So here is roughly what I did for the past two days which seems to have potential for helping me burn some fat:
0.5) At least an hour before, drink some celery leaf/roasted banana leaf ash/distilled water (strained with nylon mesh).
1) Microwave for 60 seconds 4 raw juniper berries and some dried parsley leaves. Use a plastic IKEA children cup with a small blue translucent lid so as to keep in any gases formed. Let cool while doing the next 4 steps.
2) Microwave for 60 seconds around 20 raw juniper berries in a white mug with beer salt (for the silicon dioxide in it). Stir with something gold (I use a Black Hills gold earring). Press 2 of the juniper berries into a small amount of salted butter on the tines of a personal blender.
3) Swirl into the (2) mug some roasted banana leaf ash and microwave for 60 seconds more. Stir with the same gold item. Press 2 of the juniper berries into the salted butter, too.
4) Grate some cinnamon bark into the (2-3) mug, swirl it, then microwave it for 60 seconds more. Press 4 of the juniper berries into the salted butter, too.
5) Swirl into the (2-4) mug some dry ash from banana leaves that were soaked in a solution of distilled water and epsom salts and then roasted. Microwave for 60 seconds. Press 2 of the juniper berries into the salted butter. Stir with a silver implement (I used a silver fork handle). Press 3 of the juniper berries into the salted butter.
6) Use the personal blender to make a puree with distilled water and the juniper berries in the salted butter from all the preceding steps.
7) Make "DCT" (microwave 60 seconds dried dill weed on Hershey's cocoa in a Classico pasta sauce glass Mason jar, then stir in with plastic some just-sliced small pieces of Roma tomato).
8) Make "VOC" (microwave 60 seconds in a mug a little roasted banana ash on a little onion powder on Hershey's cocoa), and put some into a room temperature mug ("VOC-lukewarm"). This room-temperature step seems crucial.
9) Pour some distilled water in which dry soybeans have been soaked overnight into both VOC and VOC'. Also pour some of the (6) butter puree into VOC and VOC'. Stir in with plastic, not metal utensils.
10) Pour the two mixes from step (9) simultaneously into the (7) DCT and stir with plastic.
11) Eat half of the (10) mixture. Add some just sliced small pieces of raw green cabbage and eat the rest.
[I tried an additional step with cream of tartar, but I think the potassium in it messes something up.]
[Update 05/04/2025: Leaving out the potassium seems to have resulted in another weight drop over the course of yesterday. Either that or there's a time lag from the day before or the Bertolli's pasta sauce had something special in it...I had three servings of spaghetti at a church fundraiser last night and none of the salad or breadsticks. The pasta was DeCecco's, made in Italy but with added vitamins. The sauce was Bertolli's organic, and I think some ground beef was added to it by the church leaders.
I did do one other thing different yesterday. When I made my broccoli/cacao nibs/gelatin smoothie that I always have with any food eaten after noon, I added into the blender (with the broccoli and cacao nibs) a juniper berry from step one above and a juniper berry from step five above. I had the smoothie at lunch (a low carb lunch of broccoli, cauliflower, and eggs), snacks (some dried cucumber, later an orange, and occasionally a tiny bit of dried chili powder), and dinner (3 plates of spaghetti with sauce). I didn't even exercise yesterday. I hope my scale isn't just messing with me. I really should be using a better bathroom scale if I am going to pay so much attention to it!]
[Update 05/05/2025: I'm down another pound this morning. I'm at my lower weight limit and will have to stop low-carbing for lunch. We'll see what happens next....]
[Update 05/13/2025: I'm not at my lower weight limit, and I haven't been able to recreate the weight loss. (Sigh.) I did have a lovely Mother's Day meal with pasta made by my youngest. Life does go on in many pleasant ways. :)
Because of a possible clue about "jet in toast" and previous successes years ago with heating stevia/silicon dioxide with cinnamon, I'm looking at whether an edible version of "jet glass" (made with silicon dioxide, calcium/sodium ashes, and iron) might be helpful; I'm using the broiler on the oven to "sinter" the silicon dioxide with other things that might have the needed elements to make jet glass.
Now that I think about it, I have seen toast associated with noticeable adipose tissue depletion before. Several years ago, we were learning about the Netherlands. At breakfast I toasted wholegrain bread for my two youngest, buttered it, then put chocolate sprinkles from the Netherlands on the toast. I also gave them yogurt to eat alongside the toast. Within a week, my two little girls, who weren't overweight, were looking "hollow-cheeked" from something in the breakfast combo.]
[Update 05/15/2025: For some reason, I have been overlooking hafnium, which co-occurs with zirconium and is in foods like spinach beef, and eggs. Based on my experiments and the standard reduction potentials of various ions, a dry microwaving of a source of aluminum, a source of hafnium, a source of lanthanum and hydroxide ions, and silicon dioxide should allow me to make the hafnium (+4) ion, which is tricky to get and must be done with no water present. Hmmm, how to get it: Garlic peel for aluminum, banana leaf ash for hafnium, cocoa for hydroxides and lanthanum, and dried dill weed for silicon dioxide. Yes, cocoa and garlic together....luckily I'm not a picky eater when it comes to strong tastes and smells.]
[Update 05/19/2025: The cocoa and garlic were...interesting. I don't think the combination helped, though.
I'm now looking at what elements can be more easily affected in weight-loss promoting ways when mercury is present.
Not only can water be used to make solutions at room temperature, but so can liquid mercury. Perhaps mercury is valuable as a medium, but not as an end product. Given prior noticeable weight loss from canned fish noted by me and an adult daughter, together with mercury's reputation for being in canned seafood, this makes sense as the next possibility to try.
Right now, due to previous successes with Scandinavian juniper berries, I'm going to look at scandium. I am specifically going to focus on whether potassium ions in mercury (I think mercury is present in alloy form in some flatware) can help ionize scandium in productive ways.]
[Update 05/23/2025: New direction (well, a prior direction with renewed attention): If I put my silver and Thai bronze flatware in a mixture of powdered eggshell and hydrogen peroxide and then, while they are wet, put them in a 500 degree oven right under the heating element until they are hot and totally dry and then let them cool on the countertop, using the flatware in some of my usual experiments seems to make a difference!
What am I making? MgO, CaO, SrO, or BaO? A less usual alloy of silver or bronze that relies on annealing? I don't know.
But this is a much better direction than wondering about mercury. First, it's supposed to be safer not to mess around with mercury, Second, I don't have access to deep sea fish, and our US food supply doesn't have any other source of mercury. So, trying different ways of treating the tableware will be my new direction for some time.
An irony about this new direction is that when I was just 17, I worked for two months in the dishroom of a BYU cafeteria, so I have a little experience with just how hot flatware gets in large commercial dishwashers. I wonder if all-you-can-eat buffets and college student cafeterias get some sort of weight-related benefit for their customers from their dishwashing equipment, depending on the flatware and detergents they use. Our new, energy-efficient in-home dishwashers wouldn't be as able to make as much of a difference in alloys or chemical compounds because they don't get dishes as hot.]
No comments:
Post a Comment