I am very new to Peats work and have been introduced to Nathan Hatch's blog F*ckportioncontrol, so bare with my newbie ignorance!
Reading that in the quest for improved metabolism/thyroid state (ridding hypothyroid) it would be most beneficial to decrease blood lactic acid, and exogenous sources like yogurt.
My problem is I'm not jumping to gain a bunch of weight from gorging full fat dairy sources to reach calcium quota, so non fat Greek yogurt is awesome. It also contains a lot of protein which I need atleast 140g of a day to fuel hypertrophy, being that I weight train avidly.
So do any of you experienced peat followers/remissed hypothyroid sufferers think adding baking soda to my yogurt would neutralize the acid enough to assure I wasn't uptaking it during digestion? I recently tried it and was somewhat elated to find that my yogurt was fizzing, indicating some beneficial Co2 forming. Thoughts? Thanks for anyone's input!
Reading that in the quest for improved metabolism/thyroid state (ridding hypothyroid) it would be most beneficial to decrease blood lactic acid, and exogenous sources like yogurt.
My problem is I'm not jumping to gain a bunch of weight from gorging full fat dairy sources to reach calcium quota, so non fat Greek yogurt is awesome. It also contains a lot of protein which I need atleast 140g of a day to fuel hypertrophy, being that I weight train avidly.
So do any of you experienced peat followers/remissed hypothyroid sufferers think adding baking soda to my yogurt would neutralize the acid enough to assure I wasn't uptaking it during digestion? I recently tried it and was somewhat elated to find that my yogurt was fizzing, indicating some beneficial Co2 forming. Thoughts? Thanks for anyone's input!