#23: Thoughts on "The Ray Peat Diet" with Emma Sgourakis (The Nutrition Coach)

00:03:27 - Skip setup music 00:04:45 - Emma's road to bioenergetics 00:14:48 - Vegetables, etc.—Who Defines Food? by Raymond Peat, PhD  00:16:27 - What was the first thing Emma implemented after reading Ray's  work? 00:17:25 - Body temperature and pulse 00:20:56 - Emma's impression of Ray 00:28:39 - Feeding baby, and me  00:32:45 - Supplemental progesterone use during pregnancy 00:35:32 - Tackling food aversion during pregnancy 00:38:06 - Raising kids from a bioenergetic point of view  00:41:52 - Riffing on "The Ray Peat Diet" [image] 00:45:55 - How Emma approaches a new client 00:49:10 - The importance of dietary protein 00:56:00 - Cooking gelatinous dishes 01:01:25 - Marshmallows 01:03:59 - Danny and Emma's affinity for mushrooms 01:09:10 - Spaghetti bolognese with rice noodles, gelatin, and  Parmigiano-Reggiano 01:11:32 - Cooking with a pressure cooker 01:12:58 - Rice noodles, shrimp, garlic, and Parmigiano-Reggiano 01:18:06 - "Naturally fermented sourdough is less harmful than standard  or unleavened wheat products, but any starch tends to stimulate appetite  by activating fat synthesis." Raymond Peat on sourdough bread  01:20:46 - Saturée casein brownies 01:28:19 - "I think this chronic loss of copper accounts for the obvious  features of aging..." Generative Energy by Raymond Peat (1994) 01:33:39 - defending fruit... and other NONcomplex carbs  01:39:06 - Figuring out a person's unique nutritional requirements 01:44:28 - Salt recommendations for babies and constipation 01:49:20 - What does normal day of eating look like? 01:53:27 - If you could only have 5 foods... 01:56:33 - Weight gain during breastfeeding 02:02:41 - Is ground coffee safe to eat? 02:03:35 - Wilhelm Reich therapies 02:04:31 - A starting place to learn the bioenergetic perspective 02:08:45 - Making liver palatable