Use PFAS and toxin-free cookware, such as titanium pans, to prevent exposure to harmful “forever chemicals” linked to major health issues like hormone disruption and gut problems.
Enjoy your food slowly, taking pauses between bites and food types, to allow complex flavors to develop and to fully appreciate the dynamic sensory experience. This enhances pleasure and allows new flavors to emerge.
Gradually adjust your taste preferences over time by reducing intake of overly sweet or salty processed foods. This can reset your palate, making natural, unadulterated flavors more enjoyable and richer.
Ensure your sleeping environment’s temperature is correct, as a slight drop in body temperature is crucial for falling and staying deeply asleep, and a slight increase helps you wake refreshed.
Incorporate Non-Sleep Deep Rest (NSDR) audio scripts into your routine for relaxation, recovery, and to improve your ability to fall back asleep if you wake during the night.
Add a pinch of salt to bitter-tasting foods or drinks, such as coffee or grapefruit, to diminish the sensation of bitterness due to the opposing chemical interaction between salt and bitter compounds.
Adopt a meal structure of soup first, then the main course, and salad last. Soup helps fill the stomach for satiety, while salad refreshes the palate and closes out the main part of the meal.
Utilize comprehensive lab testing services to get a snapshot of your bodily health, including heart, hormones, immune function, and nutrient levels, to gain personalized insights and detect potential issues like toxin exposure.
To avoid crying while cutting onions, wear goggles, frequently rinse the cut surfaces with water to remove volatile irritants, or opt for non-pungent onion varieties like Maui onions.
To reduce gas from beans, soak them in water and then boil and discard that water before cooking. This leaches out the gas-causing oligosaccharides.
Introduce beans and legumes into your diet more frequently over time. Your gut microbiome can adapt, reducing initial discomfort and gas production from these beneficial foods.
Grind coffee beans fresh each time you brew to maximize flavor, as this can significantly impact the taste of the beverage.
Play around with the temperature of the water used for brewing coffee, as different temperatures extract different molecules and can profoundly alter the resulting flavor and pleasure.
Conduct an experiment by collecting coffee at different intervals (e.g., every 30 seconds) during brewing to taste what comes out early, middle, and late. This helps understand how extraction time affects the presence of larger, more tannic molecules.
Whip egg whites in a copper bowl to achieve a superior texture, color, and consistency, as copper ions interact chemically to stabilize the foam.
Use copper bowls when making jams and jellies. Copper inhibits the breakdown of sucrose into glucose and fructose, which helps maintain the desired texture and behavior of the preserves.
Drink yerba mate as a preferred source of caffeine for a steady rise in energy and focus without a crash, while also benefiting from its blood sugar regulation, high antioxidant content, and digestive support.
Incorporate AG1, a vitamin-mineral probiotic drink, into your daily routine to support digestive health, immune system function, bowel regularity, and overall well-being.
If you are a professional in the food world, understand your personal taste sensitivity (e.g., if you are a “super taster”) to compensate and avoid making food bland for customers with different sensitivities.
Read John Keats’ poem “To Autumn” with the knowledge of his medical background and personal experience with death (mother and brother died of TB). This context adds a deeper dimension of appreciation to his work.