When I blend some foods, such as raw cacao nibs, butter, peanut butter, and curded-milk products (some of them) with juniper sap that has been partially dehydrated, I see a greater increase in helpfulness in losing weight. Has anyone else experimented with juniper berries (they're not technically berries) or dehydrated juniper sap? Or even noticed anything special about them?
Juniper berries are actually a common food spice in a few parts of the world. They were commonly used in medieval times instead of black pepper, and dehydrated juniper berries look very similar to black pepper. They also taste pretty good. :)
[Update on June 26, 2023: I've continued to experiment with juniper berries, and I have come to conclude--based on the sweetish taste of the juniper berries that work versus the lack of sweetness in juniper berries that don't work--that the molecule from some of them that helps in weight loss is one that is soluble in chloroform (CHCl3). That leads me to P4 (four phosphates bound in an independent compound, i.e., "white posphorus"), which is soluble in CS2 and chloroform (CHCl3). P4 is made by heating together solid calcium phosphate (Ca3(PO4)2), carbon (C), and silicon dioxide (SiO2), and it isn't soluble in water. I did look at heating solid SiO2 earlier because of my daughter's former success in heating dry SiO2-containing stevia sweetener powder in the microwave. This seems a promising avenue of research, although I suspect given the kelp connection, I'll probably end up looking at CHCl2Br or possibly some other combination of 3 halide ions with CH. To make CHCl3, one does need Cl2 (chlorine gas), which is made by running some electricity through a solution containing chloride ions (so plain salt can come in handy, as can a battery or some static electricity). Interestingly, electricity can be present in a mixing bowl depending on the materials used, the way a mixing appliance is wired, and the spacing of the attachments. Some processed foods--like salted butter--would thus have a little chloroform in them while others wouldn't, depending on overlooked things like mixer attachment metal alloys and such.]
[Update on November 18, 2023: Iceland is one of the world's foremost users of juniper berries in food. I think it's why they stay relatively slender despite a very fattening cuisine. Unfortunately, Iceland is about to have a volcanic eruption that is forcing the evacuation of a mostly-unknown town called Grindavík. Grind-avík. This town being emptied just happening to have the same name as one of the major ways juniper berries get processed seems too improbable to be a coincidence. I think Iceland is being forced to give up its "special" version of juniper berries by a shadowy group that can trigger volcanic eruptions on its geologically-unstable island. Since grinding appears to be targeted, I think that something in the grinding process--perhaps an ozonified cobalt--is doing an otherwise hard-to-attain ionization to an element relatively high in juniper berries, perhaps yttrium or gold.]
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