I've just wasted at least 5 minutes of stats revision time on trying to capture a most interesting phenomenon with my phone selfie camera. Have you ever seen a niacin flush?
It just doesn't photograph that well, but I'm currently a bright red glow-bug. This 'rush of blood to the skin' is the effect of a 50-100mg dose of niacin (a.k.a vitamin B3).
I've been taking niacin a couple of times a week for the last six years as part of my cholesterol control program. As well as possibly helping with the blood lipids, taking niacin had a dramatic effect on my skin. After three weeks of intake my skin went from acne-prone and generally problematic to pretty much problem-free. I've never seen anything documented to explain why this is, but I don't take it when I travel and sometimes, if it's a long trip, my skin starts to play up again.
Usually when I take it nothing happens, but about one time in 10, I get a major flush, with all the optional extras like runny nose and bleary eyes. I blame the capsules. They were made during an encapsulation machine training session and vary in weight quite a bit (hence the '50-100mg').
Also, I'm not cross-eyed. Or at least, if I am, nobody has ever mentioned it....
This morning I decided to be bad at breakfast. I was thinking about a chocolate croissant, but then saw that my buckwheat bacteria had been especially industrious overnight (it's got bubbles! they are breathing!).
So, I branched out with a buckwheat pancake. :D
This one has an egg to firm it up a bit - this batch of ferment had a bit more water added when I mashed the sprouted buckwheat in the processor. In order to fulfil my desire for badness, I added chocolate and nut butter.
This was a really poofy pancake. I'm, not sure why. Sometimes the 'why did it do that?' of cooking chemistry is beyond me.
It's still a pretty lame attempt at a treat meal. Maybe I've lost the knack.
I was rushing around all morning sorting out the last of yesterday's psyllium saga, and met The Programmer for lunch at a new kebab house. I got the mixed 'salad'.
Hello, salad? You in there somewhere?
In my paleo/lo-carb days, this plate would have been my dream-come-true lunch platter. How times have changed! I actually felt a bit grossed out when this landed in front of me, and left about 3/4 of the meat behind, digging out the lettuce that was hiding beneath.
On my way home I made a shopping haul (yay! carrots are back in season) and picked up a few drinkies to sample for my upcoming alcohol-free partying commitment. This one is nice:
It's got a good fermented flavour and isn't very sweet.
And with that, I must get back to the intricacies of the SAS ANOVA output. I know, you wish you were me. That's understandable. It's normal to feel envious of someone about to sit a massive biostatistics exam. Perfectly normal*
*on some weird planet, somewhere in the universe.