Food and drink

[C-Mag]

Take it easy or you might not win the Feats of Strength competition at Hash's Festivus party next December.

Gonna need to Carb Load before the Feats of Strength.............. Chicago Pie and Beer.

[SuburbanFarmer]

Caber toss eliminates most of the girly-men pretty quickly

[Speaker to Animals]

Looks like Hash is going to have to install a bench and a squat rack.

[Speaker to Animals]

Found a new trick. Garlic can produce a chemical (allicin) that can help prevent cancer. The problem is, when you cook garlic, you kill the ability for it to produce allicin. But if you eat it raw, your breath is going to stink like hell, and you don't want garlic breath every single day. However.. if you chop garlic and let it rest on the counter for at least 45 minutes before cooking, the garlic will produce a fair amount of allicin on its own that is not harmed by cooking. Thus, you can still get most of the cancer-fighting benefits of garlic without the bad breath by simply chopping it an hour or so before you cook and letting it rest on the cutting board for that time.

[Hastur]

Found a new trick. Garlic can produce a chemical (allicin) that can help prevent cancer. The problem is, when you cook garlic, you kill the ability for it to produce allicin. But if you eat it raw, your breath is going to stink like hell, and you don't want garlic breath every single day. However.. if you chop garlic and let it rest on the counter for at least 45 minutes before cooking, the garlic will produce a fair amount of allicin on its own that is not harmed by cooking. Thus, you can still get most of the cancer-fighting benefits of garlic without the bad breath by simply chopping it an hour or so before you cook and letting it rest on the cutting board for that time.

Seems like a cumbersome workaround. Just take some Allicin powder extract.

[Speaker to Animals]

Found a new trick. Garlic can produce a chemical (allicin) that can help prevent cancer. The problem is, when you cook garlic, you kill the ability for it to produce allicin. But if you eat it raw, your breath is going to stink like hell, and you don't want garlic breath every single day. However.. if you chop garlic and let it rest on the counter for at least 45 minutes before cooking, the garlic will produce a fair amount of allicin on its own that is not harmed by cooking. Thus, you can still get most of the cancer-fighting benefits of garlic without the bad breath by simply chopping it an hour or so before you cook and letting it rest on the cutting board for that time.

Seems like a cumbersome workaround. Just take some Allicin powder extract.

Problem being my supplements already cost me well over a hundred dollars each month. I like garlic. I don't like fucking brocoli sprouts. So one supplement I buy is fermented brocoli sprouts so that I get a high daily dose of glucoraphanin and sulforaphane. I have a problem with copper absorbtion, which fucks up my vitamin D levels and thus also my melitonin levels, so I have to get all three of those. I need magnesium malate, zink oratate, B-complex, and DHEA for hormones. Then there's the high LDL problem which requires some other stuff. The sleep problems which require some shit.

Dude, I can't buy garlic powder extract or whatever.

I am trying to get as much in my food as possible here.

[doc_loliday]

Well over a hundred bucks a month on supplements? Jeepers creepers.

[Speaker to Animals]

Well over a hundred bucks a month on supplements? Jeepers creepers.

A lot of it is to manage the issues related to the neurologicxal problems, though. Especially sleep and pain.

I can't afford to buy supplements for stuff I can get in my food without throwing up (i.e. brocoli).

To be fair, most of that is related to building muscle, though. I can't deny that. Pre-workout, protein powder, and bcaa powder adds up to a lot of money.

[Okeefenokee]

The wife made a big pot of tamales last night, and is making a second one tonight.

[Haumana]

The wife made a big pot of tamales last night, and is making a second one tonight.

Tamales are fun! I figured out how to turn the Weber into a smoker and have made about 2 1/2 pounds of beef jerky last week. Nom!