Pain, Pain, Go Away!

People are getting tired of bad behavior and they're not taking it anymore. I'm seeing everything from fewer groveling apologies from companies that said something mildly insensitive to more people cutting off family members. A recent Reddit thread was a woman asking AITAH (am I the asshole) for not accommodating someone's food allergies after seeing this person regularly cheat on her special diet and, for the coup de grace, was a no-show at a party even though the woman made a special cake for her.  "Thanks for making gluten-free stuffing, but this pie looks so good! Got any beer to go with it?" Image made with Grok Imagine. Don't let this happen to you! Whether you're the host or the guest, you can avoid resentment and avoid being the AH.  For Hosts If you're unwilling or unable to make special food for someone, just say so from the start. "I'm sorry, but I'm just not going to be able to do it" is all the explanation you need. If yo...

After another bad experience taking marine oil pills--it was algae oil and caviar SPMs this time--I asked Brave AI for answers. After years of unexplained heart pounding after meals, breathlessness from sunlight this year, and five months of having to take the maximum dose of Mucinex every day, I have some answers and suggestions about what to do.  IMPORTANT: MCAS symptoms vary from person to person. What AI recommended for me might not be right for you. AI generated by Grok.  Fish & other marine oils ME: marine oils like krill oil and algae oil give me acne and acid reflux. I have MCAS also. BRAVE AI:  MCAS changes the picture significantly, and it actually unifies both your symptoms under one mechanism. The key finding: omega-3 epoxides promote mast cell degranulation A 2017 Nature Medicine paper (Arai et al.) identified omega-3 fatty acid epoxides — the exact same CYP450 products we've been discussing (including the DHA epoxide that becomes 19,20-DiHDPE via sEH) — ...

I'm finally getting answers about weird health problems that have kept coming and going over the years for no reason I could ever explain: pounding heart, bloating, insomnia, heat intolerance, intolerance of high-fat meals, and getting winded easily even though I'm physically fit. These health problems all came roaring in at once this spring when I did a huge landscape project, pushing through it even while I had a cold. The yard looks fabulous, but I ended up with A three-week cold Post-viral syndrome for another few weeks An ongoing cough  Insomnia (tired but wired late at night) A puffy face, especially in the morning and after eating foods I’d previously tolerated (including SIBO yogurt) 6 pound weight gain TATT (tired all the time) Being easily winded Having a hard time cooling off Being sensitive to sunlight Grok (X’s AI feature) said this could be mast cell activation syndrome (MCAS). Mast cells are immune system cells that put out pathogen-fighting and other substances ...

If you make any recipes listed on this blog, you can now read the ingredients on your phone at the grocery store without eye strain. The font is bigger and closer together in both snippets and full posts. And just as before, the text is the width of the phone (no need to hold your phone horizontally).  Shout out to Grok, X's AI feature, for providing the CSS code that made this possible.

Cajun flavor at northern speed  Here's the full recipe, which is too long for a youtube comment. See the video here .  Ingredients 1 bag frozen riced cauliflower (12 oz) 1 bag frozen Cajun mirepoix (12 oz) 1/2 bag frozen okra (thawed) (use 6 oz) about 2.5 cups broth  12 oz Andouille sausage (cooked)  1/2 t onion powder  1/2 t minced dried garlic  1 can stewed tomatoes (14.5 oz) 2 teaspoons Cajun spice  3 tablespoons butter (divided) Directions Put the cauliflower in a bowl, add a little water, cover it with a plate, and put it in the microwave on high for 3 minutes. Melt 2T butter in a big skillet at medium-high heat.  Slice the sausage into thin slices.  When the butter is melted, put the mirepoix in the skillet and stir it in. Slice the thawed okra.  Carefully take the caulirice out of the microwave, give it a stir, and put it back in for 3.5 minutes. In another skillet, melt 1T of butter on medium high heat.  When the microwave b...

Remember when the blogosphere was a wild ride? Doctors, writers and researchers dove into research, picked apart studies and stood up to official advice and conventional wisdom that didn't work. We found each other in the comments and made a community.  Along the way, Dr. T. Colin Campbell's research got exposed as shoddy by an English major, Tom Naughton made us laugh, "safe starch" fads made us scratch our heads, "Diabetes Warrior" Steve Cooksey almost went to jail, CarbSane trolled everyone who was anyone, and CarbSaneR trolled the troll.  Now it's very quiet. Blogs don't come up in Google search results anymore and even if they did, most of the bloggers have stopped writing.  That's why I've moved on to YouTube. Videos do come up in search results and my shorts--which are mostly what I make--get pushed out to hundreds of people or more. My videos are on food and health (biohacking), but also on growing things and fixing things. If you...

After watching some people online getting freaked out about trying to put on holiday dinners and getting overwhelmed to the point that they're thinking about canceling the whole thing, I thought I'd put out a restaurant tip that will help people put on a dinner with less aggravation. A big complaint among the frustrated home cooks I've seen is that family members are not contributing to the dinner. But a bigger problem I see is that their menu is just too big. One lady's family is having her make 12 dishes all by herself, and some of these dishes look pretty complicated. Watch the video here or read on. The reason this is aggravating is that more dishes mean more shopping, more prep, and more cleanup. It's hard to make several dishes that will all be ready at the same time. Even though I used to be a prep cook at a restaurant, I've put on Thanksgiving dinners myself, and I cook from scratch almost every day, there's no way I'd try to make a 12-course di...