How to Utilize and Balance Carbohydrate Intake

This interview features repeat guest Georgi Dinkov who is a virtual firehose of information and an expert on the work of the late Ray Peat,1,2 Ph.D., an author and pioneer in nutrition, bioenergetic medicine, environmental factors and regenerative processes.

This is among the best interviews I’ve done in years, and we take deep dives into a wide variety of topics. The full interview is over three hours long, so I’m dividing it into two parts. This is Part 1.

Glucose — when it goes through the mitochondrial transport chain — burns far “cleaner” than fat, creating almost a minimal amount of reactive oxygen species (ROS)
If your fat intake is higher than 30%, glucose will be metabolized through glycolysis and not in the mitochondria, which increases lactic acid. The fat percentage limit for most healthy people is likely around 35%, whereas diabetics and the obese may need to limit their fat intake to 15%
Your body releases cortisol to produce endogenous glucose when your blood sugar is low. Cortisol breaks down your lean muscle, bones and brain to make amino acids that your liver then converts to glucose. Cortisol also promotes inflammation
The best complex carbs are ripe fruits that grow in tropical conditions, such as oranges, tangerines, mango, melon, watermelon and grapes. Cooked starches such as potatoes and white rice are also good if well-cooked. Avoid resistant starches, as they promote endotoxin production in your colon

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