The peatiest fruit suggestions
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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.
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@Jennifer hey Jennifer. Would "unfiltered apple juice" be an indicator that no clarifying agents are used?
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@LetTheRedeemed, not sure if you found some apple cider, but I was at Whole Foods yesterday and they carry a cold-pressed apple juice by the brand Evolution Fresh that is 100% apples, nothing else added, and I think it’s sold nationwide. They have a limited edition cider with cinnamon and nutmeg. It’s not as sweet as the Brookdale and Carlson ciders, but I added some honey to it and it was quite tasty heated up.
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@Jennifer said in The peatiest fruit suggestions:
I added some honey to it and it was quite tasty heated up.
Fine but limit the amount or the frequency. Rather at the breakfast.
Apple is rich in fructose (processed by liver). Not to be transformed into fat in adipocytes. As well for honey. Not a problem if you balance with glucose and potassium. Potassium for metabolizing metabolites / to have them leave the body (+ water and pee easier ) (salicylates).
I'm sure you do it, but they are other readers ...
Personally, I target 50/50 glucose / fructose.
When I eat a pear, I often eat it at breakfast + another fruit. We are the land of peers, here in Belgium. Then I add a protein source (with fat) and a tsp coconut oil if I haven't got SFA enough.
Need a extra dose of glycine too to manage salicylates if you do that several times on the day. Or add a dose of potassium bicarbonate to avoid a drawback (target 7.5 pH). -
Hi @Aniciete, typically, yes. If it says unfiltered and the juice is cloudy with pulp, clarifying agents most likely weren’t used. It’s with clear juices, even those with some sediment at the bottom, that clarifying agents have likely been used.
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Thank you for the tips, @LucH.
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@LucH
Sorry for off topic, but Dutch or French speaking part of Belgium? -
@Luke said in The peatiest fruit suggestions:
Sorry for off topic, but Dutch or French speaking part of Belgium?
French speaking (Liège, 100 km from Brussel).
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@LucH said in The peatiest fruit suggestions:
@Luke said in The peatiest fruit suggestions:
Sorry for off topic, but Dutch or French speaking part of Belgium?
French speaking (Liège, 100 km from Brussel).
Ah, I never really understood why that part is French speaking, as it's very close to the Netherlands, but I guess I don't know enough about the history and geography (as far as I know the border between Wallonie and Vlaanderen isn't far away). I was once in Maastricht and made a little trip the Liège, and when I started talking Dutch to waiter in a small café he looked at me as if I'm a lunatic.
To contribute something to the topic instead of just rambling: As long as it's ripe and you digest it well, all fruit should be pretty peaty.
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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@LucH said in The peatiest fruit suggestions:
@Luke said in The peatiest fruit suggestions:
Sorry for off topic, but Dutch or French speaking part of Belgium?
French speaking (Liège, 100 km from Brussel).
I only think of one thing, when I hear Belgium and French speaking. (As long as we're temporarily off topic.)
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Back on topic, guavas and mangoes are great. I find guava harder to get at proper ripeness. Mangoes tend to ripen much easier after purchase. Where guavas tend to simply just go bad, versus becoming ripe. Moral of the story for guavas, for me, is buy them ripe or not at all.
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@Mossy said in The peatiest fruit suggestions:
Back on topic, guavas and mangoes are great. I find guava harder to get at proper ripeness. Mangoes tend to ripen much easier after purchase. Where guavas tend to simply just go bad, versus becoming ripe. Moral of the story for guavas, for me, is buy them ripe or not at all.
Same here. The ataulfo mangoes are excellent here when in season, but I gave up trying to find ripe guavas and instead, I buy it in juice form now and have it year round. I also get delicious lychee, passion fruit and soursop juice from the same company. I order a case (24 pack) weekly from Amazon.
I have stood on a mountain of no’s for one yes. ~ B. Smith
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@Luke said in The peatiest fruit suggestions:
To contribute something to the topic instead of just rambling: As long as it's ripe and you digest it well, all fruit should be pretty peaty.
Agreed.
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@Jennifer said in The peatiest fruit suggestions:
@Mossy said in The peatiest fruit suggestions:
Back on topic, guavas and mangoes are great. I find guava harder to get at proper ripeness. Mangoes tend to ripen much easier after purchase. Where guavas tend to simply just go bad, versus becoming ripe. Moral of the story for guavas, for me, is buy them ripe or not at all.
Same here. The ataulfo mangoes are excellent here when in season, but I gave up trying to find ripe guavas and instead, I buy it in juice form now and have it year round. I also get delicious lychee, passion fruit and soursop juice from the same company. I order a case (24 pack) weekly from Amazon.
I have seen the ataulfo in stores, but tend to go for the larger varieties, which I'm seeing are either Haden or Tommy Atkins. Those names are new to me, as I just looked them up on mango.org:
https://www.mango.org/mango-variety/haden/
https://www.mango.org/mango-variety/tommy-atkins/I'll give the ataulfo a try next time.
You've given me an idea for juice. On the outskirts of where I live there is a guava orchard, but I have to buy in large quantity. I can't possibly eat them all in time; and unlike store guavas, which tend to be under ripe, these tend to be slightly over ripe —at least the last time I bought them about half were. That's better than under ripe, imo. So, I could juice any remaining gauvas, and freeze the juice if necessary. I'm guessing the juice would take well to freezing. Maybe even the fruit itself would.
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@Mossy, those are the two main varieties we have where I live. I don’t know if it’s because they’re often unripe, but I find them to be fibrous, especially compared to the ataulfo—its flesh is buttery, IMO—and pine-like/resinous in flavor, something I never taste with ataulfos. But how nice to have access to a guava orchard. I haven’t tried freezing guava before, but I’ve been successfully juicing and freezing fruit for at least 20 years now, including tropical varieties, and frozen fruit was a staple of mine the roughly 8 years in total that I followed Dr. Graham’s 80/10/10 diet and Dr. Morse’s protocol so my guess is it freezes just as well as all other fruit.
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@Jennifer said in The peatiest fruit suggestions:
@Mossy, those are the two main varieties we have where I live. I don’t know if it’s because they’re often unripe, but I find them to be fibrous, especially compared to the ataulfo—its flesh is buttery, IMO—and pine-like/resinous in flavor, something I never taste with ataulfos. But how nice to have access to a guava orchard. I haven’t tried freezing guava before, but I’ve been successfully juicing and freezing fruit for at least 20 years now, including tropical varieties, and frozen fruit was a staple of mine the roughly 8 years in total that I followed Dr. Graham’s 80/10/10 diet and Dr. Morse’s protocol so my guess is it freezes just as well as all other fruit.
Ok, interesting. Indeed, I also would call those two varieties fibrous; and the longer I let them ripen the smoother they get, and less fibrous. I will definitely have to try the ataulfo. I think another reason I probably go for the larger variety is they are larger for the same price, if not cheaper. But, I will try the ataulfo when I get a chance. I don't always see them.
Yes, it is nice having the orchard relatively close. I didn't even know the orchard was by me all these years. I found it by accident, searching for local growers. Actually, I haven't been there in years, due to the quantity requirement, but I think I'll attempt it again. Though, I could imagine it's past harvest time currently (P.S. seems like the harvest may still be happening, but the tail end).
Good to know about your success with freezing fruit. Your diet, and food planning and management, all seem very good. I have a bit of a love-hate relationship with it — haha. The more real and whole foods it is, the more time consuming; but no doubt, the better. It's just a matter of finding a balance and making room for yet another from scratch, so to speak, additional process.
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@Mossy said in The peatiest fruit suggestions:
@Jennifer said in The peatiest fruit suggestions:
@Mossy, those are the two main varieties we have where I live. I don’t know if it’s because they’re often unripe, but I find them to be fibrous, especially compared to the ataulfo—its flesh is buttery, IMO—and pine-like/resinous in flavor, something I never taste with ataulfos. But how nice to have access to a guava orchard. I haven’t tried freezing guava before, but I’ve been successfully juicing and freezing fruit for at least 20 years now, including tropical varieties, and frozen fruit was a staple of mine the roughly 8 years in total that I followed Dr. Graham’s 80/10/10 diet and Dr. Morse’s protocol so my guess is it freezes just as well as all other fruit.
Ok, interesting. Indeed, I also would call those two varieties fibrous; and the longer I let them ripen the smoother they get, and less fibrous. I will definitely have to try the ataulfo. I think another reason I probably go for the larger variety is they are larger for the same price, if not cheaper. But, I will try the ataulfo when I get a chance. I don't always see them.
Yes, it is nice having the orchard relatively close. I didn't even know the orchard was by me all these years. I found it by accident, searching for local growers. Actually, I haven't been there in years, due to the quantity requirement, but I think I'll attempt it again. Though, I could imagine it's past harvest time currently (P.S. seems like the harvest may still be happening, but the tail end).
Good to know about your success with freezing fruit. Your diet, and food planning and management, all seem very good. I have a bit of a love-hate relationship with it — haha. The more real and whole foods it is, the more time consuming; but no doubt, the better. It's just a matter of finding a balance and making room for yet another from scratch, so to speak, additional process.
That’s good to know. I’ll try letting them ripen longer then. In this climate there’s a fine line between ripe and rotten when it comes to tropical fruit and overall, it has been less hit and more miss, for me. I hope you get a chance to try some good ataulfos and fingers crossed guavas are still available—I love happy accidents, especially those involving food. lol
I have a love-hate relationship with it, too. I’m all for quality nutrition, but this level of organization was born purely out of necessity. I don’t thrive on a diet native to this region or my family (mainly Swiss-French), and I meal plan, shop and cook for two and our diets are different—mine is fruit-based and his is meat-based—so I have to be organized if I want a life outside of a kitchen. lol
