241 posts shown.
Sarah Fox60 said:I’ve had them since I was 15. Everything is usually fine, but this is the first time it’s lasted this long and hurt this much.😢
I'm heading to the OB-GYN tomorrow.
Plus, I've been under constant stress lately, so who knows.
I'll find out tomorrow.
Thanks 😘
That’s happened to me a few times—but honestly, that was back in puberty. Since you've been dealing with cycles for seven years now, things should have leveled out by this point.
The flow and how long it lasts can definitely be affected by your activity levels and what you're eating while it's happening—like, if you're just lying around and not eating, it usually feels lighter (though there are always exceptions for most women). But now, I'm worried it might be something more serious—like a burst cyst or something... and even if it is just stress, I still think you should look into medication—just to prevent blood loss, if nothing else.
Anyway, let us know what happens.
Sarah Fox60 said:I'm 22, I don't take birth control 🤷
I don't really get how ovulation or cycles work—all I know is my period has been lasting about 5 days for years now.
When did you get your first period?
It’s possible that if you started late, you might have these occasional "glitches"—especially if you're dealing with stress.
Either way, that doesn't sound like light bleeding, so you should probably check in with a doctor... and maybe start taking some iron and multivitamins.
Sarah Fox60 said:My period usually lasts about 5 days.
But this month, I've been going for 14 days straight—it hasn't stopped, and the flow and pain are just as heavy as usual.
I'm heading to my OB-GYN this week, but does anyone know what might be causing this? I want to be prepared for the appointment.
How old are you? Are you on birth control? Also, how long is your cycle normally, and do you track your ovulation?
brightorca10 said:Honestly, just find a picture online, print it out, and show them exactly what you want... I did the whole thing myself...$133....three different flavors, marzipan glaze... plenty for 40 people... if anyone needs a recommendation, check out that bakery in Des Moines... anyway, I really hope it turns out that way. I actually made the little bride and groom toppers myself because none of the store-bought ones felt right... we basically DIY'ed everything. Here, have a laugh at how it turned out
http://www.facebook.com/photo.php?pi...5&id=638887627
http://www.facebook.com/photo.php?pi...6&id=638887627
http://www.facebook.com/photo.php?pi...7&id=638887627
🤣😂😂 👍👍
And that signature is awesome
brightorca10 said:Our little cake... hope it turned out looking as good as it tastes!
http://www.facebook.com/album.php?ai...1&id=638887627
Why is it on Faceboooook? I can't see it anywhere.. 🙂
edit: Okay, I finally found it:
It's sooo sweet 👋🎉👋
velvetraven12 said:It's over on Kašinska Street...right across from the old citadel...just past the cemetery entrance...I'm sure you know the spot!
I have no clue 🤔😕
HEADING OUT TO CHECK IT TODAY!
EDIT:
Aha! I had no idea that was what it was called!
🤣😂🤣😵😵
mistymoose57 said:Yes, I stayed at the Sacher Hotel.
I used to pick up Sacher cakes there quite often.
No, they weren't dry...
🤣 🤣 🤣 👍
I actually bought one once... just "for home"... and the customs agent wouldn't stop grilling me—as if he thought I was trying to smuggle it in! 🤣🤣
mistymoose57 said:Speaking of Sacher cake... honestly, unless I'm actually at the Sacher in Vienna, I haven't found a single version that even comes close 😢
I hear you! 😍😍😍
Man, the closest thing I've ever had to a Sacher was at this tiny little bakery in Aurora—it actually blew my mind. Their cakes and pastries are phenomenal. If I were getting married, I’d definitely be using them.
I can't remember the exact name... it's near that bridal boutique in Aurora, pretty sure it's a female name.
I went in looking for a Sacherica, and the lady there handed me this chocolate cake and asked if I wanted whipped cream on the side—since that's how you're supposed to serve the original.😲😲 It totally caught me off guard.
Yeah, it’s way easier for the Sachers to just charge for the tiramisu and spread it all over some dry sponge cake...
And one more thing... Vincennes is fine, but they aren't exactly elite—certainly not high-end. They’re just your average neighborhood bakers. Their sweets are decent enough, and the cakes are okay, but they fall way short of what a premium cake should actually be. They rely on that standard, basic pastry cream—which I get, honestly, because their volume is so high they probably don't have the time or the desire to really perfect their desserts. That’s why their Sachers are disgustingly dry, made with plain sponge and a dusting of cocoa powder instead of a rich, decadent chocolate sponge that’s so moist you could eat it by itself. And yeah, it goes on like that...
I see where briskbadger8 is coming from—to an extent.
When I was doing wedding cakes, I charged a premium. And honestly? I stood by every single cent of it.
My cakes were gone by the end of the night because they were moist, delicious, fresh, and decorated to perfection—down to the tiniest detail. That kind of work takes serious time, patience, and skill—stuff most "amateurs" just don't have, and frankly, most local bakeries struggle with too. My glaze was always flawless—no bubbles, no lumps, nothing. Most wedding cakes out there are covered in those imperfections. Then you’ve got the ones using fondant—they look fine, but half the fondant ends up left on the plate because it tastes like literal Styrofoam. They just buy that cheap, pre-made stuff that's basically tasteless junk... and we all know how that goes. The wedding happens, the formalities are done, and guests just skip the cheap stuff.
By the way, I count myself among the "amateurs" too, since I never went to pastry school or anything like that. I just have an absolute, massive passion for cake.🤣🤣
Nicole Parker93 said:The thread was already open, but I just tied it all together—the thing is, she went and started two separate threads instead of just one, and she did it all on the same day within just a few hours of each other.☕
Luckily for you guys, you don't see half of what we deal with—so I guess that's why we mods end up looking like the bad guys in your eyes.
Suey handled the first topic with class—no unnecessary drama, just kept it smooth. But when she made that exact same mistake again later that same day... honestly, how long are you supposed to play nice?
If you check out her profile, you'll see she actually merged two identical posts into existing threads.🙂
It usually says: transferred bla bla...
My apologies. 🙏 Alright, enough with the off-topic chatter. Let's get back to business.
Nicole Parker93 said:You’re walking around all confused holding a red card—maybe take a second to actually read the "MANDATORY" section meant for everyone using this PDF.
Thanks anyway.
Why the red card? It's not like she started a whole new thread—the rules HERE specifically say red cards are for certain things, but she just had a question about her period🤷
—basically asking if it's possible for a period to just skip a month entirely. Sure, she mentioned birth control, but that was directly tied to her symptoms in the same post. A yellow card or just a warning would've been plenty—jumping straight to a red card seems overkill.
placidgardener99 said:Nothing is set in stone these days, but most scientists seem to agree that kids should probably steer clear of soy—mostly because those phytoestrogens act in ways we don't fully understand yet. The general advice is to skip it; if there's a cow's milk allergy involved, just swap it for oat or rice milk instead. Personally, I can't stand rice milk—it's gross—but oat milk has that slight sweetness, kind of like soy. Side note, since we're talking about kids: they shouldn't be eating artificial sweeteners either, like those diabetic-friendly treats.
So, the real question is: is "real" sugar actually worse for kids than the fake stuff?
Seems like both are bad, but you know—pick your poison, right?
Now I'm second-guessing whether I should even drink this.
I was honestly pretty hyped about the idea of it helping my curves 🤣🤣🤣 😂😂
But man, I don't know. What’s the best move here? I finished my first liter a few hours ago and now I feel like I'm having a total hot flash episode. Is it possible for it to hit that fast, assuming it's even doing anything? I'm sweating, but I feel freezing, and my heart is racing... 🤷
I won't use it tomorrow, then I'll see how I feel.
If it really is affecting me like this... I should probably get my estrogen levels checked.
If everything is normal, then soy definitely isn't for me—unless you're a woman in menopause. If my levels are actually off, then we've got a problem. :mamza:
But seriously, I feel like I'm mid-hot flash. And it doesn't feel psychosomatic at all. 😬
Kids with lactose allergies get soy milk since it doesn't have any. I mean... hopefully, that's less harmful than what they're actually allergic to, but since soy lacks calcium, you really should grab the calcium-fortified version. Just my two cents.
Mammal-based milk contains lactose, whereas soy milk doesn't—making it an excellent alternative for anyone who can't handle lactose. There are plenty of other differences, too: soy milk has nearly half the fat (and half the calories) compared to cow's milk; it also has fiber, which cow's milk lacks; plus, it has about a quarter of the salt and zero cholesterol. On the flip side, cow's milk provides more amino acids, and manufacturers have to fortify soy milk because its natural calcium levels are so low. At the end of the day, soy milk isn't even technically "milk"—it's just a plant-based beverage.
placidgardener99 said:Look, if you’re dealing with endometriosis like I am, you definitely have an excess of estrogen—since it's an estrogen-dependent condition—so getting some Phytoestrogens from soy can actually help balance out that estrogen dominance. I know soy isn't great if you're pregnant or breastfeeding, but otherwise, it shouldn't do any harm.
Exactly—basically, it lowers estrogen levels if your body is overproducing them.
If production is low, it steps in to fill the gap.
And if everything is functioning normally? It acts as an ANTI-estrogen, which means it still works to lower the overall levels...
So... that implies that under normal conditions, it actually REDUCES estrogen levels.
But then... what actually happens?!
P.S.: I really hope you manage to beat this endometriosis. I'm so sorry you're going through it.
So, I finally picked up some soy milk.
I was hoping my old lady might actually drink it—maybe it’ll help calm down those sudden outbursts of rage she’s been having lately. In my last moment of optimism, I’m chalking it all up to menopause.
But of course, she refuses. She thinks she’s absolutely perfect and doesn't need any of that "smelly" soy. So, I figured, fine—I'll just drink it myself. A little extra estrogen shouldn't hurt, especially since I'm working with a very modest set of assets here.
Anyway, I started doing some digging...
Basically, soy milk contains Phytoestrogen:
Women in the East (China, Japan) seem to experience menopause quite differently than women in the West. Apparently, they hardly have any issues at all. 🤷
The reality is that when women move from the East to the West, they start picking up the exact same "troubles" as American women. Diet is definitely a major factor here. Over in the East, the diet is still heavily based on vegetables and soy products, whereas here in the States, we lean heavily on grains and meat while barely touching our greens. Beyond the difference in fiber, vitamins, and minerals, there's a huge gap in the intake of other plant compounds known as phytoestrogens. These can really help women during menopause because when estrogen production starts to dip, these compounds step in to fill the void. I was feeling pretty good about this until I read THIS:
:
How Phytoestrogens Work
Phytoestrogens exhibit both estrogenic and anti-estrogenic effects.
Okay, first thought: what on earth does that mean? It helps a little, then takes away a little? 🤔
When there isn't enough estrogen in the system, active phytoestrogen metabolites take over the estrogen receptors and act like estrogen—just much more weakly. This is how they function during post-menopause once estrogen levels drop.
During perimenopause when estrogen levels are all over the place, active phytoestrogen metabolites occupy the receptor sites, which actually reduces the amount of actual estrogen that can bind to them. If someone is also eating foods that aid in breaking down and eliminating estrogen (think cabbage, kale, broccoli, Brussels sprouts, etc.), it can significantly lower the risk of harmful estrogen effects.
Recent studies suggest that increased phytoestrogen intake could decrease estrogen synthesis and alter the ratio of inactive to genotoxic estrogen metabolites—essentially lowering the ratio of genotoxic metabolites compared to total metabolites. This research was conducted specifically on premenopausal women.
The benefits of isoflavones aren't just limited to their estrogenic activity. There's research suggesting isoflavones promote apoptosis (cell suicide), inhibit angiogenesis (the formation of new blood vessels needed for cancer growth), reduce free radical damage, lower thrombin production and platelet activation, increase LDL receptor activity, and decrease the 5-alpha reductase enzyme, which is involved in converting testosterone into carcinogenic dihydrotestosterone.
But... hold on.
During menopause, women have less of their own estrogen, so the phytoestrogens from food bind to the vacant receptors and mimic estrogen. However, during the reproductive years when estrogen levels are normal, phytoestrogens from food compete for those receptor sites and act as anti-estrogens.
Okay... but I still can't find an answer to my actual question:
I'm assuming my estrogen levels are normal. So how does the "anti" part affect me?! 🤷
What do you guys think or know? Like, how does that anti-estrogenic effect actually manifest? Is it like progesterone? Or what? I mean, if I drink way too much of this stuff, what happens?