Hello, beautiful people and let´s start this day with something useful ! In May we will focus on Insulin Sensitiviy (and Insulin Resistance). It will be a month with lots of tasks and challenges. We will talk about food as therapy but also about some habit changes. So, if you want to keep track of everything in a really easy way, I recommend you join this community. It´s @Theresa Elliott ´s community and I have to say it helped me a lot with consistency in the last month! I´ve got discipline and I managed to get results! Take a look at this and use the app created by @Theresa Elliott if you want to keep track of your progress with certain tasks! If you are already part of Theresa´s community, what do you think? Have you tried the 28-day Action Plan?

Ok so everyone knows i love mushrooms here. More specificly i love finding them for "free" and cooking them when buying them would cost an arm and a leg. (This batch cost an arm and a leg toget but that is beside the point) we had a successful day yesterday, learned from a micology member, and hiked 3 miles through very rough turrain and got to see family friends qhite surprisingly. All that to say im an advocate for foraging your ow. Goods when possible, not just for the nutritional benifit and potential cost cutting, but the me.orys of being with friend and family, the memory of loosing that awesome water bottle, the memorys of my daughter taking off her boots and flat jumping in that mud puttle, and her not listening every 10 minutes for her own safety or to remind her im NOT going to leave her in the woods.............not sure where this fear comes from. For those wondering, these are morels, very prized, very expensive, no i wont tell where i got them. And for the following question, i use them on pizza, pan fried with garlic and onion (litterally all it needs as the flavor is a bomb just from the mushroom).

I had today a salad with everything and I put some garden nasturtium flowers on top cause they are gorgeous, edible and full of vitamin C and lutein. What was/is your lunch today?

Every autumn, in the cold rivers of the Pacific Northwest, something almost impossible happens. A salmon that left its birthplace three, four, sometimes five years earlier and that has crossed thousands of miles of open ocean, finds its way back "home". And this salmos returns to the precise spot where it first broke free from its egg. How does it know where to go? Well, it is chemical memory. In the first weeks of its life, as it absorbs water through its gills, the river imprints itself onto the salmon's olfactory system at the molecular level. The precise cocktail of minerals and other organic compounds gets encoded into its nervous system with a fidelity that researchers are still working to fully understand. When the adult salmon finally re-enters freshwater, it is able to recognize the spot. Scientists call this olfactory imprinting. And your brain does something remarkably similar , not with water, but with experience. Every meaningful event you live through is encoded not just as a narrative memory - this happened, then that - but as a sensory experience. It might be anything: the smell of rain on hot pavement, or the aroma of a fresh baked muffin as Marcel Proust so eloquently put it. Your hippocampus, the brain's memory architect, does not store these details separately. It binds them together with the emotional weight of the moment into what neuroscientists call an episodic memory trace. What does this mean? It is a rich, multi-sensory imprint that can be reactivated - sometimes involuntarily - by a single matching cue. This is why a song from a certain year can collapse time entirely. Why the smell of a specific food can return you to a kitchen you haven't stood in for decades. It´s not being sentimental :) It´s your brain doing precisely what the salmon does: following a chemical trail back through time to a moment that mattered. But there is a deeper layer to this story. The salmon does not just remember its home river. It is physiologically transformed by the return. The journey upstream, that is brutal, exhausting, against the current, triggers a cascade of hormonal and neurological changes that prepare the body for spawning and, ultimately, for death. The memory of origin pulls the salmon not toward comfort, but toward completion. It returns in order to give everything it has to the next generation.

Let’s be real: trying to "resist" Ultra-Processed Foods (UPFs) while they are sitting in your pantry is like trying to stay dry while standing in a rainstorm. We say cutting out UPFs is difficult, but we’re making it harder than it needs to be. If you want to win this game, you don’t start at the grocery store. You start at home! 🏠 🏠 🏠 🏠 🏠 🏠 🏠 🏠 🏠 🏠 🏠 🏠 🏠 Research into food environments suggests a simple, brutal truth: if it is in your house, you will eventually eat it. 🏠 🏠 🏠 🏠 🏠 🏠 🏠 🏠 🏠 🏠 🏠 🏠 🏠 By simply removing UPFs from your home, you reduce your consumption by an estimated 80% or more. Why? because you’ve added "friction." Most UPF consumption is impulsive. If you have to put on shoes, grab your keys, and drive to the store just to get a bag of chips, 8 times out of 10, you’ll just eat real food instead. Or just having a glass of water. So, how´s your pantry right now? 👇👇