My current experiments (otherwise known as meal preparation) in losing weight are still pointing to phospholipid-like molecules. If I combine a low-carb first part of the day (i.e., breakfast and lunch) with beverages and compounds aimed at getting these molecules broken down in my intestines, I think I see faster weight loss, especially if I'm able to get in some exercise during the morning.
Here are my steps at present:
1) First beverage (around 7-8 am) is distilled water/banana (or plantain) leaf (toasted black in the toaster)/celery leaf pieces from a jar I keep in the sunshine so that the celery leaf pieces can still receive sunshine and produce enzymes. I strain about 1/4 cup of it with a nylon mesh strainer and just drink it plain.
2) About an hour later, I microwave on high for 60 seconds [UPDATE: this must be in something with a glass inner lining, not plastic. Presumably, that means silica in glass is vitally important.] some Hershey's Special Dark Cocoa on which I have sprinkled powdered onion (dried, from the dollar store) and then sprinkled some red raspberry seed powder and then sprinkled powdered toasted banana/plantain leaf (I roasted it in the toaster myself and used a wooden spoon to turn it into powder) and dill weed. I microwave it in a ceramic mug and then let it cool just a couple minutes. Then I put small pieces of fresh tomato (washed and dried before cutting) in. Last I stir in a small pat (around 1/4 teaspoon) of butter (I used salted because the unsalted butter has undisclosed additives in it these days in the USA--I'd rather use plain unsalted butter). Then I eat it all (it's only 1-2 Tbsps total). I also eat a little raw green cabbage.
3) About an hour after that, I strain and drink a little more of the celery leaf beverage from step 1.
4) During the rest of the morning, I try to jog for around 40 minutes, and if I'm hungry or thirsty, I alternate between the snacks in step 2 and the drink in step 1.
5) For lunch, a moderate-carb lunch seems to work well. I try to avoid anything with baked Vitamin E or A, since those seem to be counterproductive for losing weight. At least, I've noticed that raw carrots are fine, but cooked carrots are not. The same seems to be for other foods higher in Vitamins A&E. I also drink a protein-vegetable smoothie I make with my blender: I puree till steaming cacao nibs (unsweetened), a few broccoli florets, some soaking water from red raspberry seeds, and some water (I only use distilled water for both), and then I let that sit a few minutes and pour it into a glass jar containing beef gelatin (hydrated ahead of time with a relatively large amount of distilled water) and topped with a little Hershey's Special Dark cocoa. I stir that and drink it throughout my meal. I eat a lot of vegetables and homemade yogurt.
6) Dinner is similar to lunch, except I also eat potatoes, rice, and even some bread. I often even have some dessert.
7) About an hour after lunch and dinner, if I remember, I drink a little more of the strained beverage from step 1.
I think that the blender drink from lunch/dinner and the microwaved cocoa/spice/herb-tomato concoction are providing a nitrogen-and-sulfur-compound-altered aromatic aldehyde (look up Twitchell reagents for an idea of the kind of compound I'm looking at) that, with the help of vanadium, silicon, and lithium, alters phospolipid-family molecules (i.e., ones that contain arsenic, bismuth, or antimony in place of the phosporus atom) such as to make them promote weight loss once the middle part has been freed by phospholipases D and C (which are found in celery leaf and in brassica vegetables such as cabbage and broccoli) down in the intestines. I think the toasted banana leaf in step 2 does something to stabilize the celery leaf enzyme so that it can survive the gastric environment and make it to the intestines without losing its function.
Because the banana/plantain leaves are from the tropics and are basically unprocessed, I think they provide the vanadium (a trace mineral) I need; putting them in the toaster changes the vanadium to a more useable form, I think the necessary aromatic aldehydes are in the cocoa and to a greater level in the red raspberries. I think the gelatin and the tomatoes are providing necessary lithium; I think that rubidium might also be involved, helping me to get lithium in the correct form. The vegetables are providing the needed sulfur and nitrogen compounds, with the help of heat and the trace minerals in the cocoa/cacao nibs. Butter and gelatin appear to provide the needed phospholipid-type molecules. I think the glass jar and the dill weed are providing silicon.
As you can see, this is a fairly complicated process. Oh, well. Life isn't always simple. I'll keep plugging away at it, but I think I've learned a lot and made some good progress in the past few weeks.
[UPDATE 4/14/2023: I think another phospholipase enzyme is needed to prepare the phospolipid-family molecules that I'm looking at. My current focus is on phospholipase A2 (PLA2), which can remove the fatty acid that is next to the phosphate at the 3rd spot on the phospholipid glycerol. I think this could be a necessary first step in altering the phospholipid-family molecules because it frees up neighboring space to permit the change without interference by the removed fatty acid. Sources of PLA2 include soy (which is very frequently in the canned fish which I have observed to be connected to weight loss), some animal tissues, the orange plant, rice, etc. (see more plant sources in the article "Secretory Phospholipases A2 in Plants," Mariani, María Elisa & Fidelio, Gerardo Daniel, 2019, Frontiers in Plant Science; online at https://www.frontiersin.org/articles/10.3389/fpls.2019.00861/full). The plant sources of PLA2 all seem to be associated in some way with weight loss, so I am cautiously optimistic at having identified another necessary step to making the needed molecules for weight loss.]
