You mean my "time per hour"?

That is the Japanese Kanji symbol for "Chi" (energy).

I'm recording a supplementary "fats" audio to go along with the food pyramid soon, so stay tuned, but basically the problem with low-fat diet is the simultaneous increase in starch/sugar consumption.

I understand what you're saying about the strength athletes, and you make good points, but this is an adaptation of a piece I did for an endurance magazine...hence the endurance sports bent...

If you use grassfed, raw milk this would be OK...

Yes, around 600 calories, but for me that's more like 20%.

I'd ditch the whole wheat bread! And also get rid of peanuts and extremely sugary jam. Not trying to be hard on you, but that's what I'd do.

Kenkowave is same one I have. Yes, you can use it. I'd go 10-15 minutes 2x/day.

It depends on how the food is preserved and pickled, and the amount of "nitrosamines" which can be in fermented food and can increase risk of stomach cancer. Processing conditions that promote formation of N-nitroso compounds include foods pickled, stored under humid conditions, smoked in air saturated with nitrogen, dried at high temperatures (i.e. protein-containing foods as beer ingredients, nonfat dry milk, cooked bacon, or dried meats), and cured with nitrate and/or nitrite (cured meat). The richest food sources of N-nitroso compounds are bacon, lunch meats, sausage, and hot dogs. The next highest food source of N-nitroso compounds are from fresh and smoked seafoods. Finally, low to moderate sources of several N-nitroso compounds are observed in grains and dairy, oils, liquor and wine. Eating fermented vegetables is not a huge concern. Having hot dogs and processed meats is a much bigger concern. Using antioxidants and Vitamin C is important if you're eating lots of fermented foods.

I think you said "Feerick" and it sounded like "Stewart". ;)