Dandruff or scalp irritation? Try BLOO.
@banquos-ghost sounds like a good plan. specifically the liver and oysters should be focused on, and do you eat gelatin and collagen?
If you're still having chronic digestive issues dialing down your meat and making up more of your meat with gelatin protein is also ideal since a lot of protein can also cause issues due to inability to properly digest BCAAs.
Have you tried the carrot salad? (I know it's a meme but it's really powerful)
If not carrot salad, then white button mushrooms?
I had all your symptoms, I supplement T3/T4 now using Idealabs Tyromix. Plus, I do mushrooms daily since the carrot salad became too powerful (when I first started, it was just right).
This has radically reduced my symptoms.
In this, you haven't mentioned much about the food that you're eating which would also be helpful.
For example, you need a good source of B vitamins + other good stuff (liver) and other important vitamins and minerals (oysters). Do you have a clean source of milk and cheese and eggs?
Have you limited what you are eating to nutrient dense foods that I have listed above + some more?
Fiber and iodine won't help you. Thyroid will help but it will hurt more if you don't have your diet right.
@oldchem thanks for the recs! I remember others mentioning aleppo soap. The thing about coconut soap/castille soap is that it's just too strong, has strong antibacterial/cleansing effect. I used to pure coconut oil as lotion but stopped quickly because its too powerful on its own.
I'll keep in mind your other suggestions as well.
Just want to get a list together of types of soaps and hair products and skincare products that could be called "peaty"?
@torporade I've used a few mostly natural charcoal based tooth pastes find at grocery stores.
@zoro I thought Malassezia correlates with scalp issues. If not, let me know, but I've seen significant progress in my scalp and in white tongue by eating mushrooms with EVOO or coconut oil daily.
Pre-cook mushrooms for 2-3 hours. I use the pressure cooker for 35-45 minutes. Then I freeze them, and then that them to sautée them later to eat.
I'm looking for a better milk powder pancake recipe.
I've found a few receipes. One is on a fb group which was:
2/3rds cup skim milk powder
1 egg
1/8 cup (2 tbsp) milk (more if needed)
1 tbsp caster/superfine sugar (omit for savory version)
pinch of salt
butter or refined coconut oil for cooking
Another recipe that I found on youtube (https://youtu.be/YQUqJUp93DI?si=2RyxXPriRJA74CGn) was:
1/2 cup milk powder
1/8 cup of milk
1 egg
salt to taste
My issue is that the batter appears too thick with the milk powder that I have, so I always end up adding milk and my pancake turns into crepes. How fix?
@GuantanamO-Shea I've actually been theorizing around using short grain rice since I found out that it's more easily digestible than normal long grain rice sold in stores in the US. I've tried medium grain rice and I digest better than long grain rice, so I thought short grain is the next step.
Do you have any more recommendations with regards to this method?