@Mossy, my apologies for such a late reply. If you’ve ever used buttermilk in pancakes, strained yogurt is similar in that it makes pancakes extra fluffy from the acid reacting to the baking powder.
It’s too bad about the Heal All and other supplements, but my hope is that you become so healthy you won’t need them, anyway. I dream of the day when I no longer need thyroid.
Yeah, the water element seems challenging. My balance is good from my years as a flyer/cheerleader and dancer, but I can easily see myself getting pummeled by a wave and almost drowning.
Funny, I grew up near a farm that had peacocks. I find their posturing hilarious, but they wear rockstar well with all that colorful plumage.
Can I hire you as my dad’s personal chef? He’d eat a cocoon cinnamon roll so no worries about poor instructions. Kidding aside, how frustrating. I’ve come across quite a few recipes online that have had numerous revisions. Thankfully, most have had reviews so I’ve been able to tweak the recipes beforehand.
I understand. I ate quite a bit of millet the many years I was vegan, and out of all the grains it’s probably my favorite. The sprouted flour company I posted has heritage grains, including the variety of wheat you’re currently using, but I would pick whichever variety was grown in highly mineralized soil because it will be the most nutritious, IMO, regardless if its ancient or not. Same when it comes to organic vs conventional. I learned while following RBTI that Brix matters most because higher Brix, i.e., higher sugar and mineral content as the two go hand in hand, means healthier plants that don’t require as much intervention/pesticides. I lost count of how many times conventional gave me a higher Brix reading than organic. Plus, you can transform any grain, improving nutrient bioavailability similar to sprouting, through fermentation.