#23: Thoughts on "The Ray Peat Diet" with Emma Sgourakis (The Nutrition Coach)

00:03:27 - Skip setup music

00:04:45 - Emma's road to bioenergetics

00:14:48 - Vegetables, etc.—Who Defines Food? by Raymond Peat, PhD 

00:16:27 - What was the first thing Emma implemented after reading Ray's

 work?

00:17:25 - Body temperature and pulse

00:20:56 - Emma's impression of Ray

00:28:39 - Feeding baby, and me 

00:32:45 - Supplemental progesterone use during pregnancy

00:35:32 - Tackling food aversion during pregnancy

00:38:06 - Raising kids from a bioenergetic point of view 

00:41:52 - Riffing on "The Ray Peat Diet" [image]

00:45:55 - How Emma approaches a new client

00:49:10 - The importance of dietary protein

00:56:00 - Cooking gelatinous dishes

01:01:25 - Marshmallows

01:03:59 - Danny and Emma's affinity for mushrooms

01:09:10 - Spaghetti bolognese with rice noodles, gelatin, and 

Parmigiano-Reggiano

01:11:32 - Cooking with a pressure cooker

01:12:58 - Rice noodles, shrimp, garlic, and Parmigiano-Reggiano

01:18:06 - "Naturally fermented sourdough is less harmful than standard 

or unleavened wheat products, but any starch tends to stimulate appetite

 by activating fat synthesis." Raymond Peat on sourdough bread 

01:20:46 - Saturée casein brownies

01:28:19 - "I think this chronic loss of copper accounts for the obvious

 features of aging..." Generative Energy by Raymond Peat (1994)

01:33:39 - defending fruit... and other NONcomplex carbs 

01:39:06 - Figuring out a person's unique nutritional requirements

01:44:28 - Salt recommendations for babies and constipation

01:49:20 - What does normal day of eating look like?

01:53:27 - If you could only have 5 foods...

01:56:33 - Weight gain during breastfeeding

02:02:41 - Is ground coffee safe to eat?

02:03:35 - Wilhelm Reich therapies

02:04:31 - A starting place to learn the bioenergetic perspective

02:08:45 - Making liver palatable