@PeaterDinklage said in Rate my stack/guide my peating:

Im not hypothyroid; my tests last November gave me a TSH level of 1.90 and I'm fairly young as well

Of course, you know yourself better than I do, but a TSH of 1.90 isn't great, and I would personally say that almost a majority of people now are walking around (at least subclinically) hypothyroid to some degree.

@PeaterDinklage said in Rate my stack/guide my peating:

Bowel moments are not too consistent. Once a day minimum, but not well formed. Have thought of cutting dairy for digestion and skin issues, but it’s so vital for my calories.

This could do with some work too. Once a day is suboptimal (as per Roddy and others), this is something I'm working on myself too. From Peat himself too, poor digestion of dairy products is indicative of other digestive issues (overgrowth?) that warrant attention.

https://raypeat.com/articles/articles/milk.shtml
http://raypeat.com/articles/articles/hypothyroidism.shtml
http://raypeat.com/articles/articles/cascara-energy-cancer-fda-laxative-abuse.shtml

It's good to have another Judoka on the forum!

How is your digestion, how many bowel movements a day, and at what quality? That's an important indicator that things are running smoothly and your diet is well tolerated.

Personally, I have found a pretty profound difference between training Judo with an irritated digestion and low-metabolism, and training in a 'high-metabolic' state. My mental endurance and tolerance are significantly better (as you well know, the learning curve can be tough), and fighting feels more natural as opposed to having racing thoughts.

It would be fascinating to study the physiology of elite grapplers. The explosivity and mental processing speed are unparalleled.

@Evolutionarily Why is it always recommended that the membrane be removed?

@questforhealth said in Is Corn Good or Bad?:

whales and dolphins are spiritually advanced and eat whole fish, why don’t we just eat more animals nose to tail to become more advanced beings

Becoming more advanced beings (wild animals not capable of creative expression or the building of civilisation)... may an Orca consume your liver for derailing the thread

@Mulloch94

Thank you for your response. Because it is so calorically dense, compulsive fat intake seems like something I need to stay vigilant about.

I didn't notice any negatives from swapping to semi-skimmed from full-fat pasteurised milk. Keeping fat under 60-80g is difficult however.

@Martiño

Did you strain out the seeds?

I love the taste of kiwis, although it can be difficult to determine adequate ripeness before slicing them open. Have had kiwis that felt ripe and malleable to the touch turn out to be very sour and woody upon eating them, multiple times.

I can't say I've noticed digestive distress after consuming the seeds and even skin (!) of ripe kiwifruit. The seeds seem to be completely indigestible, passing visibly in the stool. I don't know how indigestible the skin is, however.

I have reduced my fat intake a lot, and have felt no negatives. However, I find it incredibly easy to consume large amounts of cheese, with this usually being generic store-bought cheddar or brie.

It's not at the point where I'm breaking into the fridge to eat half a wheel, but once I've started slicing, I would find it very easy to consume 100g+ of cheese in one sitting.

Could there be a nutritional explanation behind this?

@TopicalsOnBalls I have noticed this effect of resistant starches too - it makes me wonder how people tolerate batch-cooked meal prep that includes a lot of re-heated rice.

Have you found a difference between eating this resistant starch cold/reheating it? I haven't tracked re-heated rice enough to say, but eating cold potatoes seems to have really irritated my poor digestive system.

How do other users tolerate resistant starch?

I seem to digest white rice and potatoes well - I will always consume with saturated fat, and will cook rice until it is gelatinous, draining as much of the water as possible. Potatoes will typically be parboiled and then fried in coconut oil/butter.

This appears to be digested well, resulting in a consistent bowel movement without GI pain. However, I have found that consuming leftovers (I will often save 1/4 of the meal) in the evening before bed has led to a dramatic flareup of IBS symptoms - GI pain, bloating, and diarrhea.

I would often reheat the rice with some water, turning it into a simple stew. What really seemed irritating was eating leftover potatoes cold out of the fridge, which has resulted in the aforementioned issues the next day.

Is there a way to reduce resistant starch in cooled foods? Would re-cooking those leftover potatoes increase digestibility?

Gelatine/glycine/collagen has been a frequent recommendation here, especially to counter the inflammatory amino-acid profile of the muscle meats that we consume.

I followed this advice, starting with buying some generic "Dr. Oetker" 12 gram sachets of gelatine to experiment with. I would mix this in with some milk and a form of sugar, heating and then cooling it to make a discount panna-cotta.

However, I have found that consuming this directly correlates with flare-ups of eczema on my forehead, around my hairline, and across the sides of my nose. Removing this from my diet appears to directly lead to regression of irritation.

My question is whether this could be something inherent to the digestion of gelatine (as with many users, I am resolving pre-existing digestive issues), or whether this is likely indicative of contamination/impurity of the product? The sachet notes that the powder "contains sulphites".

Has anyone else here experienced a different reaction to brands of gelatine? I understand that grass-fed and organic options are available.