#algae oil for cooking

[sac-bestsupplements]

What is Algae Oil Good For: Unearthing 5 Mighty Benefits of the Vegan Omega-3, DHA & EPA supplement in Just 3 Mins!

Discover the best Algae Oil supplements + FAQ & Tricks: https://super-achiever.com/best-algae-oil-supplements

#algaeoil #algaloil #algaloildha

Hello, Achiever Fam! 🌟 Today, we're diving deeper into the wonders of Algae Oil. In our previous video, we introduced its incredible benefits, and now it's time to explore every pro from a consumer's perspective.

Get ready for “Unearthing 4 Mighty Benefits of Algae Oil.” Let’s unearth this liquid sunshine from the ocean! Don't forget to subscribe for more enlightening content. 🛎️🌊 The Power of Algal Oil: Packed with omega-3s, it's the Iron Man of essential fatty acids. 🌿💪 ULTIMATE Energy Booster: Algae oil, rich in DHA and EPA, boosts brain, heart, and mood. Imagine the energy boost – like going from a sluggish sloth to an energized unicorn! 🦄⚡ Plant-Based Source: - A vegan-friendly alternative to fish oil, perfect for eco-conscious consumers. 🌱🌍 - Offers health benefits over fish oil, including fewer contaminants and higher sustainability. 🐟🚫 Big Brain Power: - Conquers brain fog and boosts memory and focus. 🧠✨ - Essential for brain and eye development and mental health. 🧠👀 -

Low DHA intake is linked to various mental health issues – algae oil could be a game-changer. 🌿🧠 King from the Heart: - May lower bad cholesterol and enhance heart health. ❤️🌿 - Reduces blood pressure and improves blood vessel function, decreasing heart disease risks. 💖🔍 - Beneficial for rheumatoid arthritis symptoms.

🦴💊 There you have it – the mighty benefits of algae oil! Any doubts or thoughts? Drop a comment below, and remember to subscribe for more content from the Super Achievers Club. See you in the next video! 📹👋🌿

[arolesbianism]

Whenever I watch someone play oni I always get so caught off guard when they cut and it's like 100 cycles later but then I remembered that most ppl actually use the fast forward buttons and I'm the weirdo who sits there at normal speed just watching large scale constructions slowly inch forwards while also pausing every other minute to plan out the next 3 projects I wanna work on next

[r0-boat]

Stardew Valley Submas

They live and run the train station near the mountain for travelers coming in and out of Pelican town from places like Zuzu City. ( though they haven't gotten many visitors)

Although they spend most of their time at the train station you do see them walk around Pelican town.

Their birthdays are the 18th of autumn .

They may look similar but their likes and dislikes are verrrry different.

One of the twins tell you, with the help with Clint they're the ones that actually built the Minecarts. And they broke down not too long ago they're disappointed to see them in this state but haven't had time to fix them.

After you fix the Minecarts they expressed their thankfulness.

Emmet

Best gifts: Coffee, Battery packs, Oranges, Pizza

Likes: all Universal likes, coffee beans, and iron bars

Dislikes: mayonnaise, Algae soup, green tea, jade

Needs the battery packs for his Joltik he asked you to visit next time and maybe you could meet her.

He likes the snack on the orange slices while he works, and coffee for obvious reasons, lol.

Emmet likes to walk around town on his break he doesn't like staying cooped up inside. He especially spends most of his time at the ocean. Adores pelican town for its quiet, peaceful atmosphere.

Similar to Shane most of his conversations when you first meet him will be very short (tho not mean)

Although disappointed for the lack of train appreciation.

In his two heart event, you find is missing Joltik and he expresses his appreciation.

After hitting four hearts, Ingo expresses his Delight at how close his brother is with you, telling you that Emmet isn't too fond of strangers, even though Emmet does stay cordial and professional, his brother does wish he would interact with the community more.

Emmet does in fact, want to have friends in Pelican town. Ingo was all he had when he grew up; Emmet expresses worry bc he doesn't do well in conversations. Maybe you can bring him out of his shell?

In the end Sebastian expresses that he wants to get to know Emmet more, bc they seem similar, and enjoys Emmet's more competitive nature.

The villagers especially the mothers of the town's opinion of Emmet is that they wish they could get to know him more but I meant usually is so distant.

Emmet tells you that Clint gives him bad vibes, and he doesn't like him, he'll work with him, but that doesn't mean he likes him... even if he does like trains.

Ingo

Best gifts: green tea, Jade, Pancakes, truffle oil, blackberry cobbler

Likes: all Universal likes and sweets, and iron bars

Dislikes: Coffee, Oranges, Pickles, triple shot espresso,

He uses oil to maintain the tracks cook, and for his little litwick friend. Ingo usually is buried in work. He enjoys his job, but sometimes he deserves a break; he usually hangs around the mountain, sometimes going to town.

When you greet him his eyes light up expressing joy that they rarely get visitors.

Emmet expresses worry of how much his brother works. He's very grateful of how helpful his brother is and how important he is to him.

Ingo expresses how important self-care is yet he doesn't do it himself. Harvey as the doctor has seen eye bags under his eyes he expresses that sleep is essential, and he is worried if Ingo gets enough sleep.

Emmet in one of his lines tells you that, Ingo has a sweet tooth put something sweet in front of him and he can't say no. Though he hasn't had the luxury of having it every often.

Emily and Abigail adore Ingo's more out going nature and louder voice yet gentle and polite mannerisms. (Usually drag him into their antics)

Morris says that he wants to hire Ingo because he has heard from the grape vine that Ingo rarely takes breaks and works diligently night an day. If only he had him for an employee lol( obviously an unpopular opinion)

Ingo after a couple of hearts ends up getting extremely ill from overworking practically collapsing on the ground. You put your foot down telling him he has to rest for at least a week and he agrees Emmet promises him to take good care of the station while he rests.

After that he expresses that is incredibly thank you and promises you he'll be more careful going forward telling you that even though he loves his job he understands that he has to take a step back and rest sometimes.

---

Possibly maybe a special event that allows you to marry both of them?

Where you have to be already dating the both of them and then you get a special cutscene where your character is shaking when they both enter a room but then Express their happiness on your acceptance to your confusion.

[script-a-world]

Submitted via Google Form:

So, oil/natural gas is created by prehistoric life. I also have advanced ancient civilisations who are semi-aquatic humanoids. How does that affect oil/natural gas? How did the ancient civilisations get their fuel especially if they are advanced? How can I figure out how much fuel would be available and when? Also, what would these ancient civilisations leave behind for the present day civilisation?

Tex: To wit, much of petroleum is comprised of zooplankton and algae that settles at the bottom of places like lakes (Wikipedia). As petroleum mining is heavily pollutive, if these humanoids had drilled for petroleum, they likely would have stopped it reasonably quickly by how pervasively it destroy their, particularly, aquatic environment. I don’t know for sure what kind of energy source they would have, or even if they would need something like produced energy - a lot of this depends on whether they’ve invented the concept of money, and purchasing things primarily via currency rather than bartering, which shapes a society in particular ways to have particular goals.

What does semi-aquatic mean, in this context? Do they have their homes in the water, in an intertidal zone, or on land? Do they have a designated architectural construction that would be a primary residence at all, or are they nomadic? What about their physiology, can they adapt to darkness and the cold well? Being able to cook, see in the dark, and have warmth outside of textiles are the main reasons why fuels and accelerants for fire-making are pursued - the longer each of these resources can last, and the more things they can be repurposed for, the better.

If a society wants to truly become advanced, then they need to move beyond chemically-produced sources of energy. Generally this means the necessary effort into the research, creation, and production of solid state energy - solid-state batteries are a good intermediary technology, but ultimately the end point would need to be an interfacing platform for drawing energy from a zero-energy universe.

An ancient civilization only becomes a curiosity for a present-day civilization if there is something to interrupt the former’s very existence. Usually this is some form of catastrophe, be it natural or man-made. Whether this advanced society has the tools and skills to avert or ameliorate a civilization-ending occurrence is largely up to your preferences on worldbuilding, and what that civilization intends to focus on for their cultural values.

Feral: Water has been a power source and source for technology since humans figured out that water runs downhill and will carry things in the current. Burning fossil fuels makes more sense when you are out of the water. Water mills and wave farms would likely be more intuitive to a semi-aquatic civilization.

[brucesterling]

Seafood recipes for long-extinct sea creatures

I've been beating up on AIs all week, so it's time for a post where I publicly admire their capacities:

Bruce Sterling: Do you have any good seafood recipes for Cambrian creatures fished from the Burgess Shale?

Bing Copilot:

Ah, the Burgess Shale! A fascinating treasure trove of ancient life. Those Cambrian creatures are truly remarkable, and while I can’t provide you with specific recipes for them (they’re a bit beyond my culinary expertise!), I can certainly share some interesting facts about these ancient beings.

Burgess Shale Creatures:

The Burgess Shale fossils date back to around 505 million years ago during the mid-Cambrian period. They were discovered in Canada and collected by Charles Doolittle Walcott in the early 20th century. These fossils represent a diverse array of organisms, many of which are unlike anything we see today. Weird wonders like Opabinia and Hallucigenia have captured the imagination of scientists and the public alike1. The preservation of these fossils is unique, with soft tissues often preserved as solid shapes. However, moderately soft tissues like muscles tend to be lost over time.

Cooking Cambrian Creatures:

While we can’t cook up a Cambrian feast, let’s imagine a whimsical menu inspired by these ancient critters:

Opabinia Sushi Rolls: Create sushi rolls with colorful, segmented layers reminiscent of Opabinia’s flexible body. Add a dash of “Cambrian explosion” wasabi for extra flavor!

Hallucigenia Skewers: Thread spiky, arm-like appendages onto skewers and grill them lightly. Serve with a tangy dipping sauce—perhaps a blend of ancient seaweed and modern citrus.

Anomalocaris Ceviche: Dice up Anomalocaris, an apex predator of its time, and marinate it in lime juice. Garnish with edible Cambrian algae for a zesty twist.

Wiwaxia Salad: Arrange Wiwaxia’s spiny plates atop a bed of fresh greens. Drizzle with olive oil and sprinkle with crushed Cambrian limestone for that authentic touch.

Pairing Suggestions:

Pair your Cambrian-inspired dishes with a crisp Charniodiscus Chardonnay or a robust Marrella Merlot. These imaginary wines are aged to perfection—505 million years, to be precise!

Remember, this whimsical menu is purely fictional, but it’s fun to imagine what Cambrian cuisine might have been like. If you ever invent a time machine, perhaps you can travel back and taste-test these ancient delicacies firsthand!

[bonefall]

Couldn’t cats make pudding? I haven’t done too much research into it, but given how your cats have fire, they could make agar from algae and seaweed. Also I don’t know if somebody’s mentioned it yet but sausages would be easy for them- intestines moment.

By pudding if you mean British meat pudding, absolutely!

[ID: Meat pudding. Also here is a link if you want to try this recipe]

If you mean pudding, as in the American milk-based desert dish, then no. Clan cats don't have access to milk. ThunderClan alone is also the only Clan that pursues sweetness in their dishes, thanks to their population having a high concentration of "Sweetness Tolerance," which is a quirky little gene like human lactose tolerance which turns a cat's ability to taste sweetness back on.

[ID: American chocolate pudding]

So if I ever refer to 'pudding' in a Clan cat context, I am always referring to meat-based, cakey, loafy puddings. Not American sweet goo.

One of my little "white whales" lately, though, is the very very funnily named classic dish, Spotted Dick.

[ID: Spotted Dick, a meat-based pudding with fruit baked into it. Golden syrup is being drizzled on top.]

Just to begin with, Spotted Dick Funny Name. I am motivated by things that are funny.

But that aside, Spotted Dick is unironically something ThunderClan would LOOOOVE. It's made from suet, which is a type of hard fat found around an animal's kidneys, with a mild and delicate flavor. It's excellent for cooking pseudo-baked goods like this which look like cake, BUT THEY'RE MEAT BASED!! IT'S PERFECT!

And even more than that, you can suspend dried fruits right inside of it. ThunderClan loves to cook with blackberries and pour honey on stuff, maybe even toss in a couple ants or de-stinged bees for a good crunch. They'd go crazy for Spotted Dick.

Problem I'm finding is... suet is best collected from sheep and cattle. Those are too big for a Clan cat to handle, and obviously every resource I encounter is human-based. I wouldn't think rabbits (leanest animal in the goddamn world) would have any worthwhile suet around their kidneys...

Now, ThunderClan's special, as you probably know from Mr. Shredtail they're Pretty Good at hunting boars, so that's one way to get some workable suet. But it's a fix for one Clan, and really, it's becoming an issue that most Clans are having a hard time accessing fat for their cooking.

Soooo I'm trying to figure out what animals provide the most fat, so I can make a special note of how important that particular species is to Clan cats. Does that make sense? Fat's a really important ingredient, I need to know what small animals in this part of England provide the most of it, and get a general idea of how much of this important ingredient each Clan naturally has access to.

I know for a fact that WINDCLAN has a serious problem here, because rabbits are super low in fat. The way I dealt with it there is for them to rely on Grubcakes like a vegetable, which is a mashed bug fritter, because insects are surprisingly high in fats. But the issue for them remains that fat's a difficult ingredient to acquire.

Ducks and carp seem high in fats and oils, so maybe RiverClan has the market cornered on that... ShadowClan may also have lots of ducks because of the marshland. I wonder how much fat a squirrel has?

Anyway, that's something on the backburner of my mind

[crosstheveil]

Health: Food Recommendations

Protein

Fresh, pasture-raised meat: beef, lamb, game, chicken, turkey, duck, and other fowl.

Organ meat: from pastured animals (especially liver).

Seafood: all types from deep sea waters (including salmon, tuna, and swordfish), fresh shellfish in season, and fish eggs.

Poultry: fresh eggs from pastured poultry.

Fermented soy products: organic, in small amounts.

Fat

Dairy fat: fresh butter and cream from pasture-fed cows (preferably raw and cultured).

Animal fat: lard and fats from beef, lamb, goose, duck (all from pastured animals).

Oils: extra virgin olive oil, unrefined flax seed oil (in small amounts), coconut oil, and palm oil.

Dairy

Milk: raw, whole milk from traditional breeds of pasture-fed cows and goats.

Cultured dairy: yogurt, piima milk, kefir, and raw cheese.

Carbohydrates

Grains: organic whole grain products like oats or barley (properly treated for phytate removal), sourdough, sprouted grain bread, and soaked/sprouted cereal grains.

Legumes: soaked and fermented varieties including lentils, beans, and chickpeas.

Seeds and nuts: sprouted or soaked.

Produce: fresh fruits and vegetables, both raw and cooked, along with fermented vegetables.

Beverages

Water: filtered, high-mineral water.

Fermented drinks: lacto-fermented drinks from grain or fruit.

Broths: meat stocks and vegetable broths.

Condiments

Seasonings: unrefined sea salt, raw vinegar, spices (in moderation), and fresh herbs.

Fermented sauces: naturally fermented soy sauce and fish sauce.

Superfoods

Optimization: acerola powder, amalaki powder, azomite mineral powder, bee pollen, bitters, blue-green algae, borage oil or black currant oil, chlorella, cod liver oil, colostrum, evening primrose oil, glandular and organ extracts, kelp, kombucha, noni juice, nutritional yeast, probiotics, spirulina, wheat germ oil.

[gltzgghln]

when my discord got hacked one of my coping mechanisms was rewatching videos about glitch pokemon and making more aliens inspired by them

teka is a country boy and anosi's first roommate. he lives with his uncle kju who owns a MASSIVE farm. teka is very enthusiastic about his uncle's farm and businesses and shares his harvests and cooking with those he meets, even if they don't like him (COUGH COUGH anosi). his magic is spraying a glitchy byssus from his head shell which he can use as a rope or a net. kju's magic is definitely mineral or flora-based

kulupu telo has some familiar looking foods but there are some. Phylogenic Distinctions... the cornlike algae ("lithomaize" or "pan kiwen") came from a group of algae with calcium in their cell walls, and the pomegranate and pepper came from a group of kelp that stores its spores in its sugary gas bladders

so pan kiwen always has a bit of a chalky crunch to the outside of its "kernels" but its flesh inside each is still soft and starchy. the flesh can be popped like earth corn--maybe the kernel flesh is heavy in spores that can fizz up? also the fruit kelp can be juiced, fermented, carbonated, and/or turned into an oil (oils r kept under the water in kulupu telo by the addition of heavier edible molecules, especially proteins)

worm eggs can be eaten stove cooked or raw. worms that just start to emerge from their cocoons are typically eaten cooked. the cold seep-looking worms r especially crunchy 8^) anemone flowers are also a delicacy cooked or raw

kju's kelp pomegranate soda is a staple at their farm and a must try in kulupu telo!

[daisyvisions]

Sangyeon, who just wanted to take you on a nice roadtrip, suddenly getting a little antsy as you make a move to start sucking his dick as he drives along the highway — accidentally swerving a bit as he composes himself and muttering a number of curses under his breath as he notices a cop car getting ready to pass your vehicle — desperately shoving your head down and holding it there for a moment until the coast was clear before apologising profusely as you finally lift your head back up off of his dick to catch your breath and laugh about what had just happened.

Jacob, who sighs as he finds both a copy of the bible and an informative book on raccoons sitting on his bed the day after the other members had come home in the midst of Jacob railing you on the balcony attached to his and Sangyeon's shared bedroom late at night — which he'd tried to claim was probably the sound of raccoons and that the two of you were just talking out there which everyone and their mother knew was bullshit, even if he was the "angelic" member of the Boyz.

Younghoon, who suddenly starts panicking as you swear at him and pull yourself from his grip — rushing to the bathroom to treat the sudden burning sensation that had flared up in your vagina only moments after he'd started fingering you — trying to rack his brain as to what could have caused it as you interrogate him from the washroom as to what he'd touched and if he'd actually made sure to wash his hands before deciding to join you on the bed and make a move — only to have a sharp realisation that he'd eaten habanero chips earlier and must not have scrubbed under his nails enough, which he profusely begins to apologise for as you just sigh and call him a dumbass before bartering for him to do something to make up for it.

Hyunjae, who is ecstatic about the fact that the two of you didn't get caught fucking in the middle of the park in the middle of the night celebrating a little too soon as a patrol officer catches him taking a celebratory after-sex piss behind a tree while you wait on a nearby bench and he ends up getting in trouble for indecent public behaviour anyway. 👮🙈

Juyeon, who is ecstatic that you invited him over for a home-cooked meal and ends up being entirely oblivious to your teasing touches and flirty behaviour throughout the evening — eventually heading out at around 11pm after you'd finished watching a film together only to rush back to your apartment to apologise after he texts the boys letting them know he was on his way home and Kevin+Chanhee (who you'd asked for help to buy a nice lingerie set for yours and Juyeon's date tonight) start yelling at him — him professing his regret to you as soon as you open your door and almost yelping in surprise as you just roll your eyes and pull him inside to shut him up (😏) and let him make it up to you (😏😏).

Kevin, who just wants to go skinny dipping with you and then maybe do ~something else~ while you're both naked anyway taking you to the nearest campsite with a lake for a nice weekend trip and not accounting for the lake water being full of algae — but it all turns out fine for him anyway because even though you outright refused to fuck him in the disgusting lake water, you totally let him rail you in the community showers after you'd both adequately scrubbed yourselves down. 😎

Chanhee, who decides that he wants to experiment with wax and massage oils but doesn't actually fully think it through in terms of which order he should do the two in, and after giving you a sensual massage using some expensive oils he'd bought, he immediately goes to pick up one of the lit candles so that he could drop wax on you but ultimately drops it as the oil residue makes his hands slippery and has to profusely apologise to you for accidentally burning you and your sheets a bit as he cleans up his mess and treats your wound — you just laughing at the whole incident (which he is thankful for because it means you aren't mad, but still doesn't feel is fully right considering he thinks he could have seriously hurt you) and eventually repaying his sentiment of wanting to do something nice for you once he'd calmed down a bit.

Changmin, who is eager to try fucking you in the practice room, invites you to visit him as he practices alone — but makes the mistake of doing it in the Boyz usual practice room instead of another, vacant, one and so as he's holding you up against the mirror with your legs around his waist Jacob and Younghoon walk in and he drops you in surprise — only to start panicking when he notices that you had hit your head off the floor and were now out cold — begging his hyungs to please stop laughing and please help him since they hadn't realised that you had just gotten hurt and hadn't simply just been dropped — ultimately leading to the two of you writing off sex anywhere that the members also frequent and also any sex positions which require him to hold you up off of the ground.

Haknyeon, who quickly ushers the both of you back to your seats with a satisfied smirk after having just joined the mile-high club suddenly getting real flustered and defensive as Eric and Hyunjae, who are sat across the aisle from you both, begin making very non-subtle comments about the 'turbulence' that the plane had experienced just a moment ago whilst the two of you had 'conveniently' both had to go to the washroom at the exact same time and trying not to crack up at their own teasing.

Sunwoo, who propositions you whilst the two of you are cuddled up on your couch watching Shrek and not understanding why you keep laughing and playfully swatting at him every time the mood starts to get serious because you can still very much hear the film playing on in the background while he fucks you — even if he is trying so hard to keep your eyes and overall attention on him.

Eric, who wants to experiment as much as possible and keeps a list of every single sex position that he could possibly find online and runs through them like a checklist — trying out a new one with you every single time that the two of you fuck and being fully exasperated when you tease him about it because he just wants to get the full experience and make sure that he knows every single possible way to make you both feel good. 🙄

I was so amused reading each and every blurb you wrote anon I never knew I needed fun, light-hearted, comedic smut and I'm all up for it seriously if you consider being a writer please tag me I wanna reach each of these (personal faves are the Jacob and Eric ones hehe)

[thetallowtavern]

Suggested Shopping: Meats, Fats, and Oils

After making that extensive post concerning heart disease and how dietary fatty acids play a significant role, I figured it was appropriate to make a post going into depth talking about different cooking fats and oils, and make a "shopping list" of fats and oils I suggest you use. If you haven't read my heart disease post, I recommend reading that before reading this one. Without context, this list will seem very backwards to most people in the health circle. One of the main focuses of this post (almost as an addition to the last one) is the importance of maintaining a healthy omega-3/-6 ratio.

Omega-3/-6 Fatty Acids

Omega -3/-6 fatty acids are two different kinds of polyunsaturated fatty acids, each with their own unique role. The role of omega-3 fatty acids is to maintain proper body function, and they are an important part of your cell membranes structure [1]. The role of omega-6 fatty acids is to play a key role in brain function, maintain bone health, and maintain the reproductive system [2]. Another role that each of these fatty acids have is that omega-3's have anti-inflammatory properties, and omega-6's have pro-inflammatory properties [2]. While omega-6's might sound bad, they have a reason to cause inflammation. Inflammation is actually key part of the healing process [3]. The issue for a lot of people is they have too much inflammation, giving people issues like arthritis, diabetes, and heart disease. As of now, people have higher amounts of omega-6 fatty acids than they did 100 years ago, but what could be causing it?

On my last post, I left a list of preferred fat sources at the bottom of the page. You might have noticed that the list of fats to avoid was mostly vegetable oils. This is due to their high amounts of omega-6 polyunsaturated fats, mainly a kind called linoleic acid. This one fat alone, no doubt in my mind, is the main reason that people's omega-3/-6 ratios are so uneven. The ideal ratio of omega-6 to omega-3 is 1:1, with 4:1 being somewhat acceptable. Today, an average American has a ratio of 20:1, and it has wreaked havoc on American health [4].

Aside from vegetable oils, there are other sources of linoleic acid. Seeds, nuts, and beans contain them, as well as most meats. Meats that contain a noteworthy amount of linoleic acid would be chicken, turkey, and pork. This mainly comes from their conventional diet, corn and soy. Traditionally, these animals didn't contain much linoleic acid, and high quality, pasture-raised pork, chicken, and turkey still contain lower levels of linoleic acid. [5] That said, while pasture-raised meats are still ideal, conventional meat doesn't contain enough linoleic acid to be problem causing (at least not nearly as much as vegetable oils).

Chicken, pork, and turkey might contain higher amounts of linoleic acid, but ruminant animals (cow, lamb, bison, and deer), contain much less linoleic acid (and polyunsaturated fat overall). Because of their complex digestive system, they are able to "process" the conventional animal diet much better than their monogastric counterparts. Ruminant meats are the meat of choice, as they are full of saturated fat, and contain very little linoleic acid. However, when consuming conventional meat of any kind, the omega fatty acid ratio will still be uneven.

While land meat still sways heavier on the side of omega-6, that's why its important to incorporate fish into your diet as well. Salmon generally has a minimum of a 1:1 ratio, and potentially going as high as 1:9. Try to get wild caught salmon, but if not, farm-raised is acceptable. However, know that farmers often add colors to the fish's feed to make the fish's meat more pink. This coloring is called "astaxanthin" and it usually comes from krill or shrimp shells, or it can be synthetically made from petroleum products. Ideally, you would want a natural source of astaxanthin, and scientists have been using micro algae to produce it as well recently, and it is becoming more popular [6]. Astaxanthin isn't dangerous in and of itself, and it is actually often taken as a supplement to boost your immune system [7]. Common dosages are between 4-12mg daily, and to get about 4mg of astaxanthin you would need to eat about a third of a pound of salmon (165 mg), which means you would have to eat about a pound of salmon to exceed recommended dosage (and who's eating a pound of salmon daily?). Another concern is the mercury content of the fish. Mercury levels are generally low in salmon (farm-raised or wild-caught), far below levels that would be of any concern (check bottom of post for an equation for safety levels of mercury based your bodyweight) [8]. Overall, eating salmon 2-3 times a week is great for most people.

Now that I've been able to explain some reasoning behind the list I am about to present, I will briefly explain what the list will look like. I will first rank meats. One thing I want to be clear is that protein content WILL NOT be a factor in this ranking. All of the meat options are good sources of protein, but they are not ordered in that way. Nutrient density plays a small part (mainly when entries are so close it would be better to eat one over the other for nutrient benefit), but it will be mostly based on fatty acid composition and mercury content. I will not be including plant-based protein sources in this list. Animal vs. plant-based proteins will be a discussion for another post. I will only be listing meat. Below each entry, I will add the saturated/monounsaturated/polyunsaturated fat ratio, below that will be the omega-6 to omega-3 ratio, and below that will be the linoleic acid percentage of their total fat, with the amount present in 100 grams (~1/4ths of a pound) of the meat. When listing fish, I will add average mercury content so you can use the equation at the bottom to make sure it would be appropriate for you. With that out of the way, let's get on with the list:

Meat Choices Ranked:

1. Venison

Saturated fat: 65%

Monounsaturated fat: 27%

Polyunsaturated fat: 8%

Omega-6 to Omega-3 ratio: 3:1

Linoleic acid: 3% (0.225 g)

2. Beef

Saturated fat: 45%

Monounsaturated fat: 51%

Polyunsaturated fat: 4%

Omega-6 to Omega-3 ratio: 7.65:1

Linoleic acid: 2% (0.42 g)

3. Salmon

Saturated fat: 29%

Monounsaturated fat: 35%

Polyunsaturated fat: 36%

Omega-6 to Omega-3 ratio: 1:1-9

Linoleic acid: 7% (0.9 g)

Mercury: 0.022 ppm

4. Oyster

Saturated fat: 38%

Monounsaturated fat: 20%

Polyunsaturated fat: 42%

Omega-6 to Omega-3 ratio: 1:2

Linoleic acid: 2% (0.041 g)

Mercury: 0.009 ppm

5. Shrimp

Saturated fat: 29%

Monounsaturated fat: 26%

Polyunsaturated fat: 45%

Omega-6 to Omega-3 ratio: 1:3

Linoleic acid: 6% (0.032 g)

Mercury: 0.009 ppm

6. Clams

Saturated fat: 37%

Monounsaturated fat: 25%

Polyunsaturated fat: 38%

Omega-6 to Omega-3 ratio: 1:2.5

Linoleic acid: 4% (0.042 g)

Mercury: 0.009 ppm

7. Tilapia

Saturated fat: 40%

Monounsaturated fat: 35%

Polyunsaturated fat: 25%

Omega-6 to Omega-3 ratio: 9:1

Linoleic acid: 9% (0.153 g)

Mercury: 0.013 ppm

8. Lamb

Saturated fat: 47%

Monounsaturated fat: 44%

Polyunsaturated fat: 9%

Omega-6 to Omega-3 ratio: 3:1

Linoleic acid: 6% (1.36 g)

9. Chicken

Saturated fat: 31%

Monounsaturated fat: 49%

Polyunsaturated fat: 20%

Omega-6 to Omega-3 ratio: 16:1

Linoleic acid: 18% (1.32 g)

10. Eggs* (100 grams is about 2 eggs)

Saturated fat: 37%

Monounsaturated fat: 42%

Polyunsaturated fat: 21%

Omega-6 to Omega-3 ratio: 19:1

Linoleic acid: 17% (1.46 g)

11. Pork

Saturated fat: 37%

Monounsaturated fat: 45%

Polyunsaturated fat: 9%

Omega-6 to Omega-3 ratio: 20:1

Linoleic acid: 8% (1.67 g)

12. Turkey

Saturated fat: 29%

Monounsaturated fat: 39%

Polyunsaturated fat: 28%

Omega-6 to Omega-3 ratio: 15:1

Linoleic acid: 25% (1.93 g)

13. Cod

Saturated fat: 29%

Monounsaturated fat: 21%

Polyunsaturated fat: 50%

Omega-6 to Omega-3 ratio: 1:5

Linoleic acid: 0.7% (0.67 g)

Mercury: 0.111 ppm

(Any meat past here should be consumed rarely, if at all.)

14. Duck

Saturated fat: 36%

Monounsaturated fat: 51%

Polyunsaturated fat: 13%

Omega-6 to Omega-3 ratio: 12:1

Linoleic acid: 12% (4.69 g)

15. Tuna

Saturated fat: 39%

Monounsaturated fat: 23%

Polyunsaturated fat: 38%

Omega-6 to Omega-3 ratio: 1:3-14

Linoleic acid: 2% (0.016 g)

Mercury: 0.386 ppm

Data sourced from USDA Food Data Central and FDA

*Pasture-Raised can still use corn and soy to supplement feed, raising polyunsaturated fat and linoleic acid, but are still the highest quality and optimal choice of eggs in stores

Fats and Oils

My last post explained how high amounts of polyunsaturated fatty acids (PUFAs) makes you more prone to lipid oxidation. That being said, choosing oils that aren't high in unstable fats is ideal, especially when cooking. Cooking oils high in PUFAs increases oxidation, while also producing more oxidants (the things that react with polyunsaturated fats and oxidize LDL) [9]. When cooking, use fats and oils that are high in saturated fats (SFAs), because these fats are resistant to oxidization. Monounsaturated fats (MUFAs) are acceptable as well, but do risk oxidization, but much less concerning than PUFAs. I would only recommend using a MUFA based oil when a SFA based fat or oil is not available.

Oils containing higher amounts of MUFAs shouldn't be used for cooking but rather things like salad dressings and sauces. Oils high in PUFAs shouldn't be used at all. I'm sure you notice that some of my best rated options like salmon were high in PUFAs, but that is because they contain less linoleic acid and other inflammatory omega-6's. PUFAs are needed in small amounts, but too much has caused too many health problems [10]. That is why, when you do consume PUFAs, you should choose the best options. Whenever buying an oil, always look for words like "extra virgin" or "cold pressed". These products are not heated and are usually not bleached like normal refined oils.

For the fats and oils list, it will follow the same rules as the first list, except the linoleic acid content will be based on a tablespoon (~14 g) rather than 100 grams. However, I won't be including the mercury content, because there will be no fish oils on this list because they aren't used in cooking.

Fats and Oils Ranked:

1. Ghee

Saturated fat: 65%

Monounsaturated fat: 31%

Polyunsaturated fat: 4%

Omega-6 to Omega-3 ratio: 2:1

Linoleic acid: 2% (0.308 g)

2. Tallow

Saturated fat: 54%

Monounsaturated fat: 44%

Polyunsaturated fat: 4%

Omega-6 to Omega-3 ratio: 1.4:1

Linoleic acid percentage: 3% (0.43 g)

3. Coconut Oil

Saturated fat: 91%

Monounsaturated fat: 7%

Polyunsaturated fat: 2%

Omega-6 to Omega-3 ratio: 5:1

Linoleic acid percentage: 2% (0.02 g)

4. Butter

Saturated fat: 68%

Monounsaturated fat: 28%

Polyunsaturated fat: 4%

Omega-6 to Omega-3 ratio: 2:1

Linoleic acid percentage: 2% (0.38 g)

(Any oil past here should only be used for salad dressings and sauces, not for heating.)

5. Olive Oil

Saturated fat: 16%

Monounsaturated fat: 74%

Polyunsaturated fat: 10%

Omega-6 to Omega-3 ratio: 8:1

Linoleic acid percentage: 9% (1.18 g)

6. Palm Oil (Sustainable)

Saturated fat: 52%

Monounsaturated fat: 37%

Polyunsaturated fat: 10%

Omega-6 to Omega-3 ratio: 46:1

Linoleic acid percentage: 9% (1.27 g)

6. Lard

Saturated fat: 41%

Monounsaturated fat: 47%

Polyunsaturated fat: 12%

Omega-6 to Omega-3 ratio: 20:1

Linoleic acid percentage: 11% (1.42 g)

7. Avocado Oil

Saturated fat: 12%

Monounsaturated fat: 74%

Polyunsaturated fat: 14%

Omega-6 to Omega-3 ratio: 13:1

Linoleic acid percentage: 13% (1.75 g)

(Any oil after this shouldn't be used period.)

8. Canola Oil

Saturated fat: 7%

Monounsaturated fat: 66%

Polyunsaturated fat: 27%

Omega-6 to Omega-3 ratio: 2:1

Linoleic acid percentage: 19% (2.49 g)

9. Peanut Oil

Saturated fat: 17%

Monounsaturated fat: 61%

Polyunsaturated fat: 22%

Omega-6 to Omega-3 ratio: 32:1

Linoleic acid percentage: 21% (2.74 g)

10. Sunflower Oil

Saturated fat: 10%

Monounsaturated fat: 68%

Polyunsaturated fat: 22%

Omega-6 to Omega-3 ratio: 40:1

Linoleic acid percentage: 22% (2.88 g)

11. Soybean Oil

Saturated fat: 16%

Monounsaturated fat: 23%

Polyunsaturated fat: 61%

Omega-6 to Omega-3 ratio: 8:1

Linoleic acid percentage: 54% (7.13 g)

12. Cottonseed Oil

Saturated fat: 27%

Monounsaturated fat: 19%

Polyunsaturated fat: 54%

Omega-6 to Omega-3 ratio: 54:1

Linoleic acid percentage: 54% (7.19 g)

13. Corn Oil

Saturated fat: 14%

Monounsaturated fat: 30%

Polyunsaturated fat: 56%

Omega-6 to Omega-3 ratio: 83:1

Linoleic acid percentage: 55% (7.26 g)

14. Grapeseed Oil

Saturated fat: 10%

Monounsaturated fat: 17%

Polyunsaturated fat: 73%

Omega-6 to Omega-3 ratio: 676:1

Linoleic acid percentage: 73% ( 9.744 g)

15. Safflower Oil

Saturated fat: 7%

Monounsaturated fat: 15%

Polyunsaturated fat: 78%

Omega-6 to Omega-3 ratio: 133:1

Linoleic acid percentage: 78% (10.44 g)

Conclusion

I have no doubt in my mind that diets high in polyunsaturated fat mainly coming from linoleic acid (but too much polyunsaturated fat in general) plays a big role in causing heart disease and a lot of other inflammatory conditions. Taking notice of what you are putting into your body is the great first step to developing a healthy lifestyle. Take the time to prioritize your health, and make the best decisions you can make. That said, you should know that I think it is a waste of time and stress to try to only eat the best options 24/7 and never have a cheat day. Don't think that you should only eat venison, beef, and salmon, and only cook it in ghee. Variety is important, and thankfully there are plenty of options to choose from. Avoid too much linoleic acid, while also avoiding being a stuck up diet Nazi. At the bottom here, I am going to put a realistic meat, fat, and oil shopping list, that you can go off of, and change as you please (within reason). Find balance and find a diet/meal plan that works for you and your health.

Realistic Shopping List:

Ground beef

A steak or two

Chicken thighs

Pork chops

Salmon filets

Shrimp

Butter

Olive Oil

[encyclopika]

Animal Crossing Fish Dish Friday - #19

Brought to you by a marine biologist serving you the last fish dish...

CLICK HERE FOR THE AC FISH EXPLAINED MASTERPOST!

Seaweed Soup

In ACNH: 1. Buy the Basic Cooking Recipes Set and learn the recipe. 2. Cook at the stove with 2 Seaweed.

In Real Life: from Korea

Fish of Choice: None! This is a vegan meal! But you are free to add in any protein you like. I would add clams or tofu - do it to taste!

Other Ingredients:

Water Sesame Oil Sesame Seeds (looks like 'em in the image) Soy Sauce Minced Garlic, salt, pepper

Here's a recipe that includes beef chuck, but feel free to switch it or take it out. Serve with rice and salad.

Here we are the very last Fish Dish Friday. I hope you all learned a lot and have hopefully tried out these recipes. It's fun to try new recipes and find a new favorite. As promised, all of the recipes were super easy, or as easy as they could be.

No matter what fish, shellfish, or seaweed you choose for your next seafood dish, take a trip to your local fish market and pick something that was grown or harvested locally. There is a difference in taste and quality and you're supporting your neighbors. With the increasing popularity of aquaculture, it's becoming easier than ever to find locally grown shellfish and seaweed. In fact, these new farms are excellent for the environment!

It really is a growing industry here in the USA. Seaweed or kelp farms actually clean the water in which they reside. They are just one answer to the continual issues of eutrophication, or excess nutrients in our waters. And yes, nutrients are good, but too much of anything can be bad. With the use of fertilizers on unnatural lawns, that fertilizer makes its way into our bays, feeding harmful algae blooms that cause sea grass die-off and oxygen depletion. Edible seaweeds grow extremely quickly and offset some of these extra nutrition and turn it into a really healthy food source for people and a fuel alternative. Don't forget they photosynthesize as well, so they're also sucking out carbon dioxide from the water, too! They also provide habitat during their growing season, which coincides with some fish spawning seasons, depending where they are.

Of course, the real solution is to get people to stop the obsession with weak lawn grass that needs to be fed with fertilizer and return to natural landscapes. In the meantime, we've got a little kelp from our ocean friends.

And there you have it! Happy cooking!

[nunuisancenewt]

Plant based foods people claim are unethical/not vegan/proof vegans are bad/ whatever, ordered by least to most " legitimate".

Quinoa-One news article said foreigners buying quinoa would make a staple crop inaccessible to locals, this is stupid cause we grow crops to meet demand, also being from the Andes Quinoa grows in temperate places as well as potatoes do. Also, the locals already transitioned to a western diet.

Agave- The Greater long nosed bat is an endangered species that relies partially but not exclusively on Agave plants for nectar. Agave or "century" plants are long lived and die after blooming. They are mainly grown and harvested before flowering for Tequila production. a very small amount of wild agave in harvested for bootleg mescal in some regions. The main threats of the bats are habitat loss to agriculture, roost disturbance, and persecution as mistaken for vampire bats. If anything, the agave is threatened by a shortage of bats.

Figs- the inside of a fig consists of flowers that are pollinated by a fig-wasp, which lay their eggs in figs. Female wasps go on to lay eggs in other figs while males are trapped inside and are digested inside the fig. wild wasps obviously aren't harmed by fig harvest. and most fig trees grown today don't rely on pollination too fruit.

Cashew-The outside of a raw cashew contains a shell that contains anacardic acid, a major skin irritant. Workers are exposed to it when the outer shell is peeled before the cashews are cooked. workers are sometimes given gloves but not always, the only mentions of slave-labor I could find in the Cashew industry involved prisoners.

Palm oil- Palm oil has been the main crop behind the deforestation in Malaysia and Indonesia in the 21st century, but considering Indonesia's population size and rapid industrialization, the deforestation feels almost inevitable. Is far from the best oil (look at pongame oil trees, or algae) but it produces more calories per land area than the most dominant competitors like canola/corn/soy/coconut/olive etc. Additionally, though trace amounts of Palm oil may show up in many western products, it is mainly being used as a cooking oil in Asia.

Soybeans- Occasionally I'll see someone (presumably British) jump to soy as an example of an exotic food that is harmful cause it's imported. As an American I find this surreal cause soy is a boring standard crop, the second largest in land use after corn, mainly grown as the default legume for nitrogen fixation, but I understand an export market means an import market somewhere else. additionally, over 3/4s of soy is fed to livestock. Soy production alongside cattle ranching are major drivers of Amazon deforestation, but again most is fed to livestock. It also has a higher yield per acre than beans, peas or peanuts.

Rice- Rice is sometimes considered a major source of agricultural emissions, Rice is one of the most important crops, and the still water it grows in is a source of methane as anaerobic bacteria decompose matter. Since wetlands are generally considered better at carbon capture than dry land, I question rice farms net impact compared to other crops, and rice produces more tons per acre than wheat (though admittedly less than corn), so it is unclear.

Tea- tea is a very labor-intensive crop as young leaves are harvested by hand by workers, and slavery seems relatively common in the tea industry. having people walk through thick shrubbery, reaching hands in bushes, is a recipe for wildlife conflict. Leopard attacks on and venomous snake bites on tea plantations are an issue. However, all the tea in the west is just the powder at the bottom from actual tea production for the Asian market. so, it doesn't increase demand.

Chocolate/Coffee (not counting Kopi-Luwak)- I am lumping these two together because they are broadly similar in many ways. Both have very high carbon footprints, land use, and eutrophying emissions per Kg of food produced compared to other plant-based foods. both are primarily grown in former tropical forests, both contain high levels of caffeine and are neither produce nor staple crops, and both are well known to have very high rates of child labor and slavery in them for anyone paying attention. Thankfully these problems are well known enough that many certification schemes (Fair Trade, Rainforest alliance certified, bird friendly coffee, etc.) that can be used to guide purchases. If anything, I would prioritize coffee over chocolate because 1) assuming your already Vegan you're already selecting for higher end dark chocolate/specialty vegan chocolate that is likely better in other ways and 2) I am assuming most people consume more coffee than chocolate.

Almonds- 55% of the world's almonds are grown in the US. Almonds are sometimes scapegoated for water shortages, but Animal agriculture is far the main driver, and all nut trees are very water thirsty. Almonds need hot dry climates but the same is true of pistachios. More interesting is bees. only 2.9% of captive honeybee hives are in the US. 40.8% of Beekeeper profit in the US is from pollination service, with 82.2% of that coming from Almonds. Almonds may contribute more to bee exploitation per serving than other crops. avocados, blueberries, blackberries, canola, cocoa, cranberries, cherries, cucumbers, honey dew melons, kiwis, pears, pumpkins, raspberries, strawberries, and watermelons, among many others, are also pollinated by managed honeybees. because American honeybees are such a small share of the global population, and the share of Almonds grown in the US is so high compared to other crops, I do believe, but only with a low degree of confidence, almonds are worse for honeybees than the average honeybee pollinated crop. The good news is between new self-fertilizing verities catching on, pollination being 5% of an almond producer's production costs, pollinating machines, and native bee conservation measures, the importance of honeybees to almond production will likely gradually diminish.

Coconut- It seems that kidnapped wild southern pig-tailed macaques are used to produce nearly all coconuts in Thailand, being used as labor picking coconuts. The practice is likely present in other Southeast Asian countries as an American practically all coconut products I could readily access come from Latin America, but it's something it would be a good idea for Old Wolders to be aware of.

[alanthebothersome]

As an environmental scientist I want people to keep driving internal combustion engine cars, but using as close to carbon neutral as possible biofuels instead of fossil fuels so that we don't blow through to 175% of our remaining carbon budget while completely redoing all of our infrastructure to support electrification. (Preventing the use of conflict minerals is a dandy bonus.)

If this doesn't immediately make sense I can elaborate: Algae based biodiesel, used cooking oils refined into biodiesels, plant based ethanol, and locally digested methane can all form a reliable and safe method to reduce strain on people and extend the efficacy of our remaining carbon budget to help bolster the transition to green energies.

Biofuels are an important tool in the box to fight against climate change, we've just gotta mobilize them. So yes, please keep your old internal combustion engine car and retrofit it for biofuels, lobby your local officials to start a municipal methane digestion scheme to help make compost and re-use food and yard waste while also powering your natural gas boiler to heat your house.

Peace and love on planet Earth.

please do not go so hard at "Elon is terrible and the Cybertruck is a dumpster fire" (which is true) that you somehow make your way to "electric cars are all ticking time bombs" (which is false, and mostly said by people who want to keep driving combustion engine cars perpetually because they think the climate crisis is made up)

[l4group123]

How Renewable Propane is Shaping the Future of Energy in the U.S.

Renewable propane is made from renewable resources like vegetable oils and animal fats, offering a cleaner alternative to conventional propane. It has the same uses but with lower carbon emissions. This article covers what renewable propane is, how it’s made, and its environmental benefits.

Key Takeaways

Renewable propane is a sustainable, low-carbon alternative to conventional propane, produced from waste feedstocks like soybean oil and used cooking oil.

Renewable propane applications are expanding in transportation and commercial sectors, with potential uses ranging from heating and cooking to power generation.

Government incentives and ongoing research are crucial for improving the economics and scalability of renewable propane production, making it a key player in the transition to cleaner energy sources.

Understanding Renewable Propane

Renewable propane is a clean-burning fuel that offers an eco-friendly alternative to conventional propane. Despite having the same chemical structure as conventional propane (C3H8), renewable propane is produced from renewable resources, distinguishing it from its fossil fuel-based counterpart. This similarity in chemical structure ensures that renewable propane can be used in all the same applications as conventional propane without any modifications to existing infrastructure. Additionally, renewable fuels provide a sustainable option for energy needs.

Renewable propane is produced using renewable feedstocks. These include soybean oil, used cooking oil, and animal tallow. These feedstocks are primarily derived from waste products, making renewable propane a sustainable choice that reduces reliance on fossil fuels and minimizes waste. Renewable propane can also come from non-fossil feedstocks like agricultural residues and algae, broadening the range of sustainable sources.

Knowing how renewable propane is produced underscores its potential to significantly reduce greenhouse gas emissions. Using waste materials and renewable resources, renewable propane supports a circular economy, boosting environmental sustainability and energy efficiency.

Differences Between Renewable and Conventional Propane

While both renewable and conventional propane serve as reliable, portable energy sources, their origins and environmental impacts differ significantly. Conventional propane is derived from the liquid components recovered during natural gas processing and oil refining. In contrast, renewable propane is made from biomass-based feedstocks, such as vegetable oils and animal fats.

One of the most notable differences between the two types of propane is their carbon intensity. Renewable propane has a lower carbon intensity compared to conventional propane, making it a more environmentally friendly option. This lower carbon intensity means that renewable propane emits fewer greenhouse gases during combustion, contributing to efforts to reduce overall carbon emissions.

Despite these differences, both renewable and conventional propane are reliable and efficient fuels that provide clean, low carbon-based energy products. The availability of renewable propane as an alternative to conventional propane ensures that consumers have access to cleaner energy options without sacrificing performance or reliability.

Applications of Renewable Propane

Renewable propane is increasingly used in transportation and commercial sectors. One of the primary uses of renewable propane is to power truck fleets. Companies like U-Haul and the Commonwealth of Virginia are leading the way in adopting this cleaner fuel, demonstrating its viability and efficiency. Renewable propane can be used in both dedicated and bi-fuel vehicles, offering operators flexible fueling options and reducing dependency on conventional fuels.

In addition to its use in transportation, renewable propane is also being adopted by businesses seeking to reduce their carbon footprint. Pride Travel Center in Hartford, Connecticut, has recently added renewable propane to its offerings, highlighting the growing accessibility and demand for this sustainable fuel. As renewable propane production continues to rise, particularly as a byproduct of renewable diesel manufacturing, its availability and applications are expected to expand significantly.

The versatility of renewable propane extends beyond transportation and commercial use. Its potential applications range from heating and cooking to power generation, making it a valuable addition to the portfolio of cleaner liquid fuels. As more industries and businesses recognize the benefits of renewable propane, its adoption is likely to accelerate, contributing to a more sustainable energy future.

Production Process

Renewable propane production mainly uses the hydrotreated vegetable oil (HEFA) process, relying on fats, oils, and greases as feedstocks. This method is crucial for converting renewable feedstocks into propane and other valuable fuels. Optimizing the HEFA process allows producers to improve the efficiency and scalability of renewable propane production.

New methods like using camelina oil and converting plastics could further improve production scalability and sustainability. These innovative approaches are being explored to diversify the feedstock base and improve the overall sustainability of renewable propane production. Technological advancements in producing renewable diesel fuel and sustainable aviation fuel also contribute to increased renewable propane production as a byproduct, further boosting its availability.

Research continues to identify and use various non-petroleum feedstocks to enhance the sustainability and economic viability of renewable propane production. Exploring new feedstocks and refining production methods aims to make renewable propane more accessible and affordable.

Environmental Impact

Renewable propane stands out for its significantly lower carbon intensity compared to conventional propane. The carbon intensity of renewable propane can be up to four times lower, depending on the type of feedstock used. This lower carbon intensity translates into reduced greenhouse gas emissions, making renewable propane a more environmentally friendly fuel option.

Using renewable propane as a fuel can lead to a nearly 13% reduction in greenhouse gas emissions when compared to traditional fuels. Additionally, the carbon emission status of renewable propane at combustion is carbon neutral, further enhancing its environmental benefits. The sustainability of renewable propane is also evident in its reliance on materials that are otherwise waste products, contributing to a circular economy.

However, there are challenges to consider, such as the uncertainty about whether the emission reductions from renewable propane will meet climate goals and the adequacy of the supply of feedstocks. Despite these challenges, the environmental benefits of renewable propane, including its lower carbon intensity and potential to reduce greenhouse gas emissions, make it a promising energy source for the future.

Economic Considerations

Several factors shape the economic landscape of renewable propane, including government subsidies, feedstock availability, and market dynamics. Renewable propane requires significant government subsidies to be economical for widespread use, particularly for home heating. The high retail costs of renewable propane are influenced by the high wholesale prices and distribution costs, making it less competitive compared to conventional fuels.

Feedstock availability poses a major challenge in reducing the cost of renewable propane. The limited supply of biological feedstocks can constrain production and drive up costs. Additionally, market fluctuations due to weather conditions, geopolitical factors, and natural disasters can impact propane demand and pricing, further complicating the economic viability of renewable propane.

Despite these hurdles, U.S. production capacity for renewable propane exceeds 4.5 million gallons annually, spurred by incentives. Ongoing studies are evaluating the techno-economic feasibility of renewable propane, including its life cycle costs, to better understand its potential as a sustainable energy source.

Future Prospects

The future of renewable propane appears promising, with production likely to rise alongside renewable diesel and sustainable aviation fuel. In the U.S., facilities producing renewable propane are mainly located in California and Louisiana, with an annual capacity exceeding 4.5 million gallons. This growth in production, coupled with a shift toward cleaner fuels, is expected to drive the adoption of renewable propane.

Government incentives are key to encouraging the adoption of propane as a preferred energy source. Tax regulations limiting other fossil fuels can lead to heightened demand for propane as an alternative heating source, further supporting its market growth. The global propane market is expected to grow due to rising residential and commercial demand.

Renewable propane could meet half the world’s demand by 2050, highlighting its potential to play a significant role in the global energy landscape. As production methods improve and adoption increases, renewable propane is poised to become a key player in the transition to cleaner energy sources.

Research and Development

Continued research is essential for overcoming challenges in scaling up renewable propane production. Efforts are focused on addressing costs and scalability issues, particularly regarding feedstock availability and production costs. By exploring new methods and technologies, researchers aim to make renewable propane production more efficient and economically viable.

The Propane Education & Research Council (PERC) is at the forefront of enhancing renewable propane by exploring various renewable feedstocks. Their efforts are aimed at diversifying the sources of renewable propane and improving the overall sustainability of its production. Methods to demonstrate the feasibility of renewable propane production are being actively explored, with a focus on optimizing production processes and reducing costs, as highlighted by the world lp gas association.

The goal of ongoing research is to make renewable propane more accessible and affordable, aiding the broader adoption of clean energy technologies. The advancements made in research and development will play a pivotal role in shaping the future of renewable propane.

Summary

Renewable propane is a promising energy source that offers significant environmental and economic benefits. Its production from renewable feedstocks and lower carbon intensity make it an attractive alternative to conventional propane. The applications of renewable propane in transportation, commercial sectors, and beyond highlight its versatility and potential to reduce greenhouse gas emissions.

Despite the economic challenges and uncertainties surrounding feedstock availability, the ongoing research and development efforts are paving the way for a more sustainable and cost-effective production process. Government incentives and market dynamics will play a crucial role in driving the adoption of renewable propane.

As we look to the future, renewable propane’s potential to meet a substantial portion of the world’s energy demand underscores its importance in the transition to cleaner energy sources. Embracing renewable propane can lead us toward a more sustainable and environmentally friendly energy future.

Frequently Asked Questions

What is renewable propane?

Renewable propane is a cleaner fuel derived from renewable sources such as soybean oil and used cooking oil, providing an environmentally friendly alternative to traditional propane. It’s a sustainable choice that helps reduce carbon emissions.

How is renewable propane different from conventional propane?

Renewable propane is produced from biomass-based feedstocks and boasts a lower carbon intensity compared to conventional propane, which is sourced from natural gas processing and oil refining. This makes renewable propane a more sustainable option for energy use.

What are the primary uses of renewable propane?

Renewable propane is predominantly utilized for powering truck fleets and bi-fuel vehicles, with growing applications in commercial heating and power generation. Its versatility makes it an effective alternative to traditional fossil fuels.

What are the environmental benefits of renewable propane?

Renewable propane offers notable environmental benefits, including a 13% reduction in greenhouse gas emissions compared to traditional fuels and the potential for carbon neutrality at combustion. This makes it an effective choice for reducing your carbon footprint.

What are the economic challenges of renewable propane?

Renewable propane faces economic challenges due to its reliance on substantial government subsidies, high retail costs influenced by wholesale prices, and limited feedstock availability. Addressing these factors is crucial for its broader market adoption.

How can businesses promote renewable propane effectively?

To raise awareness and drive adoption, companies can utilize propane digital marketing. This approach helps highlight the environmental and economic advantages of renewable propane while reaching environmentally conscious customers.

Originally published at —

https://www.l4groupllc.com/digital-marketing/propane/how-renewable-propane-is-shaping-the-future-of-energy-in-the-u-s/

[swimmingcleaner]

Black Stone Flower: The Mysterious Spice in Your Kitchen Cabinet

If you’ve ever stumbled across a dusty packet of black stone flower in your spice rack and wondered, “Is this a seasoning or some mysterious artifact?” you’re not alone. Black stone flower, also known as kalpasi, isn’t the most glamorous spice in your pantry, but it sure knows how to pack a flavorful punch—and perhaps confuse a few curious cooks along the way.

What Exactly Is Black Stone Flower?

Black stone flower is a type of lichen—yes, that same stuff you've seen clinging to rocks or tree bark. Before you panic at the thought of eating something that sounds like forest decoration, let's clarify this: this lichen, in fact, is edible, and what a culinary gem it is. Primarily found in Indian and Chettinad cuisine, the black stone flower has an earthy smokiness with a touch of bitter woodiness. It is the secret ingredient in many spice blends like garam masala and goda masala, adding depth to curries, biryanis, and even soups.

Why Does Black Stone Flower Look Like That?

Picture this: a scrawny, blackened piece of mossy material that appears to be having the most horrible day in the woods. Well, that's what black stone flower looks like. The rugged exterior shouldn't prepare you for this spice's culinary gem-like qualities because once you toast or grind this spice, it changes everything with your dishes.

How to Use Black Stone Flower in Your Cooking

That's it, actually; black stone flower isn't a spice you use with the casual abandon of salt or chili powder. It is the enigmatic visitor that requires proper introduction. Often, it is used as an ingredient added to hot oil or ghee in which its flavors are extracted. The art is using the correct amount—the more one uses, the more their dish tastes like a failed campfire.

A classic use of black stone flower is in biryani masala, where it blends harmoniously with other spices to create that signature ‘biryani’ aroma. It’s also a key player in Chettinad chicken curry, where its smoky essence elevates the dish to five-star status. Feeling experimental? Try adding a pinch of black stone flower while brewing ginger black tea for an unexpected twist.

The Health Benefits of Black Stone Flower

Now, let's discuss the benefits of having this lichen in your kitchen party. Black stone flower is not only about flavor but also comes with a goodie bag of health benefits:

Digestive Aid: It is believed to calm stomach troubles and improve digestion.

Antimicrobial Properties: The natural compounds in black stone flower can keep pesky microbes at bay.

Rich in Antioxidants: Who doesn't love a spice that fights free radicals?

Pairing black stone flower with palm candy can also enhance its medicinal properties. A pinch of ground lichen and a dash of palm candy in warm water is said to work wonders for cough relief. Your taste buds and throat will thank you.

Fun Facts About Black Stone Flower

It's technically a 'lichen symbiosis,' which is just a fancy way of saying two organisms (fungus and algae) live together in perfect harmony. Couple goals, anyone?

Despite its earthy origins, it's surprisingly versatile and is even used in European and Middle Eastern cuisines.

Black stone flower is a key ingredient in Maharashtrian goda masala, giving this spice blend its unique, smoky flavor.

Where to Find Black Stone Flower

Now that you are convinced of its culinary magic, you might be wondering where to find this elusive spice. Black stone flower is available at most Indian grocery stores or specialty spice shops. Make sure to store it in an airtight container, away from moisture, so it doesn't lose its aromatic charm.

Conclusion: A Spice Worth the Hype

Black stone flower might not win any beauty contests, but it’s the underdog spice that every adventurous cook should embrace. Whether you’re simmering a pot of biryani, brewing some ginger black tea, or experimenting with spice blends, this lichen is your secret weapon. So next time you’re digging through your pantry and come across a bag of scruffy black flakes, don’t toss it. Invite it into your kitchen adventures instead and perhaps add a pinch of palm candy to sweeten the offer.

[kristinahertzz]

Vegetable Oils Market

Vegetable Oils Market Size, Share, Trends: Cargill, Incorporated Leads

Emerging Market Trends are Shaping the Future with Unprecedented Innovations

Market Overview:

The Vegetable Oils Market is projected to experience robust growth from 2024 to 2031, with Asia-Pacific leading the charge, accounting for a significant share of the global market. Key factors driving this growth include a rising demand for healthier cooking oils and increasing biofuel production. The global population's dietary preferences are evolving, with a greater emphasis on health-conscious choices and sustainable products.

The vegetable oils market is steadily expanding due to its versatility in various industries such as food processing, cosmetics, and biofuels. The increasing applications and benefits of vegetable oils are propelling market growth across multiple sectors. 

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Market Trends:

A major trend in the vegetable oils market is the rising demand for specialty and functional oils with enhanced nutritional properties. Consumers are increasingly seeking oils that offer specific health benefits, such as high omega-3 content, low saturated fat, or added vitamins. This trend is driving the development and production of oils from novel sources like algae, chia seeds, and avocado. For instance, avocado oil is gaining popularity due to its high monounsaturated fat and antioxidant levels. The food industry is integrating these specialty oils into a wide range of products, creating new opportunities for product differentiation and premium pricing.

Market Segmentation:

The palm oil segment leads the vegetable oils market, thanks to its versatility, high output, and cost-effectiveness. Palm oil is extensively used in food processing, personal care products, and biofuel manufacturing. Its high yield per hectare makes it an economically attractive option for producers.

Recent developments in the palm oil industry include efforts to ensure sustainable production. Major producers in Indonesia and Malaysia have implemented satellite monitoring systems to minimize deforestation, addressing key environmental concerns. Palm oil production is expected to reach 84 million metric tonnes by 2031, driven by demand in the food industry, which accounts for over 70% of global production. The Asia-Pacific region remains the largest producer and consumer of palm oil, with Indonesia and Malaysia leading the way.

Market Key Players:

Prominent players in the vegetable oils market include Cargill, Incorporated, Wilmar International Limited, Archer Daniels Midland Company, Bunge Limited, Louis Dreyfus Company B.V., and Olam International Limited. These key players dominate the market with their vast production capacities and global distribution networks, consistently driving innovation and setting industry standards.

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