Ben Stone
Member
- Joined
- Jan 25, 2020
- Messages
- 65
Given the widespread use of fermented dairy product in numerous cultures going back hundreds if not thousands of years (Mongolia, etc), I am struggling to understand this Peat comment, can anyone make the case Don's refutal below is incorrect?:
Yoghurt
In quantities of an ounce or so, for flavoring, it's o.k., but the lactic acid content isn't good if you are using yogurt as a major source of your protein and calcium. It triggers the inflammatory reactions, leading to fibrosis eventually, and the immediate effect is to draw down the liver's glycogen stores for energy to convert it into glucose.
In discussing this in a thread on with Don Matesz on another site, his comments in opposition to above seem logical to me:
Back in days before refrigeration almost all milk was consumed in soured state. Any lactic acid absorbed goes first pass to the liver and is there converted to glucose via the Cori cycle. I'm not sure where Peat gets his idea that dietary lactic acid is harmful. There's a huge difference between eating lactic acid (which as I said will be converted to glucose pronto) and accumulating lactic acid in tissues due to suppressed metabolism. Lactic acid is also an antimicrobial in the gut.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4378328/
Converting lactic acid to glucose is inflammatory? I'd like to see the evidence for that. I'd also like to see the evidence that yogurt is inflammatory. I don't have it at hand right now but the studies I have seen say no, its not. IMO Peat often seems unable to see the forest for the trees. He and his followers are so fixated on the details that they have trouble seeing that the body is not as fragile as they believe. Humans wouldn't be here today if thriving required all this recently acquired detail knowledge of biochemistry and the dietary flexibility produced by modern commerce to allegedly manage all these details by really picky eating.
Yoghurt
In quantities of an ounce or so, for flavoring, it's o.k., but the lactic acid content isn't good if you are using yogurt as a major source of your protein and calcium. It triggers the inflammatory reactions, leading to fibrosis eventually, and the immediate effect is to draw down the liver's glycogen stores for energy to convert it into glucose.
In discussing this in a thread on with Don Matesz on another site, his comments in opposition to above seem logical to me:
Back in days before refrigeration almost all milk was consumed in soured state. Any lactic acid absorbed goes first pass to the liver and is there converted to glucose via the Cori cycle. I'm not sure where Peat gets his idea that dietary lactic acid is harmful. There's a huge difference between eating lactic acid (which as I said will be converted to glucose pronto) and accumulating lactic acid in tissues due to suppressed metabolism. Lactic acid is also an antimicrobial in the gut.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4378328/
Converting lactic acid to glucose is inflammatory? I'd like to see the evidence for that. I'd also like to see the evidence that yogurt is inflammatory. I don't have it at hand right now but the studies I have seen say no, its not. IMO Peat often seems unable to see the forest for the trees. He and his followers are so fixated on the details that they have trouble seeing that the body is not as fragile as they believe. Humans wouldn't be here today if thriving required all this recently acquired detail knowledge of biochemistry and the dietary flexibility produced by modern commerce to allegedly manage all these details by really picky eating.