How To Detox Fat?
The main cause of you getting fat is because you eat (or drink) too much sugar or (AND) you eat too many dense carbs like flour, bread, cakes, rice, pasta, potatoes and especially ice cream etc.
Your "pancreas" produces insulin which converts this sugar into fat (lipogenesis) for storage in case you are unable to eat for days or even weeks.
Your body then converts this fat into glucose (C6 H12 O6) via a process called gluconeogenesis for you to continue living.
However, fat cannot be directly transformed into glucose in humans, the body has to break fat down into two components to achieve this goal. 
Excess sugar also feeds Candida bacteria which take over your gut and rob your body of nutrition.
Low nutrition leads to your body eventually becoming ill.
This is the extremely short version of how things work to make you fat (or whatever politically correct words you want to insert here).
How To Fix This Problem? ↟↟
There are 3 main things you need to do.
1) "Passive" LOW Impact Exercise (walking is great and free). Suggestion: Take a potassium tablet 30 minutes before you do any exercise.
2) Change your diet. STOP ALL SUGAR and HIGH CARBS - if you do not do this, then you are deluding yourself and I can tell you this, when you are young you do not care, but when you are old, THEN you will suffer.
3) Eat Probiotic meals twice a day and one main meal at night (if that is your way - in Germany and some other countries, their eating regime is different).
What you eat is your business and it will test you to see how honest you are even to yourself.
However, I have included my personal method of making fermented vegetables and also a Super ++ Greek Yogurt (Yoghurt).
Fermented Vegetables Method
You will need:
- A large glass container or several smaller ones which have lids.
- A clean cutting board and a long Sharp knife.
- Vegetables like Cabbage (green and red), Carrots, Bell Peppers (capsicum) red, green, yellow or black, cloves of Garlic, Radish (red or daikon), Beans (not string beans), Beetroot, Ginger.
- DO NOT ferment mushrooms as they tend to have lots of fungal spores which seem to thrive in fermented water.
- Salt (DO NOT USE TABLE SALT, get Sea Salt, Rock salt or even Kosher salt but NEVER table salt).
- Time
Method ↟↟
Wash your hands several times with soap (and I even wear gloves).
Wash all of your vegetables with clean water. This helps remove contaminants from other people who may have handled these vegetables before you got there.
NOTE: If you do not add enough salt, your vegetables will not ferment properly and you will have soggy gelatinous globs of vegetables.
TIP:
Cut your cabbage thin.
Cut all of your vegetables thin as well.
The typical salt to water ration is 2% - 3% by volume.
I add 1 heaped tablespoon of salt per 1 liter of water and when I make mine, I make 4 liters of water PLUS I add 1 extra heaped tablespoon of salt.
You need to "Burp" your fermenting vegetables around every 12 hours or else gas bubbles can build up and this causes the vegetables to go brown (due to not being in contact with the salty water).
I actually turn mine upside down and then back right side up and then let the gas out.
Then I top up the missing water with more salty water (brine).
This should be ready to eat in 4 or 5 days.
Plan B:
Buy this book called 
Amount To Eat? ↟↟
If I may suggest 100 grams to 150 grams per meal for breakfast and also for lunch.
I add some of my special turbo-boosted Yogurt (Yoghurt) as well. (see next section)
Observations ↟↟
It may take a few days, but you should start to notice that you are less hungry and that you are not eating as much.
Weigh yourself once a week and keep a record.
Super Yogurt (Yoghurt) Method
After decades of making my own Yogurt (Yoghurt), this is the best method I have come up with so far.
Eat between 50 grams - 100 grams a day in the AM or at lunch time and it will help keep you "sated" until your evening meal.
After 1 - 2 weeks, you will start to feel less hungry.
Make Extra Creamy Yogurt (Yoghurt) ↟↟
Total time 8 - 10 hours depending on which technique you follow below.
Note that 2 liters of full cream milk will make approximately 1 liter of Yogurt (Yoghurt).
** Always keep at least 100 grams (3-4 oz) of your yogurt to use as your next starter.
** Note that I do not use the direct boil method, I prefer the "double boiler" method so that you do not burn or over cook the milk.
The easiest double boiler is a stainless steel pot inside a large frying pan. 
*** Also see WARNINGS info below.
You will need.
- At least 150 grams (5 oz) Greek Yogurt (Yoghurt).
- 1 large stainless steel pot (test for Manganese
). - 1 lid which seals this large pot.
- 1 large saucepan. (larger than the pot)
- 1 long stainless steel ladle (NOT wooden spoon ***).
- 2 liters of FULL CREAM milk.
- 150 - 300 ml 40% cream.
- Storage containers. (I use stainless steel - Never plastic)
- Plastic cling wrap to seal containers.
- Thermometer (for hygiene I use a
"Laser Thermometer" so I do not have to touch the Yogurt (Yoghurt).)
Optional ↟↟
"Inulin Powder" - Other Probiotics
Method ↟↟
Place the large frypan on the stove.
Place the large stainless steel pot inside the frypan.
Add enough water to the frypan so that it is approx 1/3 up the frying pan. (do not fill or it will boil over)
ONLY ADD MILK and Cream at this stage.Add your 2 liters of milk + Cream.
Replace the lid on the pot.
Bring the water "in the frypan" to a boil and then simmer for 10 - 15 minutes.
This should heat up your milk to around 60 - 65 degrees C (150F) +-.
I leave mine "simmer" for up to 10 minutes after I see steam rising from the milk.
* ONLY Then Add the inulin powder and stir in (Inulin feeds bacteria).
* Turn OFF stove and place lid on top of pot. Make sure that the lid completely covers the the top of the pot.
* Check after 60 minutes with Thermometer and when the milk shows 40C +- (100F) add the Greek Yogurt (Yoghurt) and any other probiotics like Bifido (Bifidobacterium), Bulgaricum (Lactobacillus bulgaricus), Yakult etc.
** NEVER put the probiotics into boiling milk or you will kill them.
* Stir these into the milk for 60 seconds and then place the lid back on the pot.
*** Make sure that the stove is turned OFF and the milk temperature MUST BE LESS THAN 45C (110F). (absolute maximum)
* Leave on stove for 3-5 hours and REMEMBER to Check the temperature every hour to make sure that it has not gone down below 25C (75F).
* If it has cooled down, just turn on your stove (electric 3 minutes) and gas 2 minutes MAXIMUM to bring the temperature back up to around 35C +-.
* IF you have done this properly, then after 2 - 3 hours, the Yogurt (Yoghurt) should be "set" and thick.
I leave mine "sit" for 3 hours to ensure that all of the sugars have been consumed by the probiotic bacteria.
Straining ↟↟
* You can use a cheese cloth bag *** or Cheese cloth (itself) which I used to do, but I have a problem with long term hygiene of these items.
If you do use cheese cloth, you need to boil these for at least 10 minutes before using.
* Now days I use (several) 100 mesh (316) stainless steel sieves to strain my Yogurt (Yoghurt).
* When your Yogurt (Yoghurt) has become colloidal (becomes gelatinous), ladle this out into your method of straining the Yogurt (Yoghurt) and leave for approximately 4 - 6 hours so that all of the whey is drained off.
If you are using cotton bags, this will drain the whey much faster.
Strain for at least 2-3 hours if using smaller amounts in smaller sieves as described below.
* (KEEP the whey - do not throw it out. Whey is a brilliant food for plants and soil bacteria love it.)
TIP: I now use multiple smaller 100 mesh sieves (plus paper towel) so that I can strain and drain the whey within approx 2 - 3 hours.
The bigger the volume you are trying to strain, the longer it takes.
TIP 2: If you do not have access to a 100 mesh sieve, then you can always use a regular sieve and paper towel SO LONG AS that paper towel was bleached using Chlorine Dioxide and NOT regular chlorine or ammonia.
Again use smaller sieves, place the paper towel in the sieve with extra clean hands (I use gloves if I am making a batch for the whole extended family, and then ladle the thick Yogurt (Yoghurt) ON To the paper towel which is inside the sieve.
Smaller batches will strain faster and they should be ready to refrigerate within 2 - 3 hours using this method.
Storage ↟↟
* Next I spoon (or ladle) this into several small (316) stainless steel storage containers - cover with Cling Wrap and pop into the fridge.
* NOTE 1: Never use plastic. (Plastic will leach chemicals like BP-A which is a synthetic female hormone and you can 
* NOTE 2: at the top of our modern fridge it is the coldest and barely above freezing.
This is where I store mine so that there is no degradation of the Yogurt (Yoghurt) from heat because of opening the fridge several times a day.
Check your fridge by placing a small bottle of water at the very top to see if it freezes or not
Lifespan ↟↟
* I have read where some claim that this will last up to 2 weeks but we prefer to consume ours within several days per batch and a week at most.
Kids (Big and Small) ↟↟
* You should NOT add the following when "making" your Yogurt (Yoghurt).
* Only add either just before serving or a few hours before serving if preparing a family meal or kids coming home from school.
* There are a variety of fruits you can add and I do suggest that you pick the alkaline ones as they are the best.
* PawPaw aka Papaya (is one of the best see below), Peach, Banana, Apricot, Strawberry***, Kiwi Fruit, Carob, Mango are all good to add to the Yogurt (Yoghurt) before serving.
*** Strawberries are one of the most chemically sprayed fruits so be careful when using strawberries. 
*** Chocolate, did you know that almost ALL commercial chocolate (Cacao) is GMO's? (it is called "gene-edited" which sounds much nicer) and it uses CRISPR tech to genetically edit the Cacao genes. 
But wait, it gets worse.
Cadbury parent company "Mondelez" has now created bio-identical cocoa butter by isolating cells from a real cocoa bean and cultivate them in bioreactors (fermentation tanks).
What could possibly go wrong???
They use the same "globull warming - climate change lie" 
* If you are Vegan, you may also like avocado mixed into your Yogurt (Yoghurt).
TIP: Use the smaller hand blender when mixing or else you will waste too much Yogurt (Yoghurt) if you use a regular blender.
* 30 PawPaw varieties.
Sterile Yogurt (Yoghurt) Warning ↟↟
Many (most) commercial Yogurt (Yoghurt) is sterilized so that the bacteria do not reproduce in the container and thus cause the containers to explode from gas build up.
Greek Yogurt (Yoghurt) is a very good base Yogurt (Yoghurt) because (IMO) in most cases, it is a live culture.
Stainless Steel Warning ↟↟
It is claimed that UP TO 
Using stainless steel with excessive manganese will cause long term damage to your body. (
Manganese Reagent Tester ↟↟
There is a simple test kit for this which costs less that $10 (in most cases) plus postage.
To test your stainless steel kitchenware, simply buy a Manganese Reagent like this 
Wooden Spoon Warning ↟↟
Never use a wooden spoon unless you have boiled it for at least 5 minutes prior to use.
For obvious reasons, wood is quite porous and nasty bacteria can hide in these pores and then multiple when use to stir the milk.
I prefer (316) stainless steel myself.
Cheese Cloth Warning ↟↟
Consider boiling any cheese cloth you have for at least 5 - 10 + minutes before use to kill any nasty bacteria which may be hiding inside the fibers.
Sterilize Everything Warning ↟↟
I sterilize everything I can with boiling water and I have a dedicated scrubbing brush for my hands and another for the pots and other equipment that I use.
Please consider doing the same.
Toxic BP-A Plastics Warning ↟↟
IF you want to use any plastics (for whatever reason), please use HDPE (High-density polyethylene).
NEVER use PET containers or any "soft" plastics which typically contain synthetic hormones (yep) which cause neurological damage and are often endocrine disruptors. (
This is one of the major causes of babies crying and getting rashes for no obvious reason.
It also causes major mood swings in many women and makes men become more effeminate because the synthetic hormone mimics women's estrogen.
PawPaw Info ↟↟
PawPaw (Papaya) also known as papaya in many countries is a nutrient-dense tropical fruit packed with essential vitamins (A, C, E), dietary fiber, and powerful beneficial stomach enzymes.
PawPaw supports immune function, promotes digestive health, reduces inflammation, and offers protective antioxidants that supports heart and skin health.
PawPaw leaves (tinctured) is also beneficial to people with diabetes or pre-diabetes.
Super Polyphenols
What are Polyphenols?
Polyphenols are plant-derived micronutrients that act as powerful antioxidants and anti-inflammatory agents.
They protect the body from oxidative stress and chronic illness, and support a healthy gut microbiome.
While there are many ways of getting Polyphenols - with the most commonly known one being Chocolate (ideally over 80%), there are other ways which are just as enjoyable in summer and winter.
Click here for more information on the benefits of
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