Runenight201
Member
- Joined
- Feb 18, 2018
- Messages
- 1,942
Ngl, Ray Peat has secured a place in my heart for being a nuanced thinker who freed me of fear of saturated fats and made me realize that I don't need to stuff myself with pufa nuts and seeds, and I sincerely appreciate him for that. But when it comes to the gut microbiome, I am not convinced. Maybe the idea that a sterile gut would be optimal in lab conditions might be true, but in the real world trying to keep a sterile gut is utterly impossible. I am currently listening to Dr. Natasha Campbell-McBride, a Russian neurologist and nutritionist who devised the GAPS diet, a diet that aims to heal the gut, and found her approach very interesting. Her recommendations at times are quite similar to Rays, but she differs when it comes to fermented foods. Similar to what was said about Metchnikoff in this thread, she believes that the lactic acid from fermented dairy kills off pathogenic bacteria in the gut. She is against antibiotics because she believes they first and foremost kill the beneficial strains of microbes that control the more pathogenic strains, leaving room for pathogenic microbes to proliferate. She believes that pasteurized dairy is a dead product and possibly harmful and irritating to the gut, while raw and/or fermented dairy are life-giving and healing for the gut.
The thing is, I have been struggling with some health issues coming from my gut. I used to eat a lot of fermented foods and pufas (nuts and seeds) when I came across Ray Peat, and due to Ray, I eliminated all the fermented products and the nuts and seeds out of my diet, started adding pasteurized lowfat milk etc and followed that for a few weeks. My skin conditions noticeably improved at first, but I now attribute that to the reduced consumption of pufa laden nuts and seeds. Other issues however have become worse, my gut especially feels less tolerant to foods, and more sensitive as I am starting to notice in the last couple of days. Something about my current Peat-inspired diet doesn't seem to be working, which is why I will consider what Dr. Natasha Campbell-McBride has to say. While I will stick to keeping pufa-intake low, I will slowly add in some fermented and/or raw dairy, while eliminating pasteurized dairy from the discounter and see how my body will respond. I know that this is all anecdotal, but that is what I am left with right now.
Are you going to make the milk kefir yourself or buy it from somewhere? I’m not convinced that the Lifeway Kefir you can get in stores isn’t dead food also.