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BRBsavinWorld
Guest
?Alright alright. I’ll try those out man. Thank you ?
Also, since you mention you eat a lot of meat, I’d strongly suggest slowly working up your gelatin consumption to 50% of total protein consumed… half the animal is 50% (Ray himself mentions this), and gelatin contains very anti-inflammatory proteins. I say start slow, because it can definitely take several weeks to build up enzymatic action. If I remember correctly, when you don’t properly digest the collagenous proteins, you produce ammonia, which is bad (also why you don’t want to go over 50%). I’d start around 25-30% of protein consumed.
As the gut strengthens after a month or more with these changes, try reincorporating small amounts of potatoes, and eventually the sourdough barn breads if they make that where you live.
You are Northern European, after all, lol.