This archived forum used to be called 'Peatarian' (in reference to Ray Peat).

Evidence for raw carrot?

Anecdotally, raw carrot is positive in my experience.

But is there any evidence that Peat points to that differentiates the fiber in carrots as being more helpful than the fiber from wheat, fruits, other vegetables, etc?

He also recommends cooked bamboo shoots, which seems counterintuitive to me. The type of fiber in raw carrots "feels" a certain way, and cooked bamboo shoots don't feel anything like raw carrots. I'm pretty sure cooking is supposed to deactivate fiber to some extent as well.

Intuitively, I would expect raw coconut to be similar to raw carrot; both give me the same feeling of "unswallowability" when I eat them.

asked Jan 30, 2015 by lvysaur

Vegetables can be

  1. goitrogenic (kale, cruciferous)
  2. contain high levels of oxalates (beetroot, I think spinach)
  3. from the nightshade family (eggplant)
  4. maybe other problems

So finding a good fiber is actually a work of art. Peat found the carrot.

Vegetables don't want to be eaten, so they create defensive mechanisms.

Also, from the Peat exchanges:

If you want to avoid the carotene of carrots, they can be rinsed after
shredding; washed and cooked bran or psyllium husk can be effective,

If you want studies that show some benefits from the carrot, such as low cholesterol, use the search function on this forum.

There might be other fibers that are acceptable, such as the one you mentioned, but lack studies showing its binding power, and that might be why Peat is reluctant to recommend it. For example, studies that show that carrots reduce cholesterol demonstrate the binding capacity of carrot. Maybe coconut fiber has the same effect, but hasn't been demonstrated.

Another reason to recommend the carrot might be that they're ubiquitous.

Btw, cooked carrot is extremely high in carotene if you were concerned about that. Really high.

What exactly is so bad about carotene?

Anti-thyroid in excess apparently. I was thinking that might be excess if you eat cooked carrots every day in place of raw carrots, because if you look at carrot's carotene'd be getting that if you cook it.

Also I'm not sure if the fibre remains effective at bacteria elimination if cooked.

yea anon summed it up pretty nice. I personal don't like raw carrots for exactly what you said...they have an 'unswallability' to them because they cant be emulsified in the mouth...I trust my senses so I don't eat em ...if I do, its only 1 or 2 at a time steamed or boiled for like 5-7 minutes first. I cant help but think they are allergenic raw too...cause youll notice a scratchy throat effect when you eat them raw, but when cooked it destroys that enzyme (probably the antibiotic effect too but oh well). Even cooked carrots to me don't cause almost none at all, if not none at all. Ive been on a fiber quest for a while...and there are few and far between that are actually edible that don't cause gas.

What really is fermented and causes gas are just any fiber that isn't cellulose, or if that fiber has phenolics in it that inhibit sugar absorption so then the sugar goes unabsorbed and gets fermented (like unripe fruit, or harshly juiced fruits with peel and seed residue). Pretty much every starch has some amount of resistant starch in it, so will cause a lil gas...endotoxin therein, white rice and masa being the only ones that have almost no gas potential...very low amylose. Root starches, and wheat, and beans, generally have indigestible and fermentable oligosaccharides on top of the resistant starch so they can cause a ton of gas and endotoxin. Vegetables if eaten raw don't get digested well, so the little bit of sugar in them eventually gets releases in the colon once bacteria break down the cellulose, so they then ferment it and its gassy. If you eat most greens well cooked, they aren't that gassy but some crucifers, okra, ect cause they have oligosaccharides as well. All alliums (garlic onion ect) also, and Jerusalem artichoke and all that. Cooked carrots are basically one of the few (or raw) that has no oligo's, and if you peel them no sugar inhibit properties, so its just cellulose, and causes pretty much no gas at all. I imagine bamboo is the same but ive never managed to try any...I might have to hit up an Asian shop one day to see if they got em. The only other safe fibers are ripe or pretty ripe fruit that you don't eat the seeds or peels (which inhibit the sugar absortion or interfere with it) and aren't starchy (banana) or pectinaceous (apple, berries). Theres not that man of them. Tomato sauce strained and peeled is a good non gassy fiber also, and if you ate a ripe peeled kiwi without chewing the seeds its alright (or just managed to somehow strain it). Theres probably other tropical fruit also that I just don't know about or haven't tried

1 Answer

mr. bukowski once had an important post that strongly suggested that over time the carrot eventually gets digested by gut bacteria quite well.

Anecodotally from personal experience, I think the daily carrot has notable effects for a month or so but then it starts to digest like anything else. I just do it for a couple weeks at a time anymore.

answered Jan 30, 2015 by 4a552f55cbb9

My experience as well.

I've been using it daily for many months now. 4a552f55cbb9, how do you cycle the carrot?