Herb Doctors: You Are What You Eat 2

PODCAST | Ray Peat

null | Ray Peat

00:00:00 > ANDREW MURRAY: Welcome to this month’s Ask Your Herb Doctor. My name is Andrew Murray. For those of you who perhaps have neverx listened to the show, which runs every third Friday of the month from 7 till 8 PM, I am a licensed medical herbalist who trained in England and graduated there with a degree in herbal medicine. I run a clinic in Garberville where I consult with clients about a wide range of conditions and recommend herbal medicine and dietary So 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 any questions either related or unrelated to this month’s subject of

00:01:02 > You Are What You Eat. The number here if you live in the area is 923- 3911.Or if you live outside the area, the toll free number is 1-800 -568- 3723. ANDREW MURRAY: So, you are what you eat. This phrase is come to us via quite a torturous route. Jean Anthelme Brillat- Savarin wrote in Physiologie du Goût, ou Méditations de Gastronomie Transcendante in 1826 saying "Tell me what you eat and I will tell you what you are." In an essay titled "Concerning Spiritualism and Materialism" 1863- 1864 Ludwig Andreas Feuerbach wrote, ist was er isst” so that translates into English"As man is what he eats." Neither products around meant in their quotations to be taken literally - they were stating that the food one eats has a bearing on

00:02:04 > the state of mind and/or health. The actual phrase didn't emerge in English until sometime later. In the 1920s and 30s, the nutritionist Victor Lindlahr was a strong believer in the idea that food controls health - developed the Catabolic Diet. That view gained some adherents at the time and the earliest known printed example is from an advert for beef in a 1923 edition of the Bridgeport Telegraph, for 'United Meat Markets.' In Australia as elsewhere nearly half of the population will experience a mental health problem at some point in their lives. This means even people who are not personally affected are likely to know someone who has experienced such an illness. Research now suggests that depression and dementia are affected by the quality of our diets across the life course. Indeed, studies from countries as diverse as Norway, Spain, Japan, China, the United Kingdom, the United States and Australia show people whose diets are healthier are less likely

00:03:06 > to experience depression. The most recent evidence points to the importance of the mothers' diets for the physical health of their children, and I know Dr. Raymond Peat has been very keen to point out that mother's nutrition is extremely important setting up the child's future. Dr. Peat is with us in the show and in a few minutes here we’ll be introducing Dr. Peat and hearing his perspective on “You are what you eat” because I know he has some very unique ways and perspectives of looking at the subject. Now, The role of nutrition on development is an obvious one but mostly ignored or overlooked in the perspective of health and well being. And the concept of homeostasis, that is the constancy of the inner environment or internal milieu, was first originally formulated by the French physiologist Claude Bernard who was alive from 1813 to 1878, and he was a French physiologist. Well, Dr. Peat, thanks so much for joining

00:04:08 > us. So as always people who have tuned into the show who may not have heard you, I would appreciate if you would give an outline of your academic and professional background before we get into tonight’s subject. RAY PEAT: After I had studied in the humanities and taught Art and English and various things, I decided to go back to graduate school in Biology, 1968, University of Oregan. and I wrote my dissertation on the age related changes in oxidative metabolism in the hamster uterus, and how it affects fertility with aging. That involved hormones and nutrition among other things, and how the environment affects those factors, especially

00:05:10 > the efficiency of metabolism using oxygen. Since then I've been writing and doing consultations and trying to figure things out. Still working on some of those same themes - oxidative metabolism and aging. The whole idea of metabolic efficiency is one my current themes. Lindlahr, that you just mentioned, his idea of the Catabolic Diet was to choose foods where their metabolic inefficiency... because people eating to satisfy their appetite tend to get fat on the available foods...and he found that he could get people to loose fat very consistently

00:06:12 > and quickly by choosing certain foods that increased their metabolic rate so that they could burn calories faster than they were eating them. That was in the 1920s when he did that research - and just by chance, a few years later George Burr who was studying the effect of fats in the diet found that if he made his rats deficient in the unsaturated fatty acids, they burned calories at a terrific rate - as much as 50% faster than normal. He thought that was bad, and he became very popular with the agricultural industry because

00:07:14 > they found that feeding those polyunsaturated fats to pigs and chickens and such, they would gain weight quickly and cheaply without eating very much food - just the opposite of what Lindlahr wanted to do - is to find foods which would decrease the efficiency of the metabolism so that people would produce heat without gaining weight. ANDREW MURRAY: Do you know what kinds of food Lindlahr advocated? RAY PEAT: Lots of fruits and vegetables including fruit juices. The standard nutritional education emphasizes the concept of specific dynamic action, or the thermogenic effect, of various foods. It's widely recognized that

00:08:16 > eating protein increases your body temperature and heat production by quite a bit - 15 or 20% , and sugar a little less than that, fat not ANDREW MURRAY: I know you've mentioned– I don’t mean to interrupt, but I know you’ve mentioned quite a lot in the past about coconut being thermogenic. RAY PEAT: I think there are many reasons for that. The coconut is a very highly saturated fat and it happens that the unsaturated fats interfere with the mitochondrial use of oxygen in several ways - by producing free radicals, inflammation, and by interfering in a variety of ways with thyroid hormone function. So, all along the line,

00:09:18 > the polyunsaturated fats slow down oxidative metabolism. So if your body is soaked in these conventional seed oils, then when you eat coconut oil, especially the shorter, very mobile fatty acids that are only a third or a half as long as the standard fats, these move into cells very quickly and oxidize without that antithyroid effect that the seed oils mostly have. ANDREW MURRAY: Okay, Interesting okay, so Victor Lindlahr then came up with the paper on a catabolic diet - the opposite of anabolism, which is to build muscle, and catabolism is to break it down with the production of heat. RAY PEAT: In the 50's and 60's people were

00:10:20 > experimenting with what kind of diet is efficient for losing fat and still maintain your health. They did experiments in which people would just have pure water for 10 days or 14 days, and then they would analyze what happened to their bodies, and they found that they lost pure protein during that time - very little fat. If they ate maybe 600-800 calories per day during that same 10-14 days, they would lose mostly fat and very little RAY PEAT: protein. ANDREW MURRAY: Interesting - because that's the muscle mass a person loses when they fast or, for example, if they are using that water for 10 days. That's the first thing you would lose is your muscle mass. RAY PEAT: Yes, that's why so many women are dieting constantly and getting fatter because

00:11:22 > if they eat an extremely low calorie diet, creating stress, the hight cortisol - and those are stress hormones - cause them to break down their protein, and their big muscles shrink so that the typical dieter will...you can hardly see her calf muscles, it becomes so atrophied. The big skeletal muscles, even at rest, burn fat to maintain themselves - almost a pure fat diet when they are at rest. So the more dieting they do, if they do it extremely, the smaller their muscles get, and then the easier it is to get fat the next time they eat a normal diet. ANDREW MURRAY: And you say with the addition of...how much fat was the addition that caused the protein to be conserved

00:12:24 > in that diet? RAY PEAT: They fed them different foods, like a mixed diet - a little protein, a little carbohydrate, and especially a low fat intake, just so they were able to get some of their calorie needs from the diet rather than from their tissues. In the first one year in first day on a fast, your body uses up the sugar that's stored as glycogen. As soon as your blood sugar falls, because you've used up your stores, then your cortisol rises - first the adrenalin, then the cortisol - and the cortisol having no food available, it starts converting your thymus gland and big skeletal muscles, mostly,

00:13:26 > to free amino acids - which then can be, some of them, converted to glucose to feed your blood cells and brain and eyes and so on - because those have an absolute requirement for glucose. And So even a plain sugar diet to supply that minimal amount to your brain and blood cells require, that will greatly prevent the rising cortisol and loss of good tissue. ANDREW MURRAY: Okay. You’re listening to Ask Your Herb Doctor on KMUD Garberville 91.1 FM. And from 7:30 until the end of the show, you are invited to call in with any questions either related or unrelated to this month’s topic of You Are What You Eat. And I'll be joined by Dr. Raymond Peat and he has a wealth of experience and knowledge that he

00:14:28 > is currently sharing. And Dr. Peat it’s well established – I just want to jump on this next subject of – and probably spend a little bit more time on what’s coming out in science about the – what they call – the microbiome of a person's body.It's well established that your gut apparently is your second brain, providing more input to your brain than your brain provides to it. And this is why your gut health is largely related in your gut bacteria, including your mental health and emotional well being. There are quite a few journal articles that have come out in 2013 and 2014 about the microbiome and making links... specifically to disease processes and the microbiome, and I know that you advocate several dietary factors that, I think, inadvertently are modulating the microbiome, and I think the science bringing about the

00:15:30 > explanation of the microbiome is now justifying what you are saying about, for example, indigestible fibers like bamboo shoots, carrots, etc. as being healthful in terms of their modulating the microbial content of the gut, and along with things like Cascara - not just for bowel motility and improving bowel function and wast clearance, but also because the Cascara itself is a cyclic structure quite similar to tetracycline in terms of it being a similar antibiotic in the gut, and how this affects bacterial colonies in a positive way to remove bad bacteria - actually allows normal healthy bacteria to flourish and therefore modulate the gut as an organism. RAY PEAT: It's interesting that both Emodin from Cascara and Chinese rhubarb and such

00:16:32 > and tetracycline and related minocycline and doxycycline - these are anti- inflammatory as well as antiseptic. Emodin and tetracyclines have surprising range of good effects - anti-inflammatory and probably mood improving - minocycline is being found to prevent, possibly improve, dementia, Alzheimer's disease... Emodin has - every year it seems like there are half a dozen functions that are found for Emodin including improving the flora of the intestine. ANDREW MURRAY: Emodin - am I right in thinking that Emodin is also present in Aloe Vera. RAY PEAT: Yes, in lots of plants. Generally,

00:17:34 > they're a laxative plant, but it isn't the typical purging kind of a laxative. If the Cascara isn't properly aged, it does have an irritating purging effect, but aging makes it insoluble in water, comparatively, and it loses the irritating inflammatory property and becomes anti-inflammatory and sedative and it actually increases the production of energy while having a nerve calming sedative effect. ANDREW MURRAY: And this again is that red compound that you've mentioned in the past that is energetic favorable in terms of its...both, electron quenching activity and its anti-inflammatory activity. RAY PEAT: Yeah, As sort of a side-line to my

00:18:36 > research in graduate school on what causes oxidative metabolism to go down with aging, I would look for all kinds of plants and animals that were colored and do extracts and look for things that simulated oxidative metabolism. And I got the interest partly from Szent-Györgyi's work - he found that the color of cells is closely connected to the oxidative process. For example, the deep maroon or purple color of the liver and certain areas of the brain are deeply pigmented - he knew that it didn't have any of the usual functions of pigment, and he found that it was related to... well, he knew that semiconductors are generally black because

00:19:38 > of a peculiar electronic arrangement that causes them to absorb all the light that hits them, and he figured that the life process involves semi-conduction, and so pigments are especially relevant to the use of energy in living things. ANDREW MURRAY: That’sright. In terms of transporting electrons from one phase to another and, therefore, carrying either electrical charge as a form of energy… RAY PEAT: I think last month we were talking about Methylene Blue, that's an artificial electron transporter, and it can... like vitamin C, vitamin C in its normal form isn't a pigment but it has some of those same electronic behaviors. Both of those can

00:20:40 > pick up electrons from nutrients such as glucose and pass them into the mitochondrion even if the first two units of the mitochondrion are damaged - Methylene Blue and vitamin C and probably many other natural pigments can deliver energy electrons down to the third complex of the mitochondrion and allow it to keep functioning even after serious damage. So part that function is to stop producing free radicals which are mostly produced in the upper part of the electron transport chain as its being damaged. ANDREW MURRAY: Getting on to the wider topic of "You are what you eat," I think probably to bring out some of those things that you mention

00:21:42 > for many different conditions or processes that can be corrected by various...I mean, you prescribe a lot of dietary advice in terms of modulating the way people's physiology is working and therefore bringing people back to good health in a very natural way with no side effects - it's not a drug- oriented approach. It's very nutritional. I know, obviously, you are very keen on saturated fats as opposed to the poly's and the polyunsaturated fats as being very detrimental to health. Obviously sugar - I know you talk a lot about fruit juices and fructose in particular as an energy promoter. In terms of "You are what you eat," the gut bacteria and the bacteria within the bowel, what do you know from the studies that have been done on mood, for example,

00:22:44 > and/or autism in children that have shown some definite correlation between gut bacteria and their intestinal flora - and the intestinal flora in populations that are not suffering with autism. And how I think in the future, perhaps, the antibiotics that are very useful - and I know you are an advocate of antibiotics - and know most people unfortunately have a mistaken belief that antibiotics are bad - I think just from the cases where maybe females are getting thrush after using antibiotics, it conjures up this kind of popular myth or popular notion that antibiotics are bad, but actually we know that they are very positive influences on our physiology and especially on our gut for wiping out bad bacteria, but what's your thought about altering the so- called microbiome of the body so that specific bacteria that are known to be detrimental to health can be

00:23:46 > eradicated and leaving the positive bacteria behind to actually influence the populations within the digestive tract? RAY PEAT: About 1990 I read an article from a fertility clinic in which a lot of the women were trying to conceive and the fertilized ovum just wouldn't implant. The doctors thought that it might indicate that there was an infection in the uturus, so they gave all of their patients a course of antibiotics. Besides improving their fertility, a lot of the patients said suddenly that their chronic headaches had disappeared. So they gave them hormone tests to see what was going on, causing both fertility to improve and headaches and other symptoms to disappear - they found

00:24:48 > that the antibiotics had lowered their cortisol and estrogen production, and increased progesterone in their serum, explaining the increased fertility but a whole range of other symptoms related to stress. and Following reading about that, I suggested knew that the estrogen, which is excreted by a healthy liver in the bile... much of it is reabsorbed and stays in the circulation if you have a sluggish intestine. So I suggested that they eat a carrot every day to stimulate the intestine... the carrot will bind the bile and lower the serum estrogen level. That's now a generally accepted that

00:25:50 > any fiber can slow your absorption of estrogen from the bile. And within 3 or 4 days, these people tested their estrogen, cortisol and progesterone, and it was doing the same thing the synthetic antibiotics had done. and Knowing about carrots and that they can get very tiresome if you eat one a day for years, I looked around for other foods that were antiseptic and might have that same effect. And bamboo shoots are something that you don't get too tired of - they don't have much flavor so you can put them in a lot of different foods - and cooking bamboo shoots doesn't destroy the fiber the way a cooked carrot does. So you have to eat raw carrots or RAY PEAT: cooked bamboo shoots. ANDREW MURRAY: Do you know of any other fibers that have that ANDREW MURRAY: effect? RAY PEAT: Mushrooms, I think.

00:26:54 > Because they grow underground in a very decaying environment, they have to have powerful antibiotics. ANDREW MURRAY: interesting do you know You surprised me when you say mushrooms, because I wouldn't have though that would have been naturally one thing you would have said to somebody as something ok to eat... RAY PEAT: I don't know anything about mushrooms, actually, except that principle - they are antiseptic. They have a high- value protein, and the protein happens to be pretty low in methionine which is the most toxic of the amino acids. Lucine and methionine are the amino acids that most slow your metabolism, so you're getting two of the metabolic stimulants - lowering the estrogen, disinfecting your intestine. ANDREW MURRAY: Okay, hold it there, Dr. Peat, for a moment because

00:27:56 > I think we have one or two callers on the air. So, let’s just start with our first caller and see where we’re going with this. Caller, you are on the air and where are you from? CALLER: Hello. Is this me? ANDREW MURRAY: Yes, you are on the air. Where are you from? CALLER: Okay, I am from Eastern Oregon. ANDREW MURRAY: Eastern Oregon, okay. Welcome to the show. CALLER: Oh, thank you. Thank you for having me. I just have a question. The last month, I developed very, very high blood pressure that spikes very high and I don’t have it run in my family and I never had it before. I had normal. And what I did is, about two months ago, I had my T3 medicine increased a little bit and I got heart palpitations. So I was titrating down off of that for over a period of six weeks and I still have the heart palpitations until I went to nothing and then I heard your show last month and I started magnesium and the heart palpitations went away. ANDREW MURRAY: Yeah, Dr. Peat mentioned, didn’t he, for palpitations. Yeah. CALLER: Thank you so much. But

00:28:58 > I also, in October, went on a silly little thing where I was trying to increase my body temperature because, even with the thyroid supplement, it still is kind of low. And I heard that if you eat a lot of more sugar and salt in high dense foods that you can do that, so I increase my salt quite a bit and I wasn’t worried because I always had low pressure, medium-low, normal. And then over this last month, my blood pressure has just sky rocketed and it was kind of scary. And I went to the doctor. Now I’m on medicine. But I was wondering – could coming down off of the thyroid, which I went back on, and also that high salt diet, could that have contributed to this really crazy high blood pressure. ANDREW MURRAY: Well, first things first, how much salt were you using?CALLER: Quite a bit. I just poured on everything. And just throughout

00:30:00 > the day, I don’t – I never measured it or anything. Quite a bit. ANDREW MURRAY: But Dr. Peat… CALLER: More than I normally did. Probably my guess is maybe three or four thousand milligrams, felt like – almost like two days’ worth in one day. I did that for a couple of, three weeks,then I stopped . ANDREW MURRAY: Okay, Dr. Peat. RAY PEAT: Was TSH measured as part of the thyroid exam? CALLER:When I first was on – I’ve been on T4 for six months. And when they first started it, it was like three, but then it went down to below zero. Yeah, slight 0.03 or something, it’s very low. RAY PEAT: TSH causes a lot of the symptoms of hypothyroidism, and so T3 will cause your T4 to go down, and if it goes too low, your TSH might come up. TSH does a lot

00:31:02 > of things that go with hypothyroidism including high blood pressure. It makes your red cells more rigid, your blood serum more viscous, and it tightens up small blood vessels - everything it does tends to create higher blood ?? rate.?? So, if your TSH is currently extremely low, then you probably should have your other hormones such as adrenaline checked to see what might be causing that. ANDREW MURRAY: Dr. Peat, you always advocated a TSH as close to zero as possible, just because it's a fairly inflammatory chaperon molecule anyway, don't you. RAY PEAT: Yes. ANDREW MURRAY: Yeah. So caller, your question, have you understood the answer

00:32:04 > or…?CALLER: Well, from what I understand is that, my THC, if it gets pretty low,the T3 will make it lower. And if you increase – okay, I think I got mixed up, sorry. So something about the TSH that extra T3 can cause it to start rising up again or am I incorrect? RAY PEAT: If you had lowered your TSH by taking fairly large amounts of T4, thyroxine... CALLER: It was 25 Mcg, RAY PEAT: Oh, that isn't very much. CALLER: No, but it was still low. It got low under 1. It became 0.3 or 0.4.It was really low. And then several months later, they incorporated T3 at 25 Mcg, and I cut it in fourths and spread it out throughout the day, and I was doing really well, and that went on for a month, and then they increased it another 25, which made it 50.And I split those throughout the day

00:33:06 > in fours. And then lo and behold,I started having heart palpitations at night and all these other symptoms, and so I titrated down. And I don’t know – I went to the doctor because I was a little frightened and they said they checked my thyroid and they said it’s fine but I know that their numbers might not be optimal. RAY PEAT: Were the other things like albumin and blood sugar OK? CALLER: They didn’t say. I don’t know. I don’t know. I suppose I can find out and they probably have the record. So I can find out about the albumin. They didn’t say – they said all my lab was fine, what they said. RAY PEAT: Do you get a fairly balanced diet, with milk and cheese and eggs? CALLER: I stopped doing that silly little thing I did for three weeks there with the extra – with the high -dense different kind of eating. And prior to that and since then, I drink milk, a quart and a half or

00:34:08 > so,and organic fresh squeezed orange juice, quart, and plus – and cheese and eggs and Great Lakes Gelatin. RAY PEAT: Is there anything that might be irritating your digestive system? Sometimes that can cause stress and increased pressure. CALLER: No, but maybe they may say that my numbers are fine and maybe they may not be as optimal as they could be, like the TSH?And I am sorry, what numbers did you ask? RAY PEAT: It's good to have albumin well above 40 and blood glucose anywhere from 70 to 110, and Potassium and Sodium

00:35:10 > should be around the middle of the scale. CALLER: Okay. Well, they put me on medicine, so now I am on medicine. So I am a little leery about it, but it was pretty scary. It was up to like 200 over 100. And then it would kind of go down and then it was fluctuating between that and then it got normal. ANDREW MURRAY: Yeah,it sounds a lot like an alarm reaction or a stress-related alarm reaction of adrenaline producing that kind of blood pressure. Because a thyroid – what do you think about thyroid hormone, Dr. Peat, and blood pressure? It’s actually a regulator of high blood pressure. When people get high blood pressure generally, they are subject to adrenaline and that other sympathetic hormones that drive blood pressure up and thyroid hormone specifically antagonizes that and brings blood pressure down into a... RAY PEAT: Yes, especially when it comes on quickly like this...it's adrenaline or maybe serotonin. The reason I ask

00:36:12 > about any irritating food - if you don't dissolve the gelatin thoroughly, sometimes that can cause gas and irritation by feeding bacteria in the intestine. CALLER: I don't dissolve it. I kind of put it in my orange juice and stir it in cooled orange juice and drink it that way. So I don't like cook it or anything. But I mix it in with the orange juice. But I don’t feel like something is irritated,but I don’t know. Maybe it is and I don’t know. I don’t feel like it is causing gas. But I thought if I started back up on the T3, like I had –and I have been on it for several weeks, maybe three weeks now. That maybe – eventually it would normalize the blood pressure. Is that a possibility? RAY PEAT: Is your pulse rate about where it was CALLER: About where it was prior to all this or…? RAY PEAT: Is it in the range of 70-90? CALLER: Yes, it's always

00:37:14 > been around that. More toward 70. Yeah, it hasn’t my yeah, my pulse has changed too much. RAY PEAT: Magnesium and Calcium are two nutrients that help to lower blood pressure, but potassium is probably the most powerful. Orange juice is a very good source of Potassium. So a quart of OJ spread throughout the day... CALLER: I'm taking extra Magnesium, because that helps with the palpitation, and I drink lots of milk and orange juice. RAY PEAT: One other nutrient that can powerfully lower blood pressure is Vitamin K. For example, the drops that deliver 1 mg of vitamin K per drop, I know a doctor who for several months had his blood pressure been

00:38:16 > 240 140 240/70, and within 2-3 weeks of using a lot of Vitamin K, his pressure came down to 140/70. ANDREW MURRAY: So, Vitamin K in terms of a daily trial, what would you think would be a reasonable... RAY PEAT: Well, that doctor got extreme results taking 40-50 mg day. ANDREW MURRAY: Right 40 or 50 drops of that. Okay. CALLER: Okay, alright I wroteall this down. Thank you I also too – they put me on medicine now and I am on lisinopril plus diuretic with it, so that might kind of add to the mix now somehow I am sure probably. ANDREW MURRAY: Yeah, I am sure, it will be difficult to tell what your proper blood pressure wasX all the time you are using something like lisinopril.

00:39:18 > CALLER: Yeah, I just started it. I just started that, well, last two weeks,and it didn’t help. And so,now they added it with a diuretic, but I didn’t know what to say. ANDREW MURRAY: It definitely sounds something more than anything to do with your thyroid that you’ve been using because it’s definitely, very, very short and very, very quick to come on. It’s a very rapid onset. So, as Dr. Peat was saying,it’s much more indicative of something hormone or catecholamine based that would have such a rapid onset. Okay, yeah, it’s probably a little bit outside of the scope of this talk show just to comment on this any further there. But I appreciate your call. .CALLER:Thank you so much. I appreciate you too. Thank you. Bye. ANDREW MURRAY: Okay. So what other callers do we have? The next caller. You are on the air. And where are you from? CALLER: Missouri ANDREW MURRAY: Okay. Hi, go ahead. Hello. CALLER: This is David

00:40:20 > from Missouri. ANDREW MURRAY: Yeah, go ahead, David. I think we got some interference between your… CALLER: Yeah, just so you know, normally, you would be able to hear the radio show when you are waiting on the phone and it’s not doing that. So I had to listen to that. ANDREW MURRAY: Unfortunately, there is some hum here in the studio that I can hear and whenever the lights flashing I also say hear that too. So I think there is some kind of – it’s not uncommon unfortunately. CALLER: Yeah, that’s what I was saying. Normally, you can hear the radio show while you have the phone, listening to the phone, while you put on hold and you can’t do that. ANDREW MURRAY: Got it. CALLER: For some reason. So they are doing something differently. ANDREW MURRAY: I am not sure, what’s it. CALLER: Yeah, one of the things – does listening to the news cause high blood pressure? ANDREW MURRAY: Quite probably if it’s bad news. CALLER: Yeah, that was one of the things you didn’t ask her. So I quit listening to the news and my blood pressure went down. ANDREW MURRAY: There you go. CALLER: But anyway, I’ve heard for years that coconut oil is an antibiotic

00:41:22 > and also anti-fungal. And, number one,I wanted to ask Dr. Peat if that is true. And then how would that work if that were the case. And then also, I think along the same lines, I’ve heard him – I shouldn’t say him. Dr. Peat, I have heard you said that when you eat starch that the starch is able to get into the blood stream and creates all sorts of problems in capillaries and different vessels and that the saturated fat helps to prevent that. So how does saturated fat help along those lines as well?Is it somehow coating the bacteria and the molecules of starch? RAY PEAT: It slows digestion enough, keeps things in emulsion so that the enzymes have time to start breaking down the starch particles.

00:42:24 > It isn't known exactly why that happens, but Gerhardt I forgot his name at the moment. the man who did the persorbtion research, showed that the starch without fat would immediately, in 15-20 minutes, show up in your blood stream. With fat, it didn't show up in the blood stream and it probably gives it time to break down a little bit. the I think the most important effect of the fat is that... germicidal action suppressing bacteria... if your digestion is really working right, your whole small intestine should be sterile - free of bacteria. and

00:43:26 > Sluggish digestion...low thyroid people often get bacteria growing all the way up close to their stomach. In that case, when you eat any starch, it feeds the bacteria, the bacteria produce endotoxin which causes your intestine to produce nitric oxide and serotonin and histamine. The nitric oxide is a very powerful poison of oxidative metabolism. So, the combination of bacteria, especially in the small intestine, and any kind of starch that isn't quickly absorbed into you blood stream, is going to feed the bacteria, increase the nitric oxide, and basically poison your respiratory metabolism

00:44:28 > all through your body. Many years ago, people experimenting with germ-free animals - their whole life they are isolated from bacteria. and They have a very healthy life, low mortality until extreme old age. They eat about 20% or 30% more calories than the ordinary germ- bearing mice, but they are leaner, much smaller fat deposits, and they don't suffer from anxiety. and How to explain that, it means that the bacteria are producing something that poisons your metabolism.

00:45:30 > George Burr's research with the polyunsaturated fats - he demonstrated that these fats have a similar poisoning effect on your oxidative metabolism, so that without them the animals burn 30%-50% more energy without getting fat. So, possibly the polyunsaturated fats are contributing to the nitric oxide production, but definitely the bacteria eating starch are a major source of this anti-metabolic material. CALLER: So, is the coconut oil, because of the short-chain and medium- chain, possibly in that action that you just described, better than butter? and RAY PEAT: No, all of the saturated fats are pretty good anti-fungals and anti-bacterials,

00:46:32 > but I think the shorter chain... the athlete's foot remedy that kills fungus very efficiently is an 11 carbon saturated fat or a monounsaturated, and the shorter they are, the faster they diffuse, and apparently they are more active as toxin or antiseptic if they are a little shorter than the stearic acid of butter. Soap is traditionally as a good antiseptic, and that's usually made with a stearic acid. CALLER: Dr. Peat, based on several things that you’ve recommended, I grow different bamboos, and so I can’t wait till the spring because I am going to try to soup and I'm just curious what you think about it.I'm going to use an acme juicer

00:47:34 > and I am going to get the juice from potatoes. And then I was going to cook the bamboo sprouts and – now, that I – for some reason, I always thought that you didn’t think that mushrooms were possibly good, but I would love to have shiitake mushrooms in that soup and then put plenty of butter and coconut oil and some salt. Do you think that's a decent soup? RAY PEAT: I think so, but it's really good to make sure you don't get toxic mushrooms. CALLER: Well, the only thing I grow is shiitakes, is that possibly a good mushroom, do you know? ANDREW MURRAY: I’ll have to interject here and tell you that the only thing that I am allergic to is Shiitake mushroom. I came out on a widespread body rash and I couldn’t explain it first time around. I thought it was very strange and I contracted something serious. I was seriously worried about it. It took about four weeks for it resolve. And then again about four years later, the same

00:48:36 > thing happened again and I made a connection to Shiitake mushrooms. And as you know, I am a naturopathic doctor and I work with extracts and I make extracts of Shiitake mushrooms. And the third time around, when I was handling shiitake mushroom powder, the same thing happened. I got a widespread rash over my face and my hands where I had been not just handling the product, but must have breathed some of it in and got it in contact with my face. So I find it a very allergenic product. So I would just put that out there that – just because people talk about… CALLER:I have been growing them for a while and eating them, but I would try not to consume too many. But I have never seen a direct relationship to any kind of problem. ANDREW MURRAY: That’s the only thing that I’ve been reactive to. CALLER: Dr. Peat has talked about Gerald Pollack a few times and I listened to an interview recently that I thought might be interesting for everybody. He was talking about grounding which

00:49:38 > I think I’ve mentioned before on a show, about like walking barefoot and then the electrons flowing into the body from the earth. And one of things that he was mentioning,he said,of course, there’s much scientific studies to validate this, but he is really into the idea of structured water. And he was saying how walking barefoot and getting natural sunrise could very possibly be helping to structure the water in the body. I thought that was pretty interesting, kind of puts a few things that you’ve been talking about for a while. Does that make sense at all to you, Dr. Peat? RAY PEAT: Definitely the flow of the electrons is the basic thing that structures water. When I talk about energy and structure, I'm thinking about, primarily - first of all - the fine layers of water adjoining proteins and fat in the cells,

00:50:40 > and that's created and maintained by the flow of electrons mostly from glucose to oxygen through the various catalysts. When that's interrupted, when oxygen isn't able to keep pulling the electrons - and its this flow of electrons that generates the structure just like if you stir a pot of spaghetti, all the strings line up in a certain direction - that sort of thing is what happens microscopically. The energy flow generates structure, and that has all of the consequences of cell differenti... CALLER: One of the things I didn't mention that he had talked which totally aligns with what you said. He said the red wave lengths of light are what help structure the water.

00:51:42 > thought was really interesting. RAY PEAT: Oh! A German researcher, a young guy named Andrei Sommer, has been doing extremely interesting research showing exactly that - that red light itself organizes the structure of water. CALLER: So I think it’s important to do like Adam and Eve and walk naked in the garden in the sunlight. ANDREW MURRAY: Okay, David. I appreciate your call. CALLER:I was joking. I thought I would get a laugh. ANDREW MURRAY: No, no, no. That’s another big great Idea. I appreciate your call. But I think we have another one lined up here. Thank you. I know, Dr. Peat, you talk about red light a lot as a free radical quenching substance and anti-inflammatory. RAY PEAT: And it desorbs nitric oxide from the cytochrome oxidase. ANDREW MURRAY: Okay. Somebody called in during that dialogue

00:52:44 > there. And I think they’ve left the question with the engineer. So if the question wants to be read out, then perhaps we can go from there. SOUND ENGINEER: She was just basically wondering – she said she is 64 years old and wondering about under-eye puffiness, a 64-year-old lady. ANDREW MURRAY: Sounds like low thyroid. But, Dr. Peat, what do you think. RAY PEAT: Sometimes low thyroid or something missing in the diet can be a factor, but most often it's low thyroid - for example, if your thyroid is chronically low, your cholesterol is likely to be chronically above average as a compensation, because thyroid should turn cholesterol into the steroids - progesterone, pregnenolone, DHEA - and those should regulate the water, and the inside outside the cell balance of the water. ANDREW MURRAY: Okay. I think we have another caller who has

00:53:46 > just called in just a moment ago, so let’s take this next caller. Caller, you are on the air. And where are you from? CALLER: Okay. Let me turn my radio off. Let’s see, I am from the North Coast here. ANDREW MURRAY: Okay. CALLER: I had a question – what do you know about sulfites in wine, causing digestive problems? And are wines – are companies that produce wine required to state that sulfites are in wine? Do you know anything about that? ANDREW MURRAY: Sure, it’s a labeling recommendation for sure and sulfite- free wine can be labeled sulfite-free. Other wine that isn’t normally has to be labeled contains sulfite. And I know Dr. Peat has always mentioned the sulfites are very allergenic, can cause many different symptoms from headache to rash to respiratory disorder. But, Dr. Peat what else do you have to say about sulfites? RAY PEAT: Well,

00:54:48 > RAY PEAT: It's potentially very pro- inflammatory, and it interferes with the handling of electrons. I think that's why it is so dangerously allergenic for so many people. I've had the experience of sulfited wines that gave me vertigo and extreme symptoms for several days, which I think were from causing inflammation of the intestine. ANDREW MURRAY: Okay. So just allergenic in general. CALLER: And my question refers – what about messing up digestive system and causing pain in digestion. That’s what I'm wondering if it’s related to that. RAY PEAT: Well, red

00:55:50 > wines contain their own histamine which can cause symptoms in a lot of people. CALLER: Thanks a lot. ANDREW MURRAY: Okay, you are welcome. Okay, well, I’d stop right there Dr. Peat, and just thank you so much for spending your time again this month with the show. I just want to let people know how to find out more information about you. RAY PEAT: Okay. ANDREW MURRAY: Okay, thanks so much. Okay, well, thanks to the callers that have called in. And, yeah, again there is certainly more scope for expanding the discussion on You Are What You Eat. Dr. Raymond Peat’s website has a wealth of information where people can find lots of articles that are fully referenced scientific articles. His website is www. raypeat. com and then there is,like I say, probably something in the

00:56:52 > order of 40 to 50 articles on various different subjects, all of which are his specialism in hormones and endocrine subjects. So his website www. raypeat.com. We can be contacted Monday through Friday during business hours at1-888- WBM-HERB. And,yeah, this is a couple of days until the winter solstice, the darkest time of the year. Christmas is coming up. I hope everybody here is paying attention to what it is to kind of eat over Christmas. Hopefully, no polyunsaturates. Hopefully, people are cooking with butter and animal fats and making sure that what you eat is organic. Again, like I said,you are what you eat and food chain is an extremely toxic product. The whole food industry is extremely permeated with lots of different chemicals now that make food not what it used to be.

So when people say,it’s not like my grandmother used to cook. That’s because she was cooking with real food and unfortunately a lot of our food now is not particularly real. So, yeah, always eat organic. Source and support organic production and watch what you eat. Until the third Friday of next month, Merry Christmas!