Never feel satiated
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Hello everyone, the Ray peat protocols are great because they give me steady energy throughout the day and a happy mood which I struggled with before finding these methods. But one things is that I never feel satiated unless a meal has starch or meat protein. It's honestly something I'm okay with because I would rather have high energy levels throughout the day. Maybe the two are just inversely correlated and satiation naturally decreases energy levels. Or just years of stuffing myself with pasta and meat based meals has led me to a distorted view of "satiated". Just wondering what your guys experience with feeling of satiation and the ray peat style diet.
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@bowser you can feel satiated with gelatinous cuts of meat like beef cheeks, lamb shanks and ox tail. Bone broths also. I also have no issues having well cooked potatoes and soaked rice. Some people are anti starch but I do wonderfully with it.
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@Shar_to_the_dae I do feel satiated with these type of cuts and stews. Although how often do you consume these because they can get quite expensive?
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@bowser you’re right it can be pricey, I eat them once a day most days. If you can find direct from farmer it works out well. Also beef mince consumed with broth is quite budget friendly & balanced
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I also have troubles feeling satiety when I eat too less protein. Solution that works in my case is of course enough meat, but when I can't eat meat that day I drink milk, coffee with hydrolized collagen, juice with collagen, milk with cocoa and collagen and it helps me.
Second case I also get sleepy when I sit in front of PC or doing nothing, what helps me in this case is spending more time on sun and doing some excercises, that can be anything and depends on the day really (I have my own farm so you know, every day is different)
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Just off the top of my head ...
Ground beef, bone-in cuts of beef, veal, lamb, like chuck steak, marinated & roasted lamb shanks, beef short ribs.
Pressure cookers actually save energy, and in 45 minutes you can extract much of the collagen and bone marrow, comparable to a 3 hour boil. For this you can use beef or lamb neck or cut shanks (all are cheap). Chicken wing tips especially, just scoop out the solidified PUFA off the top when it cools. Buy glass bowls with lids and use them to freeze the excess. Otherwise it should keep in the fridge for at least 4-5 days depending.
Throw peeled potatoes into a juicer to extract their keto-acids, the starch will eventually settle to the bottom, keep or toss. Boil for 30-45 minutes in a stew or fry in your favorite oil. Research the old RP forum for more info on this.
White rice is ok if cooked well.
Nixtimalized corn aka masa harina or tortilla wraps. The key word to look for on the ingredients list is slaked lyme aka calcium hydroxide.
Certain saturated fats are satiating, like butter or beef tallow, you wouldn't need much.
Good cheeses.
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@wzuo Yup I try to get outside as much as possible and do some exercises which is a great perk of being WFH. I tend to just eat fruit and dairy until dinner where I'll have a meat and starch based meal then I'm ready for bed.
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@BioEclectic I love my pressure cooker. I try to make stew based meals with gelatinous cuts when possible, but I save the bigger meals for dinner to keep energy up throughout the day. I find fruit and coffee gives me the most energy
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20-40g of protein with every meal.
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@BioEclectic said in Never feel satiated:
Pressure cookers actually save energy
Effect of high pressure steam on the eating quality of meat proteins
High-pressure processing has potential for food preservation purposes because it can inactivate microorganisms and enzymes.
The spatial configuration of some enzymes is changed. Proteins are composed of amino acids connected by amide bonds. Due to high reactivity under pressure and heat the molecules are twisted and changed. They could be no longer recognized by our digestive enzymes.The use of high pressure to modify the functionality of food proteins
https://doi.org/10.1016/S0924-2244(97)01015-7
However some studies have shown to make it easier to digest meat but high pressure can affect protein conformation and can lead to protein denaturation, aggregation or gelation, depending on the protein system, the applied pressure, the temperature and the duration of the pressure treatment.
