESEN MURRAY: Yes, poisonous. The FDA had that come into – it was just discovered right now potatoes would be out lot SARAH JOHANNESEN MURRAY: in case they turned green. Q: How bad is it for you because it
00:47:32 > Q: tastes terrible? ANDREW MURRAY: Yes, that’s ANDREW MURRAY: pretty toxic. Q: So you peel potatoes but I like to eat the peels unless Q: they are green. SARAH JOHANNESEN MURRAY: Well, if your potato is non-organic you need to stay away from the peel because they put so many chemicals SARAH JOHANNESEN MURRAY: on non-organic potatoes. Q: That is why like that other gentlemen I’m planning growing my own this Q: year. ANDREW MURRAY: And of course when you genetically modify potatoes you can drench them in pesticides and herbicides, that’s the whole point of… Q: Yeah. ANDREW MURRAY: Yes. Anyway it gets worst and worst. Okay, so there is another caller ANDREW MURRAY: on the air. Thank you. Q: Thank you. ANDREW MURRAY: Thank you for your call. Q: Bye. ANDREW MURRAY: And let's see here. Caller you’re on the air and where you’re from? Hello, you’re on the air? Where you’re from? Q: From ANDREW MURRAY: Hi, what’s your ANDREW MURRAY: question? Q: By eating too much starch cause acid in the stomach and what would prevent too much acid? ANDREW MURRAY: Dr. Peat. So acid ANDREW MURRAY: production by… RAY PEAT: The main function of acid in the stomach is digesting proteins
00:48:34 > and such it is responsive to the type of food you eat and so the starch doesn't necessarily stimulate acid production but it might be irritating the stomach in some other ways like the quality of the starch. If it's hard to digest, it's likely to be more irritating and if it's so hard to digest that it passes along your intestine without breaking down significantly, then it can support bacterial growth or fungal growth that can cause digestive problems. Q: So high acid, I mean so high protein is hard wouldn’t make it less accessible for the acids to eat more just high protein? RAY PEAT: Usually the stomach can judge how much acid to
00:49:36 > secrete in proportion to the amount of protein that it RAY PEAT: senses. Q: Okay, thank Dr. Peat. I enjoy your show. SARAH JOHANNESEN MURRAY: Thank you for your call. ANDREW MURRAY: Thank you for your call. Okay, so Dr. Peat can I ask you a little bit about xanthan and carrageenan gums. I know we have covered them in the past. I know you’re opposed to them. RAY PEAT: In 1940s the food industry was wanting to add various gums, locust bean. SARAH JOHANNESEN MURRAY: Carob SARAH JOHANNESEN MURRAY: bean. RAY PEAT: Gum Arabic. And the FDA looked at some of the evidence in animal studies and said they weren’t appropriate to use in foods but 40 or 50 years later the industry had more power over the FDA and so now they are using not just the natural gums which are more expensive but they are finding ways to make synthetic
00:50:38 > gums with those chemical processes you mentioned which are much cheaper than Gum Arabic or any of the beanie derived gums. SARAH JOHANNESEN MURRAY: I was trying to tell this to someone who said that they don't like to eat dairy when they have a cold because they think it increases their mucus production and I told them that I'm sure it's the additives in the dairy that are irritating your intestine and they said they buy good brands but so many organic brands have these gums in them. RAY PEAT: Yes, I think they are gradually getting away from carrageenan which is a very powerful allergen and inflammation promoter. ANDREW MURRAY: And this is because of the literature against it, right? RAY PEAT: Yes, it's – the evidence is just tremendous. It degrades under the influence of bacteria in the intestine and degraded carrageenan is generally widely recognized as a carcinogen.
00:51:40 > SARAH JOHANNESEN MURRAY: Well it’s found in organic SARAH JOHANNESEN MURRAY: whipping cream. RAY PEAT: Yes. SARAH JOHANNESEN MURRAY: I won't mention the brand. RAY PEAT: The industry to promote these manufactured cheap artificial gums to use in food processing extending shelf-life reducing the need for nutrients in the food, the industry has promoted the idea that resistant starches are fast foods that by feeding bacteria which breaks them down and produce some short molecules such as butyric acid and lactic acid that this will supposedly prevent bowel cancer but in fact it's causing changes in your brain and general nervous system to absorb
00:52:42 > these broken down products that are resistant starches. SARAH JOHANNESEN MURRAY: What is the name of that scientist who is 100 years old and looks really great and young and he eats eggs, fruits? RAY PEAT: Fred Kummerow? SARAH JOHANNESEN MURRAY: Yes, egg, fruits. His diet consists primarily of eggs, fruits, vegetables, SARAH JOHANNESEN MURRAY: meat. ANDREW MURRAY: Diary. SARAH JOHANNESEN MURRAY: And dairy. RAY PEAT: Just a RAY PEAT: traditional diet. ANDREW MURRAY: Yes, exactly. SARAH JOHANNESEN MURRAY: Just a traditional old-fashion diet of just real SARAH JOHANNESEN MURRAY: pure food. ANDREW MURRAY: Let me quickly mention the whole thing about low-fat and not just yogurt but low fat in general. I think the whole thing about low -fat is I'm sure there is probably a marketing ploy for companies to profit from yet again another erroneous piece of science to produce chemicals that actually make the low-fat seem not low-fat, so it's more palatable by the consumer who is being told that
00:53:44 > fat is bad for you that they produce modified starches for low-fat and microparticulated whey proteins, modified tapioca starch and several other compounds which certainly very questionable as food compounds because you probably never normally eat these in the same quantities and that's all on the back of fat being bad for you which we know saturated fat is not bad for you. So the whole point about the dairy is that dairy really just contains saturated fat but it's not a bad thing, it’s a liquidose. I don't know actually if there is another caller on the air. I now see the engineer talking to someone but I know we’re getting pretty close but. SARAH JOHANNESEN MURRAY: So a word of advice for our listeners is read SARAH JOHANNESEN MURRAY: your labels. ANDREW MURRAY: Read your labels. SARAH JOHANNESEN MURRAY: Eat organic SARAH JOHANNESEN MURRAY: foods as much as possible. ANDREW MURRAY: And spend your money on good quality food. ANDREW MURRAY: It’s farther cheapest way to live. SARAH JOHANNESEN MURRAY: And then – SARAH JOHANNESEN MURRAY: sorry. ANDREW MURRAY: Dr. Peat what do you think of lesser thin, do you have any…
00:54:46 > RAY PEAT: When it comes from eggs produced by well-fed chickens, it's okay but now it all comes from soybeans. Soybeans are highly unsaturated fat. And so it's simply a way of getting too much PUFA into your system if you eat very much lesser than but if it's just a trace of it like to emulsify a chocolate bar or something that small amount is harmless. ANDREW MURRAY: Okay, all right. Well, I know it’s about five minutes to 8:00 now and I want to make sure that people do get some details about you that they can go check it out on the internet and a lot of your work and read more about you, so thanks so much for joining us again RAY PEAT: this evening. RAY PEAT: Okay, thank you. ANDREW MURRAY: Okay, so just to quickly wrap up some of the other ingredients in food that people probably not even aware of things like phosphates and aluminum phosphate in particular,
00:55:48 > sodium aluminum sulfate that uses stabilizers and there is obviously the artificial colors, things like propyl gallate and butylated hydroxytoluene, propyl paraben keeping tortillas muffins and those kind of products fluffy and food dyes, not to mention the food dyes that get put in and then things like potassium bromide used to strengthen bread and cracker dough to help it rise, I mean currently a lot, what’s wrong with just good old-fashioned food? It’s almost too simple and I think that’s what actually happens with time and life in time is that the simple thing is just some of these seem to be unbelievable because they are too simple and unfortunately technology wants to cover our eyes with a wool of its science which is not rooted in real science but its rooted in pseudoscience supported by big industry. And it’s very much what we’ve said before and keeping with Dr. Peat recommending very simple diet of good quality foods that you are what you
00:56:50 > eat. So for those people that have listened to the show and have enjoyed it and/or want to know more about Dr. Peat, his website is www. raypeat.com. He has got plenty of articles there. They are all – you can downloads and print them out and share them etcetera. They are all fully referenced and he has been doing this for at least 45 years now, so he is extremely intelligent and he knows what he is talking about and he has done a lot of research on it and you can find – the references that he gives you can find all these people on the internet who unfortunately are just shining their tiny little light in the darkness here but fortunately they are visible if you look for them. So I encourage people to go to his website, read the articles, hear what he has to say. It’s good old-fashion ANDREW MURRAY: wisdom that’s free. SARAH JOHANNESEN MURRAY: Well, he is a genius SARAH JOHANNESEN MURRAY: of the highest order. ANDREW MURRAY: He certainly is. Okay, and for those people that have called in, thanks so much for your calls and we’ll do this again next month on June the third Friday of the month. And Sarah?
00:57:52 > SARAH JOHANNESEN MURRAY: And if you need to contact us, our telephone number is 707-98 6-9506 or SARAH JOHANNESEN MURRAY: toll free. ANDREW MURRAY: 1-888. SARAH JOHANNESEN MURRAY: WB SARAH JOHANNESEN MURRAY: M-HERB. ANDREW MURRAY: Okay, all right. So thanks so much for joining us folks. We do appreciate you calling in and thanks so much KMUD Garberville for hosting us and allowing this free speech which is what America is all about, isn't it. If there is anything wrong with it, people will find it out and you got to have access to free speech because the truth will shine out and anything that’s inherently bad or evil will be discovered and the truth is there for people to have is so let them hear. SARAH JOHANNESEN MURRAY: Good night.
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