Thank you sir.Just plain folic acid, cvs brand with 800mcg per tablet.
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Thank you sir.Just plain folic acid, cvs brand with 800mcg per tablet.
You sound bipolar to me bro. Your “musings” definitely have a manic ring to them.
Yeah I second the fact that metabolism, which is partly influenced by food, can definitely swing your mood in a bipolar manner for sure. Eat the right thing and you're euphoric, eat the wrong thing and you're angry at everything, everyone, and the world. I personally stand by my belief that the natural state for a human is the euphoric, happy, productive, energetic individual. However, this state of being is so unknown in modern culture, that anyone experiences it is called weird, "bipolar", "manic" etc. According to the 80/20 rule, I'd probably agree that 80% of people have at least subclinical mental disorders, with only 20% being "normal" and thus the "normal" people are actually the outliers...
You got me interested to try soup. I am slow cooking my potatoes in bone broth (walmart sells bone broth now!!! happy day lol) for my dinner tonight. Normally I just cook in water.
True clinical bipolar like my ex-gf had though is induced by extremely high stress/FFA's. She often ate one meal a day (often less than 1000 calories too), and ran on pure stress hormones from waking up until going to bed, and then of course I am sure all the meds she took for the condition didn't help things in the long run.
BEST RECIPE FOR HAVING CRANIAL ORGASMS (YOU WON'T BELIEVE HOW EFFECTIVE!!!)
Dice 1 onion and cut up mushrooms
Take sauce pan
Melt enough butter to cover pan
Fry onions and mushrooms until onions turn slightly translucent
Add tomato PASTE or SOUP enough to make a sauce
Add 2% milk UNTIL SAUCE TURNS PINK. USE TASTE BUDS TO DETERMINE WHEN ENOUGH OF THE TOMATO FLAVOR HAS LEFT AND THE SAUCE BECOMES DELECTABLE
Simmer on low for 10-15 minutes
PUT ON TOP OF RICE, MEAT, WHATEVER YOUR HEART DESIRES
ENJOY (responsibly, with perhaps some coffee afterwards if you really want to bask in the afterglow!)
P.S.
If there are any professional chef's here who can give me pointers on how to improve this recipe, I'm all ears! I just follow my intuition when cooking and it usually comes out alright, but could definitely be steeped in the ways of food chemistry and what not!
I always put quite a bit sugar in my tomato sauce, makes it much better!