Reddit reviews Potassium Bicarbonate - 1 lb.

1. After lots of research, barring pre-existing medical conditions, I've never heard any arguments against it that don't fall along the lines of "You should eat, because I want to eat, and I don't want to feel like my way is wrong or for you to remind me how little self-discipline I have." LOL.
   
2. Fasting won't slow down your metabolism, but losing weight will! A smaller body burns fewer calories--you can't go back to eating your previous diet after losing a bunch of weight, regardless of how you lose it. Also, as /u/Eat_Like_A_Snake pointed out, extreme calorie restriction isn't the same as fasting--it can cause severe problems.
   
3. As you start weighing less, it takes less skeletal muscle to move your body around, and less heart muscle to pump blood around your smaller body, so unless you strength and aerobics-train, that muscle that you no longer need will disappear--this is true whether you're fasting or not! Your body does need some protein daily, but there are lots of non-muscle proteins--like that extra skin you don't need any more--for it to recycle! No, fasting is not a zombie. It will not eat your brain. Your body just spent years stocking away the perfect fuel for you (fat) to survive on in the absence of food--body fat even has fat-soluble vitamins in it! Why would it eat your brain instead?
   
4. As long as it takes? Angus Barbieri did it for 382 days--and coincidentally, the weight stayed off.
   
5. This article contains specifics on which nutrients you need to worry about during re-feeding, but in general, it goes like this: Keep the insulin index of your food down until your stomach has returned to a size that can hold enough calories to fuel your body. Low insulin-index foods are foods which are mostly made of fat, or which have barely any calories. That said, I broke my last 21-day fast with Thanksgiving dinner. LOL. As Dr. Fung mentions, re-feeding syndrome is something which was identified in severely malnourished concentration camp victims, and is probably not a concern for healthy people.
   
6. Your body needs protein, and that extra skin is a source of protein--so most of the time, fasting minimizes the loose skin, but occasionally, I'll read about someone who fasted and still ended up with loose skin, so maybe genetics is another factor, or maybe they're not fasting long enough to trigger autophagy.
   
7. Ehhh, most medical professionals are knee-jerk scared of anything unfamiliar just like normal humans, and fasting isn't mainstream... yet. So you're highly unlikely to find one that will be okay with this. Before-and-after hormone/endocrine/nutrient panels might be interesting, though!
   
8. I'm on Day 40, and here's my list of supplements: Garden of Life Multivitamin, Zhou Lyte Up (as needed), Now Bone Strength, Iodoral cut into quarters, and L-Theanine as-needed when the elevated adrenaline gets to be too much. All of these are fine on an empty stomach. Some cheaper alternatives I've tried are: Morton's Lite Salt is about half sodium chloride/half potassium Chloride; bulk Potassium Bicarbonate is super-cheap and flavorless; and you can take an Epsom Salt bath to get your magnesium. Like most other fasters, my fasting guru is Dr. Jason Fung. He has all sorts of YouTube videos, as well as the Intensive Dietary Management website, and a couple pretty famous books.
   
   More Notes:
   
   

• The maximum amount of calories you can convert from fat per day is kg of fat * 69.4692 or lbs of fat * 31.5053. It's possible for a person to not have enough body fat to meet their calorie needs, so they'd have to supplement dietary fat. Body fat supplies around 7,717 calories per kg or 3500 per lb. Using this math, if you lost more weight than the calories you burned according to your Fitbit or whatever, or more than your theoretical maximum, it's probably either glycogen (aka "water weight") or food in your digestive tract. I keep losing that extra weight until Day 12-ish.

I buy a bag of potassium (http://www.amazon.com/dp/B0064GZPU4) and add a 1/8 teaspoonful to a drink each morning.

I use this. It's roughly the same amount per oz as most other epsom salts
https://www.amazon.com/gp/product/B00MV94536/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Baking soda worked well. I later ended up switching it out for potassium bicarbonate I feel I really notice the difference when I make espresso.
https://www.amazon.com/gp/product/B0064GZPU4/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

https://www.amazon.com/Home-Brew-Ohio-3N-PD8E-MWY4-Bicarbonate/dp/B0064GZPU4/ref=sr_1_1?ie=UTF8&qid=1483002561&sr=8-1&keywords=kansui

https://www.amazon.com/Home-Brew-Ohio-M6-H0GM-1VSD-Bicarbonate/dp/B009WTZ12W/ref=sr_1_4?ie=UTF8&qid=1483002561&sr=8-4&keywords=kansui

Hey man. I don't grow anything but weed so I don't know much about your plant but in the flowering stage of cannabis if I get a bug infestation I used potassium bicarbonate (there's recipes and how to mix it online with soft water) or you could use the traditional Dawn dish soap spray which also works. Neem oil has previously worked for me too but what I had to do was place a bamboo stick in the soil and drench the soil so that all bugs go to the bamboo stick as it's free from neem. Next day I just remove the bamboo and that will usually solve it for me too.

If you have tried all these then I have no idea how you'd remove them. Sorry if I couldn't help but both of these methods would work on a cannabis plant. Good luck!

You can buy Gaviscon Advance (UK version) at Amazon from various sellers, both the liquid and tablet form. It seems to vary in price quite a bit over time--if you wait you can often get a pretty reasonable price. A couple of items I've ordered in the past:

https://www.amazon.com/gp/product/B002QEPFKS

https://www.amazon.com/gp/product/B012YJMALG

Also it is possible to order ingredients and make your own Gaviscon Advance very, very easily at a very low cost. Some instructions:

https://blog.fauquierent.net/2016/11/make-your-own-gaviscon-advance-for.html

https://www.scribd.com/document/371534788/Gaviscon-Advance-Homemade

Here are the raw ingredients I ordered from Amazon to do that:

https://www.amazon.com/gp/product/B01953G9VG/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B0064GZPU4/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B0064GZPPO/ref=oh_aui_detailpage_o01_s00?ie=UTF8&th=1

> bicarbonate

Like, you just buy this and after putting the lemon in the water, stir in like 1/4 teaspoon of something?

Here is the potassium bicarbonate. You have to heat this as well to turn it to potassium carbonate.

As far as food-grade goes....I don't know that there's anything that separates food-grade from non-food-grade if it's just raw materials you're working with.

Anyway, you literally have to heat up the sodium and potassium bicarbonate to convert it to its respective carbonate molecule...people will say to put it in the oven and do it that way, but you can actually monitor the conversion if you do it on stovetop in a pot, so I prefer this method. As long as you aren't heating it to like 800 degrees, it should be safe to do (super heat it, and it can release not-so-great gases that are not-so-great to the human body. Your stove cannot heat it to this 'dangerous' temperature). When it gets hot, you'll start to see these tiny little volcano/geyers popping up in the powder. This is the release of gas as its converted to sodium or potassium carbonate. Stir it when you see that, and you'll notice the consistency of the powder get much finer.

It's gonna look like you're cooking crack, but don't sweat it.

When the bubbles stop, let it cool, and store it in a container (I use mason jars). Then I combine them based on weight percentage (1%) relative to the weight of the flour (I generally do 300grams of flour for 2 people).

When I say 40% hydration, I'm literally weighing the water to 40% of the weight of the flour. So i'm not really going by volume.


For this ramen, I braised the chashu in mirin, soy sauce (I used usukushi soy sauce, which is lighter in color and saltier), and water. But I normally do mirin, soy sauce, water, a slice of ginger, white part of a green onion, a smashed clove of garlic, and maybe 1/4 cup of sugar. I'll do it for 2 hours on stovetop in a pot, or you could do it in the oven for 4 hours at like 225 degrees, give or take.

It’s a powder you mix with water.


https://www.amazon.ca/Home-Brew-Ohio-Potassium-Bicarbonate/dp/B0064GZPU4/ref=mp_s_a_1_3?keywords=potassium+bicarbonate&qid=1568690914&s=gateway&sprefix=potassiu&sr=8-3