QTDDTOT

[Anonymous No.13132579]

I was cold-making coffee in ~30sec. with a permanent. The inquiry is if any science exists on further temperatures for chemical compounds.

[Anonymous No.13132592]

>>13132579
this entire board is full of threads that don't need to be threads, just make one on your topic you cuck

[OP !!cDFy7UQEQm8 No.13132623]

PS: I'm very experienced with the socioeconomic aspects of food, nutrition, and fitness / health – understanding a lot of topics, from keto / VLC benefits and other dietary ~optimizations, to low-calorie sweeteners (aspartame and sucralose actually having "danger" scientific results – especially relevant for beverages and protein powders), dietary cholesterol, botany, nootropics, energy, innovations, etc. These types of subtopics are usually very researched, even if distributed deeply. .. As for recipes, specifically, it's recently been about having replaced most carbs with protein and stevia – having produced (even cold-made) frostings, fillings, creams, fudges, brownies, cookies, cakes, toffees, et al.

(>>13132592)
This is also for posting a lot of information for responses to other topics.

[OP !!cDFy7UQEQm8 No.13132627]

•Keto / VLC.
Replacing carbs (with, e.g., protein and stevia) is really important for what's featuring itself as a repeatable, adulthood puberty, and a really fun QoL – increased GH, reduced DHT, (even thusly) increased T; hypoglycemia producing increased appetites, flavors, and sensations; testosterone, even in women, increasing sensation, libido, and orgasm. (Hungers are even required for rewards from alcohol and food.)

Insulin is fat-sparing. "Always" keto / low insulinogenics is extreme because increased hormones are also potentiated by *high insulinogenics near intense physical activity*, and for other reasons (e.g., it's possible supplementing the intermediate of glycolysis and gluconeogenesis, pyruvate, which is a sugar). The conclusion is that nutrient availability (such as casein hydrolysate, with greater digestion times having it outperforming whey hydrolysate some 2x for lean mass gains, and strength increases) and timing (casein hydrolysate, with low insulinogenics, also outperforming whey hydrolysate by 1.6x for mean BF% loss, and 2x for mean fat loss) are really effective. (This is also an argument against fasting.)

So, the sensory and behavioral benefits of these are huge, including ~optimizations of hormonal responses for energy, fun, stimulation, intensity, and (thusly) happiness and intelligence.

[OP !!cDFy7UQEQm8 No.13132649]

>>13132627
•Weight loss.
A lot of it is already mentioned, but furthermore is ..
>the understanding that digestion rates are a lot of what's responsible for fat signals; also, the body has nutrient seeking via senses, repeated habits, etc.;
>that hungers are more than calories; getting lots of protein, plenty of omega 3, proper antioxidants (Sangre de Grado; astaxanthin), all vitamins and minerals, and even the simple substrates of epinephrine, dopamine (L-DOPA), melatonin, and serotonin (5-HTP) .. is the obvious A-to-B of fullness.

•Sweeteners.
Aspartame has odd scholarly results; so does sucralose, the CSPI having relegated it from "safe" to "caution" to "avoidance". (This is somewhat especially relevant for beverages and protein powders.)

Stevia ..
>is some 200x sweeter than sugar, with longer onsets and more lasting durations.
>has been evidenced with *benefits* to glucose and insulin metrics.
>results with *much* more satiation derived form both food-preparation and meals.
*A lot of the iterations I got* were gross (chemical-y / bitter). There are so many types – companies are combining various amounts of the plant's compounds ([image]). Here's an example that's really sweet:
https://www.ebay.com/itm/New-Organic-Stevia-Powder-Natural-Sweetener-Zero-Calorie-Sugar-Substitute-8-oz/263942733765

[Anonymous No.13132994]

in sandwiches and burgers. does cheese or bacon go on top

[Anonymous No.13133150]

>QTDDTOT

Shouldn't this be on the faggy board?

[OP !!cDFy7UQEQm8 No.13133173]

Here's another inquiry: any interesting, recent topics .. (relevant fundamentals; objective conclusions ..).

>>13132994
It depends on the palatability objective. Cheese has the option of going really pressed against the roof.

Bacon is more "swirly motions".

"Mouthfeel".

[Anonymous No.13133182]

Oh great this bot nigger again

Sage sage sage

[Anonymous No.13134853]

Here's something: some differences amongst producing types of doughs and breads.

>Pancakes
>Waffles
>Biscuits (of "and gravy")
>English muffins
>Muffins
>Cookies
>Pizza dough
>[Specifics for various types of bread loaves]
>[Etc.]