Mark Sisson on Night Eating

In this article, Mark talks about night eating being associated with hormone regulation. Well would you look at that…! all the buzz words, Thyroid, Adrenals, Cortisol… Yup links me back to hypothyroid..!

On that I saw a doc who recommended.. ehh something I lost the piece of paper, and also agreed that buying iodine was a good idea 🙂 Which I just did 😛

fresh ginger tea

"Drink fresh ginger tea

Ginger is a potent anti-viral substance that prevents the adhesion of viruses to the upper respiratory mucosa. If you drink the concoction I recommend below at the first signs of sickness, you can often fight it off successfully. But—and this is a big “but”—you have to drink it at or near the strength I suggest, or it won’t be effective. Some people find this difficult to do, because ginger is so intense, but if you can handle it your immune system will thank you."

From – 7 Tips for Preventing (and Shortening) Colds and Flus

Podcasts: Meditation and Bone broth

Meditation is something I have been finding surprisingly beneficial lately and so I listened to this podcast with Kelly Howell about her success with different meditation technologies. I listened to a couple of the binaural meditations on her website, unguided and yet found the music distracting. I’ve been finding the best thing for me is just to spend 20 minutes in quiet by myself. Even taking 10 deep breaths can be really useful.

Interestingly I heard Franco talk of practising neutrality meditation as a method to clear sinus issues as well.. interesting…

I listened to this Bone Broth podcast which refers to their page here. This sounds like a possible solution for my joint issues, so I’ll be making this tonight. The simplest recipe I found for the 3 chicken carcasses I’ve been saving is below, very well done video and less than 3 minutes long, exactly what I wanted 🙂

Then I copied this idea for storing:
“After I strain the bones out of my stock using a giant strainer, I let the pot cool to room temperature. Then, I ladle as much as I think can be used for cooking/drinking purposes over the course of 4 or 5 days, and I store that amount in an airtight storage container in the fridge. Whatever’s left gets frozen—but in usable portion sizes instead of a giant ice brick. Over the years, I’ve tried ice cube trays and muffin tins, but my favourite way to freeze broth is with a silicone baking mold.”