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Misc. questions--loose-leaf, tea blending, infusers, etc.
Hey, all! I'm fairly new to all this (also FYI fairly new to using Reddit, even though I've had an account for months, haha, so if I do something wrong, let me know :) ), and have some questions. (Please note that I did look through the wiki and assorted resources, and I don't think I missed anything...hopefully not, anyway, haha.) Also note that my questions are all going to apply to tisanesonly(we're talking completely caffeine-free, unless I put chocolate in or something (see the cocoa/cacao nibs question)), as I don't do actual tea for religious reasons. So, questions, in no particular order (or not much of one; I've tried to go from more general to more specific, but that may be a matter of opinion, haha):
Loose-leaf--from everything I've read, it does actually make better tea, but is this true of tisanes, too? And what exactly is the difference in flavors? (I think I understand why there's a difference; it's just what exactly the difference is that I'm not following.) Specifically/especially, I want to confirm that I've understood right as far as the strength goes--does using loose-leaf and giving it room to expand make an herbal tea stronger? (Because if so, that's for sure something I need to try. I've only ever actually enjoyed strong and fruit-flavored tisanes, because otherwise I just taste hot water.)
Is there any kind of benefit/difference with using fresh herbs/spices/fruit/whatever vs. dry? I did see something somewhere (idek where at this point; I've been doing so much reading that it's all started to blur together, haha) that said using dry fruits was better--and do you guys think that's the case, too?--but what about the other types of ingredients?
(I'm still looking through the vendor resources here, so I apologize if there are some obvious answers to this question in those, but I figured I might as well toss it out there since I was posting anyway.) I'm really wanting to try creating my own blends, but one difficulty I'm running into is ingredients. I don't want to grow my own (besides the time it'd take, I have...idk if it's a black thumb, but it's certainly not green, haha), but I'm having a lot of trouble finding web sites where I can get ingredients insmallamounts for testing. Like, I see a lot of places where you can buy in bulk, but at the moment I don't need, y'know, a pound of rose hips or whatever, haha. I'm not totally sure of the exact amounts I want, but I'd assume it would be maybe a couple of ounces or something, depending on the ingredient--just enough so I can experiment with it a little. (Also, the vendor list here does seem to be focused on actual tea, which makes total sense but makes it a bit more difficult to use for my purposes.) So if anyone is able to point me towards sites where I can get smaller amounts of this type of stuff (I did look at Adagio Teas' pantry section, and there are some things there, but I'd love to find others, since they don't have everything)--or tell me which ingredients would likely just be at a run-of-the-mill grocery store--that'd be great :) (I'll keep looking at the list of vendors in the meantime, but if someone is willing to speed up the process, it would be a big help, haha.)
Are there more resources likethisfor what things taste like? I'd especially love some kind of comparison chart; I've been sort of trying to form one in my head as I read the pages on that site--for example, I know a lot of the herbal teas I've liked seem to have hibiscus, so I looked at the page about hibiscus, noted the key words used to describe the flavor, and am trying to be on the watch for similar descriptors--but it'd be great to have more descriptions.
If I want to try creating a certain blend, would it be worth it to useAdagio Teas' "Create a Blend" featureas a starting point, and then add other flavors as necessary at home, or is it better to just start from scratch? (For example, I was wondering about using sage in a tea, but they don't seem to have that as an option with herbal teas. So, what might be pros and cons to either starting with a custom blend of the other teas I want, ordering it from Adagio, then mixing sage in at home, vs. just forgetting the Adagio "middle man" and getting the stuff I need to blend it all myself?)
Cocoa/cacao nibs (idek which is the correct way to say it, or if they're both correct? Haha)--I was looking into having them in a blend, but I know that normal chocolate--like in a candy bar or whatever--does have very minor amounts of caffeine. I'm not against the amounts in that, but--again for religious reasons--I don't want anything that's more caffeinated than that. I don't know if there's more in the nibs than in the finished chocolate or something, and if so, how much would end up in a tea made with them... So basically, would having cocoa/cacao nibs in a tisane introduce more caffeine into it than is in, say, chocolate candy or hot chocolate or whatever?
So when reading the wiki, I saw the part about not using ball infusers, and that surprised me, as I'd been planning to buy one of those. I guess at the moment I'm looking for a balance between price and quality, since I still don't know if I'm even going to like this whole loose-leaf tea thing enough to do it consistently. So, given that, would something like the larger size ofthiswork (since if I understand correctly, the issue is a lot to do with the size)? Or maybethisorthistype of thing? And if not, whatdoI want in the way of an infuser (and/or what should I make sure Idon'tend up buying), and where do I get it? Note: With tea bags, I've found I honestly prefer to steep for a fair while, so I guess that's the main concern I have with the infusers that fit over the top of the cup--like, the leaves barely have a second to touch the water, right? Or do those infusers extend mostly into the cup and so it's still steeping as it sits? Idk, I'm just confused... (And, to be fair, I was also looking forward to adding a little charm to the end of a hook-and-chain infuser ball, so I kinda hate to give that up, haha.)
So one of the reasons I haven't drunk tisanes that much in the past is that I'm so often doing something else, and like...I'll take a sip or two, set it down so I can use my hands, and then 20 minutes later I remember it exists and oh, look, it's cold. (XD I'm very distractable...) So I found a thing on Amazon that looks like it might help, but on considering further, it's occurred to me that there might be a cheaper solution. So--we're talking a single mug of tea, here, not a pot. Would a tea cozy still be any good with an open-topped mug, or would it not help? I could also look into those things you put on top of a cup, but tbh I feel like they might be a pain to use? Idk. Thoughts/suggestions?
...wow, that turned out hugely long; sorry about that! I've tried to bold the important bits, but I do stink majorly at summarizing, so I may have to see whether that ends up actually helping or not, haha. Also, any other advice on any of this is welcome--including where else I might ask, if this isn't the right place or people might know bettein more detail elsewhere or something. Thanks much for any help!
31yr old. London UK. First baby. Here is what I have learned in my Pregnancy so far.
When you are pregnant you spend 99% of the time trying to separate myth from reality. I am a 31 year old living in central London. First child. Here is how I have approached my pregnancy. The not so sexy stuff:
Heartburn - I probably consume a 600ml bottle of Double Action Gaviscon a week. I even have the sachets for when I out and about. You’ll need it on your bedside table from 20 weeks onward. Now I have graduated onto Nexium to inhibit stomach acid in the first place
Poop - Treat yourself to Germoloids - you are more likely to get haemorrhoids. Warm baths with baking soda, creams and suppositories will become the norm. Your digestion slows so constipation is more common. Buy a squatty potty and take your time having a poop. Iron makes you more compensated so drink loads of water and eat some bran flakes to compensate.
Nausea - If anyone says “have you tried ginger” try and hold back from slapping them. I ate a lot of tangtastic Haribo and starburst, peanut butter on toast and potato croquettes. If it gets really bad go to the GP there is medication you can take, it saved me from going into a black hole of depression. Fizzy water with lemon also helped, I still think the Soda stream was a great investment
Farting - just 'let it go' and move on
Tools to make you more comfortable:
Pregnancy wedge/pillow - Oh man it was so good after 16 weeks when you can no longer sleep on your back. Get a washable cover, I dribbled on mine a lot for some reason. Oh and if you wake up on your back do not worry, just shuffle back onto your left side. If you feel you have hip pain try ensuring you put a pillow between your legs.
Clothes: You won’t need anything until about 20+ weeks apart from leggings maybe. I begged borrowed and bought on eBay. I even just asked women at work and was overwhelmed with the amount of stuff they brought in. Pregnancy is like a secret society, people share and give endlessly. You can get away with a few pairs of leggings, t-shirts, and a jumper or two over the bump. I would invest in nursing bras though. Your boobs are the first things to grow and they get very sensitive. I wore mine from 15 weeks.
Creams and Vitamins
Stretch marks - You cant go wrong with Bio oil - I lathered it all over me most nights. Burts bees mama butter is also fab and even better when you put it in the fridge! Use it on thighs, tummy and breasts. Generally if you keep weight gain moderate you won’t end up with too many marks or issues.
Pregnancy vitamins - don’t take these first thing or on an empty stomach. They are high in iron which is nauseating. Have one with lunch. Third trimester you’ll need to up iron intake to avoid anaemia - try Spatone.
Medication and dental care: You can’t take ibuprofen and boy did I feel that when I had a trapped nerve in my shoulder in first trimester. Look at your skin care products and remove anything with vitamin A/retinoids products. Floss a lot as for some reason your gums bleed. Dentist is free so get the check ups in. If you don’t get enough iron and magnesium you get restless legs at night.
Food and Drinks:
Ice ice baby - I just wanted ice cold drinks every evening. I went through kilos of ice. For some reason unless it was ice cold I didn’t want to drink it. Ice lollies in my first trimester were great!
Drinks - I won't try to say if alcohol is safe / unsafe, that is for the individual to judge. But there are great alternatives such as low alcohol gin and tonic, Seedlip with Fever Tree Elderflower tonic and of course Heineken non alcoholic beer. In regard to Coffee one is fine, but the decaf equivalent if you still love a cup of tea in the afternoon. I went off caffeine completely for first 20 weeks then had one small cup (queue heartburn btw) every morning. Stay away from sugary drinks and Diet Coke. It just bloats and makes you uncomfortable.
Food - Your body will make sure your baby gets vitamins and nutrients before the rest of you. For the first 12 weeks eat whatever stays down and keeps you sane. You have 2 trimesters to make up for it. I found I was super sensitive to sugar and found healthy fats and fibre helped my mood. Sugar made me anxious and depressed. In the first trimester I shied away from fatty meats and cheese which can make nausea worse given the amount of bile / acid needed to break it down.
As the baby gets bigger your stomach will shrink so you’ll be hungry but have less space; queue eating 6 times a day (and that could include, in my case, eating peanut butter on toast at 2.30am)
Snack ideas: Oat cakes, Soreen, nut mixes, bowl of all bran, fruit salads, Babybels, dark chocolate, celery and peanut butter, chocolate rice cakes.
Breakfast: full fat yogurt with banana, flaxseed, cacao nibs, oats and walnuts. Or a green smoothie. Avocado and Eggs, shredded wheat with banana and blueberries, crumpets with marmite and avocado. Cottage cheese pancakes / waffles - just do it, adding cottage cheese has changed my life!
Lunch: sweet potatoes, beans, soups, flaked salmon, wholemeal pasta, quinoa salads, chicken salad sandwiches. Hummus and cucumber. I ate a lot of grilled cheese sandwiches!
Dinner: Salad, green beans, asparagus, white fish, shepherds pie, fish cakes, lasagne, home made veggie pizza, steaks every now and again. I went off of poultry and lamb, but you’ll need to find other sources of protein. Artichokes are good steamed with butter for a lighter supper. Fish tacos! Eat dinner at least 2 hours before bed to ease acid re-flux.
Reading and Learning
Books: Pop along to your local charity shop where you are guaranteed to find a copy of 'what to expect when youre expecting'. Other than that the only book I recommend is 'expecting better' by Emily Oster. Finally a writer that uses stats (not old wives tales or Gwyneth Paltrow type witchcraft) to dispel myths.
NCT: Likely to become the most expensive access to a WhatsApp group. Classes fill up quickly so book for 25-30 weeks in from your 12 week scan. Same with Hypnobirthing which I recommend if only because I am personally keen to move away from TV/ Movie views of giving birth and go in with a more positive mindset. There are lots of 1 day classes and its a great opportunity to meet other parents to be.
Staying Sane:
Exercise: For the love of god move everyday. Stretch. I am still walking between 5-7km and up until 26 weeks was using the cross trainer for 45 mins - 1 hour. Spinning was also good but eventually what bothered me was the loud music more than anything else. Definitely look for pregnancy Yoga at least once a week. If you are in London, Lolly Stirk is fab! It’s easier to pull muscles so be careful. Otherwise keep doing what you’re doing before pregnancy until you can’t. Buy an exercise ball in third trimester and use it to move your hips and to sit on to ease pressure.
Work: Its up to you when you tell people at work. I was so sick that I had to tell my boss before 12 weeks to enable me to work different hours / work from home. Others wait until 20 weeks. Do what feels right. I was lucky enough to have banked hours so I could drop to 4 days a week. If your job is intense do work with your manager early on to identify ways to ease the workload. You may feel great all the way through to your labour day, or you may have ups and downs or even need to take early maternity leave. Working with your employer upfront helps them to work around your needs. Also big shout out if you work in the Government, I have never been so supported and cared for by an employer before!
Treat yo self: From 25 weeks I got a 90 minute pregnancy massage every 2-3 weeks. It eased some pressure on your buttocks and hips as well as lower back. I used the urban app and had someone come over to the house. I also had a facial every now and again, got my nails done had a lot of warm baths with Epsom salts in the evening to rest up. Don’t scrimp on treating yourself, think of the money you are saving not drinking or eating fun foods.
Travel: I found myself doing a few transatlantic trips in the first and second trimester. Personally moving time zones and flying was tough. In the first trimester the tube was overwhelming and I did throw up (sorry to everyone on the 8.30am southbound jubilee line at Green Park!). Get the baby on board badge asap and don’t be afraid to say / scream loudly “please can I have a seat” if people ignore the badge. Book in a Babymoon and go by start of third trimester. We chose The Scarlet Hotel in Cornwall as no flying was needed and I had all of my own amenities (pregnancy pillow, foods I loved). They have a fantastic Babymoon package.
Worries: I consider myself a pretty rationale person but I have been to triage at St Mary's when I stressed myself out and imagined I couldn't feel the baby kicking. Did I feel like an idiot - yes. Did the midwifes treat me like one - No. This is new for you. If you have worries ring 111. Also talk to those people you feel close to about how you really feel. Pregnancy is not all 'glowing' and crap like that, it can take a toll on your mental health and luckily more focus is now on ante-natal as well as post-partum depression. But one piece of reassurance is mother nature has got this, your body knows what to do and the NHS is there for you.
Bonding:
Partner bonding: It can feel like a one man band growing this baby but you can find ways for the dad / partner to get involved. My husband sits on the sofa each evening with his hand on my belly for 15 minutes when she was really kicking and tells her about his day. He also read the book ‘pregnancy for men’ and had a few coffees with guys at work who had recently had kids. Be clear with what you need (can you run me a bath, pop out to get me xyz, clean up after dinner, rub my back, search for the best cribs or prams, tell your mother I don't want anymore knitted booties!). My husband also came to my NCT and hypnobirthing classes. The most important role he played was picking me up when I was feeling low, tired and confused. He helped me talk through a lot of what I was going through or what I was worried about.
A final word: Don't take it personally when people look and speak to you like an invalid or as a baby carrier and no longer an individual aka. "hows bump / peanut / replace with any other annoying word". Don't feel guilty if you resent your other half who can eat drink, be merry and doesn’t get up x4 a night to pee but still gets to be a parent at the end. You will feel that no one can relate to you (or that’s how you feel) or no matter how hard you try you can't ever pee into the cup with wetting the label! Stay away from MumsNet if you can - you are never going to be in a positive mental state after going on those forums. Do your pelvic floor exercises 3 times a day. No one wants to tinkle when they sneeze. Finally it’s nuts that you can grow a human. It blows your mind when you see them kick and feel them get hiccups. Laugh, cry, and enjoy this time.
I started keto about a month and a half ago. I made note of my starting weight & measurements, but I haven't weighed or measured myself since then. This is mainly because I don't want to get obsessive over the numbers, which I have a tendency to do. What I do know is that my shirts are starting to get baggy, and I no longer have to squeeze into my too-tight pants. Even my shoes fit more loosely. Oh and my phone and keys now have enough room in my pockets! And there’s now room for one more person under my sheets!… Oh wait. Just kidding on that one. But yeah, for the moment that's good enough for me. A few other things I've noticed: I no longer dread feeding myself, and I no longer stress about where my next meal/snack is going to come from. Let me explain: Xarama’s World of Food used to be a relentless cycle of cravings or hanger, pigging out, and guilt. I constantly felt bad for eating too much, eating things I shouldn’t, being fat, “knowing” that people were judging me, eating at the wrong time, eating out all the time when I can’t afford to, eating more than everyone else at the table combined, or just eating, period. I couldn’t help noticing that I was that greedy pig who takes half the cookies at the office party and hoovers up an extra slice of wedding cake before the last guests in line have been handed their first plate. I hated parties, because in my mind, a party was a place where you spend an evening plotting how to get more food without anyone noticing (or, god forbid, forcing you to have a conversation you can’t focus on because THERE’S STILL FOOD LEFT AT THE BUFFET). I felt unable to drive from one place to another without stopping at a donut store or coffeeshop, because in my mind it made total sense to pick up something sweet to feel bad about later. I beat the summer heat by eating nothing but ice cream and watermelon for weeks on end, growing more blubber and ending up even hotter and sweatier and less motivated to do anything but eat another bucket of ice cream. Maybe with a helping of sweet liquor, to take the edge off, just a little longer before remorse kicks in once more. Every day I suffered knowing I was the fat person at the table. You know, the one who’s still shoveling a mountain of food in their face, seemingly oblivious to the fact that everyone else is long done eating, yet more painfully aware of said fact than anyone else would ever know yet UNABLE TO STOP AND LOOK PEOPLE IN THE EYES… Oh the humiliation. The dreadfully bitter, caustic, swirling cocktail mixed up from self-hate, self-pity, and childish defiance. I justified my bad “choices” to myself and others, fully knowing that my arguments didn’t make any sense and that I wasn’t really making “choices” to begin with. I was incensed by the fact that people treated me like I was stupid, because I know I’m not stupid. But precisely because I’m not stupid, I also realized that I objectively looked pretty damn stupid from the outside. I mean, come on! I clearly hadn’t even managed to stop eating before I turned into a whale, which definitely seems like a Smart People 101 level concept. But I hated the lectures from people who deemed themselves smarter or more educated or more disciplined than I was, the ones who knew all about my heart attack risk and how I should try harder and oh, aren’t I getting a little chubby? and The Diet That Will Work For All People Because It Worked For Me. How dared they assume that I lacked insight into my all-consuming problem, or the desire to change, or the right facts, when I had been trying my entire life to stop being fat, and yes of course I have read about your magic diet and in fact I tried it years ago, thankyouvermuch-but-please-stop-talking-about-my-weight-I’m-so-uncomfortable. I was never satisfied. I never stopped obsessing. I never stopped beating myself up for being so out of control. I was thinking about food 24/7, and feeling bad about all of it literally all day long. So exhausting. Nowadays, I plan a quick and easy breakfast before I go to bed. Things like perfectly cooked, fatty, salty, crunchy, uncured bacon (a new discovery of mine!) with poached or scrambled farmer’s market eggs and a fresh garden tomato. Or smoked salmon with capers (cream cheese optional), served on a bed of intensely flavored greens and/or asparagus, with a drizzle of lemon juice and a hard-boiled egg. Or some of that leftover lamb shoulder soup from last night: succulent meat with Brussels sprouts, zucchini, cauliflower, onion, tomatoes in a richly flavored, hot, oily broth. Such satisfying flavors and textures, yum. Such variety. Such vibrancy. And none of it takes more than 10 minutes to make from scratch (or re-heat leftovers from a more elaborate dinner). Oh and most days I like to drink black or green tea with a generous shot of cream… cold or hot, depending on the day’s temperatures. Or a nice refreshing glass of water. I eat a quick lunch: a crunchy salad, or a steamed veggie, or some greens; paired with creamy cheese and olives and nuts, or a hard-boiled egg, or last night’s leftover steak, or a juicy thigh from a rotisserie chicken I grabbed to take home with me and use in tomorrow’s green beans & chicken salad with mayo and toasted almonds. When I get home from work, I cook a proper meal and sit down and enjoy it. These are not complicated affairs, unless of course I feel like making an elaborate guest-worthy dish, which pretty much never happened in the past and happens quite frequently now. But really, most nights it takes me 20 minutes tops to put something delicious on the table. I eat out significantly less often, and when I do, I usually find it easy to order a dish that I know I will enjoy, all without food shortage panic or regrets. And if I don’t find anything I can eat? Well, then I wait until I can eat something decent later, no big deal. And that’s it. The rest of the time, I truly don't think about eating in between meals. Food doesn’t even enter my thoughts nowadays, except when I fondly think back to the amazing meal I ate last (something that used to NEVER happen, but which happens a lot now), when I’m grateful for how much better I feel thanks to keto (another thing that happens a lot now), or when I go buy more groceries. Boy do I enjoy what I eat. It is delicious, and it keeps me full. I eat way more veggies than I used to eat for the majority of my life, and not the sugary ones from the Hollywood prop box. (You will learn about this in the next paragraph, have patience.) I even have dessert after dinner: cheese and nuts, berries and cream with bits of dark chocolate, creamy yogurt with cacao nibs, or perhaps a sip (no really, just a sip, think a thimbleful) of red wine, or all of the above if I’m feeling really noshy while ready a book on a lazy late weekend night. Or maybe I’ll enjoy some fine chocolate I had to order online (oh it’s worth the extra time and money), or Greek yogurt drizzled with thick, creamy, what-wonderful-things-are-happening-in-my-mouth-I-think-I’ve-died-and-gone-to-heaven peach-balsamic vinegar. Yes, I said it: Greek yogurt and peach balsamic vinegar for dessert. This is a combination for the inventing of which I probably deserve to be burned at the stake, or perhaps impaled on a stake, take your pick, yes I’ve been reading too much fantasy lately and please don’t burn me to death. But yeah, it’s a wicked good flavor combo: try it, if you don’t mind springing for expensive vinegar. I have dessert every day, and it’s incredibly delicious and 100% guilt-free, and even with all this decadence, my blubber is just melting away with zero effort or forced restraint. That’s right, I don’t force myself to stop at the end of a meal… because I don’t need to. I just stop eating when I’m done. Did you know what that feels like? Because I sure didn’t. But “finished and satisfied” is a thing now. It’s when I feel like I don’t want or need anything else, when I feel rich and spoiled and pleased with I have and what I am allowed to do. What a world to live in for the rest of my life! Speaking of food: grocery shopping is infinitely faster and easier. Walking through a grocery store now means passing by entire shelves filled with stuff I no longer buy, or even look at. You know... cereal, chips, rice, pasta, beans, baked goods, most canned goods, prepared foods, the entire drinks section, the "sugary dairy" case, the candy aisle, the fruit displays in the produce section... they all feel like some kind of plasticky, dusty relic from the past. Like a thing that used to be magnetic and magical until I saw behind the veil, and now they're OBVIOUSLY just cheap Hollywood props, and I’m tearing down that veil so you can know it too, if indeed you so choose. You know, we gotta spread the love. And the cream cheese. (cue conspiracy theme music) Anyway, uh… right, grocery store. So nowadays, I hit the cheese section, grab some yogurt, eggs, salmon, and bacon on my way across the store, and end my round by choosing the best-looking veggies (whatever is green plus cauliflower, eggplant, mushrooms, and tomatoes; that’s the rule more or less, when in doubt Google is just a couple swipes away). Pay, boom, done. Time to go home and cook and eat that stuff. I also frequent the farmers' market for locally-grown produce and humanely raised fresh meat and eggs. To think that I used to literally spend hours in the grocery store each week, pondering my choice of sickly colored cereals, picking the “healthiest” type of candy and fattening ice cream out of the many brands that were even worse (gasp), and waffling over which kind of bread or noodles I should buy. And then guiltily returning that ice cream or candy to its spot on the shelf on my way to the register because, come on, I really shouldn't be buying this. And then going back to throw it in the cart at the last moment, after all. Ugh. I’m convinced now that grocery stores are places of great evil, places that only exists to suck up the precious moments of our lives that we should be spending doing fun things. Like writing a longwinded letter to random internet strangers, just because if it weren’t for other random internet strangers, precisely those who shared their thoughts with me in the past, I wouldn’t be where I am now :) But wait, there’s more! Cooking is so much less complicated, too. Where there used to be three components (meat/protein, veggies, and starch) there are now only two. That’s a 33% savings, err, reduction in time, effort, and cookery. It’s just one less thing I have to deal with, you know? Yes this sounds silly, but hear me out! I no longer need to spend any of my already-depleted mental energy on trying to decide which kind of noodles/rice/potato/bread/… goes best with the meal I’m making. I don’t need to pick them out in the store, have room to store them in my kitchen, prep/cook them or provide and later wash a pot/dish to cook and serve them in. I have so much breathing room and storage room and workspace now where I used to store pasta, grains, beans, jam, alcohol, sugar, flour, milk, candy, chips, cookies, yadda yadda yadda. Clutter begone! I need the space for fancy chocolate and vinegar, haha. I’m so much more clear-headed. I’ve struggled a lot with anxiety and obsessive & negative thoughts. Now I just get stuff done: instead of endlessly agonizing over how exactly I should do something, I just do it and move on. I’m not spinning in circles, mentally speaking. I’m more cheerful and less tired. I arrive to work on time (most days). I have more focus. I think I sleep better? (But who knows, I’m not watching myself sleep. That would be weird.) Umm… oh right, more focus. And yeah, you know? I’m happy. I feel like a human being again, after decades of being a junkie. My self-confidence is much stronger, and not because the weight loss is starting to show. To me, keto goes deeper, it goes to the heart of who I am, who I have been all along inside that fat suit. Watch out world, I’m ready to step out. Thanks to my best friend for introducing me to keto, just by living the example, without pressure or guilt-tripping. And thanks to all of you here who encourage each other, and me. May we all have good food, good friends, and happiness always. Edit: Formatting
Help find nutrition data for raw cacao fruit, please!
I track my calories and macros and was interested in buying a box of fresh cacao fruit, but I cannot find any nutrition data for the actual pulp, only for raw cacao powder, cacao nibs, and whole cacao beans, but these have all been dehydrated and do not include pulp. I have googled it and found nothing, and I contacted Miami Fruit, but they don't have it either (nor do they know where to find it... they suggested google). Can anybody help?
The country of China in known to import herbs & other products into the United States Of America & other countries that are contaminated with chemical toxins & or heavy metals with absolute disregard of human health & safety. For this reason it is best to avoid all herbal supplements grown or packaged in china even if they are certified organic. Even some products(toys) sold for children that are sourced from China have been found to be highly toxic. These products should not be accepted into your home or into your body. Short documentary on food safety in china: https://youtu.be/5oQbCOz9nlU
⚠ Prescription Medication Warning: ⚠
Make sure that If you are taking any prescription medications to check with your docter to see if any of the herbs you take or are considering taking could interact with your prescription medications.
Buying certified organic products
It is best to buy all these herbs with organic certification to reduce your exposure to pesticides, fungicides & herbicides. Look for the certification seal on products as well as the name of the group who has certified it as organic & confirm that the group that certified it is legitimate.
Plant Based Supplements:
This is a list of some plant based supplements made from fruit, vegetables, herbs, seeds, barks & roots. These supplements listed are anti-inflammatory. Г---------------------------------------------------ฯ
Hormonal Support Supplements:
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Ashwaganda Root:
Ashwaganda is a root that contains withanaloids that:
Act as a analgesic (pain reliever)
Lower Inflammation
Lower cortisol levels
Reduce anxiety
Reduce depression
Heal stomach & intestinal ulcers
Balance hormones
Raise testosterone
Increase muscle strength & size
Decrease stored fat
Increase stamina
Encourage sleep
Where to purchase:
It can be purchased online & in local stores. It is easier to find & to purchase from online retailers.
Forms of use:
It can be purchased in the form of capsules, a powder or a alcohol / glycerin tincher extract.
Recommend dosage:
Take it daily for 2 to 4 weeks at 1/3 teaspoon 3 times per day. Then take a break for 1 -2 weeks. Then repeat. Best used 3 times a day, 1/3 TsP once in the morning, 1/3 TsP afternoon, 1/3 TsP one dose at night. Start small when starting to consume ashwaganda at about 1/3 of a teaspoon of ashwaganda powder in glass of water or mixed into raw honey or in a smoothie.
Maca Root:
Maca root powder is a popular supplement among bodybuilders and athletes. It has been claimed to help you gain muscle, increase strength, boost energy and improve exercise performance. Also, some animal studies indicate that it enhances endurance performance . . Г-------------------------------------------------------ฯ
Heart & Circulation supplements:
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Hawthorne berry:
Hawthorne berry strengthens the heart! Hawthorne berry may help people with heart failure Good for the heart & circulation
Raw Cacao: ( Raw Chocolate )
⚠ Cacao is a natural stimulant, because it contains caffine & theobromine. So if you are trying to avoid all stimulants then avoid this supplement. ⚠ Cacao is the raw unroasted form of Cocoa. Raw chocolate or cacao grows as a fruit on a tree in a pod & that contains large seeds/ beans inside its hard outer shell. The seeds are used to make cacao nibs & powder. Cacao is made into cocoa through a process of aklilization & roasting.
Cacao is a food that is rich in the mineral magnesium.
The human body uses magnesium to preform 300 different tasks.
Supports heart health , blood circulation & Improves mood
Iodine is a trace element required for the synthesis and function of triiodothyronine (T3) and thyroxine (T4) thyroid hormones. Kelp Contains iodine to support proper function of the thyroid gland. Foods that contain selenium also support the thyroid gland. Kelp contains both selenium & iodine. Sea kelp is a natural source of vitamins A, B1, B2, C, D and E, as well as minerals including zinc, iodine, magnesium, iron, potassium, copper and calcium.
Recommend dosage:
the FDA-recommended dosage for daily intake of iodine is 225 μg. One gram of powdered kelp contains approximately 200 μg of iodine.
Brazil nuts:
Eating Brazil nuts may reduce inflammation, support brain function, and improve your thyroid function and heart health. Brazil nuts are and rich in healthy fats, selenium, magnesium, copper, phosphorus, manganese, thiamine, and vitamin E.
Recommend dosage:
1 or 2 whole brazil nuts is equal to almost %100 of your daily value of selenium. Don't over consume selenium rich foods. Г--------------------------------------------------------ฯ
Whole Body Nutritional Support
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Spirulina powder:
Spirulina contains significant amounts of calcium, niacin, potassium, magnesium, B vitamins and iron. It also has essential amino acids. Protein makes up about 60 to 70 percent of Spirulina's dry weight. Spirulina is so concentrated in vital nutrients that the human body needs that it is being used in africa to restore the health of people who are experiencing malnourishment. Spirulinas amino acid profile: leucine, tryptophane, methionine, phenylalanine, lysine, thionine, isoleucine and valine
High in Chlorophyll which may help detoxification
A whole food that is high in protein
Contains high levels of vitamin A
Vitamin A supports your eye sight & skin
Avoid spirulina grown in China & Japan
Moringa Leaf Powder:
Moringa is a leaf that grows on the moringa oliferia tree. Moringa is being used in africa to restore the health of children who are malnourished. Moringa is the healthiest plant on the earth in terms of the amount of vitamins, minerals, anti oxidants & protien it contains in a small amounts of leaf powder
Moringa contains plant based protien
Moringa may help with weight loss
Moringa contains at least 42 anti-oxidants
Moringa contains at least 92 nutrients
Moringa contains anti inflammatory compounds
It can be purchased online or in local stores in the form of a powder, capsules, extract, teas.
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Liver Support Supplements:
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Whole beets, beetroot juice or whole beetroot powder:
Beet root helps detoxify the body & support liver health
Note: avoid beets and beet powders that are a "product of China" instead buy beet products grown in the usa or other countries.
Wheatgrass powder:
Helps support Glutathione (GSH) which is the bodys master anti-oxidant that recycles other antioxidants including vitamin- c, vitamin-e, CoQ-10 & ( ALA )alpha lipoic acid
Milk thistle Seed:
May help with liver obstruction
May support liver detoxification
Dandilion root powder:
Liver detoxification
Burdock root:
lymph node detoxification
Turmeric:
Tumeric root that is orange in color. It has been used to make medicine & dyes for clothing in the past by certain cultures.
contains vitmains & minerals
natural pain reliever
anti inflammatory.
support Liver health
Note: Turmeric can be combined with black pepper to increase its absorption & potency. Г----------------------------------------------------------ฯ
Sleep & Anxiety Support Supplements:
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Kava root:
Kava is a root that is commonly ground to a powder or paste & then kneeded or blended with water before it is filtered & consumed. The plants botanical name is piper methisticum & It is related to spice black peppercorns. Kava root contains compounds called kavalactones. These kavalactones have strong anti-anxiety effects when consumed by human beings. The anti anxiety effects are comparable in strength to prescription anti-anxiety medications. This is why some news reports about Kava have called it "Natures Xanax". Note: do not take kava if you have liver disorders. Warning: Do not combine kava with alcohol or prescription medications. Combining kava with these things can make kava more likely to cause liver problems.
Valerian root:
Valerian is beneficial for men & women and also has a strong oder due to the compounds it contains. Valerian has couponds that can act as a anti spasm agent. It also has compounds that act as a sedative. Valerian works by acting on GABA pathways. Due to this it helps women with menstrual pain because it stops or lowers the amount of painfull spasms that are coming from the uterus.
Helps with general pains
Helps menstrual "Cramps"
Helps OCD
Helps anxiety
Encouraging sleep
Helps insomnia
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Supplements for physical pain:
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Kratom leaf powder:
( Mitragyna speciosa ) Mitragyna speciosa (Kratom) is a tropical evergreen tree in the coffee family native to Southeast Asia. It is indigenous to Thailand, Indonesia, Malaysia, Myanmar, and Papua New Guinea, where it has been used in herbal medicine since at least the nineteenth century. Kratom has opioid properties and some stimulant-like effects. Kratom is a leaf from a tree that acts as an opioid when consumed by human beings. It does this because it contains the (Alkaloids) Mitragynine and 7-hydroxymitragynine that bind to opioid receptors located in the brain & spinal cord. This herb can be used short term or long term to help manage serious physical pain. Due to the fact that this herb acts as an opioid there is a possibility of dependence or addiction but it can be useful & safe for severe physical pain if used properly.
Consuming kratom can lead to:
Reduced physical pain
Reduced depression
Reduced anxiety
Reduced symptoms of opioid withdrawals
Reduced cravings for opioid medications
Kratom Legality Worldwide:
. . .
Kratom is illegal to buy, sell, possess or use in these states listed below.
Alabama Arkansas Indiana Rhode Island Vermont Wisconsin
Kratom is legal, but may be regulated in the states listed below:
*KCPA = Kratom Consumers protection act Alaska Arizona – KCPA passed California – Outside San Diego, which banned it, kratom is legal in California Colorado – Outside Denver, where it’s considered illegal for human consumption, kratom is legal in Colorado Connecticut Delaware Florida – Aside from being banned in Sarasota Country, kratom is legal in Florida Georgia – KCPA passed Hawaii Idaho Illinois – Outside the city of Jerseyville, kratom is legal in Illinois for those over the age of 18 Iowa Kansas Kentucky Louisiana Maine Maryland Massachusetts Michigan Minnesota Mississippi – Outside Union County, which has banned the substance, kratom is legal to use in Mississippi Missouri Montana Nebraska Nevada – KCPA passed New Hampshire – Kratom is legal for those over the age of 18 New Jersey New Mexico New York North Carolina North Dakota Ohio Oklahoma Oregon Pennsylvania South Carolina South Dakota Tennessee – Kratom is legal for those over the age of 21 Texas Utah – KCPA passed Virginia Washington West Virginia Wyoming
Outside of the United States, kratom laws also vary. In the following countries, kratom is illegal:
Australia Denmark Finland Israel Japan Latvia Lithuania Myanmar Malaysia New Zealand (unless the person has a prescription from a doctor) Poland Romania Russia Singapore South Korea Sweden Thailand Vietnam
⚠Herbal Drug Warning:
Do not take kratom leaf if you have a history of seizures because this herbal drug may cause seizures in people who are sensitive to opioids or other drugs. Do not take kratom while you are consuming perscription medications (Drugs) or combine Kratom with prescription drugs. There are potentially drug interactions with this herb.
Wild lettus powder:(Lactuca virosa)
Lactucarium is the milky fluid secreted by several species of lettuce, especially Lactuca virosa, usually from the base of the stems. It is known as lettuce opium because of its putative sedative and analgesic properties. It has also been reported to promote a mild sensation of euphoria.
These products are not illegal even though they come from the canabis sativa plant. It only has trace amounts of thc & cbd. You will not experience a high from these products but you will instead recive the benifits of consuming good fats ( omega 3 , omega 6 & GLA ) Overview:
Hemp oil contains vitamin-e which is good for the heart & skin
These products will not make you fail a drug test
These hemp products are totally legal
Hemp products are anti-inflammatory
Hemp oil & seed contains omega 3, omega 6 & GLA
Hemp hearts and oil help can people with chronic pain
Usage tips:
USE IT RAW ( DO NOT HEAT HEMP OIL or seeds) The reason for that is when you cook any fat you oxidise it & reduce it beneficial properties. Same applys for extra virgin coconut & extra virgin oilve oil.
Use it daily in your foods: atop salads & smoothies
White willow bark:
Willow bark comes from the willow tree of the Salix species. The bark contains salicin, a compound similar to aspirin. Salicin is metabolized in the body to create salicylic acid, a precursor to aspirin. The herbal extract has long been used in native and folk medicine to relieve pain, inflammation, and fever.
The natural form of asprin
used for pain
Noni Fruit Powder: (Pain killer tree) (cheesefruit)
Noni is a fruit from a tree called Morinda citrifolia. Noni may be beneficial for heath in the following ways.
Lowers exsessive inflammation
Helps your body produce endorphins that help reduce pain
Contains amino-acids that are the building blocks of protein. It can be purchased & consumed in the form of a whole fruit, juice, powder, capsules.
Mangosteen:
Contains xanthones they - May help lower pain - May help lower inflammation
Clove:
support digestion
loweres exsessive inflammation
helps stop pain
Black seeds & black seed oil (Nigella sativa)
One of the strongest supplements for pain
helps to lower exsessive inflammation
Extra Virgin Olive Oil
Contains vitamin e
Lowers inflammation
Protects the heart
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Vitamin-c Supplements:
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Amla berry: Least expensive
High in vitamin c which is involved in collagen production & repair in the human body. ( Skin, hair & nails )
Rose hips powder:
Rose hips powder is high in vitamin c
Camu berries:
High in Vitamin c: Supports skin, hair & nails
Acerola cherry: most expensive
High in Viamin c: supports skin, hair & nails
Digestive Supplements:
Neem Leaf Powder
Mint leafs or mint powder ( Pepper mint, Spearmint)
Beneficial for the digestive system & is cooling in taste due to its two main chemical (Menthol) & ( menthone ) which is used are manufacturing food products and in Menthol flavored cigarettes.
Ginger:
Reduce mild or severe nausea
act as a digestive aid (Before or after meals)
pain reliever
anti-inflammatory
Beneficial for arthritis of the hands & knees.
Marshmellow Root Powder:
Supports digestion
Licorice root powder:
May help support sleep
May Help anxiety & or stress
May help heal intestinal ulcers
Ceylon cinnamon:
Cinnamon is the bark from the cinimon verum tree. It is lower in cumarin which can be liver toxic if used in high amoints. Cassia cinnamon also has benifits but i would only recomend using it in small amounts daily.
Contains antioxidants
Supports digestion
acts as a anti-inflammatory
supports blood flow in the liver
Food Grade Aloe Vera leaf or juice:
Helps heartburn / Acid reflux
soothing to the throat, skin & intestinal tract.
soothing stomach & intestinal ulcers
Kidney support supplements:
chanca piedra:
Use this herb to help break apart kidney stones - drink it daily at about 1.0 -1.5 grams per dose 3 times a day for stones in the kidneys & gallbladder.
Gallbladder support supplements:
Celery seed powder:
Hydranga root powder:
Raw apple cider vinagar:
Use this diluted in a glass of water or orange juice for gallbladder pain
Spleen support supplment:
Organic Nutmeg Powder:
Nutneg is a potent pain reliever
when used in small amounts - quarter teaspoon- half a teaspoon.
in water or food NUTMEG supports the spleen.
Bone support supplements:
Red Tart cherry juice or whole red tart cherries:
Beneficial for people with arthritis & inflammation of joints.
Hair & skin support supplments:
Aloe vera (Topically)
-kills the bacteria that causes acne -Promotes new skin growth -Lowers skin inflammation -Heals skin discolorations - Anti bacterial & anti fungal
Rose water (Topically)
Lowers skin inflammation Horsetail herb:
(Internally& Externally)
This herb is high in a natural silica. Horsetail is actually the most abundant source of silica in the plant world.
I tried making milk from cacao nibs... here are some pics
Pics: http://imgur.com/a/X9L9O This is in response to my own post from yesterday: http://www.reddit.com/raw/comments/1hwzzc/can_cacao_beansnibs_be_used_to_make_milks/ First off, i soaked about 1/2 a cup of nibs in about 3/4 cups of water for about 12+ hours. They were pretty soft by the end of it. To make milks/juices i use an Omega VRT350 (which is awesome, you should just buy one). If this experiment wasn't for science i probably would have used a ton more. When i ran the nibs through I basically put a table spoon of nibs (with the water they soaked in) at a time until everything was gone. The milk came out good. It's mild and a little watery from me attempting to rinse out the machine with water. The real action took place on the butt end of my juicer. The "pulp" was crazy smooth chocolate powder and i ended up running it through the machine a few times. After doing that i noticed that the wiper blade were coated in what I'm pretty sure is mostly fat. It's incredibly silky. Ill be saving the paste and mixing it with some coconut fibers i have left over from making coconut milk. As for flavor.. well... i tasted Everything lol. I didn't sweeten any of it and it was all palatable. Here's a quick breakdown. The milk: watery (my fault) but good. definitely strong chocolate flavor. The butt paste: also very good. tasted to me like a tame coco powder and i think it would be good with sugadates The cream from the wiper blades: crazy bitter. for whatever reason that's where the bitterness of the nibs collected. it's fine to eat if you enjoy that flavor but it's really interesting that it was so strong and the other elements were not. If you have any questions just post a comment but remember: http://i.imgur.com/j8iv6Y0.jpg
I would say just go for it. Our first homebrew batch was horrible (fermentation temperature control is key! handle that and you're ahead of 95% of homebrewers) and it just made me mad. I went for the Northern Brewer deluxe starter kit (www.northernbrewer.com No association, I just think they have great products and excellent service), got a turkey fryer to do full boils, and a wort chiller in short order.
Definitely start with extract kits, do one or two at the minimum to learn basic boil process and sanitation. Partial volume boil or full volume are just fine. Once you're rock solid on fermentation and sanitation, you can choose step up to partial mash or all-grain, or stick with extract. Don't let anybody fool you, you can make excellent, professional quality beer with malt extract- 90% of good beermaking is good fermentation.
We did a modified brew-in-a-bag all grain because it gives you the control of all-grain with basically zero equipment costs. We brewed BIAB until the first day we fired up the 3bbl system.
No matter what you do, stick with recipe kits and other people's recipes (preferably popular or commonly brewed ones) for a LONG time so you can learn what different ingredients do to a beer, then you can start making small tweaks to adjust beers to your liking. Eventually, you'll understand things enough to start crafting recipes from scratch! Homebrewtalk.com and /homebrewing are both great resources.
We used to just wrap our fermenters with wet towels and keep them very wet with a fan pointed at them. That worked in our very dry climate. I also like "muckbucket with frozen water bottles" method, if that's not what you're already talking about.
Currently we have a temperature controlled fermentation box that's attached to our cold box to ferment the 3bbl batches. Any bigger than that and I don't think ambient cooling would be enough.
Sam recently brewed a version of Unite Pale Ale for International Women's Collaborative Brew day with Erica over at Intergalactic, it was RAD! I think they still have some on, but we're out of it. We also brewed a collaboration beer with Intergalactic that will be out this month, it's a super cool mashup of their Coconut Porter and our Chocolate Stout.
It's so hard to pick a favorite brewery! I think Intergalactic is knocking it out of the park right now and I'm glad to hear they're getting a bigger brewhouse. I also think Alesmith is making some of the best beer in the country right now, and I hope the new bigger brewery will help them get some of the national acclaim they deserve!
I haven't been to a ton of OC breweries, unfortunately, but The Bruery is the obvious choice. I also think Noble is absolutely KILLING IT right now- Naughty Sauce is one of my all time favorites. Up in LA, I've had the pleasure of touring Golden Road and seeing the new construction, it's a really cool place but I wish they would package their Berliner Weisse! My favorite in LA would have to be Eagle Rock- really good stuff!
Hi Stephanie! We calculate alcohol basically the same way homebrewers do. Essentially, we measure how much sugar is in the wort (unfermented beer) before we add the yeast, and then measure the sugar when the beer is finished fermenting (there will be much less). Using a simple formula, we assume that all of that missing sugar has become CO2, H20, and ethanol.
Controlling alcohol content is a bit of a trick. We have to be sure to have a tightly controlled mash and boil process so that we always start out with the same amount of sugar in the wort, and then we have to design our process so that the yeast always eat up the same amount of sugar and we aren't left with a beer that's too weak and sweet or too strong and dry. We do this with careful yeast selection, oxygenation, and temperature control of the fermentation.
Currently, we have 9 beers on tap in the tasting room, and their ABVs range from 3.1% (our English Ordinary Bitter) up to 8.9% (a Belgian golden strong ale).
Consistency is always an issue at small breweries, but we keep meticulous records which help us to identify problems or sources of variability. One of the biggest things is sanitation- we break every piece of equipment totally down before a brew day and clean and sanitize every part. I'm also a biologist, so I'm nutty about yeast health and sanitation. Those are the biggest things, but we are also always adding equipment and processes that help us make the same great beer every time. It's not going to be perfect, but it's part of the fun of going to small breweries, seeing how things change over time. For example, we've always brewed our IPA with the same grist, but it hasn't had exactly the same hop bill since we started making it. Always tweaking.
Our board changes a LOT. We have some beers we keep on all the time, and then 3 or 4 rotating, special, or seasonal taps, and we typically also have one experimental, tiny batch, that will typically only be on for 3 or 4 days. We like to keep it fresh and find out what people dig.
No bottles yet- we'd have to spend twice what we spent on the whole brewery just to buy a bottling line. You'll just have to come in to the tasting room!
We try to focus on beers you can't get elsewhere, unusual styles. Our board features a bunch of beers nobody makes anymore, like an Ordinary Bitter, a Cali Common, and an American Cream ale. We also try to be creative- we've got a winter saison on right now, which isn't really a thing, we just kind of made it up. We'll have a summer one on soon, though.
Thanks for the compliment! I would say find a market that's underserved. There are a lot of nanos right now, and they're going to keep growing. If you can find somewhere that isn't going to be too crowded in a few years, I think that would be a great way to get into it. You may be slow at first, but have much more room to grow and learn your customers preferences!
Right now we brew about 3bbl a week, which is less than 200bbl per year. We hope that we can brew a lot more than that once we can get in the brewery full-time. It was really important to us to own the brewery outright and not have any other partners/investors. Total control of the creative process is essential to making good beer, and not just beer that will sell. We write all the recipes, decide how much of what to make, and when to rotate out beers.
You can have too much of anything, but I love hops! I'm a huge IPA and IIPA drinker, but I'm always disappointed when you go into a bar or brewery and the board is nothing but Belgians and IPAs. More selection please!
At the moment, you can only buy 2kids beer in our tasting room! In the next few months, you'll start seeing our beer in bars in Mira Mesa, and then hopefully we'll branch out into some of the more competitive tapspace in the county.
There are a ton here. Pacific just opened up about a month ago just across our parking lot and they're doing good work. They brew on a system about our size, but have a much fancier tasting room! Intergalactic is absolutely knocking it out of the park right now and are stepping up their 1bbl system to a 3bbl like ours in the next couple of months. They are another nano doing things right.
If you're looking for small, definitely hit up the original Mike Hess tasting room, which is also here. The big brewery in North Park is cool, but it's neat to see where it all started. We also have friends over at Rough Draft and New English. Both make fantastic beer, but are larger than nano. You really can't go wrong! After those, obviously we've got Green Flash, Alesmith, Ballast Point, White Labs, Wet 'n Reckless, and St. Archer. They're all doing great work. Looking forward to the expansions of Alesmith and Ballast point!
Obligatory is sort of an Eastcoast/Westcoast fusion IPA, so it's on the malty side and won't blow your face off with hops. It's fairly bitter at 70 IBU, but has the malt to back it up and a big, heavy hop aroma. It also uses some fairly unusual hops for american IPAs, so it's definitely distinctive.
I think there's a lot of great diversity and selection in craft beer today, and more breweries means more of that, so I'm stoked. We try to hit styles that other folks aren't making, though, so that helps a lot in hitting other taste niches. For example, Incredulous is probably the only really traditional ordinary bitter you can get that's made CA. We also have a Cali Common, and a kind of weird beer that's a winter warmer style re-imagining of a summer-style Saison. We like to make beer you can't get anywhere else.
That was probably a Classic American Pilsner (CAP). It's a great style. We also make a nearly-extinct American adjunct beer: our American Cream Ale, One Twenty Three, is made with about 15% flaked corn.
At the moment, we'll make less than 200bbl per year, but hope to expand that a lot! We have a big system so it's totally doable, especially if we can get in the brewery full-time. Our marketing strategy is pure grassroots. We're on social media and try to reach out to the press when we can, but it's a zero-budget kind of thing!
Sadly, it would be illegal in CA. We have medicinal MJ here, but not recreational. I think the Fed also gets annoyed, since our license is for alcohol only. I think some homebrewers have tried it, and their consensus was "not tasty."
Well, the FDA prevents us from labeling beer gluten-free if it's made with barley malt, but we could potentially make a gluten-reduced beer using an enzyme called Brewer's Clarex (Clarity ferm is one brand from White Labs). There's some debate as to whether or not beer treated with clarex is safe to drink for people with various gluten-related issues. We definitely want to do that, as we have a lot of friends and family that have gluten allergies, sensitivities, and Celiac's disease.
I don't have any experience brewing with gluten free grains like sorghum, but I haven't enjoyed beers made that way. Most gluten free people I know avoid those and stick to naturally gluten-free drinks like wine, cider, and mead.
Get started homebrewing? It's easy! I would definitely recommend starting with extract kits. You'll save a lot of time and effort, and learn the basics of brewing. I like Northern Brewer's beginners kits, particularly the deluxe version, if you have the scratch. Do a lot of reading on homebrewtalk.com and you should be on your way. Just FYI, Sam and I were both full-time employed when we started brewing, and we live in a sub-600sqft apartment! At one point we had 7 kegs full of beer, probably ten cases, and 6 more fermenters bubbling away in our living room. You definitely have the time and the space!
Lagunitas is huge here on the west coast, and they're building a new brewery in Chicago, where my brother lives so it's about to get easier to find elsewhere. I love their beers, particularly their IPA.
We ran a successful kickstarter that raised about $25k, but that was only a small portion of what we ended up spending. Maybe a third? I don't have the numbers in front of me, but it was a lot, and our tasting room is NOT fancy. Very DIY- most of the money went into stuff that would make and serve beer, and while our system isn't pretty, it's where we wanted to focus our spending.
If you mean drink on the job, then all the time! Why else own a brewery? If you mean buy ingredients and equipment from local suppliers? Then we do that where we can. Our ingredients come from California, and all of our equipment and tasting room was bought and fabricated here in San Diego!
We try not to catch a buzz on the job, but I can drink Incredulous all day! At 3.1% abv, it's delicious and doesn't even have that many calories! I can have a few pints and still be able to keep track of tabs in my head.
I don't buy it, honestly. Yeast and/or alcohol dehydrogenase wouldn't survive the nasty habitat that is your stomach acid. I think the dude's been drinking long enough he has an above-average tolerance and also know how to pace himself. You never see brewery owners pounding IIPAs at the bar.
Banana extract! Using banana fruit is messy and doesn't give you super great flavor. We do use cocoa powder, cacao nibs, and vanilla beans in our chocolate stout though.
My thirteen year old son had the idea for one of our best selling bars - milky apple cider. And interesting fact; we are going to start selling fudge, and my son is the one who makes it. He got the fudge recipe from fffuuud.
For the people who are introduced to our shop; they buy our chocolate if they like it. This doesn't change. If they also like Hershey's, they may buy chocolate based on their current cravings. Some people may convert to our chocolate. Buy the only barrier set with competing business is businesses stealing our ideas. I did a demo of which the owner of theo chocolates came and tried our milky apple cider bar, and bought a fall collection box. I go on their website a month or two later to find out they are making a dark apple cider bar and a four piece fall collection -.-
Are you ordering some? Which flavor are you ordering? Also I don't know if you enjoy white chocolate at all - but the white island bar is really good and we will stop production of that soon so I would suggest trying that!
What kind of chocolate do you like? And I'm sorry about the fraud thing. Actually, if I really wanted to I could waltz into the factory and make an island bar for no reason, even after we stopped production. So if you want I may send you some for free because you are a fellow redditor.
We also have a peppermint bar that I don't think is on the website and a pumpkin caramel I could send you. But I just like chocolate. That's what motivated me.
You have no idea. When I was first experimenting with chocolate in my basement, (there's a machine called a windowing machine that you use to separate the beans from the nibs with the power of air) and because I didn't have one way back when (they're expensive and huge) I used my blow dryer. It was horrible.
You can use many different machines to make chocolate. The chocolate will probably always turn out the same but more machines may equal efficiency or finer ground, ect.
At our factory we use about 15-20 heavy equiptment.
Well I'm glad I'm inspiring to you :) and I just want to let you know to follow your dream no matter how hard it is. I started researching chocolate online in '06 and started experimenting with making it in '07. After five years and a bunch of setbacks we got an investor and we opened up in January. I knew I had enough knowledge when I knew how to make chocolate. Edit - for advice, I'd just say even if you think you will never achieve it - look for ways to conquer your dream. My dream of owning a chocolate store took hundreds of presentations and meetings to finally get an investor (who happened to be my friend from seventh grade - who knew) so just keep trying, get out there, and don't be afraid to take risks.
Yes but the most important one is the jazz. Without that jazz no one would buy.
All chocolatey humor aside, people who really pay attention will find that we are organic and fair trade and like our chocolate even more for that. And I think the other people (normally this generation of kids) have somehow formed this stereotype that organic stuff is stupid and geeky, but reall all it means is that we don't use pesticides on our beans and our vanilla bean and sugar is grown without pesticides.
Some of these were already answered - just look. But the ones that weren't; - my favorite candy is chocolate (derp) - if I wasn't doing chocolate I would be doing catering.
I'm not sure if we have peppermint on our site yet but if not I'll get it up hopefully and milky apple cider, pumpkin spice (we just came out with these seasonals so I'm not sure if this will be on the website yet.
How to not stay fat, sick and nearly dead: 3 key things to focus on healthy raw food lifestyle
I was drawn to raw food lifestyle because I wanted to improve my health and my running results. I must admit it felt pretty awkward at first. You could match my feelings as a fresh raw foodist to what new zebras must experience at the NY ZOO. Needless to say, neither of us felt at home at the time. I can’t speak for the zebras but my perspective and feelings changed quickly. What supposed to be a quick fix turned into a thriving lifestyle instead. A shocking fact is that 99% of people (myself included) tend to focus on completely irrelevant things. Things out of our control and those we know very little about, things that play a minor role in the Big picture. Things you know You already know a lot of things but there are even more things you are clueless about. If you are trying something out for the first time the smart thing is to educate yourself first. Sometimes it can also work the other way around. You start and learn as you go. This is also known as trial-and-error approach. Of course, you will make a lot of wrong & plain stupid decisions this way. Although I love to read and research, I definitely fit in this category. How would I otherwise explain emptying an entire box of raw cacao nibs in one hour? What I got to experience afterwards was manic depression in a flash. My mind was racing 100mph, I was hardly following my own thoughts and I couldn’t sit still. Finished a graveyard shift, got two hours of sleep, wrote a 1.500 word blog post and did a 90K bike ride that day. Let me just say the crash wasn’t so spectacular. I did my research (in the cacao hangover phase) the next day. I found out that obromine, an alkaloid found in cacao, is very similar to caffeine found in coffee. So is response you get from the body. Overdose on either and face the consequences. Interesting thing; cacao nibs are widely proclaimed to be the next super food. But I soon realized that people praising them are either: • Plain and simple ignorant or • snake oil sellers trying to earn a few bucks. Do I eat raw cacao today? Sure, but I do it sparingly and only on special occasions when I need that extra power boost. I’m very well aware that sooner or later I’ll have to repay that borrowed energy. Or that time I overate on avocados and was reminded that saying “More is better” in this case simply isn’t true. I could continue with these stories until I’m blue in the face, but you get the point: learn upfront. You will save a lot of time and money. You can act accordingly only to things you know. Don’t be fooled. What you don’t know will hurt you, so learn as much relevant stuff as you can. And in my book health ranks highly relevant, just bellow oxygen and water. Things you can control When I arrive at the scene of a cardiac arrest, I (usually) don’t complain about the terrain or curse the weather. I focus on my ABCs instead and aim to execute them flawlessly. Any deviations and somebody might finish in a body bag. There are only a few things I can control in that situation so I focus on them. I try to apply the same principle to all aspects of my life. For instance, sometimes when I’m traveling I know for sure that I won’t be able to get any quality fruits and vegetables. So I plan and prepare upfront. I make and pack my low fat salads and stack up on bananas and dates. As I see it, the only difference between scenarios is that the life I’m saving this time is mine. Worrying about things you can’t control is as good as solving algebra by chewing bubble gum. If a dollar drops another 5% comparing to euro, it might bother you, but there is only little you can do about it. But things like food you put on your daily plate, the contents of your cupboards, whether or not you buy organic and where you shop (local, farmers market, whole foods or hot dog stands), all apply directly to the quality of your life and the quality of your health. You vote with your wallet. Every time you pay for something you are sending clear message to the people in charge, that you like their product. Buying local produce means you’re supporting domestic economy. So maybe you do have some impact on the position of the almighty dollar. Things that matter When it comes to healthy lifestyle for 95% of us, these three things matter the most and they are all under our control: • Eat more fresh fruit and vegetables. • Eat less CRAP (Carbonated Drinks, Refined Sugar, Artificial Sweeteners & Colors, Processed Foods). • Exercise more. Every step in this direction is a huge improvement from the diet Westerners eat today. But instead of accepting these simple truths and acting on them, we discuss carbs versus protein, magic diet pills, raw versus paleo. We watch YouTube videos and morning shows with people fighting about the “perfect diet”. Sure, once you’re familiar with the concept, you can tweak your “macronutrient percentage ratio” and “add some greens to your morning smoothie”. But in the beginning you don’t have to track your calorie intake, and it doesn’t really matter if proteins make 10% or 12% of your daily caloric consumption. Focusing on details is the easiest way to get nothing done. Focusing on big things and embracing your new lifestyle (not a diet!) is the key to profound changes in your everyday life. What matters most is your overall way of living and eating. My blog is a product of my raw food journey. If you feel stuck, search the site and if you don’t find the answer, feel free to drop me a line. There is a big chance I faced that challenge somewhere along the way and cracked it successful. All my advice is tested and proven many times over. However, you won’t find this advice in many health and fashion magazines. Reasons are simple, it isn’t trendy, sexy or popular, there isn’t much money to be made from healthy people eating fresh fruit and vegetables, and by skipping the vicious cycle of dieting and gaining weight back you have no interest in reading their nonsense anyway. I repeat my message over and over again. It is so obvious, yet people refuse to recognize it. I sometimes feel like the little boy in the Emperor Wears No Clothes. In that matter, allow me to repeat again: “Being able to focus on what you know, what matters and what you can control is a proven recipe to achieve great things.” And this time I’m not talking just about food. More
[Table] IAmA Nutrition student who has spent the last few years learning everything about what to eat to be healthy, and has determined the majority of "common knowledge" about nutrition is incorrect. AMA
(1) Fat leads to weight gain and an increase in the risk of metabolic syndroms/cardiovascular related diseases and we should have a diet low in total fat, saturated fats.
(2) Reducing food down to components (i.e. protein powder is just as good as food with protein in it, vitamin C supplements are as good as oranges, ect.)
I don't want to answer a question like this without really backing up my argument, and with all the questions it's getting really time consuming, so I apologize for that, but that book should answer your question.
Great question. I think you should take what I say, check out my sources, evaluate them and compare them with some others through your own independent research, and come to an educated conclusion as to what I have said is true/believable or a bunch of crap.
Nobody "needs" to take vitamins in America. We have plenty of nutritious food available to get all our vitamins. However, some people may benefit from a vitamin if they have a diet lacking in vitamins they won't fix.
This is true, fish and eggs aren't bad for Vit. D though. The thing about Vitamin D is that we can produce plenty of it just by getting out in the sun and soaking up some UV rays.
Primarily, insulin. Insulin drives fat storage by allowing glucose to enter cells, as well as other enzymatic activity relative to fat storage/fat loss. Glucagon is the opposite of insulin, it releases glucose from the cells into the bloodstream to be used for energy.
Other hormones include leptin (makes you feel full) and ghrelin (makes you hungry).
The interactions/prevalence of these hormones will play a significant role in determining how energy is partitioned (what happens to the fat or carbs you eat) and weight gain.
As far as insulin and glucagon go, they are indeed based on both of these things, but are likely dictated more by the specific diet. Insulin is released when glucose is released into the blood from food (carbohydrate mostly) that you eat. The amount of insulin released is proportional to the level of glucose you released, so drinking a soda wil release a lot more than a sweet potato since the sugar in soda is digested faster, while the fiber in the sweet potato will slow the release. Genetics likely plays some role in how much insulin you'll secrete too, as everything functions back to the DNA level, and what is DNA but genetics. In addition, over your life your body adapts (or maladapts) to insulin. If you're constantly drinking soda and eating simple carbohydrates, you will eventually resist the insulin, needing more and more for it to have the same effect (this is how type 2 diabetes happens).
Glucagon is released when blood sugar levels are very low, it functions by releasing glucose from cells into the bloodstream, where it can then can be used for energy. When you're sleeping, or if you're fasting (if you're into that) glucagon levels will be higher than insulin levels, generally speaking.
Metabolic syndrome most likely. Blood pressure and serum cholesterol levels will go up. Obesity and hypertension are not unlikely, as well as type 2 diabetes, and eventually a heart attack at the extreme side of things.
Natural foods, generally speaking, that evolution has deemed safe to eat. No artificial/synthetic ingredients, processed foods, added sugars, chemical ingredients/stabilizers ect.
The history of the human race shows we can survive, and thrive, of many types of diets, from extremely high fat (the inuit) to a vegan diet. All of these diets, however, are free from simple sugars and refined grains, two of the biggest problems.
A simple sugar is a sugar that can't be broken down into other sugars, such as glucose. Complex sugars, any non-simple sugar, are made up of multiple sugars, and can be broken down into there simple counterparts. Lactose (milk sugar) is a complex sugar comprised of the simple sugars glucose and galactose.
Is there anything I've said you have a problem with, or is it just the fact that I'm a young student?
EDIT: I still have lots to learn, but I can say with reasonable certainty I have learned enough to give some basic advice on nutrition, to turn a horrible diet into a good one.
Sorry, I'm not claiming to know everything, I'm merely claiming I think I have a good idea about the right way to think about the foods we eat, and have seen some of the ways we go wrong. If you look at the state of the health of the Western world, it's pretty grim, so it only follows that there must be some fundamental flaws with the popular nutrition advice we've been receiving. Being young I am yes, less experienced and less knowledgable than many others, but I am also open to looking at things in a different light, not sticking by old theories. I'm really just trying to help some people out, and I like talking about nutrition.
I have to say absolutely not. We evolved eating meat, it made our brains bigger and made new amino acids available to our bodies. While it is completely possible to survive and thrive on a vegetarian diet, we aren't made for it, we're simply capable of either.
This is something common knowledge has right, I'm more referring to things like fat is unhealthy and we should be eating lots of grains.
1) Independently neither of these are complete proteins, but their amino acid profiles complement each other. Combining the amino acids of rice and beans gives you all 9 essential amino acids.
2) It is just sugar, and unhealthy. It is better than kool-aid though, since it's less processed and won't have the artificial colors, and at least fruit juice comes with some vitamins.
3) Hmmmm, canola really is not that great, but I guess in terms of picking only the cheap oils I will reluctantly say canola. Olive, coconut, grapeseed, and avocado, I'll say are healthy (but unfortunately not cheap)
4) V8 follows the same reasoning as fruit juice, really just a bunch of sugar with a bonus of vitamins.
As far as simply the protein content, the only real case I can make is the density of it, the real argument I see in favor of meat is the whole package, the vitamins/minerals/fat content that come along with it, as well as what it doesn't have-carbohydrates that will evoke an insulin response. In this sense, it will cause you to burn fat (long sustained energy) over carbs (slow, limited energy) which is good for those people which physically active jobs lifestyles seeking sustained energy throughout the day.
Haha I'm saying there is evidence to support moderate alcohol consumption promotes general health. For example, red wine contains a potent antioxidant called resvaratrol, a polyphenol found in the skins of grapes (and therefore wine) that protects against cancer and I believe promotes weight loss.
And I'll gladly take the Nobel Prize, thanks haha!
Yes, skim milk contains powdered milk to give it back the consistency it lost with the fat. Powdered milk contains oxidized cholesterol, not a good thing. A general rule of thumb, the more you process food the more nutrients you lose, and the more unhealthy side effects (like the oxidizing of cholesterol) occurs.
True, I guess one of the problems is that you can find a study to prove pretty much anything you want. From what I know about the behavior of antioxidants in the body and the studies about them, I choose to believe they are a good thing.
(1) fat, generally speaking, is unhealthy and we should limit it: limited scientific data/weak evidence, strong evidence supporting fat being healthy, in large amounts, including saturated fats.
(2) we can redue food down to individual components: we like to see the beneficial effects of something in food, like Vitamin C, and throw it into a pill. Food works synergistically, with different compounds helping others out. Reducing our food to the sum of its parts does not add up.
(3) Weight loss is governed primarily, and really only, by calories: fat gain/weight gain/weight loss is a well controlled and regulated processes, involving multiple hormones. The type of food we eat, rather than the caloric amounts, is more important in terms of these things.
It's not really bull shit in the sense that it's wrong, it's bull shit in the sense that we precede fat with "good" for these things, implying that fat is generally bad. I think of fat as being generally good, with certain types of fat, generally those produced through industrial agriculture and intense food processing, to be bad. With this line of reasoning things like corn fed beef and soybean oil would contain bad fat, while pastured beef and coconut oil would contain fat, which is defaulted as good.
If you do it right, I think it's the way to go. Using fat for energy makes a lot more sense than using carbs for energy. The majority of my calories come from fat, as I think they should for anyone.
There is a lot of money to be made from fad diets, so people make books about them. they often have those common themes, and are normally fundamentally flawed.
The main things you should take into account when buying food (For health's sake) are (1) The ingredients label: the most important of food packaging. If the ingredients are healthy, the food is likely healthy. (2) The nutrition facts label: added sugars are the #1 thing to be avoided. Don't go by health claims on labels, but do consider information on how the food was produced (i.e. first cold pressing of olive oil is a good thing, grass fed beef is a good thing, vegetarian fed chickens is code for "we give them corn and soy" which is not so great)
Again, read "The documented health risks of genetically modified foods" by Jeffrey Smith for plenty of science.
Your argument is more applicable to the pro-GMO arguments which are based on poorly conducted science studies conducted with Biotechnology money as well as governmental ties to biotechnology. People have died due to genetically modified foods, food security in developing nations is being threatened. For more information read the section on GMO's in "The world according to monsanto"
Eeesh granola - glorified children's cereal. Milk is good as long as it's pasture raised with all the fat.
A favorite of mine is pasture raised whole milk yogurt (plain) with any of the following: berries/fruit, flax seeds, chia seeds, unsweetened cocoa powder, applesauce/jelly/honey/maple syrup/stevia (gotta sweeten it up a little bit)
For the tuna sandwich I mean use made with olive oil. Look at the ingredients, and you'll probably need to go a natural food store, or natural food section of a grocery store to find it (but watch it for something like this Link to www.soap.com that advertises it as olive oil, but adds soybean and canola as well, so again, look at the ingredients and make sure its just olive oil in there). If you can get some high quality eggs (omega 3 enhanced at the least, pasture raised at best) make some eggs and veggies. Most of my hearty meals revolve around pastured meat and wild fish, the former might be getting into the side of too complicated while the latter might be something of what your looking for (hopefully). A really hearty snack I like is mixing up a big bowl of berries which a bunch of flaxseed and natural nut butter, or I'll add it to a meal to make it reach the super hearty level.
Coconut milk is mostly saturated fat, that saturated fat is comprised of mostly medium chain fatty acids (MCFAs). While fatty acids often are used for constructive purposes in cell membranes or other physiological needs, MCFAs are not used for most of these. As a result, the fat is mobilized for energy, putting the body into a fat burning state (provided there are not excess carbs), which is ideal, and can help people who are trying to switch from a carb loaded diet that causes energy production primarily through glycolysis to a diet that burns energy through beta oxidation.
I was recommending coconut water as a post workout/athletic drink to the high electrolyte and sugar, to aid in neuronal ion channel flow and muscle rebuilding and synthesis.
Absolutely not. A healthy diet is really quite simple, eat foods that are healthy, the hard part is figuring out what foods are actually healthy now that we're in the age of food science. The numbers do matter at some point, but if you are eating the right foods your body will generally guide you into how much to eat (hungecravings is finely regulated, but again in the age of food science these cues from our body get misguided).
Probably depends on the internship. Are you taking about the diatetic internship? I'm not trying to be a dietician so I haven't done that, but I've heard mix reviews. I did some volunteer work with low income families, helping them find good food, and it was rewarding yet frustrating in the sense that my superiors had the same misconceptions about health the rest of world seems to have, and I couldn't do much about it. I guess if you find a place you like and have superiors that have similar views to you it'll be good, otherwise good luck.
I do know the keto diet is a LCHF diet, which I generally support. I'm not too familiar with the specifics, like how many carbs they allow, and if veggies are ok. Ketosis, generally speaking, is not a bad thing, and is often a good thing (who wouldn't want to be burning up your fat stores?). The only thing with LCHF in general I question is those that exclude things like leafy-green vegetables.
Granola bars are probably mostly sugar, check the ingredients and you'll almost undoubtedly see a sugar ingredient within the first 3 ingredients. Eggo waffles are crap, they are a refined grain that is processed similarly to sugar. Since the grain is refined, much of the fiber is lost, and is a result the carbohydrates (of what it is mostly) is broken down very quickly into glucose (hyperglycemia), which releases lots of insulin which stores the sugar (now hypoglycemia) and stores it as fat and makes you huuuungry again.
Hmmm, according to the "current version of nutrition science" it would be worse because of the excess fat, saturated fat, and dietary cholesterol, and low amounts of vitamins and minerals, but as I said in the post, I think much of nutritional science is flawed.
I say this is better than cereal with milk (even if it's whole grain and skim milk). I'm guessing you get conventional eggs and butter, if you got these pasture raised I could definitely say there is nothing wrong with this breakfast, save maybe some veggies, but with the industrial version I really can't say how much better it is, only that eggs and butter is better than grains.
Haha, well ya kinda. I eat very few grains, and I feel better this way. The evidence against grains is also convincing, but I'm hesitant to say too many negative about whole grains, especially things like brown rice and oats, which have positive health effects to consider.
Wow that's really interesting. I'm a believer in that we should eat based on our general human evolution, but I've never seen anything go back to individual blood types. Like anything, there could be something there. This seems to be something that is scientifically over my head at his point in my life.
Really sound principles, I'm a fan. The version I'm familiar with says to get pasture raised animal products (I think they all do), and if this is the case with the one you're referring to, I'm a really big fan.
Eating naturally, and eating according to how we evolved are sound principles for a good diet.
If you're really hungry before bed, I say eat. Listening to your body is, I believe, a key piece of regulating your diet in a healthy way. In the same way, if you're not hungry when you wake up skip breakfast.
Carbs before bed: Not the biggest carb fan in general, depends if your talking vegetables or a pb and j. I would say it's reasonable to assume eating carbs before bed will promote fat storage.
Yes. Protein is made up of amino acids, and the protein from different foods will have different amino acids. 9 of these are essential, because our body cannot make them, others we can make in our body.
Meat will be a complete protein (have all 9 essential amino acids) and beans are an incomplete protein (don't have all 9), so if you had to get protein from only one of those two places, meat would be better.
You're depriving your body of food and nutrients, and in response, it is holding onto it's fat for dear life.
If you eat more, especially more fat, you'll see fat loss. I would recommend reading "Why we get fat and what to do about it" by Gary Taubes to get some insight on this. My general advice to "eat more, especially fat" can be deleterious if carried out with the wrong foods.
I had spice rubbed wild alaskan salmon cooked in pasture raised ghee (clarified butter) with a side of avocado kale salad. It was bomb, so I suggest that.
The term "superfood" is more of a marketing claim. "superfoods" are generally very healthy, but the term "superfood" is a little misleading in the sense that this one food can solve all of your health needs or do some amazing effect on health. "Superfoods" are generally great additions to a healthy diet (I used have raw cacao nibs pretty frequently) but they are not the answer to all your health problems.
Honey: added sugar (which is most of what honey is ) never really is a good thing, but in moderation it won't kill you. Raw honey is best, and is certainly better than sugar given that it has more in it than simply sugar, and do these other things (amino acids, vitamins, mineral) it could be beneficial in small doses, or in times when the body could use simple carbohydrates (like after a workout). This quote, from marksdailyapple.com has some info, I've included links to the studies he referenced.
Apple cider vinegar: Traditionally fermented raw apple cider vinegar (with the mother) is probiotic, so it's reasonable to believe it is good for gut health. This study (Link to care.diabetesjournals.org shows apple cider vinegar increasing insulin sensitivity in insulin resistant people/type 2 diabetics (this is a good thing, becoming resistant to insulin is how you get type 2 diabetes).
Replacing soy milk with honey: Soy scares me because last time I checked the USDA data sets (earlier this year) 95% of it is genetically modified. Assuming you get non GMO soy milk, there is the issue of added sugar, which normally comes with soy milk. I would probably pick whole pasture raised milk, even over non GM soy milk with no sugar added, but this is more my opinion and I don't have much evidence to support it.
Oh geesh, here's the thing, scrutinizing individual foods so much is often more trouble than it's worth, and in the case of chia seeds vs. hemp hearts, each of these are healthy and have different nutritional benefits. Chia seeds have more fiber, but more carbs, but more lower net carbs (see where this goes). If I had to pick, I would say Chia seeds, and the only real reason is that there is more information on them so I'm more confident in the data about them.
As far as inflammation goes, omega 3 fats are anti-inflammatory and omega 6's are pro-inflammatory, so balancing these out will help. also: Link to www.marksdailyapple.com
Not necessarily. This reminds me of "the warrior diet" (I forgot who made it, a google search would do the trick) which would probably be interesting for you to check out.
Not a nutritionist, a nutrition student (sorry if that was unclear). I go to UMASS Amherst, lived in southwest, recently took Nutrition 130H - Nutrition for a Healthy Lifestyle, taught by Richard Wood. Does that suffice?
I have a lot more knowledge beyond my experience, which I think is shown through many of my answers, and regardless people shouldn't blindly follow what I say, especially given my age and lack of experience. I've learned a lot more about nutrition outside of school, because as this post says, most of the "common knowledge" about nutrition is fundamentally flawed, and this caries over into a university setting. And like I've said to others, if you have a problem with some of the specifics I've been saying, why not raise these issues and make me support them, rather than condemning my simply on my age and perceived level of knowledge and experience, because even though I'm young I'm more partitioning out the advice/knowledge of many oldemore experienced people I've read up on, and it just might be right.
Kroger - Kroger supermarkets keep cacao nibs in a couple of places. Try the snack aisle and the personal care section (around supplements). Publix - Look for cacao nibs in the snack aisle at Publix. GNC - You can pop into a GNC for cacao nibs, though availability may vary. Use the online store locator to check a specific store's inventory. Navitas Organics Cacao Nibs are 100% unroasted, gently crushed cacao beans. Enjoy their deep, unsweetened chocolate taste and natural crunch in smoothies, yogurt, oatmeal, trail mix and your favorite baked goods. Great for keto and paleo diets! Cacao is one of the most nutritionally diverse foods on the planet. Simply speaking, cacao nibs are the purest form of chocolate before additives. Cacao nibs are the dried fragments of cacao beans. Its texture is similar to roasted coffee beans. Cacao nibs have a strong chocolate flavor, which is bitter and nutlike. Cacao nibs are the greatest source of benefits as no unhealthy additives are used in the making. Organic cacao nibs are ‘leftovers’ of processed, cracked, and shelled cacao beans. They do not retain all their flavor and nutrients, but they have plenty of both on their own. Therefore, Organic Cacao Nibs from Food To Live is a great product to have in your pantry. Navitas Organics Cacao Nibs are 100% gently crushed cacao beans—the essential ingredient in chocolate! Tasting of deep, unsweetened cacao, our Cacao Nibs are the perfect way to add vital nutrients to your breakfast or snacks. Simply sprinkle onto yogurt and oatmeal; blend into your favorite smoothies; or mix into baked goods. For a similar take on candied cacao nibs, check out this recipe for C hocolate Honey Brittle with Cacao Nibs. Sprinkle them over sweet and savory meals. Cacao nibs can be used as a topping on virtually any meal you can think of—including savory ones. Sprinkle them over salads, roasted veggies, oatmeal, yogurt, cereal, or trail mix. Organic Raw Cacao Nibs Organic Raw Cacao Nibs. 002696. Ingredients: cacao nibs. Nutrition Facts Valeur nutritive. Serving Size 100 g Portion 100 g % Daily Value % valeur quotidienne . Calories / Calories 630. Fat / Lipides 53 g 82 %. Saturated / satures 34 g + Trans Check out macro organic cacao nibs cacao nibs 250g at woolworths.com.au. Order 24/7 at our online supermarket If you are using a screen reader to navigate the Woolworths website please select the “Accessibility On” switch in accessibility settings. Superfoodies Organic Raw Cacao Nibs - Sugar Free & Artificial Additive Free, High in Antioxidants, Nutrients Packed, Suitable for Cooking 4.5 out of 5 stars 142 £9.99 £ 9 . 99 (£9.99/kg) Where To Buy Them. It is easy to see cacao nibs for sale in any major grocery store or supermarket. Also, they are a standard product in health food stores (but expect to pay a higher price). Otherwise, there is a range of options available online. Final Thoughts. Cacao nibs have a bold and robust flavor which is not for everyone.
Sun Drying Cocoa Beans - Omanhene 2016 - Steve Wallace
Skip navigation SUBSCRIBE TO THIS CHANNEL FOR FUTURE LIFE-CHANGING VIDEOS! Oh, hi. So, I often get asked about how to affordably buy things like nuts, and seeds, and cacao n... Dutch Below: chia - coconut jars with mango 1.25 dl canned coconut milk 2 tablespoons of chia seeds 1 tablespoon of honey (or agave syrup) 150 grams of mango, in pieces 1 tablespoon of cocoa nibs ... In these short videos I bravely taste test the Superfoods in David Wolfe's book...one odd-looking, foul-smelling item at a time! Laugh with me, cry with me, and discover what these amazing foods ... In this video Aviva Goldfarb shows you how to use cacao nibs also called cocoa nibs. Perfect if you love chocolate but not added sugar. In this video I share... https://www.nutribullet.com/shop/supplements David Wolfe speaks about cacao nibs, chocolate in its raw form. Packed with antioxidants, magnesium, chromium, c... Welcome to another That Gluten Free Vegan Life Recipes. We love bringing you ideas for what you can eat throughout your day as a gluten free vegan. Please Li... Steve Wallace, Founder and Owner of The Omanhene Cocoa Bean Company visits cocoa farm in Ghana in 2016. Check out our website - www.omanhene.com Buy our popular Hot Chocolate Mix directly from us ... We made this short video to show to others how the Frog Kaffee do their roasting of Coffee and Cacao. Special thanks to Markus Albeitinger and Gina Ellorango. In this video Aviva Goldfarb shows you how to use cacao nibs also called cocoa nibs. Perfect if you love chocolate but not added sugar. In this video I share...
