@jamsey found this, but not much else:
https://www.nature.com/articles/s41598-019-44106-5

With rapamycin, I’ve always wondered how many effects are downstream of its anti fungal and anti biotic effects. Is there any studies with it in germ free animals?

@yerrag
I think you are correct about the shying away from the topic of fat metabolism, but I think this has to do with a lack of good answers in the research on this subject. I think Ray liked to focus on subjects that he had certainty or at least relative certainty on. If you read his articles, it is very difficult to disagree with any of his claims as he was very careful in his wording and direction. When it comes to fat metabolism, there are a few things that are clear and a few things that are not so clear. The clear answers are
-stress hormones increase lypolysis
-human fat stores tend to be a higher percentage unsaturated(perhaps intentionally to slow down metabolism in times of famine)
-polyunsaturated fats interfere with glucose metabolism and slow down metabolism
-saturated fats inhibit lypolysis while polyunsaturated fats increase it

The less clear answers/questions:
-is saturated fats interference with glucose metabolism dose/time dependent and what are the doses and time where interference happens
-does saturated fats interference with glucose metabolism matter? Or does increased blood sugar stability and decreased lypolysis outweigh these issues?
-what percentage of fat metabolism in mitchondria is ideal?

I think the reason researchers shy away from these questions is that there aren’t really good answers out there. Ray knew that small amounts of saturated fat could stimulate metabolism through competitive inhibition of circulating polyunsaturates. He knew that mitochondrial glucose metabolism was ideal. He knew that lypolysis tended to release polyunsaturated fatty acids into circulation. Until he was certain of other aspects of fat metabolism, I don’t think he wanted to be boxed into a corner that he couldn’t defend with certainty. And I don’t think there is a lot of certainty out there in the research.

For sinus infections, I’ve never found anything even close to as effective as colloidal silver in a nasal rinse(I use ionic but particle probably works). Don’t want to derail things, so here’s a horseradish study.

https://pubmed.ncbi.nlm.nih.gov/30895454/

“ Oral administration of AITC at a dose of 20 mg/kg bw restored the levels of sex hormones and its receptors, aromatase, cell proliferative markers and AgNORs staining near to normal levels. Molecular docking studies also supported these findings. The results suggest that anti-estrogenic and anti-proliferative effect of AITC prevent the development of DMBA and MNU-induced mammary carcinogenesis in rat.”

Cool thread. I’ve been experimenting with high carb/low fat/lowish protein(one protein meal a day probably around 50-60g but haven’t measured). A few things I’ve found:
-to do a low protein/high sucrose diet and still get daily requirements of nutrients, it seems to either require sugar/honey consumption with some nutrient dense foods like milk/liver/meat or copious ripe fruit with some vegetables. For me, I’ve never found the fruit to be great quality in my area so I’ve been trying the former strategy.
-For the sugar diet(not sure what else to call it lol), I’ve found that my gut is exceedingly happy and I’m definitely losing fat. I haven’t noticed any muscle loss, but it is early(2 weeks ish). I also weight lift a few days a week so might have an effect.
-Ive also found that this diet definitely needs more copper/liver consumption. I generally notice I need more copper if I start having histamine reactions to food(copper supplementing relieves this). I don’t tend to eat liver so I’ve been supplementing with 2mg copper daily
-Stabilizing blood sugar is definitely hard with this. I’ve found it has gotten better over time(hopefully it keeps getting even better), but I have to eat often and I find a tiny bit of fat(I use like a quarter teaspoon of higher fat cocoa powder)with the carbs can help prolong satiety.
-I have one meal a day of higher fat and protein for dinner. Definitely have some cravings for it, but that only seems natural as it is the most nutrient dense meal of the day.
-Will update as I go, but this is how I’ve been approaching it so far.

Creating this thread to compile some questions I have about protein/amino acids and related research when I have time to look into it. Anybody that wants to look into this with me is welcome.

Questions:

Peat recommended limiting protein to restrict the intake of methionine, cysteine and tryptophan.

1. Are the benefits of restricting these amino acids worth the downfall of restricting all amino acids? I want specific studies talking about consequences of low vs regular protein intake. Also understand this is broad, but wanted to examine the effect of low protein outside a lab setting.
2. Does consuming gelatin use up these amino acids in the body?
3. What exactly is the upper limit of gelatin intake before negatives kick in/ is there a difference in the limits between collagen and gelatin due to different absorption kinetics?
4. What are the exact consequences of excess gelatin? Gut distress and ammonia production have been mentioned but I want to find out exactly why and how this happens
5. What happens exactly when using gelatin as sole protein in diet?
6. How does gelatin affect fernstrom ratios exactly? Which amino acids are elevated in serum and the brain?
7. How does gelatin affect mtor and autophagy?
8. Is gelatin better alone or accompanied by other protein and why?
9. Is it better to get protein in a bolus dose once daily to maximize autophagy otherwise?
10. How does protein affect blood sugar regulation? Fire in a bottle has some interesting posts about bcaas and blood sugar

I’ll post more questions as I think of them. Little busy currently but I’ll start working through these soonish when I get some free time.

From what I’ve read and experienced, it seems likely that cortisol is the main mineralocorticoid receptor ligand. So, if you have any chronic inflammation in your body(gut or otherwise), it is likely you will be unable to lower blood pressure until this is resolved. If that is the case, that should be the main focus.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4521600/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8291002/

Thought I’d look into the retinol content of grass fed meat. Here’s the study I found:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4785134/

They measured the retinol content of various grass fed meat(cattle, buffalo, horse, sheep, goat). I’m gonna focus on cattle as that has the most relevance.

Beef retinol content: ~0.01622 mg/g or 54.06 iu/g

-I found these numbers by looking at this chart (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4785134/table/tbl_001/?report=objectonly) and dividing by the EDI = 85.7g

With these numbers, I wanted to establish the retinol content for the leanest cut of beef I could find: trimmed eye of round steak. This puts it around 4%, so I will use 3% fat as my value to avoid rounding error.

https://nutrifox.com/nutrition/beef-round-eye-of-round-steak-boneless-separable-lean-only-trimmed-to-0-fat-choice-cooked-grilled

This calculation will use the assumption that all retinol is stored in the fat of the meat. Since we do not know the fat percentage of the muscle meat used in this study, I looked at this ultrasound scanning of intramuscular fat

http://extension.msstate.edu/publications/ultrasound-scanning-beef-cattle-for-body-composition

which places the upper range of fat content at 10.13%. However, just for fun I will assume they used 30% fat muscle meat to match the fattiest beef you can get from the store.

So, under these assumptions this puts the lowest possible retinol content of grass fed beef at:

5.4 iu/g or ~2450 iu/lb

If they used muscle meat that was ~10% fat, which is a more likely situation, the lowest retinol grass feed beef would have:

16.2 iu/g or ~8158 iu/lb

Feel free to check my numbers or send other studies looking at this

@questforhealth
From this perspective yes. I personally prefer raw milk, but have not had noticeable issues with ultra pasteurized homogenized milk. However, if drinking lower quality milk, it can’t hurt to get a little extra folate, either from supplements or food.

Travis talked a lot about this on rpf, if you want to read a more in depth dive. He believed the issue lies in the homogenization and micelles being formed around proteins, preventing their complete digestion. If raw milk is too expensive/unavailable, he said “ Yet it has been demonstrated that (6S)-methyltetrahydrofolate will displace anti-FRα antibodies from FRα, and also that folinic acid will bypass FRα altogether through the 'reduced folate carrier.' This means that even should anti-FRα antibodies be present, they can be effectively antagonized and circumvented. ” Don’t have the time to find the study he’s referencing, but I assume he was correct.