#kefir is basically sour milk

[i-have-41-protons]

Ah yes, me and my friends: discussing whether or not Ezra Squall would mew, in the group chat. Perfectly reasonable, mhm

[seth-burroughs]

What drinks do you think the Amaterasu peeps would have

While the game only mentions coffee I cannot accept them all drinking coffee that's boring

I hardly know what even constitutes as a drink in the common understanding of the term as I'm a polish man living under a rock, and thus I have done extensive research on the classification of liquids and it basically turns out anything that's liquid is a drink unless it isn't -- which, okay, fuck you. I have forgotten what the original ask might've entailed and thus the answer evolved into "assigning every character affiliated with amaterasu corp what drinks they'll like" which *scrolls up* close enough whatever, forcing you to listen anyway. List of characters I count for the amaterasu folks: makoto, huesca, akira, swank, seth, martina, yomi, dominic, guillaume, fake zilch (amaterasu's officially licensed hitman & one of """yomi's closest advisors""" whatever the fuck that means because you and I both know that yomi wouldn't accept advice from anybody unless that's just a fancy word for a very platonic companion whom he has a very strong, passionate, very platonic mind you brotherly bond a bromance a comradeship if you will,)

Swank is goldwasser personified. He loves that shit. Also always has a bimber (or vodka/starka. but preferably bimber) bottle on hand too, no one knows where he stores it he just kinda reaches into his coat and gets it

Me 🤝 Seth (tea drinkers). Has to have tea at least two times a day, doesn't matter what kind they'll drink anything as long as it has leaves in it. Favourites include black tea (optional honey and lemon), mint, chamimole, melissa and sage. He's also partial to pickle juice (makes his own pickles in the basement, they're not wasting any of that pickle water he's chugging that shit just to feel something) and pouring cucumber soup (filtered) to a cup and just drinking it. I don't know what's with Seth and cucumbers. Also would like kefir, probably.

Guillaume likes anything that's sweet or fizzy or whatever, has to have a stash of oranżada and coca-cola somewhere in his house at all times. Sometimes she just opens the cola and lets it degas in the fridge call that a. I don't know. Often makes hot chocolate. Once it offered to give Seth some but was extremely disturbed when he ate the milk skins too and that was the last time she did it for him. Not a drink, but she also eats tangerines and grapefruit via biting it with her shark teeth and sucking out the juices then tossing up the dried fruit remains into the trash can

Dominic makes kompot, you know, the polish juice that's warm and significantly worse and watery as fuck and all your older family members love it for some reason even though. But we all got our preferences whatever. Get this man some wine too.

Speaking of wine, Yomi is Kanai Ward's resident wine man if it has wine in it's name he's gonna drink it, especially mulled wine. Also likes champagne and nalewka. Plus has a fondness for fanta (or any carbonated drink with fruit flavors) but he took it into his head that it's cringe now or not respectable anymore or for 12 year olds only. No one cares except for him, it's a fucking drink. But he also thinks soy feminizes men and Makoto is putting chemicals in the rain so that's not the worst one of his beliefs by a long shot

Martina nominated for #1 coffee drinker, also really likes inka which is just polish coffee but without caffeine. probably a cappuchino enjoyer i don't know never had coffee it smells like shit

Dr. Huesca has sworn off alcohol, to be honest he has sworn off everything that isn't essential to survival because he's always on that fucking grind (unethical research), and probably hates himself or something. He likes water that's preferably fresh. Doesn't have to be though it's not like it can expire right.

Akira... probably likes soured milk. also, he eat kogel mogel like it's a drink you're supposed to eat it with a spoon not sip it like like a fine cup of cocoa

Fake Zilch survives off of 7 cans of monster a day. As a rule of thumb, the more genuinely terrible a drink is, the more he likes it

Makoto probably also has an egregious taste (his profile says he likes raw ham and dislikes olives, which in my eyes makes every opinion that man has automatically invalid) but I don't think humanity has yet discovered the kinda drinks he'd like yet so- oh wait, theres the leftover salad sauce/juice. and kefir. and mountain dew.

[special-food]

Carrot cake loafs with lime zest frosting

A carrot cake is basically a pumpkin spiced sponge cake. Americans love carrot cakes, Swedes love carrot cakes, I mean… A succulent carrot cake, what isn’t there to like? This is my take on it. It’s not very advanced when it comes to ingredients, it’s the method you should keep close attention to. You want a moist, soft, wonderful carrot cake with a perfectly zesty frosting. Some add lime/lemon juice to the frosting to make it really sour, but I’m not doing that here.

Also, instead of one big cake, I’m making smaller portion sized loafs. The upsides are that they’re cute and keep fresh for longer. The downside is that they’re dry to begin with if you don’t pay close attention to the baking. Use a thermometer, don’t rely on cooking time. A big carrot cake might get dry in the edges but will keep moist in the middle. Portion sized cakes will be dry all way through in minutes!

For the cake, you need:

3 eggs

2 dl of sugar

1,5 dl of melted butter

3 dl of wheat flour

2 teaspoons baking soda

1/2 teaspoon vanilla powder (or 1 teaspoon of powdered vanilla sugar)

1 tablespoon cinnamon

1/2 teaspoon ginger template

1/2 teaspoon cloves

Two large pinches of salt

1 dl cultivated buttermilk (fermented milk) that Americans call buttermilk in general. Or use kefir, filmjölk or even yoghurt.

2 medium-sized carrots (peeled & grated)

Now…

Whisk eggs and sugar until it’s all fluffy.

Now carefully pour in the melted butter and keep whisking. Careful now, you don’t want the oil to separate.

Mix all the dry ingredients and pour in half of it into the egg mixture, fold gently.

Add the buttermilk/yoghurt and gently whisk it down.

Peel and grate the carrots. Fold the peeled carrots into the mixture.

Grease moulds using cooking spray or simply butter.

Pour in the batter. About 1/3 up, it will rise.

Heat the oven to C 175 degrees.

Place a cooking thermometer into one of the cakes. When the internal temperature of the cake reaches 97 degrees, it’s done. Nobody likes dry sponge cake.

Let cool.

For the glazing, you need:

100 grams of room temperatured butter

150 grams of  cream cheese or mascarpone (it’s basically Italian cream cheese)

2 dl of powdered sugar

Zest from 1 lime

1/2 teaspoon of pure vanilla powder or 1 teaspoon of vanilla sugar (with real vanilla in it, not the artificial vanillin one)

Mix all ingredients. Smear on the little loafs.

Want to make it look a little fancy? Add a little piece of lime. Maybe sprinkle some cinnamon on top. Oh, have you ever wondered why these little meaningless things are done? Apart from (sometimes) looking good, they are meant to show what’s inside. Say we’d flavour the cake with raspberries. Placing a raspberry on top would give the eater a heads up of what to expect.

That’s it. You’re good to go. This cake gives you a big pp.

[dato-georgia-caucasus]

 Lángos (Hungarian pronunciation: [ˈlaːŋɡoʃ] is a typical Hungarian food. Today it is a deep fried flatbread, but in the past it was made of the last bits of the bread-dough and baked at the front of the brick or clay oven, to be served hot as the breakfast of the bread-baking day.

 The name comes from láng, the Hungarian word for flame.

 Up to the mid 20th century, bread was baked once a week due to the cost of heating up the large oven and the lengthy process kneading up to 80 pounds of dough. Because the bread loaf, typical to Hungary, was 6 to 10 pounds each, traditionally they used to bake smaller (1-2 pounds) "cipó" rolls for the evening and the next day. The name lángos (literally meaning "flamed") comes from baking these flat breads in the morning while the oven was still heating up. "Lángos" were also used as a side to lunch.

 After the communist takeover, with no large scale flour stocks in private households, and as nearly everybody became an employee working in shifts, traditional bread-baking procedure diminished. People started to buy their bread in foodstores in smaller quantities. With no leftover dough and no oven heated up, no lángos was baked. After the revolution in 1956, very small scale businesses were allowed again and some people started to open small buds in the larger markets to sell a new kind of lángos, fried in lard or sunflower oil. It became very popular and it was the ultimate streetfood along with the sausages "hurka & kolbász" in the 1960s and '70s. Up to the early '80s, there were only 3 varieties: plain (w/ or w/o garlic and salt) and with cabbage or potato in the dough. The first new varieties introduced in the '80s were with sour cream and grated cheese. In the mid 1980s hotdogs and hamburgers became the new favorite streetfoods of the Hungarians, but in the mid '90s lángos came back with many new varieties and has since spread across the globe.

 The dough for lángos is made of water or milk, flour, yeast, and salt. The ingredients are worked together either by hand or a kneading machine. As the yeast starts to metabolize the carbohydrates in the flour, carbon dioxide is released which causes the dough to rise, creating the air bubbles in the lángos. The dough is basically the same as pizza dough, but it is not baked but fried in oil. Adding sour cream, yoghurt or mashed potatoes to the dough is optional but highly encouraged, in the latter case it is called potato lángos (in Hungarian krumplis lángos). It is eaten fresh and warm, topped with sour cream and grated cheese, or Liptauer, ham, or sausages, or most frequently, without toppings, just rubbed with garlic or garlic butter, or doused with garlic water. Other ingredients and accompaniments can be mushroom, quark cheese, eggplant, cabbage, kefir, omelet, and confectioner's sugar or jam.

[clatterbane]

Things I maybe should have left for tomorrow, since I did put it off so late: trying to culture more kefir-ish from the little bit left in that carton.

I would really prefer using proper grains again, but haven't gotten hold of any here yet. Besides the more complex (and carbonated!) taste, it's also handier being able to just keep using the same culture indefinitely unless you somehow manage to kill it off or get rid of the grains. And those colonies are pretty tough. Major reason I got going with the kefir in the first place, tbh.

But, the way more limited uniform powder culture commercial stuff I finally bought does taste pretty good. And they substituted a bigger carton of fresh milk than what I ordered earlier. So why not give it a shot? ¯\_(ツ)_/¯

I've gotten long lasting--and improving over time!--cultures going with commercial buttermilk/crème fraîche, and also filmjölk from what was left in a carton of the sour cream version of that back on Plague Island. (Basically Scandinavian buttermilk, with a little different strains. Also unsurprisingly less easily and cheaply available there.) Don't see why this would be much different.

Normally, you don't need to scald the milk for established room temperature cultures like this, unlike yogurt. Also a big plus, tbh. But, trying to get a new one going with the dregs of a half-dead commercial carton is a little different matter. Better limit the competition as much as possible, right off the bat!

(Just planning to funnel the milk into the mostly empty carton, shake it around well to rinse as much goodness out as possible, and then pour it all into a ready scalded pickle jar.)

So yeah, I got the genius idea of doing this in the wee hours since I didn't remember earlier, so those friendly little critters could get a head start on working their magic while I'm asleep. And now it's time to wait until that comes down closer to lukewarm, before I can hit the sack. 🙄

Ah well, not that much longer to go! It also still feels much later than it is, with as early as it's been getting light here. Even compared to London where I never really got used to it. Just as well we didn't end up in far northern Sweden! So far, at any rate.

[juregim]

Food anon: yes I would like to read some recipes if it doesn’t take too much of your time, otherwise don’t feel obliged to do it. And yes the mangaka is the artist of A Bride’s story though I was talked about a few comics she was commissioned to publish named “Central Asian cooking” so it was kinda my introduction into the subject.

i looked it up and it’s honestly so cute!! <333 im surprised i’ve never heard about it !!

ah so the simplest recipe is Shelpek, which is fried bread. and bread is the heart of any traditional cuisine i think.

btw this made me realise i rarely take pictures of food so i had to pull up some images online lol

like i said, recipes will differ regionally, and with something as fundamental as shelpek, those will differ family to family. it’s traditional to make 7, for the 7 skies, so if you have extra just cut the dough up small and make baursak. shape doesn’t matter there.

the ingredients are very basic, like with many kazakh dishes (nomadic lifestyle didn’t really support constantly having a huge array of ingredients). one thing that differs is the wet ingredient. some use water (results in more flaky, crispy and generally thin), some use water (even crispier, but also more aerated), some use kefir (much softer, flaky), my family uses sour cream (сметана) for richer taste, softer and fluffier shelpek.

my ingredients measures aren’t gonna be exact because i do it mostly by eye but shelpek is forgiving in this aspect, so don’t worry too much.

ok so recipe itself:

flour - 500 g (better to sift)

sugar (optional) 1-2 teaspoons

baking soda - 0,5 teaspoon (my mom always activates it with a tiniest bit of vinegar)

salt - 0,5 teaspoon

sour cream - 300 g (id recommend full fat)

butter - 50 g (melted, room temperature)

1 large egg

then it’s a matter of combining dry ingredients, wet ingredients and then kneading it a little. we want some gluten development. the dough should be slightly sticky. if it’s dry, add a little milk. cover and leave in a warm place for 1-2 hours. (my mom always excessively swaddles the bowl, like it’s a baby)

just before the time is up, start heating up oil. there should be like a centimetre or two of it, basically enough to cover the shelpek when it’s frying. we use vegetable oil and a deep pan to medium high heat.

the dough should rise quite a lot. to make it easier to work with, i put a little oil on my hands. divide it into 7 roughly same size balls. cover the ones you’re not working with. and on a lightly floured surface, using a floured rolling pin, roll the ball out until it’s roughly the same size as the pan/your hand. you could drop the shelpek to fry (2-3 minutes each side, until golden) just like that but to make it easier to flip, i make a couple short ish slits in the middle, so i can pick it up through the centre. also its easier to flip using two forks, because you can kinda pick it up and stabilise it.

we eat them with everything to be honest. the mains, sides, as a wrap for the salads, sour cream, butter, cheese, even sweet things like jams.

[ironharvests]

ryōgi through the years.

runs a thieves guild of actual noble thieves who steal from the rich and give to the poor.

will stab his “cousin” shizuma on sight, no questions asked.

trans! trans! trans!

anti-shinobi system, pro-civilian rights. foments rebellion and grassroots change wherever he can.

his mother had uzumaki blood; his father had yuki blood.

loves snow country’s various cuisines more than anything. his favorites include yup’ik cuisine staples like smoked salmon, inuit suaasat, and mongolian kefir, boortsog, airag, and sour milk treats. oh, and arkhi (milk vodka). basically if it’s fermented, it’s for him. ryōgi misses the food dearly, but his heart is too heavy to return (yet). he stops anywhere that serves it because it reminds him of home.

never becomes a registered shinobi. his skills are a mixture of a dnd bard/rogue plus a range of shinobi skills learned from gekkō.

long to mid range fighter. bad at taijutsu.

anemic as hell. get this boy some leafy greens asap.

mid to large chakra reserves.

[boundlesshart]

While we're kind of on the subject in our thread, what's Almyran food like? peri wants to devour

I went down the rabbit hole of a goddamn lifetime. But also this was sustaining me during the last half of an exhausting week, so thank you for sending in your question.

Almyra references MENA culture (there’s a really good write up here that breaks down each and every reference, please give it a read bc it’s fuckin 👌🏽some good fuckin food), so I focused mainly on things that grow in that region and the food that came out of it. 

SO Almyra has a lot of variety in the way of geography–the ingame Traveler’s Journal mentions specifically that it is made up of fertile plains, deserts, and mountain ranges. Eastern Almyra has pine forests that are used to make the Almyran Pine Needle tea, and Almyra itself has two long coasts to the north and south. I’ll try to break Almyra down by region, but I don’t think I’m gonna talk about regional cuisine all that much.

Fertile prairies

Obviously fertile prairies would be very good at supporting a variety of crops, most importantly wheat and barley for breads (leavened and nonleavened) and couscous. Along with rice and olives, they’re all important staples in Almyran cuisine. Of course there’s also chickpeas, lentils, sesame, onions, eggplants, and even beets from Fódlan (sugarbeets and beetroot). Vast swaths of grassland support your basic farm animals–cows, goats, sheep, pigs, and chickens. Their cows don’t produce a lot of milk, but Almyrans already prefer the tang of goat’s milk and the richness of sheep’s milk to cow’s milk, so cows are generally used as draught animals until it’s time to put them on the dinner table.

Deserts/Arid places

With the help of irrigation and oases, Almyrans cultivate the desert to grow foods like dates, figs, and pistachios. Peach and pomegranate trees grow in the shade of date palms, and grains, green melons, and watermelons grow in the shade of those trees. Goats continue to provide milk and meat alongside camels (though when it comes down to which one an Almyran would rather eat, the goat is the first to go).

Mountain ranges

Almyrans grow a fair bit of food on terraced farms, some close to Fódlan’s Throat but most safely within their country’s borders. We’re still growing wheat, barley, and olives. Fruits like pears, figs, quince, and grapes grow well here, as wells as nuts such as almonds and pistachios. What’s grown at Fódlan’s Throat will likely be very close to what the farms in the Alliance grow on the other side, Mediterranean food in all but name.

On preparation

Almyra has a solid foundation for a variety of different foods. Olive oil can truss up a plate of greens or fry up meats and vegetables. Lentil stews, hummus and bread to spread it on, grilled meat, tahini and halva, yogurts and cheese especially. Yogurt drinks range from chilled ayran with sprigs of mint to sour kefir, salty and soft white cheeses with herbs or get smoked or are simply left alone for the diner to enjoy its natural taste.

Flavors are also varied. Almyra can support sugarcane, but they generally enjoy incorporating sweets flavors into their desserts through honey and syrups and molasses from fruits. They also incorporate spices into their food, but it’s rarely truly spicy.  For the most part, tastes in Almyra skew towards sour and bitter, so they’re fond of pickling and fermenting certain foods to give them that sour tang. Mastic, which comes from resin from the mastic tree, can be used as a spice and, when hardened, as a chewing gum that tastes similar to pine once you get past the bitterness. Pine needle tea, known for its earthy, citrusy flavor, is a very popular tea, one that’s gaining a following in Fódlan. Almyra also has its own coffee culture, and at this point I think it might be better to just point you in the direction of Google search results for “Turkish coffee”. They also have a kind of “coffee” called menengic coffee that comes from the fruit of the terebinth tree. This kind of coffee is very much an acquired taste–nutty, smoky, resinous, and very intense in flavor like other Almyran coffees and teas. Pairs very well with something sweet, and there’s no shame in adding sugar and honey to your coffee.

Extra things that I don’t know where to put so it gets to go here:

I looked at the food that Cyril and Claude like from the dining hall to try to get a picture of what Almyrans might have eaten, and what I found is that they actually share a lot of the same favorite foods (Sautéed Jerky, Pickled Rabbit Skewers, Sautéed Pheasant and Eggs, a bunch of meat basically), and where they split off is that Cyril’s favorite foods have more fish and vegetables (Vegetable Pasta Salad, Fish and Bean Soup, etc.). In the past, generally commoners didn’t eat as much meat as the nobility and used their animals for milk, so it tracks that Cyril would have a taste for veggies and river fish.

Claude’s favorite foods are all meat (he likes only two fish dishes iirc), but funnily enough he also loves everything with cheese (except for blue cheese, which is a disliked gift. Probably the smell).

Claude was in fact taught how to make coffee and tea the Turkish/Almyran way, but he’s woefully out of practice.

Fódlan-Almyran relations have thawed to the point that there are now legal avenues for Almyran goods to be brought to Fódlan. The Throat is still locked tight, but the king of Almyra is incentivizing merchants to take to the seas and sell their goods in the coastal ports in Derdriu, Edmund territory, Fraldarius territory, even as far down as Aegir territory. 

There was a demand for Almyran/eastern goods before trade between the two countries opened, leading to a black market for silks and spices. I’d like to bring up Seiros Tea, described as “A black tea common to the south of Almyra, it is fairly basic in its flavors. This is its common name in Fódlan.” Which led to a headcanon that Seiros tea and a certain kind of black tea in Almyra are the same exact kind of tea, just under a different name to avoid suspicion.

[naturalheartburn27-blog]

Residence Remedies For Heartburn

Several heartburn drugs, including these generally recognized through the manufacturer Zantac, might have a many forms of cancer-triggering substance called N-nitrosodimethylamine (NDMA).one.. Linked to one-50 Percent of all females that happen to be expecting a baby produce heartburn, specially during their second and also third trimester Expectant women should avoid the foods in the list above and make use from your home remedies described over apart from for the OTC medicines. They should talk to their physician precisely what OTC's, if just about any, they should take. Despite the fact that OTC's are often safe for the unborn infant and new mother, their use has to be dependant after the person's OB/GYN.

 Pulsatilla is really a natural Natural treatment that's the very very best treatment when greasy or fried foods has fired up Heartburn. In addition to Heartburn,the individual also encounters nausea or vomiting furthermore to throwing up for your higher level. Throwing up consists of acidic, sour make any big difference, typically greenish in color. Belching acid or nasty style may possibly even be noticed for utilizing Pulsatilla Along with these signs and symptoms, pain furthermore to tightness in abdomen may also seem. A single quality feature that calls for making use of this solution is a complete deficiency of desire combined using the some other symptoms.

 New information and facts reveals that medicines traditionally used for heartburn, acid reflux, as well as ulcers may possibly raise prospective probability of many fatal situations, such as coronary heart illness along with tummy many forms of cancer. The hassle with fermented milk products merchandise in the treatments for heartburn as well as GERD, even so, may be the real truth dairy is pretty extremely high in sugars. This can current a problems for people with serious microbial overgrowth. Nonetheless, fairly small quantities of kefir and also low fat yogurt are healing and can be nicely tolerated. It's best to create kefir in addition to fat free yogurt at home, because the microorganism matter will be higher. Lucy's Kitchen area Shop provides an excellent home low fat yogurt creator, and Dom's Kefir site has exhaustive information and facts on everything kefir. If you sincerely do get the home natural yogurt creator, I suggest you actually also purchase the glass jar that Lucy's sells to make it in (instead of utilizing the plastic material jar it comes with).

 Basically the most successful tactic to get rid of your acid reflux is normally to use Natural Remedies For Heartburn. Meats is very a substantial outline for heartburn. This is obviously contradictory for that purpose that lean meat look to get actually alkaline the moment evaluated just before ingestion. Following meats is consumed, it might gradually leave a very acidic remains to be in the overall system, That's the hassle.

 It really is estimated that nearly 15,000 Americans will die from esophageal cancer this yr .. 50 a variety of yrs ago, earlier mentioned 95Percent of esophageal cancers were actually "squamous cell" - the organize caused by cigarette smoking and also extra alcoholic drinks take care of. As cigarette smoking has dropped, the likelihood of squamous cell carcinoma has dropped. Having said that for variables that are not crystal clear, esophageal adenocarcinoma - the type related to acid reflux (furthermore to cigarette smoking) - has considerably improved over the earlier forty many several years and also now credit accounts for related to 50 % the situations of esophageal many forms of cancer From 1975 to 2001 there seemed to become a 600 pct boost in esophageal adenocarcinoma The excessive weight increasing incidence could well be playing a part by increasing the quantity of adults with acid reflux.

 So, precisely what is acid reflux ? These foods mixed with acids in the stomach shouldn't be returned inside of the way by means of that they've can come. The sphincters, that happen to be within a variety of aspects of the foodstuff pipe make sure the food is passaged only unidirectional only and also it does not get give back the specific method by which it provides be a consequence of. However in the event the sphincter or even the valve breaks down to work correctly, then these food mixtures mixed using the acid will likely be reverted back by completing these sphincters which regularly will subsequently raise the threat for heartburn. This entire procedure of acid emerging upwards (a lot more specifically for that complete opposite path which it must shift) is discovered as acid reflux. It performs an essential part in heartburn given that they acids is the main cause given that of that heartburn truly does arise.

 In case the irritation is utterly new to you without doubt, keep in mind that standard heartburn signs (like irritation within the tonsils/chest, regurgitation of food or liquefied, a sore tonsils, and a sour flavor inside the mouth area) might truly be the consequence of a serious fundamental problem say for instance a coronary cardiovascular system strike If you basically are receiving ache with the chest area for the original time, it is really vital to look for suggestions from a health care specialist immediately within an function to be successfully clinically diagnosed.

[homemadefooddelivery]

What are Some of the Best Detox Drinks for Fat Loss?

Weight loss is actually cutting down on fat and shifting to clean eating. A person that once loses weight has to adapt to the clean eating lifestyle. A lot of nutritionists ask their clients to have certain drinks that help them to lose weight and cut down on the unwanted fats and carbs.

 Here are some drinks:

 1) Green Tea: One of the most common drinks for people considering weight loss of lifestyle change in the form of cutting down on sugar and milk is green tea. Available in different variants and flavours this unique drink is full of anti-oxidation plus provides the much needed energy and helps reduce weight. Also experts believe it helps in easy digestion of food and hence it doesn’t let fat build up in your body.

 2) Coconut Water: Another weight loss drink that is common for most people is coconut water. Some people also face issues like acidity due to coconut and hence it can be avoided for them but for most people it is God’s fruit. Fresh taste and sweet water is great for your gut health and hence helps to keep your skin glowing and also keeps you filled for a good amount of time. Some people even mix coconut water with fruits and have it as a juice thus making it more nutritious.

 3) Lemon Water and Honey: A drink known to clear your stomach quickly and help it relax honey and lemon water is a good starter drink for those that can take hot water first thing in the morning. Honey balances the sour taste of lemon and lemon like a magnet starts attracting all impurities and takes it away via urine. It also helps the stomach to open up and thus promoting digestion.

 4) Kefir or Probiotic drinks: Probiotic drinks basically are a mix of milk remains mixed with a starter and come in different flavours. Known for many years as a gut promoter this drink sure maintains your gut health and eliminates any gut issues you have thus healing the entire body and also helps to maintain weight if consumed in the right way.

[itsbeenclaireified]

Adulthood in a Nutshell

When you're expecting a delicious glass of milk but what you poured for yourself is a glass of Kefir. Because you're trying something different and healthy because you, an adult, want to try new ways to be healthy and what the hell kefir smooties are good you've had them at events! So you buy yourself some plain Kefir because you think you can make those trendy overnight oats you like so much with it, and it keeps for 2 months! Instead of whatever the going rate of milk is. So yeah it's double the price of milk, but fuck it you barely drink milk anymore. So you buy it and figure you should try it before making a surprise breakfast with it. So you pour some with your dinner expecting a different consistency but because it's been a long day and you've already forgotten it's not milk. Carry on to sitting down with your dinner and taking an big swig only to nearly spit it all over yourself because it is SOUR and THICK, and this is not what milk tastes like. When you finally are able to connect that, oh yeah this wasn't supposed to be milk. And oh yeah, Kefir is basically yogurt. That's why the smoothies are delicious, and you return to happily drinking it. When a second ago you were sure it was going to kill you from food poisoning.

Adulthood is a trip guys. It's one big "think it's sour milk but really it's a yogurt drink you electively signed up for, so then you're content once you've gotten over the shock of it"

[captainlenfan]

New Post has been published on http://websiteshop.network/episode-435-qa-with-robb-and-nicki-28-2/

Episode 435 – Q&A with Robb and Nicki #28

http://robbwolf.com/2019/07/12/episode-435-qa-with-robb-and-nicki-28/

We’re back with more of the Q&A you crave!  Episode 435, Q&A #28

Submit your own questions for the podcast at: https://robbwolf.com/contact/submit-a-question-for-the-podcast/

If you want to see the video for this podcast, be sure to check out our YouTube channel.

  Show Notes:

1. Overeating On Keto [2:08]

Steve says:

Hi Rob,

I don’t want to take too much of your time. But going Keto for me has found me doing exactly what I feared I could do. I have been Paleo for five or six years and so has my wife. We have no kids at home so grains and junky carbs are not and issue or even a temptation. I am in the middle of doing the keto masterclass, which I am savouring because I have been making some mistakes.

I am 50 years old and work out regularly doing either mixed kettlebell workouts or if I do weight and resistance training at the moment I like to do whole body workouts 3 X a week and can mix in some cardio in between. I have kept fit most of my life, my goal is as I age to stay lean and keep mobile. Pretty simple goal.

We live in Perth in Western Australia so we have great weather and lots of sun. I work as a gardener in a private school, a job I love doing as I’m outside and moving all day, not as hard as say some sort of construction worker but that can happen on a given day just not every day.

Coming from eating paleo the transition for me has been pretty easy. As I went low carb and increased the fat I was eating my wife liked the sound of it so she hopped on board. She is doing great and in fact better than me. We aren’t really that worried about measuring ketones at this stage, it has been more about getting the diet right.

My issue is, I love the food. For some reason it has made me hungrier. Stocking our fridge and cupboards I made sure that we had all we needed and I wanted to see what I liked to eat also.

So I have blown it on all sorts of things. I have had days where I ate too much thickened cream, one tub has 800 calories and it is so easy to eat. I have blown it on nut butter and blown it on cheese. I can’t believe it.

At first it was wrapping my head around the fat content. I think I get it now. But I have put on body fat, which is so annoying. It’s not a train wreck but I feel like I am in a rut now and it’s hard to get out. I don’t want to quit because I can see and have felt the benefits. It’s just with the fat content and my physiology there seems to be no room for error.

I listen to your podcast and since listening I have gone to the ketogains website and worked out my macros. I was still tracking somewhat but some days I may have blown it by 5 or 6 hundred calories.

I have come so close to quitting as for me it seems to have been an easy way to get fat rather the leaner.

I’m not sure that you can help and not sure what else that I could tell you. Diet wise I have intermittent fasted for 3 or more years with differing protocols. Doing 16 – 20 hours is pretty comfortable. I workout in the mornings and often don’t eat until lunch time or when I get home from work.

My diet hasn’t changed too much except I have eaten cream, which I am now over. Adding more fat to my meals. Cooking in butter eating nuts and doing other keto style things. Apart from that my diet is still pretty primal. I love veggies. I have for years done a version of Mark Sisson’s big ass salad. Which would be my daily staple. Evening veggies could be broccoli with brussel sprouts maybe some Kale and mushrooms. Also we do milk Kefir but I try to keep that to a minimum.

If you have any suggestions that would be great. Are there others that have had this sort of issue, going keto has made them fatter?

Really enjoy your podcast and thanks for all of the really useful info that you have put out. I have also read your books.

Best regards

Steve

  2. What’s Up With Fiber & Kids? [8:58]

Rory says:

As part of restoring my own gut health, I’ve used prebiotic fibers in various doses based somewhat on Grace Liu’s advice, and I’m curious if and when supplemental fiber would be beneficial for my daughter?

Again assuming that she started off at a disadvantage because of the antibiotics, it seems to follow logically that prebiotic fiber would help her gut bacteria develop, and increase her overall health and resilience.

Is that actually logical?

And are there any cautions? Is there a certain dose that’s age-appropriate, or do I just slowly increase until she has digestive upset?

Should I mix fibers in order to feed a variety of bacteria, or are there certain fibers that are optimal for a young gut (i.e. what would a cavebaby be most likely to eat chew on for fun?).

  3. Tips For Increasing Testosterone [13:07]

Mads says:

Hey Robb,

In a previous Q&A, you talked about how muscle gain/hypertrophy is caused by calorie surplus and progressive overload. You also mentioned that gaining muscle is, without a doubt, easier if you have High testosterone. Calorie surplus and PO is easy, but how do I increase my testosterone? You mentioned that there are a number of different tactics that you can use?

My testosterone is not low, but definitely not high either. I’m 27 and my testosterone is 640 ng/dL and my free testosterone is 16.36

  4. SHBG Elevated On Keto/Carnivore [19:47]

Eoin says:

Since switching to keto I’ve noticed an increase in SHBG levels which brings down my free test. Total test has stayed high normal but was wondering how functional it is with the free portion bound up. DHEA is a bit low too. I feel great all in all but was just wondering what your thoughts are on that

  5. Are Chicharrones (pork rinds) a Healthy Snack? [22:47]

Isaac says:

Hi Rob,

Chicarones (pork rinds): are they a healthy snack?

I’ve heard you indirectly mention them on the podcast some time ago, but I wasn’t able to infer whether your opinion is favorable or cautionary.

I’m an ultra-runner, and during peak training season will spend about 20 hours per week running.  In the bad old days I would top off my calories with a gigantic bowl of cold cereal in the evening, or an enormous serving of lentils and rice.  But then I got woke, started monitoring my blood sugar, and started looking for low-carb options to fuel. I’m already having two salads each day, huge amounts of veggies, and as much meat as I can stomach.  So I’m just looking for some calories to fuel the movement.

So are pork rinds okay?  I avoid the flavored variety – the bags I buy just say “fried pork skin” on the ingredients list, and I dip them in sour cream. The best part is how easy it is to get an extra 1000 calories. And the flavor.

Am I headed towards clogged arteries? Are pork rinds actually healthy in the way that bacon is healthy…?

Thanks!! Love the show.

-Isaac

After submitting my question about whether pork rinds are an acceptable snack, I realized that Robb’s answer might be ‘we’d need to see your lab work’…

So, in case it is relevant (and in case my question is selected for the show), here are some details.  (I’d be glad to share the rest of the lab results, if they’re relevant.) Thanks!

*****

Cholesterol, Total: 249 mg/dL

HDL: 71 mg/dL

Triglycerides: 71 mg/dL

LDL-Cholesterol: 161 mg/dL (calc)

Apolipoprotein A1: 186 mg/dL

Omega 3 (EPA+DHA) Index: 7.1 %

Omega 6 / Omega 3 ratio: 3.7

EPA/Arachidonic Acid Ratio: 0.4

EPA: 3.0 %

DHA: 4.1 %

Lipoprotein (a): 99 nmol/L

Apolipoprotein B: 107 mg/dL

Nonesterified Fatty Acids (Free Fatty Acids): 0.12 mmol/L

LDL Particle Number: 1149 nmol/L

LDL Small: 116 nmol/L

LDL Medium: 229 nmol/L

HDL Large: 5144 nmol/L

LDL Pattern: A

LDL Peak Size: 225.5 Angstrom

HS CRP: <0.2 mg/L

  Where you can find us:

  Submit questions for the podcast: https://robbwolf.com/contact/submit-a-question-for-the-podcast/

  Transcript:

Download a copy of the transcript here (PDF)

Robb: Welcome back, wife.

Nicki: Hubs.

Robb: What’s new?

Nicki: A lot.

Robb: I always love asking that, because we just spin in the same four walls all day long.

Nicki: So, you know everything that’s new?

Robb: We have nothing new. Well, we’re in the process of packing, getting ready to move.

Nicki: Mm-hmm (affirmative). Kids are out of school.

Robb: Kids are out of school. So we’re swimming, and the kids are walking the dogs around on leashes, and basically torturing the animals. Nicki’s been watching the wild kingdom that is our backyard, and our cat slaughtering all of the baby birds in the backyard.

Nicki: We have this wonderful nest, a robin nest up in the tree, and I’ve been watching the parents come and feed the babies, and then yesterday morning there were no parents.

Robb: Silence.

Nicki: It was silent, and I think our cat slayed the whole family.

Robb: The cat’s been eyeballing this thing for probably a week, and I think he just waited for the baby birds to get fat enough to make it worth his while to climb the tree.

Nicki: Those ones I was particularly attached to, because I was watching them every day in the morning.

Robb: Oh, so the cat was pretty attached to them also.

Nicki: All right, let’s jump in on our questions. Okay. Let’s see. Our first question this week is from Steve. He says, “He keeps stuffing up and it’s driving me crazy. Hi, Rob. I don’t want to take too much of your time, but going keto for me has found me doing exactly what I feared I could do. I have been paleo for five or six years and so was my wife. We have no kids at home, so grains and junky carbs are not an issue or even a temptation. I’m in the middle of doing the keto masterclass, which I’m savoring, because I’ve been making some mistakes.

Nicki: 50 years old, workout regulAarly, doing, either mixed kettlebell workouts, or I do weight and resistance training. I like to do whole body workouts three times a week, and can mix in some cardio in between. I’ve kept fit most of my life and my goal is, as I age, to stay lean and keep mobile. Pretty simple.

Nicki: We live in Perth, in Western Australia, so we have great weather and lots of sun. I work as a gardener at a private school, a job I love doing, as I’m outside and moving all day. Not as hard as some sort of construction worker, but that can happen on any given day, just not everyday. Coming from eating paleo, the transition for me has been pretty easy. As I went low carb and increased the fat I was eating, my wife like the sound of it, so she hopped on board. She’s doing great, in fact, better than me.

Nicki: We aren’t really that worried about measuring ketones at this stage, it has been more about getting the diet right. But my issue is I love the food. For some reason, it has made me hungrier. Stocking our fridge and cupboards, I made sure that we had all we needed and I wanted to see what I liked to eat also. So I’ve blown it on all sorts of things. I’ve had days where I ate too much thickened cream, one tub has 800 calories, and it is so easy to eat. I’ve blown it on nut butter and blown it on cheese. I can’t believe it.

Nicki: At first, it was wrapping my head around the fat content, but I think I get it now. But I have put on body fat, which is so annoying. It’s not a train wreck, but I feel like I’m in a rut, and it’s hard to get out. I don’t want to quit, because I can see, I have felt the benefits. It’s just with the fat content and my physiology, there seems to be no room for error.

Nicki: I listened to your podcast, and since listening I’ve gone to the Ketogains website and worked out my macros. I was still tracking somewhat, but some days I may have blown it by 500 or 600 calories. I’ve come so close to quitting. As for me, it seems to have been an easy way to get fat rather than leaner. I’m not sure that you can help me, and I’m not sure what else I could tell you. Diet wise, I have intermittent fasted for three more years with different protocols. Doing 16 to 20 hours is pretty comfortable. I work out in the mornings, and I often don’t eat until lunch or when I get home from work.

Nicki: My diet hasn’t changed too much, except I’ve eaten cream, which I’m now over. Adding more fat to my meals, cooking in butter, eating nuts and doing other keto style things. Apart from that, my diet is still pretty normal. I love veggies. I have for years done a version of Mark Sisson’s, Big Ass Salad, which would be my daily staple. Evening veggies could be broccoli with brussels sprouts, maybe some kale and mushrooms. Also we do milk, kefir, but I try to keep that to a minimum.

Nicki: If you have any suggestions, that would be great. Are there others that have had this sort of issue where going keto has made them fatter? Really enjoy your podcasts, and thanks for all of the really useful info that you’ve put out. I’ve also read your books. Best regards, Steve.”

Robb: You know, it’s funny when we were going through this, when I saw stuffing it up, I thought it was going to be a sinus issue. Do you have any thoughts on this? Like shooting [inaudible 00:04:30]

Nicki: The thing is he didn’t mention protein at all, and he seems pretty focused on the fat, which as you talk about in the keto masterclass, fat is a lever. Protein is first, because it’s the most satiating macronutrient. You know, he says he’s hungry, so I’m wondering if he’s not getting enough protein.

Robb: Right, right. That’s kind of my first thought as well. The protein leverage hypothesis. It’s so hard to unpack this stuff, because a lot of people, if they come from a kind of a traditional western diet, they shift to low carb or even paleo, but let’s just say low carb. Instead of being on these carb roller coasters all the time, you just get this nice, even energy, even blood glucose levels. Whether it’s ketone fueled or not, it’s just like you’re not on the ups and downs. Generally, they notice that they’re not as hungry. But I think that that can kind of give way over time to being low protein.

Robb: Again, with that whole protein leverage hypothesis idea, whether you eat low carb or low fat, if you eat adequate protein, you’re probably going to be pretty good, you know, all other things being equal. But if you’re skinny on the protein, then your body is going to stimulate hunger and you’re going to tend to eat more food. There is kind of a reality that one of the dangers of kind of keto eating is that the bulk of the food is pretty calorically dense, you know? I mean, you could go pretty crazy on plain sweet potatoes or something like that. You know, I mean, just the calorie density is not any-….

Nicki: An extra wedge of cheese, depending on how you measure a wedge.

Robb: Right, yeah, wedge. Yeah.

Nicki: Is a significant number of calories.

Robb: A significant chunk of calories. So the protein would definitely be a thought. An additional thought, he seems to be kicking the bulk of his calories to later in the day. So I would, following a lot of Bill Lagakos’ work, and things that we’re learning around time restricted eating, I would try shifting more of the calories earlier in the day. All things being equal, it seems like people generally do better with that.

Robb: Then one final piece, is thinking about your electrolyte intake, in particular, sodium. So Tyler and Luis shot me an interesting paper the other day. So, there’s a lot of folklore in the keto world, which I kind of alluded to, that we get this kind of appetite suppressing effect while in ketosis and while fasting and stuff like that, and there’s definitely truth to that. But, when ketone salt had been studied, kind of head to head with ketone esters, it’s interesting, the esters produce higher levels of blood ketones, but they do not have an appetite blunting effect, not the way that ketone salts do.

Robb: Now, this is totally speculative, but one of the key features of ketone salts is they have a shit load of salt in them. We’ve often kind of joked that, you know, when people are like, “Man, I feel great using ketone salts.” It’s because they’re actually getting a decent wack of sodium, in particular, in addition to the other electrolytes. So, I would really be fastidious on protein, and then also make sure that you get at least that five grams per day of sodium specifically-

Nicki: Especially because you’re in a warm climate, you’re outside all the time, you’re … yeah.

Robb: Yeah. So those are some biggies in that. So I guess the three are be on point with protein, make sure that you’re getting your electrolytes addressed, and then finally, try shifting more of the calories earlier in the day, versus this later in the day eating schedule.

Nicki: Okay. So Steve, do all that, and then report back.

Robb: Ping back and let us know. Yep.

Nicki: Okay. So our next question is from Rory. “What’s up with fiber and kids?” Rory says, “As part of restoring my own gut health, I’ve used prebiotic fibers in various doses based somewhat on Grace Liu’s advice, and I’m curious if and when a supplemental fiber would be beneficial for my daughter?

Nicki: Again, assuming that she started off at a disadvantage because of the antibiotics, it seems to follow logically that prebiotic fiber would help her get bacteria develop and increase her overall health and resilience. Is that actually logical? Are there any cautions? Is there a certain dose that’s age appropriate? Or do I just slowly increase until she has digestive upset? Should I mix fibers in order to feed a variety of bacteria? Or are there certain fibers that are optimal for a young gut? I.e. what would a cave baby be most likely to eat or chew on for fun?”

Robb: Man, that’s a lot going on there. So, I think I’ve mentioned the Sonnenberg Lab a couple of times. I got to speak with Erica Sonnenberg at the event that Akil Palanisamy puts on each year with UCSF. They’ve done so many different things, but just consuming fermented food, this was one of the studies. Folks were consuming fermented food and they looked at their gut microbiome profile, the diversity, and the, you know, various ratios before and then during, and after the intervention of adding fermented foods like kimchi and sauerkraut, and stuff like that.

Robb: What was interesting is that the gut diversity increased while consuming the fermented food, but it wasn’t any of the bacteria that were part of the fermented food. It’s been understood for a long time, or at least somewhat understood, that that bacteria doesn’t necessarily play a role in populating the gut, at least not longterm, but it seems to tune the immune response, and perhaps creates an environment that’s more amenable for other organisms to occupy the space.

Robb: So that’s an interesting thing. It seems a little bit more holistic, and kind of leaves all the information processing up to the gut and the ecology of the gut, instead of trying to, you know, have this notion that we’re going to pinpoint, you know, fix anything that’s going on there. We’ve talked about this in previous episodes, supplementation with prebiotic fibers, it seems to be a little bit of a mixed bag. Some people do great with it, some people do terribly. The point about having a really diverse mixture I think makes a lot of sense.

Robb: Garden of Life, like Dr. Perlmutter’s prebiotic fiber, is a really nice spectrum. It has acacia in it, and lemon and orange peel pulp. It just has 20 different things in it. So, something like that could potentially be something that you add to maybe some apple sauce or something like that. I would probably keep the doses a little on the smaller side. I don’t know that I would really want to run a GI, you know, pressure test on that. But those are the things that I would noodle on with all that stuff.

Robb: If you’re doing white potatoes, cassava, white rice, going through the whole process of cooking it, chilling it, you know, improving the resistant starch profile, I think that stuff makes sense. But I would be a little bit careful doing outright supplementation beyond that. Do you have any additional thoughts?

Nicki: I got nothing.

Robb: Okay. Yeah. But our kids love both kimchi and sauerkraut. They eat it. If we put it out, they will eat it. We just sometimes, in putting out the meal, forget to, but most kids will gravitate towards that pretty well. So I think that that’s kind of a nice, simple baseline that you can have that-

Nicki: Just get the mild one.

Robb: Yeah, just get the mild one. Yeah, yeah. Every once in a while I mess up and get the red lid. Even though Sagan has a pretty spicy palateYup.

Nicki: Alrighty. Let’s see. Our next question is from Mads. Tips for increasing testosterone. “Hey, Rob. In a previous Q&A you talked about how muscle gain in hypertrophy is caused by calorie surplus and progressive overload. You also mentioned that gaining muscle is, without a doubt, easier if you have high testosterone. Calorie surplus and progressive overload is easy, but how do I increase my testosterone? You mentioned that there are a number of different tactics that you can use. My testosterone is not low, but it’s definitely not high either. I’m 27, and my testosterone is 640 nanograms per deciliter, and my free testosterone is 16.36.”

Robb: Man, this is a good question. So a young guy, it’s-

Nicki: His testosterone is lower than my dad’s.

Robb: Yeah, who’s 70.

Nicki: 70.

Robb: Yeah, yeah. Which he’s just kind of a stud, so you’re-

Nicki: Well, no, but, I mean, also, I know you’ve talked before about how our parents and grandparents generation, as a baseline, had higher testosterone than-

Robb: Yeah, Kirk Parsley has some numbers that he quotes that, my grandparents’ generation, both men and women, appeared to have testosterone levels about three times on average what we’re seeing today. So, yeah, I mean, it’s probably not optimal from a recovery standpoint. This is the thing, again, we don’t really know why this is changing. Is it xenoestrogens? Is it a change in the gut microbiome? Is it all of these things?

Robb: The stuff that can definitely help, usually something that looks kind of akin to a lower carb diet tends to help, because people lose body fat. It’s interesting, on the testosterone story, specifically with men, being super lean is antagonistic towards testosterone. So once you get below about 10%, maybe 8%, as a baseline, your testosterone will tend to start dropping because of some stress response issues.

Robb: Some people run leaner and high testosterone, but this is, again, you know, kind of generalization. But then once you start cresting up above maybe about 14%, 15% body fat, you have enough fat mass, which contains an enzyme called aromatase, which can convert the testosterone into estrogen. The interesting kind of downward spiral with that is the brain doesn’t sense testosterone levels, it senses estrogen levels.

Robb: So with estrogen levels are high, the brain says, “Oh, we’re good with testosterone, I don’t need to stimulate luteinizing hormone, and, you know, ping the Leydig cells to, you know, release the precursors and co-factors involved with the whole testosterone production cascade.”

Robb: So someone who is overweight will have low testosterone, which tends to feed into overweight, which then elevates their estrogen levels, which suppresses testosterone production at the brain. Then even if they go and get some sort of testosterone replacement therapy, if the doctor is ham-handed with this, they just give them a big huge dose of testosterone, which further suppresses indogenous testosterone production.

Robb: So, with someone like this, some things like zinc citrate have been shown to be pretty effective, about 50 milligrams per day. You have to be careful with doing that consistently, because it can deplete your copper levels.

Nicki: So when you say careful doing it consistently, like once a week? Every other day?

Robb: You could do it maybe four or five days on, and then take four or five days off, and or you could use a supplement like Jarrow’s zinc citrate, which comes with copper, five milligrams copper. So, that’s something to do, is to make sure that you’re supplementing with that. If your body fat levels are north of about 14, 15, if they’re in there, then I would try to do some things to get leaner and see if that improves testosterone levels.

Robb: Sleep is going to be a huge factor. So, what time are you going to bed? What time are you waking up? What’s the sleep quality? Completely black room.

Nicki: Getting in bed before midnight.

Robb: Earlier is better. Yeah, yeah.

Nicki: As many hours asleep before midnight as possible.

Robb: Yup, yup, ideally. Which is harder in the summer months, depending on where you are, and what latitude you’re at. But improving sleep, improving body composition. Those are the places that I would look first, and I would really dig into the diet and lifestyle features first and figure out what if any bump you can get from that.

Robb: Only then, if we aren’t seeing favorable changes, do we start working with a knowledgeable functional medicine doctor, like anti-aging doctor. Starting with things like Clomid and some mild aromatase inhibitors and stuff like that to try to goose endogenous production first. Particularly someone that’s 27, you do not want this person getting into a, you know, a testosterone replacement therapy scenario.

Robb: I guess one other question is for Mads, has he ever suffered a significant traumatic brain injury? Sometimes you may not be aware of that, but if you played youth football, if you played hockey, if you fell off of a trampoline. So this could be something too that is part of the sleep piece. If sleep seems to be pretty good, but, you know, everything isn’t really kicking over, then there can be some sleep studies, there can be some brain imaging and some testing to look at what’s going on between the pituitary and the other elements of the story. So that’s kind of getting in another layer.

Robb: It’s going to be awhile, but we will have some material that’s going to really help people unpack this stuff in a completely systematic process, because there’s so much shitty information on this and it’s so confusing and you need a lot of nuance. There is never a one size fits all approach on this, other than maybe sleep better. That’s about the only one that, you know, that’s going to benefit virtually everybody. But occasionally, you have these outliers of people who have a particular type of depression or mania and they actually benefit from certain periods of sleep deprivation.

Robb: So again, there’s an exception to fucking everything. This is why when people just paint everything with these broad brush strokes, there’s just seemingly an exception to everything. So yeah, I know that I was kind of all over the map on that, but it’s a lot of stuff. We’ll be doing some work with Kirk Parsley in the future to get some materials so that people can really navigate this story in an effective way.

Nicki: All right. Let’s see. Our next question is on sex hormone binding globulin elevated on keto carnivore, and this is from Ian, Ian. I’m not sure how to pronounce your name. Ian says, “Since switching to keto, I’ve noticed an increase in sex hormone binding globulin levels, which brings down my free test, total test, or free testosterone. So total testosterone has stayed high normal, but was wondering how functional it is with the free portion bound up? The AGA is a bit low too. I feel great, all in all, but I was just wondering what your thoughts are on that.”

Robb: Yeah, and so the previous question, I should’ve mentioned the sex hormone binding globulin story as well. It’s interesting, generally when insulin levels go down on a relative basis, we tend to see sex hormone binding globulin go up. What’s unclear about that, is it’s somewhat similar to thyroid, specifically T3, decreasing on low carb, because you need more thyroid hormone to process carbohydrate. If you’re eating fewer carbohydrates, thyroid decreases, but is that clinically significant? We just don’t really know.

Robb: Another piece of this whole kind of androgen story, and again, this is true whether you’re male or female, is that you may have a particular level of a hormone that may look kind of low, but you may have particularly high receptor site density or receptor site affinity. So a little bit of the hormone goes a long way. The flip side, is that you could have quite high hormone levels and low receptor site density and or affinity, and so you’re still not getting, you know, an effective kind of story.

Robb: I’m not entirely sure how to fully unpack that, doing some side of full body radio immunoassay to determine what your receptor site density is. Receptor types change moment by moment too, they come online and offline all the time. So yeah, I mean, I guess the best answer that I have with that is that we could play around with titrating in more carbs, start with 50 additional grams of carbs a day, stick it in the post-workout window. Do you feel better? For both men and women, do you experience better libido? For men, do you wake up with morning wood and stuff like that? Whereas, perhaps previously you did not.

Robb: If we see those things improve, then we might make a case that the insulin levels were suppressed beyond what may be beneficial. So, we may have been getting an unfavorable elevation in sex hormone binding protein or globulin, whatever they’re calling it these days. So, those are some things to play with on this. These are the, you know, last 10% things for most people that we have to devote some time to unpack.

Nicki: Okay. Let’s see. Our final question this week is on chicharrones.

Robb: Cha, cha, cha.

Nicki: From Isaac. “Hey, Rob. chicharrones, pork rinds, are they a healthy snack? I’ve heard you indirectly mention them on the podcast some time ago, but I wasn’t able to infer whether your opinion is favorable or cautionary. I’m an ultra runner and during peak training season we’ll spend about 20 hours per week running. In the battle days, I would top off my calories with a gigantic bowl of cold cereal in the evening or an enormous serving of lentils and rice. But then I got woke, started monitoring my blood sugar and started looking for low carb options to fuel.

Nicki: I’m already having two salads each day, huge amounts of veggies and as much meat as I can stomach. So I’m just looking for some calories to fuel the movement. So are pork rinds okay? I avoid the flavored variety, the bags I buy just say fried pork skin on the ingredients list and I dip them in sour cream. The best part is how easy it is to get an extra thousand calories, and the flavor. Am I headed towards clogged arteries? Or are pork rinds actually healthy in the way that bacon is healthy? Thanks. Love the show, Isaac.”

Nicki: He says, “After submitting my question about whether pork rinds are an acceptable snack, I realize that Rob’s answer might we’d need to see your lab work.” So then he has his cholesterol and some of that stuff.

Robb: That’s doing some diligence. We don’t have an LEO. Oh, do we? No, we have lipoprotein, ApoB. Oh, he does, yes. LDL particle is 1149, that looks phenomenal. Quick triglyceride, HDL ratio looks great. C-reactive protein is tiny. Okay, cool. Those numbers we’ll put in the show notes.

Robb: So, this is one of these funny things. So, Rhonda Patrick, who I think is great, but pork rinds have been one of the things that she’s just gone after. She’s like, “Oh, it’s just still unhealthy, you know? There’s no nutritional value there.” Which I mean, there’s not a lot of vitamins, there’s probably not a lot of minerals particularly, but it is a really interesting source of collagen. When you’re in this kind of lower carb, unprocessed food world, there’s not much that’s crunchy. You’ll grab a piece of ice just to be like, “Oh, man, I want some sort of crunch.”

Robb: We’ll do some jicama thin sliced every once in a while. But you just kind of, you miss that crunch, and chicharrones are phenomenal for that. Typically, they’re cooked in pork fat. I guess you could make the case that maybe some of that stuff is producing some oxidized cholesterol. But I was just reading some stuff recently that people in ketosis, their liver preferentially identifies lipo proteins with oxidized cholesterol and removes them from the system.

Robb: So, it’s kind of an interesting story, where even though cholesterol levels, possibly even lipo protein levels may go up under a ketogenic or low carb diet, your body also seems to be more savvy about removing the offending particles that appear to be the most problematic. So, it’s kind of, you know, is that a wash? Is it a net win? A net loss?

Robb: With the option of always modifying my position in the future, I would say, in general, I can’t really see pork rinds in the context of a keto carnivore type diet being the least bit problematic. The cool thing here is that Issac has done the diligence of doing some good blood work that actually answers some questions. Even just glancing at it, it’s kind of like, okay, we’re pretty good to go. We don’t have any type of wacky discordance, we don’t have hidden insulin resistance.

Robb: There’s a few other things we could take a peek out if we wanted to. But from reading between the lines, it sounds like he’s looking, feeling, performing well, but he’s just kind of curious about like, “Hey, is this one thing that I’m throwing down the pie hole going to crush me?” So, I would just repeat this blood work, probably once a year or something like that, to just use as a baseline. Maybe at some point, additionally doing a coronary calcium, just so you’ve got that in your back pocket, and we can use that again as a baseline.

Robb: The CIMT can be handy also, but it takes a very skilled practitioner to do the CIMT well. So those are a little bit of a mixed bag and they’re a little more variable than the coronary calcium. But beyond that it seems good. You know, I will make a plug for the Epic pork rinds. They have a barbecue flavor, a sea salt and vinegar and salt and pepper.

Nicki: Salt and pepper is really good.

Robb: Yeah, and the barbecue one, the kids … It literally can-

Nicki: They have a baked one too.

Robb: Yeah, they do have a baked one, which I like less, honestly. I like the ones that are fried in pork fat. But either one of the flavors, but mainly the barbecue flavor will provoke the girls into a fist fight, practically, as they get down to the bottom of the bag. Which I don’t know if that’s good or bad, but they’re good, they’re tasty.

Nicki: The dog likes them too.

Robb: The dog definitely likes them too.

Nicki: The bag comes out and he hears it, and he’s right there sitting, pleading.

Robb: So Isaac, good question, and good on you for doing some diligence on your blood work. It’s incredibly frustrating when people spend time and money to go get an assessment that answers nothing. This is another area that we’re going to be dipping our toes into to help people make better decisions around the lab work that they’re choosing, why they’re choosing it. So keep your eyes open for that too.

Nicki: Making sense of it once they get it.

Robb: Yeah, because literally, 90% of the time, 95% of the time, people do blood work and they’re more confused by what is ordered than otherwise. It’s because it’s just not enough to really make a definitive call in general.

Nicki: All right. That was our last question for the week. Thanks everyone. As usual, if you have questions, you can submit those at Robbwolf.com on the contact page. What else?

Robb: Most of my online activity currently is over at Instagram at dasrobbwolf.

Nicki: D-A-S-R-O-B-B-W-O-L-F.

Robb: That’s it. So, thanks for the awesome questions. You guys are fantastic, and-

Nicki: We’ll be back next week.

Robb: We’ll be back next week. We may be a little bit hit and miss between now and August, mid August, because we’re going to be moving and stuff like that. We’re going to try to bank some of these so that we stay ahead of stuff. It’s possible that life may just grab us by the shorthairs, so in demand that that doesn’t happen. But we will do our best to stay on top of. Yup.

Nicki: All right. Thanks guys.

Robb: Bye.

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[lapis-lupus]

Went on a little Food Odyssey tonight

I recently made a friend in Russia. He told me that if he ever leaves his country that the food he'd miss most was something called Ryazhenka (Ряжрнка). Intrigued I looked it up: it's a baked fermented milk product (basically a custard or yogurt), milder in taste than kefir or buttermilk and baked for a latte-like color and caramel notes. More research showed that Lifeway foods, among countless kefir flavors, also made this food-and our local stores carry that brand!

But unforunately...a scouring of every local food store turned up nothing but fruity kefir (not even Lifeway's cool flavors like cappuccino).

So I set out to make my own. Found a recipe, bought milk, buttermilk and a food thermometer, and struggled to find a way to incubate the cultures without actually buying a yogurt maker (we're trying the warmed-slow-cooker-wrapped-in-towels method).

First, in went the milk at 350°F, as the recipe called for.

Through the first hour the temp had to be gradually lowered to 250°F, as a few other recipes had called for. It simmered so hard it was at risk of boiling, and the crust kept rising in a dome that had to be repeatedly deflated. The whole house smelled of warm milk...definitely not one of my favorite odors. Here is one hour in, after deflating:

2 hours in, and it seemed 250°F was the sweet spot. The dome returned but stayed uniform, not constantly growing, and a good simmer could be seen under it. The smell improved too.

3 hours: a nice caramel brown was setting in, and the crust was darker. Somehow the smell got stronger here.

4 hours: now the crust was good and dark, and had a leathery appearance:

After 5 hours it came out; it can be baked up to 8 hours, but by this time it was 2 a.m.. Beneath the crust it was a perfect latte color:

As it was stirred to cool it so as to not kill off the forthcoming cultures, it was a little...chunky? But it hadn't actually curdled, and the bottom of the pan didn't scald. A pinky test didn't taste sour (before culturing) either. I...hope that's right? Running it through a seive improved the texture a lot. A little buttermilk was added, and it was closed in the warm slow cooker (~110°F) and covered in beach towels.

When I wake up we open it up, sieve it again into a jar, and let it cool in the fridge. Then, a taste test!

[bestreports]

Sour Milk Drink Market Outlook and Growth Stance Forecasted Through 2024

FEB 24, 2020: In the context of China-US trade war and global economic volatility and uncertainty, it will have a big influence on this market. Sour Milk Drink Report by Material, Application, and Geography - Global Forecast to 2023 is a professional and comprehensive research report on the world's major regional market conditions, focusing on the main regions (North America, Europe and Asia-Pacific) and the main countries (United States, Germany, United Kingdom, Japan, South Korea and China).

In this report, the global Sour Milk Drink market is valued at USD XX million in 2020 and is projected to reach USD XX million by the end of 2024, growing at a CAGR of XX% during the period 2020 to 2024.

To Request A Sample Copy Of This Report @:   https://www.radiantinsights.com/research/global-sour-milk-drink-market-research-report-2020-2024/request-sample

The report firstly introduced the Sour Milk Drink basics: definitions, classifications, applications and market overview; product specifications; manufacturing processes; cost structures, raw materials and so on. Then it analyzed the world's main region market conditions, including the product price, profit, capacity, production, supply, demand and market growth rate and forecast etc. In the end, the report introduced new project SWOT analysis, investment feasibility analysis, and investment return analysis.

The major players profiled in this report include:

• Amul Dairy

• Parag Milk Foods

• The Hain Celestial Group

• Sassy Lassi

• Fresh Made Dairy

• Nourish Kefir

On the basis of product, this report displays the sales volume, revenue (Million USD), product price, market share and growth rate of each type, primarily split into-

• General Type

On the basis on the end users/applications, this report focuses on the status and outlook for major applications/end users, sales volume, market share and growth rate of Sour Milk Drink for each application, including-

 • Supermarket

• Grocery Store

To Browse Full Research Report @: https://www.radiantinsights.com/research/global-sour-milk-drink-market-research-report-2020-2024

Table of Contents

Part I Sour Milk Drink Industry Overview

Chapter One Sour Milk Drink Industry Overview

1.1 Sour Milk Drink Definition

1.2 Sour Milk Drink Classification Analysis

1.2.1 Sour Milk Drink Main Classification Analysis

1.2.2 Sour Milk Drink Main Classification Share Analysis

1.3 Sour Milk Drink Application Analysis

1.3.1 Sour Milk Drink Main Application Analysis

1.3.2 Sour Milk Drink Main Application Share Analysis

1.4 Sour Milk Drink Industry Chain Structure Analysis

1.5 Sour Milk Drink Industry Development Overview

1.5.1 Sour Milk Drink Product History Development Overview

1.5.1 Sour Milk Drink Product Market Development Overview

1.6 Sour Milk Drink Global Market Comparison Analysis

1.6.1 Sour Milk Drink Global Import Market Analysis

1.6.2 Sour Milk Drink Global Export Market Analysis

1.6.3 Sour Milk Drink Global Main Region Market Analysis

1.6.4 Sour Milk Drink Global Market Comparison Analysis

1.6.5 Sour Milk Drink Global Market Development Trend Analysis

Chapter Two Sour Milk Drink Up and Down Stream Industry Analysis

2.1 Upstream Raw Materials Analysis

2.1.1 Proportion of Manufacturing Cost

2.1.2 Manufacturing Cost Structure of Sour Milk Drink Analysis

2.2 Down Stream Market Analysis

2.2.1 Down Stream Market Analysis

2.2.2 Down Stream Demand Analysis

2.2.3 Down Stream Market Trend Analysis

 Continued……..

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About Radiant Insights: Radiant Insights is a platform for companies looking to meet their market research and business intelligence requirements. It assist and facilitate organizations and individuals procure market research reports, helping them in the decision making process. The Organization has a comprehensive collection of reports, covering over 40 key industries and a host of micro markets. In addition to over extensive database of reports, experienced research coordinators also offer a host of ancillary services such as, research partnerships/ tie-ups and customized research solutions.

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[greaseonmymouth]

I’m tasteless celery anon. Read your list I literally love everything you hate. Recipes will say one clove garlic I add a whole gulf I love garlic cooked or raw. The one thing we agree on is rocket it’s bad. Love black coffee. It’s kinda like what you eat influences your taste buds. Like if you don’t eat a lot of dark chocolate and heavy rich surgery foods than a triple dark chocolate cake that I would describe as rich and decadent you’d say too sugary. I just think taste is neat.

oh I love garlic when it’s cooked though! I’ll add insane amounts to what I’m making if the recipe calls for garlic in the first place. my Italian flatmate revealed to me the other day that she’s never had garlic and I was like......but you’re Italian?? turns out the region she’s from doesn’t use it in their cooking. 

also I really love dark chocolate, but it’s an acquired taste. I used to be a milk chocolate kind of person, but then gradually went darker and darker. I draw the line at around 72% though which is the highest I’ll go, 80% and up is way too bitter for me. I can’t stand white chocolate though, it’s basically just fatty vanilla sugar, absolutely vile. I have also had the misfortune of being served what I thought was a rich and decadent dark chocolate cake and then it was mostly sugar and I was just...nope. how can you fail at putting enough chocolate in a dark chocolate cake???

to answer your other ask, some of my favourite foods (also prefacing this with: I am gluten intolerant so don’t eat a lot of pasta or bread because the gf versions are expensive):

Bland Category:

fish - fish and chips, boiled fish with boiled potatoes (I’m Icelandic don’t judge me), fried fish with potatoes (there’s a Theme here), fish stew, fish soup, fish gratin (my mum makes a really good one with yellow curry, pineapple, and grated cheese that she got out of a 90s cookbook). Fish is always cod, haddock, salmon, or rainbow trout (aka the ‘cheap salmon’). I detest herring. I’m very suspicious of most fishes that are eaten in Denmark that aren’t cod because in Iceland where I’m from those fishes are generally considered ‘inedible’ fish and are mostly used as animal feed or bait. Why would we eat them when we can have the Good Fish instead? It’s a cultural thing, I’m sure there’s nothing wrong with those fishes. Herring I just have an irrational hatred towards. It’s the Worst fish. 

CHEESE and various dairy products. I like everything from ricotta and mozzarella and cream cheese to mature cheddar to goat cheeses, blue cheese, and Parmigiano. Yogurt. Skyr (Icelandic product). Kefir. Buttermilk. Viili (Finnish product). Rahka (another splendid Finnish product). Sour Cream! Cottage Cheese! I like it all.

The Fun Category:

Indian food - I cook a lot of simple curry dishes for myself though I definitely prefer getting it in restaurants or as takeaway as it’s often much better than what I can manage to make. If it’s coconut based it’s the best. The ones I cook for myself are actually more Sri Lankan than Indian and call for coconut.

Mexican food - two of my staple dishes to cook for myself are chili con carne (or chili sin carne, increasingly, these days) and a soup that is likely more Mexican inspired than actual Mexican (the recipe comes from a Swedish cookbook and I modified it). This is also food I’ll go out for. 

Thai food - mostly fried rice/rice noodle type of dishes. Coconut based curries are my favourite. I go out for these.

Chinese food - if my dad isn’t cooking it for me, which he rarely is because we haven’t lived in the same country in 20 years, I go out for this. I’ll get rice and then chicken or vegetables in some kind of spicy sauce, depends on the restaurant (the ones I know of specialise in regions and the dishes vary drastically).

Vegetables:

eh this one’s hard because for a lot of vegetables it’s “DEPENDS” and also when I was a child I not only was a really picky eater who refused to eat anything but potatoes, fish, and dairy, but also a lot of fancy veggies weren’t available in my homecountry because it wasn’t grown there and didn’t ship well or whatever. so I’m not used to eating a lot of vegetables to begin with. hence why I like canned peas, because that was the only way we could have them. s lentil a vegetable? I love lentils. I’m not a huge fan of beans but I’ll put them in things like chilis, and I’ll have baked beans if I’m eating a full English/Scottish breakfast out somewhere.

I love tomatoes and mushrooms though. I don’t like most vegetables raw, I prefer them cooked. Roasted or fried. I have been served far too many boiled broccoli/cauliflower/carrot mixes in my life to ever want to eat them again. I

These days for my lunches I’m assembling them out of: bistro salad mix, fried mushrooms and fried bell peppers, fresh tomatoes (cherry, san marzano, or other very flavourful tomato that comes in small sizes), mozzarella if I have it (or avocado if I have it), hard boiled eggs or spicy fried chicken or other lunch meat if I can find it reduced in the supermarket. salt, pepper, oregano, sweet chili sauce. if I don’t have mozarella, eggs or avocado in there I’ll add some mayonnaise to the sweet chili sauce to add some fat. it’s very basic stuff but it’s easy to make, filling, and is made of things that I like.

sometimes I don’t have the energy to make lunch and will either have whatever Indian curry & rice on the menu from the restaurant on campus (it’s not great food but the servings are huge and very extremely affordable) or I’ll just eat gluten free oat biscuits.

Fruit:

see above. the only fruit I’ll eat fresh basically is bananas and I don’t even like bananas that much. They’re just the easiest to eat. I kind of like apples but I can’t just bite into one (it’s a texture thing), I’ll have to have it cut and sliced into small bits. Same with pears. Every now and then I’ll get a craving for some soft and sweet fruit and buy like, 1 peach, or 1 nectarine or 1 mango and then eat half of it and then I’m Done. I’ll sometimes get those little plastic cups with bits of melon and pineapple and grapes and eat the contents of that and be like I have now had A Fruit and be good for like, a month.

I like berries to an extent and usually cooked or baked in something. I love bilberries in pie and if I can find reduced raspberries at the supermarket I’ll turn them into a sauce to put on plain yoghurt. I like orange juice and prefer squeezing it myself, but I will not actually EAT an orange (or another citrus) because once the juice is all gone what you’re left with is the fleshy bits and they’re bitter as hell and a Bad texture.

I grew up with artificial fruit flavours in candy so generally I’ll prefer a cherry flavoured sweet over a real cherry because the real cherry will taste Green a lot of the time and the candy will not, and the candy will have a more intense flavour. The only exception to this is marachino cherries in those fancy jars, I’m happy to eat those in desserts.

But also most of the foods that I cook for myself are just Generic Pan European foods or Random Dish I Just Made Up. I’ll be making lasagne one day not following any authentic Italian recipe (I mean, it just has Things In It That I Like and also a can of tomatoes), and the next I’ll be having grilled cheese toast for dinner and the next I’ll not bother cooking and just have yoghurt and the next day I’ll go look at the reduced vegetables section in Tesco and come away with random stuff that I can put into a soup or stew (always tomato based) that again doesn’t follow any known recipe but rather a ‘these are tasty things I like that happened to be on sale and when combined like this will be tasty to me’ method. Not a huge fan of butternut squash for example and would never buy a whole one to cook but here in the UK it’s often in mix bags with sweet potatoes and onion (all diced), and if those are reduced to idk £0.85 down from two pounds whatever you bet I’m taking that bag and making soup or stew out of it. I’ll add lentils, stock cubes, can or two of tomatoes, whatever other veg I have if I have it, spices, and have rice with it. I’ll usually get dinner for at least 4 days out of it. My staple spices (aside from the sri lankan spice mixes I use) are paprika, cayenne pepper, cumin, chili flakes, oregano, salt, pepper, cinnamon. we have a basil plant but I’d otherwise have dried basil as well. these are all spices that go well with tomato based dishes and/or mexican dishes and are pretty versatile.