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Somewhere along the way, we normalized Pop-Tarts for breakfast and called it convenience, while forgetting that real human fuel was always steak, eggs, and food from the land. The result? A systemic crash in energy, focus, fertility, and resilience. What we eat in the morning bleeds into everything we...

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Janna Breslin

72,057 subscribers

22,671 Aufrufe • vor 11 Monaten •via X (Twitter)

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We’ve been prioritizing the wrong things for so long… and we wonder why the majority of the population is fat and sick. We’ve got chemicals, seed oils and sugar in literally everything. We NEED to get back to the real deal… Which is exactly why we founded @immortalprovisions extra virgin olive oil. It’s 100% pure, single-varietal Picual olives from 2,000-year-old trees in Spain. Of course I’d love for you to try it (also on Amazon), but the MOST important thing is that you find a high-quality source you trust. However we are running a sweet BOGO with auto-ship right now if you want to grab one while there are a few bottles left of this batch 😉 #evoo #extravirginoliveoil #oliveoil #homestead
0:28

We’ve been prioritizing the wrong things for so long… and we wonder why the majority of the population is fat and sick. We’ve got chemicals, seed oils and sugar in literally everything. We NEED to get back to the real deal… Which is exactly why we founded @immortalprovisions extra virgin olive oil. It’s 100% pure, single-varietal Picual olives from 2,000-year-old trees in Spain. Of course I’d love for you to try it (also on Amazon), but the MOST important thing is that you find a high-quality source you trust. However we are running a sweet BOGO with auto-ship right now if you want to grab one while there are a few bottles left of this batch 😉 #evoo #extravirginoliveoil #oliveoil #homestead

Janna Breslin

45,232 Aufrufe • vor 10 Monaten

Chanhyuk: Company doesn’t matter, but it’s about the people you work with. “There’s also something like this. Even though we say we created a “company,” we just used that word because it’s easier for people to understand. But in the end, it’s not really about the company, it’s about the people. Like, who you work with. And what kind of experiences you share with them, that’s what really matters the most. So with these people, whether we go, volunteering or travel somewhere, we always move together as one group. Because if not and later on, when I write and release a song, if we hadn’t shared those experiences, I’d have to explain everything. Like, “I went somewhere and had this kind of experience…” But since we’ve all lived it together, I can just say, “Hey, I wrote this kind of song this time,” and they’ll be like, “Oh, yeah, I get it. I know exactly what that is.” It just makes everything so much faster, right?”
0:47

Chanhyuk: Company doesn’t matter, but it’s about the people you work with. “There’s also something like this. Even though we say we created a “company,” we just used that word because it’s easier for people to understand. But in the end, it’s not really about the company, it’s about the people. Like, who you work with. And what kind of experiences you share with them, that’s what really matters the most. So with these people, whether we go, volunteering or travel somewhere, we always move together as one group. Because if not and later on, when I write and release a song, if we hadn’t shared those experiences, I’d have to explain everything. Like, “I went somewhere and had this kind of experience…” But since we’ve all lived it together, I can just say, “Hey, I wrote this kind of song this time,” and they’ll be like, “Oh, yeah, I get it. I know exactly what that is.” It just makes everything so much faster, right?”

akmerch ⚔️

194,243 Aufrufe • vor 4 Monaten

Elon Musk - said that he is ready to eat only cheeseburgers for the rest of his life! “Lately, my day starts with breakfast - steak, eggs, and coffee. Dinner varies. I usually don't have lunch, and if I do eat during the day, it's just a little bit. And dinner depends on the circumstances: whether it will be in company or not - the cuisine changes accordingly. In general, I like all kinds of food.”
0:53

Elon Musk - said that he is ready to eat only cheeseburgers for the rest of his life! “Lately, my day starts with breakfast - steak, eggs, and coffee. Dinner varies. I usually don't have lunch, and if I do eat during the day, it's just a little bit. And dinner depends on the circumstances: whether it will be in company or not - the cuisine changes accordingly. In general, I like all kinds of food.”

Lord Bebo

878,476 Aufrufe • vor 7 Monaten

Chef Andrew Gruel called out a major olive oil scam. A huge amount of imported “Italian” extra virgin olive oil is cut with cheap seed oils. Real EVOO has a bold, peppery, slightly bitter kick. The fake stuff is often bland and neutral. I’ve always trusted Italian and Greek olive oil, but stories like this make me double-check labels and taste more carefully now. We pay premium prices for what we believe are serious health benefits. Getting mostly seed oil defeats the whole point. Do you check the origin and actual taste of your olive oil, or just go by the bottle?
0:55

Chef Andrew Gruel called out a major olive oil scam. A huge amount of imported “Italian” extra virgin olive oil is cut with cheap seed oils. Real EVOO has a bold, peppery, slightly bitter kick. The fake stuff is often bland and neutral. I’ve always trusted Italian and Greek olive oil, but stories like this make me double-check labels and taste more carefully now. We pay premium prices for what we believe are serious health benefits. Getting mostly seed oil defeats the whole point. Do you check the origin and actual taste of your olive oil, or just go by the bottle?

Camus

233,754 Aufrufe • vor 2 Monaten

Wine is overrated 😬 You can’t fake what olive oil does to food, or your body. I use Immortal Provisions Extra Virgin Olive Oil. ⚠️ Most “olive oils” on the shelf are cut with seed oils, which actually cause inflammation and can make you feel & look worse worse which is why it's incredibly important to know the source. This one is 100% pure, single-varietal Picual olives from 2,000-year-old trees in Spain. The Immortal is my company so I could say all the amazing reasons why it's the best extra virgin olive oil out there and why you should consume it on a daily basis, but the MOST important thing is that you find a high-quality source you trust! #evoo #extravirginoliveoil #oliveoil #healthy #party #wine
0:33

Wine is overrated 😬 You can’t fake what olive oil does to food, or your body. I use Immortal Provisions Extra Virgin Olive Oil. ⚠️ Most “olive oils” on the shelf are cut with seed oils, which actually cause inflammation and can make you feel & look worse worse which is why it's incredibly important to know the source. This one is 100% pure, single-varietal Picual olives from 2,000-year-old trees in Spain. The Immortal is my company so I could say all the amazing reasons why it's the best extra virgin olive oil out there and why you should consume it on a daily basis, but the MOST important thing is that you find a high-quality source you trust! #evoo #extravirginoliveoil #oliveoil #healthy #party #wine

Janna Breslin

14,309 Aufrufe • vor 6 Monaten

🚨Important note: This only works if you’re using real, authentic extra virgin olive oil. Most “olive oils” on the shelf are cut with seed oils, which actually cause inflammation and can make you feel worse. It makes me want to throw up thinking about people doing these shots with seed oils so I had to mention it lol. It's incredibly important to know the source of your olive oil. The one I use is @immortalprovisions 🫒 It’s 100% pure, single-varietal Picual olives from 2,000-year-old trees in Spain. Immortal is my company, and I’d love it so much if you tried a bottle. But the MOST important thing is that you find a high-quality source you trust. That said… we are running a BOGO with auto-ship right now if you want to grab one while there are a few bottles left of this batch 😉 #evoo #extravirginoliveoil #oliveoil
1:25

🚨Important note: This only works if you’re using real, authentic extra virgin olive oil. Most “olive oils” on the shelf are cut with seed oils, which actually cause inflammation and can make you feel worse. It makes me want to throw up thinking about people doing these shots with seed oils so I had to mention it lol. It's incredibly important to know the source of your olive oil. The one I use is @immortalprovisions 🫒 It’s 100% pure, single-varietal Picual olives from 2,000-year-old trees in Spain. Immortal is my company, and I’d love it so much if you tried a bottle. But the MOST important thing is that you find a high-quality source you trust. That said… we are running a BOGO with auto-ship right now if you want to grab one while there are a few bottles left of this batch 😉 #evoo #extravirginoliveoil #oliveoil

Janna Breslin

21,616 Aufrufe • vor 1 Jahr

Bryan Johnson explains why he started growing his own food instead of buying it from stores “We’ve learned that toxins are in almost every food. One example: I was eating lentils and the test came back high, so we started looking into why these lentils had high levels of heavy metals. We reached out to the company and found out they were using human sludge as fertilizer, and that’s how the heavy metals got into it” “I want to source my own food, test it, and know exactly what I’m putting into my body”
0:50

Bryan Johnson explains why he started growing his own food instead of buying it from stores “We’ve learned that toxins are in almost every food. One example: I was eating lentils and the test came back high, so we started looking into why these lentils had high levels of heavy metals. We reached out to the company and found out they were using human sludge as fertilizer, and that’s how the heavy metals got into it” “I want to source my own food, test it, and know exactly what I’m putting into my body”

Mikli

372,554 Aufrufe • vor 5 Monaten

Last summer I found myself sitting in a room in Switzerland surrounded by world leaders from completely different industries, all talking about the future of our planet. A very different environment to what I was used to! I was invited onto to a channel to give my take on leadership with my best mate and brother Jay. We talked about leadership and what it meant to us both. I always used to think leaders were born but it’s far from the truth…. They are made. My biggest realisation was that we talk a lot about leadership like it’s confidence and certainty. Like leaders always know what to do. The truth is they don’t… and that’s ok. But good leaders will go seek out better answers and grow. While poor leaders will leave it to someone else to do or turn a blind eye. The day made me realise most of my growth has come from failing. I try to lead with my best intentions, but upon reflection or feedback, I realise there was a better way to do it and then next time…. I lead better and the process repeats! And that day forced me to look at myself properly. As for me, leadership isn’t a title, or being a CEO or having an armband. It’s influence. And that’s the scary part, because everyone has it. Even my two young kids. Every morning before school I tell them the same thing: Be the sunshine in the room ☀️ Because whether we like it or not, we’re leading every single day. In the changing room. At home. In how we speak. In how we react when things don’t go our way. We’re either having a positive impact or a negative one. And that choice sits with us. For the Full interview, hit the link👇
1:08

Last summer I found myself sitting in a room in Switzerland surrounded by world leaders from completely different industries, all talking about the future of our planet. A very different environment to what I was used to! I was invited onto to a channel to give my take on leadership with my best mate and brother Jay. We talked about leadership and what it meant to us both. I always used to think leaders were born but it’s far from the truth…. They are made. My biggest realisation was that we talk a lot about leadership like it’s confidence and certainty. Like leaders always know what to do. The truth is they don’t… and that’s ok. But good leaders will go seek out better answers and grow. While poor leaders will leave it to someone else to do or turn a blind eye. The day made me realise most of my growth has come from failing. I try to lead with my best intentions, but upon reflection or feedback, I realise there was a better way to do it and then next time…. I lead better and the process repeats! And that day forced me to look at myself properly. As for me, leadership isn’t a title, or being a CEO or having an armband. It’s influence. And that’s the scary part, because everyone has it. Even my two young kids. Every morning before school I tell them the same thing: Be the sunshine in the room ☀️ Because whether we like it or not, we’re leading every single day. In the changing room. At home. In how we speak. In how we react when things don’t go our way. We’re either having a positive impact or a negative one. And that choice sits with us. For the Full interview, hit the link👇

Luke O'Nien

101,574 Aufrufe • vor 6 Monaten

I saw the Glory of God I saw the Glory I just left a place, and I really don't know how to explain it. I escaped direct gunfire in the front and in the back with AK47 from all sides. I saw smoke around my car. None of us were hurt, how we escaped we didn't know. Thank you Jesus! Over 3 guys shooting at us. We went somewhere, while waiting for the person we heard gun shots. Only for us to see some guys with Ak 47 shoot at us. I started the car, reversed and saw more guys shooting. They were after some persons and thought we were with them. But those ones had ran. So they faced us I can't tell how we were unhurt. We saw smoke everywhere in the car I just kept driving and speaking in tongues. It was after we left and in a safe place that I saw our tire flat. God came through, we escaped, I was driving and I was looking at them shooting at us in the front, in the back, from all sides, I was reversing and they were shooting, all over the car we were feeling the smoke and it didn't hit us Until I left there, I didn't know what happened. How deep it was. Know I am seeing the guy in front pointing the AK 47 and shooting rapidly. Turning to meet another fire. Bending down and just speaking in tongues, the sounds were deafening and smokes all around the car. I had 3 guys inside with me. My workers. What we have is real. What we have is real. What we have is real. What we have is real. What we have is real. What we have is real. What we have is real. What we have is real.
0:36

I saw the Glory of God I saw the Glory I just left a place, and I really don't know how to explain it. I escaped direct gunfire in the front and in the back with AK47 from all sides. I saw smoke around my car. None of us were hurt, how we escaped we didn't know. Thank you Jesus! Over 3 guys shooting at us. We went somewhere, while waiting for the person we heard gun shots. Only for us to see some guys with Ak 47 shoot at us. I started the car, reversed and saw more guys shooting. They were after some persons and thought we were with them. But those ones had ran. So they faced us I can't tell how we were unhurt. We saw smoke everywhere in the car I just kept driving and speaking in tongues. It was after we left and in a safe place that I saw our tire flat. God came through, we escaped, I was driving and I was looking at them shooting at us in the front, in the back, from all sides, I was reversing and they were shooting, all over the car we were feeling the smoke and it didn't hit us Until I left there, I didn't know what happened. How deep it was. Know I am seeing the guy in front pointing the AK 47 and shooting rapidly. Turning to meet another fire. Bending down and just speaking in tongues, the sounds were deafening and smokes all around the car. I had 3 guys inside with me. My workers. What we have is real. What we have is real. What we have is real. What we have is real. What we have is real. What we have is real. What we have is real. What we have is real.

Gbenga Samuel-Wemimo

116,652 Aufrufe • vor 1 Jahr

storytime with kai #1 ⭐️ 🐧 this one time…when we were doing the jacket shoot for ‘deja vu’…what was the name again? the concept where i’m wearing a headband, we filmed it outdoors…the one with the rockband vibes 🐧 we filmed it outdoors and we filmed it in january so it was really cold and since we kept moving, sweating and running…the way i remember it, we had a 3 day break after that shoot; i’m not kidding when i say that i was in bed for 3 days straight because i had a cold 🐧 it was really rough so i texted soobin hyung and was like “soobin hyung, please save me” so soobin hyung came to my room and gave me cold medicine and really helped me a lot…the cold medicine that soobin hyung gave me had an instant effect so it really helped a lot 🐧 at the time, we had 3 days off but i was really sick right from day 1 because i caught a cold…and it was snowing! it was actually snowing and i went to the convenience store for a bit because i needed to eat so i went to the convenience store to buy food and i was walking back like this with the food in my hand while getting hit by the snow so it really looked like a movie scene 🐧 it was a good memory…i already had a cold and i was sick but it got worse because i went out in the snow
1:48

storytime with kai #1 ⭐️ 🐧 this one time…when we were doing the jacket shoot for ‘deja vu’…what was the name again? the concept where i’m wearing a headband, we filmed it outdoors…the one with the rockband vibes 🐧 we filmed it outdoors and we filmed it in january so it was really cold and since we kept moving, sweating and running…the way i remember it, we had a 3 day break after that shoot; i’m not kidding when i say that i was in bed for 3 days straight because i had a cold 🐧 it was really rough so i texted soobin hyung and was like “soobin hyung, please save me” so soobin hyung came to my room and gave me cold medicine and really helped me a lot…the cold medicine that soobin hyung gave me had an instant effect so it really helped a lot 🐧 at the time, we had 3 days off but i was really sick right from day 1 because i caught a cold…and it was snowing! it was actually snowing and i went to the convenience store for a bit because i needed to eat so i went to the convenience store to buy food and i was walking back like this with the food in my hand while getting hit by the snow so it really looked like a movie scene 🐧 it was a good memory…i already had a cold and i was sick but it got worse because i went out in the snow

💬

30,766 Aufrufe • vor 7 Monaten

#LongRead #HomeCooking #GrowYourOwnFood #atmarnirbharbharat Why are we being sold the strange idea that a modern India doesn’t need kitchens, and that we should be like Singapore, where food is outsourced, and homes are just sleeping pods? What a terrible loss that would be! A kitchen is where health begins, where families gather, where food is not just fuel but memory, love, and connection. There is something deeply satisfying about the sound of a knife slicing through a crisp, fresh vegetable just plucked from the garden. The gentle crackle of mustard seeds in hot oil, the soft gurgle of daal simmering on the stove, the aroma of curry leaves and a pinch of hing blooming in pure desi ghee, these are the small, everyday miracles of a home-cooked meal. In a world rushing toward convenience, where kitchens are shrinking and takeout boxes pile up, I find myself increasingly drawn to the quiet, grounded rhythm of growing my own food, cooking, and eating at home. It is a return to something ancient, something real. Having grown up in Goa, I always loved the taste of home grown fruits and vegetables. Even when I lived in a tiny flat in Mumbai as a single working woman, I had planted tomatoes, curry leaves and green chillies in pots in the balcony. Growing your own vegetables for personal use doesn’t need land, all it needs is dedication and love for green things! My stay at Vaidyagrama last November changed my eating pattern for the better. The simplicity of their meals, their careful attention to ingredients, the way food was treated as medicine as per Ayurveda guidelines, all made sense in a way I had never considered before. So, we changed a few things in our kitchen. We already grew our own vegetables, but now the focus is on cooking small quantities, just enough for one meal. So on most days, our meals begin not in the fridge, but in the soil. A handful of spinach leaves, some tender gourds hanging off the vine, a few okras still dewy from the morning mist, firm, juicy red tomatoes freshly plucked just enough for today’s meal. I often do the plucking myself and I cannot describe the quiet thrill of it, this connection to the earth, this knowledge that what we eat was grown with in our own soil, without a drop of chemicals! Over the years, I have grown different kinds of fruits and vegetables in my garden, at times even achieving that Nirvana state when only the grains, cereals, condiments and oil is bought, and all vegetables and fruits are home-grown. I realise that I am extremely privileged to be able to have this ability, but even if you have buy the vegetables, make home cooking a part of your routine. Hire a cook if you have to, but cooking at home ensures better health for everyone in the family, because you can control what goes into your stomach. Cooking at home is a ritual of care. I know exactly what oil we use, how much salt we add, how little sugar we consume. I have swapped refined vegetable oil for cold-pressed coconut oil and mustard oil. I use Saindhav Namak and rock salt instead of iodised salt. Maida and white sugar are almost entirely gone from the table. We eat by 7:30 pm whenever we can. If I must eat out while traveling, I follow a simple rule. I start with a katori of daal or sambar, eat lightly in the evening if lunch was heavy and have just soup or fruits, Small, mindful shifts that have changed everything. And the results? More energy, better digestion, deeper sleep. I feel lighter, clearer, more in tune with my body. This is no magic, no extreme diet, no expensive supplements. Just the simple power of eating what our grandmothers ate, at the time they ate, cooked the way they cooked. - Shefali Vaidya
1:11

#LongRead #HomeCooking #GrowYourOwnFood #atmarnirbharbharat Why are we being sold the strange idea that a modern India doesn’t need kitchens, and that we should be like Singapore, where food is outsourced, and homes are just sleeping pods? What a terrible loss that would be! A kitchen is where health begins, where families gather, where food is not just fuel but memory, love, and connection. There is something deeply satisfying about the sound of a knife slicing through a crisp, fresh vegetable just plucked from the garden. The gentle crackle of mustard seeds in hot oil, the soft gurgle of daal simmering on the stove, the aroma of curry leaves and a pinch of hing blooming in pure desi ghee, these are the small, everyday miracles of a home-cooked meal. In a world rushing toward convenience, where kitchens are shrinking and takeout boxes pile up, I find myself increasingly drawn to the quiet, grounded rhythm of growing my own food, cooking, and eating at home. It is a return to something ancient, something real. Having grown up in Goa, I always loved the taste of home grown fruits and vegetables. Even when I lived in a tiny flat in Mumbai as a single working woman, I had planted tomatoes, curry leaves and green chillies in pots in the balcony. Growing your own vegetables for personal use doesn’t need land, all it needs is dedication and love for green things! My stay at Vaidyagrama last November changed my eating pattern for the better. The simplicity of their meals, their careful attention to ingredients, the way food was treated as medicine as per Ayurveda guidelines, all made sense in a way I had never considered before. So, we changed a few things in our kitchen. We already grew our own vegetables, but now the focus is on cooking small quantities, just enough for one meal. So on most days, our meals begin not in the fridge, but in the soil. A handful of spinach leaves, some tender gourds hanging off the vine, a few okras still dewy from the morning mist, firm, juicy red tomatoes freshly plucked just enough for today’s meal. I often do the plucking myself and I cannot describe the quiet thrill of it, this connection to the earth, this knowledge that what we eat was grown with in our own soil, without a drop of chemicals! Over the years, I have grown different kinds of fruits and vegetables in my garden, at times even achieving that Nirvana state when only the grains, cereals, condiments and oil is bought, and all vegetables and fruits are home-grown. I realise that I am extremely privileged to be able to have this ability, but even if you have buy the vegetables, make home cooking a part of your routine. Hire a cook if you have to, but cooking at home ensures better health for everyone in the family, because you can control what goes into your stomach. Cooking at home is a ritual of care. I know exactly what oil we use, how much salt we add, how little sugar we consume. I have swapped refined vegetable oil for cold-pressed coconut oil and mustard oil. I use Saindhav Namak and rock salt instead of iodised salt. Maida and white sugar are almost entirely gone from the table. We eat by 7:30 pm whenever we can. If I must eat out while traveling, I follow a simple rule. I start with a katori of daal or sambar, eat lightly in the evening if lunch was heavy and have just soup or fruits, Small, mindful shifts that have changed everything. And the results? More energy, better digestion, deeper sleep. I feel lighter, clearer, more in tune with my body. This is no magic, no extreme diet, no expensive supplements. Just the simple power of eating what our grandmothers ate, at the time they ate, cooked the way they cooked. - Shefali Vaidya

Shefali Vaidya. 🇮🇳

23,183 Aufrufe • vor 1 Jahr

WATCH: Scott Jennings on Algae being in the Lincoln Memorial Reflecting Pool: “I really feel for the president on this because as a chicken farmer, I have to clean the algae out of my chicken watering jugs every day in the summer. That water is green every day.” “Now, fortunately, it doesn’t harm chickens and it’s not going to harm the reflecting pool either. Water and sun and organic material, that will lead to algae in the summertime.” “If I were the president, we can rebrand this thing right now. The reason that water is green is because this country’s never been wealthier! And that is the marketing advice of the day!”
0:30

WATCH: Scott Jennings on Algae being in the Lincoln Memorial Reflecting Pool: “I really feel for the president on this because as a chicken farmer, I have to clean the algae out of my chicken watering jugs every day in the summer. That water is green every day.” “Now, fortunately, it doesn’t harm chickens and it’s not going to harm the reflecting pool either. Water and sun and organic material, that will lead to algae in the summertime.” “If I were the president, we can rebrand this thing right now. The reason that water is green is because this country’s never been wealthier! And that is the marketing advice of the day!”

RedWave Press

543,887 Aufrufe • vor 2 Monaten

FNC Boaster: “These events are, as you can probably imagine, quite tiring. We go from the upper bracket into three games in a row for the final days. That, on top of lots of media, lots of features, lots of just random stuff that we do. Not to mention the fact that when we go into our games, there’s a lot of adrenaline. After every game, my body aches and my head hurts, and then we have to somehow get to sleep, and then we’ve got to wake up early and stuff. So there’s loads of factors into this. It’s not just simply, you go in and you play. And I think we started slow today, especially on Corrode and Lotus. A big map was Lotus for us, and we weren’t able to, just everything wasn’t going our way. The Odin was completely annihilating us. Then when we got to Abyss, we were like, ‘This is the last chance.’ And I felt very confident that we could win this one, because I felt like I knew everything they did on the attack side. And then, what were we like 1–11 down or something? I was like, ‘Oh bloody hell, this one’s going to be a tough one, isn’t it?’ We managed to do it, and then I was like, ‘Holy guacamole, the dream is alive!’ And it felt amazing, hearing the crowd and being able to just do that, because it would’ve been so disappointing of a final to just bomb out there. But in the FNATIC way, we fight back. Ascent, we’re starting to feel the kind of momentum. And then it gets to Sunset, a map that was the one kind of perma-ban we had, but we had some stuff on it. Unfortunately, it was just the crucial map for us to get the win, and some of the rounds just didn’t go our way, and that’s how VALORANT goes, you know. It felt like the rounds that we needed to win, we lost, and then they had an ultimate the next round, and that’s how brutal it is on defense. If we had just been able to win one of those rounds, like the bonus round, holy guacamole, we would’ve been loving life. And it was the difference of like a 1v1 in the end. So yeah, I mean, we tried our best. That’s why I’m not that [sad]. I am sad, obviously, but I’m not like how I was in Toronto, because I felt like we pushed, we tried our best, and I’m very happy with the boys. It would’ve been nice to win, but there’s only one winner, so it’s just a blessing to compete instead.” #VALORANTChampions via Pedro Romero
3:06

FNC Boaster: “These events are, as you can probably imagine, quite tiring. We go from the upper bracket into three games in a row for the final days. That, on top of lots of media, lots of features, lots of just random stuff that we do. Not to mention the fact that when we go into our games, there’s a lot of adrenaline. After every game, my body aches and my head hurts, and then we have to somehow get to sleep, and then we’ve got to wake up early and stuff. So there’s loads of factors into this. It’s not just simply, you go in and you play. And I think we started slow today, especially on Corrode and Lotus. A big map was Lotus for us, and we weren’t able to, just everything wasn’t going our way. The Odin was completely annihilating us. Then when we got to Abyss, we were like, ‘This is the last chance.’ And I felt very confident that we could win this one, because I felt like I knew everything they did on the attack side. And then, what were we like 1–11 down or something? I was like, ‘Oh bloody hell, this one’s going to be a tough one, isn’t it?’ We managed to do it, and then I was like, ‘Holy guacamole, the dream is alive!’ And it felt amazing, hearing the crowd and being able to just do that, because it would’ve been so disappointing of a final to just bomb out there. But in the FNATIC way, we fight back. Ascent, we’re starting to feel the kind of momentum. And then it gets to Sunset, a map that was the one kind of perma-ban we had, but we had some stuff on it. Unfortunately, it was just the crucial map for us to get the win, and some of the rounds just didn’t go our way, and that’s how VALORANT goes, you know. It felt like the rounds that we needed to win, we lost, and then they had an ultimate the next round, and that’s how brutal it is on defense. If we had just been able to win one of those rounds, like the bonus round, holy guacamole, we would’ve been loving life. And it was the difference of like a 1v1 in the end. So yeah, I mean, we tried our best. That’s why I’m not that [sad]. I am sad, obviously, but I’m not like how I was in Toronto, because I felt like we pushed, we tried our best, and I’m very happy with the boys. It would’ve been nice to win, but there’s only one winner, so it’s just a blessing to compete instead.” #VALORANTChampions via Pedro Romero

VALO2ASIA

159,942 Aufrufe • vor 10 Monaten

Americans need to realize how much of their food is being replaced with artificial ingredients “I don't think people realize the food you eat every day is fake” - “Real maple syrup is literally tree sap boiled down into liquid, but most maple syrup in stores is corn syrup with flavoring. Why? Because the process is time-consuming. Real maple syrup takes 44 gallons of sap to make 1 gallon of syrup. - Next is crab meat. You're looking at imitation crab made of a fish paste that's flavored, shaped, and dyed to look like crab. It was invented as a cheap substitute, and now it's so common that most people don't even realize they've never tasted real crabs. - Next is Parmesan cheese. Real Parmigiano-Reggiano can only come from a specific region in Italy. A lot of cheap Parmesan in the US is mixed with cellulose, literally wood pulp, to bulk it up. It's legal as long as they label it on the packaging - Now we're at vanilla. Vanilla beans are one of the most expensive crops on Earth, so most vanilla flavoring doesn't come from vanilla at all. It comes from vanillin, a compound made from wood pulp or petroleum byproducts. - Finally, olive oil. Extra virgin olive oil is one of the most commonly fake foods in the world. Why? Because real olive oil is expensive to produce. Some suppliers cut it with cheap seed oils. Sometimes the bottle doesn't contain any real olive oil at all” Every single claim is true Our food is a science experiment. We have allowed this to be normalized and we have to stop it
3:46

Americans need to realize how much of their food is being replaced with artificial ingredients “I don't think people realize the food you eat every day is fake” - “Real maple syrup is literally tree sap boiled down into liquid, but most maple syrup in stores is corn syrup with flavoring. Why? Because the process is time-consuming. Real maple syrup takes 44 gallons of sap to make 1 gallon of syrup. - Next is crab meat. You're looking at imitation crab made of a fish paste that's flavored, shaped, and dyed to look like crab. It was invented as a cheap substitute, and now it's so common that most people don't even realize they've never tasted real crabs. - Next is Parmesan cheese. Real Parmigiano-Reggiano can only come from a specific region in Italy. A lot of cheap Parmesan in the US is mixed with cellulose, literally wood pulp, to bulk it up. It's legal as long as they label it on the packaging - Now we're at vanilla. Vanilla beans are one of the most expensive crops on Earth, so most vanilla flavoring doesn't come from vanilla at all. It comes from vanillin, a compound made from wood pulp or petroleum byproducts. - Finally, olive oil. Extra virgin olive oil is one of the most commonly fake foods in the world. Why? Because real olive oil is expensive to produce. Some suppliers cut it with cheap seed oils. Sometimes the bottle doesn't contain any real olive oil at all” Every single claim is true Our food is a science experiment. We have allowed this to be normalized and we have to stop it

Wall Street Apes

118,273 Aufrufe • vor 26 Tagen

Buttigieg: And my word of warning to my own political party is that we would make a terrible mistake if we thought that our job was to just take power somehow and then put everything back the way it was. That’s not what we’re here to do. We’re not out to go around and just find all the little bits and pieces of everything that they smashed and tape it together and say, “Here you go, I give you the world as it looked in 2023.” That’s not going to work. It’s not what we need. So much has changed, and the truth is they are destroying things right and left. They’re destroying a lot of good, important things. They’re destroying some useless things too, because they’re destroying everything. So now we get a chance to put things together on different terms.
1:43

Buttigieg: And my word of warning to my own political party is that we would make a terrible mistake if we thought that our job was to just take power somehow and then put everything back the way it was. That’s not what we’re here to do. We’re not out to go around and just find all the little bits and pieces of everything that they smashed and tape it together and say, “Here you go, I give you the world as it looked in 2023.” That’s not going to work. It’s not what we need. So much has changed, and the truth is they are destroying things right and left. They’re destroying a lot of good, important things. They’re destroying some useless things too, because they’re destroying everything. So now we get a chance to put things together on different terms.

Acyn

631,087 Aufrufe • vor 4 Monaten

That’s how it works. We’re all shattered in different ways. And we disconnect from our bodies and each other. We must dive in and heal those wounds—with real support—and return to our authenticity. And live a full and vibrant life. This is the only one we get. Is it time to dive in and heal? Or survive the way I did for years— -On my own -Short breaths -Living in my head -Living on the surface. There's another way. The Inner Work Community is now open for enrollment 👇👇 Dr Gabor Maté
0:22

That’s how it works. We’re all shattered in different ways. And we disconnect from our bodies and each other. We must dive in and heal those wounds—with real support—and return to our authenticity. And live a full and vibrant life. This is the only one we get. Is it time to dive in and heal? Or survive the way I did for years— -On my own -Short breaths -Living in my head -Living on the surface. There's another way. The Inner Work Community is now open for enrollment 👇👇 Dr Gabor Maté

Dr. Bob Beare

27,285 Aufrufe • vor 8 Monaten

🚨Important note: This only works if you’re using real, authentic extra virgin olive oil. Most “olive oils” on the shelf are cut with seed oils, which actually cause inflammation and can make you feel worse. It makes me want to throw up thinking about people doing these shots with seed oils so I had to mention it lol. It's incredibly important to know the source of your olive oil. The one I use (& own) is 🫒 It’s 100% pure, single-varietal Picual olives from 2,000-year-old trees in Spain. The Immortal is my company, and I’d love it so much if you tried a bottle. But the MOST important thing is that you find a high-quality source you trust. That said… we are running a BOGO with auto-ship right now if you want to grab one while there are a few bottles left of this batch 😉 #evoo #extravirginoliveoil #oliveoil
1:32

🚨Important note: This only works if you’re using real, authentic extra virgin olive oil. Most “olive oils” on the shelf are cut with seed oils, which actually cause inflammation and can make you feel worse. It makes me want to throw up thinking about people doing these shots with seed oils so I had to mention it lol. It's incredibly important to know the source of your olive oil. The one I use (& own) is 🫒 It’s 100% pure, single-varietal Picual olives from 2,000-year-old trees in Spain. The Immortal is my company, and I’d love it so much if you tried a bottle. But the MOST important thing is that you find a high-quality source you trust. That said… we are running a BOGO with auto-ship right now if you want to grab one while there are a few bottles left of this batch 😉 #evoo #extravirginoliveoil #oliveoil

Janna Breslin

19,889 Aufrufe • vor 1 Jahr

Steve Jobs on why "that's how we've always done it" is the most dangerous phrase in business: "In most companies if you're new and you ask why is it done this way, the answer is because that's the way we do it here or because that's the way it's always been done" "That single shift is everything in my opinion because in that shift is a tremendous optimistic point of view about the people that work in a company. It says these people are very smart, they're not pawns, they're very smart, and if given the opportunity to change and improve they will improve the processes"
1:21

Steve Jobs on why "that's how we've always done it" is the most dangerous phrase in business: "In most companies if you're new and you ask why is it done this way, the answer is because that's the way we do it here or because that's the way it's always been done" "That single shift is everything in my opinion because in that shift is a tremendous optimistic point of view about the people that work in a company. It says these people are very smart, they're not pawns, they're very smart, and if given the opportunity to change and improve they will improve the processes"

Jaynit

21,863 Aufrufe • vor 3 Monaten

"I don't think I could eat that much meat." THAT MUCH MEAT..... I've had this comment from friends when talking about carnivore. Just this week, I had two other friends who do carnivore have comments from their friends saying this exact thing. I once had a friend tell me that people probably don't think we eat a ton of meat every day, they just wonder how we could eat "only" meat every day. So, when I saw the comments my friends got on their carnivore posts, I followed along to see what people really think. What I found is that people actually do think we eat a lot of meat every single day. So, I'd like to clear up a couple things about carnivore: 1. Many of us don't "only eat meat." We eat a variety of animal-based foods. Red meat, chicken, seafood, pork, eggs. Dairy like plain yogurt, cheese, cottage cheese, kefir, etc. Some of us add coffee or tea. Some add avocado, kimchi, olives, or pickles to their meals. Some add herbs, or make tomato sauces for things like animal-based lasagna or pizza, etc. 2. We don't eat a huge slab of beef every day. People see some carnivores on social media eating 3lb tomahawk steaks and think we eat like that every day. We don't. Many of us eat less meat than we did before going carnivore. How? Because we're eating extremely nutrient-dense food and not loading our bellies with fiber and non-nutrient-dense foods. So our bodies are getting more nutrients and our appetites are much more satisfied. When our appetites are satisfied and our bodies are nourished, we actually eat less. Before going carnivore, I used to eat a diet that was heavy in plants and whole-food carbs. I'd add lean meats and low-fat dairy, whey protein powders and creatine, "health food" protein bars and shakes. Even with a diet heavy in plants with some lean meats, I still ate 1lb or more of meat daily. It was all chicken breasts, fish, canned tuna, and ground turkey. Every once in a great while, I'd grill a couple tri-tips or a steak. But it wasn't often. I'd wake up hungry and go to bed hungry. I ate all day long because I was constantly hungry, always had cravings, and my appetite never felt satisfied. My body lacked energy, I always felt bloated from all the vegetables, fiber, and carbs, and I never truly felt nourished. I increased my carb and calorie intake to see if it would help with my lack of energy, but it didn't. It made the bloating and sluggishness worse, I still didn't feel nourished, and I was still hungry. I would seriously have an extended stomach that was full, but my body would still feel hungry. I never understood it, until I went carnivore and fed my body truly nutrient-dense foods. Everything changed. The way I see food changed. On carnivore, I just follow my appetite and let my body decide when it's hungry. I don't force meals if I'm not hungry. So, I typically eat once a day. That one meal usually consists of around 8oz-12oz of beef with a few eggs. Sometimes, I eat twice a day. One meal usually has about 8oz-10oz of meat, the second meal usually has about 6oz. So, a total of 1lb for the day. Not only do I eat less than what I used to eat, but I spend a lot less money on food too. I've heard people question this way of eating a lot. They claim it's unsustainable or it lacks nutrients. They think we're eating, "That much meat." They don't understand that we're eating foods that have extremely bioavailable nutrients that the human body was actually designed to efficiently break down, absorb, and use. But, they can question and I'll keep sharing and answering. Until they try it for themselves, they won't understand the benefits we all have experienced with this way of eating. Our bodies aren't lacking nutrients. They're now actually getting nutrients. Big difference. **Here's a breakfast I sometimes make. Biscuits & gravy with eggs. Sausage gravy made with HWC and milk, no flour. Butter biscuits made with butter powder and duck eggs, no flour. Yum!
0:22

"I don't think I could eat that much meat." THAT MUCH MEAT..... I've had this comment from friends when talking about carnivore. Just this week, I had two other friends who do carnivore have comments from their friends saying this exact thing. I once had a friend tell me that people probably don't think we eat a ton of meat every day, they just wonder how we could eat "only" meat every day. So, when I saw the comments my friends got on their carnivore posts, I followed along to see what people really think. What I found is that people actually do think we eat a lot of meat every single day. So, I'd like to clear up a couple things about carnivore: 1. Many of us don't "only eat meat." We eat a variety of animal-based foods. Red meat, chicken, seafood, pork, eggs. Dairy like plain yogurt, cheese, cottage cheese, kefir, etc. Some of us add coffee or tea. Some add avocado, kimchi, olives, or pickles to their meals. Some add herbs, or make tomato sauces for things like animal-based lasagna or pizza, etc. 2. We don't eat a huge slab of beef every day. People see some carnivores on social media eating 3lb tomahawk steaks and think we eat like that every day. We don't. Many of us eat less meat than we did before going carnivore. How? Because we're eating extremely nutrient-dense food and not loading our bellies with fiber and non-nutrient-dense foods. So our bodies are getting more nutrients and our appetites are much more satisfied. When our appetites are satisfied and our bodies are nourished, we actually eat less. Before going carnivore, I used to eat a diet that was heavy in plants and whole-food carbs. I'd add lean meats and low-fat dairy, whey protein powders and creatine, "health food" protein bars and shakes. Even with a diet heavy in plants with some lean meats, I still ate 1lb or more of meat daily. It was all chicken breasts, fish, canned tuna, and ground turkey. Every once in a great while, I'd grill a couple tri-tips or a steak. But it wasn't often. I'd wake up hungry and go to bed hungry. I ate all day long because I was constantly hungry, always had cravings, and my appetite never felt satisfied. My body lacked energy, I always felt bloated from all the vegetables, fiber, and carbs, and I never truly felt nourished. I increased my carb and calorie intake to see if it would help with my lack of energy, but it didn't. It made the bloating and sluggishness worse, I still didn't feel nourished, and I was still hungry. I would seriously have an extended stomach that was full, but my body would still feel hungry. I never understood it, until I went carnivore and fed my body truly nutrient-dense foods. Everything changed. The way I see food changed. On carnivore, I just follow my appetite and let my body decide when it's hungry. I don't force meals if I'm not hungry. So, I typically eat once a day. That one meal usually consists of around 8oz-12oz of beef with a few eggs. Sometimes, I eat twice a day. One meal usually has about 8oz-10oz of meat, the second meal usually has about 6oz. So, a total of 1lb for the day. Not only do I eat less than what I used to eat, but I spend a lot less money on food too. I've heard people question this way of eating a lot. They claim it's unsustainable or it lacks nutrients. They think we're eating, "That much meat." They don't understand that we're eating foods that have extremely bioavailable nutrients that the human body was actually designed to efficiently break down, absorb, and use. But, they can question and I'll keep sharing and answering. Until they try it for themselves, they won't understand the benefits we all have experienced with this way of eating. Our bodies aren't lacking nutrients. They're now actually getting nutrients. Big difference. **Here's a breakfast I sometimes make. Biscuits & gravy with eggs. Sausage gravy made with HWC and milk, no flour. Butter biscuits made with butter powder and duck eggs, no flour. Yum!

The Carnivore RN

11,270 Aufrufe • vor 1 Monat

Bryan Johnson reveals what you should be eating to improve your overall health “I consume more extra virgin olive oil than any other food in my diet, because when you eat food it damages your body, so olive oil lessens the oxidative damage. I also eat a lot of legumes like lentils, edamame, and beans” “I eat a lot of vegetables, but I steam them. When you char something, whether it’s vegetables or meat, it builds something called AGEs, which is basically like junk that builds up in your body. So I steam them to lower AGEs, and then I eat a lot of nuts like macadamia, almonds, and walnuts”
1:08

Bryan Johnson reveals what you should be eating to improve your overall health “I consume more extra virgin olive oil than any other food in my diet, because when you eat food it damages your body, so olive oil lessens the oxidative damage. I also eat a lot of legumes like lentils, edamame, and beans” “I eat a lot of vegetables, but I steam them. When you char something, whether it’s vegetables or meat, it builds something called AGEs, which is basically like junk that builds up in your body. So I steam them to lower AGEs, and then I eat a lot of nuts like macadamia, almonds, and walnuts”

Mikli

1,027,166 Aufrufe • vor 5 Monaten