@Jennifer Haha, that is funny. Ice cream was the answer. I think in our very modern and very deficient world, love is a component in healing, beyond the technical and mechanical parts of healing needed. Love is indeed a powerful thing; even beyond the emotional response, the deeper security and hope that love provides. A strange coincidence, I received an email today for an ebook on sale on this very subject. I prefer physical books, but the price of ebooks is just too good to pass up for my budgeted life these days. I realize not everyone wants or needs everything broken down academically: to use an analogy I've heard, some just want to eat the apple, they don't have to look at it in a microscope. Books and authors are a personal taste, no doubt, but just in case it would interest you: https://www.amazon.com/Four-Loves-C-S-Lewis-ebook/dp/B01EFM8NI4
I was not aware of the cloudy egg white, as evidence of more CO2. Interesting. I did notice the egg whites were a bit cloudy just recently, but thought that was due to the cold of the refrigerator. I've never had Nounós yogurt, but it does indeed look to be the cream of the crop. I like the A2 and the glass container. Next time I make it to Whole Foods, which is hardly never these days, I'll look for it.
I agree with your egg perspective. I eat 2-4 a day myself. I've been considering adding some of Haidut's vitamin E several times a week, but since my PUFA is quite low in general, I don't worry too much about it. Wow, hives from the lichen-derived. (And I see I used the word mushroom-derived in error.) I think I'll look for lanolin-derived. I don't feel well on the vitamin D3 supplement I have, which I think is synthetic. But I don't feel well on any supplements. I think Haidut's D3 was a little better, but I don't completely remember. It's been years since I've had his.
Yeah, grounding. I haven't done that is a while. That does look like good mayo that you linked, as far as store bought goes. And 17oz for $9 is actually not too bad. It would cost me a few dollars more to make it myself, but I see that I would be able to use a better olive oil. I promise, I'm not dogging your mayo , I'm just attempting to be objective in my evaluation. I would take your olive mayo over all the soy based mayos any day. Coincidentally, I did just make mayo after my last message and it didn't take at first. Really, it's one of my least favorite things to make. I can be a bit neurotic in my quest for quality, so I'll continue to do it until I really lose my patience with it. I believe the problem is that I was using bottled lemon juice versus fresh.