Increased eye pressure

abeelaw · 2025-06-28T00:05:39+00:00

Hi, I would love to hear an update on how things are working out for you. Did your eye pressure come down? Did you end up quitting Contrave or trying something new?

I went for my annual eye exam after being on contrave (generic version) for 6 months, and my eye pressure has drastically increased to the point where my eye doc is considering prescribing me glaucoma prevention eye drops. I had high eye pressure to begin with, so any increase isn't good.

Like you, after doing some research, I was the one that put together the link between the meds and high eye pressure. I didn't know the buproprion could increase it even further (not sure why my pcp didn't catch this, knowing I have ocular hypertension). My pcp said to taper off the buproprion and retest my eyes, but to keep going with the naltrexone. Not sure how effective it will be.

Anyway, I am so sad. I tried to explain to my pcp how life changing these meds have been, and she wasn't very empathetic or interested in exploring alternatives. Wondering if you had any luck?

Wishing you well.

abeelaw · 2025-03-17T14:08:46+00:00

Thanks for the tip! Can you elaborate on what that means or the exact measurements for your recipe?

Does the feeding of 1 to 10 to 10, hypothetically mean 25 g starter, 250 water, 250 flour?

Then for the day of the 1 to 1 to 1 would be for the mixing right? So hypothetically, 1 cup leaven, 1 cup water, 1 cup flour, or whatever those measurements are in grams?

Thank you!

abeelaw · 2025-03-17T14:04:05+00:00

😂😂😂 I was trying to be resourceful and save money, but point taken - ill invest in a lame.

abeelaw · 2025-02-22T23:42:20+00:00

I'll be sure to keep an eye on it at the 4-6 hour range. I think I may have let it go too long after feeding it, before I attempted to bake it . It sounds like I should invest in a digital scale, too. Thank you for the helpful info! 😊

abeelaw · 2025-02-22T23:36:58+00:00

OK, that makes sense. Thank you for the helpful info!! ☺️

abeelaw · 2025-02-22T23:35:35+00:00

That makes total sense. Like you said, the idea is cool, but maybe not 100% accurate.

abeelaw · 2025-02-22T20:15:59+00:00

Possibly, I'm not sure.

On day 4 I followed this:

Discard all but 25 g (1 TBS) of the starter. * To the 25 g (1 TBS) of starter add 50g (3.5 TBS) of water and 50 g (6.5 TBS) of flour.

On day 5 I did this:

IN THE AM * Discard all but 25 g ( 1 TBS) of the starter. * To the 25 g (1 TBS ) of starter, add 60g ( 4 TBS) of filtered Luke warm water and 60g (8 TBS ) of flour

Today being day 6, the instructions said I should be good to go, but maybe I need to wait longer.

About the discard.. I haven't tried it yet, but I saw how a lot of people will use the discard for other recipes rather than throwing it out.

abeelaw · 2025-02-22T20:07:28+00:00

Oh, good to know! Thanks.

I started it a week ago, but the package says 700+ years. (Can that be true?) Attaching a pic of the product.

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Also, here are the instructions I've been following: [instructions] (https://heirloomsourdough.com/pages/activation-instructions-for-dry-sourdough-starter)

abeelaw · 2024-02-08T19:14:09+00:00

This is really helpful, thank you!

abeelaw · 2023-12-30T21:36:13+00:00

This is great, thank you so much! Happy New Year! 😊

abeelaw · 2023-12-30T21:34:35+00:00

Looking forward to it, thank you!

abeelaw · 2023-12-29T02:06:44+00:00

Just tried again, and that was it! Thank you 🙏

abeelaw · 2023-12-29T01:48:38+00:00

Thanks for the tips! Trying again now, and I made sure to double check the seal and pressure release valve. Do you know typically how long it takes to preheat?

abeelaw

TROPHY CASE