Increasing Omega-3s may help.

It's helped him in the sense that it kind of smooths out the edges when his Ritalin dose has worn off -- he isn't *as* scattered or unable to focus.

They certainly haven't cured him (nor did he expect them to). They just help.

There are a number of problems with the idea of eating like our primitive ancestors did. One, we don't really know much about what our primitive ancestors ate. Two, if we ate like known hunter-gatherers, we'd have to eat road kill and bugs. Three, evolution is not necessarily an eons-long proposition. The gene that lets adults digest lactase developed in the last 20,000 years. There's evidence that learning to cook meat and grains was one factor in humans' growing brain size, because it increased the amount of food value.

Wasn't it shown that a lot of food is simply indigestible if it's not cooked?

And of course, maybe not all the way back to primitive ancestors, but back a good ways, my ancestors' diets was significantly different from most of all y'alls' ancestors' diets.

Although if adhering to some fad diet means I get to eat more sushi and nori, I'm all in favor.

I was shocked when I was looking at almond milk in the market and saw how little protein it has. I thought a milk made from nuts would have a ton of protein.

Yeah, me too. I was really bummed because I like it nearly as much as milk.

In order to get it into milk form, they have to add so much water that very little of anything from the almonds is there in big amounts.

Soy milk comes out much higher. Soybeans don't seem particularly naturally "juicy" to me.

Ginger,

I am not sure what you are thinking introducing science and facts.

But thank you for it.

Soy milk comes out much higher. Soybeans don't seem particularly naturally "juicy" to me.

But if you compare dry soybeans to almonds, the soybeans have a whole lot more protein.

Do bitters taste anything like fernet? They sound like they should.

Nope! They're flavor extracts. I have cardamom and chocolate bitters, and LOVE them.

I love me some bitters. My favorite are Regan's Orange Bitters, which are heavy on the cardamom. There's, obviously, a lot of bitters out there, some alcohol-based and some glycerin-based (Fee's is the biggest glycerin-based one I know of, and they do a really good cherry bitters). The most popular one is, as said before, Angostura, with Peychaud's coming in second (you can't make a Sazerac or Vieux Carre without them). Bittermen's does a great habanero bitters.

Ahem.

I try to eat high protein, but my body FREAKS OUT without carbs, so I eat a lot of salads with chicken and English muffins with turkey and avocado. Almond milk is delicious, and is much better to bake with than soy.

My favorite are Regan's Orange Bitters

Me too! I just had my regular non-alcoholic cocktail which is tangerine juice, tonic water and Regan's Orange bitters over ice.

You guys must stop! Now I want a wasabi pickle, an English muffin with turkey and avocado, and Hec's orange mocktail!