糖質や炭水化物の摂取量は年々減っていますが肥満やそれに伴う病気は増え続けています。 増えているのは植物油の消費量です。 ところが植物油の摂り過ぎに注意しよう！とメディアで報じられる頻度は非常に低いです。

Broda Barnes developed a temperature test for hypothyroidism in the 1940s when he noticed that basal temperature, when done correctly, gave results similar to the BMR (gold standard). The medical establishment did not adopt his test. Instead, the much less relevant TSH became the test of choice. This test, rather than the illness, became the focus.

@maorica そうですね。癌も難病も病気をいやすための症状。

少し寒いだけで途端に鼻水を出し(体内の余分な水分出して体を温める)、クシャミを出してくれる体(クシャミは全身運動で一回クシャミをすると多少体温が上がる)、そんな体の出す「血圧」に間違いがあると思うか？　血糖値に間違いがあると思うか？　体は神の宿る宮居。体をバカにしてはいけない‼️

いつから乳製品が悪者にされたんだろう？原発事故の後牛乳やめてた。でも10年くらい我慢してココナッツオイルと豆乳とかオーツミルクで代用してたけど、やっぱり乳製品美味しいからやめるのやめた！てなった。 移住してからだな。神戸の時はそういややめてたなぁ

Cacao/cocoa butter is another fat that increases metabolism - via its saturated fatty acid, stearic acid (SA). SA increases mitochondrial fusion, where individual mitochondria merge to form larger, interconnected networks - improving their function and energy efficiency.

I miss the days when a doctor would prescribe that you go sit by the sea & drink warm broth to cure your agonies.

I know a nice German girl who was “diagnosed with lactose intolerance” at the age of 9. She’s been avoiding dairy and drinking soy products as a substitute for 10 years now. She had very bad estrogen dominance symptoms when I met her and terrible acne. I was drinking 4 liters of

@rh2_starseed @ck6kF2nQGuXlkoU 食べ物に毒って付ける時点で奢りだよ。 美味しくありがたく戴く。 戦時中の人からしたら4毒アホかって言われるよ。

Once the ovaries reduce their activity, the adrenals take over as one of the primary energetic systems for menopausal women. DHEA, mostly made in the adrenals, comes in for support. This is why it’s extremely important as a young woman to take care of the adrenals. Women that tend to do better in their menopause phase, have greater adrenal function.

🍰#夜ドラ【#バニラな毎日】🧁 月曜から木曜 夜10:45〜 ＼第4週スタート／ 今食べたいのはどれ？コメント欄で教えてください。 ❶タルトフリュイ ❷タルトタタン ❸オペラ ❹モンブラン 👉見逃した方はNHKプラスで #蓮佛美沙子 #永作博美 #木戸大聖 主題歌🎵 #SUPERBEAVER

"In the 1940s, carrageenan, a polysaccharide made from a type of seaweed, was recognized as a dangerous allergen. Since then it has become a standard laboratory material to use to produce in-flammatory tumors (granulomas), immunodeficiency, arthritis, and other in-flammations. “Years ago, I noticed that Oregon was one of the few states that still had real whipping cream and cottage cheese without additives, so I have been trustingly using cream in my coffee every day. Last week, I noticed that my cream listed carrageenan in its ingredients. Over the years, I have avoided carrageenan-containing foods such as apple cider, hot dogs, most ice creams and prepared sauces and jellies, because they caused me to have serious allergic symptoms. Carrageenan has been found to cause colitis and anaphylaxis in humans, but it is often present in baby “formulas” and a wide range of milk products, with the result that many people have come to believe that it was the milk-product that was responsible for their allergic symptoms. Because the regulators claim that it is a safe natural substance, it is very likely that it sometimes appears in foods that don’t list it on the label, for example when it is part of another ingredient. It has become an increasingly common material in the food industry. Articles are often written to praise its usefulness and to claim that it doesn't produce cancer in healthy animals. Its presence in food, like that of the polyester imitation fat, microcrystalline cellulose, and many other polymers used to stabilize emulsions or to increase smoothness, is often justified by the doctrine that these molecules are too large to be absorbed. There are two points that are deliberately ignored by the food-safety regulators, 1) these materials can interact dangerously with intestinal bacteria, and 2) they can be absorbed, in the process called "persorption." Ray Peat: Food-junk and some mystery ailments: Fatigue, Alzheimer's, Colitis, Immunodeficiency

This is what unimpaired glucose oxidation looks like.

安全なガラス製のメジャーカップのススメ マイクロプラスチックの盲点は計量カップもありますよ！ 100均とか使ってませんか？ 鉛フリー、BPAフリーのガラス製に変えましょ☆ ガラス製もいろいろあるけれど。 安全性が高くデザインが良きの両方揃うのはやっぱりコレ！ 創業110年アメリカ老舗ガラスメーカー アンカーホッキング社のファイヤーキング！ 赤のロゴにコロっとした形がかっこいい！ 置いておくだけでアガります！ もちろん！アメリカ製です。 計量はもちろん、ソースやドレッシングつくったり、 卵溶かしたり、調味料や粉ものを混ぜたり。 ミキシングボールとしても！調理器具を入れたり。 アメリカ製　耐熱強化ガラス 耐熱温度120℃　 電子レンジOK！ ※IH、直火、電気調理器はNGです。 紹介しまーす☆ 👇