@LukasWood Thanks. I usually eat 1 cup of rice a meal to hit 205 calories for both lunch & dinner. What about high-carb vegetables; should I stick to broccoli?

@The-New-Sun I like the term goblin food, I will be using that from now on. It would be great if someone could archive Peatler's original zoot juice recipe for posterity

@secondkelping You can also buy a cast iron "poffertjes (aka Dutch pancakes) pan"

@LucH said in Carrots with or without meals?: https://mirzoune-ciboulette.forumactif.org/t1985-demangeaison-histamine-journal-de-suivi Thanks for the info, I'll check your log

@Cezar4911 Raises DHT like mad. No seriously if you try it you will know what I mean its not like anything else i think it has some substance which speeds up the 5-AR enzyme or something. i can guarantee if you tried it colours would look brighter and you will feel even better. even if you already feel amazing

Can someone please send me money so I can make camel milk icecream for autistic children

@Neigher The only good brand I can find that works for me that has no added vitamins is Hewitt's goat milk because the have a 2% option. If someone knows a good milk that doesn't use crappy additives with the vitamins that is 1% or skim milk, I would love to know...

Quality is the biggest factor imo. There was one summer where the Prairie Farms brand was completely fine for me, and there was another brand purely A2 that was 95% if I had to put a number on it. I have Great Value lactose free milk as a result. Lactose from Land-o-Lakes half-and-half doesn't bother me at all even having several ounces a day, that being about one cup of whole milk's worth, since cream doesn't have lactose. My dad's theory, growing up on a farm where none of the dairy bothered him, was the cream being removed from commercial milk, and especially pasteurization, removed important digestive factors. He said when he'd milk the cows he said the milk would come out a golden color, and he could only have dairy without issue if it was that color.

@CO3 : ok thanks. I tend to have eggs most of days for my breakfast with orange juice. I always removed the whites as Ray said they are not that great and I try to limit my methionine intake. I wanted to try these for lunch, but I can try during the weekend. Once a week should be fine.

@CO3 yeah, maybe cleaner?

I always likes to eat carrot salad. I always like to eat raw carrots. It contains so much health benefits to the body.

Low heat and cooked slow keeps them from getting rubbery. I personally like 6 minute boiled eggs, and I just eat the yolks with some butter and salt.

I've never noticed myself but have read years ago that the seasonal taste variation works it's way to the cheeses too, parmigian and or romano. Early season production being either sweeter or saltier ... can't remember.

@ThinPicking let me know what you think of his approach to peating To me his advice on supplementation and foods is a gold mine

Does anyone know if topical fatty acids increase serum fatty acids? That would make this a bad idea if true, right?