Ray Peat Audio Archive

#51： Heat Shock Proteins ｜ Antibiotic Resistance ｜ DHT Safety ｜ Energy and Aging with Ray Peat, PhD [5sop_zLMZ34] — Ray Peat Clip

This curated audio highlight features Ray Peat speaking in the interview #51： Heat Shock Proteins ｜ Antibiotic Resistance ｜ DHT Safety ｜ Energy and Aging with Ray Peat, PhD [5sop_zLMZ34]. The excerpt begins at 01:07:50.000 and runs for 40 seconds.

I think I would. And so even with the daily keeping the PUFA as low as possible, it would be worth it to find a very pure olive oil to use every day, maybe on the mushrooms or the carrot? Yeah, and it tastes the best too. The FDA or Department of Agriculture years ago did a survey and found, I think it was 70% of the olive oil sold in the US was fraudulent, contaminated with canola or some other oil. How much olive oil are we talking here? Like a fourth of a teaspoon or something?