Tag Archives: cooking

Recommendation: The metabolic blueprint cookbook

Posted on by
2

Today, I’m plugging a newly-released Cookbook, which its recipes are largely based off of the dietary recommendations of Dr. Ray Peat. This is a different kind of cookbook because it also provides physiological explanations as to why specific recipes, foods and their respective nutrients are beneficial to/work synergistically with the body. The book is part of East West Healing’s Metabolic Blueprint Program. The program offers enthusiasts a basic platform to (whole)isitically understand the body, the metabolism, the metabolic mechanisms/reactions, and their relation to healthy/unhealthy biological activities.

Here are some words about the cookbook…

The Metabolic Blueprint Cookbook is one of a kind, must-read – 100+ page packed with factual information – from the basics on macro nutrients to defining what foods were designed for human consumption, to understanding how foods can heal your metabolism. More than ever before, people around the world are becoming increasingly health-minded – conscientious of the foods they eat and focusing on establishing a proper dietary regimen. However, nutritional myths currently flood the information super highway.

“The industrialization of food has degraded the actual materials that are available, but it’s still possible, with a cookbook such as this, to have a healthful, varied and enjoyable diet.”

-Ray Peat PhD.

TABLE OF CONTENTS:

  1. The Basics: Understanding Carbohydrates, Proteins and Fats, Coconut Oil, Gelatin, Salt, Calcium, Dairy and Food List
  2. Staple recipes: Coconut mayonnaise, roasted garlic, homemade sweetened condensed milk….and much more!
  3. Gelatin/Jello/Custard recipes
  4. Drinks, Shakes and Smoothy recipes
  5. Egg recipes
  6. Vegetables/Salads/Snack recipes
  7. Marrows and Broth recipes
  8. Shellfish/Fish recipes
  9. Meat recipes
  10. Deserts and Treat recipes
  11. Home-made Ice Cream recipes
If you are intrigued by the research/work of Ray Peat, Broda Barnes, Hans Selye, Gilbert Ling, Francis Pottenger, Weston Price, Josh Rubin, Chris Dillon, Danny Roddy, and Matt Stone, then this cookbook is right up your alley.

If you’d like to discuss this perspective along with other health-related insights, please contact me for a FREE Conversation.

jdperryhealth.com
jdperryhealth.tumblr.com
jdperryhealth@gmail.com

Are microwaves healthy?

Posted on by
1

No, it’s not that you’re lazy or that you don’t have time to make food or that you’re always in a rush. A lot of people simply do not know that much about microwaves or their possible affect on health aside from “don’t stand too close” to the thing because of the radiation exposure… but the food your about to consume is allowed to be smack in the middle of the thing without question? Hmmmm.

There’s a lot of research that says microwaves are bad, that they create carcinogens (agents that bind to DNA and affect the structure, thus causing further mutations and possibly cancer), that they affect the nutritional value of the food… but there’s a lot of research backing microwaves, claiming they’re safe, that they’re harmless, yadda, yadda, yadda.

I’m going to throw some perspectives out there to let you decide for yourself…

  • What would happen if a medical journal or well-respected doctor stood up and spoke out against microwaves – what would happen to the big corporations and investors that have a great deal of money buried in the predicted sales of microwaves?
  • Any type of high-heat cooking can create carcinogens within food. A quick, extremely high-heat exposure can destroy enzymes and nutrients in food, specifically fats and proteins, altering their structures, thus making them indigestible/unrecognizable for the human body. Flash-frying in a pan, deep-frying, and microwaves are all on the same level of heat-exposure; however the type of heat-energy makes a difference.
  • It is slowly catching on that unsaturated oils are not ideal for cooking (or for any heat or light exposure) because of their ability to oxidize, spoil, and create free radicals, and they’re just as unstable when cooked in microwaves.
  • What do most people microwave their food in? Plastic containers. BPA-free or not, it’s very likely for that plastic or colorings to melt and become part of your once-healthy meal. Glass is a much safer alternative.
  • Microwaved food just isn’t the same as stove-top, toaster-oven, or conventional-oven cooked food. What’s with the soggy pizza, man?

So, those are some perspectives from a few different angles. Hopefully I got ya thinking.

jdperryhealth.com
jdperryhealth.tumblr.com
jdperryhealth@gmail.com

Define: Free Radicals

Posted on by
2

Free radicals are dangerous, right? Here’s what all the hoopla is all about via an excerpt from Bruce Fife’s The Coconut Miracle (and my follow-up)…

“Research over the past three decades has identified free radicals as a key player in the cause and development in degenerative disease and aging. Simply put, a free radical is a renegade molecule that has lost an electron in its outer shell, leaving an unpaired electron. This creates a highly unstable and powerful molecule entity. Free radicals will quickly attack and steal an electron from a neighboring molecule. The second molecule, now with one less electron, becomes a highly reactive free radical itself and pulls an electron off yet another nearby molecule. This process continues in a destructive chain reaction that may affect hundreds and even thousands of molecules.

“Once a molecule becomes a radical, its physical and chemical properties are permanently changed. When this molecule is part of a living cell, it affects the function of the entire cell. Free radicals can attack our cells, literally ripping their protective membranes apart. Sensitive cellular components like the nucleus and DNA, which carry the genetic blueprint of the cell, can be damaged, leading to cellular mutations and death.”

“Today some 60 or so degenerative diseases are recognized as having free-radical involvement in their cause or manifestation.”

“We are exposed to free radicals from the pollutants in the air we breathe and from the chemical additives and toxins in the food we eat and drink. Some free-radical reactions occur as part of the natural process of cellular metabolism. We can’t avoid all the free radicals in our environment, but we can limit them. Cigarette smoke, for example, causes free-radical reactions in the lungs. Certain foods and food additives also promote destructive free-radical reactions that affect the entire body. Limiting your exposure to these free-radical-causing substances will reduce your risk of developing a number of degenerative conditions. In this regard, the types of oil you use have a very pronounced effect on your health, because many oils promote the formation of free radicals.”

What kind of oil is Bruce Fife referring to? Polyunsaturated fatty acid oils, of course! The more unsaturated an oil, the greater an opportunity to form or harbor free radicals. Any exposure to oxygen, light, and [prolonged] heat can oxidize the highly unstable fat molecules in [poly]unsaturated fats. When oxidation occurs, free radicals form.

Take into account all of the highly-unsatuarted oils that are quite possibly in your daily diet: Soy [oil], corn oil, vegetable oil, cottonseed oil, safflower oil, sunflower oil, crisco, canola oil, hydrogenated oil, nuts, seeds, and most raw, above ground vegetables. Check out all of your ingredient labels (food AND drinks) and find out what your frequented restaurants use for cooking oils. How many free radicals do you experience on a daily basis?

You can do the best you can to eliminate free-radical-encouraging-foods from your diet OR another way to slow down their oxidation rate once ingested is by adding a saturated fat to the meal, i.e. coconut oil, butter, beef fat, dairy fat, or palm oil.

jdperryhealth.com
jdperryhealth.tumblr.com
jdperryhealth@gmail.com

Fats101: What makes a Fat UNhealthy?

Posted on by
Reply

This is a huge subject for me (and I’m sure it is for other health fact debunking enthusiasts) because I believe that there is a lot of false or misinformation out there that’s hurting more than helping the American people. Specifically, we are told that Saturated Fats (Butter, Dairy, Meat) are unhealthy and rampantly causing disease, while we are promoted and marketed to consume Polyunsaturated Fats (Vegetable, Nut, & Seed Oils) as a part of an “anti-inflammatory” and “heart-healthy” diet.

Marketing, ad campaigns, published medical journals, government recommendations, controlled [insert asian country name here] studies, health benefits, and nutritional values aside… let’s look at the molecular structures of Saturated and Unsaturated Fats, and how their structures are effected by heat or pressure…

Saturated Fatty Acid
Examples: Butter, Coconut Oil, Dairy Fat, Egg Yolks, Animal Fat

  • One chain of Carbon and Hydrogen atoms
  • No double bonds on the chain
  • Very stable structure due to the lack of bonds (no weak points)
  • Stability = High heat and high pressure threshold
  • Not susceptible to turn rancid, spoil, oxidize or become a Trans Fatty Acid

Monounsaturated Fatty Acid (Omega -3)
Examples: Olive Oil, Macadamia Nut [Oil], Egg Yolks, Fish, Nuts, Seeds

  • Two chains of Carbon-Hydrogen atoms
  • Contains one Carbon-Carbon double bond on the chain
  • Moderately stable due to one double bond (weak point)
  • Stability = Moderate heat and moderate pressure threshold
  • Is susceptible to turn rancid, spoil, oxidize or become a Trans Fatty Acids

Polyunsaturated Fatty Acid (Omega -6)
Examples: Vegetable Oils, Fish, Nuts, Seeds, Above Ground Vegetables

  • Three or more chains of Carbon-Hydrogen atoms
  • Contains two or more Carbon-Carbon double bonds on the chain
  • Low stability due to two or more double bonds (weak points)
  • Stability = Low heat and low pressure threshold
  • Highly susceptible to turn rancid, spoil, oxidize, or become a Trans Fatty Acid

What about Trans Fatty Acids?

Take a look at the last bullet point for each Fatty Acid and tell me which Fats are capable of becoming a Trans Fatty Acid… ONLY the Unsaturated Fatty Acids. Why? Because UFAs structures are much less stable than a one-piece Saturated Fatty Acid due to the double Carbon bond(s). In Fats’ case, bonds are weak points, thus encouraging a susceptibility for change (or mutation if you want to be real about it). Trans Fatty Acids are predominantly man-made (with few occurring naturally within Ruminant animals), and TFAs are primarily a result of heat and pressure. When an Unsaturated Fat is heated or pressurized beyond its threshold, the molecule mutates so that the Hydrogen atoms located at the double bond shift to opposite sides, which creates an unnatural molecular structure… aka Trans Fat. The more double bonds a Fat molecule yields, the more susceptible its structure is to become mutated (i.e. Polyunsaturated Fats – but that doesn’t fully discount Monounsaturated Fats!).

I’ll end with this…

Are the molecules the real problem or does the problem lie within how the molecules are used, treated, heated, cooked, pressurized, pasteurized, packaged, stored, ingested, and react? Not only are Unsaturated Fats unstable when they experience an oxygen-exposed, pressurized, tumultuous, and prolonged high-heat manufacturing process, but they are equally unstable when they experience an oxygen-exposed, pressurized, tumultuous, and prolonged high-heat digestive process. Think about that for a bit and get back to me…

jdperryhealth.com
jdperryhealth.tumblr.com
jdperryhealth@gmail.com