Naturality

21/06/2026

I would like to know which part of the video relaxes you the most?
Thank you for being here. Take care of yourself and until next time.

NEW VIDEO ON MY YOUTUBE- SUMMER SOLSTICE VIBE ☀️

17/06/2026

17/06/2026

17/06/2026

⚠️ The Scientific Truth About Modern Tofu: Between Tradition and Industrial Chemistry
​Historically, traditional tofu was a high-quality protein source, produced by simply precipitating soy milk proteins using natural magnesium chloride (nigaria).
​Modern industrial production has greatly modified this process:
​Chemical coagulants: Mass production uses calcium sulfate (CaSO_4) and glucono-delta-lactone (GDL) for faster coagulation, higher density, and higher mass yield, which changes the original structure of the food.
​Technological additives: During intensive industrial cooking, synthetic defoamers (such as dimethylpolysiloxane) are used to chemically suppress foam in reactors.
​The problem of packaging and compound migration:
The greatest toxicological risk comes from packaging. Tofu has high porosity and a high water content, and is stored in polyethylene (plastic) containers. Scientific studies confirm that temperature changes during transport and storage cause the phenomenon of migration – the release of microplastics and endocrine disruptors (such as phthalates) from the plastic directly into the aqueous medium that the tofu absorbs like a sponge.
​If you want to avoid contaminants and additives, choose only certified organic tofu in glass packaging or practice home production by controlled precipitation using citric acid. 🛑🧪
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16/06/2026

Zero-waste gardening secret! The leftover cooking water from making rose hydrolat makes the perfect plant tonic. It's a rich rose infusion that stimulates growth and feeds soil microbes. Remember to take care of your plants—nature rewards recycling