Don’t just drink your orange juice, eat the peels too, very very well cooked.
Ray Peat PhD, quotes on Naringenin:
“Orange juice contains the antiinflammatory chemicals naringin and naringenin, which protect against endotoxin by suppressing the formation of nitric oxide and prostaglandins (Shiratori, et al., 2005).”
“Orange juice contains naringenin which is effective against melanoma, and guavas contain apigenin, also effective. A diet consisting of milk, orange juice, guavas, cheese, and some eggs, liver, and oysters, with aspirin would be protective against the spread of the tumor.”
“Substances that inhibit inflammation are likely to also inhibit excessive collagen synthesis, serotonin secretion, and the formation of estrogen. Besides aspirin, some effective substances are apigenin and naringenin, found in oranges and guavas. These flavonoids also inhibit the formation of nitric oxide and prostaglandins, which are important for inflammation and carcinogenesis (Liang, et al., 1999).” – from his article ‘The Cancer Matrix‘
“When I get sour oranges I make marmalade from the peels, if they are organic. Shred, soak, cook slowly simmering in water for about an hour before adding sugar, and letting that simmer without boiling until it thickens a little. When it’s cool it thickens more. The peels are rich in antiinflammatory chemicals, more than the juice, and the marmalade is a good way to get sugar with the cottage cheese or parmesan.“
* After asking Dr Peat for further clarification on his marmalade-making-methods, this is the recipe I pieced together:
Ray Peat’s marmalade (my interpretation):
- Get a 3kg bag of organic oranges (mine contained 14 large oranges).
- Halve them and juice them (save juice).
- Scoop out the remaining pulp with a spoon (dump pulp).
- Rinse them, then shred them finely in a food processor.
- Put in to a large bowl filled with water and leave to soak overnight in the fridge.
- Drain then transfer to a heavy based pot, cover them in clean water and simmer uncovered for 1.5 -2 hours, checking regularly and topping up with a little of the orange juice or water if water level starts to run too low.
- Add 3 cups of white sugar, stir, and keep simmering gently (not boiling), for another 4 hours (or more, until peel is very tender), continuing to check regularly if more fluid is needed. Note: you do not want the sugar to caramelise and go brown, so make sure you regularly check it doesn’t start to bubble too furiously or the fluid doesn’t get too low.
- When the peel is soft enough and the liquid has thickened slightly, turn off the stove and allow to cool down before refrigerating.
Note: you can sterilise jars and preserve it (if you’re good at that) but we go through this within a week or two usually so I just keep it in a container in the fridge. You could definitely double the recipe.
Delicious on slices of cheese, ricotta, cottage cheese, thick greek yoghurt or home made vanilla ice cream.
Further reading regarding naringenin:
‘Protective Effects of Citrus Flavanoid Naringenin’ by Rob Turner of Functional Performance Systems – http://www.functionalps.com/blog/2013/11/19/protective-effects-of-citrus-flavanoid-naringenin/
Also, acknowledgement and thanks to my wise friend Dodie Anderson
Disclaimer: My posts are not meant to be individualised treatment plans, protocols, etc. I share what I research and use, and that is it. They are meant to spark thought based on the normal anatomy, physiology and biochemistry of the body. The information contained in this blog should not be used to treat or diagnose disease or health problems and is provided for your information only.
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