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Inaugurando, talvez, o estilo literário do lacto-policial ou do thriller corporativo, Bárbara Soares venceu a categoria de escrita dos Novos Talentos FNAC 2025 com o conto "Crónica de um Lacticídio".
BUFFALO, NY - February 25, 2025 – A new #research paper was #published in Oncotarget, Volume 16, on February 18, 2025, titled “Leukopenia, weight loss and oral mucositis induced by 5-Fluorouracil in hamsters' model: A regenerative approach using electrospun poly(Lactic-co-Glycolic Acid) membrane." Researchers from the Federal University of Rio de Janeiro and Brazilian Center for Research in Physics have investigated a novel approach to treating oral mucositis, a painful and debilitating side effect of chemotherapy. Led by first author and corresponding author Ana Chor, the study examined the effectiveness of an electrospun poly (Lactic-co-Glycolic Acid) (PLGA) membrane in promoting tissue regeneration in an animal model of chemotherapy-induced oral mucositis. The findings suggest that PLGA membranes, particularly when combined with the body's own healing cells, significantly accelerate the recovery process and reduce inflammation. This promising discovery could lead the way for improved treatments for cancer patients experiencing severe mouth ulcers during chemotherapy. Oral mucositis affects many cancer patients undergoing 5-Fluorouracil (5-FU) chemotherapy, often leading to difficulty in eating, drinking, and speaking. Despite its prevalence, effective treatments remain limited. In this study, researchers applied electrospun PLGA membranes to 5-FU-induced ulcers in hamsters. Some of these membranes were infused with autologous mesenchymal cells—cells taken from the animal itself—to enhance the healing process. The study showed significant results, as ulcers treated with PLGA membranes containing autologous cells healed completely within six days, along with reduced inflammation and the formation of new blood vessels essential for tissue repair. While PLGA membranes without added cells also contributed to healing, the recovery process was slower. "This innovative approach holds significant therapeutic potential, as it utilizes the host's mesenchymal cells and nanotechnology tools to design a scaffold that mimics the organism's microenvironment." These findings highlight the potential of using bioengineered materials to treat chemotherapy-induced oral lesions. While further research is necessary before this approach can be tested in clinical settings, the study provides a strong foundation for future investigations. If successfully translated to human treatment, this technique could significantly improve the quality of life for cancer patients by offering a more effective solution for managing chemotherapy-related mouth ulcers. DOI - https://doi.org/10.18632/oncotarget.28685 Correspondence to - Ana Chor - anamedoral@gmail.com Video short - https://www.youtube.com/watch?v=0hGgRAlcBQA Subscribe for free publication alerts from Oncotarget - https://www.oncotarget.com/subscribe/ About Oncotarget Oncotarget (a primarily oncology-focused, peer-reviewed, open access journal) aims to maximize research impact through insightful peer-review; eliminate borders between specialties by linking different fields of oncology, cancer research and biomedical sciences; and foster application of basic and clinical science. Oncotarget is indexed and archived by PubMed/Medline, PubMed Central, Scopus, EMBASE, META (Chan Zuckerberg Initiative) (2018-2022), and Dimensions (Digital Science). To learn more about Oncotarget, please visit https://www.oncotarget.com and connect with us: Facebook - https://www.facebook.com/Oncotarget/ X - https://twitter.com/oncotarget Instagram - https://www.instagram.com/oncotargetjrnl/ YouTube - https://www.youtube.com/@OncotargetJournal LinkedIn - https://www.linkedin.com/company/oncotarget Pinterest - https://www.pinterest.com/oncotarget/ Reddit - https://www.reddit.com/user/Oncotarget/ Spotify - https://open.spotify.com/show/0gRwT6BqYWJzxzmjPJwtVh MEDIA@IMPACTJOURNALS.COM
Have you ever wondered how beer is brewed? How does yogurt gain its signature creamy texture? These delicacies owe their existence to fermentation. Today we will be exploring fermentation, a form of anaerobic respiration. Specifically, we will be exploring lactic acid fermentation and alcoholic fermentation. We will dive into why these processes are essential to life, the steps involved in each pathway, and how they are applied in the beer and yogurt industry.
Tom, Ben and Matthew slide into your ear canal for another house meeting. Sign our petition, please? We need to change this stuff; condense it, evaporate it, pot noddle it... Just not 4 litres of itCome and see Flatshare Slamdown liveSOLD OUT, join the waitlist - 2nd December Christmas Show - Underbelly Boulevard - https://underbellyboulevard.com/tickets/pappys-flatshare-slamdown-christmas-special/#Pappy's - https://twitter.com/pappystweetPappy's Insta - https://www.instagram.com/pappyscomedy/Support us on Patreon - https://www.patreon.com/pappysflatshareFind tickets to all our live shows here - pappyscomedy.com/live Hosted on Acast. See acast.com/privacy for more information.
Four practices on tap. First up is this morning's Gold practice, then Gold's PM practice. We also have this evening's practice for the Silver group and tomorrow morning's Gold practice. These practices feature a wide variety of training including VO2Max Kicking, Dive Start Sprints with fins, some Lactic 50's, and an Adventure Set! #swimming #swimcoach #vo2max #lacticacid #adventuresethttps://youtu.be/2KWHv2WsJ0IVisit www.nlscak.coach for additional practice videos. #swimming #swimcoach #nlscak #nlscakpracticevideo #usaswimming #worldaquatics #alaskaswimming #swimfaster #thelegsfeedthebear @usaswimming
Fabiana Pragier é uma chef pâtissière por paixão! E o que é afinal uma chef pâtissière? É especializada em receitas sem glúten ou leite animal! São essas receitas que traz no novo livro!
Nou programa de "Hora Lúdica', el programa de ràdio dedicat als jocs de taula moderns. Aquesta setmana tindrem una visita molt especial, farem un "a què hem jugat" amb Isaïes Lactic entre d'altres coses. podcast recorded with enacast.com
Clay and Luke talk about social media and its impact on peoples behavior towards others online. There is also discussion of how people are changing and we want to cling to the old ways and still pick up a phone and stop by someones house for a visit. Why do allium have phallus like names and what we are doing with our ramps right now. Lactic fermentation is amazing and ramps make it taste so good. Learn more about your ad choices. Visit megaphone.fm/adchoices
We are hitting the lactic acid hard with 5x100 on the 7!#lacticacid #swimming #nlscakVisit www.nlscak.coach for additional practice videos. #swimming #swimcoach #nlscak #nlscakpracticevideo #usaswimming #worldaquatics #alaskaswimming #swimfaster #thelegsfeedthebear @usaswimming
Lactic acid set of Free, and a VO2Max set of kicking#lacticacid #swimming #vo2maxVisit www.nlscak.coach for additional practice videos. #swimming #swimcoach #nlscak #nlscakpracticevideo #usaswimming #worldaquatics #alaskaswimming #swimfaster #thelegsfeedthebear @usaswimming
Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: Reconsider the anti-cavity bacteria if you are Asian, published by Lao Mein on April 15, 2024 on LessWrong. Many people in the rational sphere have been promoting Lumina/BCS3-L1, a genetically engineered bacterium, as an anti-cavity treatment. However, none have brought up a major negative interaction that may occur with a common genetic mutation. In short, the treatment works by replacing lactic acid generating bacteria in the mouth with ones that instead convert sugars to ethanol, among other changes. Scott Alexander made a pretty good FAQ about this. Lactic acid results in cavities and teeth demineralization, while ethanol does not. I think this is a really cool idea, and would definitely try it if I didn't think it would significantly increase my chances of getting oral cancer. Why would that be? Well, I, like around half of East Asians, have a mutation in my acetaldehyde dehydrogenase (ALDH) which results in it being considerably less active. This is known as Asian/Alcohol Flush Reaction (AFR). This results in decreased ability to metabolize acetaldehyde to acetate and consequently a much higher level of acetaldehyde when drinking alcohol. Although the time ingested ethanol spends in the mouth and stomach are quite short, alcohol dehydrogenase activity by both human and bacterial cells rises rapidly once the presence of ethanol is detected. Some studies have estimated that ~20% of consumed ethanol is converted to acetaldehyde in the mouth and stomach in a process called first pass metabolism. Normally, this is broken down into acetate by the ALDH also present, but it instead builds up in those with AFR. Acetaldehyde is a serious carcinogen and people with AFR have significantly higher levels of oral and stomach cancer (The odds ratios for Japanese alcoholics with the mutation in relation to various cancers are >10 (!!!) for oral and esophageal cancer). The Japanese paper also notes that all alcoholics tested only had a single copy of the mutation, since it is very difficult to become an alcoholic with two copies (imagine being on high dosage Antabuse your entire life - that's the same physiological effect). In addition, there is also the potential for change in oral flora and their resting ADH levels. As oral flora and epithelial cells adapt to a higher resting level of ethanol, they may make the convertion of ethanol to acetaldehyde even faster, resulting in higher peak oral and stomach levels of acetaldehyde during recreational drinking, thereby increasing cancer risk. There is also the concern of problems further down the digestive track - Japanese alcoholics with AFR also have increased (~3x) colorectal cancer rates, which may well be due to ethanol being fermented from sugars in the large intestines, but my research in that direction is limited and this article is getting too long. While others have argued that the resulting acetaldehyde levels would be too low to be a full body carcinogen (they make a similar calculation in regards to ethanol in this FAQ), my concern isn't systemic - it's local. AFR increases oral and throat cancer risks most of all, and the first pass metabolism studies imply that oral and gastral acetaldehyde are elevated far above levels found in the blood. As a thought experiment, consider that a few drops of concentrated sulfuric acid can damage your tongue even though an intraperitoneal (abdominal cavity) injection of the same would be harmless - high local concentrations matter! The same is true for concentration in time - the average pH of your tongue on that day would be quite normal, but a few seconds of contact with high concentrations of acid is enough to do damage. This is why I'm not convinced by calculations that show only a small overall increase in acetaldehyde levels in the average person. A few minutes of high oral aceta...
Link to original articleWelcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: Reconsider the anti-cavity bacteria if you are Asian, published by Lao Mein on April 15, 2024 on LessWrong. Many people in the rational sphere have been promoting Lumina/BCS3-L1, a genetically engineered bacterium, as an anti-cavity treatment. However, none have brought up a major negative interaction that may occur with a common genetic mutation. In short, the treatment works by replacing lactic acid generating bacteria in the mouth with ones that instead convert sugars to ethanol, among other changes. Scott Alexander made a pretty good FAQ about this. Lactic acid results in cavities and teeth demineralization, while ethanol does not. I think this is a really cool idea, and would definitely try it if I didn't think it would significantly increase my chances of getting oral cancer. Why would that be? Well, I, like around half of East Asians, have a mutation in my acetaldehyde dehydrogenase (ALDH) which results in it being considerably less active. This is known as Asian/Alcohol Flush Reaction (AFR). This results in decreased ability to metabolize acetaldehyde to acetate and consequently a much higher level of acetaldehyde when drinking alcohol. Although the time ingested ethanol spends in the mouth and stomach are quite short, alcohol dehydrogenase activity by both human and bacterial cells rises rapidly once the presence of ethanol is detected. Some studies have estimated that ~20% of consumed ethanol is converted to acetaldehyde in the mouth and stomach in a process called first pass metabolism. Normally, this is broken down into acetate by the ALDH also present, but it instead builds up in those with AFR. Acetaldehyde is a serious carcinogen and people with AFR have significantly higher levels of oral and stomach cancer (The odds ratios for Japanese alcoholics with the mutation in relation to various cancers are >10 (!!!) for oral and esophageal cancer). The Japanese paper also notes that all alcoholics tested only had a single copy of the mutation, since it is very difficult to become an alcoholic with two copies (imagine being on high dosage Antabuse your entire life - that's the same physiological effect). In addition, there is also the potential for change in oral flora and their resting ADH levels. As oral flora and epithelial cells adapt to a higher resting level of ethanol, they may make the convertion of ethanol to acetaldehyde even faster, resulting in higher peak oral and stomach levels of acetaldehyde during recreational drinking, thereby increasing cancer risk. There is also the concern of problems further down the digestive track - Japanese alcoholics with AFR also have increased (~3x) colorectal cancer rates, which may well be due to ethanol being fermented from sugars in the large intestines, but my research in that direction is limited and this article is getting too long. While others have argued that the resulting acetaldehyde levels would be too low to be a full body carcinogen (they make a similar calculation in regards to ethanol in this FAQ), my concern isn't systemic - it's local. AFR increases oral and throat cancer risks most of all, and the first pass metabolism studies imply that oral and gastral acetaldehyde are elevated far above levels found in the blood. As a thought experiment, consider that a few drops of concentrated sulfuric acid can damage your tongue even though an intraperitoneal (abdominal cavity) injection of the same would be harmless - high local concentrations matter! The same is true for concentration in time - the average pH of your tongue on that day would be quite normal, but a few seconds of contact with high concentrations of acid is enough to do damage. This is why I'm not convinced by calculations that show only a small overall increase in acetaldehyde levels in the average person. A few minutes of high oral aceta...
04/10/24 - Dr. Jack Stockwell, www.forbiddendoctor.com & www.jackstockwell.com Phone: 866-867-5070. Included in this podcast: A look at the real cause of Constipation, 4-million Americans have frequent Constipation, 900 Americans die annually from Constipation from all age groups, the difference between Liver Bile and Lactic Acids, Doc some food options and exercises for fighting Constipation finally, Jack offers some all natural supplements to help.
Working on some transition turns, fly to back. Then we are going into an intense breaststroke set with a focus on distance per stroke and tempo.#lacticacid #breaststroke #swimming #transitionturns Visit www.nlscak.coach for additional practice videos. #swimming #swimcoach #nlscak #nlscakpracticevideo #usaswimming #worldaquatics #alaskaswimming #swimfaster #thelegsfeedthebear @usaswimming
How can increasing your power increase your performance? Join this episode to learn more about building power for CrossFit! We are discussing, design, dose response, planning, benefits, and more. OPEX Remote Coaching Hire an OPEX Coach - https://www.opexrc.com Coaching the Competitor Link https://shorturl.at/crySY Explore OPEX Coaching Education: https://www.opexfit.com CoachRx Professional Coaching Software Start your FREE trial here - https://www.coachrx.app/
#020 In today's episode, I interview celebrity esthetician Shani Darden. We discuss Shani's journey in the skincare industry, the importance of hands-on experience, and the misconceptions around laser treatments. Shani shares her tips for skincare routines, targeting hyperpigmentation, and treating acne scarring. She also talks about her popular Retinol Reform product and the benefits of using retinol. We end our episode with a discussion on sebaceous filaments and the underrated importance of sunscreen.Save 15% on your Current Body Purchase with code CBAMY https://go.shopmy.us/p-3169544Links discussed:Shani's Lactic acid peel: https://go.shopmy.us/p-3455433Nars Tinted Spf: https://go.shopmy.us/p-3455425Retinol Reform: https://go.shopmy.us/p-2446709Sculpting Wand: https://go.shopmy.us/p-3455437Oil free Moisturizer: https://go.shopmy.us/p-3455444Hydrating Peptide Cream: https://go.shopmy.us/p-2446683IS Clinical Pro-Heal Vitamin C CODE "AMYKOB": https://go.shopmy.us/p-3455480 Supergoop Play: https://go.shopmy.us/p-3455499New Shani Darden launch: https://go.shopmy.us/p-3455502Follow Shani Darden: https://instagram.com/shanidardenMake An Appointment At Shani's Studio: booking@shanidarden.comTo watch the video version of this episode head to the Youtube page!Need a full skincare overhaul? Check out our Comprehensive Skincare Routine Digital GuideConnect with me:Amy's Instagramwww.skinthusiast.com
OutlineChapter 14- Hypovolemic States- Etiology - True volume depletion occurs when fluid is lost from from the extracellular fluid at a rate exceeding intake - Can come the GI tract - Lungs - Urine - Sequestration in the body in a “third space” that is not in equilibrium with the extracellular fluid. - When losses occur two responses ameliorate them - Our intake of Na and fluid is way above basal needs - This is not the case with anorexia or vomiting - The kidney responds by minimizing further urinary losses - This adaptive response is why diuretics do not cause progressive volume depletion - Initial volume loss stimulates RAAS, and possibly other compensatory mechanisms, resulting increased proximal and collecting tubule Na reabsorption. - This balances the diuretic effect resulting in a new steady state in 1-2weeks - New steady state means Na in = Na out - GI Losses - Stomach, pancreas, GB, and intestines secretes 3-6 liters a day. - Almost all is reabsorbed with only loss of 100-200 ml in stool a day - Volume depletion can result from surgical drainage or failure of reabsorption - Acid base disturbances with GI losses - Stomach losses cause metabolic alkalosis - Intestinal, pancreatic and biliary secretions are alkalotic so losing them causes metabolic acidosis - Fistulas, laxative abuse, diarrhea, ostomies, tube drainage - High content of potassium so associated with hypokalemia - [This is a mistake for stomach losses] - Bleeding from the GI tract can also cause volume depletion - No electrolyte disorders from this unless lactic acidosis - Renal losses - 130-180 liters filtered every day - 98-99% reabsorbed - Urine output of 1-2 liters - A small 1-2% decrease in reabsorption can lead to 2-4 liter increase in Na and Water excretion - 4 liters of urine output is the goal of therapeutic diuresis which means a reduction of fluid reabsorption of only 2% - Diuretics - Osmotic diuretics - Severe hyperglycemia can contribute to a fluid deficit of 8-10 Iiters - CKD with GFR < 25 are poor Na conservers - Obligate sodium losses of 10 to 40 mEq/day - Normal people can reduce obligate Na losses down to 5 mEq/day - Usually not a problem because most people eat way more than 10-40 mEq of Na a day. - Salt wasting nephropathies - Water losses of 2 liters a day - 100 mEq of Na a day - Tubular and interstitial diseases - Medullary cystic kidney - Mechanism - Increased urea can be an osmotic diuretic - Damage to tubular epithelium can make it aldo resistant - Inability to shut off natriuretic hormone (ANP?) - The decreased nephro number means they need to be able to decrease sodium reabsorption per nephron. This may not be able to be shut down acutely. - Experiment, salt wasters can stay in balance if sodium intake is slowly decreased. (Think weeks) - Talks about post obstruction diuresis - Says it is usually appropriate rather than inappropriate physiology. - Usually catch up solute and water clearance after releasing obstruction - Recommends 50-75/hr of half normal saline - Talks briefly about DI - Skin and respiratory losses - 700-1000 ml of water lost daily by evaporation, insensible losses (not sweat) - Can rise to 1-2 liters per hour in dry hot climate - 30-50 mEq/L Na - Thirst is primary compensation for this - Sweat sodium losses can result in hypovolemia - Burns and exudative skin losses changes the nature of fluid losses resulting in fluid losses more similar to plasma with a variable amount of protein - Bronchorrhea - Sequestration into a third space - Volume Deficiency produced by the loss of interstitial and intravascular fluid into a third space that is not in equilibrium with the extracellular fluid. - Hip fracture 1500-2000 into tissues adjacent to fxr - Intestinal obstruction, severe pancreatitis, crush injury, bleeding, peritonitis, obstruction of a major venous system - Difference between 3rd space and cirrhosis ascities - Rate of accumulation, if the rate is slow enough there is time for renal sodium and water compensation to maintain balance. - So cirrhotics get edema from salt retension and do not act as hypovolemia - Hemodynamic response to volume depletion - Initial volume deficit reduced venous return to heart - Detected by cardiopulmonary receptors in atria and pulmonary veins leading to sympathetic vasoconstriction in skin and skeletal muscle. - More marked depletion will result in decreased cardiac output and decrease in BP - This drop in BP is now detected by carotid and aortic arch baroreceptors resulting in splanchnic and renal circulation vasoconstriction - This maintains cardiac and cerebral circulation - Returns BP toward normal - Increase in BP due to increased venous return - Increased cardiac contractility and heart rate - Increased vascular resistance - Sympathetic tone - Renin leading to Ang2 - These can compensate for 500 ml of blood loss (10%) - Unless there is autonomic dysfunction - With 16-25% loss this will not compensate for BP when patient upright - Postural dizziness - Symptoms - Three sets of symptoms can occur in hypovolemic patients - Those related to the manner in which the fluid loss occurs - Vomiting - Diarrhea - Polyuria - Those due to volume depletion - Those due to the electrode and acid base disorders that can accompany volume depletion - The symptoms of volume depletion are primarily related to the decrease in tissue perfusion - Early symptoms - Lassitude - Fatiguability - Thirst - Muscle cramps - Postural dizziness - As it gets more severe - Abdominal pain - Chest pain - Lethargy - Confusion - Symptomatic hypovolemia is most common with isosmotic Na and water depletion - In contrast pure water loss, causes hypernatremia, which results in movement of water from the intracellular compartment to the extracellular compartment, so that 2/3s of volume loss comes from the intracellular compartment, which minimizes the decrease in perfusion - Electrolyte disorders and symptoms - Muscle weakness from hypokalemia - Polyuria/poly dips is from hyperglycemia and hypokalemia - Lethargy, confusion, Seizures, coma from hyponatremia, hypernatremia, hyperglycemia - Extreme salt craving is unique to adrenal insufficiency - Eating salt off hands ref 18 - Evaluation of the hypovolemic patient - Know that if the losses are insensible then the sodium should rise - Volume depletion refers to extracellular volume depletion of any cause, while dehydration refers to the presence of hypernatremia due to pure water loss. Such patients are also hypovolemic. - Physical exam is insensitive and nonspecific - Finding most sensitive and specific finding for bleeding is postural changes in blood pressure - I don't find this very specific at all! - Recommends laboratory confirmation regardless of physical exam - Skin and mucous membranes - Should return too shape quickly - Elastic property is called Turgur - Not reliable is patients older than 55 to 60 - Dry axilla - Dry mucus membranes - Dark skin in Addison's disease Frim increased ACTH - Arterial BP - As volume goes down so does arterial BP - Marked fluid loss leads to quiet korotkoff signs - Interpret BP in terms of the patients “normal BP” - Venous pressure - Best done by looking at the JVP - Right atrial and left atrial pressure - LV EDP is RAP + 5 mmHg - Be careful if valvular disease, right heart failure, cor pulmonare, - Figure 14-2 - Shock - 30% blood loss - Lab Data - Urine Na concentration - Should be less than 25 mmol/L, can go as low as 1 mmol/L - Metabolic alkalosis can throw this off - Look to the urine chloride - Figure 14-3 - Renal artery stenosis can throw this off - FENa - Mentions that it doesn't work so well at high GFR - Urine osmolality - Indicates ADH - Volume depletion often associated with urine osm > 450 - Impaired by - Renal disease - Osmotic diuretic - Diuretics - DI - Mentions that severe volume depletion and hypokalemia impairs urea retension in renal medulla - Points out that isotonic urine does not rule out hypovolemia - Mentions specific gravity - BUN and Cr concentration - Normal ratio is 10:1 - Volume depletion this goes to 20:1 - Serum Na - Talks about diarrhea - Difference between secretory diarrhea which is isotonic and just causes hypovolemia - And osmotic which results in a lower electrolyte content and development of hypernatremia - Talks about hyperglycemia - Also can cause the sodium to rise from the low electrolyte content of the urine - But the pseudohyponatraemia can protect against this - Plasma potassium - Treatment - Both oral and IV treatment can be used for volume replacement - The goal of therapy are to restore normovolemia - And to correct associated acid-base and electrolyte disorders - Oral Therapy - Usually can be accomplished with increased water and dietary sodium - May use salt tablets - Glucose often added to resuscitation fluids - Provides calories - Promotes intestinal Na reabsorption since there is coupled Na and Glucose similar to that seen in the proximal tubule - Rice based solutions provide more calories and amino acids which also promote sodium reabsorption - 80g/L of glucose with rice vs 20 g/L with glucose alone - IV therapy - Dextrose solutions - Physiologically equivalent to water - For correcting hypernatremia - For covering insensible losses - Watch for hyperglycemia - Footnote warns against giving sterile water - Saline solutions - Most hypovolemic patients have a water and a sodium deficit - Isotonic saline has a Na concentration of 154, similar to that of plasma see page 000 - Half-isotonic saline is equivalent to 550 ml of isotonic saline and 500 of free water. Is that a typo? - 3% is a liter of hypertonic saline and 359 extra mEq of Na - Dextrose in saline solutions - Give a small amount of calories, otherwise useless - Alkalinizing solutions - 7.5% NaHCO3 in 50 ml ampules 44 mEq of Na and 44 mEq of HCO3 - Treat metabolic acidosis or hyperkalemia - Why 44 mEq and not 50? - Do not give with calcium will form insoluble CaCO3 - Polyionic solutions - Ringers contains physiologic K and Ca - Lactated Ringers adds 28 mEq of lactate - Spreads myth of LR in lactic acidosis - Potassium chloride - Available as 2 mEq/mL - Do not give as a bolus as it can cause fatal hyperkalemia - Plasma volume expanders - Albumin, polygelastins, hetastarch are restricted to vascular space - 25% albumin can pull fluid into the vascular space - 25% albumin is an albumin concentration of 25 g/dL compare to physiologic 4 g/dL - Says it pulls in several times its own volume - 5% albumin is like giving plasma - Blood - Which fluid? - Look at osmolality, give hypotonic fluids to people with high osmolality - Must include all electrolytes - Example of adding 77 mEw of K to 0.45 NS and making it isotonic - DI can be replaced with dextrose solutions, pure water deficit - Case 14-3 - Diarrhea with metabolic acidosis - He chooses 0.25 NS with 44 mEq of NaCl and 44 NaHCO3 - Talks about blood and trauma - Some studies advocate delaying saline until penetrating trauma is corrected APR about to. Keep BP low to prevent bleeding. Worry about diluting coagulation factors - Only do this if the OR is quickly available - Volume deficit - Provides formula for water deficit and sodium deficit - Do not work for isotonic losses - Provides a table to adjust fluid loss based on changes in Hgb or HCTZ - Says difficult to estimate it from lab findings and calculations - Follow serial exams - Serial urine Na - Rate of replacement - Goal is not to give fluid but to induce a positive balance - Suggests 50-100 ml/hr over what is coming out of the body - Urine - Insensibles 30-50 - Diarrhea - Tubes - Hypovolemic shock - Due to bleeding - Sequesting in third space - Why shock? - Progressive volume depletion leads to - Increased sympathetic NS - Increased Ang 2 - Initially this maintains BP, cerebral and coronary circulation - But this can decrease splanchnic, renal and mucocutaneous perfusion - This leads to lactic acicosis - This can result in intracellular contents moving into circulation or translocation of gut bacteria - Early therapy to prevent irreversible shock - In dogs need to treat with in 2 hours - In humans may need more than 4 hours - Irreversible shock associated with pooling of blood in capillaries - Vasomotor paralysis - Hyperpolarization of vascular smooth muscle as depletion of ATP allows K to flowing out from K channels opening. Ca flows out too leading to vasodilation - Glyburide is an K-ATP channel inhibitor (?) caused increased vasoconstriction and BP - Pluggin of capillaries by neutrophils - Cerebral ischemia - Increased NO generation - Which Fluids? - Think of what is lost and replace that. - Bleeding think blood - Raise the hct but not above 35 - Acellular blood substitutes, looked bad at the time of this writing - Di aspirin cross linked hemoglobin had increased 2 and 28 day mortality vs saline - Colloids sound great but they fail in RCTs - SAFE - FEAST - Points out that saline replaces the interstitial losses why do we think those losses are unimportant - Pulmonary circulation issue - Pulmonary circulation is more leaky so oncotic pressure less effective there - Talks about the lungs be naturally protected from pulmonary edema - Rate of fluid - 1-2 liters in first hour - Suggests CVP or capillary wedge pressure during resuscitation - No refs in the rate of fluid administration section - Lactic acidosis - Points out that HCO can impair lactate utilization - Also states that arterial pH does not point out what is happening at the tissue level. Suggests mixed-venous sample.ReferencesJCI - Phenotypic and pharmacogenetic evaluation of patients with thiazide-induced hyponatremia and a nice review of this topic: Altered Prostaglandin Signaling as a Cause of Thiazide-Induced HyponatremiaThe electrolyte concentration of human gastric secretion. https://physoc.onlinelibrary.wiley.com/doi/10.1113/expphysiol.1960.sp001428A classic by Danovitch and Bricker: Reversibility of the “Salt-Losing” Tendency of Chronic Renal Failure | NEJMOsmotic Diuresis Due to Retained Urea after Release of Obstructive Uropathy | NEJMIs This Patient Hypovolemic? | Cardiology | JAMAAnd by the same author, a textbook: Steven McGee. 5th edition. Evidence-Based Physical Diagnosis Elsevier Philadelphia 2022. ISBN-13: 978-0323754835The clinical course and pathophysiological investigation of adolescent gestational diabetes insipidus: a case report | BMC Endocrine DisordersSensitivity and specificity of clinical signs for assessment of dehydration in endurance athletes | British Journal of Sports MedicineDiagnostic performance of serum blood urea nitrogen to creatinine ratio for distinguishing prerenal from intrinsic acute kidney injury in the emergency department | BMC NephrologyThe meaning of the blood urea nitrogen/creatinine ratio in acute kidney injury - PMCLanguage guiding therapy: the case for dehydration vs volume depletion https://www.acpjournals.org/doi/10.7326/0003-4819-127-9-199711010-00020?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub%20%200pubmedValidation of a noninvasive monitor to continuously trend individual responses to hypovolemiaReferences for Anna's voice of God on Third Spacing : Shires Paper from 1964 (The ‘third space' – fact or fiction? )References for melanie's VOG:1. Appraising the Preclinical Evidence of the Role of the Renin-Angiotensin-Aldosterone System in Antenatal Programming of Maternal and Offspring Cardiovascular Health Across the Life Course: Moving the Field Forward: A Scientific Statement From the American Heart Association2. excellent review of RAAS in pregnancy: The enigma of continual plasma volume expansion in pregnancy: critical role of the renin-angiotensin-aldosterone systemhttps://journals-physiology-org.ezp-prod1.hul.harvard.edu/doi/full/10.1152/ajprenal.00129.20163. 10.1172/JCI107462- classic study in JCI of AngII responsiveness during pregnancy4. William's Obstetrics 26th edition!5. Feto-maternal osmotic balance at term. A prospective observational study
Dans ce premier épisode, partez à la découverte de la Voie Lactic avec la famille Matic. Alice et Otto ainsi que Lisha, leur mystérieux animal de compagnie, vont partir pour un voyage initiatique. Vous êtes prêts pour un grand voyage ?
George Scott and Mac Cassin are back for the fifth and final episode in our training series with Wahoo Fitness. This time out, Mac, Wahoo's principal sports scientist, talks BikeRadar's editor-in-chief, George, through five common training myths. 1) 90rpm is the best cadence for everyone 2) A change in body weight of 2% relating to dehydration negatively impacts performance 3) A lighter bike (or rider) is the best way to ride faster 4) Lactic acid is the reason for all of your pain during and after a hard workout 5) Once you hit 30/40/50/60, you will only get slower Learn more about your ad choices. Visit podcastchoices.com/adchoices
Today we're going to talk about an overlooked cause of coronary artery calcification: lactic acidosis. Lactic acidosis occurs as a byproduct of glucose metabolism. Both lactic acidosis and lactate in the blood are associated with various health issues, including: • Heart attacks • Thrombosis • Panic attacks • Autonomic nervous system dysfunction • Bipolar disorder • Schizophrenia • Sepsis • Arrhythmia problems • Liver disease • Diabetes • Cancer • Restless leg syndrome Calcification in the arteries is not just caused by old age, consuming too much calcium, or even a vitamin K2 deficiency. It turns out that one cause of vascular calcification is hypoxia in the arteries. Hypoxia is a lack of oxygen, and this lack of oxygen in the arteries can be caused by lactic acidosis. The top causes of lactic acidosis: • A high-carb diet • An overactive sympathetic dominance situation (chronic stress) • Metformin • Warfarin • Statins • Alcohol • Overtraining The top symptoms of lactic acidosis are breathing problems and restlessness, especially in the leg muscles. How to get rid of lactic acidosis: 1. Get on the keto diet 2. Reduce your stress 3. Consume natural vitamin B1 (thiamine) DATA: https://assets.cureus.com/uploads/cas... https://www.ahajournals.org/doi/10.11... https://www.hormonesmatter.com/covid-... https://www.liebertpub.com/doi/10.108..
Lab Values Podcast (Nursing Podcast, normal lab values for nurses for NCLEX®) by NRSNG
Normal 135-145 mEq/L Indications Monitor: Extracellular osmolality Electrolyte imbalance Description Sodium (Na+) is the most abundant cation in extracellular fluid. Sodium aids in osmotic pressure, renal retention and excretion of water, acid-base balance, regulation of other cations and anions in the body. Sodium plays a role in blood pressure regulation and stimulation of neuromuscular reactions. Sodium and water have a direct relationship; water follows salt. What would cause increased levels? Cushing Syndrome Hyperaldosteronism Dehydration Burn injury Azotemia (elevated nitrogen) Lactic acidosis (LA) Fever/excessive sweating Excessive IV fluids containing sodium Diabetes Insipidus Osmotic diuresis What would cause decreased levels? Congestive Heart Failure (CHF) Syndrome of Inappropriate Antidiuretic Hormone (SIADH) Cystic Fibrosis Diuretic use Metabolic acidosis Addison's Disease Nephrotic Syndrome Vomiting Diarrhea Ascites Excessive Antidiuretic Hormone(ADH) Liver failure
If you aren't feeling some lactic acid at the end of this practice...you ain't doin' it right!Visit www.nlscak.coach for additional practice videos. #swimming #swimcoach #nlscak #nlscakpracticevideo #usaswimming #worldaquatics #alaskaswimming #swimfaster #thelegsfeedthebear @usaswimming
Lab Values Podcast (Nursing Podcast, normal lab values for nurses for NCLEX®) by NRSNG
Normal 0.3 -2.6 mmol/L Indications Determine cause of acidosis Evaluate tissue oxygenation Description Lactate (Lactic Acid) is a byproduct of anaerobic metabolism. Normally, the tissues use aerobic metabolism to breakdown glucose for energy and the byproduct is CO2 and H2O which we excrete through our kidneys and exhalation. However, if the tissues are starved of oxygen (hypoxic), they use anaerobic metabolism. This can be compounded if the liver is also hypoxic causing the liver to be unable to clear the lactic acid. What would cause increased levels? Shock Sepsis Tissue ischemia Carbon monoxide poisoning Lactic acidosis Diabetes Mellitus (DM) Heart failure Pulmonary edema Strenuous exercise What would cause decreased levels? N/A
This weeks episode is a little different to the normal as once again a busy schedule makes getting the three of us together a little difficult. Rest assured, we've have the full team working over time to make this happen and we managed to squeeze in our training weeks, two incredible diamond league recaps and some lovely listeners questions. If you enjoy the episode please leave us a rating and continue to share the podcast across all your online dating apps. Until next week, thanks again for tuning in x
Episode Summary This week on Live Like the World is Dying, Sean teaches Margaret about brewing alcohol. They talk about fermentation in general and then walk though how to make beer and cider. Guest Info Sean (he/him) can be found at https://seanvansickel.com/ Host Info Margaret can be found on twitter @magpiekilljoy or instagram at @margaretkilljoy. Publisher Info This show is published by Strangers in A Tangled Wilderness. We can be found at www.tangledwilderness.org, or on Twitter @TangledWild and Instagram @Tangled_Wilderness. You can support the show on Patreon at www.patreon.com/strangersinatangledwilderness. Transcript Live Like the World is Dying: Sean on Brewing Margaret: Hello, and welcome to Live Like the World is Dying, your podcast for what feels like the end times. This week we're talking about fermentation. We're talking about little things that eat things and then poop out alcohol. I actually don't really know because I'm the one who's going to be asking these questions and I record these introductions before I actually do the interview. So, I'm going to be learning more about fermentation and we're gonna be talking about alcohol, but we're also gonna be talking about all kinds of other stuff too. And I think you'll get a lot out of it. And first, we're a proud member of the Channel Zero Network of anarchists podcasts and here's a jingle from another show on the network. La la la, la la la la [Margaret making musical melody sounds] Margaret: Okay, we're back. And so if you could introduce yourself with your name, your pronouns, and then I guess like a little bit about how you got into fermentation? Sean: So my name is Sean. Pronouns are he/him. Well, I actually started with, with cider and mead because I had a harder time finding commercially available cider and mead that wasn't just kind of like a novelty product or obscenely expensive, you know, imported from like Basque country or whatever. So that's, that was kind of where I got my, my kickoff on fermentation. I worked in commercial fermentation doing sour beer production as well as like conventional clean, you know, canned beer, and then actually worked in sales and distribution with beer for a while. Margaret:Okay, so this is really exciting because I've always kind of wanted to get into this. Well, I've kind of wanted to get into everything, which is the whole reason I started this podcast, so I could ask people about how to do things. But fermentation...so you can format things and it makes them different? What is fermentation? Sean: So fermentation basically is either yeast or bacteria breaking down almost always some form of sugar or carbohydrate. The main thing that is being produced by that is co2. But a nice little side effect that is often produced is alcohol, right, or lactic acid is often produced especially in the presence of bacteria, specifically in the presence of lactic acid producing bacteria. We call them you know, LAB is the abbreviation that's used. So, fermentation is happening generally-when people are referring to it--they're referring to yeast fermentation. So the most common yeast, Saccharomyces cerevisiae, right, beer yeast. It's the same. It's called beer yeast. But that's the same yeast that's used to ferment wine. It's used to ferment like a sour mash, if you're, you know, making whiskey in a legal distillation situation as opposed to you know, the other distillation situation. It is illegal to distill alcohol for home use in the US. So, yeah, you have to be very careful you don't do that. On Accident. Margaret:Yeah, we won't cover that for a while. Sean: Yeah, right. Margaret: Okay, wait, is this the same yeast as like sourdough and all of that? Sean: It's very, very close. So sourdough is--especially if you make like a if you'd like a sourdough starter capture right from the air... I have not done this. It's something I've wanted to do. I've captured wild yeast for brewing from the air but never for baking. But they are a similar blend of airborne yeast, so you'll have wild yeast. You'll have wild Saccharomyces cerevisiae as well as wild other yeasts, Brettanomyces. Yeast strains are very common in air. And then you'll also have lactic acid bacteria in the air. So these are those rod shaped bacteria that are active in the absence of oxygen. They're anaerobic bacteria. So, they will continue to acidify things, even when there is no oxygen present to like kind of fuel or catalyze that reaction in a way that regular beer yeast, or even bread yeast, baking yeast, right, won't necessarily be able to do. Margaret: I'm really not used to the idea of thinking about bacteria as a positive thing. Sean: Right. No. So they are extremely a positive thing, Lactic acid bacteria, because they drop the pH as well. And lower pH means you don't have to worry about like botulism, for example. You know, so that's definitely a benefit. Most spoilage...So one number I'm going to be saying probably a few times is 4.2. 4.2 is like the pH level, below which you have a greater degree of protection because of the acidity, right. Margaret: Okay. Cause botulism doesn't like hanging out in there? Sean: Botulism is...I'm not 100% sure if it's the pH, the alcohol, or both. But botulism does not like low pH, nor does it like high ABV. So these are, these are both good ways of protecting yourself from that. Margaret: So it's that kind of...so fermentation probably comes originally, basically...Well, probably by accident. But originally probably comes from people just basically desperately trying to figure out how to make sure food doesn't go bad. And this is and fermentation is like, one of the many ways that humans have developed to keep food from going bad? Is that a? Sean: My theory is that's why fermentation stuck around. I think it showed up eventually because human... ancient, you know, human beings, proto humans even, you know, proto hominids realized they could get fucked up with it. Margaret:Yeah. That's fair. Sean: I think that's the key point. Like human nature hasn't changed that much. That will always be the driving influence on novelty, I think. Margaret: So, what are some of the things--I'm going to ask you about some of the specifics about how to do this a little bit--but what are some of the things that you can ferment? I know, you can make sauerkraut and you can make pickles? Nope, that's not fermentation. Sean: No, lacto fermented pickles, absolutely. That's frementation. Margaret: Oh, yeah. No, I totally knew that. That's definitely why I said it. Sean: Not like quick pickling with vinegar in the fridge. That's not an active fermentation process. And I do that too, like quick pickled red onions are like...those go well on everything. But no, like actual, like long term pickling. Hot sauces are a big one. You know, I did a batch of...I grew a bunch of jalapeno peppers. And then I went to like a restaurant supply type grocery store and they had like three or four pound bags of jalapenos for like, you know, they were starting to go off, right, I got them for like, under $1. So I fermented about 40 pounds of jalapenos in a five gallon bucket. And you just make a make of salt brine. Right. Like you can you can look up the levels. I think I did a 3.5% or 4%. saline brine in there. Margaret: I'll ask you the more specifics about how to do it in a bit. Sean: But yeah, so peppers you can do. You can do any kind of...anything that has an naturally occurring sugar usually can be fermented and emits....And when you have high levels of naturally occurring sugar, like the classic example is grapes, you usually are, you know, suspending that sugar and solution, water. Right. And you're making a beverage. Like that's the most classic example. That's, you know, wine, that's beer, that's, you know, fruit wines. You know, there's a lot of rural cultures throughout the world. There's, you know, non-grape wines, right, it's very common mead is another one, right, and probably the oldest. You know, we talked about the, you know, anthropological aspects of fermentation earlier. And, yeah, that's almost certainly we've, you know, a lot of evidence suggests mead, Margaret: Okay. So, when you ferment stuff, how long? What kind of shelf life are you able to get on something like hot sauce or sauerkraut or pickles and things like that? The like food stuff. Sean: Yeah. So you've definitely there are two dates at play here, which is the this is going to, you know, this still tastes really good and this is still a safe source of macronutrients and, you know, and things like that. I've had no decline in flavor with fermented hot sauce. And I usually package the fermented hot sauce in beer bottles with like a beer cap over the top or in a, like, sometimes mason jars as well. But in that packaging, I've not really seen any kind of degradation over like a two year time period, as far as flavor is concerned. It's probably foodsafe not indefinitely but probably at least 10 years. But it is going to depend on your process. It's going to depend on how much oxygen is introduced at packaging It's going to depend on the amount of salt that you have, you know, because salt is usually part of, you know, fermented food preservation and salt is a preservative. So, you know, there's going to be a lot of little factors that are going to affect that aspect of that. Margaret: Okay, but if you if you do it right, you can probably make bottles of stuff and leave them in your basement for like 10 years if you need to? Sean: Yeah, absolutely. Margaret: Fuck yeah. Sean: And that applies to especially lactic acid bacteria fermented alcohol. You know, whether that's like a French or Basque style cider or a sour beer. Those things we're talking, you know, probably a 20 year lifespan. Margaret: Oh, interesting. Okay, as compared to so that's the bacterially fermented? Sean: So the food is bacterially fermented as well. Margaret: But I mean, as compared to regular beer, right? Sean:Yeah. Yeah. Margaret How long does regular beer last? Sean Very high alcohol beer can last just as long because alcohol is a preservative just like salt, you know, the effects that some of these bacteria create. Bacteria and wild yeast like Brettanomyces is oxygen scavenging, right. So when you when it referments, if you re-...it's called bottle conditioning, right, it's where you add a small amount of fermentable sugar to a bottle and then cap it and then it referments in the bottle, you get a tiny layer a yeast at the bottom and it carbonates in the bottle. It's not done as often professionally because it produces pretty inconsistent results. But it is going to increase the lifespan of your beverage exponentially because as part of that like reproductive cycle, oxygen is scavenged and where there's less oxygen there's less spoilage. Margaret: So it's like putting the little oxygen absorber in with your like Mylar bag food only it's... Sean: Except it actually works. Yeah. [Laughing] It's far more effective because it literally is pulling every, almost every last, you know, unit of oxygen out of there and using it to fuel, you know, its own cellular reproduction. So it's not just being like absorbed and held--as much as it can be absorbed and held inert--it's like being used. Margaret: That's cool. Alright, so let's say I want to ferment because I kind of do. Let's start with...I think probably the average listener is probably thinking about how they're going to make beer or wine or things like that. Sean: Ciders probably the easiest. Margaret: Okay, so yeah, I want to make cider. What what do I do? Like what what do I need? How do I get started? Sean: You are in like actual apple country. If I understand correctly. So you have some options that most people don't. Where I am like getting getting really quality fresh pressed apple juice, apple cider, unfermented, right, is is a little bit of a challenge. But the easiest way to do it is to just go to a grocery store, you know, any place where you can get like the half gallon or gallon sized jugs of apple juice. You know, get them when they're on sale, get them in bulk. Use frozen apple juice concentrate if you want. It doesn't really matter. You are going to put that in a five gallon bucket, HDPE, high density polyethylene, plastic, right. It's a food-safe bucket. But like in food service, you see, you see these buckets used for pickles, you see them use for frosting at you know bakeries and things like that. If you want to do some dumpster diving, you can find yourself some of these real easy or if you just have a you know, a friend or member of your community that's, you know, involved or, you know, is working in food service they can probably hook you up with these as well. Worst case scenario, you.... Margaret: I'm looking it up, it's number two on the bottom of a? Like, plastic usually has a recycling symbol. Is it number two? Sean: HDPE? Margaret:Yeah. Sean: I don't remember if that's denoted with a number two, but it's HDPE plastic. Margaret: I just looked it up. Sean:Yeah. And it'll usually be specified as food grade or, you know, if it was used to hold food in the sense of the, you know, recycling and reusing from, you know, food service and like commercial kitchens and things like that, obviously, you know, you're taken care of in that respect. Margaret: I'm trying to look up to see whether like the Lowe's buckets are HDPE or not. Sean: There's two different types. Lowe's did have food grade ones. But the like, kind of universal blue bucket one, I believe it is HDPE but it is not certified food grade. So there might be contaminants in there. So, you would be maybe rolling the dice on that one a little bit. In a survival type situation or something like that, I think that would be fine. But, if you have other options, you know, maybe err on the side of caution. Margaret: Okay, that's good to know. I have a lot of these buckets for a lot of different purposes. Sean: Me too. Yeah. They get a lot of use in the garden. Margaret:Yeah, exactly. Now I'm like oh, are they not food safe. Should I not be growing tomatoes in them? And then I'm like, this is probably over thinking it. Sean: Depending you know, some something that like roots are touching not necessarily that food are touching versus something that you have in acidic and micro biologically active thing churning around that you are then going to drink in large quantities, like you know... Margaret: Okay. No, okay, fair enough. And this has been an aside Okay, so I've gone and gotten some apple juice, or if I'm really lucky I press some apples. And I've got a five gallon bucket and I fill the bucket with apple juice I assume? Sean: So, about four gallons of apple juice. Yeah, you gotta leave yourself some head space because you are going to, you know, have some activity in motion with the yeast. Then you're going to be pitching in yeast. For apple juice for cider you can use champagne yeast, right? That's, a very, very common one. It is a like a specialty product that you need to order online or get from like a homebrew store or a brewing supply store, something like that. You can use just regular like baking yeast, like breadmaker's yeast like Fleischmanns or whatever. It will work. You will get a few like...you're more likely to develop some off flavors, maybe some sulfur type, aromas. Things like that. And then you also might have a less healthy fermentation. So the fermentation might take longer and your final gravity right, the amount of residual sugar left by the fermentation will be higher and the amount of alcohol produced will be a little bit lower. Okay, so that's that's using like bread or baking yeast. If you're using a champagne yeast, you know, wine yeast, beer yeast even you are going to get a faster and much more complete fermentation. Less likely that contamination, if there is any present, will will take hold. Right? Margaret: Okay, what about um, like, let's say the supply chains are all fucked, right and I can't go get yeast. My two questions is one...okay well three questions. Can I use wild yeast? Second question, when you've already made this stuff, can you like reuse pieces of it as the yeast? Like in the same way as you like can with like sourdough or something? And then third question is, can you use a sourdough starter? That one so I'm expecting no. Sean: The answer to all of those is yes, actually. Margaret: Oh, interesting. Sean: And I'll go through one at a time. So your first, if there are supply chain issues, you don't have, or you just in general you don't have access, or you don't want to Margaret: Or you're in a jail cell and making it in the toilet or whatever. Sean: Yeah, right. that's gonna that's gonna have its own very special considerations. But yeah, you can absolutely use wild capture yeast. So the...what I would do with with the equipment that I have, I would get a cake pan and I would put...I would fill it maybe between a quarter inch and a half an inch high full of fermentable liquid, in this case apple juice. I put it outside, ideally on a spring or a fall day when there's no danger of a hard frost, right, either before or after, depending on which shoulder season you're in. But fairly close to that date is when you're going to get the best results. You're going to want to have some kind of a mesh over the top, maybe like a window screen or door screen, you know, screen door type mesh. Margaret: Keep bugs out? Sean: Yep, exactly. Keep bugs out. You want the microscopic bugs not the ones that we can see flying around in there, you know? So leave that out overnight on a cool night. If you have fruit trees, especially vines, any grape vines, anything like that, right under there is ideal. If you don't, just anywhere where there is some, you know, greenery growing. In the wild and you kind of have--not in the wild but you know, outside--in a non sterile, you know, non-contained environment, you're gonna have less luck trying to do this inside or, you know, in like a warehouse building or something like that. Yeah, this is actually, once you have that, you know, you've had it left overnight, decant it into maybe a mason jar or something like that with an airlock. I use like an Erlenmeyer flask just because I have them for other fermentation stuff. And you can with an Erlenmeyer flask, you can drop a magnetic bar in there, put it on a stir plate, and you know, knock the whole process out, you know, 10 times as fast. Obviously not necessary. But, it's a fun little shortcut if you want to, you know, drop $40 or $50 on a stir plate. Margaret: Is that just like a basically like, a magnet? Inside the flask that moves because of a magnet on the plate? Sean: Yep, that's it. Exactly. Margaret: That's Brilliant. Sean: Yeah, so you have like a little bar magnet. It's like coated in like a food safe plastic, right, so it's not gonna scratch anything up. And then you just drop that in, you turn on the plate, it usually has a like potentiometer, like little knob that you can control the speed on. Sometimes if you get the speed up too far, it will throw the magnet and then you've got to recenter it and get it all there. But that's great for, you know, doing your own yeast and bacteria captures. It speeds that up. Margaret: So it's speeding it up because you need to stir it. To go back to the I've just done this without a flask. I've put it in a mason jar. Sean: Yeah, just give it a swirl a couple times a day, give it a couple swirls. It is going to be, you know, working the same way just on a slower timeline. Margaret: And this is a sealed jar? Sean: Sealed, but with an airlock because again, anytime you have fermentation you have CO2 production, it you don't have an air lock, you've just made an improvised explosive device sitting on your kitchen counter. So you don't want that Margaret: Right. Usually not. Okay. So that's the little thing that you see sticking out of carboys where it's a little glass thing with some water in it. The thing goes through where the air bubbles go. Sean: Yeah, it's usually plastic. The most common ones are, it's like an S bend, right? The same kind of thing that you've seen, like sink and toilet plumbing to keep the stinky gas away. The function works the same way that gas can pass through in one direction. Margaret: So basically, you've captured some wild yeast and you've put it in a mason jar with an airlock and then it it...you're feeding it...it feeds off of that for a while and that's how you get your starter? Is that? Sean: Yeah, so that is your yeast. That is your inoculant, your starter? Yeah, but you do need to do a couple things to confirm that that is--because you know, wild captured isn't going to work every single time perfectly. It's why we've you know... Margaret: Why you can go buy champange yeast at a store. Sean: Yeah, everyone uses that. So what you need to do is you need to confirm that the pH is below 4.2. Okay, all right. So... Margaret: It's that magic number. Sean: Yeah, that's the big number for...I think that's what Douglas Adams was talking about, actually, he just probably pulled the decimal point. But no, so you need to make sure it's below 4.2 ph. You can do this with pH testing strips. Litmus paper. You can just, you know, put a drop of it on there and you know, see what color it is. I would advise against using the full pH range like the 0 to 14 ones just because since it is such a wide range, it can be kind of like "Is that greenish brown or is that brownish green?" like that's that's a whole point on the pH scale. The pH scale is logarithmic. So the difference between brownish green and greenish brown is a factor of 10. So like, you know, have a more narrow range. Litmus paper is ideal or a pH meter. They've gotten a lot better in the last five or ten years and a lot cheaper, like we're talking under $20. So those are really...if you're going to be doing fermentation, I would recommend using both just in case there's like a, you know, a calibration error or anything like that. It's just a good way to confirm. Margaret: Okay. Alright, so you've got to now, you know, the pH is under 4.2. What else are we checking? Sean: Yeah, we're also going to just use our olfactory sense. So get your nose in there. And if it smells like rotten eggs and sewage like toss that shit out. There are other bacteria at play that we that we don't want playing in our in our happy little colony here. So that needs to go and instead just, you know, do another capture. You want like fruity aromas, aromas that maybe have some spice or piquancy to them are fine. Like alcohol aromas are really good too, you know, things like that. These are all indicating fermentation production of, you know, of alcohol production of CO2 as well. You want to see that. That's another really good indicator is that and that's why I like those S-bend airlocks as opposed to they also make like a three piece one that just kind of percolates through. The S-bend one is really nice because you can see the CO2 coming through, right, you can see it coming through in bubbles. So you have a visual and audible indicator, right? Like you can hear that there are, you know, 10 or 15 bubbles coming through a minute, right. So you know that there is cellular reproduction happening and fermentation happening. Margaret: This whole thing...I recently recorded an episode about yeast, about sourdough, this is why I keep referencing sourdough. Yeah. And the whole thing is like hard for me to believe is real. Once I start doing it, I'll believe it but wild capture...Like sure the invisible alcohol makers in the sky are just going to turn it...like of course they are. Sean: It feels like some like biohacking, like bio-punk speculative fiction. Yeah. Like it totally does. Margaret:Yeah. But I love...I mean, when I start doing this, I'm gonna go out and buy yeast, right. But I'm much more interested in hobbies that I know that like, I know how I will do without buying chemicals if I have to, you know? Okay, so wild capture and then you said that you can also use... Sean: You can inoculate with stuff that you've already made. Margaret: Yeah. Sean: I think your second question, right. So the example I'll use for this is sour beer, right? I can go out and pick up a bottle of sour beer. I can drink the sour beer and leave just the dregs at bottom. I can swirl that up and I can pitch that into a fermenter and I've just inoculated it. That's it. Margaret: And so it can't be pasteurized, right? Sean: No, no, you don't want to pasteurize. But again, remember, we were talking about bottle conditioning, right. It's a bottle conditioned to beer. So, because it has sugar added to the bottle and it's naturally re fermented in the bottle, you know, built up co2 and nice, pleasant effervescent bubbles in the bottle that means that it is it is fully bioactive. That's great, too, because that...much higher levels of like vitamin B and things like that, as well as a full culture of yeast and bacteria, which are really good for your gut biome, which is also important. So that's why I'm a big fan. Pasteurization definitely helps for like safe transportation and breweries not getting sued when their bottles explode and leave glass in people's hands and things like that. Margaret: And so for anyone listening, pasteurization is where you treat it so that everything's dead inside, right? Sean: With heat. Margaret: Yeah, yeah, yeah. Sean: Yeah, exactly. They slowly increase the pressure in increments that you don't notice until you find that everything is completely dead. Margaret:Yeah. Okay. Cool. And safe for capitalism. Sean: And safe for capitalism. Absolutely. Yep. [laughing] Margaret: Cool. All right. So once we've domesticize, the bottles of beer...okay, anyway. Sean: Yeah, so we want to avoid pasteurization unless absolutely necessary because then the product is less healthy for us and it's less useful for us in the future. We can't use it to inoculate other other batches. If I were going to be doing that, I would--I mean, again, going back to that stir plate, I'm talking about an ideal situation--I would add some of that to unfermented beer or cider on the stir plate and let that go because that's going to get my yeast and bacteria cell count up very, very high. That's going to ensure the fermentation and acidification start quick and finish strong. Margaret: Okay. And so is there any like...Is it just a taste difference if you were to like....if I were to go get sour beer and then dump it, you know, do everything you just said, and then dump it in as my starter for some cider, would it just be like weird? Or would it be fine? Or like. Like mixing flavors and mediums or whatever it would be called? Sean: Oh, so like fermentables. Like a mix of apples and malt for example. Margaret: Well, so it's like if I'm using...if the yeast I have access to is I drank a sour beer and I have what's left, right. But what I have access to to ferment is apple juice. Can I use that to ferment the apple juice? Sean: Absolutely. Margaret: And will it taste really wild and different? Or is it just kind of yeast is yeast? Sean: Not especially. Sour beers is yeast and bacteria. So you have yeast and bacteria at play. Margaret: Can I make make sour cider? Sean: Yeah. Because there's already both malic acid and lactic acid naturally present in apple juice, using lactic acid producing bacteria doesn't make it seem as sour as like sour beer, right? Because it's already, there's already these natural acids at play. In beer, like the pH of non-sour beer, it's lower than like water, but it's not low enough that our brains register as sour. So, when you apply those bacteria to a, you know, fermented malt liquid, it's such a huge gulf between non-sour bees and sour beer. Non-sour cider and sour cider are kind of adjacent more. There is one other little factor though, that ties into what you brought up, which is that yeast and bacteria over time are going to adapt to perform ideally in the fermentable that they have reproduced in. So, if you are reusing like a culture, and I'm going to use the word culture rather than yeast or bacteria because it's almost always a combination of bacteria and multiple yeast, right? If your culture has optimized itself to reproduce and to, you know, churn through the fermentables in beer, right, you have a lot of longer chain carbohydrates in beer than you do in fruit juice whether that's apple or grape, right? So they're going to evolve to deal with those and, you know, when you switch from one to the other, your first fermentation might be a little bit sluggish. Still perfectly viable. Margaret: So, okay, so to go back to where we're at in the stage. I really actually like...I think probably most of this episode will be just literally us walking through the steps of making some cider, but we're gonna learn so much along the way. I'm really excited about it. Sean: I'm here for it. I'm here for it. Margaret: Yeah. So okay, so you've gotten your apple juice, you've gotten your starter yeast. Ideally, you went and got champagne yeast, but maybe it's the end of the world and you wild captured or maybe you just don't want to do that. My plan is to start the easy way and then try the hard way later. Sean: Yep. Good. It's good to....You're more likely to keep going if your first endeavor is successful. Margaret: If I succeed. Yeah, that's my theory. Okay, now I've got my five gallon bucket. I've added yeast. I'm closing it and putting a little S... Sean: Airlock. And it doesn't...again going back, like if you don't have access to a homebrew store or the internet or whatever and you can't get an airlock, like you're not completely screwed here. All you need is a piece of hose or tubing in a cork or bung or something like that and stick the other end in liquid, you know. Maybe water with a with a few drops of bleach in it, sanitizing solution, vinegar, alcohol, whatever. Right? Because then it's just you know, the CO2 is blowing out of that tube and just bubbling out of thing. Like an airlock is cleaner, takes up less space, and is more optimized, but yeah, improvisation works fine. Margaret: Okay. How long am I leaving this? Does it have to be in a cool dark place? Like can I do this on the... Sean: You don't want direct sunlight. Alright, so you don't want direct sunlight and you don't want light from you know, you don't want Margaret: Grow lights, or UV, or whatever. Sean: Yeah, grow light or UV or anything like that. If you just got like, you know, ambient room light hitting hitting it, especially if it's in a bucket, you're probably okay. Beer is more of a concern because beer has hops, and hops are photosensitive, and your beer will taste like Heineken at a summer picnic, you'll get that like kind of skunky thing that you get in green glass bottles. Margaret: Yeah. Which I weirdly, I have positive associations with just from... Sean: A lot of people do. A lot of people do. It's like...What you like isn't isn't wrong. Like, it is what it is. It's an unfavorable characteristic to some people, but, you know, there's a lot of traditional German beers that are described as having a sulfur character. And it's like, I don't like that though, but it's correct. Margaret: I drink a lot of Grolsch. And like, yeah, yeah, I drank a lot of green-bottled Grolsch when I lived in the Netherlands. And it was not...Yep. I'm not trying to relive my cheap beer phase. But like, Grolsch was a good middle of the road, cheap beer, you know. Sean: I like the bottles because they're almost infinitely reusable. You've got to replace those little plastic... Grolsch bottles are the ones that have that swing top with a little cage that clicks down. So those are...I still have a few of them that I use that I have been reusing for almost a decade now. Margaret: That's amazing. Okay, now so we've got the bucket, you're keeping it out of the sun because you don't want Heineken and especially with hops. Margaret: Oh, I would assume gravity is about alcohol. Sean: It's less of an issue with with cider. But you're going to, depending on how finicky you want to be, you can test the original gravity, right? Original gravity is the original measurement of the liquid's specific gravity, basically how much sugar is in solution? Sean: No, gravity is sugar in solution. Margaret: So that's how you find out your relative...Go ahead, please explain it. Sean: Yeah, you look at how much sugar you started with and how much sugar you ended up with and subtract the difference. Yeah, because yeah, yeah, no, it's...there's a couple ways of measuring original gravity. Margaret: Yeah, how do you do that? Sean: The easiest, cheapest, and most like durable over like a long term survival situation is going to be the use of a hydrometer. So that is like a little glass. It almost looks like an old school mercury thermometer with a bunch of weights on one end and like a glass bubble. And that floats in solution. You can float it in like a little like a tall cylinder so you don't waste very much alcohol. You can also float it directly in the bucket. Right? And it's got little lines. It'll tell you like 1.050 Like, that's like the standard standard gravity for most beer and cider. Right? It's around, you know, 1.050 and that when it's fermented fully... Margaret: Is it measuring the buoyancy of the water? Sean: Basically, yeah. Margaret: Yeah. Okay, cool. Yeah, sorry, please continue. Sean: So that is how a hydrometer works. And then you'll measure it again. If you're doing it in a bucket, you don't need a cylinder, you just need to sanitize that hydrometer and then stick it in, measure the original gravity, the gravity reading before you add yeast, and then after--in the case of cider, I would say, you know, three or four weeks I would start checking it again. The other really nice thing about a hydrometer is you can hold off on packaging until you get consistent readings, right? So if you check your...you know, you've let it ferment for three weeks. You check your gravity on Monday and then you write it down, you know: 1.015. Then you check it on Wednesday: 1.014. Okay, well, maybe check it again on Friday: 1.013. No, it's still going down. Like we need to, we need to let this continue to ferment. Margaret: Okay, so you're basically letting it eat as much sugar as it can. Sean: Yeah, yeah, it'll...it's got its own limit. It's got its own limit. And once there are no more digestible, you know, saccharides then you're safe to package. If you package while the yeast is still actively fermenting, you've got two problems. One of them is the.... Margaret: Exploding bottles. Sean: You know, exploding bottles, as mentioned earlier. The other is that, you know, our cultures are generally pretty considerate in that they clean up after themselves, right? They metabolize the most easily available sugars first and then there are some compounds leftover. A lot of them have unpleasant, you know, tastes or aromas, maybe like a really bitter, pithy, green apple thing. Sulfur is very common, right. But these compounds, the yeast is going to turn to when it runs...and bacteria are going to turn to when they run out of very, you know, junk food, basically. Very easily digestible monosaccharides. Margaret: Is there something called young beer where it hasn't eaten at all? Am I completely wrong? I just have this in my head somewhere. Sean: Like it's like a historical thing, right? Like in English brewing maybe? Margaret: I don't know. Some concept where people intentionally drink beer that still has the sugar or something? [Sounding unsure] I'm probably wrong. Sean: No, semi-fermented beer is very much a thing. And I know in some brewing traditions, I think there's some in Africa that use like cassava and things like that where you're drinking it like 12 hours into the fermentation and it's like kind of like a communal thing. Like, you know, people, you know, make a big batch and everybody drinks it at once so that you know, you can get it right when it's super fresh. Tepachi as well, like the fermented pineapple drink in South America, it's kind of a similar thing. There's the pineapple and then there's brown sugar added as well and you want to start drinking it when about half of the sugar is fermented so it's still really sweet. It's almost like a semi-alcoholic, like bucha tiki drink sort of thing. Margaret: Okay. Before we get to packaging, my other question is, is beer just white sugar? Is that the thing that's added? Like, what is the yeast? What is it? What is the...or is it eating the carbohydrates instead of the sugar? Sean: The carbohydrates. Beer uses beer uses malted barley. So malting is a process by which you take you take your grains of barley, you get it slightly damp and you just keep turning it over. And the kernels will like begin to germinate. But before they like crack open and you get like a little shoot or something like that, the process of germination, basically you get a lot of these very difficult to digest carbohydrates converted into simple carbohydrates so that the emerging plant has a rapid source of fuel. Kind of similar to an egg in the survival strategy, sort of. Yeah, right. Once it once it's malted, right, once that has has taken place, they kiln it, right. So, they hit it with heat. And that kills the sprouting grain. So, it's not like the malt is going to like mold or, you know, go to seed or, you know, start growing or anything like that. That would be inconvenient. You want this stuff to be able to stay shelf stable for a couple years. So, they treat it with heat, right. And there are there are all kinds of ways of doing it. It is a very involved process. I have never malted my own grains. I've thought about doing it, but it's like very labor intensive and really only economical at pretty large scale. Margaret: Is this why people didn't fuck with beer until after they were fucking with cider and meat and all that shit? Sean: I think so. But, the first beers were actually made from bread not malt. So. Margaret: Because it's simple? Sean: Exactly. Same process, right? It's easier to make bread than it is to commercially, you know, kiln, you know, bags and bags of barley. And also, you know, bread has its own shelf life. So, if you're getting towards the end of it.... Margaret: Oh, yeah, then you turn it into booze. Sean: Exactly. And that's a thing in Russia too. Kvass, K-V-A-S-S, it's a it's made with, like rye, rye bread. And it's usually around 2% or 3% alcohol, but it's literally like a thing that you know, people... Margaret: I love low-alcohol beer. Sean: Yeah, me too. Oh, man. Like a 2.5% alcohol pale ale. Yeah, just a little bit of hops. That is like my sweet spot. Margaret: Yeah, absolutely. Because it's like, oh, I want to drink a beer, but I don't want to get drunk all the time. Like, you know, it's like I love a beer on the nice afternoon, but I hate the after afternoon nap that you could get stuck taking if you drink an 8% beear. Like what the fuck. Sean: Yeah, no, it just like the day's plans have all of a sudden have changed. Margaret: Okay, because the reason I asked about the sugar thing is the first time I ever helped someone ferment. They made dandelion wine. And ever since then I've been like this is all bullshit because dandelion wine--at least as this person made it--I was like, this is just cane sugar wine. It's just cane sugar wine with some dandelion flavor. And I was like really upset by this. Because I--and maybe this is bullshit--but it's like, which of these alcohols are mostly just cane sugar? And which ones can you actually ferment? Sean: Dandelion wine for sure is because there's virtually no fermentable sugars in dandelion, but there are a lot of very strong botanical flavors. Like dandelion wine...like the dandelions are more equivalent to like hops in beer than they are to malt in beer. Margaret: Because the hops are flavor? Sean: Yeah, they're adding they're adding flavor. They're adding aroma. They're adding like all of these botanical, you know, aspects to it, but they are not the source of the alcohol. They are not the source of the sugar or anything like that. Margaret: Okay, can you make dandelion wine with like, with actual...I mean, I know cane sugar does come from a plant, but it's still...I feel betrayed. Sean: Yeah. You could make dandelion...you could add dandelions to cider. I haven't done it but I've noticed people doing it. You can use, you know, any kind of like a reconstituted fruit juice and do like a fruit type wine. I think the reason...and I think the one of the more interesting ways of doing the dandelion wine thing is doing a dandelion mead. I've had a few of those that are really good. Margaret: Oh, that sounds nice. That sounds very like cycle of life, you know, like, honey and the flowers. Sean: It's a lot of closed loops, right? No, I think the reason that cane sugar became a convention for that is, you know, economic. Like cane sugar was fairly cheap. It was the cheapest, you know, fermentable available to rural people in the Dust Bowl era. Margaret: That makes sense. Yeah. Sean: I mean, artificially so, right. Yeah. I think that's where that came from. Margaret: Okay, so you mentioned doing all this in a bucket. I still want to get to the putting it in the bottles and stuff. But, is there an advantage...Like, do...Should I get a carboy if I have the money to spend. I'm under the impression that a carboy are a big glass bottle that looks like one of those five gallon jugs you put in your office cooler, only it's for making alcohol. Is that better? Sean: That's pretty much it. I don't...I don't like carboys. I've used them. I use them for bulk aging of sour beer. I use them for primary fermentation of clean beer and cider. I got rid of all of mine. Margaret: So you use buckets and stuff? Sean: I use buckets or I use converted kegs or converted stainless steel kettles if I'm doing a larger batch. It's just I have a like...for like all the sour beer I have like a 15 and a half gallon stainless steel kettle with a like a bulkhead. Like a like a valve on the bottom. And that allows me to like do pass throughs. So I keep that as like my acidifying chamber. It's called a Solera. I actually wrote a Kindle digital single about like building and maintaining these. It's almost exclusively useful for sour beer, you know, bacterially fermented cider or vinegar making. But, if you're doing any of that kind of thing, especially, you know, small scale, but you know, wanting to provide for a bunch of people like a club or community or anything like that, it's really the most efficient way to do it. Margaret: Why don't you like carboys? Sean: I don't like glass. I don't like glass because there's just a real risk of injury. When...if you've got a seven gallon carboy full of liquid, we're talking 70 or 80 pounds in a glass bottle. Margaret: Yeah, okay. I see where you're going. Sean: Things can go Bad real quick. When I use them, I had some that fit in milk crates so I could just pick up the milk crates. That helped out a lot. They also make, they call them I think just carboys straps, it's like a like a four piece harness with handles that you can use. But when I when I've seen them break, it's almost always when someone's setting them down, right? Anytime you're setting down something heavy, you know, unless you're very strong and have a great deal of control, right, that last little bit you can sometimes kind of crack it down. And again, we're talking 70 or 80 pounds in a glass bottle. And you don't have to crack it down very hard for the whole bottom to go out and that's a mess. Margaret: Yeah. Because then you got blood in your beer. And that's just... Sean: Yeah, right. It gets very Klingon on very quickly. And it's Yeah. But the other aspect I don't like is they're completely light permeable too, right cause they're just clear glass. Margaret: Yeah. That always seemed weird. You have to keep them in a closet with a towel on them or whatever. Sean: Yeah, yeah. It's just I think, again, it was...so homebrewing only became legal in the United States under Jimmy Carter. Right. It had been illegal from prohibition to Jimmy Carter. Yeah. Margaret: Holy shit. Yeah. Does that mean we'll eventually get home moonshining? I can't wait. Sean: I feel like if we were going to get it, it would have happened already. And I don't think the trends politically are towards individual deregulation anytime soon for that kind of thing. But you know, it is legal to make you know, like fuel alcohol. Some people make fuel alcohol and then lose it in barrels and things like that. Margaret: Yeah, it's not worth it for me. I always figure I shouldn't do anything that brings the Eye of Sauron anywhere near me. So I'm just not gonna make it. Sean: Oh totally. And, there have always been people who are going to do it, you know, illegally, but it's not worth the hassle. It can be like...I know we've been talking about fermentation on the side of, you know, consumption and food and beverage and all that, but I do know, people who have stills that use them to produce like fuel alcohol, you know, for backpacking and things like that. And that is valid. And you can, you can, you can produce, you know, fuel alcohol very cheaply, if that's the thing that you use for, you know, kind of off grid type stuff that can really be a useful a useful toolkit, but kind of outside of what we're talking about today. Margaret: Yeah, I'll have you on...have you or someone else on at some point for that. Yeah. Okay. So you've made your alcohol, this was all simpler than I thought. So now you have a bucket full of alcohol, and you don't want to just pass out straws. What do you do? Sean: Yeah, passing out straws is an option, but you need to, you know, make sure there are enough people in your in your group to get through five gallons all at once, I guess. No, so you're the two main options available are bottling and kegging. Right? So bottling is usually, you know, when we're talking about it as an alternative to kegging, rather than, you know, bottling from a keg, which is a totally different thing. If we're going to bottle it, we're probably going to bottle conditioned it. So, we're going to add a small amount of sugar back. What's that? Margaret: But why? Sean: Bottle condition? Margaret Yeah. Sean Bottle condition for the oxygen scavenging effects of Brettanomyces yeast. Margaret To make it as safe as possible. because we don't have commercial... Sean And shelf stable as possible. Margaret Right? Okay. If we had like a big commercial thing then there would be a way of bottling it where no air gets in, but because we're doing a DIY some air will get in so that's why we want to bottle condition to clean up our mess? Sean Well, even in commercial systems you are going to have oxygen ingress, but it's going to be significantly less than than what you have at home. Okay. So yeah, that's going to help with that. So we got longer shelf life both for like a quality flavor product and a, you know, safe to consume product. Both of those are extended. That also adds carbonation, which a lot of people really enjoy, you know, having the nice fizzy bubbles. Margaret Oh, it's flat until this point? Sean Yeah, yeah. Totally flat. Because it's only going to pressurize in a sealed environment. It's only going to carbonate in a sealed environment. Margaret No, that makes sense. Sean You got to blow off tube. So all your co2 is, is going away. Margaret Does that mean people don't bottle condition their wine because otherwise you make champagne? Sean You wouldn't want to add sugar to wine that you are bottling unless you are trying to make sparkling wine. But of course it wouldn't be champagne unless it came from Champagne, France. Margaret I'm glad we have the same bullshit cultural reference. 90s...whatever. Sean Oh, man. That one is, like... Margaret I love Wayne's World. Sean ...hilarious too just in their own right. Margaret Okay, so, okay, so, back to our cider. We're bottling it. Oh, but that actually...cider is not normally carbonated. Is DIY Are you kind of stuck? Does bottle conditioning always carbonate it? Sean You can, if you want if you want still cider, just don't add sugar. Margaret How are you bottle conditioning then? Sean It's just not bottle conditioning, it's just bottled. It still has yeast in there, it still has all of that in there because you haven't pasteurized it, right? So, it still has those those health effects. Shelf life might be a little bit lower. I haven't seen any significant studies on comparing, you know, home produced still versus, you know, carbonated, you know, via bottle conditioning insider. But I would like to. Like that would be really...that'd be some really useful data if somebody wants to get on that. But you still are probably going to have a good few years of preservation. And again, the higher the alcohol you get the longer it's going to be shelf stable, right? You have fortified your cider with say brown sugar, right? That's a very common one that people will do. You add brown sugar and maybe some cinnamon or vanilla, right, especially for kind of like a winter drink. You can very easily make a cider that's 11% or 12% alcohol and ferment almost as quickly and that is going to stick around just fine. And it tastes really good. Margaret You know I want this. I don't even drink very much. But yeah, this is making me...I'm on...like, I barely drink anymore, but I'm like, I just want to make this stuff. Sean It is a lot of fun. And I've always really gravitated towards like the kind of like sensory aspects of beverage. Yeah, like, just the, I don't know, I love a head change. Don't get me wrong. Yeah. You know, there's a reason that humans, that we've been covergently evolving with alcohol for as many millennia as we have. But there are flavors that only really come out through, like for fermentation, specifically through lactic acid fermentation, and I'm talking flavors in beverages and food. You can get you get these, you know, different compounds from all different aspects of the process that you just can't get anywhere else. Margaret Okay, but we're, we're coming up towards an hour and I want to get to the point where my cider is in bottles. Sean Where we have drinkable alcohol? Margaret How do I get it? How do I get it into the bottles? So am I like siphoning it like you're stealing alcohol? Like when you're stealing gas? Sean Yeah, you can people do that. But they also make what's called an auto siphon, which is just like a little racking cane kind of arm that you just put the tubing on. And that like, let's it starts the siphon for you. It automatically starts to siphon for you. So you don't get your bacterial mouth on tubing. Margaret Yeah, that makes sense. Sean Yeah, you know, in a survival situation, you know, switch with some vodka and do it and call it good, but in an ideal situation, a sanitized, racking cane is ideal. Even more ideal, I think a lot of people do especially with cider because it doesn't produce nearly as much yeast sediment, just ferment in a bucket that has a little valve or bulkhead on it. Margaret Oh, down at the bottom? Sean Yep. All you got to do is take your bucket, sit it up on your counter, you add in you know a little bit of sugar. It's usually around like four ounces of sugar, you dissolve it in boiling water and then add the sugar solution. Stir it gently. And then you just use that valve to fill the bottles. And then you use a bottle cap or you can either use like a bench capper that like sits on a bench and has like a little lever arm like this. That's a lot more ergonomic. They also have these they call them wing cappers. There's two handles and you just kind of set it on top of the cap and then you know, push down. I have definitely broken bottlenecks with the wing cappers before. Yeah, not broken any with a bench capper. So I would definitely recommend a bench capper. Margaret Or, drink Grolsch. Sean Yeah, drink Grolsch. Yeah. And any kind of you can, you can save those. It's not just Grolsch bottles, but those are probably the most common ones. They have like a little swing cap cage, a little ceramic cap with a rubber grommet. You have some kind of siliconized grommet. Yeah. And that just sits there and then clicks it in place. And yeah, those sometimes you have to replace the little rubber part after every six or eight uses of the bottle. But yeah, that's a hell of a lot better than replacing the whole thing. Okay, once you have bottled, though, you are going to need to leave them alone for two or three weeks because the bottle conditioning needs to occur. So, it's refermentation in the bottle. So in order to get that CO2 built up and those those nice lovely bubbles, you're gonna have to leave that alone. Margaret But if it's cider, we can drink it right away because cider isn't conditioned. Sean Yeah, cider or wine. I like bottle conditioning cider. I like to carbonated cider. But if you're, if you're leaving it still, you know, that's kind of like the English tradition. I think you generally see more like carbonated cider, though. Margaret I'm...yeah, now that I realize I do....Cider does have carbonation. Great. I totally know what I'm saying. Sean Some don't and like a lot of...like, I was relating to like Basque cider. And you know, from like the France and Spain kind of border area you have like this huge range of carbonation. There you have some that are like champagne levels, like over carbonated like, you know, almost burns your nose when you drink it. And you have some that are completely still and then you have some that are, "Oh, yeah, I guess there are bubbles in here. I guess this is technically carbonated." Yeah, pétillant is the industry term. But so there is like a huge range on that. Margaret Okay, so the stuff I need is I need a fermentable, I need yeast. I need a not carboy but a bucket or whatever. I need a water lock...airlock. Sean Airlock or a blow off tube. Yeah. Margaret Yeah, and I need a way...either a spigot or a auto siphon. And I need bottles, bottle caps and a capper. Sean Yep. The other thing that I would say you need is, you need some kind of a sanitizer. If we're going with convenience, the easiest one is like a brewery specific sanitizer Star San or Quat, things like that. They're no-rinse sanitizers. So you don't...They sanitize and they leave a little bit of foam in place. And you don't need to rinse them. They will be broken down by the process of fermentation and they are soluble in alcohol and they are completely food safe. Yeah. So you generally buy these in like a concentrated form, like a 32oz or 64oz bottle with a little like dispenser, you know, thing at the top, and half an ounce of this concentrate will make...one ounce of the concentrate will make five gallons of sanitizing solution. So if you have one of these around... Margaret Jesus, so that's enough for a long time. Sean Yeah, I know, I've replaced my at some point, but I can't remember when the last time it was. Like, you don't go through it very quickly. It's definitely worth investing. You can, again in a pinch, you can use, you know, water diluted with bleach and then just rinse it with like water that's been boiled. Yeah, you can use you can use alcohol, right? You can you can use... Margaret If you have that still that we of course won't have...Once the apocalypse comes and we all make stills. Sean Yeah. Right, then in that situation, and obviously, you can use that to spray it down. You can even put, you know, in our in our current, you know, situation, you can you can put pop off vodka in a fucking Dollar Tree spray bottle and yeah, do it that way. You know, like there are options for that purpose. You know, like, you know, industry specific beverage and brewing no-rinse sanitizers are the easiest. And again, like we were talking about. Margaret Yeah, if you're planning it out. Sean If your first endeavor, if it goes well, right, and everything works easily, you're more likely to keep doing that. So, I definitely recommend using those, if possible, but again, certainly not necessary. Once you you've got that, the only other bit of material that we talked about, and it is optional, is the hydrometer. Margaret Oh, yeah, that's right. Because then you know when it's done. Sean You can also use a refractometer, which is a different piece of technology I mentioned. I meant to mention this earlier, but I didn't. A refractometer is...it almost looks like a little Kaleidoscope that you put up to your eye, but it's got like a like screen and then a piece of plastic that clips on top that lays flat on top of the screen. You put a couple of drops of your liquid on the screen and then put your plastic on there and you look through it. And it shows you on a line what your specific gravity is based on its refractometary index. Margaret Is the reason people homebrew is because they want to feel like mad scientists? And they want alcohol. Sean A lot of people I'm sure. Yeah. Margaret I mean, this is some mad Scientist shit. Now you use the kaleidoscope to find out how much alcohol there is. Sean I feel like yeah, you should have some Jacob's Ladders and Tesla coils behind you as you're doing it. Margaret That's how you sanitize is you make the ozone with it. Anyway. Sean Oh, you just lightening flash the ozone. Yeah, I can't believe I haven't heard about this. Yeah, no. The nice thing about the refractometer is we're talking like half a cc of liquid being used. So it is a really, really efficient way to measure it. It will not measure accurately in the presence of alcohol. There are like equations that can like compensate for this a little bit. Margaret Wait, then what good does it do? Sean It tells you how much is there originally. So if, like for me, I know to what degree like my house culture of yeast and bacteria ferments. It ferments down to like .002 or even just 1.0. The same lack of sugar in solution as water, basically. Right? So if I know that, I don't need to measure it at the end if it always winds up at the same place. Right? If I was selling it, I would need to, but if it's just for personal consumption, and I always know where it's finishing, I just need to know where it's starting and I know what the alcohol is. Margaret Okay. But then you can't tell if it's done except for the fact that you've done this enough that you're like the bubbles have stopped. It's been a week. I'm used to this. It's done. Or whatever. Sean Yeah, yeah. So, for Starting off, I definitely recommend the hydrometer. It's just more effective. And if you're doing all of your fermentation in a bucket anyway, it's real nice because you can, you can just put it in, you don't have to pull some out, put it in a sample, pour it, you know, put it in a tall cylinder and then toss that, you know, eight ounces of beverage down the drain or whatever. Margaret Yeah. Well, I think that's it. I think that we're out of time and we didn't even get to the food stuff. So, I'm gonna have to have you back on if that's alright some time. Sean Yeah, that's absolutely fine by me. I've enjoyed myself thoroughly. Margaret Fuck yeah. Is there anything that you want to plug? Like, for example, you have a book that people can buy about how to do some of this stuff? Maybe if more than one? I don't know. Like, you wanna? Yeah. Sean So "The Self-sufficient Solera" is the name of the book. I just did it is a Kindle single on Amazon. So you can you can get it there. If you don't, if you don't want to go through there, my website Seanvansickel.com. And yeah, there's contact info there too. You know, if anybody has any questions about any of this stuff, I love to share that and all of my writing is collected there. So, I've published an article on like, composting spent grains and like, you know, reducing waste from home brewing. I published that with Zymurgy Magazine recently. And, you know, that's all on there and original fiction and all that good stuff, too. Margaret Awesome. All right. Well, thank you so much. And I look forward to talking to you more about this soon. Sean Sounds good. Have a good one. Margaret Thank you so much for listening. If you enjoyed that episode then go get drunk. I don't know, maybe don't go get drunk. If you don't drink, we will be talking about fermentation that doesn't have to do with alcohol at some point in the future. And tell people about the show. We're weekly now. And you can be like, "Holy shit, this shows weekly," and people be like, "I've never heard what you're talking about." And you can be like, "I can't believe you've never heard of Live Like the World is Dying, what the fuck is wrong with you?" Or, instead of gatekeeping, you could just tell them that they can find it wherever they listen to podcasts. And if they're like, "I don't listen to podcasts," you can be like, "That's fair. Everyone gets information in different ways." I mean, you can be like, "No, you should absolutely listen podcasts. It's the only reasonable thing to do." You can also support us by supporting us on Patreon. Our Patreon is patreon.com/strangersinatangledwilderness. Strangers in a Tangled Wilderness is an anarchist media collective that puts out, you'll be shocked to know this, it puts out podcasts like this one, and Anarcho Geek Power Hour and Strangers in a Tangled Wilderness. And we also put out zines and we put out books, including my most recent book "Escape from Incel Island." So you should support us if you want. It allows us to pay for transcriptions and audio editing and makes all of this possible. And in particular, I would like to thank top of all--I can't say Hoss the Dog is the best dog because Rintrah's the best dog. I'm sorry Hoss the Dog. I know every dog is the best dog to their individual people that they hang out with. But Rintrah is the best dog. But close runner up, just like close runner up on also Anderson, but close runner up is Hoss the Dog. And I'd also like to thank the following people who are presumably humans. Michiahah, Chris, Sam, Kirk, Eleanor, Jenipher, Staro, Cat J., Chelsea, Dana, David, Nicole, Mikki, Paige, SJ, Shawn, Hunter, theo, Boise Mutual Aid, Milica, paparouna, Aly, Paige, Janice, Oxalis, and Jans. Y'all make it possible. As for everyone else, y'all are also great because we're all going to try and get through this really, really nasty shit together. And we're doing it. We're so here. We will continue to be here. That's the plan. All right. Oh, goodbye. Find out more at https://live-like-the-world-is-dying.pinecast.co
Today we'll talk about a question I get asked a lot. Is it safe to take metformin with semaglutide? The short answer: It depends. But before we dive into how taking metformin and semaglutide together may affect you, I'd like to go over why someone might be prescribed both semaglutide and metformin. Semaglutide (Ozempic) and metformin are prescribed to help people with type 2 diabetes manage their blood sugar. However, semaglutide (Wegovy) can also help people manage their weight, especially when used in addition to healthy lifestyle changes like diet, regular exercise, and stress management. Metformin is also prescribed to help treat some symptoms of polycystic ovary syndrome (PCOS), like insulin resistance, irregular menstrual cycles, obesity, and increased hair growth. Can I take metformin and semaglutide together for weight loss? The short answer is yes. In fact, when prescribed together, the medications help manage blood sugar levels. Type 2 diabetes, obesity, and PCOS have been linked to insulin resistance. In this condition, the body doesn't respond appropriately to insulin, leading to high blood sugar and weight gain. Semaglutide stimulates insulin secretion from the pancreas to lower blood sugar and reduce appetite; metformin improves insulin sensitivity. There's no interaction between metformin and semaglutide. Both medications are considered safe when taken as instructed. Still, it's important to remember that taking semaglutide with blood-sugar-lowering medications like metformin can raise the risk of low blood sugar (hypoglycemia). If you have type 2 diabetes and you've been prescribed metformin to help manage your blood sugar, it's important to regularly check your blood sugar levels to help avoid low blood sugar. Your healthcare provider may also suggest that you have an emergency glucagon product or carry glucose tablets to raise your blood sugar quickly if severe low blood sugar happens. Signs of low blood sugar include feeling shaky, having a fast heartbeat, sweating, confusion, dizziness, or feeling hungry. They may also lower your metformin dose to decrease your risk of low blood sugar. Although rare, low blood sugar can happen if you take semaglutide alone. But this typically doesn't happen because semaglutide tells your body to release insulin in response to food. What about side effects? When taken together, the side effects are typically the same as those experienced when taking the medications on their own. We've discussed the common side effects of semaglutide before, but I'd like to review them again. The common side effects of semaglutide are stomach-related (nausea, vomiting, diarrhea, constipation, burping, and bloating) and usually occur with dose increases and go away with time. And some people experience headaches and fatigue. Similar to semaglutide, most people experience stomach-related side effects like diarrhea, nausea, vomiting, and gas. What about alcohol use? A couple of weeks ago, we discussed how the occasional alcoholic beverage is okay with semaglutide. But it's important to remember that you may be at risk for pancreatitis and kidney problems with long-term, heavy alcohol use. This risk is higher for dehydrated people due to fluid loss from side effects like nausea, vomiting, or diarrhea. Like semaglutide, heavy alcohol use should be avoided while taking metformin as it can increase the risk of developing a condition called lactic acidosis. Lactic acidosis is when too much lactic acid is in our blood, and our organs cannot function properly. This is considered a medical emergency. Symptoms of lactic acidosis include trouble breathing, stomach pain, and muscle aches. Oddly enough, you may have heard that semaglutide can may alcohol less appealing for people taking it. In other words, you may not even want to drink alcohol while taking semaglutide. This is likely because when you drink alcohol, a chemical called dopamine is released. Typically, dopamine makes you feel good. But when you take semaglutide, glucagon-like peptide-1 (GLP-1) agonist targets areas in the brain that block the dopamine boost. Thanks again for listening to The Peptide Podcast, we love having you as part of our community. If you love this podcast, please share it with your friends and family on social media, and have a happy, healthy week! Pro Tips We're huge advocates of using daily collagen peptide supplements in your routine to help with skin, nail, bone, and joint health. But what do you know about peptides for health and wellness? Giving yourself a peptide injection can be scary or confusing. But we've got you covered. Check out 6 tips to make peptide injections easier
Cardio for BJJ! In this episode, Kieren and Adam talk about their personal approaches to cardio fitness for BJJ. Tune in to hear about the highs and lows of intense training in the gym, why it sometimes leads to physical sickness, and the effective jiujitsu drills Adam employs for optimal conditioning and competition prep. Kieren takes the reins to explain the science behind lactic acid and its impact on performance, shedding light on the intricacies of cardio fitness for BJJ. Timestamps 0:00 Introduction 5:30 Puking during training 13:38 Why people puke during hard training 18:09 Lactic acid and energy systems 26:06 What Adam does for jiujitsu conditioning 47:40 Kieren's philosophy on cardio for BJJ 59:55 Unboxing a gift! #bjj #jiujitsu #grappling #bjjpodcast
Get a free nursing lab values cheat sheet at NURSING.com/63labs What is the Lab Name for Sodium (Na+) Lab Values? Sodium What is the Lab Abbreviation for Sodium? Na+ What is Sodium in terms of Nursing Labs? Sodium (Na+) is the most abundant cation in extracellular fluid. Sodium aids in osmotic pressure, renal retention and excretion of water, acid-base balance, regulation of other cations and anions in the body, plays a role in blood pressure regulation, and stimulation of neuromuscular reactions. Sodium and water have a direct relationship; Water follows salt. What is the Normal Range for Sodium? 135-145 mEq/L What are the Indications for Sodium? Monitor: Extracellular osmolality Electrolyte balance What would cause Increased Levels of Sodium? Cushing Syndrome Hyperaldosteronism Dehydration Burn injury Azotemia (elevated nitrogen) Lactic acidosis (LA) Fever/excessive sweating Excessive IV fluids containing sodium Diabetes Insipidus Osmotic diuresis What would cause Decreased Levels of Sodium? Congestive Heart Failure (CHF) Syndrome of Inappropriate Antidiuretic Hormone (SIADH) Cystic Fibrosis Diuretic use Metabolic acidosis Addison Disease Nephrotic Syndrome Vomiting Diarrhea Ascites Excessive Antidiuretic Hormone(ADH) Liver failure
The Burn is your friend! One guarantee to a strength training set working is that you are feeling a burn in your muscles. Lactic acid is the byproduct of anaerobic metabolism. If you feel it when working out you are doing it right! Thank you!Jonathan and Lyn Gildongildongroup.com386-451-2412Chiropractic Physician Dr. Doris Antosdaytonabackpain.com386-258-9500
On today's episode, we discuss with buttermonger Sheana Davis the various butter types in available in the US, how compound butters can be made, and what makes them special. Plus, we look at the attributes of AOP French butters.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
Get a free nursing lab values cheat sheet at NURSING.com/63labs What is the Lab Name for Lactic Acid Lab Values? Lactic Acid What is Lactic Acid in terms of Nursing Labs? Lactate (Lactic Acid) is a byproduct of anaerobic metabolism. Normally, the tissues use aerobic metabolism to breakdown glucose for energy and the byproduct is CO2 and H2O which we excrete through our kidneys and exhalation. However, if the tissues are starved of oxygen (hypoxic), they use anaerobic metabolism. This can be compounded if the liver is also hypoxic causing the liver to be unable to clear the lactic acid. What is the Normal Range for Lactic Acid? 0.3 -2.6 mmol/L What are the Indications for Lactic Acid? Determine cause of acidosis Evaluate tissue oxygenation What would cause Increased Levels of Lactic Acid? Shock Sepsis Tissue ischemia Carbon monoxide poisoning Lactic acidosis Diabetes Mellitus (DM) Heart failure Pulmonary edema Strenuous exercise What would cause Decreased Levels of Lactic Acid? N/A
This week, Cade welcomes Avi Shayevitz, R&D Research Scientist at Lallemand, bac to the lab to discuss the work he's done on how high levels of acidity in wort impact different species of brewing yeasts. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | The Impact of Lactic and Acetic Acid on Primary Beer Fermentation Performance and Secondary Re-Fermentation during Bottle-Conditioning with Active Dry Yeast
Dr Glenn McConell chats with Professor Håkan Westerblad from the Karolinska Insitute in Sweden. Håkan is a massive name in the field examining the mechanisms of muscle fatigue. The first 20 min is a general discussion of fatigue during exercise which is suitable for a general audience. Then it becomes more complex as as we discuss the mechanisms causing fatigue. 0:00. Introduction 0:56. His background, semi-retired, Scandinavian research 5:36. Definition of fatigue 7:39. Potential sites of fatigue. Central vs peripheral fatigue. 10:34. Fatigue during exercise in the heat. 14:02. Eccentric/concentric contractions and force/fatigue 17:22. Eccentric exercise and muscle soreness 18:16. Lactic acid and delayed muscle soreness 20:26. Mechanisms of skeletal muscle fatigue. 24:35. Methods in muscle and humans fibers. 25:50. Mechanisms of fatigue during 100m sprint. 31:28. Creatine supplementation and fatigue. 33:22. Fatigue, acidity and physiological temperature. 35:47. Lactate beneficial?/protective? 37:26. Lactate threshold. 38:37. Calcium and fatigue. Sodium-potassium pumps. 40:50. Energy used for contraction vs maintaining muscle ion levels. 43:46. Mechanisms of fatigue during 400m running race. 45:30. Muscle fibre types and fatigue. Calcium and fatigue. 50:13. All out 400m run versus 400m repeats 50:36. Muscle glycogen, prolonged exercise and fatigue. 56:50. Sodium potassium pump and fatigue. 1:00:40. Mental fatigue and nitrate. 1:06:20. Recovery and training responses. Low frequency fatigue etc. 1:12:35. Antioxidants/free radicals and adaptation/fatigue. Too many antioxidants can have a negative effect. 1:21:28. Studies that need to be done. 1:26:40. Lactate acid causes burning feeling? 1:28:20. AMP-kinase activation during exercise. 1:31:10. Key take home messages. Inside Exercise brings to you the who's who of exercise metabolism, exercise physiology and exercise's effects on health. With scientific rigor, these researchers discuss popular exercise topics while providing practical strategies for all. The interviewer, Emeritus Professor Glenn McConell, has an international research profile following 30 years of Exercise Metabolism research experience while at The University of Melbourne, Ball State University, Monash University, the University of Copenhagen and Victoria University. He has published over 120 peer reviewed journal articles and recently edited an Exercise Metabolism eBook written by world experts on 17 different topics (https://link.springer.com/book/10.1007/978-3-030-94305-9). Connect with Inside Exercise and Glenn McConell at: Twitter: @Inside_exercise and @GlennMcConell1 Instagram: insideexercise Facebook: Glenn McConell LinkedIn: Glenn McConell https://www.linkedin.com/in/glenn-mcconell-83475460 ResearchGate: Glenn McConell Email: glenn.mcconell@gmail.com Subscribe to Inside exercise: Spotify: https://open.spotify.com/show/3pSYnNSXDkNLH8rImzotgP?si=Whw_ThaERF6iIKwxutDoNA Apple Podcasts: https://podcastsconnect.apple.com/my-podcasts/show/inside-exercise/03a07373-888a-472b-bf7e-a0ff155209b2 Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy84ZTdiY2ZkMC9wb2RjYXN0L3Jzcw Anchor: https://anchor.fm/insideexercise Podcast Addict: https://podcastaddict.com/podcast/4025218 YouTube: youtube.com/@insideexercise
Warum ein alter Trick zur neue Mode wird Carbonic Maceration, Lactic, Anerobic, Thermal oder Kombucha Fermentation, Koji Kaffee und noch so viele mehr. In der Welt der Kaffeenerds sprießen seit einiger Zeit immer neue Arten der Kaffee Fermentation, wie Pilze aus dem Boden. Inzwischen ist die Vielfalt so groß, dass selbst in den hoch gebildeten und erfahrenen Kaffee Kreisen die Verwirrung wächst. Es eröffnet sich ein weiterer vielfältiger Bereich im Thema Kaffee, dem wir gemeinsam hier mal etwas entmystifizieren und für uns grob aufräumen. Alles für ein bisschen mehr Übersicht und Klarheit in diesem ziemlich spannenden und gerade sehr dynamischen Themenkomplex. Heute soll es vor allem darum gehen ein paar generelle Dinge zu verstehen: Warum wird Kaffee fermentiert Rolle der Kaffee Fermentation früher Rolle der Kaffee Fermentation heute Funky Fermentations Ein Grund für all das? Die Besonderheiten der einzelnen Fermentationen kommen bei Gelegenheit in einer eigenen Folge. Viel Spaß beim Hören! Wenn dir gefällt was ich mache: steadyhq.com/einfachmalkaffee Shop: einfachmalkaffee.com/shop Web: einfachmalkaffee.com Instagram: @einfachmalkaffee Facebook: einfach mal Kaffee YouTube: einfach mal Kaffee Mail: horst@einfachmalkaffee.com Datenschutz und Impressum Die Links aus der Folge findest du hier: einfach mal Kaffee Blog: einfachmalkaffee.com/kaffee-podcast/
‘King of Kettlebells' Peter Forneck is the strength and conditioning specialist for Bangtao Muay Thai & MMA Gym as well as the Director of Kettlebells and conditioning Asia. Peter was born and raised in Germany where he grew up in a small town near the border of the Netherlands. Living near forests, mountains and open land allowed him to explore and learn many outdoor activities that influenced his lifestyle and current career.Having completed his BSc Studies in Sport and Performance supplemented by continuous employment in multiple disciplines and aspects of Coaching and Instructing. Peter now is working full-time as the Strength & Conditioning Coach at Bangtao Muay Thai & MMA Training Camp, Phuket Thailand.Join us today for part 2 of our high-intensive interview with Peter Forneck, we find out more about the bodies 3 energy systems and how to utilize each one for your best performance. Get to know the kettlebell a bit better, discover its history and find out the benefits of training with a kettlebell. Relax as we clean and press today's episode to find out more about Peter's vision for the future, what type of classes to expect at Bangtao Muay Thai & MMA, and how you can start using a kettlebell today to improve your health and overall fitness. ▸ Three (3) Simple Steps to Help Our Account Grow1. SUBCRIBE TO THE FRUITING BODY PODCAST: https://bit.ly/3b8l2Yx2. LIKE OUR VIDEO3. LEAVE A COMMENT & SHARETHANK YOU TO ALL OUR SUPPORTERS :)▸ SUBSCRIBE TO THE FRUITING BODY PODCAST | https://bit.ly/3b8l2YxFOLLOW US ON INSTAGRAM ▼▸ BRENDAN ONEILL | https://www.instagram.com/brendan.william/▸ FRUITING BODY PODCAST | https://www.instagram.com/fruitingbodypodcastMUSHROOMS ▼▸ WEBSITE | https://fruiting-body.comOUR GUESTS SOCIAL▼▸ Peter Forneck's Instagram | https://www.instagram.com/peterforneck_kca/
Why do you get sore after a workout? Why is that soreness delayed for so long? Why do some people feel it more than others? In today's episode, Rachael and Kelsea explore soreness and many of the topics connected to it. Their comprehensive conversation about soreness will help you gain a deeper understanding of it. Listen to the episode as Rachael and Kelsea discuss lactic acid, delayed soreness, and ways that you can aid recovery when you're experiencing soreness. Topics Discussed in Today's Episode: The scope of Halloween The science behind soreness Lactic acid and soreness Why lactic acid's presence after working out is a good thing Damaged vs. injured How to feel about soreness How delayed soreness can be How you can aid recovery Adapting to the ebbs and flows of soreness Why there's no need to go to extreme lengths to make a certain muscle group sore The reasons why some people experience less soreness Getting blood flow to the damaged area to assist with the repair Protein and recovery The importance of sleep in recovery RELATED LINKS The CVG Nation app, for iPhone The CVG Nation app, for Android Our Fitness FB Group. Thick Thighs Save Lives Workout Programs Constantly Varied Gear's Workout Leggings
A brand where oud almost always has the first word but never the final say. In this podcast, Liam provides an overview of the Bortnikoff range and style, which privileges an extravagance of natural perfumed extracts, oozing of decadence and presence. In Oud Loukoum, oud melts into the unctuous texture of ylang-ylang and sticky dried fruits to produce an oud that is at once immediately approachable yet intense in style. L'Heure Exquise continues this gourmand style, making marvellous use of neroli's honeyed sweetness then wrapped up in cacao, rich florals, and ambery oud - creating an impressionistic and sweetly scented scene of dusk. Finally, Sayat Nova bursts on the scene, with the full tilt of apricot at the fore. Lactic, solar, fuzzy, and funky - a combination of vanilla, rum, and a supporting base of oud make for a fiery dance on the skin. A prolific perfumer, Bortnikoff can be found in our Melbourne boutique, or online. https://lknu.com.au/collections/bortn... This podcast can be found at https://lknu.com.au/pages/podcasts or your favourite Podcast apps. See our YouTube channel for video reviews. Hosted by Liam Sardea. Produced by LKNU Parfumerie. ©2022 LKNU Parfumerie. All rights reserved. lknu.com.au
Join Greg and Sheila for another great episode of gardening tips and tricks. This show is packed full of great information on growing fall corn and how fermenting vegetables is so easy, even you can do it! Greg does a deep dive into what corn varieties you should be planting for fall, when to plant and how to be successful. Sheila has an abundance of peppers and gives us a demonstration of the easiest way to ferment vegetables for preserving! Growing Fall Corn and Fermenting Vegetables Growing Fall Corn If you have not been growing corn for a long time or just beginning, fall corn can work great for your rotation planting. Corn is a monocot. Planting fall corn helps cleanse the soil and will get some of the diseases out. Planting behind beans and peas is best. Unlike other vegetables that can easily be planted in one long row, corn should be planted in blocks of at least 5 rows. Visit Hoss University and check out our Corn Growing Guide for more information on growing corn! Types of Sweet Corn You don't want to choose a corn variety that has long maturity dates. These are the top 3 varieties we recommend. Sugar Buns Silver Queen Ambrosia When To Plant Fall Corn By August 1st, that's when you folks in Zone 7 should plant your fall corn. Zone 8, you should plant your fall sweet corn between July 15th through August 15th. In Zone 9, planting fall corn should be done between August 1st through August 21st. Click here to check out our Growing Guides for tons of growing tips and tricks! Fermenting Vegetables Why you should be fermenting vegetables! Fresh fruits and Vegetables are naturally covered in microorganisms. Good and Bad. When we Ferment, we are choosing to let the good guys or Lactic acid-forming bacteria take over permanently. We use salt brine to enhance the texture, helping to retain crispness. Temperature and Light You want to keep your jars between 55-75 degrees and out of direct sunlight. Keep the vegetables submerged and monitor for scum/mold. If some appears, skim off and add more brine. Let's Talk Brine Between 2% to 5% for home fermenters.Less than 2% run risk of not fermenting, and Greater than 5% risk of stopping the fermentation.The type of vegetable usually determines the salt to water ratio. (Cucumbers full of water, shredded cabbage is less denseUse unchlorinated water as chlorine can inhibit fermentation Equipment Needed Fermentation Vessel - (You can go fancy or simple) Crock, food-grade buckets, jars. Make sure any equipment you use is non-reactive Primary Follower - Goes on top of ferment, acts as a barrier (grape leaf, cabbage leaf Secondary Follower or weight - If you do not have a weight, you can fill a zip lock bag with water and zip tight. Covering - Lets air escape while keeping out bugs, dust, or other contaminates. Lid and band not screwed on tightly, cheesecloth, muslin. Airlock systems Find more information on Hoss University!! Product of the Week Complete Fermenting Kit Corn Peppers Tomatillos Be sure to check out our latest Row By Row Show on Growing Fall Corn and Fermenting Vegetables! Watch the Complete Show on YouTube Below: https://youtu.be/I6qx5oQJIJA
Dr. Martin answers questions sent in by our listeners. Some of today's topics include: Prebiotic fiber Swollen feet Food sensitivity testing Reversing of neuropathies Time release vitamins Oil of oregano Lactic acid build-up
Today the common misconception we discuss is science. Most diamonds are not formed in highly compressed coal. Lightning never strikes the same place twice. Waking up a sleep walker does not harm them. The Amazon RainForest does not provide the world twenty percent of oxygen. Drowning is inconspicuous to onlookers. Most drowning victims show no sign of distress. Exercise muscle soreness is not caused by Lactic acid build up. Half of our body heat is not lost through our head. Heat loss is proportional to the amount of exposed skin. Tin Foil and tin cans are no longer made of tin. Urine is not sterile, not even in the bladder. The order in which different types of alcoholic beverages are consumed does not create adverse side effects. Humans have more than five senses. Good Risings is a mindset. Join Jacqueline MacInnes Wood & Bryan McMullin for a daily dose of Good Vibes & Mindfulness. Presented By: Cavalry Audio. Producers: Jason Seagraves & Margot Carmichael. Audio Editing: Revision Sound. Music: Gramoscope Music. Show Notes by: Brett Burris Executive Producers: Jacqueline MacInnes Wood, Bryan McMullin, Dana Brunetti & Keegan Rosenberger. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com You can now search all of the Good Risings episodes on Fathom.fm/GoodRisings! See omnystudio.com/listener for privacy information.
See all the Healthcasts at https://www.biobalancehealth.com/healthcast-blog/ Call BioBalance Skin at 314-648-5710 to make an appointment There are hundreds of facial skin peels out there that provide one benefit each. The VI Peel is not just one peel with one effect, it has 4 different peels for different needs patients have. The first three peels are graded by how much damage you have, how thin your skin is and how much treatment you need. The fourth facial peel provides treatment for acne and acne scars. The FIRST secret to the VI Peel is that it literally is active on your face for three days! The Second secret is that the VI peel has 5 “acids” that do different things for your skin, so the treatment is often as good or better than two combined laser treatments. Three VI peels a month apart vs three laser treatments at less than half the price! The second Secret of the VI peel is that it uses 5 acidic and active peel products combined in one peel, as well as two anti-inflammatory products to calm the skin. The ingredients include: Glycolic acid penetrates the skin deeply and carries the other ingredients with it. Lactic acid hydrates and lightens brown spots, hydrates and firms the skin Mandelic acid reduces oil production and suppresses pigment production to even skin tone and brighten the face. Trichloroacetic acid treats texture, pigment, acne, and wrinkles, and drives the other active ingredients deep in the skin. Phenol is an anesthetic and mimics TCA treatments The first three types of peel provide extensive exfoliation, decrease of brown spots, and treats superficial wrinkles and tightens the skin. VI Peel uses all of the ingredients above and is primarily for brightening and tightening. For younger patients with minimal damage and patients with Rosacea. VI Peel Precision is for normal Anti-aging skin with average damage. VI PEEL Precision Plus is the strongest peel for thickened skin and Antiaging. The fourth peel is called VI Peel Purify + Booster for Acne and Acne scarring and hyperpigmentation. The treatment time is short in the Spa, but you must be able to use specific products for after- care for the next 2 days. The peel is actively working for 72 hours and avoiding the sun completely, using the provided towelettes to wipe down the area several times a day is required. How do I recover? The first day you will look like you got a sunburn, but some patients do not have any downtime the first day. The end of the second and third day the skin will begin to peel, and you must refrain from picking! You may trim the already peeled skin off, but don't assist the peeling. These peels require 2-4 peels, one a month for complete resolution. Other treatments that. Treat the same problems often take 3-6 laser treatments so this takes less time.Each peel is about $300 and is painless. VI has also developed body peels for those of you who have severe sun damage on the decollete, arm/hands, back or legs. The peel is effective for brown spots, acanthosis nigricans, The body peels take longer to peel..usually 4-7 days and treatments are farther apart, every 4-8 weeks. They even have an app to track your progress on your iPhone!
Dupes for Drunk Elephant TLC Framboos Glycolic Serum Good Molecules Overnight Exfoliating TreatmentGlycolic, Lactic, & Salicylic AcidsVery affordable- $6!At Ulta: https://www.ulta.com/p/overnight-exfoliating-treatment-pimprod2023930?sku=2582310Geek and Gorgeous Smooth Out 12% AHA Cactus LiquidGlycolic Acid & Lactic Acid blend, fragrance free!At Geek & Gorgeous: https://geekandgorgeous.com/collections/exfoliants/products/smooth-outPurito AHA BHA Refreshing SolutionAHA BHA blend- fragrance free toner solutionAt Yesstyle: https://ys.style/20BxAhxIYmbUse Rewards Code NOBSBEAUTY for an additional discount!Cosrx AHA/BHA Clarifying TonerGentle glycolic acid & willow bark tonerGreat for sensitive skin typesAt Ulta: https://www.ulta.com/p/ahabha-clarifying-treatment-toner-xlsImpprod15641050Holifrog AHA BHA11% AHA BHA Blend, pH 4.0Rosehip, Tamanu OilsAt Anthropologie: https://www.anthropologie.com/shop/holifrog-aha-bha-evening-serum?color=037&type=STANDARD&size=One%20Size&quantity=1Bliss Clear Genius Clarifying Liquid PeelAHA, BHA, PHA BlendAloe, Licorice Root, Lecithin, Sodium HyaluronateAt Ulta: https://www.ulta.com/p/clear-genius-clarifying-liquid-peel-pimprod2017159Summer Fridays Soft Reset AHA Exfoliating SolutionLactic Acid, Glycolic Acid, Niacinamide, Aloe-Does contain fruit extractsAt Sephora: https://www.sephora.com/product/summer-fridays-soft-reset-aha-exfoliating-solution-P462745?skuId=2393643&icid2=products%20grid:p462745:productTonyMoly Vital Vita 12 Poresol AmpouleDoes contain fragrance, but also contains lactic acid, salicylic acid, niacinamide, centellaAt Ulta: https://www.ulta.com/p/vital-vita-12-poresole-ampoule-pimprod2006524******I'm launching a second channel in 2022 to post some of the things that don't really fit with No BS Beauty. I'm not planning on posting immediately but wanted to let you know if you want to subscribe so you won't miss anything. https://www.youtube.com/channel/UCZwJQwh2qHT9qUrseCNasHg*******Podcast LinksApple - https://b.link/No_BS_Apple_PodcastGoogle - https://b.link/No_BS_Google_PodcastAmazon - https://b.link/No_BS_Amazon_PodcastSpotify - https://b.link/No_BS_Spotify_PodcastStitcher - https://b.link/No_BS_Stitcher_PodcastRSS - https://feeds.redcircle.com/671dd1b2-a989-41d5-94d5-30c014e06149********Sephora - https://fxo.co/1231867/sephoraUlta - https://fxo.co/1231867/ultaAmazon - https://www.amazon.com/shop/nobsbeautyYes Style - https://ys.style/kk2Vjrv798Style Korean - http://www.stylekorean.com/?af_id2=nobsbeautyThese are affiliate links if you purchase anything from one of these stores using this link No BS Beauty will make a small commission on what you buy.********I am proud to offer my very own beauty products at Amazon. We are starting small but hope to grow these offerings. Take a look and if you can pick one or two up, it helps keep this channel truly independent.My Products:No BS Beauty Travel Set - https://amzn.to/2PgPzFZNo BS Beauty Airless Jars - https://bit.ly/2Ev6X6N or https://amzn.to/2RCEq4sNo BS Beauty Color Switcher - https://amzn.to/2RCEAJ6See my own page on Amazon - https://www.amazon.com/shop/nobsbeautywww.noBSbeauty.net*******My Patreon - https://www.patreon.com/noBSbeauty*******PayPal Tip Jar - https://bit.ly/donate_NBSBIf you want to leave a tip ... Thanks! *****
Any workout can end mindfully — even if your workout is more Crossfit than Buddhist. Just as rolling out your muscles is good for post-workout recovery, we want you to give your mind some recovery time too. You can thank us later! LINKS Read ‘Lactic acid: Role in the body and impact on exercise’ written by Tom Rush and Amanda Barrell, medical reviewed by Gregory Minnis, DPT, for Medical News Today Try Balanced Breathing – ‘How Do Deep Breathing Exercises Help Recovery?’ NorthStar Transitions Follow @thespace_podcast on Instagram Watch @thespace_podcast on TikTok Follow @novapodcastsofficial on Instagram CREDITS Host: Casey Donovan @caseydonovan88 Writer: Amy Molloy @amymolloy Executive Producer: Elise Cooper Editor: Adrian Walton Listen to more great podcasts at novapodcasts.com.au See omnystudio.com/listener for privacy information.
Welcome back to the Next Level Skiing podcast, brought to you by Wagner Skis. Today, we've got a great conversation with a great guest. There aren't that many high profile skiers out there, who are as thoughtful and introspective as Mark Abma. Mark is an inspiring athlete with a unique outlook on how to improve performance, training, and mindset. From keeping things in perspective when he's on top of a mountain to hydrotherapy, Mark talks about what has shaped him as a skier and as a person. Mark Abma is a professional freeskier. From Whistler Blackcomb, British Columbia, he was born for the snow. He has a number of awards under his belt including the Powder Video Award for Best Male Performance in 2007 and 2005. He also won Best Natural Air in 2010, and Best Powder in 2009. He recently started an advocacy group called One Step with the goal of helping both ski resorts and skiers reduce their carbon footprints. Topics: [02:11] How Mark started skiing [07:00] Mogul skiing helping with the transition [12:35] What Mark learned from his idols when he was a kid [16:28] How competing led to films [22:25] Mark's mental game when he gets dropped off on a mountain [25:45] A piece of advice Mark goes back to [27:00] Recovery and hydrotherapy [33:50] Lactic training [36:05] Lessons on the snow, transcending into everyday life Resources: Mark Abma on Twitter Wagner Custom Skis
Episode 9 has Jamal and I gracing your ears with tons of fact bombs. The need for instant gratification is more apparent than ever in the fitness industry. We touched on a few misconceptions that usually come about when you're first getting into the gym. Lactic acid, caffeine intake, women lifting and becoming she-hulk?!As usual the "fee" is to share with some friends and family. If you think this could bring value to them, we want to get it in front of as many people as possible.
Conditioning, its important. We know that, but what is the best way to train it? Can we get in fight conditioning in 8 weeks. Perhaps if we apply energy system development within a planned out structure we could do it better? Listen to find out. 1:05 Introduction to Energy System Physiology. Aerobic – long duration, low output. Lactic – 30-90 ...
Among the many reported roles played by these beneficial microbes include a wide array of benefits for digestion, and for our overall immune balance. Join Dr. Diane Clayton as she discusses more about recent developments in this exciting area of probiotics science, and hear more about the 5 unique beneficial strains of Lactic acid bacteria in NeoLife's Acidophilus Plus!
Kidney Stones are a Diagnosis of Exclusion!!! History Risk factors Age >60 Tobacco use Classic presentations Stable with sudden flank/back/abdominal pain or syncope Unstable with pallor, hypotension, and ill appearance Exam Pulsatile abdominal mass Unstable vitals Testing Plan Labs TYPE AND SCREEN CBC Electrolytes Coagulation studies Lactic acid Imaging Bedside ultrasound (optimal) Aorta protocol Look […]
Jim Goetz Chantea Goetz Mike Brandon Youtube Biohackhumans Podcast Part 1 Youtube Biohackhumans Podcast Part 2 Erections and Sunless Tans with Melanotan 2 Jim Goetz Sun tans are sexy. There I said it! However, with high levels of radiation and improper anti-oxidant activity in the endocrine system (skin), SNA mutation may occur resulting in skin cancer. Since the dawn of man, men have been dealing with erectile dysfunction. Pills and potions have been utilized. Some are effective. Some are not. Surgeries and other therapies have been developed to either place inserts into the penis or create new vascular tissue to increase erections. The idea of a sun tan and erection sounds like the beginning of a movie one would make sure the kids are long asleep before starting. In this case though, we are discussing science. In the 1960's, scientists were developing a drug to improve erections in men. It was discovered α-MSH caused sexual arousal. A side effect of this was that it also increased melanocyte production and as a result, a tanned complexion. Now for the science stuff...in case you were wondering how it worked: Melanotan 2 acts as a non-selective agonist of the melanocortin receptors, MC1, MC3, MC4, MC5. To the extent that melanotan 2 produces melanogenesis is believed to be caused by activation of the MC1 receptor The clinically documented sexual effects of melanotan 2 are thought to be related to its ability to activate the MC4 receptor (though the MC3 is thought to possibly also be involved but not 100% sure how at the moment of writing this article). Other than 8 hour long raging hard erections, less pleasant side effects include: headache and nausea. Some studies in lab rats state the use of melanotan 2 causes weight loss. This would most likely be for the fact no animal would want to eat when they feel like throwing up. The medical community at this point discourages the use of unlicensed melanotan 2 bought on the internet as there have been a couple (but rare) documented cases of new nevi (moles), and uneven pigmentation. However, in these cases it does appear that any distortions cease to exist after 2 weeks of discontinued use. The idea of melanotan 2 is also to prevent skin cancer by creating more dense and increased amount of melanocytes, thus protecting the body from UV rays. FAQ How much do I need? This question is dependent on your skin type. Skin type and dose of melanotan 2 Fair skin- 30mg Medium skin-10-20mg Olive skin- 10mg PLEASE NOTE: Do not take these doses at once. This is potentially dangerous. Please continue reading to learn how much to take. Taking melanotan 2 requires a 10 day phase of “loading”, which is essentially a higher dose phase to saturate your body in it. Each day of the loading phase, you are required to take 1mg. After the loading phase, you should take anywhere from .25mg (.025mL) to .5mg (.05mL) daily. You should repeat this until you are at your desired tan. If you have a medium or olive complexion, you may not want to do the loading phase and stick to a low dose every other day. Once you are at your desired tan level, you need to continue taking some weekly, in order to maintain your tan. You do this via injecting 1mg once per week. Do I need to continue taking melanotan 2, and how long does the tan last? The tan will last approximately 2-3 months, whereas it would normally (with only exposure to the sun) last about 4 weeks! How do I store Melanotan 2 You should store lypholized melanotan 2 in the freezer, in which it will stay good for over a year, but it will last room temperature for 12 weeks before turning bad. If you have already mixed Melanotan 2, it will last for 3-5 weeks in the fridge, but about 2 weeks outside the fridge. ***Never freeze mixed peptides! Why Do I Get Bug Bites But You Do Not? Dr. Mike Brandon Summer is here, and with the warm weather, most of us will be going outside to enjoy it in one form or another. We all know, or perhaps are, that one person that when they go outside with a group of people hiking, camping, cookouts, etc, that gets bitten far more than everybody else. Why do some people appear to be a bug buffet and others seemingly are void of all itchy bumps? Or better yet, what can we do to become less attractive of a meal? Good news biohackers, we have both some answers and solutions! It appears that about 1 out of every 5 of us are “bug magnets”. As great of a title as this is, there are very few people who are appreciative of it, and that's more than understandable. There's many variables that we are aware of that affect this, some are changeable, some not so much. Let's start off with the potential bad news of things we can't change. Our blood type, especially for mosquitoes is a major factor in becoming bitten. Those with the O blood types, are twice as likely to become bitten than A; B types fall roughly in the center, but a little closer to their A type anti-bug counterparts. Most of us (85%) actually secrete a chemical that most insects can pick up via smell to know what our blood type is. So if you are void of this chemical release, even if O type, you have a significantly better chance of avoiding being attacked, but all who release this chemical are more likely to be attacked, no matter the blood type. So clearly genetics matter, but how much? It seems like whenever science doesn't know the answer to something, people hastily chalk it up to being genetically related, whether or not there's any proof for that theory. Multiple sources repeated that genetics can play up to 85% of the variables for being resistant to insect bites, but most deny any reason or genes found that do so. However when taking observational studies of fraternal and identical twins, those with identical genetic makeup were far more similar in how tasty they appear for the bug kingdom Another factor is simply what we are wearing, and I don't mean long loose clothing, though it's recommended. What does seem to matter is the color of clothing. Darker colors appear to have a moderate impact here. In a study of over 7000 participants, black, blue, and red clothing were about 3x more favorable to various species of mosquitoes than white, yellow, and light green apparel. General health can make an impact too. Those that are larger and/or have certain health conditions such as diabetes, kidney/liver damage, certain cancers, or are pregnant (not a health issue, but similar reasons to be listed shortly) also are more likely to be chosen as a host. There are a few reasons for this, with a major one being the amount of CO2 being expelled. Mosquitoes especially are attracted to CO2 concentrations, so those that breathe heavier are going to release more carbon dioxide. This is also expected to be why children get bit less frequently than adults. These people also tend to sweat more, which contains uric and lactic acid, which seems to be an aphrodisiac for the bug's hunger, and they can sense this from over 150 feet away. This leads to another topic of exercising outdoors. As recently mentioned, our sweat has lactic and uric acid in it, and lactic acid is going to become built up as we exercise, though some people take longer to metabolize these than others. Sweat accumulation also acutely changes the bacterial flora present on our skin, with some places tending to stock more than others, such as our feet/ankles, and shoulder/axilla (arm pit) regions, which also happen to be some of the most common locations for bites. This was shown by using bactericidal soaps against standard and placebos and having the soaped areas lightly bitten compared to their sweaty and placebo counterparts. Lactic acid also appears to be a slightly controllable factor within our diet. Fermented foods such as cheeses, yogurt, soy sauce, and pickled vegetables have some great gut health benefits, but if recently or commonly eaten, it may be making you more magnetized to mosquitoes. Certain medications may have a similar affect as well. The common drugs Tylenol (Acetaminophen) and Metphormin have been shown to increase lactic acid buildup in the body as well. The last variable to talk about today involves saying sober. Those that drink alcohol, as little as just a few sips, attract 2 to 3times the amount of bug visitors. There are theories as to why, but they haven't held up as much weight, though the ideas of it being the ethanol or increased body temperature (which doesn't really happen with alcohol anyway) has been mostly debunked. We do sweat more with alcohol and breath heavier, as well as it dilates blood vessels, even those that are superficial to the skin, so those may be the majority of the factors. So in short, genetics may be the scapegoat for now as the major element until proven otherwise, but there are a few simple things we can do to increase our natural bug shield. Wearing light clothing, staying cool and sweat free, practicing basic hygiene all over our body, eating nonfermented foods, and staying in overall good health is a great start. So enjoy the summer sun, and biohack the bugs away biohackhumans.com Find us: Instagram (@biohackhumans) Facebook (@biohackhumans) Twitter (@biohackhumans) Tumblr (@biohackhumans) Contact Us: support@biohackhumans.com
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