@shingeki404: Loki & Luffy vs Imu | One Piece Edit #onepiecedit #onepiece #luffy #zoro #joyboy #nidhogg #rocksdxebec #davydxebec #imu #sanji

shingeki404

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Wednesday 09 September 2026 13:12:16 GMT

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Scrthapp :

Imu clears

2026-09-09 17:29:51

4

hakari :

first

2026-09-09 13:27:01

1

bob :

peak

2026-09-09 13:53:33

1

De kommer hjælp os :

First!

2026-09-09 13:18:00

0

Tahsin :

🗿🗿🗿

2026-09-09 13:18:49

1

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These were definitely the tastiest ones I've made so far!!! Only whole foods🥚🌾 pancake recipe 🥞 376 calories 38g protein 7g fibre - 170g egg whites - 115g cottage cheese - 30g wholemeal flour - 15g milled flaxseed - tsp baking powder optional add ins for taste: dash of vanilla extract 1 tsp cinnamon (highly recommend even if u don't like cinnamon you can barely taste) add 50g blueberries & 50g raspberries on top for that extra bit of fibre 😋 #eggwhitepancakes #proteinpancakes #wholefoods #highproteinrecipes #proteingoal #nutrition #fibre

These were definitely the tastiest ones I've made so far!!! Only whole foods🥚🌾 pancake recipe 🥞 376 calories 38g protein 7g fibre - 170g egg whites - 115g cottage cheese - 30g wholemeal flour - 15g milled flaxseed - tsp baking powder optional add ins for taste: dash of vanilla extract 1 tsp cinnamon (highly recommend even if u don't like cinnamon you can barely taste) add 50g blueberries & 50g raspberries on top for that extra bit of fibre 😋 #eggwhitepancakes #proteinpancakes #wholefoods #highproteinrecipes #proteingoal #nutrition #fibre

#paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii #viral

#paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii #viral

Do you like stoicism tattoos? ❤️‍🔥 #tattooartist #tattooideas #fypシ

Do you like stoicism tattoos? ❤️‍🔥 #tattooartist #tattooideas #fypシ

Sweetener warning 🍬 If you’re reducing sugar, what you replace it with matters. Excess added sugar can contribute to insulin resistance, fatty liver, elevated triglycerides and glycation. From a Functional Beauty perspective, that last one matters. Sugar can bind to proteins, forming AGEs that can stiffen collagen and reduce tissue flexibility over time. But “sugar-free” doesn’t automatically mean better. Here’s my quick breakdown: SUCRALOSE / SPLENDA Zero calorie with little immediate glucose impact, but it’s an artificial high-intensity sweetener. Not my choice for daily use. ASPARTAME Very low calorie and extensively studied. In 2023, IARC classified it as “possibly carcinogenic” based on limited evidence, while JECFA maintained its acceptable daily intake. That does NOT mean normal consumption has been proven to cause cancer. It simply isn’t my first choice. STEVIA Plant-derived and minimal glucose impact. I don’t dislike it, but check the label. Many “stevia” products are blends with erythritol, dextrose or other ingredients. MONK FRUIT Fruit-derived with minimal glucose impact. Another decent option, but many products are actually monk fruit + erythritol because pure monk fruit is intensely sweet. ERYTHRITOL Very low calorie and low glycemic. It can cause digestive issues, and research has raised questions about cardiovascular risk, although association does NOT prove that consuming erythritol causes cardiovascular events. XYLITOL Lower glycemic impact with interesting dental benefits, but larger amounts can cause GI issues. IMPORTANT: it is extremely toxic to dogs. Then there’s ALLULOSE. This is currently my TOP PICK. Allulose is a rare sugar found naturally in small amounts in foods like figs and raisins, but your body handles it very differently from table sugar. It provides about 0.4 calories per gram vs. 4 for sugar and produces very little rise in blood glucose or insulin. Even more interesting, controlled human research suggests small amounts consumed with carbohydrates may actually reduce the post-meal glucose response. And unlike many high-intensity sweeteners, allulose behaves much more like actual sugar. It browns. It caramelizes. It has volume. It works in coffee AND baking. And it tastes much closer to sugar. The downside? It’s less sweet than table sugar, and larger amounts can cause GI discomfort in some people. I still don’t believe the goal is making everything taste sweet. The goal is reducing our dependence on added sugar while having a better option when we want it. After researching the alternatives, allulose currently checks the most boxes for me. Want my allulose baking recipes + how I substitute it for sugar? Comment RECIPES 👇 #FunctionalBeauty #Allulose #BloodSugar #MetabolicHealth #TikTokshopbacktoschool

Sweetener warning 🍬 If you’re reducing sugar, what you replace it with matters. Excess added sugar can contribute to insulin resistance, fatty liver, elevated triglycerides and glycation. From a Functional Beauty perspective, that last one matters. Sugar can bind to proteins, forming AGEs that can stiffen collagen and reduce tissue flexibility over time. But “sugar-free” doesn’t automatically mean better. Here’s my quick breakdown: SUCRALOSE / SPLENDA Zero calorie with little immediate glucose impact, but it’s an artificial high-intensity sweetener. Not my choice for daily use. ASPARTAME Very low calorie and extensively studied. In 2023, IARC classified it as “possibly carcinogenic” based on limited evidence, while JECFA maintained its acceptable daily intake. That does NOT mean normal consumption has been proven to cause cancer. It simply isn’t my first choice. STEVIA Plant-derived and minimal glucose impact. I don’t dislike it, but check the label. Many “stevia” products are blends with erythritol, dextrose or other ingredients. MONK FRUIT Fruit-derived with minimal glucose impact. Another decent option, but many products are actually monk fruit + erythritol because pure monk fruit is intensely sweet. ERYTHRITOL Very low calorie and low glycemic. It can cause digestive issues, and research has raised questions about cardiovascular risk, although association does NOT prove that consuming erythritol causes cardiovascular events. XYLITOL Lower glycemic impact with interesting dental benefits, but larger amounts can cause GI issues. IMPORTANT: it is extremely toxic to dogs. Then there’s ALLULOSE. This is currently my TOP PICK. Allulose is a rare sugar found naturally in small amounts in foods like figs and raisins, but your body handles it very differently from table sugar. It provides about 0.4 calories per gram vs. 4 for sugar and produces very little rise in blood glucose or insulin. Even more interesting, controlled human research suggests small amounts consumed with carbohydrates may actually reduce the post-meal glucose response. And unlike many high-intensity sweeteners, allulose behaves much more like actual sugar. It browns. It caramelizes. It has volume. It works in coffee AND baking. And it tastes much closer to sugar. The downside? It’s less sweet than table sugar, and larger amounts can cause GI discomfort in some people. I still don’t believe the goal is making everything taste sweet. The goal is reducing our dependence on added sugar while having a better option when we want it. After researching the alternatives, allulose currently checks the most boxes for me. Want my allulose baking recipes + how I substitute it for sugar? Comment RECIPES 👇 #FunctionalBeauty #Allulose #BloodSugar #MetabolicHealth #TikTokshopbacktoschool

@nuv.energia CAMISETA DA SELEÇÃO BRASILEIRA DE GRAÇA!!! #nuvenergia #nuvclipfy #clipfyleague

@nuv.energia CAMISETA DA SELEÇÃO BRASILEIRA DE GRAÇA!!! #nuvenergia #nuvclipfy #clipfyleague

зависим #heronwater #music

зависим #heronwater #music

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