@Mossy, I wish I could say I’ve met my match. The information overload of the internet age is real but for me, the internet just replaced the public library. I used to spend hours there. Just flipping through pages gives me a thrill, but then I get a thrill out of reading a menu so it’s safe to say it’s an obsession of mine. lol Just to clarify, though I agree that religious institutions have their problems, it was public schools that were holding back capable students, not the parochial schools. But yes, our religious history does seem similar, except it sounds like you’ve always been Christian? I was never Christian (of my own free will, anyway—I was christened). I have certain values I live by that align with Christian values, but it’s due to my nature more than anything. Yes, 4 liters of dairy is a lot. I actually craved more, but the farm couldn’t supply it. I think in Western society, with its diet culture, it’s common to underestimate the body’s needs, especially for women—given what it takes to grow tiny humans, it’s my belief that we’re eating for two, even when we aren’t pregnant. My years of veganism left a major deficit. Personally, I prefer Alexandre over Maple Hill and Kalona, but the best to me out of all the commercial yogurts I’ve tried is the whole milk Icelandic Provisions skyr. I’m not sure if it’s because the company uses an authentic strain of bacteria from Iceland, but it digests just as well for me as the raw yogurt I get from the farm, and the extra creamy strawberries & cream and vanilla bean taste like dessert. I stock up on them when they go on sale for $1. My fridge is currently filled to the max with IP. A jolt of energy from the juice is a perfect way to describe it. Like you, I think my poor digestion at the time was a factor because I no longer feel anything special when I juice. Do you? I had digestive issues since birth (so bad I required surgery at 3 weeks) that I was led to believe would be a permanent issue after sustaining my back injury, but my digestion is perfect now so you may be surprised at the level of healing you can achieve. And no worries. You don’t come off as a zombie, but I am curious—do you mind sharing your experience so far with the Linus Pauling protocol? Do you have a family history of cardiovascular disease or…? And you’re welcome! I hope you’re able to try the mushrooms. Thank you for linking mosaic’s post. It’s interesting that zinc was found to be a predictor of vitamin D deficiency. I hadn’t read that before. I’m last to the cooking game, too. Not health, though. Ever since I could read, I’ve cared about ingredients and their effect on health. My brother has always loved cooking, but for me it’s mostly necessity. I went vegetarian around age 11 so I’ve been cooking for myself ever since, and though I like feeding others—knowing that they’re taken care of brings me peace of mind—I don’t like cooking for myself. I have to make my food up ahead of time in large batches because when I’m hungry, it’s impossible for me to restrain myself from eating the meal before it’s completed. For example, I soft boil a dozen eggs every 3 days to have for the following 3 days and I kept making the mistake of doing it before I had eaten anything so I would eat half of the eggs while peeling them and have to boil more. I blame a lifetime of hypoglycemia and a digestive disorder that forced me to restrict the types of foods I could eat. I’ve only seen Better Off Dead maybe once (I’m team Say Anything :)), but I do recall the Monique character. My hair and eyes are darker than hers, but I can see a resemblance, sure. Certainly more than Latin. I think it’s my eyes that throw people off. Not only are they dark, I have a rare genetic mutation where I have extra rows of lashes, making them even more pronounced, and possibly giving me a Latin look? Like you, I’m not too up on 40s actresses, but I’ve been compared to Elizabeth Taylor and Vivien Leigh so much so that I had coworkers who referred to me as Scarlett O’Hara and a great-aunt who was convinced I looked just like a young Elizabeth in the movie National Velvet, she’d say it every time I saw her. I finally watched the movie and was shocked at the resemblance. We even had beauty marks in the same spot on our face, and though her eyes were light and mine dark, she apparently had the same lash mutation, giving our eyes the same contrast against our fair skin. Both actresses had very similar ancestry to me so that may explain our similar features but aside from when Elizabeth was a child, I’m not so sure we look that alike as adults. I do research quite a bit, but I like to confirm if there is truth to what I’ve read so your info is very much appreciated. For animal fat, I use butter for most of my cooking, and bacon grease when I roast potatoes. Do you mind keeping me updated on how tallow compares to coconut oil? I saw Wagyu tallow at the store that peaked my interest. I use Wagyu beef for my dad’s meals and the tallow supposedly has an umami flavor—we like Asian cuisine in my family so I try to incorporate all 5 flavor profiles in my cooking. It’s so true how cake-like banana bread is. I use bananas as a natural sweetener, binder and moisture retainer (I can’t think of the correct term lol) in baked goods.

@Ecstatic_Hamster Interesting that your main goal is the migraines and not the weight. Have you noticed any change in how often you get them since switching to structured meals? I've read that blood sugar swings can be a trigger for some people, so it would make sense if the steadier glucose readings are helping there too. Your carb list looks like it would sit well for most people. I'm curious whether you've added any fruit or cooked vegetables alongside those. Not saying you need to hit a specific fiber number, but things like well cooked carrots, squash, or orange juice with meals could give you some extra carbs and nutrients without making things too "fast." Also agree with going slow on the calorie cut. Dropping too low too quickly tends to push stress hormones back up, which would kind of work against what you're doing with the cortisol. A small deficit over a year sounds like a sensible pace.

Rinsing oats may remove some surface starch, but it will not remove most of the starch. The gas and gut activity may simply be from the high fiber content. If the kidney discomfort continues, it would be best to have it checked.

Don't see why not. Pressure cooing is just just supposed to speed up the time something is cooked

@LucH A lot of good information, thank you.

I have a ton of notes throughout the years, on health and nutrition, but I tend to be going off the cuff these days, i.e, by memory. In that vein, I recall reading cocoa butter is indeed the key ingredient to look for in quality chocolate; and the further down the list it is, or even non-existent, the more the chocolate bar/candy drifts from quality. My additional 2 cents, and my personal litmus test for all chocolate, and all processed foods, is whether they use "natural flavor". I avoid all foods with natural flavor, for I interpret it as faking the taste of what should be a real taste produced as the result of a proper balance of real-food ingredients. I've noticed Nestle always uses natural flavors.

@topman seriously needs apple cider vinegar to complete it the rice will soak it up

Fresh berries and sliced bananas are always good upgrade. You can also do warm cinnamon apples, stewed cherries or a little vanilla Greek yogurt with fruit.

@Milk-Destroyer said: I've always wondered if substances going through airport xrays would have some effect on their structure, what do you think? It is entirely a matter of intensity, duration, and repetition Summary: 1. The Sun (The Borderline Case) Time exposure makes the difference While visible light is completely safe, the Sun emits Ultraviolet (UV) rays. UV light sits exactly on the border of the ionizing spectrum. It has short enough wavelengths to pack a punch. It physically damages skin cells and causes sunburns, which is why it can lead to structural DNA changes (skin cancer) over time. However Infra-Red light is fine when you adapt the wavelength and the duration. Picture 8. [image: 1781351554822-8.electro-magnetic-spectrums-from-several-devices.jpg] 2. Cell Phone in a Pocket (Trouser or Breast Pocket) Ionization Capability: Absolutely zero. Warmth has a incidence (thermal effect). NB: Everybody won’t agree here. I don’t put mine in a trouser pocket since it has an influence on my hand when I use it for a long time on internet. 3. Public Electric Streetlight Zero impact if you’re not electrical sensitive (50Hz to 60Hz). NB: It's different if it's a high-voltage pylon. Cows whose water trough is under this type of pylon produce significantly less milk. 4. Airport Scanners Too short to have an impact. + low level on the scale. 5. Dental xRays: Yes. I’ve asked Google to develop some points. Has to be confirmed by another source since we can’t trust AI, as you already know. AI flatters you and sometimes invents / often extrapolates to avoid contradicting itself. The Physics of Exposure • Intensity: Both airport scanners and dental X-rays use extremely low-intensity beams. They are engineered to look only at surface levels or thin jaw bones, requiring a fraction of the power used for deep-tissue medical scans like CT scans. [1, 2] • Duration: The exposure time is measured in milliseconds. The beam clicks on and off almost instantly, minimizing the window of interaction with your cells. • Repetition: For the average person, these events happen once or twice a year. The human body has highly efficient, constant cellular repair mechanisms that easily fix the minor, isolated cellular stress caused by such infrequent, low-dose exposures. [1] The Exception: Developing Life Your concern about pregnant women is scientifically spot-on. • Rapid Cell Division: A fetus is in a state of rapid development. Cells are dividing constantly to form organs and body structures. • Higher Sensitivity: Cells undergoing mitosis (division) are significantly more vulnerable to DNA alterations from ionizing radiation. • Precautions: This is why dental offices use extra precautions, like lead aprons that cover the abdomen, or delay non-urgent routine X-rays until after delivery, purely as a protective measure for that sensitive stage of life. [1, 2] For an adult, a few routine exposures do not accumulate enough energy to alter your body's structure.

@risingfire thank you.

@Mossy said in The processing of MILK and unsaturation: I don't worry about it. I consider what would be best, and I do all that I can, and then let it go. Well done, I agree. If you use a plastic bottle for carrying water, it shouldn't be a problem (short time). Of course no stagnation from the preceding amount (dry). No bacteria.

@Gardner that post was after potato as starch meal so yor assumption is incorrect and secondly i take increased appetite as easy marker of increased vitality

Hass avocado vs le Fuerte Hass avocado has a black or brown grainy skin The Fuerte avocado has a smooth, green skin, with yellow flesh. A much bigger fruit too. (See the picture). The total amount fat could be quite different. How much (proportion)? Why the difference matter The Fat Breakdown Hass avocados have a lower water content. The "Hass Advantage": Because it’s proportionally about 25-30% higher in fat than the Fuerte, it mashes better. On average, here is how the two compare in terms of fat proportion: Feature - Hass Avocado - Fuerte Avocado Total Fat Content ~18–22% / ~12–15% Texture Rich, creamy, and buttery. / Lighter, thinner, and "cleaner" Water Content / Low / High Flavor Profile - Nutty and intense - Mild and slightly grassy

@ilovethesea said in Healthy alternative to chips: I buy authentic Mexican nixtamalized corn tortillas. Cut into 4s, bake in oven around 400F for about 10 min until crispy. Eat with salsa, yogurt or whatever dip you like. I do exactly this. Though, the recipe I follow says to bake them at 475F. No wonder it's always a small window between being done and burning! I also find most corn tortillas have softeners in them, e.g., gums. I'm hoping to find one without.

@LucH ty

@Mossy, I bet your potato soup is delicious! The bacon is a splurge I only get periodically, but I found ways to stretch it. The fat from 1 lb of it is enough to roast 4 lb of potatoes or kabocha squash, for example, then I just chop up the bacon, add it to the (seasoned) roasted veggies, add cheese, top it with some sour cream, and my dad gets at least 6 meals out of it. I get the woodland over conventional for purely ethical reasons. I’m a bad Peater—I’m not concerned about PUFA in whole foods, especially when the food is as nutritious as animal proteins.

@engineer said in Fat. How low can you go per day?: @GreekDemiGod How big are you? Because that seems like a lot to anyone who's not the Hulk. I'm 75kg/165lbs so I'd have to go much lower, maybe 30g or less to feel low fat. I am not much heavier than you. 79 kg, or around 175 lbs. And I maintain my weight on 2900-3000 calories, but my fat intake is also quite high 85-90g daily currently.

Ok, so is N.O. le bad or not? I took the vintage formulation of N.O. Xplod and did close grip bench bress and got the sickest tricep pump