You said it.
Roger that; though my own alcohol consumption must wait til I get home from work, alas…
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Damn, @ChuckV beat me to it. That’s what I get for replying before reading the whole thread.
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I always wonder how the incongruous stock photos get chosen for that sort of clickbait trash.
Vaguely specified secret to relief from unspecified toxins? Yeah, par for the course; but why some thickly sliced plantains(maybe bananas, do they fry those?) in oil? Intern? Neural network? Quack doctor actually has a plantainopathic theory of medicine?
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I’m probably going to get in trouble for posting this too frequently.
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Indeed, that’s what’s supposed to happen, and her body’s failure to do so is addressed in the video (undiagnosed celiac disease).
Could you further describe said holiday cookies? I wonder, are they made with artificial/non-nutritive sweeteners, or are they maybe just sweetened a bit with, e.g., dried fruits? I’m thinking how—at least AFAIK—in times past sweets weren’t necessarily as sweet as we now know them; fewer refined products or refined sugars in general, I believe.
I’m imagining, as an example, one could make a delicate cookie that’s something like a pie-crust base (non-sweet) and studded with dried fruits or something, and that could be very satisfying indeed.
And I know I’m getting off-topic! I woke up this morning wanting to ask you this question about the cookies, and it took me a few minutes to figure out which topic it was 
(Soy sauce cookies, anyone?…Actually, I once had some cookies brought to me from Japan that were only a little bit sweet and had seaweed on top, so they were salty too, and they were divine. And, one of my best—meaning: most enjoyed by others—cookie recipes is a pecan “sand” cookie that is a little bit sweet and a little bit salty.)
Anyway, what are these cookies from your relatives like?
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Actually both! One set used stevia, one set used natural sweeteners in moderation. Both were delicious.
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it’s discussed in the video.
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