Its been 3 weeks now since I started to eat ultra low PUFA
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Don't count time. Otherwise, time won't fly. And you won't have the patience to see this through. With impatience, quick fixes will be the alternatives. Trying to rid the body of PUFA with niacinamide and aspirin for s short cut, which doesn't work.
Those who advocate aspirin and niacinamide remain overweight and obese.
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Lots of restriction and next to 0 nutrition, what are you thinking? Is this for a very short period of time? You’re going to become very sick.
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@Ray-Peat-Fanboy Just FYI I consumed most of my calories from cane sugar cola for a while and didn't feel good from it. I found out that natural sources of sugar like fruit juice contain thiamine which is necessary to process carbohydrates.
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OP if you include liver, oysters, and marmalade weekly, I’m sure you’ll keep all your nutrient requirements ok
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I agree with you. Achieving EFA deficiency is a long term process , might take several years
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I supplement with 100 - 300 mg thiamine HCL
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@RawGoatMilk88
Potatoes boiled with skin on are pretty high in a variety of vitamins and minerals. Look it up on the cronometer
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Very good ideas ! Its just that I have a aversion towards eating liver. I have eaten liver in the past but it always felt like something I had to "force" myself to do. Theres just something "yucky" about eating animal organs. I am fine with eating muscle meat but eating organs feels difficult.
Oysters would be good though. I am a big fan of seafood.
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@Ray-Peat-Fanboy :DD hear ya.
You'd be surprised, if you found a liver source that is immediately frozen, it's actually not bad. It turns out that sitting in a counter or thawing a few times before cooking, really gives it the gross taste people associate with liver (this is how my mom and sister are able to eat liver -- for whom it was an absolute no go due to prior experience. I hear lamb's liver doesn't even taste like liver -- maybe worth a shot.
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I also find calf liver to be milder, especially if cooked on very low heat and slightly undercooked, pink on the inside.
In the beginning it may require that extra push to eat it but that's only till you find your preferred way to cook it and get used to it. I've even diced it into small cubes and thrown it into soups just as i turn the fire off, it cooks instantly and more nutrition is preserved this way.
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@Ray-Peat-Fanboy I tried a PUFA Depletion "potato" diet similar to this, it tanked my mood and libido. I developed several signs of nutrient defficiencies like sensitive teeth, dry skin, brittle nails, easy brusing. I dont reccomend going this extreme. With time you can slowly deplete pufa using skim milk, oysters, liver, fruit, coconut oil etc.
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The amount of studies producing EFA deficiency with fat-free or Hydrogenated Coconut Oil-added diets are the majority, but apparently not the fastest to deplete EFAs.
I posted a few days ago how Oleic acid (MUFA) accelerates EFA deficiency, in the simplest study below 0.8% linoleic and a 20:1 Oleic:Linoleic ratio accelerated depletion. Apart from macadamias, I don't know of anything that has a good OA:LA ratio and little PUFA or is pure Oleic, so I think supplementing with Stearic Acid may be even better, since it is well known and used and has no PUFA, it is also widely converted into Oleic Acid within the body (Rats on a diet rich in Oleic vs Stearic have basically the same amount of Oleic in the tissues).
It would be nice to do an OmegaQuant to see if the depletion is working.
