Food Preparation

I forgot to mention that when I cook something I make more than I need and just freeze it. That way when I need a meal I just heat it up.

@Councilof1: Good idea

@Councilof1: I make my work lunches that way...

Beans on toast is good

Yep. We have a franchise, FireHouse subs started by firemen who while waiting for emergencies figured I UT how to make good subs with steam... and of course firemen, so good chili from scratch. My grandfather could make really good chili. I am from an Air Force And Navy family, having been in both myself...

You should not use a microwave because everything in your food is destroyed, not vitamins, minerals or beneficial bacteria. Use a steamer or air fryer.

@pirania: the nutrients? I like the microwave because after 30s most bacteria explode.

@WMHarrison94: The Soviets banned the microwave oven after extensive testing because the health disadvantages were too great, despite energy savings.

@pirania: wow... so no good for frozen meals then? I take it!

Food does play a major part in health. so much processed food everywhere

@SoloMan Zone: I now think the sugar and complex carbs are addictive, and toxic, being the most readily metabolized food by cancers, and contributing to glycation in the body and brain, which results in Advanced Glycation End-products (AGEs), which are detrimental compounds which are associate with all kinds of disease, like dementia, diabetes, cataracts, and many others. Strong anti-oxidants like cold-pressed noni fruit leather are suppose to be able to combat some of this, but it's tricky to get rid of the AGEs once they have formed. Even if you have too much protein and not enough good fats, the proteins will be broken down into glucose in the liver through a process called gluconeogenesis. So it seems like just the right balance is needed.

@Stalwart: Eating seems like a mathematical nightmare

@SoloMan Zone: In my case I've been able to largely boil it down to drinking Premier Protein shakes from Costco, mixed with slightly more 35% whipping cream for the fats. About 369ml of that per shake. My situation is pretty extreme though. As long as it's in the ballpark, that's really good. If you need to sweeten foods, some of the best options are things like Stevia, or sugar alcohols like erythritol or xylitol. They pretty much don't get metabolized, but they still sweeten, and as you get away from the actual carbs, it doesn't take much of these alternatives to sweeten effectively. I hope this info helps someone.

@Stalwart: Honey can also be used to sweeten various foods

@pirania: Honey has a lot of sugar in it.

@pirania: Generally it has around: Fructose: About 38% Glucose: About 31% Sucrose: About 1% Maltose: About 7% Other sugars: 3-4%

@Stalwart: I meant that if you want to sweeten, use honey because honey is also antiseptic and much more.

@pirania: It has some really good properties, and I used to use it, but in my case (and for anyone who's trying to avoid sugars), it has too many of them. In my case, if I have carbs, my cancer flares up very badly, since it primarily feeds off of glucose, which the carbs (and even excessive proteins, if you have too many of them) turn into.

@Stalwart: Definitely. So many processed foods are very toxic.

@Stalwart: https://clifhigh.substack.com/p/cancer

@pirania: yeah, honey was used by Egyptians to treat wounds and some Greeks too. I also know of "chemical-biological warfare" used by the ancient regarding honey, like restricting what the bees had access to for depilitating your enemies...

@pirania: I'm doing most of that as well. Also, artesunate, mistletoe, 30,000 IU of D3, ivermectin, blackseed oil, R-alpha lipoic acid, I've done maybe 53 ascorbic acid IVs at 100g each, and many others. I think cutting out the sugars and complex carbs has been critical.