@Corngold mushrooms have an amazing ratio and lots of copper

@eduardo-crispino Most likely in produced drinks. Coffee is so good. Grounds and/or egg shell filter the water so it's a great drink next to milk. There's a Vietnamese coffee that adds like 1/4 tsp salt, cream and sugar.

@Lothric No joke I feel like I was bloated and heavy. I sauteed some chicken and added maybe 1/4 cup cider vinegar and a little bbq sauce. Instantly felt a kick of energy and slept better. I read vinegar is good for kidneys and stomach in small amounts and will say this is accurate. The problem is I usually got vinegar from coleslaw. I've been avoiding for the sulfur / raw veggie angle not to mention it never agreed with me, and I usually had celery seed in it.

OK PSA because of math. An egg shell is about 2.5g of Calciumcarbonate. Calciumcarbonate is about 30% Calcium. So 1 egg shell is about 800mg of Calcium. This goes into megadosing territory and you might have calcium toxicity. 1/10th is 80mg calcium, enough for the optimal 1:2 phosphor:calcium ratio. So put 1/10th of an egg shell into your coke. This is a purely chemical reaction due to the acidity of the coke. Grinding, mixing, etc., has no effect. A whole egg shell takes about two days to dissolve, but 1/10 should just be a few hours.

Edited for the humour needs the context.

@Corngold https://youtu.be/3tiNBJA8yeE?si=FaiWc96OrtfEyL24 This guys content is pretty great too, I like to watch it

Here is what the pancakes look like: [image: PXL-20250308-063337511.jpg]

@sushi_is_cringe said in canadian vs italian semolina pasta test: Both products are just listed as durum semolina flour, no other additives. idk but I've also found some pasta that is just "semolina and water" and I believe it tastes, cooks, and digests better than typical fortified. The texture is just smoother and more natural too; barilla / etc brands are usually bone dry and hard. These are hard but similar to when I've made homemade pasta. It feels more natural. Takeaway: make your own pasta and bread if you want the best flour-carbs. Pizza dough can be cold fermented for 2-3 days, which ties back to the sourdough and/or overnight doughs with longer ferment time and less raw gluten.

@secondkelping I agree with this, I don't think eating lots of cheese has made me fatter, however, I usually drink far less milk when I eat cheese in bulk. Another thing of course is the skim or low fat milk. Not to overshare but I went from drinking 2% as a kid, eventually cutting it out almost entirely, finally going back to it, thinking I had lactose intolerance, then buying whole milk which I never had. Now I'm finding skim milk a great way to get basic calcium etc without tons of fat that I usually get from cheese and/or meats/dinners. @ShiftGear said in Cravings - cheese and fat intake: I didn't notice any negatives from swapping to semi-skimmed from full-fat pasteurised milk. Keeping fat under 60-80g is difficult however. Easiest way to do this is skim milk. It's actually hard to find fat-free cheese, so it's easier to eat fat cheese and non-fat milk. @ShiftGear said in Cravings - cheese and fat intake: I would find it very easy to consume 100g+ of cheese in one sitting. I've eaten my fair share of a single pack of cheese for lunch...12 slices of cheddar or colby jack or mozzarella (with fruit and/or coke). I don't think it's the best idea, but at the same time, I'm convinced there is something intuitive about cravings. You never feel heavy or slow after eating cheese, raw carrot, sugar, etc. I think the fat is probably too much for the body at a time (or not?) so now I try to limit it to like 5-6 slices which is still uh... 4 oz. Again... eating drive-thru slop is like what, 40-70g of mostly pufa? Almost certain the "healthiest" options are nowhere under 20g of pufa... so again, to me, 8 oz of good cheese is nothing compared to 8oz of full fat milk (bloating), or 8oz of greasy fast food burger/sandwich. Just my thoughts.

@bio3nergetic yeah but im not gonna do that parboiled is basically rice before it is de husked to brown rice , soaked in hot water, dried, then de husked (same as brown rice) , it’s brown rice that cooks faster and apparently has more thiamine because the soaking pushes husk nutrients into the rice

@polba A lot of dog food pouches don't contain carrageenan now and they make a point of saying it. Can you imagine - canine IBS is more important to BIG FOOD than long term health impacts on humans?

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/

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.