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While I was at uni one of our lecturers was telling us that the sugar industry had to get someone on the board making the decision on aspartame, just to give it the go ahead. Which I imagine happens a fair amount.

Not concrete evidence I know, but enough to make me never want to drink it. I'll stick to good old fashioned diabetes inducing glucose.

I won't drink anything with aspartame in. That stuff is dangerous

Try it though. Coconut oil 'makes' a great coffee

I may be missing something but vegetables are carbs, this would make salad carbs?

Anyone on here have any experience achieving ketosis. I am fasting from 9pm until 1pm then I have 3 meals 1 at about 1pm and the second at 3pm and finally about 6pm.

I have noticed I'm losing fat very gradually. Is there anything I can do to improve the process.

I've been adding the 5x5 approach to my works outs generally adding a 5kg more weight than I would if I was doing 10 reps. It works really well. I can lift more and I'm noticing more muscle.

Looks like Ivanka Trump standing next to a Secretary of State Impersonator

I need a good whodunnit book any recommendations

A bit more height than before

So I had another go. Changed things slightly and I think although its not perfect its definite progress.

Who are these by?

So pleased someone else said it before me

That is a beaut.

I'm looking to do some vegan meal prep. A weeks worth of food, high protein low can anyone recommend one meal that fairly interesting and easy to replicate.

I massively over proved the dough in a bowl with a tea towel. 7 hours later it had stuck to the tea towel, so I picked the tea towel off and baked it anyway.

Ferment is looking a bit more powerful

I'm cleaning my dope ride this weekend. It is a long process and is worthwhile.

Rinse with pressure washer
Shampoo
Rinse with pressure washer
Shampoo again
Rinse with pressure washer
Clay bar
Shampoo again
Rinse with pressure washer
Dry
Wax

I could seal it but I'm normally bored/tired by then

First go with this starter and it looks pretty feeble. Still tastes good with butter

From the crust at the top, I'm guessing temperature too high.

My dough is still in the bowl 3 days later and its beginning to rise. So tonight its going to get shaped left in the fridge again and then baked tomorrow night.

I tried to user my starter on saturday.

Made a dough, put it in a bowl in the fridge ... nothing, not even a titter

These puns are all gouda , but nothings really getting my goat

This is my starter. I think its finally got enough power in it to produce a decent loaf.

They look really tasty!

In order to achieve the spring, would they need more or less time to prove?

I assumed that the flour was the food and that leaving the vessel open for a period of time was to encourage wild yeast spores to settle onto the starter.

Although that does sound like a fairytale

Anyone every been tempted to leave a start outside to get more wild yeast spores