What are you eating right now?
- Thread starter JT20
- Start date
Shouldn't this be in the thread 'What Kitchen and cooking items do you collect'?As not to put on the dog.
My favorite bowls are these @ $1.25
They are big and great for Chinese food and soups etc. Also for cooking instant oatmeal in a microwave...2 packs as it won't boil over the bowl.. Dollar Tree
View attachment 201860
Two-egg mummified rat stuffed with maitake, green onion, ham, celery, and salsa. Of course, smoked herring. A serving of natto, and a couple of small tomatoes.
I'm giving a nutritional breakdown because it's good to know what you put in your body when eating. While the body is efficient at extracting what it needs from everything we eat, we still need to provide enough raw material without going overboard with things that will affect our metabolism and health negatively.
eggs: Vitamins A, B, and D, choline, lutein and zeaxanthin, and of course protein
maitake: is a nootropic, boosts immune and cognitive function (I can't remember for sure!) , is anti-inflammatory, inhibits cancer cells, lowers blood pressure, lowers LDL cholesterol
ham: not an ideal nutrient but I like the taste, it does contain protein and boosts nitric oxide
green onion: good for the digestive system, has anti-cancer properties, helps regulate blood sugar levels and blood pressure, is high in Vitamin C, B9, and potassium, and contains many other micros including quercetin.
natto: nattokinase, amines, menaquinone, isoflavones, Vitamin K2, manganese, phosphorus, zinc, and of course protein, helps regulate blood pressure and blood sugar levels, helps build bone density, has anti-inflammatory, anticancer, and antibacterial properties (If you can't stand natto try miso soup for similar health benefits), boosts the immune system. Natto is the one healthy food I would never give up.
tomatoes: a deadly nightshade fruit for lectin-sensitive people. Vitamin C, lycopene, anticancer properties, anti-inflammatory properties, potassium, magnesium, phosphorus
herring (or other small fish like sardines): protein, healthy Omega-3 fats, antiinflammatory, Vitamin B,, D, and zinc
I'm giving a nutritional breakdown because it's good to know what you put in your body when eating. While the body is efficient at extracting what it needs from everything we eat, we still need to provide enough raw material without going overboard with things that will affect our metabolism and health negatively.
eggs: Vitamins A, B, and D, choline, lutein and zeaxanthin, and of course protein
maitake: is a nootropic, boosts immune and cognitive function (I can't remember for sure!) , is anti-inflammatory, inhibits cancer cells, lowers blood pressure, lowers LDL cholesterol
ham: not an ideal nutrient but I like the taste, it does contain protein and boosts nitric oxide
green onion: good for the digestive system, has anti-cancer properties, helps regulate blood sugar levels and blood pressure, is high in Vitamin C, B9, and potassium, and contains many other micros including quercetin.
natto: nattokinase, amines, menaquinone, isoflavones, Vitamin K2, manganese, phosphorus, zinc, and of course protein, helps regulate blood pressure and blood sugar levels, helps build bone density, has anti-inflammatory, anticancer, and antibacterial properties (If you can't stand natto try miso soup for similar health benefits), boosts the immune system. Natto is the one healthy food I would never give up.
tomatoes: a deadly nightshade fruit for lectin-sensitive people. Vitamin C, lycopene, anticancer properties, anti-inflammatory properties, potassium, magnesium, phosphorus
herring (or other small fish like sardines): protein, healthy Omega-3 fats, antiinflammatory, Vitamin B,, D, and zinc
Last edited:
Be a real man and use surströmming for the fish!Two-egg mummified rat stuffed with maitake, green onion, ham, celery, and salsa. And of course, smoked herring. A serving of natto, and a couple o small tomatoes.
I'm giving a nutritional breakdown, because it's good to know what you put in your body when eating. While the body is efficient at extracting what it needs from everything we eat, we still need to provide enough raw material without going overboard with things that will affect our metabolism and health negatively.
eggs: Vitamins A, B, and D, choline, lutein and zeaxanthin, and of course protein
maitake: is a nootropic, boosts immune and cognitive function (I can't remember for sure!) , is anti-inflammatory, inhibits cancer cells, lowers blood pressure, lowers LDL cholesterol
ham: not an ideal nutrient but I like the taste, it does contain protein and boosts nitric oxide
green onion: good for the digestive system, has anti-cancer properties, helps regulate blood sugar levels and blood pressure, is high in Vitamin C, B9, and potassium, and contains many other micros including quercetin.
natto: nattokinase, amines, menaquinone, isoflavones, Vitamin K2, manganese, phosphorus, zinc, and of course protein, helps regulate blood pressure and blood sugar levels, helps build bone density, has anti-inflammatory, anticancer, and antibacterial properties (If you can't stand natto try miso soup for similar health benefits), boosts the immune system. Natto is the one healthy food I would never give up.
tomatoes: a deadly nightshade fruit for lectin-sensitive people. Vitamin C, lycopene, anticancer properties, anti-inflammatory properties, potassium, magnesium, phosphorus
herring (or other small fish like sardines): protein, healthy Omega-3 fats, antiinflammatory, Vitamin B,, D, and zinc
I don't have enough oregano to make it palatable.Be a real man and use surströmming for the fish!
In people sensitive to lectins, these proteins may cause digestive issues like excessive flatulence, liquified stools, distended intestines, and possibly apocryphal leaky gut syndrome. Lectins get neutralized by boiling the food for at least 10 minutes. In the case of tomatoes, almost all the lectins are in the seeds and the skin. Proteins are generally inflammatory even if you tolerate them so a lectin sensitivity is probably very unpleasant for the inflicted and his victims.
Organic California brown rice with shaved Brussels sprouts. The rice was cooked "pasta style" in Chipotle and Calabrian pepper-infused water. The whole was sautéed with finely diced shallot and fat rendered from an odd piece of smoked pancetta that was found hiding behind the mustard in the fridge.
.
.
Last edited:
SammyChevelleTypeS3
$50 site donor 2023
Oregano oil was first used by the Greeks as a form of antibiotic treatment.
GNC and other places has been selling dropper bottles of it for at least 20 to 25 years I have known about it.
Some guys at work and even a GP Doctor told me about its uses long ago.
We keep a small bottle in the house. Costs about $19 and lasts for a year or more.
I will take 4 drops two to three times a day (2-3 days) if I feel something like allergies or a cold / sore throat, ear ache coming on. Sure enough before I even get to day 3 I start feeling better and then just stop.
The stuff works great too on minor scrapes and itchy skin etc....
Some take it weekly for about 3-4 weeks to build immunity at the start of cold and flu season but I dont since I take flu shots.
I guess it could be considered like one of the many grandma's old cold and flu remedies - chicken broth or chicken soup? Hot lemon with whiskey and honey etc....?
Turkey, chicken and pesto on flatbread. As health nut #18FAN says “groundhogs day”
Makes sense that oregano is a potent medicinal weed. Explains the nasty taste. I will rub it on my ankle or somewhere.
The culinary overuse of oregano became a thing in the '70s when bored housewives discovered it. That's why it ended up in dishes it's not supposed to be in.
Last edited:
Winey chuck roasted for hours served over farro cabbage mix
Avocado and some grilled steak we had Cut in strips and some green peppers. In a 0 carb flatbread with pesto.
Similar threads
