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aaayulh · 1 year ago
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Relish the AAA-YULH with Watery Watermelon!
The harmonious combination of amla and watermelon produces a delicious beverage that hydrates the body while providing nutritional benefits. It's pleasantly sweet and tangy, making it a refreshing and thirst-quenching option, especially in hot weather or after strenuous physical activity.
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darkbluekies · 1 year ago
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The OCs search history <3
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Silas:
"How to take care of ptsd in partner"
"How to make someone stop crying"
"How to make your partner forgive you"
"Best restaurant"
"Dark web"
"Diamond ring/neckace/earrings/bracelet"
"Best steak"
"How to stop people from gawking at my partner"
"Protein powder"
"Best soap to wash away blood from skin"
"Best detergent to wash away blood from clothes"
"Best cleaning supplies to wash away blood from walls"
"Best spray to keep blood smell away"
"Five star restaurant booking"
"Why are my clothes thrown out the window?"
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Dr Kry:
"Morphine"
"Book series without explicit scenes"
"Healthy recipes"
"How to frame someone for murder"
"Am I secretely perverted"
"Forged signatures without watermark"
"Protein shakes"
"What happens if you mix poision with alcohol"
"Puzzles"
"PG-13 rated movies without angst or horror"
"Plushies"
"Needles"
"How to become an author?"
"How to know if your strict childhood has had any impact on your mental health"
"How to get over your phobia for germs?"
"Strong caffeine drinks"
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King Edmund (let's pretend he has internet for a hot minute):
"Is it really dictatorship if I let people complain"
"Ptsd test"
"Why doesn't my wife talk to me?"
"Nightmare analysis"
"How to cheer up an angry wife"
"Can a queen rule over a king?"
"How much alcohol can you drink before you get knocked out?"
"Beatiful dresses for a queen"
"Jewelry for a queen"
"Are public executions a good fear tactic?"
"How do women's anatomy work?"
"Can you punish theft by death?"
"Can you cook rats?"
"Why are little kids scared of me?"
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Jerry:
"Is drinkable bleach a thing????"
"What to do if your s/o is a fucking loser"
"Is saying 'you're an idiot' synonyms for 'i love you'?"
"Guns"
"Knives"
"Sexy outfits that doesn't make me look like a fucking clown"
"How to ask someone out on a date without sounding like a loser"
"Impressive date ideas"
"Alcohol that will make me forget today, yesterday, tomorrow and a week forward"
"Spare parts to motorcycle"
"Why am I so fucking cool?????"
"Why am I so fucking miserable?????"
"How to hug your s/o without it being cringe"
"How to make your motorcycle go much faster?"
"Boxing gloves"
"40 boxes of *your favorite snack*"
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Hedwig:
"Aestethic wedding ideas"
"Is baby trapping illegal?"
"Is nepotism really that bad?"
"How to guilt trip someone"
"Utterly obsessed with my partner"
"How to be a good kisser"
"Dark web"
"Buy hitmen"
"How to bankruptcy someone"
"How to impress your partners parents"
"Best flowers for dates"
"Best hotel resorts for couples"
"Can you become a super model without school grades"
"Love poems"
"Poison"
"*your adress*"
"Best perfumes to seduce someone"
"*your instagram*"
"*your name*"
"How do I know if I'm blocked on social media"
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lucky-lunch · 21 days ago
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$2 Snails in a Can
Location: Dollarama across from Dundas West Station (not limited to)
Behold, $2 snail in a can (aptly named on the receipt lol), dollarama’s gourmet (that was an oxymoron) escargot in a can (and that sounds like a health hazard). Of all the things one reaps from the treasure trove of this business, I feel I’m starting off incredibly strong by immediately stepping up with dollar store unfrozen shellfish. What a hurrah for the account’s inaugural post, which considering the content may also be its last. We’re going old school preservation methods with these suspicious salted snails, just like how 19th century Canada used to do with prime mess pork!
Oh, it’s just snail, no shell! My friend and I had debated about that; I worried I was going to have to somehow, with the worlds tiniest fork, spear minuscule bits of snail out of an impossible situation. I mean, this makes sense. it does say 36 snails in a tiny ass can. How would it fit while still giving you something to chew on?
The smell is definitely seafood. it doesn’t make me gag so that’s an excellent start IMO. Now, it looks cooked, but I rather peel my own skin off slither by slither than raw dog this and slurp it straight off the tin, so on the safest possible side, just left of not buying dollar store snails, I’m going to bake it and hope that achieves something. At the very least it will be hot, and the caveman in me will be appeased by the fire.
prep (mostly by my mom who didn't want me to die): 
Pre-heat microwave oven (or oven if you’re fancy) to 350C. 
Melt some butter (serving to taste). We popped a 1 cm-ish slice of butter into the microwave for 45 seconds. The butter will become drinkable (drinking butter is not advised). 
Add parsley, black pepper, and garlic powder to the butter, to taste. Mixed well. 
Optional: salt the snails again a little and add a bit of white pepper to reduce the fishiness. 
Pour the butter mix onto the snails and mix. Transfer the whole thing onto a baking dish. 
Optional: add cheese.
Bake for 10 ish minutes.
I’m serving it with some plain Capellini, mixing it in so the butter from the escargot gives the pasta flavour.
Given it’s been drenched in garlic butter, it obviously smells amazing. It looks very decent as well. Promising stuff, guys.
Oh my god. it’s good (a lot of the heavy lifting here comes from the surprise I might not perish from food poisoning). There’s a firm texture to it, so there’s a bite, and that makes it feel sort of fresh. The taste is similar to the ones I’ve had in restaurants (not like 3 star Michelin ones, mind you). I don’t think I’m getting food poisoning (famous last words) (I didn’t get poisoned) (yet)? The size of each escargot is decent, even meaty, and true to the written tin it does indeed have roughly 36 snails in a can. There’s a slightly fishy taste, but I am personally fine with that and consider it part of the shellfish experience given that’s… what it is. Good showing. Pleasantly surprised! GG dollarama?? I didn’t die?
Verdict: B. pass with crawling colours. Other supermarket snails (I checked metro) have roughly the same amount of snails for more dough ($$$), so may buy again. taste is decent for what i was expecting.
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haha. m'lord. snails. lord escargot. bowing for a solid 5 minutes straight as y'lord escargot passes by
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bonny-kookoo · 2 years ago
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Kaleidoscope: Softness
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In which you and Yoongi spend some alone time, and what used to be an intimidating and serious Yorian suddenly turns soft and gentle.
Tags/Warnings: poly!AU, Alien!AU, strangers to lovers, fluffy comfort, yoong looks all mean but he's a closeted cinnamon roll, soft hours
Length: Mid
♥━━━━━━━━━━━♡━━━━━━━━━━━━♥
It's quiet except for the noises of Yoongi moving around in the kitchen, while you sit at the table, legs swinging back and forth a little. You're spending today almost entirely just with him- both Jimin and Jungkook busy, leaving you in the oldest's care for today.
He shakes the bottle after putting your supplement powder in, and it's now that you notice that this is what he does.. all the time. He keeps track of your health, makes sure to buy foods that are good for you, and probably knows every brand of human-supplements on the market.
"Here." He says, putting your water bottle with the pink-ish liquid in front of you, and you immediately open it. Yoongi had complained in the beginning that you didn't want to actually take your supplements at all- eventually figuring out your ways of trying to avoid them at all costs, though after Jungkook had mentioned that there might be a reason for it, Yoongi had tasted the bland powder himself. Ever since then he mixes it with some fruity juice concentrate to make it taste better- and by now, the problem is simply forgotten. "What do you wanna eat today?" He asks absentmindedly, wiping the kitchen counter clean, before he turns around to face you.
While you still don't talk, it doesn't mean that you don't communicate. And sometimes Yoongi genuinely forgets that you don't speak- because by now, he himself has absolutely no issue understanding you at all.
You draw a shape on the table with your finger, one he easily recognizes as a heart. "You can't eat your favorite every day. What about something simple then?" He asks again, and you huff to yourself, making him chuckle.
For a long time, you thought Yoongi was just.. annoyed by your presence. But these days, with reactions like these, and that warm glimmer in his eyes, you realize that that's not the case.
He likes you just as much as the other two do.
"Don't make that face. You liked what jungkook made for himself last week, so I'm gonna make that as lunch, alright?" He offers, and you nod eagerly. Jungkook gets scolded by Yoongi often for eating randomly and sometimes even in the middle of the night- the Yorian having trouble adjusting to your human body's circadian rhythm. You yourself need time as well, considering that on this planet, there are no 24 hours in the day- but 30. It throws you off a lot of times during the day, but you've been slowly adapting to the normal day and night cycle this planet goes through.
Unbeknownst to you, it's Yoongi who's making these changes easy on you.
Having bought black-out curtains to keep the sun out of your room, opening them earlier and earlier each week so you can naturally adjust to wake up yourself. And every time you're still clearly not sleepy enough to go to bed yet, he will entertain you until you are to stretch the time until your body becomes tired. Jimin and Jungkook have both noticed already- constantly teasing the oldest about his caring behavior.
He's acting like a mate by now, rather than a simple caregiver to you.
"Hey-" Yoongi calls out when you get up to leave the kitchen, holding something out to you. "-but this stays between you and me." He warns with no actual threat, as you eagerly grab the sweet fruit snack he'd given you.
Though he's left a little bashful from the kiss you place against his cheek before running off.
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doctor-silvair · 29 days ago
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Effective Anti-Aging Serum
This anti-aging serum is designed to maximize youth-promoting active ingredients using only safe and effective compounds that are accessible to the average person.
It combines proven skincare actives such as peptides, antioxidants, exfoliants, and humectants, which work together to reduce fine lines, promote collagen production, hydrate, and even skin tone.
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Expected Benefits:
Reduces the appearance of wrinkles and fine lines.
Improves skin firmness by promoting collagen production.
Hydrates and softens skin.
Brightens and improves skin tone.
Protects skin from free radical damage.
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Ingredients & Where to Buy
Here are the key active ingredients required:
Niacinamide (Vitamin B3) (anti-inflammatory, evens skin tone, boosts barrier function):
Where to buy: Available as a powder or in pre-made solutions on Amazon, cosmetic ingredient suppliers, or health stores.
Hyaluronic Acid (Sodium Hyaluronate) (deep hydration, plumps the skin):
Where to buy: Powder or solutions widely available on Amazon or skincare ingredient stores. Opt for a molecular weight of around 500-700 kDa for better skin penetration.
L-Ascorbic Acid (Vitamin C) (powerful antioxidant, boosts collagen production, brightens skin):
Where to buy: Powder available on Amazon, or use Vitamin C capsules from pharmacies.
Argireline (Acetyl Hexapeptide-8) (peptide that temporarily reduces the appearance of wrinkles):
Where to buy: Argireline serum or powder is available on Amazon or specialty skincare ingredient sites.
Allantoin (soothes skin, promotes cell repair):
Where to buy: Commonly found in skincare supply stores and on Amazon.
Plant-Derived Glycerin (humectant that retains moisture):
Where to buy: Pharmacies or amazon. Look for 100% pure, plant-derived glycerin.
Green Tea Extract Powder (antioxidant, anti-inflammatory):
Where to buy: Available in bulk on Amazon or health food stores.
Preservative (e.g., Optiphen or Leucidal Liquid) (prevents bacterial growth, ensures product safety):
Where to buy: Available on Amazon or specialty cosmetic supply sellers.
─━━━━━━━━━━━━━━━━━━━━━━━━━━⊱⚛⊰━━━━━━━━━━━━━━━━━━━━━━━━━━─
Equipment Needed:
Small glass mixing bowl or beakers.
Small funnel and measuring spoons or milligram scale.
Amber glass dropper bottle for storage (protects from light exposure).
Clean stirring rod or sanitized spoon.
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Step-by-Step Recipe: (Makes ~30ml Serum)
Create the Base Solution:
In a clean bowl, mix 20ml of distilled water (pharmacy or grocery store) with 2g glycerin for hydration and to act as a base for dissolving other ingredients.
Add Antioxidants:
Dissolve 0.5g L-Ascorbic Acid powder into the base. Stir well. Vitamin C works best in a pH range of 3.5-4, so the acidic nature of this solution is intentional for stability and efficacy.
Incorporate Niacinamide:
Add 1g of Niacinamide powder to the mix. Stir until it fully dissolves. Niacinamide is water-soluble and works well in the slightly acidic environment created by Vitamin C.
Add Hyaluronic Acid:
Add 0.5g Hyaluronic Acid powder. Let it dissolve fully, which may take several minutes. Stir patiently as this creates the serum's slightly viscous texture.
Include Argireline:
Add 0.3ml of Argireline serum (if using powder, rehydrate per the package instructions before adding). This ingredient helps smooth out expression lines.
Soothing Agents and Antioxidants:
Add 0.5g Allantoin for skin repair and 0.3g Green Tea Extract for additional antioxidant power. Stir thoroughly.
Extend Shelf Life:
Add 0.2ml of preservative (e.g., Optiphen) to prevent microbial growth and extend storage life to ~6-8 weeks. Always store in the fridge to maintain freshness.
Finalize and Bottle:
Transfer the final solution into an amber glass dropper bottle using a small funnel. Label the bottle with the preparation date.
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Usage Instructions:
Apply 2-3 drops of the serum to clean, slightly damp skin in the morning and/or evening. Follow with a moisturizer and sunscreen (if applied during the day).
Shake well before each use.
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Storage and Shelf Life:
Store the serum in the refrigerator to preserve potency. Use within 6-8 weeks.
If the serum changes color (e.g., Vitamin C oxidizes and turns yellow/orange), it's time to discard.
─━━━━━━━━━━━━━━━━━━━━━━━━━━⊱⚛⊰━━━━━━━━━━━━━━━━━━━━━━━━━━─
Potential Side Effects:
Vitamin C (L-Ascorbic Acid): May cause irritation for sensitive skin; patch test recommended.
Niacinamide: Generally well-tolerated, but avoid pairing with AHAs/BHAs in the same routine as it may reduce efficacy.
Preservative: Rare chance of skin sensitivity. Patch test preservative if unsure.
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Notes on Ingredient Purification:
Many of the powders (e.g., Vitamin C, Niacinamide) are sold in high-purity, cosmetic-grade forms and do not require additional purification. However, always ensure you purchase from reputable suppliers with high customer reviews.
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This potent anti-aging serum combines scientifically backed ingredients in a safe, easy-to-follow process. The result is an affordable, fresh, and effective anti-aging formulation that rivals commercial products!
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tips-from-john · 1 month ago
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TONIC GREENS REVIEWS (😭 ❌DON’T BUY YET! ➡️⚠️⛔️) Does Tonic Greens Work? Does Tonic Greens Cure Herpes?
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➡️ Official Website Tonic Greens: https://order-nowx.com/TonicGreens_DISCOUNT
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Tonic Greens Review: Boost Your Immunity and Combat Herpes Naturally
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Energy Boost: Provides sustained energy levels to keep you active and focused.
Antioxidant Protection: Protects your body from oxidative stress and supports overall health.
❤️ Tonic Greens Ingredients
The effectiveness of Tonic Greens lies in its potent, natural formula, featuring a blend of scientifically proven ingredients:
Elderberry Extract: Known for its immune-boosting and antiviral properties.
Vitamin C: Supports immune function and acts as a powerful antioxidant.
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Incorporating Tonic Greens into your daily routine is simple:
Dosage: Mix the recommended amount of powder with water or your favorite beverage daily.
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Consistency: Use daily as part of a balanced diet and healthy lifestyle.
✅ Tonic Greens Reviews Consumer Reports
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See too:
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00:01 - Tonic Greens Review!
00:45 - Is Tonic Greens Legit?
01:36 - Buy Tonic Greens
02:13 - Does Tonic Greens Cure Herpes?
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04:49 - Tonic Greens Herpes
05:06 - Does Tonic Greens Really Work?
05:33 - Tonic Greens for Herpes
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07:21 - Tonic Greens 100% Money-Back Guarantee
07:48 - Tonic Greens Reviews - Conclusion
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mezmer · 10 months ago
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Are there any solid studies on how kratom affects the body?? Everything online either hails it as the safest miracle substance or an evil opiate demon no inbetween.
Great question. I'm aware of this fact, and it has made my life more complicated and stupid than it needs to be. Massive post about kratom. Pls read whole thing so you can share this knowledge with others/use it to your benefit @lovecomesdown
Personally, no, I don't see solid studies very often, but I have peeped a few. Tbh, I'm not a big study guy anyway. I've spent hours and hours engaging in the community, talking to lifelong drinkers and drinking it myself. Here is an excerpt written by a researcher that I think sums up the scientific perspective (or lack thereof) perfectly: 'A growing number of studies, mainly of cross-sectional nature, describe the widespread use of kratom by individuals to self-treat pain, psychiatric symptoms, and substance use disorders (SUD) outside a controlled clinical setting. Preclinical evidence suggests kratom is effective as an analgesic agent and might decrease the self-administration of other drugs. A randomized controlled trial has further supported kratom’s therapeutic value as an analgesic. Investigations in nonclinical samples of long-term kratom users also indicate its therapeutic benefit in managing SUD symptoms (e.g., craving) and long-term or acute symptoms (e.g., withdrawal) for alcohol, opioids, and other illicit drugs. However, episodes of kratom-related intoxications have also been reported, often due to the adulteration and the contamination of kratom products mainly sold online or mixed toxicities when consumed outside clinical and traditional settings.'
I know you said you're interested in studies, and I just don't see them often. As for the latter portion of your message, I can give you some context. I think of myself and most other kratom advocates as having a nuanced perspective because we all want this plant to get to those who need it most, and that is that.
So for me? First of all, I will tell you that kratom is several times safer than opiates. It doesn't send me into a stupor or affect my cognition. Kratom has never caused me to nod off or feel high. I am able to enjoy my life free from the shackles of chronic pain. If I drank all day long, I might feel a little silly in the evening, but it is nothing like weed or alcohol. That is my little anecdote.
Here is another fact I will tell you, that I know to be true without a shadow of doubt. You cannot die from using kratom alone. It might turn you into the equivalent of a pothead or smoker who can't go anywhere without drinking some kratom first, but you will not die. It's a plant, and untreated, it doesn't appear to cause any serious health problems. I have seen studies that looked at liver levels of decade+ long users that show the liver is largely unaffected by Extreme kratom use. I can pull that up for you if you're curious. And more importantly, you cannot die from a kratom overdose. It is Physically Impossible. If you drink even just 10-15 grams of kratom powder, you will vomit it up and feel like crap for a few hours. Kratom can indeed make you nauseous. The LD50 of kratom (meaning you get a 50% chance of dying) turns out to be 50+ kilograms all at once. (one kilo of kratom lasts me over a month as a daily drinker for context) This is impossible. It is like trying to overdose smoking weed. Just isn't going to happen.
Furthermore, I've sat in on an American Kratom Association meeting and they stated that they'd looked at every single autopsy report 'involving kratom'. All of the toxicology reports had other substances, revealing kratom only to be a minimal commodity. There is no recorded death from only consuming kratom, regardless of what retarted shit you might see on the internet.
So why is kratom banned in a few states and countries? I couldn't fucking tell you, lol. It's probably just the same reason minors can't buy cigarettes and alcohol, and why you need a license to buy weed in some states, or places weed is illegal, etc. It got banned because it is HABIT FORMING. Regulators and advocates alike are too lazy or broke to put forward the effort into getting studies out that will make kratom officially medically viable on paper. Honestly, I am okay with that. I have my vendors and I can purchase it as needed. I don't think I would enjoy being prescribed kratom ...
Don't buy kratom from smoke shops, and always go with trustworthy vendors. Since kratom is literally not regulated by the state, there are a few shitty vendors who add things such as tianeptine (which still probably won't kill you) and other gross shit.i actually think this is quite uncommon, considering you can just Google safe kratom vendors and find them. That said, I have drank some rank ass cheap kratom, but it never made me feel high or anything other than kind of shitty. But still, don't do that. Buy from reputable vendors such as Wildcraft herb company (my number one, my great friends), WestKoast botanicals, or DowntoEarth botanicals. They lab test and will talk to you about where they source their leaf from directly. This is more than you'll get out of most food companies you probably buy snacks from, anyhow. Good luck asking your milk company what city they keep their cows in for that batch, or asking nestle to send a lab report of their cookies or whatever shit. Kratom vendors can be very wonderful people
I am a recovered fentanyl addict and I know in my heart that kratom is safer for each and every addict and chronic pain patient. It can't hurt to try it if you fit these descriptions.
That said, if you are not a chronic pain patient or a hardcore opiate addict, I wouldn't recommend trying it because there is a fair chance you'll find yourself dependent on kratom. It's very easy to do actually! Kratom does dance around in your opioid receptors. Kratom is so interesting in the way that it does this, though. Unless you get a really strong batch or take way too much, you aren't going to nod off, which is the prime characteristic of opiate use. You also don't feel that wave of cumshot ecstasy for hours like you would with an opiate. If you've tried kratom, I needn't explain, then. Not much to explain otherwise because it really isn't that intense of a feeling. It's like if Tylenol were actually good; it's like if you could take medications that actually treat chronic pain and be a responsible parent at the same time.
I'm apart of kratom communities outside of tumblr, I am friends with kratom vendors and bigtime advocates. I communicate with members of the American Kratom Association, and I am even in a facebook group for mothers who had consumed or are consuming kratom during pregnancy. If you want more info on that, I can tell you everything, but I don't see any need to include it here. Long story short, kratom is very unlikely to harm a child who is exposed to it in utero. Ideally, if you are a recovering addict who wants to stay clean using kratom while pregnant, you'd want to not buy the sketchiest shit possible, lol.
If you take a LOT, babies exposed to kratom in utero get WD symptoms, because people can too. That is why Kratom is habit forming. It can cause some discomfort when trying to come off of it. Quitting kratom is like quitting cigs no matter what "r/quittingkratom" tells you. As I said, unless you think kratom fits your needs as an addict or a chronic pain sufferer, or perhaps somebody with severe anxiety even (kratom does help that), I would not dip your toes in the water because kratom's benefits wouldn't be what you are looking for.
Hmm... I can't think of much else. I hope this post helped you and you can ask me any questions you want
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amazon-herbal · 27 days ago
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Jan’s Celery Weight Loss Powder Supplier: Your Partner in Healthy Living
In the quest for effective and natural weight loss solutions, Jan’s Celery Weight Loss Powder has emerged as a game-changer. Packed with essential nutrients and crafted for convenience, this powder is ideal for anyone looking to shed those extra pounds without compromising their health. If you're searching for a reliable supplier, look no further. Here's everything you need to know about why Jan’s product is a must-have and how to find a trusted supplier.
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Why Choose Jan’s Celery Weight Loss Powder?
Jan’s Celery Weight Loss Powder stands out from other weight-loss products because it is made from 100% organic celery, ensuring that you receive all the health benefits without any harmful additives. Below are the key reasons why this product is gaining popularity:
Promotes Weight Loss Naturally Celery is low in calories and rich in fiber, making it a perfect addition to your weight loss regimen. The powder boosts metabolism and keeps you full for longer, reducing unnecessary snacking.
Rich in Nutrients Celery powder is packed with vitamins A, C, and K, as well as potassium and antioxidants. These nutrients not only support weight loss but also improve digestion and overall health.
Convenient and Easy to Use Unlike fresh celery that requires preparation, Jan’s celery powder is ready to use. Just mix a spoonful with water, smoothies, or soups to enjoy its benefits on the go.
Detoxifying Properties Celery is known for its detoxifying properties, which help flush out toxins and reduce water retention. This makes it an excellent choice for a healthier, slimmer you.
How to Find a Trusted Supplier
When purchasing Jan’s Celery Weight Loss Powder, it’s essential to choose a reliable supplier to ensure product quality and authenticity. Here’s what to look for:
Certified Organic Products: Ensure the supplier offers products that are certified organic and free from synthetic additives.
Positive Customer Reviews: Check for reviews and testimonials from previous customers to confirm the supplier’s credibility.
Secure Online Platform: If you’re ordering online, the supplier’s website should be secure and easy to navigate.
Clear Labeling: The packaging should include detailed information about the ingredients, nutritional content, and usage instructions.
Benefits of Buying from a Reliable Supplier
A trustworthy supplier guarantees high-quality products, timely delivery, and excellent customer service. They may also offer additional perks like bulk discounts, subscription services, or free shipping.
Conclusion
Incorporating Jan’s Celery Weight Loss Powder into your daily routine can be a transformative step toward achieving your weight loss and wellness goals. By choosing a reliable supplier, you can ensure that you’re getting a product that’s both effective and safe.
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pigeon-behavior · 5 months ago
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Uh oh, another grit post /j
This is a simple recommendation list for pigeon grit. These are the best grits I've found on the market in the USA. (If you're in Australia, look for something like 'pink powder minerals' instead of grit to supplement minerals.)
The absolute best two grits available are the All-in-One Versele-Laga grit and the Jovati grit. Both of these offer a full complement of vitamins and minerals and even some amino acids. (Reminder to get your pigeon some UVB light anyway though, just to be safe.)
It can be a bit hard to find the actual full ingredient list for the Jovati online, but I've seen it through pictures via other people who have bought them, so I know for a fact that it contains Lysine (amino acid) among things I'd like to make sure my pigeons are getting. At least, the versions that I have seen! It's possible the formula has changed since then, but I haven't been alerted if that's happened.
Here's a couple links to these products, just so you can see exactly what I'm pointing at. I have zero affiliate or commission link business going on here, but I want you to be sure you're getting what I suggested you get, even if it's not on the same website.
(Side note, thanks for the thorough labeling VL, I do love that about you.)
I'm not actually sure if anyone else sells the Jovati. I think it's possible its a European product (like the VL) that is only being sold through one USAmerican retailer. But I'm not really sure.
You might be thinking, well okay Evelyn, but what if for some reason I just can't get one of these grits, even if I wait for them to come back into stock, or save up money, or whatever! Don't fear. There's still a third option.
I don't think it is quite as good as these two. It doesn't offer amino acids, and that's something I really am pleased the other two grits are supplying. But I think it's a HELL of a lot better than a granite grit, an oyster-only grit, an un-enhanced red grit, or god forbid nothing at all.
It's the Red Pigeon Grit & Mineral-Plus Mix by Des Moines, to which I will just refer to it as the Des Moines grit. Annoyingly, everywhere it is listed the ingredient list has been cut about in half - I was informed recently that it is almost as complete as our two top favorites up above, but they've neglected to bother telling us so unless you have the physical packaging in your hands. Here's a link to the Des Moines grit.
It is my understanding you can get this stuff on Amazon, and in smaller quantities than the VL and Jovati. Remember that it should last you a good long while, so long as you store it in a cool, dark, dry location, but I understand not wanting to buy so much for only one bird.
Remember, the vitamins these grits are providing are important. The minerals they are providing are important. Pigeons with deficiencies can behave strangely. They can develop serious health problems. They may be trying to eat all the plants in your house. Their eggs might look like utter crap, they might break easily. Their feathers don't look quite as good. Their health needs this support. They can't go out and get it! We're all they have.
AND REMEMBER. THIS IS IMPORTANT.
If your pigeon has not been on an enhanced grit, do not start by free feeding them. You have to ease them into it for at least a couple weeks. They cannot moderate themselves. Provide no more than a pinch or two daily. If you do not do this, you risk them impacting.
Once they have absorbed a comfortable amount of minerals and vitamins they have been lacking, they will moderate themselves just fine, and you can free feed grit with no worries.
If you enjoy my posts, please consider tipping me on ko-fi!
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wishbrightdreams · 11 months ago
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Reinvention Progress Diary Entry #3
Hiya dreamers! 💖
Sorry for not updating on the weekend, I had a crummy week with my mental health and I finished my end of life doula training course on Friday! An end of life doula is like a midwife for the dying. I needed the weekend to recuperate.
This Week’s Progress:
Red light therapy: I went on the red light therapy 4 times this past week, (twice in one day even!).
Meditation: I meditated 3 times this past week. Once for 15 minutes and the others for 20-25 minutes.
Walking: I slacked on walking this past week due to the weather and my mental health. I only walked twice for 10 minutes.
Next week I will focus on:
I want to do more meditation (specifically yoga nidra) and listen to more self-talk audio. I’m looking for any self-talk audio that could help with stress and worry, so please share any if you know of any! It would be nice if it was free.
I’m going to be buying a magnesium calm powder and a green juice powder mix (separately lol). I hope that will help out my stress levels.
Till next time dreamers! ✨
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aaayulh · 1 year ago
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Enjoy the AAA-YULH with Guava Flavour!
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timetraveltasting · 6 months ago
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TEXAS CHILI (1910)
You might call me crazy, but I decided to make a piping hot Tasting History recipe during one of the hottest weeks of the year. That recipe is for Texas Chili, published by the Gebhardt Chili Company in their 1910 cookbook, Mexican Cooking: The Flavor of the 20th Century. Early versions of chili were made up of meat that had been fried in fat and stewed with roasted, dried, ground up chili peppers, not far off from this recipe. While its origins are debated, most sources lead to chili stemming from what is now Texas, but was at the time part of Mexico. While many versions of chili today have many ingredients - beans, corn, etc. - the original was very simple: just meat fried in its own fat and ground up chili peppers. This Tasting History recipe, while using similar ingredients, specifically uses Gebhardt's Chili Powder, one of the early companies which created a pre-ground chili powder (which also contained garlic and other spices). In the late 19th and early 20th centuries, around the time this recipe was published by Gebhardt's, the Chili Queens of San Antonio would bring huge pots of chili to the plazas of San Antonio, heat them up over mesquite fires, and serve up piping hot bowls of chili while dancers and musicians entertained the patrons. Sounds delightful! I decided to make this dish for a unique reason: I developed an allergy to red tomatoes when I was a teen, and have been chasing a good non-tomato chili recipe ever since. What luck, that the original chili recipes didn't contain tomatoes! So, I am especially excited for this Texas Chili. See Max’s video on how to make the dish here or see the ingredients and process at the end of this post, sourced from his website.
My experience making it:
I did have to make a few changes to the ingredients, unfortunately. I couldn't find tallow anywhere, so I used lard in its place (I read online that they have similar smoke points and savoury flavour). Most crucially, I couldn't find anywhere to buy basic chili powder in my area of Germany, nevermind Gebhardt's Chili Powder (which is still sold in the US today, apparently). Strangely, Gebhardt was a German immigrant to the US, but in present-day Germany (at least in my area), it was impossible to find a chili powder that would taste similar to an American one. There were chili flakes, dried chilis, and sweet paprika (the favourite spice of the Germans), but no chili powder to be found. I settled on making my own version of Gebhardt's chili powder using 'Paprika rosenscharf' as my base. I mixed 2 tablespoons of this with 1/2 tablespoon garlic powder and 1/2 tablespoon cumin (the garlic is listed as an ingredient by Gebhardt, but so is 'Spices', so I used cumin for that part). I ended with a pretty good stand-in for chili powder - it smelled and tasted right. For the beef, I used pre-chopped goulash beef to make my life a little easier.
I mixed the beef and lard (tallow replacement), then seasoned with salt. I melted more lard in my pot, fried the onions until a little crisp, then added the beef. I stirred quite constantly, for fear of burning the beef. Like Max said, the amount of lard bubbling in the pot was pretty impressive, and slightly worrisome for my health, but it did eventually boil down after 45 minutes or so. When the beef started to dry up a bit and as it began sticking to the bottom of the pan a bit, I added the water and my makeshift chili powder; the dish immediately turned a brilliant red. At this point, I had forgotten to chop the garlic, so I did so as fast as I could and threw it in. Luckily, the simmer time was so long for the beef to turn tender that the garlic still got a proper chance to flavour the dish. It simmered for just over an hour, and I did stir it once in a while to make sure nothing caked onto the bottom of the pan. I still am not entirely sure how it thickened, but it did somehow! I was surprised by this, because Max's version looked thinner. I served up two hot bowls for my husband and I, accompanied by a side salad and a bit of bread for dipping.
My experience tasting it:
My first spoonful was so lovely and flavourful, and the beef was nice and tender, not chewy at all. I could taste the faint onion and garlic flavours, but the chili powder was really front and centre. There was definitely a decent amount of spice to it (at least compared to Max's), but I think this could have been due to my improvised chili powder's spice ratio. The chili was thicker than I expected, but this made for great dipping with the bread. Both my husband and I cleaned our bowls completely, so this Texas Chili was definitely a hit. I do wonder if that had to do with the amount of lard in it, but I prefer not to think about that part, if I'm honest. I had hoped there would be leftovers I could leave in the fridge overnight in order for the flavours to intensify and give us another delicious dinner the following day, but nope: we ate the entire pot! I would definitely make this recipe again despite its long cook time. However, due to the amount of lard in it, I would only make it once in a while, as a special treat. I think there are so many ways to customize this recipe, either by adding beans, corn, or other vegetables, or by adding a couple extra spices for a change. Chili is a simple and hearty dish, but part of its charm is in how many variations there are. Going forward, I might just make this my base recipe for (tomato-free!) chili that I will change up a little each time I make it. Maybe one day, someone will call me a Chili Queen, too! If you end up making this dish, if you liked it, or if you changed anything from the original recipe, do let me know!
Texas Chili original recipe (1910)
Sourced from Mexican Cooking: The Flavor of the 20th Century by Gebhardt Chili Company, 1910.
Cut two pounds of beef into one-half inch squares, add about two ounces chopped tallow, then salt it. Use a high pot (granite-ware is best), heat in this pot two tablespoonsful of lard; add to this a small-sized chopped onion; when the onion is about half done, add the meat; stir well until the meat is separated and white, then let steam or parboil (with cover off) over a rather hot fire, stirring frequently until the juice of the meat is boiled down, and when it starts to fry add about one and one-half pints of hot water, three tablespoonsful of Gebhardt’s Eagle Chili Powder and a few buttons of chopped garlic; stir well and simmer until meat is tender.
Modern Recipe
Based on Mexican Cooking: The Flavor of the 20th Century by Gebhardt Chili Company (1910) and Max Miller’s version in his Tasting History video.
Ingredients:
2 lbs (1 kg) beef
2 teaspoons (12 g) salt
1/4 cup (55 g) tallow
2 tablespoons (30 g) lard
1 cup (142 g) onion, minced
3 cups (700 ml) hot water
3 tablespoons (25 g) chili powder, Gebhardt’s Eagle Chili Powder for extra authenticity
2 tablespoons (28 g) minced garlic
Method:
Chop the meat into small cubes, about 1/2 inch.
Mix the beef and the tallow together, then add the salt and mix.
Melt the lard in a pot over medium heat and add the onions. Cook for 5 minutes, stirring so they don’t burn.
Add the meat mixture and cook, turning the meat frequently. Once all the meat has some color, continue to cook stirring every few minutes.
Once the juices have cooked off and the meat is left frying in the fat, add the hot water. Make sure the water is very hot, almost boiling. Add the chili powder and garlic and stir until everything is mixed well.
Bring the pot to a boil, then lower the heat and simmer with the lid off for 1 to 1 ½ hours. The time will depend on the heat and the cut of meat you’re using. Mine took an hour for the meat to get nice and tender. You shouldn’t have to add any more water, but keep an eye on it because if the water all boils away, the chili will burn.
After the chili has simmered and the meat is tender, serve it forth and transport yourself back to the plazas of San Antonio when the Chili Queens reigned.
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bunniis-w0rld · 8 months ago
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moringa powder is amazing for weight loss
okay normally i dont buy into natural remedies and stuff because most of them feel like scams but my local health foods store had moringa powder on offer a while ago and i decided to give it a little shot cuz it was £1.50
it is incredible. im not gonna sit here and tell you its magic and you will lose 20kg instantly while still pigging out on mcdonalds. but i take 1tsp morning and night, i mix it in with my green tea and a little honey cuz it tastes quite funky (a little like matcha but more bitter and vegetably) and it completely gets rid of any hunger pains or cravings i have
like do your own research on it if you're interested, it has tons of health benefits outside of wl, aids collagen production, good for hair and skin, can boost energy, joint health etc. some studies say it can also reduce fat formation and enhance fat breakdown but take that with a pinch of salt. if you are at all considering it though i would 100% recommend it
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upthewitchypunx · 2 years ago
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Do you have any tips/suggestions for helping someone transition to vegetarianism? books/zines you like or cooking tools/spices/etc that made it easier to practice? or a cooking technique you think is essential to master? I didn't eat very much meat to begin with, so removing meat hasn't been difficult, but I am trying to reduce my egg/dairy consumption which has been a bit harder.
thank you!
Sorry it has taken me so long to get to this!
My first bit of advice is to not beat yourself up over missteps in your goal. Being absolutist about veganism is boring and annoying.
The first vegan cookbook that was given to me was Vegan Vittles. My cooking has moved way beyond that, but it was simple and pretty good with basic techniques. There might be a better books now, there probably is.
The most important things about vegan cooking is having a well stocked kitchen, which is expensive upfront, but a great value over time if you stop eating out.
Staple tools for me include: tofu press, cast iron skillet, dutch oven, sheet pan, a good knife, parchment paper, and a my 20 year old Food processor.
The trick to making good tasting vegan food is to build flavors, and that takes time. Here's are some useful things that help: miso, soy sauce/tamari/liquid aminos, nutritional yeast, garlic powder, onion powder, paprika, tomato paste, and a variety of veg broths. Some combination of these end up in most things I cook. Oh, and also Vegenaise and regular non sweetened non-dairy yogurt. We use the yogurt like sour cream because vegan sour cream is mostly trash.
Grains, legumes, and nuts are fun and all cultures have unique ways to make then from quinoa, spelt, rice, barley, lentils, chickpeas, beans of all types, lentils. People think beans give you gas, but that's because they don't eat them enough to acclimate the body's microbiom and gut health. The reason a product like Beano works is because it breaks the complex carbohydrates down for you.
Seeds and nuts are great, but kind of expensive. Only buy ones you know you like or will use.
Frozen veggies! We have so many and they are so useful, less waste, and cheaper. We keep frozen broccoli, corn, spinach, peas, and a veggie mix on hand. Toss them in an instant soup on a lazy day, add as a side, there's lots of way to use them.
Techniques: sauteing vegetables, roasting vegetables, pressing tofu (this is why a tofu press is soooo much easier!), a few different tofu marinades, tossing tofu in corn starch and frying to make them crispy,getting to know what vegetable cook faster than others, being able to make a soup with whatever you have in the kitchen, get a couple of sauces or dressing down like a lemon tahini dressing that can go on salads or veggies. Learn what's in seasonal regionally and learn to cook it.
I hope that helps!
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coffee-kitchen · 6 months ago
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What are the main reasons people choose instant coffee?
People choose instant coffee for a variety of reasons, and these factors contribute to its widespread popularity across the globe. Here’s a detailed look at the main reasons why instant coffee is a go-to choice for many:
Convenience Ease of Preparation: Instant coffee is incredibly easy to make. All you need is hot water, and within seconds, your coffee is ready to drink. There's no need for brewing equipment, filters, or even a coffee maker. This simplicity is especially appealing for busy individuals who don’t have time to prepare coffee from scratch. Portability: Instant coffee is available in small, lightweight packets or jars, making it easy to carry around. Whether you're at work, traveling, or camping, you can always have your favorite coffee with you without needing to pack any equipment.
Speed Quick Brewing: Unlike traditional coffee, which requires several minutes to brew, instant coffee dissolves in hot water almost instantly. This speed is perfect for those who are always on the go or for anyone who needs a quick caffeine fix during a busy day.
Affordability Cost-Effective: Instant coffee is generally more affordable than ground coffee or coffee beans. Since it requires less processing and packaging, it’s often available at a lower price point, making it an economical choice for many households. Longer Shelf Life: Instant coffee has a longer shelf life compared to ground coffee, which means you can buy it in bulk and store it for a longer period without worrying about it going stale. This adds to the overall cost-effectiveness.
Variety of Flavors Diverse Options: Instant coffee comes in a wide range of flavors, strengths, and blends. From classic black coffee to flavored varieties like vanilla, hazelnut, and mocha, there’s something to suit every taste preference. This variety allows coffee lovers to experiment and find their perfect cup. Customization: Instant coffee is easy to customize. You can adjust the strength by simply adding more or less coffee powder, and you can easily mix in milk, creamers, sugar, or flavored syrups to create your own unique blend.
Consistency Reliable Taste: Instant coffee offers consistent taste and strength in every cup. Unlike brewed coffee, where variations in brewing time, temperature, and coffee-to-water ratio can affect the flavor, instant coffee provides a uniform taste experience. This reliability is especially important for those who prefer a consistent coffee experience every day.
Less Waste Minimal Cleanup: With instant coffee, there’s no need to deal with coffee grounds, filters, or the mess that comes with brewing traditional coffee. This reduces waste and makes cleanup a breeze, appealing to those who value simplicity and sustainability in their daily routine.
Availability Global Reach: Instant coffee is widely available in supermarkets, convenience stores, and online, making it accessible to people in almost every part of the world. This global availability ensures that no matter where you are, you can find instant coffee to suit your needs. Adaptability to Local Markets: Many instant coffee brands tailor their products to suit the tastes and preferences of different regions. Whether you prefer a stronger brew, a sweeter taste, or a specific flavor, chances are you can find an instant coffee that matches your preferences.
Health Benefits Antioxidant Content: Instant coffee contains antioxidants that can help protect your body from free radicals, which are harmful molecules that can lead to chronic diseases. While it might not have as many antioxidants as freshly brewed coffee, it still offers a decent amount, making it a healthier choice than other caffeinated beverages. Lower Caffeine Content: For those who are sensitive to caffeine, instant coffee often has a slightly lower caffeine content than brewed coffee. This makes it a suitable option for people who want to enjoy coffee without experiencing the jittery effects of too much caffeine.
Environmental Impact Reduced Resource Usage: Instant coffee typically requires fewer resources to produce, store, and transport compared to whole bean or ground coffee. It also uses less packaging, especially when bought in bulk. This can result in a lower overall environmental footprint, making it a more sustainable choice for environmentally conscious consumers.
Cultural Influence Cultural Norms: In some cultures, instant coffee is a deeply ingrained part of daily life. It might be the first type of coffee people are introduced to, and it remains a staple in households and workplaces. This cultural familiarity can make instant coffee a preferred choice for many. Marketing and Branding: Many instant coffee brands have strong, recognizable identities and marketing campaigns that resonate with consumers. These brands often create a sense of nostalgia or connection, further encouraging people to choose instant coffee over other types. Conclusion In summary, people choose instant coffee primarily for its convenience, speed, and affordability. It offers a consistent and customizable coffee experience with minimal waste and environmental impact. The wide variety of flavors, global availability, and cultural significance further add to its appeal. Whether you're a busy professional, a traveler, or simply someone who enjoys a quick and reliable cup of coffee, instant coffee provides a practical and satisfying solution.
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Cure (recipe at bottom)
100g of cure #1: 6.25g (6 250mg) sodium nitrite; 93.75g salt (sodium chloride).
10g cure 1: 0.625g (625mg) NaNO2; 9.375g salt.
1g: 0.0625g (62.5mg); 0.9375g.
Alright. If my recipe calls for 3g cure for every 1kg of meat, I am getting (62.5x3=)187.5mg nitrite/kg. If I am curing 4kg then it is (187.5x4=)750mg. If I am curing 500g then it is (187.5x0.5=)93.75mg nitrite.
100g of cure #2: 5.67g (5 670mg) sodium nitrite; 3.63g (3 630mg) sodium nitrate; 9.3 (9 300mg) both; 90.07g salt.
10g cure 2: 0.567g (567mg) nitrite; 0.363g (363mg) NaNO3; 0.93g (930mg) both; 9.07g salt.
1g: 0.0567 (56.7mg) ite; 0.0363g (36.3mg) ate; 0.093g (93mg) both
If my recipe calls for 3g of cure for every 1kg of meat, I am getting 170.1mg nitrite/kg & 0.1089g nitrate/kg, or 279mg both/kg.
EU regulation says 150mg. Good thing I'm in Canada.
Alright so, celery leaf.
"Cold-smoked sausages containing 2.58% of freeze-dried celery (corresponding to 150 mg/kg of nitrate) or 150 mg/kg nitrite or 150 mg/kg nitrate were manufactured with S. xylosus or with S. xylosus and P. pentosaceus mixture."
This seems to imply that they cured meat with normal 150mg nitrate, then they cured meat with 150mg nitrate in the form of celery, & they cured meat with 150m nitrite. To get 150mg nitrate in the form of celery, they needed 25.8g of freeze dried celery powder.
According to my assumptions, there are 150mg of nitrate in 25.8g celery powder.
Celery Total Nitrate Content (mg kg−1[which means ppm or mg/kg]): 1103, 1544, 1495, according to different sources
That is for fresh celery & not dried celery leaves. How much weight does celery lose when dried? If I wanted to do the math, I would find a conversion for something like parsley leaves weight fresh vs dry & celery fresh vs freeze dried. Either that or multiply away the water weight from celery.
"The five different sausage formulations were: Control negative (CN) no nitrate added; Control positive (CP) 150 mg/kg potassium nitrate; Group with celery powder (GSe) 3 g/kg celery powder. Based on Sindelar et al. (2006), a mild effect on the colour of the meat was expected from celery and spinach, and beet powder was added in two lots."
So here it seems like they are treating 3g of celery as equivalent to 150mg nitrate.
This is a far cry from 26g of celery equivalent to 150mg.
Celery is 95% water. According to my brother, dry celery has 14 000mg (14g) of nitrate in one kilo.
If I need 279mg of nitrates/ites for one kilogram of meat, how many grams of dried celery powder do I need?
279 is basically 280mg. I need 20grams of dried celery.
So without further ado, here is my recipe:
For every kilogram of meat you want to cure, you need the following:
Salt: 25g (& an extra 3g from cure 2)
Cure 2: 3g (280mg nitrate/ite, 2.7g salt); ALTERNATIVELY - Dried celery leaf powder: 20g
Dry sage: 0.9g
Rosemary: 0.6g
Fennel seed: 1g
Ground fennel: 1g
White pepper: 0.3g
Garlic powder: 0.5g
Chianti (italian/tuscan red wine from sangiovese grape)
Mixing vessel, something with which to open the chianti, gram scale, fridge/cooler, plastic bag/vacuum seal bag, probably a tray or smth to do this on.
Keep all the parts apart until you are ready to mix. You'd be surprised how often you forget that you already did a part of it. Phone rings? Oh now where was I. Did I already get the salt? Hmm...
Weigh the meat you want to cure. Multiply each number by how many kilos of meat you have. Measure the ingredients all apart.
Wet with wine until it is like sand at the beach. Pack on all the salt mix. Do not waste any because this is already measured for this amount of meat. Put it into the bag & seal.
Store in the fridge for a few weeks up to a few months.
When ready, I would suggest using a thermocirculator to low-temperature pasteurize it, & then it is safe to store for another few months.
(Here is what my teacher said: Yes, once we cured the whole muscle, we store it under refrigeration to cure through. Depending on the cut and temp, that's usually about 3-4 weeks for the Coppa and 2-3 for the lomo, as reference. You can keep it vac sealed with the curing ingredients for months. Max I've done personally is 5 months. After the curing phase, I cooked them sous vide. And it's neat because once it's been cooked sous vide, the shelf life in the fridge is then also months.)
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