1. I started eating 3-day-old microwaved Sango red radish sprouts ten weeks ago, but stopped two weeks ago due to stomach irritation. Earlier this year I tried them for a week using a different microwaving method, and found their glucoraphasatin pungency too much to stomach.

A technique of putting red radish sprouts in a bowl then into a Ziploc bag and using 40% power on my 1000W microwave for 10 seconds tamped their pungency down enough for a while. I use that technique every morning for a 3-day-old microwaved broccoli / red cabbage / mustard sprout mix.

I stopped eating Avena sativa oat sprouts in the evening because they don’t fit into a time-restricted eating regimen of ≤ 8 hours started last month. I still eat 3-day-old Avena sativa oat sprouts begun with 20 grams of hulled grains in the morning along with hulless Avena nuda oats.

I consider Avena nuda oats to be a sprouted grain food. After soaking 18-20 hours, about a quarter of the 82 g starting grains have visible sprouts when I eat them. 91% of Avena nuda oats visibly sprouted given a three-day germination period. So most of the Avena nuda oats that don’t show sprouts after soaking 18-20 hours have already started to germinate.

2. I’ve reduced food intake with TRE, and usually finish eating for the day before 4:00 p.m. This first item was reduced and the others deleted due to volume – too much food within 8 hours:

• Advanced glycation end products-less chicken vegetable soup stretches for the prep day and three more days instead of two more days.
• A daily avocado.
• 85 g hard tofu.
• 85 g precooked garbanzo / dark red kidney / pinto / black bean mix with untoasted sesame seeds. Will probably restart this the next time TPTB cause empty grocery store shelves.

I changed these two items after my sense of smell and taste improved:

• I split 283 g of sliced white, crimini, portobello, and shitake mushrooms into the three leftover AGE-less chicken vegetable soup servings rather than into all four servings. Don’t need an umami bomb for prep day soup to taste good.
• Stopped adding 3 g inulin daily to green tea. Don’t need a sweet taste.

Usually drink three cups of green tea and a cup of aluminum-free coffee before noon.

3. Supplements changed with TRE. Although the ProdromeNeuro loading dose and the 3-day-old broccoli / red cabbage / mustard sprout mix both have about 30-35 calories, I use the later mix as the start of TRE.

When I think an item’s desired results could be antagonized by having other items in the stomach, I’ll take it without eating anything else an hour before or an hour after. I’ll use meal numbers below rather than breakfast / lunch / dinner nomenclature as divisions among them are compressed.

Before Meal 1
– 3.2 g ProdromeNeuro, with nothing else an hour before or after
– 1.5 g yeast cell wall β-glucan (Glucan 300), with nothing else an hour before or after

Meal 1
– 3-day-old microwaved broccoli / red cabbage / mustard sprouts started from 10.7 g of seeds, with nothing else an hour before or after

Meals 2, 3, and 4
– 5 g total taurine
– 3.75 g total glucosamine hydroxychloride / 3 g total chondroitin sulfate, Kirkland Signature
– 3 g total acetyl-L-carnitine, Now
– 1.8 g total chondroitin sulfate, Now
– Hyaluronic acid, Nature’s Lab, 1 serving total
– 9 mg total boron, Swanson Triple Boron Complex

Meals 2 and 4
– Balance oil (total 1400 mg linoleic acid / 350 mg linolenic acid)
– 3 g total betaine anhydrous (TMG), Now
– 2 g total arginine alpha-ketoglutarate, Swanson

Meal 2 only
– Minerals and vitamins (RDA mainly), Kirkland Signature Daily Multi
– 25 mcg D₃

Meal 3 only
– 56.7 g desalted capers
– 28.35 g walnuts
– 5 g creatine
– 600 mcg Vitamin K₂ MK-7, Now

Meal 4 only
– 1.2 g lecithin, Now
– 30 mg zinc monomethionine / 0.3 mg copper, Now
– 25 mg lutein / 5 mg zeaxanthin
– 50 mcg D₃

After Meal 4
– 3.2 g ProdromeGlia, with nothing else an hour before or after

4. I’ll get blood tests next week without involving medical professionals other than Labcorp employees. I’ll compare results to a May 2023 annual physical done in the week I started retirement to see whether I’ve changed my phenotype to be more healthy during these less-stressful past six months.

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