peaches

My father used to listen to it in the communist dictatorship. All in secret, of course. You would not want the Security Services to know that. He was well aware of the reality outside the dictatorship bubble.

Well…in parallel to whatever treatment, you could slowly work on those. They really help in recovery. Inflammation can make joints more painful. For sleep, what I did was, slowly change attitude to whatever causes the stress, take magnesium bisglycinate before bed, not eat a few hours before bed, use some relaxing music and meditation, go for walks outside. I always ate healthy, so that it easy for me, but you can start making small changes incremental. Bad sleep makes you crave junk food. For microbiome, I started making my own kefir and kimchi. I also followed some protocols from Dr Wiliam Davis book: Super Gut. That is how I cured my SIBO. Recently, I introduced more iodine, and that helped me even more with the sleep.

Anything with beans, banana bread, lactofermented veggies, long fermented sourdough bread.

I bought a nice big lamp for the living room from a second hand shop for 15€. It produces such a nice ambient light. Before that I was always fidgeting with the lights so that I don’t have a bright one in the evening hours. And it is also beautiful.

I agree. Once you have one, you don’t wanna go back to only paper. I take mine with me in vacations.

What do you suspect could be the problem? How are your stress levels? How is your microbiome? Do you sleep well? Do you eat well?

Regular good night sleep and avoiding junk food will give you wiiiiings

You are welcome and have fun cooking!

Wicked. Like when you dream you woke up from a sleep. That happend to me twice in a loop.

Well by tasting it and feeling that it is too sweet for a savoury dish. And you have the feeling that it misses something, but it is salty enough. You have to train your senses about the sweet stuff. If you are used to adding sugar to your savoury dishes, then it might be difficult to spot the sweetness from a vegetable. Now, not everything needs acidity. I would not make a chicken soup with noodles an acidic one. But I do add a spoon of apple cider vinegar at the beginning of cooking the chicken, since they say this will extract more minerals from it. But it is not mandatory. But if I make a curry for example, the sweetness of the coconut milk is too much, so I add either some lemon juice, or some tamarind paste. Little by little, until it tastes balanced.

Sometimes it happens with salt, I taste the dish and I feel like it misses something, but not acidity or sweetness l, so I add a bit of salt and see if it improved. With time, you kind of know how much to add. Another trick regarding salt, you can salt all the ingredients separately. Since the quantity is smaller, you can visually tell how much you need, as if when you salt something on your plate, or the salad you just made.

So you imagined you were the child? Interesting.

Ha ha, true! I was imagining a boy.