(Part 2) Reddit mentions: The best cooking & baking oils

All right here goes. I adapted the oil recipe from an old post on /r/treedibles by a guy who claimed to be a biochemistry student. I had it saved but it looks like it may have been deleted because I can't find it anymore.

Anyhoozle...

Ingredients:

• Coconut oil: You can look around on the internet for reasons that coconut oil is preferred, but basically it comes down to it being almost 100% saturated fat, which is the best for cannabinoid absorption.
  
• Cannabis: You can really use whatever form you want. The batch I had the best success with was 1oz of trim/shake and ~1/4oz of AVB. I like trim and shake because it's cheaper and it came pre-ground, so it meant less grinding for me. Note that this was before the closing of SR, so whatever you can get will work just as well. Also, keep in mind that trim/shake and AVB aren't nearly as potent as nugs. If you're using whole nugs, you'll have to break them up or grind them before you start.
  
  I used just enough coconut oil to cover the AVB/trim mixture, with about 1/2cm extra oil on top. If I remember correctly it came out to somewhere between 1.25-1.5 cups. My suggestion is to add just enough to cover your cannabis, then round up to the easiest fraction for baking (i.e. if you add a little less than a full cup of oil, add the rest of the cup so it's easier to make the brownies.)
  
  
• Optional-Soy lecithin: Soy lecithin is an emulsifier that improves both the extraction process and your bodies absorption after consumption. Not totally necessary. I've never made it without it, but supposedly it makes a marked difference in potency. I've seen some sources claiming soy lecithin may have adverse effects on heart health; if you're really concerned, do some research and make the decision for yourself.
  
  
  Tools:
  
  
• Coffee grinder and a small brush: You want to get the decarboxylated cannabis as finely ground as possible. The coffee grinder is perfect because it'll get it really nice and fine, and you can use the small brush to get all the stuff left behind. I had a friend try to use a food processor because he was doing a big batch, and although it got it pretty fine it was a bitch and a half to get all the stuff left behind.
  
• Crock pot: Crock pots will give you low, consistent heat, which is what you want. If you don't have a crock pot, you can use an oven set at 200°F. Note that consumer ovens can be inconsistent temperature-wise, so I recommend the crock pot. Plus, crock pot food is fucking amazing, so it's a win-win.
  
• Oven/freezer safe dish: I used a souffle dish, but you can also use an egg dish. Theoretically you can just put the oil straight into the crock pot, but I wouldn't advise that unless you are making some serious bulk. It'd be a pain to get all of the oil out of there every time you have to freeze it and at the end.
  
• Sheet pan and aluminum foil: This is for decarboxylation. There are about as many different methods for this as there are strains of cannabis, so if you have a method you prefer that you have had success with, you can try that if you wish. In any case, decarboxylation can produce quite the aroma. Sometimes you can just cover it up with an air freshener/smoke eliminator spray or by cooking another especially aromatic food at the same time (like sauerkraut). Some people have had success in containing the smell by placing the cannabis in a lightly sealed mason jar when you bake it. I've done this once before when making a tincture, but I was doing it with a very small amount (~1/8th) of cannabis, and I can't really attest to its effectiveness.
  
  Steps:
  1. Decarboxylation
  
  Note: If you're using AVB, you can skip this step. The vaping process took care of it for you, albeit at a loss of potency.
  
  A lot of people don't decarb before making oil, thinking that the heat from cooking the oil will accomplish the same thing, but that is not the case. When you are decarboxylating, you are converting THCa to THC. THCa is found in much larger portions in raw cannabis, and is far less psychoactive than THC. That's why eating straight nugs won't accomplish anything unless you eat a huge amount. When you decarb, you are converting the carboxyl (COOH) group on THCa into carbon dioxide and water, which are released into the air. That's why sometimes you'll see decarbing referred to as "drying," although that's not quite accurate. Carboxyl groups are released at a much lower rate in the oil, so you won't get the most out of your oil unless you decarboxylate beforehand.
  
  First, preheat the oven to 225°F. If you're using whole nugs, either break them into smaller pieces or grind them in your grinder. Spread the cannabis evenly in your oven-safe dish, cover it with foil, and put it on the sheet pan for ease of removal. Put it in the oven for 20-25 minutes. Let it cool for ten minutes or so.
  
  2. Grinding
  Take your time with this step. The finer the consistency, the more effectively the THC will be absorbed by the oil. Be prepared, there will be powder in every nook and cranny in your coffee grinder. Take your time and get all of that powder out with the brush. There's no reason to waste cannabis because you're too lazy to get it all out. My ground cannabis was kind of clumpy, but the clumps will dissolve when you put it in the oil.
  
  3. Adding the Oil
  After getting the powder into your oven-safe dish, it's time to add the oil. As I said before, you just have to add enough oil to cover all of the powder with at least 1/2 cm extra. If you want to add a lot more, that's fine, you'll have to eat more of the finished product. If you're using the lecithin, the ratio is about 3/4 tsp lecithin for every 1 tbsp of oil (1 cup=16 tbsp).
  
  4. Cooking
  Now comes the long part. Put the dish in your crockpot on low (or the oven) for 3 hours. Keep in mind that crockpots and ovens take a little while to get up to temperature, so I recommend you turn them on while you're grinding. Keep the lid on your crock pot or, if you're using the oven, keep the door closed the whole time. Every time you open the lid/door you're letting heat escape and cooling down your oil, which will affect the efficiency of the extraction.
  
  After the 3 hours is up, take your dish out and let it cool for 30 minutes or so. Wrap/cover in foil, then put it in the freezer for 2+ hours (I did it overnight just for convenience). The foil isn't entirely necessary, but it helps if you spill any to keep you from losing it.
  
  Not many recipes include freezing. I'll try to explain what it does based on what I can remember from the other guy's explanation.
  
  Picture the cannabis plant cells in the oil. Inside of these cells are all the cannabinoids that we want. When you freeze the oil, the liquid inside the cells forms crystals that pierce the cell walls and release the cannabinoids into the oil, further increasing the potency of your final product.
  
  After your 2+ hours are up, take the oil out of the freezer and let it reach room temperature. I remember the recipe said it would take around 15 minutes, but I found it took a little longer. If you want, you can put it in the crock pot before you turn it on and let them both come to temperature at the same time, after roughly 25-30 minutes.
  
  Cook the oil in the crock pot another 3 hours, starting the countdown after the oil has liquified again. The recipe ended here, but I found that my oil didn't quite look as dark as promised. If you want, you can do what I did and repeat the freezing/cooking process 1-2 more times. It can't hurt. When it's done, it should be black. Like blaaaack. Like you just struck oil in your kitchen. I'll update with a picture of mine once I get on my phone again.
  
  5. Straining
  This is the bitch part. I still haven't found a method anywhere that works as well as promised. I usually just use coffee filters and strain it into an old mason jar or salsa jar. Unfortunately if you just wait for all of the oil to strain out you'll either be waiting for a long time or leaving oil behind in the plant matter. One thing I tried that worked pretty well was using one of those lime/lemon juicers (like this) and putting the balled up filter inside. Whatever way you do it, just try and get as much out as possible.
  
  And that's it for the oil recipe. Now, for the brownie recipe, I used this. They were ridiculously delicious. I used a slightly different baking pan, but it came out to about 2 batches from the recipe. With the 1 oz of shake/trim + the ~1/4 oz of AVB, it takes maybe a 1.5"x1.5" piece to get me to a good spot. They are poooootent. I actually kind of wish they were less potent because the brownies taste so good.
  
  And that's it. Let me know if you have any questions or if I missed anything (which is very likely.)

(Part 1/2)

Fitness wise: Along with r/Fitness, I would definitely recommend trying out "Sweat: Kayla Itsines Fitness" app. She has a bunch of workout routines/programs on the app. The best part is that you can slowly build up from your own fitness level and get to your goal essentially. Her workouts are amazing and I personally love it. Also, Jillian Michaels has some bomb workout videos out there and they show amazing results as well (though it is a little harder!)... 30 Day Shred is one of the best ones out there for sculpting your body!

Hair: I definitely like what notfitperson recommended. I like leave coconut oil on my hair/scalp for at least 1 hour before washing my hair... and on weekends, to take care of my split ends, dehydration and encourage hair growth, I generously apply a homemade hair serum overnight and wash in the morning/later in the afternoon. If I used a lot of hot tools/styling products during the week, I'll keep on the hair serum for 1-2 days to repair the damages. For the hair serum, I like to make it with: rosemary oil, castor oil, peppermint oil, and organic coconut oil. Also, I apply Lush hair masks every 2-3 weeks. I love those ones because they are made from natural ingredients and I store them in the fridge. I even use the castor oil and coconut oil that I linked on my lashes every night before bed... if you do it religiously on both top and bottom lashes every night, you will have longer, fuller and healthier lashes! Castor oil is amazing for hair growth/repair, but it has a really thick consistency ... you gotta mix it with a light oil like coconut oil or olive oil!!!

Makeup:

If you have a limited budget, I would honestly hold off on getting luxury makeup right away and practice with drugstore brands first. Then upgrade!

Eyes/Brows:

I would get one neutral palette for everyday looks.

Brow pencils/gel/pomade ...ABH is the best out there, but the most expensive

Mascara: Better Than Sex by Too Faced is one of the best out there. A dupe that is comparable to that mascara that is cheaper and also a really good quality is the L'Oreal Paris mascara. It is amazing!

Lips:

Nude/pinkish lipstick for everyday looks - Dulce Vita by Nars is a popular one and it has a blue-ish undertone which helps your teeth appear whiter (bonus!)

Classic, matte red lipstick that is good for everyday, date night or special occasion looks - Cruella by Nars is bomb!!! It looks good on everyone! I have yet to meet someone who doesn't look good in it! Totally worth the investment!

Pencil lip liner - Definitely get this (in a color closely matching your lipstick color)... because it helps reduce the lipstick from bleeding onto somewhere around your lips and helps keep your lipstick stay put!

Lip gloss - Buxom, Milani L'Oreal and L.A. Colors have really great, high shine ones!

*Exfoliate your lips using sugar and Vaseline OR sugar and olive oil to remove the dead skin before applying any lipstick... especially matte lipsticks! It hydrates your lips and makes a huge difference + prevents the cracked lips with lipstick look ...cannot emphasize this enough! Also, before starting your makeup... apply Vaseline/chapstick on your lips and do your lips last.*

Sure! Here is what I personally do for that picture:

1. Weigh your Nutribullet cup & blade (or whatever blender you have). For example, the Nutribullet Rx 45 oz blender cup and the blade together weigh 720.5 grams.
   
   
2. Pour 375 grams of cold water in Nutribullet Rx 45 oz blender cup.
   
   
3. Add 5 packets of Splenda (Only because I’m using the Base Powder, which means I have to add my own sweetener) (And yes, I made the mistake of not knowing I needed to add sweetener a few times; my god that tasted awful.)
   
   
4. Add 70 grams of Keto Chow Base Powder (5 servings)
   
   
5. Add 150 grams of MyProtein Salted Caramel Together with the peanut butter, it will be roughly 25g protein for each of the 5 KC servings. (If you're using the pre-flavored Keto Chow, of course replace all of these 3 steps with just a single step of adding KC powder. Then re-calculate calories accordingly for how much avocado oil is needed.)
   
   
6. Add 104 grams of Chosen Foods Avocado Oil (Adjust this up or down depending on how many calories you want.)
   
   
7. Add 60 grams of Peter Pan Peanut Butter (200 calories per 32g serving) (Any peanut butter will do; this one is just cheap.) Note that this is less than 2 servings for 5 meals of Keto Chow. This helps to a) keep the net carbs and sugar down but b) still taste amazing!
   
   
8. Add another 375 grams of water on top of all the ingredients. Water on the bottom AND the top helps to blend really well. Blend it all up for a smooooooth silky texture.
   
   
9. I calculated everything so it would be exactly 2000 calories for 5 meals. So therefore, each meal is 400 calories. The macros per meal are 28.72g fat | 3.9g net carb | 25.85g protein | $2.60. Not bad for $2.60, right?
   
   
10. Now, as to how to pour it out so each serving is the same, as in the picture with all the nalgene bottles: Weigh the full blender and subtract the weight of the cup & blade alone (from step 1). For example, if my entire blender pitcher weighs 1870.5 grams, and the empty cup & blade weigh 720.5g, that means there is 1870.5 - 720.5 = 1150 grams of liquid. 2000 calories divided by 1150 grams of liquid = 1.74 calories per gram. If I want to measure out 400 calories, then that is just 400/1.74 = 230g liquid. So I measure 230g blended liquid into 4 containers. For the last one, I have to pour, add a little water to blender, close it, shake, pour it back in, repeat once more. I do this just to get every last calorie out! I also add 50-100g water to each nalgene bottle because I blend it a little thicker than I like just so that it fits in the Nutribullet. Then of course put the bottles in the fridge overnight like normal for easy grab and go in the morning.
    
    
11. Adjust the avocado oil (or any of the ingredients) however you like to match whatever calorie target you want. I want 400 calories per meal, but you might 450 or 500 or 600, etc.
    
    
12. [Edit]: To clarify, I only have 2 of these 5 meals per work-day Monday through Friday. I have one 400 calorie meal for breakfast, and one 400 calorie meal for lunch, Monday through Friday at work. I make 5 meals on Sunday (2000 calories) and that lasts me for Monday’s breakfast & lunch, Tuesday’s breakfast & lunch, and 1 leftover for Wednesday’s breakfast. I then blend 5 more KC meals on Tuesday night so that I have 1 more meal for Wednesday’s lunch, Thursday’s breakfast & lunch, and Friday’s breakfast & lunch. So then I have a total of 800 calories (actually 830 because of 2 fish oil capsules) before a normal physical keto food dinner each weeknight with my girlfriend since she likes to actually eat with me for dinner! (She DOES do KC for breakfast and lunch during the work-week too though, just like me, but she likes actually eating dinner!)
    
    Anyway, that's how I make my Keto Chow! It might seem like a lot of work. HOWEVER, doing it this way, I only have to do it twice per week, since that makes 10 meals and I only have it for breakfast/lunch during the work-week Monday through Friday. And once you make your Keto Chow in bulk in a blender, you won't go back. It's so silky smooth, and blended together with the peanut butter, mind-blowingly delicious! Pretty freaking amazing for $2.60 per meal! I have lost about 45 lb doing this and have almost 8% body fat. And I have the abs to prove it, thanks to Keto Chow! (NSFW!) ;)

> What can I eat that is cheap but has massive calories and fat to put on weight aside from jars of peanut butter?

LOL I was going to recommend peanut butter before I got to that. It's a super common, cheap, easy food I use when I'm bulking. Why not peanut butter? It's cheap, calorically dense, and goes with a lot of things. If I want to gain a few pounds, I just eat a few pieces of toast with PB a day on top of my normal diet.

Generally speaking, things that are high in fat will help you gain a little weight. Fat as a macronutrient has 9kcal/g, where carbs and protein only have 4kcal/g. The more calories you consume, the more weight you'll gain. Some fatty alternatives might be avocado, other nuts (almonds, brazil, walnuts, pecans), dark chocolate/cacao, coconut butter, or anything with a good amount of fat. Coconut manna tastes like heaven and has a ton of calories. I don't even buy the stuff anymore or I'll eat the whole jar in a single sitting.

> What are good grocery store options that don't require to you to shop everyday

Oats, rice, beans (lentils, black, kidney, garbanzo), nuts, seeds (flax, chia, hemp), pasta, quinoa.

The Baja Precious gallon bottle seems to be the best, although I have not tried it. I'm using their sweet almond oil gallon though, which is really great. A little cheaper.

Baja Precious Sweet Almond Oil:
https://www.amazon.com/gp/product/B00XLJWBGI/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

Baja Precious Avocado:
https://www.amazon.com/dp/B00MNTRVPS?ref=yo_pop_ma_swf

Roasted Butternut Squash Pasta Sauce

See the full recipe (with additional notes) at my blog here---- https://veggiechick.com/roasted-butternut-squash-pasta-sauce/

• 8-ounces pasta noodles of choice, gluten free if desired
  
• 2-pound butternut squash
  
• 1 tablespoon olive oil, (or 2–3 tablespoons vegetable broth)
  
• 1/4 teaspoon ground sea salt
  
• 1/8 teaspoon freshly ground black pepper
  
• 3/4 cup unsalted unsalted vegetable broth
  
• 1/2 cup unsweetened almond milk
  
• 2–3 garlic cloves, minced
  
• 1/2 teaspoon Spanish Paprika or regular paprika
  
• 1 teaspoon dried ground sage (or 1 tablespoon fresh chopped sage)
  
• 1/8 teaspoon cayenne pepper, optional but recommended
  
  

  INSTRUCTIONS
  

  
  

1. Preheat oven to 400 F. If making this sauce for pasta, prepare the pasta noodles as directed on the package, to al dente (using salted water). Drain. Set the pot to the side (you’ll be using it again later). 
   
2. Cut the squash in half lengthwise, and scoop out seeds. Peel with a vegetable peeler, making sure you go over it a couple times with the peeler so no white is showing (it should be orange on the surface). Cut off the stem on both sides, and cut into 1 to 2 inch evenly cut pieces.
   
3. In a medium bowl, add diced butternut squash and 1 tablespoon olive oil (or unsalted vegetable broth). Stir to coat and then transfer chopped squash to a baking sheet covered in parchment paper in an even layer. Sprinkle with salt and pepper. Bake for 25-30 minutes or until squash is tender.
   
4. To a high powered blender (or food processor), add the cooked butternut squash, 3/4 cup vegetable broth, almond milk, garlic, paprika, sage and cayenne pepper. Puree the mixture until smooth, starting on low speed and increasing as you go. Transfer the sauce back to the pot and heat over medium-low heat for 5-10 minutes, stirring often, until warm.
   
5. Serve this sauce mixed in with your favorite pasta or gnocchi and top with fresh sage and pumpkin seeds, if desired.
   
6. *This is best served immediately, but if making ahead of time, I highly recommend to store the sauce separately (in an airtight container in the fridge) until serving. Otherwise, the sauce may be absorbed into the pasta and will not be as flavorful. This recipe makes a total of 2 cups sauce. Serving size about 1/2 cup.

Congrats.

We also have a 2 year old, who was malnourished and wry, and we rescued her and gave her a lot of nutrition, hand fed Vit E and Sunshine Factor, or Red Palm oil.

https://www.amazon.com/Nutiva-Organic-Trade-Certified-Ounce/dp/B00CLZ1QR8/

I didn't think wry neck could be resolved, so I'm very happy also.

Savory fat bombs for those who need to increase their intake of healthy fat.

This Recipe Is Published Here >>>>> https://healthhomeandhappiness.com/jalapeno-cheese-bacon-bite-fat-bombs-low-carb-keto-gaps.html

The Author Of This Recipe Is Cara

Servings: 18



Ingredients

• 8 ounces 1 cup full fat cream cheese or dripped yogurt cheese for probiotic benefits (directions here)
  
• 4 slices bacon chopped and cooked, grease reserved (get a free package of sugar-free bacon here)
  
• 4 ounces 1/2 cup loosely filled shredded cheddar cheese
  
• 4 jalapeno peppers stems and seeds removed
  
• 3 ounces 1/3 cup plus 1 tablespoon expeller-pressed coconut oil (find here)
  
• 2 ounces 1/3 cup bacon grease (use more coconut oil if you don't have enough from your bacon)
  
  Instructions
  
  

1. Melt coconut oil if it is in solid state.
   
2. Cook bacon over medium heat in a medium skillet. Tip: You can make 'bacon crackers' by cutting bacon into squares and then cooking- the fat bombs can then be served on top of these, or between these.
   
3. Dice Jalapeno peppers finely after removing stems and rinsing out seeds.
   
4. Combine cream cheese, cheddar cheese, diced Jalapeno, bacon grease, and melted coconut oil. Do not include the cooked bacon in this step or it will become soggy.
   
5. Press cream cheese mixture into a parchment-lined loaf pan and chill for 2-3 hours.
   
6. Set bacon pieces aside for serving.
   
7. Once cream cheese mixture is firm, remove from loaf pan and cut into 18 equal pieces.
   
8. Gently roll into balls and roll balls into crumbled bacon as desired.
   
9. Enjoy immediately or store before covering in bacon in the fridge for 5 days or in the freezer for up to 4 weeks.
   
   
   
   Nutrition Facts
   
   Amount Per Serving (1 fat bomb)
   
   Calories 134 Calories from Fat 117
   
   % Daily Value*
   
   Total Fat 13g 20%
   
   Saturated Fat 9g 45%
   
   Sodium 107mg 4%
   
   Total Carbohydrates 1g 0%
   
   Sugars 1g
   
   Protein 3g 6%

> Compared with controls, mice receiving the EVOO-rich diet had an amelioration of their behavioral deficits, and a significant increase in the steady state levels of synaptophysin, a protein marker of synaptic integrity. In addition, they had a significant reduction in insoluble Aβ peptide levels and deposition, lower amount of phosphorylated tau protein at specific epitopes, which were secondary to an activation of cell autophagy.

> our findings support a beneficial effect of EVOO consumption on all major features of the AD phenotype (behavioral deficits, synaptic pathology, Aβ and tau neuropathology), and demonstrate that autophagy activation is the mechanism underlying these biological actions.

I take olive in four forms daily:

• 1 tbsp of Organic EVOO stored in refrigerator and safeguarded with liquid vitamin E antioxidant
  
  
• 2 x 1g EVOO softgels (especially useful if traveling)
  
  
• 750mg olive leaf extract with 20% oleuropein
  
  
• 25mg hydroxytyrosol from a different olive leaf extract

I saw this on YouTube but changed it up a bit.

Ingredients

1 oz melted coconut oil ( If you don’t like coconut, I use Lou Ana Coconut Oil -it has no smell or taste of coconut and is over half the price at your local store)

5 oz butter (if you like the coconut taste, use coconut butter)

1/4 cup Swerve (Or other sweetener)

1/4 Cup almond flour

1/2 Teaspoon cookies and cream extract

1/2 Teaspoon vanilla extract

Chocolate chips. (I used a bakers chocolate bar that I melted, sweetened with erythritol, then made into small chunks)

2 TBSP unsweetened vanilla almond milk


Directions

Put in blender, add into pan (I used this pan, it comes right out and doesn’t stick) and put chocolate chips on. Put into freezer until it hardens. It’s not an exact replica of Hershey’s but it’s good :)


About 6 carbs in the whole bar

Edit-be sure to keep uneaten portion in freezer, it will melt!

Glad I could help! I make a BP Masala Chai. Its yummy.

I use Kerry Gold Butter, coconut oil, [Red palm oil] (http://www.amazon.com/Nutiva-Red-Palm-Oil-Organic/dp/B00CLZ1QR8/ref=sr_1_2?s=grocery&ie=UTF8&qid=1395583268&sr=1-2&keywords=red+palm+oil), [Rooibos Tea] (http://www.amazon.com/Davidsons-Tea-Organic-African-16-Ounce/dp/B000SATIE6/ref=sr_1_2?s=grocery&ie=UTF8&qid=1395583527&sr=1-2&keywords=davidsons+rooibos+tea), [Ceylon cinnamon] (http://www.amazon.com/Indus-Organic-Cinnamon-Premium-Freshly/dp/B001GKV8DQ/ref=sr_1_1?s=grocery&ie=UTF8&qid=1395583582&sr=1-1&keywords=ceylon+cinnamon), ground ginger, ground cloves and a hint of cayenne pepper.

It reminds me of the Chai Lattes I use to get at my local coffee house.

Keep smiling

and p.s. I honestly think that most people's stall or PISS is stess/cortisol related but just my humble opinion =)

p.s.s if you are interested in teas. I emailed Davidson's about myotoxins and they do control and test their teas to eliminate myotoxins, mold, ect.

Well it depends. I give them probably about a tablespoon but I've seen my gf feed them and she probably does 2-3x that amount, she says they like it. They eat regardless though, lol. I just eyeball it and once stirred in it just lightly coats the food. The bit of water also helps thin it out so it coats all the food.

Local grocery place sells the big cans (28oz?) of pumpkin for $2.50 each so we usually buy about 8 cans at a time. Just make sure you're grabbing pumpkin and NOT pumpkin pie filling because most stores put them right next to each other.

I've ordered Nutiva Coconut Oil from Amazon, it was $62 shipped when I ordered it last. Seems like a steal considering it is virgin oil and USDA organic. Big container but you can transfer in small amounts to a mason jar as needed because buying it in this size saves a lot of money. Had we kept buying it from a local pet store at $26 per 16oz, a gallon would have cost $208.

Just go to your choice of a grocery store and you should be able to find a decent bottle. I just look them up on google after I see a few that might be good to see if they are worth it.

You can also find the Kirkland stuff on sites like Amazon(will be marked up) or you can buy a can of this stuff that I personally enjoy and is cheaper.

Do a little research and you can find decent stuff online for good prices if you are willing to wait. Otherwise go scope out the stores you said or even try some local italian markets/delis if you have any. They will help you out.

I've been using this Coconut oil, which is expensive, but is lasting us for a very long time and tastes really good. Eggs fried in it are superb!

I just grab olive oil from Sainsburys with our normal shop. I usually get some just a few notches up from the cheapest, but I doubt I'd know the difference to be honest.

I build some baby stuff and I always use mineral oil. Sometimes I'll do bee's wax after depending on the project.

I've also used the following but it makes it hard/expensive to maintain for the parents so I typically opt for mineral oil and bees wax.

https://www.amazon.com/Mahoneys-Finishes-Walnut-Oil-Wax/dp/B001F7R2Z8/ref=sr_1_4?s=hi&ie=UTF8&qid=1537265985&sr=1-4&keywords=walnut+oil

https://www.amazon.com/Ultimate-Walnut-Oil-Mahoneys-Finishes/dp/B001F7JUDK/ref=pd_bxgy_60_img_2?_encoding=UTF8&pd_rd_i=B001F7JUDK&pd_rd_r=648960f5-bb2c-11e8-951a-bffc31d64799&pd_rd_w=L14YN&pd_rd_wg=r95XC&pf_rd_i=desktop-dp-sims&pf_rd_m=ATVPDKIKX0DER&pf_rd_p=3f9889ac-6c45-46e8-b515-3af650557207&pf_rd_r=APAQ0GK3J7ECM12W61GR&pf_rd_s=desktop-dp-sims&pf_rd_t=40701&psc=1&refRID=APAQ0GK3J7ECM12W61GR

I have been using these two for my own projects since I have it on hand. I really like the finish it produces for food safe projects.

Yeah, unrefined is best. You can also buy individual packets that are good for travel and you can warm up easily in your hands

https://www.amazon.com/Spectrum-Naturals-Organic-Unrefined-Coconut/dp/B01DIV8CE8/ref=sr_1_5_a_it?srs=2601052011&ie=UTF8&qid=1475102958&sr=8-5&keywords=Coconut

I use Baja Precious avocado and almond oil in 1G quantities (purchased at amazon). The avocado oil has a very light hint of taste and the almond oil is pretty much tasteless. Both don't need to be refrigerated. I keep two 500ml dispensers with one of those little spout valves on them for KC prep since it makes it easier.

I’m never looking for another hobby but they always find me. I was going to make some shaving soap at some point. Glad it didn’t use my Aluminum Magnalite!

edit: Hey thanks now I am looking at making soap! Can I use this as a base because I have a gallon.

This is the stuff I use. It's just plain old coconut oil you can get from Mustafa, and it's super cheap - no more than a few bucks for a large bottle. You'll find it nearby the spices/canned food section on the second storey.

It's cheap enough to be used liberally without any guilt. I squeeze some out of the bottle directly onto my scalp and massage that in, and smooth some oil throughout the rest of my hair, using a brush to make sure it gets everywhere. I usually let it soak in overnight and wash it off the next day. You'd probably want to put your hair up or cover your pillow with a towel because it's greasy.

I hate spending money unnecessarily on haircare so this coconut oil/cold water routine is great. Other than that, I shampoo/condition my hair as usual with whatever I have on hand.

I have been doing only avocado oil for more than a year after doing only HWC for nearly a year. Other than it not quite being as thick, I love it and for me its easier to track my macros. I also know I am not adding additional carbs, where with HWC, despite it showing 0 carbs, actually has carbs. I buy my avocado oil through amazon and never noticed a difference in taste.

https://www.amazon.com/gp/product/B00ATAI4HC/ref=ppx_yo_dt_b_asin_title_o03__o00_s00?ie=UTF8&psc=1

​

You must dilute essential oils in a carrier oil like Coconut oil.

I recommend something like Nutiva Cold pressed Organic oil:

https://www.amazon.com/gp/product/B004NTCE1M/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

And then any number of organic essential oils. Plant Therapy on Amazon has a lot. Other brands also have some. There is a nice organic cinnamon brand: https://www.amazon.com/gp/product/B00GMTXFLE/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

It is expensive, and all nice essential oils are like 10 bucks or more, but they also generally last quite a while.

You can use them how you wish. But for oral health there is ZERO doubt. Cinnamon oil and coconut oil will clean the hell out of your mouth, even going so far as to make major dental chemicals like chlorhexidine obsolete.

Just get a hunk of oil and then drop one or two drops of the essential oil in your mouth. Swish around for 20m. You can go longer if you wish. Many studies note that if you can tolerate it length of time in contact is more important than overall concentration in dose.

These are some of the good oils I cook with.
I use avocado oil for high heat cooking.

Chosen Foods 100% Pure Avocado Oil 1 L, Non-GMO, for High-Heat Cooking, Frying, Baking, Homemade Sauces, Dressings and Marinades https://www.amazon.com/dp/B00K4QF4HO/ref=cm_sw_r_cp_api_i_mppHDbK69R94G

I use unrefined peanut oil for medium heat cooking/asian dishes and coconut oil for medium heat cooking/baking

Spectrum Unrefined Peanut Oil, 16 oz https://www.amazon.com/dp/B004SI17FC/ref=cm_sw_r_cp_api_i_ispHDb8YDAWKV

365 Everyday Value, Organic Virgin Coconut Oil, 14 fl oz https://www.amazon.com/dp/B00KK679FS/ref=cm_sw_r_cp_api_i_oupHDbS09C10C

You need to buy a refined kind that will have the solids sieved away.

Parachute brand oil is the best. My mum's been using it as a moisturiser for the past 27 years or so.

Don't buy it off amazon if you can help it, though. Your local Chinese or Indian grocer will likely have it at half the price.

Amazon sell 4x500ml tubs delivered for a tenner. Best value I could find.

http://www.amazon.co.uk/KTC-Coconut-Oil-500-Pack/dp/B00FFH7F88/ref=sr_1_4?ie=UTF8&qid=1411080806&sr=8-4&keywords=coconut+oil

I wonder if Costco's organic is good. Surprisingly it's one of a only a few that's legit EVO. I'll try your recommendations, thanks a lot!

I'm definitely in the camp of using raw linseed oil too. You don't even have to buy the expensive kits from gun websites. Raw linseed oil is also called flax oil and can be purchased in the Barlean's bottle from Amazon for super cheap, and it will last you forever (I use it on all of mine).
I heard about it on this sub.

Barlean's Fresh Organic Flax Oil, 16 Fl Oz https://www.amazon.com/dp/B002VLZ830/ref=cm_sw_r_cp_apa_i_gQyMDbEQVMGVR

My favorites are:

Mahoney's walnut oil: https://www.amazon.com/Ultimate-Walnut-Oil-Mahoneys-Finishes/dp/B001F7JUDK

Tried and True Danish oil: https://www.amazon.com/Tried-True-Wood-Finish-Danish/dp/B0155AUTG4

The Mahoney's is the quicker of the two- slop on as much as the wood will take and wipe off. My production items like my cherry plates get a coat of it followed by beeswax.

The Tried and True is a little fussier but not much- it just needs to be applied a lot thinner than you're used to applying and ideally in three coats each a day apart, but damn does it ever look nice and it just gets better with age and stands up to lots of washing (moreso than the Mahoney oil).

I tried the General Wood Bowl/Salad Bowl finish once and hated it- it left a film finish, but not enough of one to be impressive, started to give the work that tacky fake plastic sheen I don't like. And, it's not truly food safe (unless you subscribe to the "all wood finishes are food safe" hypothesis). It has solvents and driers. The two that I linked are so non-toxic you could eat them in their liquid form.

I can understand that, I didn't use it for a long time for cooking because of that either. I can still remember some eggs I had like 3 years ago that were cooked in coconut oil and tasted wack. But if you ever feel like you want to use coconut oil again try this one https://www.amazon.com/LouAna-Pure-Coconut-Oil-Natural/dp/B00CHOGMI6 has no smell or taste AT ALL. Apparently it's 'lower quality' because it is refined but it's great as a cooking oil or moisturizer. It's not as expensive as the price listed there but I've had a jar for a couple months and i use it maybe 2-3 times a week and still has about 1/4 left.

My favorites are coconut oil (bought in bulk from Amazon), bacon fat, and olive oil for salads. But! For the connoisseur, almond oil does exist and it is quite delicious.

I can never have enough coconut oil...use it in the kitchen and for my awful skin.

Or any of the Lodge Cast Iron Silicone Hot Handle Holders. As, I don't like to use pans with any chemicals and such, so these ones would be awesome too!

Thank you for the contest. :)

There's plenty of coconut oil available via amazon - I only bought these because they were relatively cheap, seem better (whiter) than this and I thought the odourlessness was a good idea.

Got a source on how virgin is healthier than deodourised?

Viva Naturals Organic Extra Virgin Coconut Oil (54 Oz) - Non-Gmo Cold Pressed https://www.amazon.com/dp/B00HNTPF7E/ref=cm_sw_r_cp_api_i_mFMRDbWAG4WSH

This is the only kind I’ve used cause I got such a large amount but I think the best is any organic extra virgin cold pressed kind. I think they sell some at Walmart and Target too.

I do this. All measurements are approximate, I'm sort of a 'taste it until it tastes right' kinda gal.

• 1/2 cup peanut (smooth, unless you're a crunchy heathen)
  
• 1/2-1 cup warm water
  
• 1 tbsp unrefined peanut oil
  
• 1 tbsp soy sauce
  
• 1 tsp chili powder
  
• 1 tbsp brown sugar
  
• 1/2 tsp ground cumin
  
• 1 inch square ginger, minced
  
• as much garlic as you can stand, minced
  
• 1/2 tsp chipotle or whatever other spicy powder to your taste
  
  In my defense of smooth peanut butter, I buy blanched peanuts and toast them in a separate pan, then add them at the end!
  
  Mix the water with the peanut butter slowly until you get a good consistency. You can do it with a fork, but I like my immersion blender. You want it a LITTLE watery, because it'll thicken up really fast in the pan. Add other ingredients, put on meat, heat, presto.
  
  This makes a lot of sauce.

Just get the white, unrefined virgin coconut oil, make them, and freeze them. They will be cold going up, but they won't melt so fast you can't make it happen. It will work just fine. So you just need the oil, and suppository molds to make them into doses. I've used this oil for many things so I am very well informed in how it will react to different temps and how fast it melts. You don't have to worry about it.

http://www.amazon.com/DSS-Adult-Suppository-Mold-2mL/dp/B00HYQALTS/

http://www.amazon.com/Nutiva-Organic-Virgin-Coconut-Ounce/dp/B004NTCE1M/

Costco sells very good quality avocado oil at reasonable price. Or you can get it online from Amazon. Here's two links to decent oil that is well priced:

https://www.amazon.com/Baja-Precious-Avocado-Oil-Gallon/dp/B00MNTRVPS

https://www.amazon.com/Kevala-Avocado-Oil-Fluid-Ounce/dp/B00ATAI4HC

To clarify, the flaxseed oil is the food safe one that’s in the fridge section? Is this the stuff you’re talking about? Barlean's Fresh Organic Flax Oil, 16 Fl Oz https://www.amazon.com/dp/B002VLZ830/ref=cm_sw_r_cp_api_i_b.W3DbPSGD0ZX

Here is how I make bulletproof coffee:

6 oz of hot black coffee

24 grams of coconut oil

14 grams of almond oil

2-3 packets of Splenda (I know, I know, Splenda is shit and blah blah blah, I like it...)

I blend that together with this ikea milk frother and slurp that shit down like its my job (it is soooooo tasty btw)

HOPEFULLY you can have almond oil as it is awesome. Hope that helps!

As I said above, Amazon seems to be the most affordable place atm. I got this big tub when it was a little cheaper as well the S&S discount and it's much nicer than the Superdrug stuff. I only bought mine recently from there so it is the same as the website atm.

You can get single-serve packets of coconut oil. This is just the first brand I found on Amazon, but I've seen a few different brands at fancy grocery stores. They would be an easy way to get fat into you on longer trips.

Close, it's $45 on Amazon but I only use about half of it at a time and that half lasts for months with only occasional use (I strain and store it in a jar after it's cooled). A single gallon is good for me (and spouse) for roughly a year.

Jerking off and using coconut oil as a lube also does wonders for the smell (by no means a replacement for washing, though). It's particularly good as a lube because your skin absorbs it after rubbing it in for a while (so it also makes for a good lotion).

Can't speak to the bar, however a square or 2 of 90% choco w/ almond butter handles the cravings for me. Also a spoonful of coconut manna is amazing.

Make sure you find refined avocado oil. There is a lot of "virgin" avocado oil out there that has a significantly lower smoke point - around 375F. That stuff is great for your salad dressing, but not what you want for searing.

Example: Salad Sear

I don't endorse these particular brands, just the first examples I saw on Amazon

Edit: Added examples

> coconut oil

That we use for cooking? Like this : https://www.amazon.co.uk/Biona-Organic-Raw-Virgin-Coconut/dp/B005GUU680 ?

Walnut oil not walrus oil. Though walrus oil sounds interesting

I usually purchase it at Costco, but they do happen to have it on Amazon here!

You have all the basics covered, so might as well stick to that?

Other than that I would maybe consider (this is gonna be weird) getting these orange glasses to wear at night at least an hour before you sleep and this for the morning time (you can attach it to one of those timer things to turn on 15 minutes before you alarm clock).

Those are the only things I've ever bought from amazon that weren't cheaper somewhere else.

Or you could go with a gallon of coconut oil? Expeller pressed has very little flavour of it's own but contains less antioxidants and the like (although it's slightly cheaper too). Virgin has quite a bit of flavour and is healthier, but you might have trouble cooking some foods with it because of the flavour.

http://www.amazon.co.uk/Biona-Organic-Raw-Virgin-Coconut/dp/B005GUU680

UK, sorry :P
Apparently costco has a giant 54oz one from carrington farms that's supposedly cheap. Only get the organic, virgin/extra virgin stuff. Some of the non/organic stuff I've seen online gets review for strange smells+additives...wouldn't trust that stuff near my buddy.

Someone on r/sex recommended this guy too http://www.amazon.com/gp/product/B00DS842HS/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687642&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B001EO5Q64&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1EQQ1T6BQ5NR00SZ0SS7

I'd definitely do a coconut oil search on /r/sex to see a few different reviews though.

It's important to understand that every human body is different, because every microbiome is different. Foods others can't tolerate you may be able to eat and vice versa. It took me several years to key in on a diet that works for me, and I still have difficulties sometimes.

Also when you first go paleo or low carb you may initially feel worse for a while as your body adjusts to using protein for fuel as opposed to carbs. It's called the "low carb flu" or "keto flu" and it impacts Lyme and non-Lyme folks alike. It does eventually get better, but there's some things that can be done to mitigate it:

​

https://www.marksdailyapple.com/10-ways-to-beat-the-low-carb-flu/

Also make sure you're getting the "right" fats: Olive, coconut oil work the best for me. And you probably will need more fat than you actually think you do in order to feel good, so keep that in mind. I buy a big tub of this coconut oil in particular and it works for me:


https://www.amazon.com/gp/product/B00HNTPF7E/ref=oh_aui_search_asin_title?ie=UTF8&psc=1

There may still be something in your diet you're not doing well with. Or you're stressed out, which doesn't help. It takes some time to figure this out. In my case I can eat eggs and avocados, but I have severe panic and cold sweats in the morning if I eat too much fiber the night before. Hope some of this helps a little. Hang in there.

This is what I got: https://www.amazon.com/Chosen-Foods-Hand-crafted-Avocado-33-8-oz/dp/B00RBTKRA6/ref=sr_1_1_a_it?ie=UTF8&qid=1519897523&sr=8-1&keywords=avocado%2Boil&refinements=p_89%3AChosen%2BFoods&th=1

This is the brand NutivaI buy, so good !

Here's what I get...

https://www.amazon.com/Chosen-Foods-Hand-crafted-Avocado-33-8-oz/dp/B00RBTKRA6/

1. http://www.amazon.co.uk/Biona-Organic-Raw-Virgin-Coconut/dp/B005GUU680/ref=sr_1_1?ie=UTF8&qid=1393758979&sr=8-1&keywords=coconut+oil
   
   
2. http://www.amazon.co.uk/Black-Horse-Riding-Jodhpur-ADULTS/dp/B008EU8SZC/ref=sr_1_1?ie=UTF8&qid=1393759052&sr=8-1&keywords=horse+riding+equipment
   
   
3. http://i.imgur.com/Bz0AsI6.gif

I buy this one, get through 2 every month.

£14 for 800g http://www.amazon.co.uk/Biona-Organic-Raw-Virgin-Coconut/dp/B005GUU680/

Is this stuff okay, doesn't seem creamy/textury?

I guess this Q goes to /u/meltallica82 and /u/HawtWifey88 too

When you guys talk about using coconut oil, do you mean this kind of thing? http://www.amazon.com/Nutiva-Organic-Extra-Virgin-Coconut-Ounce/dp/B004NTCE1M/ref=sr_1_6?ie=UTF8&qid=1376246562&sr=8-6&keywords=coconut+oil

I see that it says it's for cooking, so I want to make sure I'm not looking at the wrong stuff (though one picture of the back label does mention skin car).

Do you guys have any brand recommendations?

https://www.amazon.com/Ultimate-Walnut-Oil-Mahoneys-Finishes/dp/B001F7JUDK

There's also

http://www.doctorswoodshop.com/Store/ProdID/6/WALNUT_FINISHING_OIL

These are the common ones that woodworkers tend to use. Pricey though. Walnut oil will probably make your rolling pin and board last longer since it self-polymerizes, meaning it will fill and harden over time unlike mineral oil.

The only thing I am wary about is nut allergies because my wife is highly sensitive to basically every allergen, but the oils I linked above says that it is heated and filtered to remove the proteins that would cause an allergic reaction, and I've read numerous anecdotes that people with walnut allergies have handled those oils and weren't affected by them.

I bought the Kevala one for $5 cheaper (though the prices on these sorts of things fluctuate)

https://www.amazon.com/gp/product/B00ATAI4HC/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1

I also use this bottle to pour (though I made the mistake of not paying too close attention and spilling probably 10 oz of it because the funnel was slowly backing up and then very rapidly filled the entire bottle to the brim (with a ton still in the funnel)

https://www.amazon.com/gp/product/B074KXV9N7/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

I'm finally ready to switch to natural solutions to heal my horrific skin. But how should I actually apply these products?

http://i.imgur.com/7zLgE2B.jpg

I did a lot of research and figured out that these products were proven to be a good solutions to naturally heal one's skin. I've tried all the oil products (except Argan) on my face and hands and I haven't had any breakouts as a result but haven't seen much improvement either. Now that I got all these things, I really have no idea on how to use them together in a constructive routine.

If anyone was wondering, the products are (in order):

Argan Oil (Beauty by Earth): http://www.amazon.com/gp/product/B00I134Y82/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1

Shea Butter (Beauty by Shea): http://www.amazon.com/gp/product/B00LLPT4HI/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1

Castor Oil (Heritage Store): http://www.amazon.com/gp/product/B000BNRKPY/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1

Almond Oil (Now Foods, WARNING: Don't get this because its not "Cold-Pressed" which is better for your skin): http://www.amazon.com/gp/product/B0019LVFSU/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1

Virgin Coconut Oil (Nutiva, they don't make the one I got anymore):
http://www.amazon.com/gp/product/B004NTCE1M/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1