🌻🪻🚶‍♂️🌳🌲 I've made the most of this year with lots of walks and hikes. Starting tomorrow, I'll hardly have any time for that anymore. But that's only for a little less than a year – afterward, maybe I'll find a way to organize my life a little more freely again, in accordance with my neurodivergence needs.

⌚️📆📈 While I was previously able to organize my work hours very freely, my course now forces me to work at fixed times. This will be a challenge, especially given the sensory overload I have to deal with due to my ADHD. After all, it's in classes with many people, especially younger ones. But I feel ready for it because I've worked hard on myself over the past two decades (diagnosed in 2006). I've made a lot of progress over the past two years, especially with the cross-symptoms (overlap and interaction) associated with emotional trauma, and I think it's showing physically. I wouldn't have developed all this discipline (quitting smoking/daily fitness training/nutrition) otherwise.

🤗 For a more nuanced discussion, please feel free to use the comments section, private messages or the anonymous contact form on my website.

First the cereal, then the milk!☝️ I'm not just a cereal killer, I'm also a milk monster. That's why I know what I'm talking about. 🥣🥛🌾

😋 Let's ignore the fact that breakfast cereals are great at masking the desire for sweets. Now it's all about clearing up the misinformation!

🤓📊📈📚 It's often said that the question of what comes first is all about the crunchiness. In reality, however, the question then is why you add milk (or something similar) at all! If it was all about the crunchiness, it would make sense to put the milk in the bowl first and then the cereal, because this reduces the surface area in contact with the milk and the cereal floats on the milk, so to speak.

⭐️🚀 But in reality, it's a question of taste! Milk contains fat, which binds fat-soluble flavors and prolongs their release in the mouth. That's why it's important to add the cereal first and then the milk. This increases the milk contact surface, which leads to a better distribution of flavor and thus a greater enjoyment experience.

🌡🥛 It is also important that the milk (or alternative liquid) is not completely cold. To make the flavors more available, it is beneficial to let the milk warm up a little, for example by leaving it at room temperature for a while.

🌱✨️ In addition, soaking cereals in liquid activates the enzyme phytase, which breaks down phytic acid. Phytic acid can bind minerals such as iron, zinc, magnesium and calcium, thereby inhibiting their absorption in the intestine. Even though most people like their cereal crunchy, soaking it is associated with health benefits.

🤗 For a more nuanced discussion, please feel free to use the comments section, private messages or the anonymous contact form on my website.