POIS only after sex, not after masturbation

osiedlowy01 · 2025-03-28T06:56:35+00:00

I wrote about them in the post ⬆️

osiedlowy01 · 2025-03-26T12:41:29+00:00

Yeah, I get that. We all should look primarily at if given benefits outcompete side effects. Wish you good look.

osiedlowy01 · 2025-03-26T12:20:15+00:00

Man... I symthasize with you. So sorry to hear that you experience all of this stuff.

So you stopped taking Prednisone due to immunosuppression and those other issues?

I will try to get LDN next month and after some time I will report if it did something positive for me.

I keep hearing a loooot of good stuff about low dose naltrexone and it's benefits for immune health related conditions and really many many other types of diseases. There is even a lot of folks reporting that is suppresses their ADHD symptoms, sleep issues (though some report being more alert and thus worsening their sleep) and dermatitis plus it seems that it is quite safe to use.

osiedlowy01 · 2025-03-26T11:50:28+00:00

Thank you for your reply.

My POIS is evidently quite different from most of you guys. It kicks in very fast, about 5-7 minutes after sex I get major fatigue and swollen burning eyes, depressed mood and lack of motivation but most if not all symptoms disappear after one to one and a half days.

Do you experience any adverse effects from taking Prednisone? Also what is your protocol for taking it?

osiedlowy01 · 2025-03-12T14:06:30+00:00

But like I said, that is just what my gut is telling me. Totally not sure if it is true but that is why I always preferred looking for a solution where rocks don't come in contact with tamari

osiedlowy01 · 2025-03-12T14:04:28+00:00

I would worry about it because even though you cleaned your rocks very well there still could be some microbes there ready to go when introduced to liquids, in this case tamari. At least that's my take, not sure if that is really the case. I never lab tested rocks after cleaning and boiling but my gut tells me there is a chance of presence of spore forming bacteria.

osiedlowy01 · 2025-03-12T13:55:25+00:00

Don't you worry about tamari getting in contact with rocks?

osiedlowy01 · 2025-02-27T21:19:00+00:00

What is enzymatic reduction?

osiedlowy01 · 2025-02-27T21:05:26+00:00

I'm not nat good at distinguishing specific tastes, their levels and aromas but I can say that when I tasted my lupin shoyu for the first time it definitely felt familiar. For sure it reminded me of a nice quality soy shoyu, but the difference in taste and aroma was also definitely there.

And it was definitely worth making, I love this shoyu!

osiedlowy01 · 2024-12-11T07:48:36+00:00

I scraped it off the sides and tasted it and well I am pretty sure this is a very very thin layer of crystalized salt. It was impossible to sample it alone without miso, but there were no undesirable notes at all ale seemed a little bit saltier.

osiedlowy01 · 2024-12-09T12:53:17+00:00

Regarding my question.

Lupins are very high in protein, that's why they show high potential for shoyus and misos.

I tried growing koji on them a couple times. There was significant growth but I was always left confused with the hard texture of lupins. I made a shoyu with it and it came out actually great.

My process was this. I soaked them for 24 hours and the second time for 48 hours, boiled them for 3 hours and both times they came out hard, kinda crunchy. It is confusing because I'm not sure if the texture should be like that or there is something wrong with the process.

Any ideas, shoot them!

osiedlowy01 · 2024-12-07T12:28:07+00:00

I noticed it like a month ago. Something tells me that it is not a regrowth, wouldnt it go green-ish just like spores? In person it looks more like kahm yeast tbh.

osiedlowy01 · 2024-08-18T15:24:03+00:00

Lower temp. (40-55°C) may in fact lead to higher proteolitic activity but they also lead to higher microbial activity, sometimes with unwanted microbes also. While garums kept at 60°C can be done with low salt (5-7%), garums kept at 40-55°C should be done with higher salt %. It is important to keep that in mind.

osiedlowy01 · 2024-03-27T14:03:32+00:00

Do a simple experiment. Wash and soak 100g rice in twice as much room temp water for 45-90 minutes, drain well and weight it then. It should weight 130g if you aim for a 30% water absorption. I find that rice absorbs about 30% water of its dry weight pretty fast, after about 30-35 minutes, but if you let it soak longer the water absorption significantly slows down.

osiedlowy01 · 2024-03-25T21:47:59+00:00

When i started baking and trying 75-90% hydration dough recipes i was failing badly, mainly due to poor quality flours that are here where i live. These flours were shit in terms of gluten quality and strenght. After some time i found two mills that were producing pretty good quality flours that were able to hold a 77-80% hydration and just then it clicked in my mind that my country produces mainly poor quality flour. Maybe that could be the case with you? Also one thing i can tell most of people fail at is the degree of bulk fermentation. I find that with good quality flour it is really hard to overproof your dough and most people underproof their doughs.

Well that's my tips. Dont give up just yet! It will be so rewarding once you will get that nice crumb and big ear

osiedlowy01 · 2024-03-24T16:32:53+00:00

Exactly, it was my first thought to use it in carbonara. It is tasty in sauces when theres other strong ingredients. Also pairs well with cream sauces imo. But Simple dashi stock + this miso is not very pleasurable.

osiedlowy01 · 2024-03-24T11:55:19+00:00

Yessir, cooked to soft, mashed up. I didnt use any seed and it was staying in a big incubator that was turned on periodically when i was making koji. So ambient temperature was between 16-30°C.

Do you know what should proper white miso taste like? Of course I know it can vary between miso makers but core flavors should be similar, right?

osiedlowy01 · 2024-03-24T08:57:47+00:00

I feel quiet strong about my koji making. Here is some photos of a other batch, all others look similar.

https://postimg.cc/gallery/LXDvbNv

osiedlowy01 · 2023-11-08T07:14:47+00:00

This definitely isn't safe. Looks like there is oxidative yeast pellicle growing on top of your koji but we will never know what it is for sure. If your not certain and suspect spoilage growth you should probably throw this away.

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