@Mossy, exactly, and for me, love is the main component—in practice, basing my choices on a love for myself (and others by extension—man being a strand in the web of life and all) and my life, not fear, has proven to be the most healing of all. I believe there is no higher vibration than God and God is love. Thank you for sharing The Four Loves with me. I found a free pdf of it on archives.org and am currently reading it. I had never read anything by C. S. Lewis before, but I was aware he was a Christian apologist so I had some idea of what to expect—I’m not Christian, myself, but having grown up in a Catholic family and attended parochial school, I’m familiar with the Christian concept of God.
I think cold can have an effect on an egg’s cloudiness, too, because I’ve had cartons of eggs too close to the refrigerator’s fan that partially froze, and the half that froze and defrosted had very cloudy whites. It’s too bad you can only get the Nounós at Whole Foods. I’ve only found two stores here that carry it. If you can get your hands on Alexandre Family Farm’s whole milk yogurt and strain it, it’s similar. I used to strain the Alexandre’s, but it became too costly at $7.99 for a 24 oz container (roughly 12 oz after straining) daily. For comparison, I paid $5.99 for a 16 oz container of Nounós.
No worries. I knew exactly what you meant by mushroom. I should clarify that my experience is not a reflection of the quality of lichen-based D3, but my health status, at the time. My thyroid was still recovering from the trauma of my mum’s passing and for whatever reason, when my thyroid tanks, I struggle with plants so practically everything plant-based was causing hives. I haven’t tried Haidut’s vitamin D, only because I like to take D3 orally for best absorption and don’t care for ethanol, but I appreciate that it doesn’t contain MCT, for those whose intestines would be irritated by it. Have you tried D3 in a base of olive oil? I’m wondering if you would be less sensitive to that excipient?
Haha! I take no offense. As a recovering perfectionist, I understand neuroticism well and besides, you’re Italian so I trust your judgment. Now, if you try schooling me on butter, those are fighting words, mister. JK I bring my people shame—I don’t eat butter. Mayo is my dad’s condiment of choice for sandwiches and he doesn’t like the coconut-based one, due to it solidifying in the fridge and needing to take it out in advance to soften it before use, which he doesn’t have the patience for, so I figure the Graza is a good compromise. What type of olive oil do you prefer? I get my dad the “fancy” made with 100% extra virgin olive oil. Is extra virgin not good? While growing up, my mum used mainly butter in her cooking and evoo in her baking—she did cake decorating and swore by oil for moist cakes—so that’s my only reference point.
