Hi @Mossy! Good for you for taking time away from the virtual world.
I like that…the sandbox. I think the same—that we meet certain people for a reason and/or season. Thankfully, we have a choice in who we invest in.
Yes, it’s nice the milk bread can be sliced to a desired thickness. However, while my dad enjoyed the French toast I made with it, it didn’t top brioche. It could have just been the source of milk bread I used or the fact that my Dad only likes processed bread, but it wasn’t nearly as soft as the commercial brioche I get him:
https://www.naturesownbread.com/natures-own/perfectly-crafted-thick-sliced-brioche-style
Thank you for sharing the variety of potato you use for potato soup. For its flavor, creaminess and digestibility, my go-to variety is baby Yukon gold and not helpful to you, since you don’t have a Whole Foods near you, but when in season, this creamer I can only get at Whole Foods called Upstate Abundance from the company Row 7:
https://www.amazon.com/gp/product/B0CGDYBYHM/ref=ox_sc_act_title_67
LOL at shrimp nuggets. It’s interesting that you get the most benefit from liver sautéed. That’s how my paternal family likes it. My maternal side likes the pâté and liverwurst. Perhaps their preference is influenced by who they descend from. One side is mostly French, while the other is mostly Swiss, Acadian and First Nations. I could be wrong, but I doubt that liver is commonly eaten as pâté among the Northeastern Algonquin/Wabanaki Nations, for example.
Yes, animal proteins triggered the anxiety/dysautonomia, but also plant proteins such as fava bean tofu. It was a catch-22 because protein was a trigger (though, not the cause, the cause is poor thyroid function), but low protein diets reliably tank my thyroid. Ray once said the following that I found to be true for myself:
"Vegetarians often notice temporary exhilaration when they stop eating meat, probably because their thyroid has been suppressed. But a more serious hypothyroid state often follows, from a low protein inadequate vegetarian diet. Low protein diets definitely interfere with the liver’s ability to detoxify estrogen and other stressors.”—Ray Peat
Regarding eggs and excess choline, it sounds like your body is satisfied with the amount you eat? My liver seems to process choline well because my previous diet of 8+ years, in which the majority of my healing occurred, including overcoming gallbladder disease, was just as high in choline as it is now. To give perspective, here’s what my weekly food hauls looked like during that time:
[image: 1784148594805-76d805f0-7840-4e76-bcfa-8d5b26c6bddd-image-resized.jpeg]
[image: 1784148935282-cab07d30-e5bc-41d4-be68-9047f65d0e7e-image-resized.jpeg]
[image: 1784149027808-bf111c95-9e8b-4aed-9da9-6f8cdaef8a6f-image-resized.jpeg]
[image: 1784149133737-173ad4ab-d034-467e-b37f-8f47439d7b7a-image-resized.jpeg]
Despite all the choline and extra stress, recently—my dad was hospitalized for the same thing my mum died from—my health has only improved. My mental acuity, stress tolerance, sleep, skin, hair and nails are the best I can remember them being since my mum’s passing, and despite being far more active than usual because my dad is currently bedridden, I haven’t had the intense, sometimes debilitating, back pain that I’ve dealt with since my spine collapsed 16 years ago, which is a huge relief, to say the least.
