Nutrition

Food at Thrive revolves around optimizing the metabolic rate while eating delicious foods. This means plenty of anti-inflammatory foods (like ripe fruits, collagen-rich foods, and foods with plenty of saturated fats) and avoidance of the anti-thyroid and stress-increasing “foods” (PUFA and anti-thyroid foods like lentils and certain raw vegetables). Let’s delve a little bit deeper…

No PUFA Policy

Polyunsaturated fatty acids (PUFA) are the seed and nut (and fish) oils that flooded the market after the Second World War. Although promoted as healthy, PUFA has many negative consequences. These fragile fats quickly break down into unhealthy molecules. This process is called lipid peroxidation and is associated with many diseases, ranging from cancer[1] to Alzheimer’s[2].

At Thrive, we cook all our foods in good old butter, coconut oil, sourced ghee, and some olive oil. These fats are resistant to breaking down (lipid peroxidation) and are associated with longevity

Proteins

Most foods eaten, like steak, fish fillet, and chicken breast, are full of the amino acids tryptophan and methionine and low in glycine and proline. To create a good balance between the amino acids, we offer foods that are high in glycine and proline. Our connective tissues are constantly renewed and repaired and need amino acids like proline and glycine. Our body cannot make enough glycine from other amino acids and requires more than is available in our typical diet. Our connective tissues enable us to move around and function. Most people, even athletes, are not just limited by their muscles to reach their potential but by connective tissues

Tropical Foods

Located in tropical Goa, coconut and fruit trees are a stone’s throw away. Ripe and seasonal fruits are loaded with vitamins and minerals and very low in toxins. Freshly squeezed juices and nutritious and well-cooked veggies are served daily.

^[1] Gago-Dominguez, M., Jiang, X. & Castelao, J.E. Lipid peroxidation, oxidative stress genes and dietary actors in breast cancer protection: a hypothesis. Breast Cancer Res 9, 201 (2007). https://doi.org/10.1186/bcr1628

^[2] Montine TJ, Neely MD, Quinn JF, Beal MF, Markesbery WR, Roberts LJ, Morrow JD. Lipid peroxidation in aging brain and Alzheimer’s disease. Free Radic Biol Med. 2002 Sep 1;33(5):620-6. doi: 10.1016/s0891-5849(02)00807-9. PMID: 12208348.

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[1] Gago-Dominguez, M., Jiang, X. & Castelao, J.E. Lipid peroxidation, oxidative stress genes and dietary actors in breast cancer protection: a hypothesis. Breast Cancer Res 9, 201 (2007). https://doi.org/10.1186/bcr1628

[2] Montine TJ, Neely MD, Quinn JF, Beal MF, Markesbery WR, Roberts LJ, Morrow JD. Lipid peroxidation in aging brain and Alzheimer’s disease. Free Radic Biol Med. 2002 Sep 1;33(5):620-6. doi: 10.1016/s0891-5849(02)00807-9. PMID: 12208348.

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^[1] Gago-Dominguez, M., Jiang, X. & Castelao, J.E. Lipid peroxidation, oxidative stress genes and dietary actors in breast cancer protection: a hypothesis. Breast Cancer Res 9, 201 (2007). https://doi.org/10.1186/bcr1628

^[2] Montine TJ, Neely MD, Quinn JF, Beal MF, Markesbery WR, Roberts LJ, Morrow JD. Lipid peroxidation in aging brain and Alzheimer’s disease. Free Radic Biol Med. 2002 Sep 1;33(5):620-6. doi: 10.1016/s0891-5849(02)00807-9. PMID: 12208348.