Posts made by BioEclectic

I hadn't considered that sort of reply, the mouthy make it personal one. My guess is the personality type you're dealing with, the mood they're in that day, and the anonymity the internet provides. The same conversation in person would flow differently, or they'd simply keep their mouths shut. Either way it's OT and or a bit rude, in some forums it may even draw a moderator response. Am not referring to those who word it constructively.

These are folks we all have to work around. Sometimes you even have to pretend that they never replied which helps diminish and obscure their comments. Or the short curt response.

Op i think you've answered your own questions and figured it out.

Personally i would lean more towards that it's an age thing and slightly less a generational one. Those in their 20's now will likely feel differently about this topic than when they turn 50, we simply evolve.

Also, don't forget that there were quite a few folks at the RPF who weren't totally "well" so for them health will come first so they broadcast it. Their replies may be slightly OT but they do mean well.

With health and wellness comes a better look, and sometimes acquiring better looks can also bring better health.

You're a braver man than myself, i haven't tried the combos you listed though cypro seems doable.

The furthest i've attempted is carrots soaked in apple cider vinegar then drained. Have done protocols of that and protocols where i buffer it with a little baking soda.

Have also done carrots with a little coconut oil, and maybe one or two other simpler things, an aspirin etc.

I also find calf liver to be milder, especially if cooked on very low heat and slightly undercooked, pink on the inside.

In the beginning it may require that extra push to eat it but that's only till you find your preferred way to cook it and get used to it. I've even diced it into small cubes and thrown it into soups just as i turn the fire off, it cooks instantly and more nutrition is preserved this way.

@ThinPicking

Que será.

Vivida Vis Animi et Corporis Pervicet

One of my favorites, very bioenergetic, a tribute to RP, and applicable.

@Sugar
Yea, i think i plugged the same reply into one of his threads. Where's he been anyway, he'd provide us with the ultimate stack for the dark cyberpunk future that's upon us.

Anything that promotes serotonin to give you that serotonergic rage and anything that promotes estrogen for that estrogenic shock and awe.
A killer combo that's filled prisons, androgens don't stand a chance.

White rice is a starch that's easily broken down, just don't eat it undercooked. You can always mix it up, well cooked potatoes one day, rice the next, something else the day after etc etc. Try a raw carrot on the days you have rice if its slowing down your tubes, insoluble fiber.

There's a potatoe thread here somewhere if you want too look it up for prep ideas and variety types.

Now unless the following falls under mewing, i also see no mention of nosebreathing, a bioenergetics basic.

Not only is it much healthier for you to breathe through your nose, but you won't disfigure your face in doing so.

Do an image search for mouthbreather jaw and you'll see what i'm talking about. It's a disfigurement i've come to recognize, and i used to think that people were born like that. I haven't researched it much but i think it may be reversible to a degree.

I may have missed it but i see no mention of Vit-K. By that i mean the MK4 and MK7 varieties.

It may make a greater difference for the younger who are still growing, and possibly those who have just stopped growing like young men in their early 20's.

But to be fair i have no idea if it really works but there was plenty of discussion about it in the other forum. One suggested search term would be "vitamin K jawline" and you'll find some of the threads i'm referring to.

There was also talk of Glycine (or was it gelatin?) possibly making folks taller, not sure if it was actual growth or simply spacing the vertebra more optimally. But depending on age it may be a bit of both.

Everything i've read has led me to believe that 12 hours is enough to separate the two. K2 MK4 has a short half life at 4-6hrs and whatever residual amounts are left would cause no harm if mixed with tocopherols. For the same reason I'd think that even 6-8 hours would be enough.

After a week or two of loading up you can even tweak the protocol and begin splitting doses like this ~ take Vit-E, wait 8 hours, take 10mg MK4, wait 4-6 hours then take 10mg MK4 again. This would keep therapeutic amounts in your body for a longer time. That's just an idea.

Have you checked out Dr Theut's website yet? He has a decent amount of general info that can be used as a springboard for research on other sites and studies (never rely on one person or source).

Off topic: LucH is a long time valued contributor that always brings useful related info to the discussion, we shouldn't allow small cultural misunderstandings to get in the way

Hi Op, and yes. The way i had to tackle my parent situation was to work close to their preferences . I realized what worked for me may not fit your dad's preferences but you can look up substitutes.

In my case it was encouraging more of what they ate occasionally. Eating more bone broth and tripe (collagen/gelatin/Glycine), there's always stock in the freezer now. Tripe, spleen, liver for minerals and enzymes. Jello.

Swapping over to Quali-C for Vit-C, it works with Glycine. Cherries, including juice and especially tart varieties, have a good nutrition profile and help with inflammation after exercise, along with sugar borates which can help with certain bone and joint issues in low dose. Calcium fructoborate pills are sold but don't neglect whole foods and mind the overall Boron intake if combining pils with foods.

Aspirin has a role with inflammation especially in the long term and many other supporting roles of course.

Vitamin D/sunlight, Magnesium ideas seem sound. And remember that Vit-K2 has many forms but the MK4 and MK7 seem the nost useful. Some folks go fairly high dose on the MK4. This form is worth the extra research imo as i recall it having a direct role especially in higher dose.

@LetTheRedeemed
He was a self proclaimed fruitarian. Now as most other US folks that live in a northerly climate know, it's hard getting quality ripe fruit most of the year. It won't even ripen properly on the table, it goes from sour to dull flavorless pseudo-ripe then to rotten. Your quality options are much more limited than even a vegetarian's. I noticed his mention of juice consumption, as a filler substitute presumably, and again quality products are few along with additives and varying degrees of contamination. For people living in these circumstances, especially with pre-existing conditions, this likely isn't the road to health.

As for milk, and to state the obvious, it can be a complicated topic. It takes long to digest, requires a "decently" operating digestive system, and low quality products can make things worse.

Abstain from milk for a decent amount of time and you'll lose the ability to digest it. It must be introduced slowly, as @LetTheRedeemed said, it must be titrated up. It supposedly works for the Chinese, who are becoming avid drinkers. There may be some genetic component involved ala lactase persistence but other folks seem to be adapting in other ways. There are certain times when milk needs to be put to the side though, till other issues have been resolved or the meds have been finished.

Related: https://raypeatforum.com/community/threads/negative-effects-of-aspirin-may-be-due-to-glycine-depletion.4407/

Glycine is one, a brief skim turns up Taurine also. I'd give that thread a look for confirmation or more details.

@Kvirion
Coffee, caffeine and milk are each complicated topics. No one size fits all answer for any of them. And i still mean to follow up on some of the interesting info that @LucH brought up previously, the website and maybe even skimming the book since i can see that it's available elsewhere.

@Kvirion
Ahh, milk alkali sydrome.

Using myself as an example, i'd say the amounts i use are tiny. Likely less than 1/8 tsp baking soda and let's say 50-60ml milk. Multiply that to 5 or 6 times a day.

But it sounds like something to take note of. Will read up on it a bit more and verify my daily doses, thank you for that heads up.

In addition to contamination concerns, some of us are wary of the drawbacks of oxalates. And the Vit-K in spinach is in the K1 form.

As for carrots being antimicrobial, one aspect of that is it's usefulness as an antifungal, there are some folks that will benefit from it.

Am not recommending that no one eat spinach btw, but to simply do so with care and to be aware of the potential drawbacks just like you would with anything else.

@Kvirion
Careful with the amount of baking soda. If using a teaspoon try one very light tap into the coffee, stir with another spoon and taste. You may be able to put another tap or two before the flavor starts to degrade, depending. Stronger / more acidic coffee can take a tiny bit more baking soda and light and sweet drinkers may want to use a little less.

I use the box itself as opposed to a teaspoon, keeping the opening very small to prevent adding too much. Admittedly i do add other stuff to many of my coffees, but that's a topic for other conversations.

Just inserting random opinion and personal observation, including things i've read over the years.

Coffee and milk being complementary of one another. Milk binding with certain unhelpful coffee tannins and lowering the acidity just a bit. Whereas the coffee helps with milk digestion to a certain degree and lowers the opiate response.

Related: adding a bit of baking soda to taste "allows" me to drink even more coffee per day if i choose to do so, 8-10 cups vs my regular average 5 or 6 (8oz cups). I do try to wait an hour or two after meals though, but i can easily have a cup 20 minutes or so before a meal. I typically have my first cup within 30 minutes of waking, and no longer feel any weird withdrawal headaches if i abstain for a whole day. I do not drink it light and sweet for the most part either.

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.