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Testosterone grocery list
1. Pomegranates
2. Ginger
3. Cacao
4. Organ Meats (Kidney, Heart, Liver)
5. Brain and Bone Marrow
6. Free range Eggs
7. Raw Milk
8. Aged Cheese/ Blue Cheese (Raw)
9. Raw Butterfat, Ghee, Lard…
10. Shellfish
11. White Fish
12. Sardines in Olive Oil
13. Minced Meat
14. Red Meat
15. Extra Virgin Olive Oil
16. Coconut Oil
17. Oranges for juice or tangerines
18. Organic Lemons or Limes
19. Seasonal Fruits
20. Raisins and Cranberries
21. Apigenin rich herbs cilantro, parsley, celery, chamomile,…
22. Mushrooms
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23. Fermented foods
24. Red Onions
25. Garlic
26. All kinds of Potatoes
27. Bone Broth
28. Gourmet Coffee (for ones in a wile)
29. Sea Salt
30. Beetroots
31. Carrots
32. Lettuce, Spinach,…
33. White Rice
34. Radishes, Daikon,…
35. Black Maca Root
36. Mustard
37. Cinnamon
38. Turmeric
39. Cloves
40. Apple Cider Vinegar
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MEAL PREP
Preparation in the weekends:
1. Make bone broth.
Start by placing bones in oven on 180°C or 356°F for 30 to 40 minutes. Get
them out the oven and put the bones in a large pot. Then add 4L or 1 gallon
of water and place on high heat until the water starts to boil. Add salt, turn
the heat to a simmer and let the bones dissolve into a broth for about 18 –
24h. The longer the more taste the broth will have.
DON’T ADD VEGETABLES!
Vegetables will leach out only ant nutrients.
What you can do is:
- Add onions and garlic
- Herbs like rosemary, ginger or cinnamon (do this at the end for the
flavor)
- Add mushrooms
- Add seaweed for iodine
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2. Make carrot salad
Easy to make although you can just eat a whole carrot. To make an estrogen
cleansing carrot salad:
- Grate carrots
- Add some vinegar
- Add some activated charcoal (optional)
You can make this with beats, which help cleanse estrogens as well.
3. Ferment
I like to ferment big batches at a time, primarily sauerkraut because it is easy
to make. Cut the cabbage in thin slices, add salt and start massaging until the
juice comes out. Place it in a jar and make sure the kraut is pressed under its
own moisture/juice. Then 5 or 7 days later the kraut will be fermented and
ready to eat.