Mike Fave has some great info on this....very specific

Website, blog, forum. Working on a cookbook as well, I think. https://raymendeat.com/category/eat/

@CO3 Is that a fully completed cum-jar? Never seen one in the wild...

@Mulloch94 Bookmarking this post

@AkJono Argggg... I just saw that this is private. Whoops. See what I can find.... .

@Lovesickhs18 Excited for you

I use liver in a curry dish usually and it tastes pretty good. Plenty of salt and carbs too

Thiaminase in insects is problematic For more detailed discussion about thiaminase and insects see Thiamine Deficiency and Associated Clinical Disorders by David W. McCandless

I use this recipe https://www.facebook.com/watch/?v=1146748622467076 I found it was coming out a little bitter so I switched to using 12 tbsp sugar instead of the honey. ^ Oh and I use commercial OJ instead of fresh and it’s fine.

@skylark thank you. Much appreciated.

@hypercashoidism the thermometer and your subsequent reading will let us know in simplest terms the state of your metabolism and how your diet is or is not supporting your “bioenergetic” needs

@Autism I've heard that refined sugar is better. Less impurities.

@Mulloch94 I have a little experience with this. Back around I bought a canister branded “zombie caffeine”, it was a novelty with a label featuring cool artwork of the undead and text touting its benefits, “e.g. increases fat oxidation making you less appetizing to zombies.” At some point I threw it out. Must have been discontinued following the caffeine powder or energy drink deaths in the news from around that time because I can’t find it anywhere online. Anyone else remember this brand? Anyway I still have an extra-small line of measuring spoons going as small as 1/64 tbsp which I bought when I started using that stuff but I will get a mg scale this time around to make sure the doses are what they should be. As for brand — it’s not USP but I’ll be going with PureBulk for the experiment… will let you know how it goes

Chop and a short water soak here. After it may be a splash of apple cider vinegar ... buffered or not. Sometimes a tiny bit of coconut oil, maybe a shake of potassium iodide salt mix, and quite often plain. Am now down to just a few days a week for maintenance as it's done the bulk of it's work in the years past.

@CO2Master thoughts on butekyo and acidosis?

I boil for half an hour, then lay them out overnight on a tray, then bake tray at 90 C for 30 minutes. I use a nutribullet pro blender. It turns it into fairly fine white powder. I don't remove the membrane because most of my eggshells have been out for a while and the membrane dries stuck. I do recommend rinsing inside of eggshell after cracking so you get a cleaner powder later.

@ShiftGear no, i did not strain them out. I don't have any problem when eating them, i feel how it activates bowel movements actually. Maybe you are sensitive to them, and yes indeed it's difficult ti diagnose ripness but mixed with OJ it doesn't really matter.

From my research these are the best; but keep in mind they don't work the same way as the toxic teflon coated normie fryers do so it's not quite the same, but still mostly what you need https://www.amazon.com/Breville-BOV900BSS-Convection-Brushed-Stainless/dp/B01N5UPTZS https://www.amazon.com/Cuisinart-TOA-70-AirFryer-Oven-Grill/dp/B09HSWBTN4