Further experiments in weight loss point to a possible need for a phosphotransferase enzyme contained in animal products, including dairy

I get better results when experimenting as described in section (2) of my post https://petticoatgovernment.blogspot.com/2023/03/update-on-some-promising-advances-in.html when I remember to include a little plain butter than when I do not. Because I am investigating manipulation of phospholipid-like molecules, I currently think it's possible that the butter is providing a phosphotransferase that assists in forming desires phospholipid-like molecules. Specifically, I'm looking at whether it might not be phosphotidylserine synthase. I think I'm also trying to avoid any action by the enzyme phosphatidylserine decarboxylase. 

Another thing I'm focusing on is using the phospholipases in fresh tomato mixed together with unsalted, home-ground peanut butter as a source to obtain phospholipid-like molecules. I'm not sure yet whether the lithium in tomatoes is important, but I seem to get better results if I hold off on adding any NaCl (salt) until the very end.