by STUD at 05-12-2018, 06:01 PM
ok i want to share my exemestane experience because this substance changed my life the most in a good way  of anything i tried and i tried a lot of things. 

so i'll start with the positive effects:
-extreme serotonin antagonism  (pretty big fcking change in how i percieve time and space, feeling for the first time really vividly alive, vivid emotions, ego death, massive empathy increase, caring alot about other people, cried in an emotional rap song recently, feeling like a kid, never argue or judge anymore, playfull behaviour, no regard to what people say or do to me anymore, feeling wiser, clear direction where i want in live(i'm 18 by the way), unability to hate people or be selfish, no fears of  anything, being disgusted and looking down on people with big ego, higher iq, increased creativity, better social intelligence, extremely socially easy, loving everyone )
- water retention reduction
- shoulders apear wider because of the midrif area shrinkage 
-face looks better because bloat reduction

-can make you a bit more depressive but was only the first 2 days (maybe just adaptation,felt actualy better after )
- i sense some mild liver toxicity altough it did feel different from proviron so maybe its just gastro intestinal problem but the studies confirm it can be liver toxic.

dosage: 2,5 mg every 4th day
by sm1693 at 04-19-2018, 05:13 PM
"And, in extracting stuff from liver, I was looking for ubiquinone-related things; and I’ve found that vitamin E in a very pure form, with its more or less neutral sort of amber pale color, and ubiquinone, or other quinones, with their orange color, when I combined them, they turned instantly inky black. If you diluted it, it was a sort of a greenish black. And when I put dots of this black combination of the quinone and vitamin E on paper chromatography and passed a solvent up the paper, the vitamin E and the quinone moved at different speeds; and so, they separated. It wasn't a covalent bond that was causing this color change: the solvent pulled the vitamin E right away from the quinone, restoring the pale color of the original material. That's called a donor-acceptor bond, in which an electron momentarily leaves the vitamin E and moves over, for a very short time, to the quinone, but then snaps back because the vitamin E has developed a positive charge in the absence. And you get an oscillation of the electron, which acts like a system of double [covalent] bonds within most pigment molecules. And that oscillating electron, if strong enough to have a slight binding influence ... it's much weaker than a covalent bond because the electron isn't really taken up stably by the quinone. And Szent-Györgyi used a variety of these donors and acceptors. In my pair, it was ubiquinone and vitamin E. But he used ... he found many substances ... if they were close enough to each other in their electronegativity, they could form this kind of a colored bond. And he wondered why the liver is dark purple, blackish purple colored, when there's... if you try to extract anything colored from the liver, grinding it up in alcohol, you immediately get a white solid material with a slight tint (from things like vitamin A and ubiquinone). But he would say "here's the living liver in a very dark intensely pigment-like condition. When you kill it, it's immediately colorless". And he was suggesting that it's a donor-acceptor relationship between something and the protein, or maybe the donor and acceptor at different points on the protein, with the electron moving along the protein and being able to accept light and create the darkening effect. And he found that if he put in one of his… for example, a donor in a muscle preparation, nothing would happen. If he put in the acceptor substance in the muscle preparation, nothing happened. If he put in very unrelated electro-negativities, nothing happened. But if he put in a donor and acceptor pair with just the right [electronegativity] relationship to each other, the muscle contracted. And that was his argument that the muscle contraction is essentially an electronic process and that the living state such as in the liver involves this type of conductivity and light-absorbing property (but without contraction in the case of the liver)."
-Ray Peat
by SOMO at 04-11-2018, 07:20 PM
With the exception of red kidney beans, I've always found them to be a well-digested food for me.

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One of the biggest strikes I hear about beans is that they're toxic in their raw form and they cause flatulence/gas in many people. But Mexican people don't constantly have high gas from traditional bean dishes. This is likely because they have been consuming beans since youth. When I order Mexican food, I always ask for EXTRA beans. I don't experience gas or bloating from beans - actually I find them EXTREMELY filling, right up there with baked potatoes. I'm assuming the glucose load from the starch is triggering satiety for me.

Bean toxicity is a small concern. In my opinion, it is not the phytates or oxalates or PHA/lectins in legumes that is a concern, it is the Raffinose.

There is evidence that consuming raffinose (the difficult-to-digest carbohydrate/prebiotic fiber in beans), like consuming lactose, will eventually lead to the ability to better digest that carbohydrate.
I have seen my own lactose "intolerance" (bloating, rumbling, diarrhea and gas) get better by simply drinking milk more often in smaller quantities. I see no reason why this wouldn't also happen with beans, legumes, lentils, etc.

Well-cooked beans (well-cooked starch) don't have resistant starch and so aren't going to create endotoxin. But the Raffinose does not get cooked out, unlike Starch. That is, raffinose is only slightly decreased by cooking.
Also kidney beans have insoluble fiber as well, which RP says speeds up transit time in the colon.

Not to mention, beans are concentrated sources of these nutrients:
-Vit B1
-Vit B6
-Protein (even if bean-protein is 30% bioavilable, that's still 13g protein per cup of beans.)

Black Kidney Beans > Red kidney beans.
Red beans have the most PHA, and 5 raw beans is enough to kill a person (but nobody eats raw beans so this is a moot argument against legumes.)
PHA is destroyed by boiling the beans in water (212F) for 10 minutes. Usually directions on beans say to boil for 20 minutes or more, so there is unlikely to be any PHA left over.

Anyone else do fine with legumes? 
Even if they're not an ideal food, I haven't noticed any over toxicity from them and besides, I'm striving for good health and enjoyable diet, I'm not a professional bodybuilder or going for UBER OPTIMAL HEALTH.
by sm1693 at 04-06-2018, 12:39 AM
I have long seen the compound trimethylglycine in supplement stores etc and always meant to try it and research it a bit, but never did. I knew nothing about it and didn’t realize it was also referred to as betaine. I read about betaine here and there but nothing stuck and I certainly didn’t realize that it was a metabolite of choline; one of the primary nutrients of the body.

I have long wondered, if collagen was such a good thing to be consuming, there must be a plant food equal to it. Nothing ever crossed my path of any other person even thinking such a thing.

Back to trimethylglycine, it is only 3 methyl groups and glycine and if the methyls are removed, you are left with glycine; the principal component of collagen. Come to find out yesterday there is such a thing as trimethyl-proline, which is 3 methyls and the secondary protein constituent of collagen, proline.

The highest source of trimethylproline appears to be oranges. And one of the highest sources of trimethylglycine is spinach.

It seems many people across the world have been eating a collagen producing diet without ever touching animal collagen; which has consistently been proven in research studies to be a pain in the ass to include in your diet.

If anyone can obtain free access to the study below, please let us know what it says. It is one of the few things written about trimethylproline content of foods.
by sm1693 at 03-27-2018, 02:46 AM
I've been looking into how the actual conversion takes place. Still a mystery though.

Intestinal flora is not an intermediate in the phylloquinone-menaquinone-4 conversion in the rat.

The ability of male rats to accumulate menaquinone-4 (MK-4) in tissues when fed a vitamin K-deficient diet supplemented with intraperitoneal phylloquinone (K) as the sole source of vitamin K for 14 d was assessed. In both conventionally housed controls and gnotobiotic rats, supplementation with the equivalent of 1500 microg vitamin K/kg diet increased (P < 0.001) tissue MK-4 concentrations above those of controls fed a vitamin K-deficient diet. MK-4 concentrations were approximately 5 ng/g (11 pmol/g) in liver, 14 ng/g in heart, 17 ng/g in kidney, 50 ng/g in brain and 250 ng/g in mandibular salivary glands of gnotobiotic rats. MK-4 concentrations in conventionally housed rats were higher than in gnotobiotic rats in heart (P < 0.01), brain (P < 0.01) and kidney (P < 0.05) but lower in salivary gland (P < 0.05). Cultures of a kidney-derived cell line (293) converted K to the expoxide of MK-4 in a manner that was dependent on both time of incubation and concentration of vitamin K in the media. A liver-derived cell line (H-35) was less active in carrying out this conversion. These data offer conclusive proof that the tissue-specific formation of MK-4 from K is a metabolic transformation that does not require bacterial transformation to menadione as an intermediate in the process.
by Tom at 03-21-2018, 01:30 AM
Hey to you all active people still on this forum. 

I've been registered on for a month now and happen to find this and found that most of you dislike haidut and curious as to why? I read up on the whole "Charlie" fiasco and he seems like a real douche, seen those power trips and all, but why all the hate for haidut? Is he in on the product promotion scam or something? Because it wouldn't seem right as other companies are there promoting as well, not as much but still present. I tried haidut's Engergin and it seems good, I get there's no CoAs, but those are expensive to obtain.

Honestly, the real guy committing fraud from what I see is that douche from forefronthealth, he really is a cunt and theif, so I can already tell his morals and character are bad.

Anyways just wondering what's happening here as I said, I'm new to the raypeat scene (coming from a long background in health in nutrition) and just 2 months ago I registered on Is it mostly to do with DMSO?
by sm1693 at 03-13-2018, 07:46 PM
June 28, 2011
BioMed Central
Synthetic collagen has a wide range of applications in reconstructive and cosmetic surgery and in the food industry. For proper function in animals a certain number of prolines within the protein need to be hydroxylated. Researchers report that for the first time the alpha 1 chain of type 1 collagen has been produced in maize with similar levels of proline hydroxylation to human collagen.
by sm1693 at 01-20-2018, 07:34 PM
I stumbled on this effect researching stuff and it seems very important for health, somehow:

Then I realized the implications for Tesla's "free energy" concept and apparently other people thought of the same thing:
by Jora at 01-07-2018, 03:33 AM
Vegetable/Seed oils have been around for millennia, and part of the human diet and traditional recipes for a long time, as have seeds

Where do you get adequate vitamin E from the diet except through seeds, seed oils, or whole grains? I found out whole grain bread is the highest source in the diet, same goes for magnesium! And the only way to actually get enough unless you go to extremes with certain specific foods. Most traditional breads incorporate seeds into them as well! As long as its cooked and properly prepared, most of these foods seem tried and tested, and fine. The high insoluble fibre has a low fermentation potential so actually works better potentially than carrot fibre for whatever purpose, the fibre of which comprises of pectin, highly fermentable, exactly the stuff OJ drinking intends to avoid! Not enough careful looking into the characteristics of different fibres is incorperated into Ray's conclusions about them. 

Anyways I'm on a tangent, so much has been learnt in my confirming and disconfirming of Peat ideas against others and experience, it wants out. But the question that brought me here today is that of oils and seeds, I see them in so many age old traditional recipes, which I'm finding funnily enough to work far better as a diet than most things I've tried. Whole grain bread with many grains and seeds "country bread" instead of white bread, it tastes better, digests better. If it digests poorer you may just need to adapt to it slowly, as with most fibres.

Sorry long winded...

Agrument I want to put forward:

Seed oils and PUFA can't be so fully to blame for any recent issues if they were ubiquitously in the diet for millenia, certainly in the centuries before the current. Even if it is to blame for recent decades issues because there is more of it in the diet, the justification for its extreme elimination is gone.
by ChasingGoodandEvil at 01-01-2018, 07:01 AM
Quote:I was reading in your m.s. article "But, in reality, the mere concentration of glucose and sodium in the blood (and of thyroid, and many other substances that aren't considered to be part of the immune system) can make a tremendous difference in the degree of "immunological" reaction". 
Do hypersensitivity rxns really occur as they were outlined in the 60s, viz. That IgE must attach to mast cells before they react, &etc, even though the textbook neglects these various factors  beyond their consciousness. In other words, is the system of hypersensitivity rxns merely a way to rationalize medical ignorance, having no truth whatsoever, or does it merely neglect the more important factors in deecribing immune reactions? I repost for posterity. Sorry to ask again, it's a question that gnaws at me. 

Ray: "The IgE reaction exists, and can be important, but it’s such a small part of the whole process of sensitivity reactions that it tends to mislead, causing maladaptive therapeutic approaches."
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