G
Gray Ling
Guest
Yes. And it's as ugly as my guts Tara.Are you suffering equine indigestion? :)
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Yes. And it's as ugly as my guts Tara.Are you suffering equine indigestion? :)
I am eating canned mushrooms with water and salt as the only ingredients and I am still alive :) I think it's very practical and I am hoping it's doing more good than bad. Some canned mushroom brands have citric acid in them. I wonder if they are ok to eat in peat goggles.Canned mushrooms a good idea?
Anyone know if canned mushrooms would be hydrazine free? I'm too lazy for all this preparation.
As far as I know, the canning process involves pressure cooking.
The citric acid containing cans aren't ideal.I am eating canned mushrooms with water and salt as the only ingredients and I am still alive :) I think it's very practical and I am hoping it's doing more good than bad. Some canned mushroom brands have citric acid in them. I wonder if they are ok to eat in peat goggles.
I don't think brewers yeast will re-establish fungl al colonies - it's dead, right?I'm sorry for the last post. too much sarcasm there. Anyway this thread got me thinking I need to make a shift to establish healthy yeast growth in my tummy.
However 'Reputable companies avoid making the statement that brewer’s yeast will improve digestion in the large intestine.' (from the article titled 'Feeding Yeast to Horses' by Eleanor Blazer)
So should I give it a go?
thank you bigjoe for the info!The citric acid containing cans aren't ideal.
It's added to increase acidity, which prevents growth of Botulinum (the heat-resistant bacteria responsible for neurotoxic Botulinum toxin). This means that manufacturers can simply boil the mushrooms at 100°c while canning, which is cheaper than pressure canning. I doubt they're doing it for enough time to eliminate the mushroom hydrazine toxin....Plus RP warns against citric acid as a chemical additive because of possible impurities.
The canned mushrooms with water and salt as the only ingredients would require pressure canning to reach 116-130 °C, which also kills Botulinum. This also destroys hydrazine at a higher rate. I'm sure that RP is in favour of canned foods generally in any case.
Basically:
- Citric acid containing cans still contain hydrazine / require further boiling.
- Salt+water only cans can be used right away.
No problem. Who would've thought that canned mushrooms are likely an ideal food.thank you bigjoe for the info!
Yeah I bought today from the supermarket around 15 cans of them. One can has drained weight of 220g of mushroom. So if what Ray Peat said about the 3% protein (high quality) per 100g is true, one can will provide about 6.6g of protein, which could count toward your daily protein intake.No problem. Who would've thought that canned mushrooms are likely an ideal food.
One extra thing to stockpile in a survival bunker!
Anyone have any thoughts on pickled mushrooms? Would those go through the same canning process to make them reasonably safe? Seems like the added vinegar might be a beneficial addition for its anti-bacterial effects.
I'm +1 on the too lazy to cook mushrooms for 1-3 hours.
I have tried the mushrooms a few times now. Not sure I notice much from them.
People are giving the impression they can be eaten with anything, not eaten away from other foods (like the carrot and bamboo). That makes them versatile. Being Peat recommended, it can be helpful to have their type of fibre too, to help regularity. And apparently, they are an aromatase inhibitor. Did someone also say they are high in selenium? So they have a few things going for them.
In terms of my gut though, I notice way better effects from the carrot, so not sure I will continue with the mushrooms. Bamboo shoots are also good, and for me, are delicious in salt and vinegar.
I think the type of mushroom varies in effect. The flat cap I feel is better than button, portobello flatcap also is good but slightly more expensive.
The flat cap have a clear effect on bowel for me over button. Much less needed.
Thanks for sharing your secret! I can't wait to try this out lindsay.After cooking them well - and here is the secret - add a good sized dollop of sour cream, stir it in and enjoy the deliciousness!
Bummer.Since my canned mushrooms are product of China and listening to haidut's latest podcast, I am worried about the depleted uranium contamination risk