@caudillofranco for context I actually deleted my post because the first post you made on this forum is despicable, and the idea of giving you informations that might help you seemed as an insult to humanity, but upon a more high energetic midpoint I am re-posting it because maybe you'll be less inclined to post such ridiculous stuff with more knowledge on better foods:

Some apparent facts:

Canadian semolina wheat is apparently a higher protein variety.

Italian pasta is made mostly with Italian semolina flour. They are known to use some amounts of Canadian flour for the higher protein content, as Italy does import some Canadian semolina flour.

Canadian growers have a reputation of abusing glyphosate, using it to dry the crop before it is harvested. Italy apparently has stricter regulations on glyphosate use, and secondly, Italians use the normal natural hot weather to dry their crops.

I have eaten a popular Italian imported brand of dry pasta, approx 8lb over a month or so. Great effects with warmth and euphoria after meals. Good digestion. The other day I ran out and used some Canadian branded pasta. Worse digestion, inflammation next day, bad energy, anger, cold feet etc. Recipe for rest of the components of meal is the same for either.

Both products are just listed as durum semolina flour, no other additives.

This is especially timely because many Canadians are making special efforts to buy Canadian products lately due to reactionary nationalism in response to tariff stuff with USA. I even saw someone shilling the local fried chicken place over the international franchise. No discussion of the actual fryer oil.

This leads me into my next thought, that I think quality food products and bioenergetic space is largely going to be relegated to special connoiseur brands. I don’t think the majority of people will appreciate or care to pay the premium for better products. I’m not sure why people don’t recognize some food products are inferior to others. Maybe some of this is psychosomatic and I have manifested negative reactions to foods others seem to be able to ingest regularly with no obvious complaint. Or maybe (and this is a thought I’ve had for ages) is many people operate on such a compromised level that their base-line is actually sub-optimal and it is normalized for them so when they say they feel ‘fine’ it just means feeling kind of bad is normal for them.

Welcome to to the wonderful world of pickled foods!

That sandwich may be called the Reuben, difficult to resist but it's been years for myself. I'd have to make it homemade to have it again, substitute the dressing etc.

Us gardeners love to pickle our leftover crop. The one thing i never figured out is what nutrients may be lost or negatively altered in the pickling process ... the Dehydroascorbic & Ascorbic acid and B-vitamins in peppers? The excellent Thiamine in garlic? The chemical reactions Sulphur may undergo in the jar?

https://pmc.ncbi.nlm.nih.gov/articles/PMC9839908/

https://pmc.ncbi.nlm.nih.gov/articles/PMC4075694/

When used for cooking, it was noted that bell pepper prevented the oxidation of essential fatty acids
^^
Interesting and useful to know if true.

Also, different colored peppers bring different benefits, and they look nice in the jar that way too.

Edit: freezing peppers:
https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1978.tb02347.x
^^
Apparently freezing peppers reduced it's Vit-C content just a little bit, the blanching process did not. I don't ever recall hearing of diketogulonic acid (DKGA)?

List of vitamins and minerals:
https://naturalfoodseries.com/chili-pepper-health-benefits/

Here are my ideas:

Chew your food into atoms. Avoid drinks while you have your meal. Meat cooked in stews is easier to digest. Try separating different kinds of foods. For instance, try eating meat and fruit separately. Don’t fill your stomach so much, eat more often instead.

https://tools.myfooddata.com/nutrient-ranking-tool#modal

i researched a bit more and it seems like a not great idea

high oleic sunflower is better than regular but its overall le bad according to brad marshall

@Luke said in Cheap peaty fruit suggestions:

I don't know whether citrate has any benefits over carbonate (other than the increased bioavailability), but if you mix carbonate into orange juice, it should react with the citric acid in the juice to form calcium citrate.

Yes, I confirm:
What happens when citric acid reacts with calcium carbonate?
3CaCO3 + 2H3C6H5O7 -> Ca3(C6H5O7)2 + 3H2O + 3CO2
When calcium carbonate (CaCO3) reacts with citric acid C6H8O7, calcium citrate is formed Ca3(C6H5O7)2 + water (H2O) and Gas (CO2) (carbonic gas). It is an acid-base reaction.
If you put calcium carbonate or calcium citrate in fruit juice, it’s going to become fizzy. The production of carbon dioxide gas typically results in bubbling or fizzing during the reaction.
It can also be called a chelated reaction since an insoluble salt of calcium (calcium carbonate) is converted into a more soluble one (calcium citrate). Calcium citrate is rather a water-soluble salt.

Comment:
How much citrate?
It depends on the ratio acid citric and carbonate. I don't know precisely but the effect is no quite immediate. Lightly delayed. Not a good idea if your eat pasta / bread / flakes 3 times a day since WGA agglutins (from wheat) are opening the tight junctions of the intestinal border brush.
Here I make an analogy with magnesium supplement when suffering from leaky gut. Not the right time to take Mg supplement during a meal with oxalates when tight junctions are not very tight. Too long / difficult too explain why.
However, the organism is repairing itself during the night. Theoretically, if we don't abuse regularly.
NB: other benefit:
Magnesium citrate or potassium citrate capture / solubilize CaOx on a much easier way (100x more easier than calcium citrate salts). Once you've suffered from lithiasis (kidney stone, but not only in kidneys), you'll take it quickly into account.

@Milk-Destroyer said in Phytoestrogen:

Do you use raw leaves?

Yes but I vary. I give examples for 2 kinds of use:

Smoothie: often with 50 g of lamb lettuce (mâche in French). Interesting for the velvety taste + the brassicae family (detox). From time to time, I vary with small raw spinach leaves. 2 big handfuls of leaves mashed potato with frozen spinach or small broccoli flowers. Once a week for each (2x portions). I add one onion, lightly fried in coco oil + 1 or 2 tsp butter and 1 egg.

@MuleMan good question. Don’t know but after all they are a result of cooking and cooling at certain stages of production. And that seems to be a no-no insofar that it results in increased resistant fiber. If it doesn’t cause issues for people I guess it would be ok, although too much resistant fiber isn’t great for anyone.
I enjoy bob s red mill brand. Tastes good, dissolves well, and has no additives. Seems they use better quality potatoes than other brands I’ve tried.

@herayclitus
I would just ask. In many Asian or Mexican stores there's a butcher that prepares the meat. You can ask them for the thyroid. I often ask for parts of meat that they don't use for my dog and it's never an issue.
Standard supermarkets will never give it to you, they follow the rules.

I live in Thailand and I found multiple scources. This is one of them I am considering the most currently: https://shop.villamarket.com/product/239286

@gg12 Sweet potatoes with maple syrup is one of my favorites too! Have you tried it with coconut milk? So delicious

@CO3

Replying in general - -

the Peaty ice cream recipe worked really well for me. It has a smooth texture following the instruction closely, and goes well with fruit. The eggs make it like a custard, but obviously with a coconut flavor. The only problem is I'm wanting to reduce fat intake, so I won't be making it again for a while.

I made a Peaty hot chocolate, I'd be interested to hear opinions on vitamin / nutrient groups involved.

1 or 2 cups whole milk

2 squares 70+% dark chocolate

2 tbsp honey

1 tsp cinnamon or other spices

1 packet (7g) gelatin (bloom in cold milk)

Texture is velvety and smooth. Good for night-time warmth/sleep. I'd rather make a Jell-O or broth/sauce for regular gelatin intake, but this is decent.

@Corngold guffanti from italy makes some good cheese. saffron and peppercorn sheep cheese, their truffle, and blue is good too.