Oxidizing Food Sends Air to the Brain

My office mates complained that wafts of microwaving brocolli distracted them, but that tension was a small tradeoff for the benefits in concentration this food gave me. Drizzled and olive oil, lightly salted, cooked brocolli kept the oxygen flowing. I ate so much broccoli my freezer was filled with bags of florets. I moved out of one apartment because it had such a small freezer. Sometimes if I needed to finish a paid writing assignment, I splurged on these fresh, organic "baby" broccoli bunches which seem to fast-track the oxygen effect.

But I ran into a problem. It was too starchy of a vegetable, much like squash, and lost its affect. I needed to diversify my vegetables. Uncooked watery produce like carrots and lettuce seemed to bind to something in my digestive tract and push it through even more. It was as if the broccoli-only diet gave a boost to the effects of jicama, carrots and watercress.

This is a mid-level flexitarian knowledge base I'm building. I don't speak the language of full vegans. They assume I know what they "know" about gut microbes. We need a name for this type of knowledge in order to reduce the shame of conscious ignorance.

A person can be a gifted genius but in the information age, be behind schedule on how prevalant coronavirus reinfections are. Or how consistent each antigen test is detecting each major variant.




This work by AJ Fish is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.