Posts by briskeagle39

well, in a garage, for instance... 😁

Elizabeth Mendoza43 said:Look, I didn't say that every single bit of grease gets moldy.
Honestly, I just wanted to have a little laugh at this thread—I didn't mean for everyone to take it so incredibly seriously...

Well, I did get serious about it later on—that whole post about the grease was meant to be a total joke...😁

Most things go moldy at least once in their life—it’s not exactly rare or strange—but specifically with candida? That was the punchline... the whole joke was centered around candida, fungi, mold, and some very colorful language regarding certain lady parts...🙂 🤣

😁 Sure, it’s a well-known fact that everything on Wikipedia is wrong... 😁 But, just to be absolutely certain, I'll provide you with another link ☕

And look at this—even there (just like on several dozen thousand other sites 😁), they state that the fungus is 😱

"Saccharomyces cerevisiae, baker's or brewer's yeast, are fungi which naturally occur, well, all over the place."

Here is the page from the University of Wisconsin, Madison: http://botit.botany.wisc.edu/toms_fungi/dec2002.html

And the editor of this site: http://www.microbiologybytes.com/video/Scerevisiae.html
Holds a PhD in microbiology: http://www.microbiologybytes.com/AJC/index.html

By the way, if yeast isn't a fungus—and if Dr. Alan Cann isn't competent enough to answer such a "demanding" question 🤣—be so kind as to explain to us mere mortals what yeast actually is... 🙂

ironlynx41 said:I can't quite wrap my head around what you're getting at here... if there was more to the thought, please do share!
NE
I haven't quite figured out what you're looking for yet—it seems like we might have had a little hiccup in the transmission... Please, feel free to share the content you'd like me to work on whenever you're ready!

A yeast is a yeast, and a fungus is a fungus—it’s really that simple!

It just isn't going to happen...
Yeast—it’s one of those things we take for granted every single day, isn't it? Whether you're looking at it from a culinary perspective or through the lens of biology, this tiny, single-celled fungus is essentially the unsung hero of the modern pantry... It's fascinating how something so microscopic can drive such massive industries, from the local bakery down the street to the massive fermentation plants used by companies like Anheuser-Busch. If you dive into the science, it’s all about fermentation. Yeast consumes sugars and spits out carbon dioxide and alcohol—a process that basically built civilization as we know it! Without those little organisms, our bread wouldn't rise, our beer would be nothing more than flavored water, and a huge chunk of our food history would simply vanish. It really makes you wonder how much of our "advanced" culture is actually just us learning how to harness microscopic life... quite a thought, isn't it?

When you’re working with yeast—specifically *Saccharomyces cerevisiae*—you're essentially utilizing a biological engine to power your bread. It works by taking those fermentable sugars found within the dough and converting them into carbon dioxide... which, in turn, creates those tiny pockets of gas that cause the dough to expand and rise beautifully.

Here's more...

The science behind baker's yeast—it’s actually quite fascinating when you dig past the simple "leavening agent" label we all learned in grade school... most people just see a little packet of granules, but what's happening inside that dough is a complex biological process. Essentially, you're looking at a living organism—*Saccharomyces cerevisiae*, if we want to get technical—that thrives on the sugars found in flour. When you mix it with water and activate it, the yeast begins its metabolic dance, consuming those carbohydrates and releasing carbon dioxide and ethanol as byproducts. That CO2 is the magic ingredient; it gets trapped within the gluten network, creating those lovely air pockets that give bread its structure and lift. Of course, there’s a delicate balance to strike here. If your environment is too cold, the fermentation slows to a crawl—frustrating if you're hungry—but if it's too hot, you risk killing the cells entirely. It’s a bit like managing a small ecosystem right on your kitchen counter... precision matters! Understanding how temperature, hydration, and sugar content influence this activity can turn a mediocre loaf into something truly spectacular.

☕

Horses at the water trough🤣

Jeremy Flores10, I'm not sure how things go in your neck of the woods, but my flora hasn't exactly balanced itself out yet—(still 😂) —and I've dealt with yeast infections a few times now 😁

By the way, baker's yeast is technically a fungus, isn't it?

brightdrifter90 said:If someone actually had their brain removed, I’m having a hard time buying it—especially the part where they somehow managed to hop online and start a forum thread immediately afterward. But hey, who knows what passes for reality these days. Seriously though, we're talking about some pretty dark stuff here.😕

Look, I'm telling you, it's true 😂 😂 😂

I heard a rumor that someone actually lost their mind while they were just out grabbing some pineapple spaghetti at a Target or maybe a Whole Foods—I can't quite remember which shopping center was featured in the game...

Once he got back home, he went ahead and started a whole new thread about health and wellness.

The topic title is seriously hurting my eyes with that random capital J sitting right in the middle. I’m honestly just craving a quote from Lancet 🤣

Sorry for the off-topic tangent... 🙂

I wouldn't even dare to put a number on it—I just live with the firm belief that we’re looking at a streak of at least 30 😁

Are you actually measuring the temperature inside your apartment to know it's hit 33 degrees? It might be a bit cooler than that...

As for the refrigerator—there are certain medications that shouldn't be frozen, specifically those that need to stay above 36 degrees Fahrenheit. But usually, that kind of thing is clearly labeled on the packaging.

That’s just awful—I am so incredibly sorry to hear that. Wishing you nothing but the best...

Rebecca Fox53 said:The pipes they used for the main water supply look incredibly dangerous—it honestly feels like they might be carcinogenic...

I'm sorry you're dealing with this mess, and I really hope you can get it sorted out—but what exactly do you mean by "it feels like they're carcinogenic"?😕

Sam Hall15 said:Diabetes typically presents with a classic triad of symptoms: excessive eating, drinking, and urination... In younger patients, this often leads to weight loss, whereas older individuals frequently develop the condition due to being overweight...

You simply can't rule out any diagnosis based solely on a subjective description.

I have to admit, I’m struggling to understand how you all can dismiss potential diagnoses so casually... the only way to be absolutely certain it isn't diabetes is to actually get blood work done. In my view, it just isn't normal to feel constantly thirsty—especially when you're drinking massive amounts of water regardless of how hot it is outside. Of course, it might turn out to be nothing at all, but you won't truly know until you run the tests.

Jamie Long49 said:The point remains...🤣 I just have absolutely zero interest in dragging out this sterile debate...🤣

Trust me, you're better off 😉

...it’s just how it goes—Jamie Long49, so innocent, simply fluttering away into the night. 😂

Jamie Long49 said:We’re facing a serious terminology issue here—how on earth can iron levels go up
while hemoglobin is actually dropping? Can someone please explain that to me?

Well, it's simple enough... the hemoglobin breaks down far too quickly, and the body just isn't producing new cells fast enough to keep pace. Since there's plenty of iron available, you end up with a relative surplus in your serum even though your hemoglobin is bottoming out.

Just do a quick search for "hemolytic anemia" or "high iron" and you'll find the answer in no time.

Good grief, why does simple writing have to be such a massive ordeal?

Look, if they provide you with a container that holds about two or three liters, that should be plenty. If you’re setting this up on your own—which I wouldn't recommend without some prep—just grab a standard plastic water bottle, give it a thorough wash, and use that to collect everything. Basically, if the containers they give you are only 1.5 liters, you might need to have two on hand. You could also try using a 3-liter jug from the distilled water aisle at Target... or, alternatively, you could buy some larger 12-ounce plastic cups; just place a clean cup under you every time you go, then carefully pour the contents into your bottle over the toilet. You'd wash the cup and toss it after each use, obviously. Don't even think about trying to pee directly into the bottle—that's just asking for a mess. Once you've carefully poured the urine into the bottle, seal it tight, wash the outside, and pat it dry with paper towels. Keep it tucked away on the bathroom floor where nobody can see it or, heaven forbid, smell it. In the morning, you might want to wrap it in aluminum foil and tuck it inside a few Ziploc bags before heading to the lab.

The goal is to collect a full 24-hour sample. So, you'll start on Sunday morning—but only AFTER you've finished your first urination of the day. Then, your final sample on Monday morning should be that very first morning pee. That's it.