The peatiest fruit suggestions
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@Jennifer
By cider you mean apple juice, but unfiltered? I just realized that 'cider' is a bit of an ambiguous term. What we call cider in Europe is usually an alcoholic beverage, like wine, but made with apples. It would be quite impressive if you drank 4L of that cider a day.@lobotomize-me
What flavonoids inhibit thyroid function? Any in particular? Many 'peaty' foods are relatively high in flavonoids, like coffee or orange juice.I've never been a big party attender, but I never went to a party where I didn't probably offend most of the people there by talking about what I was interested in. (Ray Peat)
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@Jennifer oh sweet!
If you don't mind, what brand do you get at Whole Foods. In the south, nobody's been able to make an apple orchard succeed commercially that I know of... Unfortunately, according to Peat, most apple juices leave the apples to rot, which grows fungus -- and I have noticed more head congestion after drinking lots of it. I'll hafta look for fresh pressed next time I go.
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@Luke, haha…more like concerning but yes, what constitutes cider here is a bit confusing. I’m not sure about the rest of the country, but here we call fresh, non-alcoholic apple juice made in a cider mill “cider” and alcoholic cider “hard cider.” Some ciders start out fermented—to create a certain flavor profile—and then the alcohol is removed through a process called de-alcoholization (vacuum distillation, reverse osmosis or filtration). Apple juice, whether filtered or unfiltered, is typically a shelf-stable juice—Mott’s is probably the most familiar brand in the US, not just for their juice, but also their apple sauce. It has been in existence since 1842.
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@LetTheRedeemed, I’m sorry to hear you’ve experienced head congestion from it.
The two brands I get come from local farms so Whole Foods may not stock them in your region but if not, they may be willing to special order them for you because they’re brands they carry. I’ve asked my local Whole Foods to order products they carry at the Whole Foods in California before. The brands are Brookdale Fruit Farm out of Hollis, NH and Carlson Orchards out of Harvard, MA. Here are their websites: -
@Jennifer for some reason if i drink them too much my temps/bpm drop and i feel odd. it may be because i bought local apple juice from the supermarket nothing special
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@lobotomize-me, gotcha. I’m wondering if it’s something inherent about apples that you’re intolerant to or if it has to do with the processing of the particular juice you bought. Along with the rotten apple/fungus issue that LetTheRedeemed mentioned, clarifying agents used in the processing of commercial juice that aren’t required to be listed on the label can be problematic, especially for those with compromised health.
I had a conversation about this topic with members on the old Ray Peat Forum so in case they’re useful, I’ll post my comments below, but I was having a severe reaction to commercial juice in 2023, which prompted me to switch to the cider as my staple juice. Within minutes of having commercially processed juice, my heart was racing, my breathing was labored, I was convulsing and breaking out in hives:
“I forgot to mention I also used to buy the Lakewood brand until I started having severe allergic reactions to what I thought was fruit. It turned out it was the clarifying agents used in the processing of bottled juices that aren’t required to be listed on the label, not even organic juice. I contacted the companies of the bottled juice I was drinking and all but Lakewood got back to me. The ones that did said they use clarifying agents. If you do an internet search for clarifying agents used in processing juice, you’ll get a ton of hits but to give you an idea of some that are used, you can see a list of them in the link below on pages 3–6:
Quality/Brix, i.e., the measurement of dissolved solids (sugar and minerals) is more important to me than whether or not juice is raw. There’s nothing in juice that I can’t get from the more nutrient dense animal products I consume so some nutrient loss from pasteurization isn’t a concern.”
And here’s my response to the question of pasteurized milk from the grocery store having clarifying agents:
“From my understanding, to meet consumer demands for low pulp and clear juice, clarifying agents are used to break down and separate plant matter that would otherwise make the juice fibrous and cloudy. Since what makes milk opaque has the most nutritive value—casein joins with calcium and phosphate to form micelles, and when light hits the micelle particles it causes the light to refract and scatter, making milk appear white—I can’t think of a reason why clarifying agents would be used, however, if milk is fortified with vitamins, the vitamin packs contain potentially problematic preservatives and emulsifiers like polysorbate 80 and propylene glycol. Same goes for cheese. Vegetable rennet used in cheese production is fermentation produced chymosin (FPC), which often contains trace amounts of sodium benzoate E211, and animal rennet can also have hidden additives like sodium acetate, propylene glycol and potassium sorbate. The cultures used often contain trace amounts of maltodextrin.”
My post isn’t meant to scare people off of what would normally be well-tolerated by the average person, it’s just something to consider if one’s health is compromised in any way. I no longer have allergic reactions to commercial juice or any other food.
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@Jennifer wow commercial apple juice is worse than I thought!!!
Thank you thank you thank you I'm gonna try with my whole foods
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My pleasure, @LetTheRedeemed.
I’m keeping my fingers crossed that your Whole Foods has the cider. -
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pomegranate is peatiest fruit
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I have peach, apricot and apple trees on my property. I also have a lot of grapes. So I eat a lot of those when they are sun ripened. I love to make sun jam from my apricots, it's delicious and I eat it with my home made sourdough bread.
This year I have a lot of watermelons too. So I am eating tons of that too. I don't keep it. Whatever I have too many of I give away.In winter I don't eat a lot of fruit when it's not in season. I do press store bought oranges for juice. Personally I would try to eat as much fruit in season as possible.
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@lobotomize-me y tho
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@lobotomize-me said in The peatiest fruit suggestions:
@Jennifer, this kind of reasoning is not applicable to most foods. For example, apple juice tastes great but causes arsenic toxicity when consumed often.
It is applicable to most foods. the food that taste and make you feel the best, is the best food.
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@user2 I only agree if they make you feel great long term.
But grasping that concept as humans, who only have direct comparison of the present to memories we have of the past, I must say it is hard to find something which can 100% make you feel good long term. And for that reason, one must research foods comprehensively.
A lot of foods make you feel good for a couple of hours and then make you crash after a while
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@lobotomize-me said in The peatiest fruit suggestions:
@user2 I only agree if they make you feel great long term.
A lot of foods make you feel good for a couple of hours and then make you crash after a while
Then they aren’t good for you in your current state, and that’s not something you will discover from researching it. It must be experienced, for ourselves. I’ve learned the hard way that what looks good on paper can be disastrous in practice. The point of my original post is that just because a food’s nutritional profile looks ideal from a peaty standpoint doesn’t mean it’s the peatiest if we don’t actually enjoy it, and this is coming from Ray himself.
