Ray Peat Audio Archive

ewh-110712-q-and-a-1 — Ray Peat Clip

This curated audio highlight features Ray Peat speaking in the interview ewh-110712-q-and-a-1. The excerpt begins at 01:02:53 and runs for 53 seconds.

So the reason for cooking meat or oysters or fish or whatever is to make sure that you've killed the parasites and microorganisms. There's no nutritional benefit at all from cooking them. But with, say, an apple, the typical apple that people buy is likely to be unripened or partly ripened and to contain a huge amount of pectin with a little bit of sugar and some minerals mixed in with this large amount of pectin. And the pectin isn't digestible by the person, but it is digestible by bacteria.