PsychedelicEagle

Great share indeed. Thanks.

Interesting. @Natasha Tori Maru, what psychedelics/ROA and for how long is HRV lowered?

@Natasha Tori Maru, cheers on mastering your habits that much. This is quite amazing. Btw, I've bought the Withing's Sleep Analyzer, since I realized Garmin wasn't tracking my sleep that well. I can easily recommend that device. Currently, I'm also tracking all my food intake with Cronometer. I will report back once I gather more data.

These microgram scales are $20 bucks, better to use than to risk overdose. They indeed are not precise enough for dosing a single 5-MeO-DMT hit, but still better to be on the safe side and use both volumetric as well as weight measurements. Once you have the scale, you can weight several volumetric measurements to have an average of what you get with your micro scoop.

This is from Leo POV how an e-scooter ride looks like.

Cheers. Btw, I just bought this two-layer steaming pot. It makes steaming large and diverse quantities of vegetables even easier. If you have the clockieren, you can even put it at the base and boom -- three-layer steaming. It's handy, for instance, for broccoli, where you wanna steam the stalk much longer than the florets.

@LoneWonderer, can you pls share the nutritional contents of the low-sodium salt you're using? PS: Nutritional Yeast is yet another alternative for flavoring food.

I've been tracking all my food intake with a food scale and the Cronometer app, for the last two weeks. It's been a great experience to get a deeper intuition not only on macro but also micronutrients, especially if you're into optimizing food ratios (e.g., Carbs:Fat, Omega 3:Omega 6, etc.). I'll share my Cronometer report below so you can see how it looks. Cronometer.pdf PS: I did not include the mineral and vitamin supplements I use in there, just protein supplements. But Cronometer has that option too. You can scan the label and if it's already registered it's even easier to log the food.

I'm also curious to see if those types of devices actually work to increase HRV. In the meantime, I bought a new Garmin watch (my current one is quite old, no HRV) to track it. I guess first it's interesting to keep track of measurements for a while (as a baseline) before trying out the intervention. And the intervention can be what @Yimpa very sensibly suggested above, i.e.

Great video!

Every day I take my food container full of cooked lentils, broccoli, cauliflower, and other veggies. I take it with me, leaving it off the fridge for about 6 hours until I eat it later in the day. In my case I package these containers right after cooking, so they should be mostly void of microbes. The case would be different for the type of food. E.g., yogurt would probably be quite bad by then. PS: If you are unsure whether something is rotten, your senses can give you a hint. Does it smell bad? Does it taste bad? Does it look bad? Nature has made us with most tools required to filter out non-nutritive or poisonous food.

Quoting GPT: it’s still classified as a processed meat, and the World Health Organization (WHO) has classified processed meats like sausages, ham, and bacon as Group 1 carcinogens—meaning there’s strong evidence they can cause cancer, especially colorectal cancer. So while fewer additives is better, the process of curing, smoking, or preserving meat is what makes it risky, regardless of how “clean” the label looks. Yes, I agree. I meant more as a general rule. One would have to clean their taste by eliminating junk before using it. And even then it would be more a rule of thumb with non-complete overlap.

The irony of the video is using raw veggies while adding heavily processed foods like sausage, full of preservative like nitrites. Shaking the perspective a bit, shouldn't we instead ask: what are there benefits to cooking? 1,500,000+ animal species in nature eat only raw food; 1 eats cooked food. Advanced glycation end products (AGEs) and many other cooking toxins are well-documented in the literature. @cistanche_enjoyer brings up relevant points about anti-nutrients and nutrient availability. One con of breaking down fiber by cooking is increasing the glycemix index of food (not a problem for veggies having a low caloric density, of course). Also, by cooking fiber, we make it less available to our gut microbiome. It's a balance. Only eating cooked food is more likely to starve the healthy bacteria in our gut, which is already in fragile circumstances for the average person. The cooking method as well as the food you cook matter. Avoid high temperatures, especially combined with dry heating methods, that will tend to form the highest concentration of AGEs (especially for food high in fat and protein, like meat). Prefer cooking methods that preserve nutrient content like steaming when possible. And, when possible (for the right foods), eat raw. The idea of eating raw food is not to try to eat anything raw, but to favor the foods that we evolved to eat: the ones we find naturally tasty: fruits, some veggies, nuts. Not all veggies are tasty and the fact that our body notices that is a hint that perhaps it should not be our main source of nutrients.

Simple democracy system: each person has two votes: one for whom they want to elect, another for whom they want to prevent election.

Let's brainstorm on the essence, the most foundational and abstract aspects of feminine and masculine energy. What are the major distinctions that better define these two concepts? To start, here is a board I found in my old notes. What would you add or modify?