corn by products

obviousdestruction  asked:

thanks for educating me on family-farm practices. now please go research how the honey is stolen from the bees on an industrial scale. many times the "sugar water" can be high fructose corn syrup, and their wings may be clipped. anyway, helping the bees is fine, and i support it, but we shouldn't have to steal THEIR HONEY to help them. it is not. our. honey. to. steal.

-pinches bridge of nose-

Cleaning. A Hive. Is Not. Stealing.

Hives. Need. To Be Cleaned. Or The Bees. Will Swarm. And. Probably. Die.

Some companies add high fructose corn syrup to their end product to bulk up honey batches for retail sale, that is true. But even if it does get fed to the bees, do you know what high-fructose syrup of any sort is?


And what are we supposed to do with the wax and honey that gets scraped off the cleaned frames? Dump it in the trash? When it’s full of valuable nutrients? I don’t think so.

And you know what, I’m gonna stop right here, because you need to start citing some sources on this whole “toxic sugar substances” and “wing clipping” business. Show me something that comes from a reputable scientific journal and not a vegan editorial.

Go ahead. I’ll wait.

Okay so I started looking into some Aztec myths to try and get a better understanding of the series and then:

“In later myths, the four gods who created the world, Tezcatlipoca, Quetzalcoatl, Huitzilopochtli and Xipe Totec were referred to respectively as the Black, the White, the Blue and the Red Tezcatlipoca.”

corn what aren’t you telling us

hunterx700  asked:

I saw your post about Mizar refusing to eat his food longways, and I noticed you fed him a reptilink. I was just wondering if I could ask you about them? I'm curious about how you like them? do you feed them occasionally as a snack, or as a total replacement for mice/rats?


I really like Reptilinks and so do most of my snakes. Prepare for a novel on why.
I know that in the past there was at least one company that made an attempt to offer an alternative product to replace whole feeder animals, but it was made with low grade ground beef and filler and was designed for very large snakes with very squeamish owners and was not an appropriate prey replacement. That failure tainted the image of the “snake sausage” for a long time.

Prey animals like mice, rats, rabbits, and chickens have been the industry standard for a long time, but how good are they really? Most snakes have a varied diet of mammals, amphibians, fish, birds, other reptiles, invertebrates, etc. and their prey also have varied diets in turn. Honestly I doubt very much that there are any wild species of snake that feed exclusively on mice, let alone mice that eat mostly soy and corn-based diets the way commercial mice do. 
I’m not exactly wild about my pets not having variety, and I’m also not wild about factory-farmed mice eating who-knows-what and living who-knows-how, so I tried for a long time to find ways to supplement a single-prey diet. I raised my own colonies and gave them the best lives I could offer and the highest quality food I could find and even made my own rodent diets from scratch. It was time consuming and expensive, but I felt that I was doing my best I could for my pets. My snakes were healthy and my personal ethics were satisfied.
After a move and a promotion at work, I just didn’t have the time to maintain enough mice to feed all of my snakes and also maintain the snakes. I was forced to once again purchase feeders that were raised who-knows-how.

Reptilinks, in contrast to the attempts made by other companies, are designed for all snake sizes and species and marketed towards owners who want MORE for their animals instead of just wanting to pay less or who are merely avoiding having to see a dead animal. They use whole prey, locally sourced and raised for human food, and include bone, fur, feather, entrails, and organs (with the exception of I think the rabbit links, which do not include guts). They’re conveniently sized and priced similarly to equivalent prey, with the added benefit of being more nutrient dense so you can offer smaller prey with the same nutritive value. There are multiple formulations to allow you to select an appropriate prey type with the correct protein and fat ratio to meet the needs of your pet and they also cater to species that usually favor non-mammal prey by offering blends made with various fowl, frogs, and even insects. Just be aware of the fat/protein ratio and the size of the link you’re offering because it is easier to overfeed with Reptilinks.

Not all of my snakes will take Reptilinks, but pretty much all of my hognoses prefer the megablend (Guinea fowl, pheasant, chicken, quail, rabbit, and frog) links to mice and my ratsnakes LOVE the rabbit and rabbit/quail blends, though I have to be careful not to overfeed the latter because quail is quite rich. I usually alternate prey items for snakes who are amicable to it, offering a mouse or rat one week and a reptilink the next so that my snakes get even more variety in their diet, as they would in the wild. I also use the richer reptilinks like quail to help my breeding girls get back into condition after egg laying and I have used links as the next offered meal after a rodent regurge because they’re easier to digest. I have never had a snake regurgitate a Reptilink.

There has been at least one breeder who split a clutch of baby snakes and fed half exclusively mice and the other half exclusively Reptilinks and it seems that the snakes grew at pretty much the same rate. I don’t know that I’d say the links are inherently better than rodent prey, but they certainly are not worse and they do offer greater variation for more well-rounded nutrition, and their devotion to husbandry and customer service are really stellar.
I’m happy to support a small business, my personal ethics are satisfied, and my snakes are happy and healthy.

Everybody wins!

heatstrokeyellowstrawberryblue  asked:

Hi! I'm wondering if you know what kinds of veggies are healthiest and keep longest? I'm on food stamps and don't have a lot of time to cook, so frozen multiveggie packs are tempting, but A. I can't figure out how to eat them. On their own??? And B. I hear they aren't very healthy for you since they're so processed etc. I'd also appreciate tips on getting meat in my diet for cheap! I love your blog, it's really helped me a lot!

Hey! First of all- so proud of you for getting on SNAP! That is a long and arduous process, good for you.

I’m going to do the meat post separately!

I focused on the following characteristics when choosing vegetables.

- That they’re cheap
- Either they cook fast or can be thrown in an oven and roasted while you go about your routine
- That they’re healthy
- Are versatile for both cold and hot dishes
- Last a long time sitting uncooked in your fridge
- That they’re fresh! I did list one frozen vegetable on my list, but tried to keep the rest fresh.


1. Carrots! Carrots are almost always sold in bulk, last for months, and don’t take super long to cook. Carrots taste delicious is salads, pasta sauces, soups, and roasted with cinnamon. Delish.

2. Potatoes. I don’t recommend eating an entire potato and leaving it at that, but potatoes plus other veggies = golden. Potatoes last for about a month, sometimes more. If they start to get moldy, squishy or black, toss ‘em. Potatoes are filling and require very little active cooking. Stab their sides and throw them in the oven while you do you. Use them in a hash, soup, or top with your favs for a baked potato meal. Sweet potato is slightly more pricey, but also delicious.

3. Corn. Frozen corn is super easy to work with, defrosts fast. and adds crunch to any meal. Lots of frozen corn products include a “sweet sauce”, so avoid that like the plague. You can always rinse this sauce off if you have to. Warm salads, soup, pasta, delish.

4. Butternut squash. Much like potatoes but healthier, butternut squash will sit uncooked in your fridge for a while, and requires little effort to cook. I recommend roasting it with some salt and olive oil. I like to buy pre-peeled (I bought two medium sized containers for $4) and roast them for my smoothies. But I also use them with eggs and warm salads. Really a quintessential winter vegetable.

5. Cucumbers. They’re mostly water. But they’re zero calories and last FOREVER in your fridge. I use them in salads primarily, because heating them dries them out and I don’t think they taste as good warmed.

6. Zucchini. Another excellent squash! This is probably the longest lasting squash in my mind, it can sit for several weeks before starting to get squishy. I like to make zucchini bread, but these taste delicious in pastas, hashes, and roasted and cooled for salads. Top with cumin, salt and pepper.

7. Tomatoes. I love love LOVE tomatoes. I actually grow tomatoes. If possible, I recommend leaving your tomatoes out on your counter to keep them soft and help them retain their natural sweetness. Salads, sandwiches, pastas, pasta sauces. Simple cheap sandwich: sliced tomatoes with salt and pepper, cheese of your choice, and olive oil.

anonymous asked:

I was curious about the corn farm post. How do Botanists find or induce mutations in plants?

well, in the corn post, all those plants were plants that the corn breeders at the facility had found in the field. the facility i work at is interesting in that the plants that grow at the main “home” nursery - where the zoo corn lives- aren’t the corn varieties grown in farmer’s fields, but the parents of the corn varieties grown in farmer’s fields. this is a little sidetracked but ive been wanting to talk about it for a while bc i bugged the breeders about it until they told me: so like, all the varieties at the nursery crossing facility are inbreds. like, they’ve been bred with themselves down up to 13+ generations. this means that when you work in the nursery with the inbreds and then work in fields with commercial corn, you notice some distinct things about the stuff that has been inbred for years:

-the plants are stunted. like, they are physically smaller plants. they’ll go above your head, but not by much (im like 5 foot 5). corn in the field can be regularly be like, 7-8+ feet tall. 

right now, we’re doing data collection on our hybrid corn, which involves me and a team of four other people driving out to a test field each day with literal 144 inch tall folding yardsticks and a breeder’s assistant with an ipad or data collection device; our whole job, for the past week and a half (and for the next two weeks), has been to go from row to row in certain columns of the corn and shout out plant and ear heights as we measure the corn in certain areas. from here, the breeders can use the data to calculate an average plant hight and ear hight for each variety in testing (there can be thousands per field). usually, the corn we measure is between 100 inches and 120 inches. a couple days ago we visited a field that’s notorious for drought conditions, and this year was no different- the corn was stunted to about 80-90 inches. the corn in the nursery can be anywhere from 80-100 inches, usually, but stuff that has been inbred for more generations tends to be progressively smaller.

-the plants get mutated in really weird ways. the most common ones we see in the inbreds are things like whip tassels (where the flag leaf on top of the plant concealing and protecting the tassel tightly around it instead of opening it up for pollination, causing the whole top to curl up into a tight semi-circle shape), cases where corn will be growing out the top of the plant (the corn “ears” generally grow off the side of the plant, as the female flowers; the male flowers are the tassels on the top. in this case, the plant has no ears and instead has decided to fuze its ear into its tassel, so you get a weird, mutated tassel with random kernels everywhere and dying tassel strings hanging out), cases where the whole plant is just a mess (leaves dont furl out all the way and are misshapen, tops are mutated, ears dont grow, tassels dont grow, and the whole plant is stunted to knee height), etc. 

-the plants don’t germinate. like some varieties just dont germinate after so many inbreeds, for whatever reason; something along the line just got so mutated that the whole seed just decided to stop growth altogether. this is a really weird thing that happens because you’ll be walking through the varieties and suddenly there will be a completely bare section with like, one stunted and mutated plant sitting in the middle. thats all thats left because thats all that germinated

you may be like “why would you inbreed plants so much???” and the idea is to create a pair of purebred parents so you have a better cross. the plants are bred with themselves until they reach 100% genetic homogeny. so every. single. plant. in the variety. is genetically identical. you may be like, “whoa i didn’t know that was possible!!!” and thats because it is, but like. its illegal in humans. its the same genetic ideals, but…it doesn’t apply to humans well. for understandable reasons. 

anyway, so, the plants are crossed, and then the hybrid children are badass. they have all their genes recorded. they’ve been planned down to the nucleotide for the market. because their parents have the same genes in both their lines, every single plant is more or less dependable and reliable– you won’t have random secondary traits popping up. hybrids are stronger, more disease resilient, and generally bred specifically for farms– and that’s the corn that gets sent to production facilities. the production facilities grow them en mass and multiply them up, then sell the grain as seed to farmers, who then have hardy, reliable seed for their fields. 

so like, the mutations. all that stuff?? its kind of accidental, but when you work with plants that are explicitly cultivated for performance…like, all the stuff that naturally would stop mutations in the wild (for example, there’s not much of a chance that you’re gonna get bred with yourself 13+ times in a row) kind of gets thrown out the window, and weird stuff happens. that being said, bending the rules like that has allowed us to make huge strides in breeding. 

that being said…if you wanted to cause some plant mutations, it’s not hard. for example in the book ive been reading since it was recced to me yesterday (”Flower Confidential” by Amy Stewart, which talks about the ornamental cut flower industry) there are some techniques that get used for intentional mutations. like, they were talking about Plant Patent 165, one of the first patented plants (patented in the 1930s) by General Electric. In flower breeding for cut flowers, it’s undesirable to have plants that shed flower everywhere. #165 (a lily variety called “Regal Lily”) was one of the first patented plants ever, and didn’t shed pollen due to a treatment where the seeds were X-Rayed for 30 seconds, causing a sterile mutation. from the same book comes this example:

so mutations: sometimes they’re intentional, sometimes they’re bred into it, sometimes its accidental or caused by overbreeding as a side effect. thats completely excluding GMO manipulation btw

P.S. “corn” in this post means Maize specifically, for those wondering 

Do you ever see somebody eating something you really don’t like and then you’re suddenly remembering that it’s weird to not like that and there are millions of people every day that eat that?

Like today I got up early enough to see my little bro eating cereal and I remembered oh yeah. Most people aren’t revolted by soggy corn product coated in sugar. Or I see somebody putting mustard on something and be like oh yeah. Mustard. That exists. And people eat it. Some people probably think the same thing when they see me drinking pomegranate juice or eating sour kraut or taking shots of hot sauce or something.

The diversity of humanity is a funny thing that doesn’t always take on forms you expect it to. It’s interesting. Your class, race, gender, culture, your opinion on rasins, what side of the pineapple on pizza debate you’re on. All kinds of diversity. It’s cool.

environmental rambles #1: the market is unequipped to handle the fight against climate change

It just occurred to me that for all I post about politics, I don’t actually post about my area of expertise—that being environmental policy and sustainable measures. And as I’m getting deeper into conversations with people, I forget how much I just assume is known. So here’s a loose series I’m going to begin. I have no outline or general idea about how long these posts will be.

The key issue when tackling *climate change* or environmental degradation (ugh do I have to write a post that explains how this is a real problem? Please no.), and frankly the key issue when tackling anything in this political climate, is money. Because solving any problem usually requires shelling out, and we have a very entrenched economic system where profit is valued above all else. For instance, with healthcare, consider how many conversations there were about the burdens on small to mid-sized business, or costs shifting to states, or how best to implement price controls. It’s the first thing anyone looks at.

Climate change is tough, because our largest sources of GHG [greenhouse gas] emissions are electricity, transportation, and heating. It seems logical to tackle the actual shit we burn to power this stuff, which is why there’s a push for renewables, or for nuclear energy (97% renewable, but that 3% is a Problem). Ditto for mixing our gas with ethanol (there’s claims that GHG emissions are net-zero because corn fields act as carbon sinks, but honestly, corn production in the USA is its own damn topic), or the push to mass transit, telecommuting, the purchasing of off-sets for travel, and electric cars.

Keep reading

9 useful words for IELTS

Meaning: equal to someone or something

Examples of use:

In speaking part: My grades last semestre were on par with the best student in my programme, so I feel it would be accurate to say I am motivated by succes.

In writing task: After looking at both parts of discussion, my personal sentiments are on par with idea that strict parental control produces a more productive member of society.

Meaning: something unstable / negative in nature / changeable

Examples of use:

In speaking part: My professional schedule has been quite volatile this past year. I’ve thus found it difficult to maintain hobbies. I tend to exersice where I can, but I wouldn’t say there is a regular pattern to it.

In writing task 1: The figures exhibit volatile between the years 1996 and 2000; however, a revision to stability is seen in 2002.

In writing task 2: For example, the volatile nature of weather in Caribbean countries can make tourism unpredictable and therefore, unreliable.

Meaning: a period of time that shows inactivity

Examples of use:

In speaking part: When I first started studying English in Australia, my skills grew rapidly. However, after I returned to my home country, my language abilities unfortunately plateaued/hit a plateau. I attribute this to the fact that I did not have anyone to practice English with.

In writing task 1: Following a rapid growth from 60 to 180 barrels in the first month of 2002, corn oil production hit a plateau of 200 barrels between February and April. In May, however, the trend once again reverts to climbing and reaches the highest for the year at 275 barrels.

Meaning: to describe something that stimulates interests / to provoke; arouse

Examples of use:

In speaking part: After visiting a science and technology museum as a child, my interest in computer programming was piqued.

In writing task 2:Firstly, technology can pique the interest of students in a way that encourages focus and information retention. For example, modern university lecture halls make it possible for classrooms in Canada to use music, video and the Internet as a means of maintaining the attention of students during class time.

Meaning: to introduce opposing ideas / a fact or condition incompatible with another speaking

Examples of use:

In speaking part: Contrary to my personality, my sister is very outgoing and tends to make friends easily.

In writing task 2: On the contrary, several disadvantages stem from the use of technology in the classroom.

Meaning: something that occurs in the same manner / very similar and often happening at the same time

Examples of use:

In writing task 2: Firstly, several parallels exist between Harry Potter and other fantasy series you likely have enjoyed. If you liked the setting of The Lord of the Rings, Harry Potter will not disappoint you, as it takes place in a medieval world richly populated by both humans and other forms of intelligent life.

Meaning: something that is accepted willingly and can be used in one’s advantage

Examples of use:

In speaking part: I embraced the opportunity to study abroad.

In writing task 2: Thus, it is clear that students who embrace the study of another language are positioning themselves for future academic and professional opportunities.

Meaning: to make (something, such as a task or action) slow or difficult or weaker / hold back

Examples of use:

In speaking part: Distraction has definitely been a challenge for me. Being social, I feel, is a big part of the university experience. However, being too social can hinder a student’s ability to focus, and this can directly impact academic performance.

In writing task 2: Firstly, addressing corruption around the world can bring protection to the rights of the poor, and this helps better the economic situation of those in need. For example, corruption in China has historically hindered the development of a legal system able to protect the poor against extortion. However, recent anti-corruption campaigns have shed some light on this problem, and this has led to modest improvement in the rights of those that lack wealth.

Meaning: to keep (someone) in a position, job, etc.

Examples of use:

In speaking part: Yes, I believe I will someday. I’ve travelled quite a bit, but I’ve always retained a feeling that I’d like to live in my home country long term.

In writing task 2: Firstly, if a single language is spoken and taught the world over, this could make it difficult for people to retain their cultural identity.

giveyourselftothedarkside  asked:

This sucks now we have both Friday the 13th and Halloween both in limbo is there any good news in regards to any of our favorite old school franchises?

  • Cult of Chucky is currently filming with release date set for this October.
  • Hellraiser: Judgment is finished with a limited theatrical/VOD release set for October as well.
  • Leatherface is complete and is expected to have a release date set shortly. 
  • Suspiria has completed filming and has revealed that it is not a remake but a semi-sequel, which means fans can rest easy knowing that it doesn’t retread the first and can fit comfortably as a spinoff of the Three Mothers trilogy.
  • Ash vs. Evil Dead is expected to launch its third season by the end of the year. 
  • Scream will also be heading into a third, albeit shorter, season. 
  • Puppet Master: Axis Termination has completed filming and might be a step-up over recent entries, as crowdfunding money is being put into the effects. 
  • Children of the Corn: Runaway has completed production, if that’s your thing. Worth noting that this sequel was actually directed by Feast’s John Gulager. 
  • Bates Motel will go full Psycho with its final season, debuting later this month, I believe. 
  • IT has completed filming, has confirmed its R-rating and will hit theaters on September 8th.  
  • Saw: Legacy will hit theaters on October 27th. It has also completed filming and is worth noting because the franchise is 13 years old at this point. 

There’s still plenty going on right now to keep the love of these classic horror franchises and characters alive. None of these things above are rumored. They’re all things that are completing production or have already been made. With that in mind, plus all of the promising original horror on the horizon, it’s looking like a really solid year for the genre even without Friday the 13th or Halloween. 


  • Blumhouse’s Halloween reboot will be directed by David Gordon Green from a script co-written by Green and Danny McBride. This news comes from announcements just made via Blumhouse and from John Carpenter himself via his Facebook page. Release date set for October 19 of next year.

It’s National Moonshine Day! Moonshine made from grain, like corn or rye, is whisky. But alcohol can be made from many different ingredients. During Prohibition, profit-hungry moonshiners started using white sugar instead of corn meal, producing a cheaper product that was technically rum, not whisky. Fruits could also be used instead of grains — today, moonshiners in Appalachian states still manufacture apple brandy.

Like Walking through a Cloud

It’s early and dark in the house, and the warm September temperature finally lessened enough to where we finally turned off the AC. It’s a little chilly downstairs because my husband left the windows open last night, and it’s one of those feelings I love the most in this house. Bare feet on cold tile and all of that. (It’s almost as good as turning on the heat for the first time and that smell creeps through the house and you’re reminded of winter. I love that smell; it smells like Christmas.)

ANYWAY, chapter 22 will be up in a couple of hours. And, until then, here’s a picture of Nebraska from the interstate when I was traveling to visit my sister in law over the weekend, even though I was getting sick and should’t have been doing so. It was all sky that day. (Read: we ain’t got any trees. But we got corn!) (Also read: I live in the city and would die of isolation if my world looked like this all the time, but the clouds are still pretty. )


Homemade Mexican Food 

 I love to make serious Mexican food from scratch. I live and work in Southern California, so there are Mexican restaurants all around. Most of them are awesome. The ones I don’t love as much are maybe not my favorite because their ingredients aren’t the best, like cheap corn products, or questionable meats. So sometimes I like to spend a couple hours making homemade Mexican everything from scratch. Home made Mexican food, using the best quality ingredients, is delicious and easy to do. It’s a little time consuming, but worth the flavor explosion. The Mexican grocery stores around here are cheaper than any other grocery stores, so that’s good too.

The top picture was the other dish I made to possibly submit to the cheesy Chopped competition, taquitos, stuffed with chicken and poblanos, with ancho chili cheese dipping sauce, shredded lettuce, chopped tomatoes and fresh guacamole. It was delicious. My Hubby and I loved every bite. I didn’t use this photo because after I made it, I saw on their inspiration page they suggest taquitos, so I changed my dish to Fried Chicken & Waffles. Thanks to anybody who voted for me. They don’t announce the winner of round 2 until June 27th. Fingers are crossed and all good luck charms in my small jeans pocket. 

The second picture is a chicken and bean tostada I made the next day because I still had a lot of ingredients. This dish has home made restaurant style salsa, avocado crema, and beans and rice. This was also amazingly delicious. Here are some of the basic components I like to make for a Mexican feast. 

For easy Guacamole: mash avocado, mince shallot, squeeze of fresh lime or lemon, chopped cilantro, chopped tomato, s & p. 

For Avocado Crema: Mix plain yogurt or Mexican crema with a few spoonfuls of the Guacamole.

For easy Salsa: Fresh tomatoes (or a can of tomatoes) in a blender, salt & pepper, 1 garlic clove, chopped cilantro, 1 seeded jalapeño or red chili flakes, lemon or lime juice. Blend until blended but still chunky. Add minced onion that you have rinsed in cold water, at the end. The rinsing is so the onion doesn’t take over.

Tomatillo Salsa: Roast hulled tomatillos in the oven, at 400, with a small onion, a jalapeño pepper, and 2 garlic cloves, for about 20 minutes. Blend the cooked ingredients with lemon or lime juice, cilantro, salt and pepper. 

For Easy Taquitos: Roll your favorite cooked ingredients (chicken, potatoes, charred peppers, cheese) in a softened corn tortilla, secure with toothpicks, fry in hot oil for 3 or 4 minutes.

Easy Cheesy Ancho Sauce: 1 tbsp Butter, minced shallot, salt, pepper, 1 tbsp flour, cook until flour cooks, 1-2 min. Add 1 ½ cups chicken stock or Milk, whisk until it thickens. Turn off heat, add 1 cup shredded cheese and 1 tsp Ancho chili powder. yum.

Easy Tostadas: Fry organic Non GMO corn tortillas in hot oil until crisp. Top with refried beans, cooked chicken seasoned with chili powder, cumin and coriander, lettuce,  tomatoes, guac or avocado cream, & salsa.

For easy Mexican Rice: Oil or butter in a pan, add chopped onions, chopped garlic, chopped jalapeño, and rice. Sauté all ingredients together until fragrant. Add chopped tomatoes, s & p, and enough liquid to cook your rice, I think it’s usually 2 c water to 1 c rice.

For easy Refried Beans: The easiest way is buy a can of low fat organic refried beans. You could doctor it up with Ancho chili powder, maybe a little garlic powder, maybe a little cumin, or just heat it up and let the rest of the stuff you made flavor the beans. The slightly harder, but still easy way, is to buy dry beans, wash them, cook in a big pot with several cups of water or chicken stock, cook for a couple or more hours, add salt and seasonings, mash. Add to a baking dish with some cooked rice, top with cheese, bake until the cheese melts. 

Garnishes for me always include shredded lettuce, chopped cilantro, chopped tomatoes, and a fresh squeeze of lemon or lime. Seriously Yum.

So, i changed my ponysonas cutie mark. I was unhappy with the green because it was very out of place. But then i found out this type of corn exists, and its perfect. Im so glad, not only does it match her design but i think it makes her a little more interesting than just being a regular corn farmer.
I like to think that in mlp, the glass gem corn is actually rainbow when its popped XD Silk Maize sells the corn and corn food products at equestrias many celebrations and parties
More glass gem corn cuz its very pretty

Gluten Almost Killed Me .

Afternoon all ! ..i wanted to do a quick post on something super personal .Lately I see tons of jokes about how “gluten free” is for the bougie , paranoid , over conscious or the hippie crowd so I felt the need to bring some truth to light ! About a year and a half ago my body told me to fuck off . My colon stopped working I gained about 85 pounds my brain was slowing my kidneys were hurting, my memory was shot ,i was manic depressive , developed chronic insomnia , cystic acne , alopecia ,bleeding gums , hot flashes , couldn’t get outta bed and had a new infection every week . Not to mention a colon ridden with painful internal hemorrhoids … I thought God hated me !!

Turns out my true hater was GLUTEN!! Shortly after all of this came to a head i was hospitalized and slapped with the reality of celiac disease..gluten intolerance and gluten sensitivity .. I was miserable . My body was attacking itself every day just falling apart . I was instructed to immediately begin cutting gluten out of my diet (for someone who ate fettuccini Alfredo EVERY day… This was death ) this meant no wheat no barley no rye. No breads no pasta no crackers no sandwiches no wraps no nada. And Restocking my fridge with fruits veggies vitamin supplements and corn / brown rice products . I was super salty about this whole process but couldn’t deny how much better I felt ! It was like a window opened and sun just pored through ! No more crying for no reason no more tossing and turning all night no more painful trips to the bathroom no more bleeding face and acute mania ,I was as close to happy as I was gonna get ! The truth is guys 1 in 8 Americans is living with gluten intolerance , celiac disease, or gluten sensitivity and doesn’t even know it . It was easy for me to take care of myself once I dove into google , I found umpteen recipes and tons of support ! below is a list of symptoms that indicate gluten intolerance of some sort . If any of these fit you , holler at your doctor and try cutting gluten out of your diet for a week or two :) as always Be blessed -
Solana (SZA)

Common Symptoms of Adrenal Exhaustion
Caused by Gluten Sensitivity:

Interruptions in sleep
Difficulty waking in morning
Joint and muscle aches
Weight gain resistant to diet or exercise
Frequent infections
Depression/mood swings
Low blood sugar
Poor concentration/memory
PMS/ menstrual abnormalities
Allergies (environmental)