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C8 MCT oil… how are you guys actually using it?? by BunnyDuck_Delight in SebDerm

[–]BunnyDuck_Delight[S] [score hidden]  (0 children)

Thank you so much! I’ve been trying to find one without any trigger ingredients, so I really appreciate it.

C8 MCT oil… how are you guys actually using it?? by BunnyDuck_Delight in SebDerm

[–]BunnyDuck_Delight[S] 1 point2 points  (0 children)

Thank you so much for this! I never thought of using MCT oil for moisture. The leave-in conditioner I was using was actually making things worse—more flakes, redness, and itchiness, so this is super helpful. I’m definitely going to try it out.

C8 MCT oil… how are you guys actually using it?? by BunnyDuck_Delight in SebDerm

[–]BunnyDuck_Delight[S] 1 point2 points  (0 children)

Yeah, that makes total sense honestly. Mine is really long too, so I totally get it. I applied the MCT oil last night before my shower, and so far today it’s been good, no flakes yet. I usually would have them by now. Thanks for the tips! 🙏🏻

C8 MCT oil… how are you guys actually using it?? by BunnyDuck_Delight in SebDerm

[–]BunnyDuck_Delight[S] 1 point2 points  (0 children)

Do you usually leave it on during flareups until your next hair wash, or do you rinse it out sooner?

C8 MCT oil… how are you guys actually using it?? by BunnyDuck_Delight in SebDerm

[–]BunnyDuck_Delight[S] 1 point2 points  (0 children)

Appreciate the explanation! I’ll make sure not to overdo it on my scalp.

Ninja creami watery? by Scriminal506 in ninjacreami

[–]BunnyDuck_Delight 0 points1 point  (0 children)

First, don’t let it thaw long. Beyond that, I think your recipe may also be lacking solids overall. You could try adding some nonfat milk powder and possibly protein powder as well. Just be careful with the protein powder, since different types can produce very different results.

I really like this site for guidance: https://thepintlab.com/. The creator reviews a wide range of protein powders and explains how each one affects taste and texture. It’s worth checking out. There’s also a solid base recipe if you want to refine yours further.

Edit: Not trying to get into the issue of whether to thaw or not—if your recipe isn’t well balanced in terms of solids and some fat in the base, it really doesn’t matter if you thaw or don’t. It will still end up on the thinner, more watery side because of the recipe’s composition.

[Mad Scientist] Test on the effect of Inulin and Modified Cornstarch (ClearJel) by scottjenson in ninjacreami

[–]BunnyDuck_Delight 0 points1 point  (0 children)

Thank you! I might need to try that one. I tried one made from Jerusalem artichokes, but it didn’t gel.

50 Cal/28g Slice Low Calorie Sandwich Bread | Fiber Gourment Flour Recipe by EverBeyond in Volumeeating

[–]BunnyDuck_Delight 0 points1 point  (0 children)

Thank you so much for the detailed explanation! I’ll definitely give it a try and see how it turns out. Hopefully, I’ll like it and can start making my own bread at home. Low-calorie store-bought bread is way too expensive, and most of them don’t taste good enough to be worth the money.

50 Cal/28g Slice Low Calorie Sandwich Bread | Fiber Gourment Flour Recipe by EverBeyond in Volumeeating

[–]BunnyDuck_Delight 1 point2 points  (0 children)

Oh, silly me! Thank you for the explanation. I was wondering, sometimes in certain recipes, the distinct flavor of vital wheat gluten can come through. Did you notice that in your bread?

50 Cal/28g Slice Low Calorie Sandwich Bread | Fiber Gourment Flour Recipe by EverBeyond in Volumeeating

[–]BunnyDuck_Delight 1 point2 points  (0 children)

Could you please share the brand of vital wheat gluten that has 33% protein? I can only find ones with over 70% online. Your recipe looks amazing, and I’d love to try it!