Radishrain
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I was browsing YouTube in the recent past, and was watching a video with an autism theme. I read the comments. People were talking about their attempts at making eye contact, and stuff about that.
Disclaimer: I'm not diagnosed with autism, but I've never been medically evaluated for it, either, and I do have a number of traits that are common in autism. I don't have self-diagnosed autism, but I acknowledge that I could possibly be on the spectrum. I do not consider my neurology to be like that of other people I know (I feel like a new species of human or something--and not a less advanced one). I do like people with autism, though, and I find them interesting. I differ from stereotypically autistic people in a number of ways. Instead of being super literal, I tend to be metaphorical (but I'm more literal than your average person about lots of things, although I'm less literal than them at the same time); I understand and can read general emotions fine (but I know enough to realize emotional intelligence isn't something you just have or don't have; it's something you can continue to improve on, IMO; you don't have to have autism to get better at it). One trait I share with autistic individuals is that I don't like to make eye contact (at least, not with alpha types, super popular people, vociferous emotional people, people who are not satisfied with me, when there's drama, when I don't want to be [incorrectly] psychoanalyzed, when I'm bored, when my working memory is repeatedly exhausted by listening, when it's too bright, when I'm nervous, etc.)
Anyway, I thought about my own awkward experiences trying to make eye contact with people where I wasn't sure if I was looking at them too much (or where I was sure I was looking too much), or if they thought I was looking away too much, or if they sensed how I was feeling, or whatever. Someone in the comments (of the YouTube video) mentioned finding a balance. I decided finding a balance wasn't key. It's still awkward even with the right balance. The problem is, you're (figurative you--not actually you) doing it manually, and it's nerve-wrecking. It's hard to focus on what the people are actually saying when you're looking them in the eye.
So, later, I realized something. It's not about how much you look at them. It's about how you listen. I was listening with my ears/brain, but in situations where it seems awkward, I think what needs to be done is to listen emotionally, or with the heart. You'll note that it's not equally difficult with every person. Autistic people are great, because they don't care if you look at them a terrible lot. It can be more difficult with the people who really want or need the eye contact the most. I think what those people want isn't simply a mental communication pathway, but they speak with their emotions, and it's better if you receive their communication with emotions.
So, rather than stare at them with a deadpan face, listening, and being full of nerves, try to feel love for them as they speak. Try to feel their words, expressions, and body language (instead of thinking/comprehending it). Try to love them. You may find it easier to have automatic eye contact. If you listen with your emotions/heart, you may find that you actually want to look at them.
It should be noted that listening with concern is not the same thing as listening with your heart. The fact that you're listening at all shows that you have concern. Of course, you're probably trying full throttle to be concerned. Don't just try to understand or empathize. Try to listen with your emotions/feelings instead of (not in addition to) your ears (but don't turn your ears off).
Anyway, I don't know that this tip would work for someone with autism, but it worked for me the one time I tried it! :) I'll have to remember to do it more.
Of course, feelings of love aren't necessarily easy to just poof out of nowhere (especially if you happen to have emotional blunting or something), but it does get easier as you cultivate and practice, and improve your physiology (e.g. with nutrition and supplements). It helps if you observe love (and positive emotions), often (yes, TV/movies work).
You might be surprised that I mentioned nutrition and supplements. They're important for things like circulation, brain health, neurotransmitters, hormonal balance, antioxidants, toxin-handling/removal, etc. Those things can impact emotions.
I recommend staying attuned to your sensitivity. Don't do things that desensitize your emotions (e.g. such as consuming media with mature content, playing games where you kill stuff, swatting flies, using sarcasm, exaggerating, using foul language, being irreverent, making fun of stuff, watching too many parodies, name-calling, even if you're not talking about a person, pigeon-holing, judging, etc.) As you become more sensitive (in good ways), you're probably more likely to increase in emotional intelligence, compassion, and other such.
You know, I've discovered that flies are about as easy to catch as they are to swat. Just catch them and put them outside. It works, and it feels a lot better, emotionally (the trick to catching them is moving slowly/gradually). Talk to plants. Say, 'Thank you' to Alexa (don't insult her, or anyone else). Express gratitude. Pray. Let yourself cry when you cut onions. Smell some roses. Care about seemingly preposterous things that people say that matter to them (don't care too much, though, or you might upset them).
autism_
religious_
gratitude_
emotion_
eye_contact
Disclaimer: I'm not diagnosed with autism, but I've never been medically evaluated for it, either, and I do have a number of traits that are common in autism. I don't have self-diagnosed autism, but I acknowledge that I could possibly be on the spectrum. I do not consider my neurology to be like that of other people I know (I feel like a new species of human or something--and not a less advanced one). I do like people with autism, though, and I find them interesting. I differ from stereotypically autistic people in a number of ways. Instead of being super literal, I tend to be metaphorical (but I'm more literal than your average person about lots of things, although I'm less literal than them at the same time); I understand and can read general emotions fine (but I know enough to realize emotional intelligence isn't something you just have or don't have; it's something you can continue to improve on, IMO; you don't have to have autism to get better at it). One trait I share with autistic individuals is that I don't like to make eye contact (at least, not with alpha types, super popular people, vociferous emotional people, people who are not satisfied with me, when there's drama, when I don't want to be [incorrectly] psychoanalyzed, when I'm bored, when my working memory is repeatedly exhausted by listening, when it's too bright, when I'm nervous, etc.)
Anyway, I thought about my own awkward experiences trying to make eye contact with people where I wasn't sure if I was looking at them too much (or where I was sure I was looking too much), or if they thought I was looking away too much, or if they sensed how I was feeling, or whatever. Someone in the comments (of the YouTube video) mentioned finding a balance. I decided finding a balance wasn't key. It's still awkward even with the right balance. The problem is, you're (figurative you--not actually you) doing it manually, and it's nerve-wrecking. It's hard to focus on what the people are actually saying when you're looking them in the eye.
So, later, I realized something. It's not about how much you look at them. It's about how you listen. I was listening with my ears/brain, but in situations where it seems awkward, I think what needs to be done is to listen emotionally, or with the heart. You'll note that it's not equally difficult with every person. Autistic people are great, because they don't care if you look at them a terrible lot. It can be more difficult with the people who really want or need the eye contact the most. I think what those people want isn't simply a mental communication pathway, but they speak with their emotions, and it's better if you receive their communication with emotions.
So, rather than stare at them with a deadpan face, listening, and being full of nerves, try to feel love for them as they speak. Try to feel their words, expressions, and body language (instead of thinking/comprehending it). Try to love them. You may find it easier to have automatic eye contact. If you listen with your emotions/heart, you may find that you actually want to look at them.
It should be noted that listening with concern is not the same thing as listening with your heart. The fact that you're listening at all shows that you have concern. Of course, you're probably trying full throttle to be concerned. Don't just try to understand or empathize. Try to listen with your emotions/feelings instead of (not in addition to) your ears (but don't turn your ears off).
Anyway, I don't know that this tip would work for someone with autism, but it worked for me the one time I tried it! :) I'll have to remember to do it more.
Of course, feelings of love aren't necessarily easy to just poof out of nowhere (especially if you happen to have emotional blunting or something), but it does get easier as you cultivate and practice, and improve your physiology (e.g. with nutrition and supplements). It helps if you observe love (and positive emotions), often (yes, TV/movies work).
You might be surprised that I mentioned nutrition and supplements. They're important for things like circulation, brain health, neurotransmitters, hormonal balance, antioxidants, toxin-handling/removal, etc. Those things can impact emotions.
I recommend staying attuned to your sensitivity. Don't do things that desensitize your emotions (e.g. such as consuming media with mature content, playing games where you kill stuff, swatting flies, using sarcasm, exaggerating, using foul language, being irreverent, making fun of stuff, watching too many parodies, name-calling, even if you're not talking about a person, pigeon-holing, judging, etc.) As you become more sensitive (in good ways), you're probably more likely to increase in emotional intelligence, compassion, and other such.
You know, I've discovered that flies are about as easy to catch as they are to swat. Just catch them and put them outside. It works, and it feels a lot better, emotionally (the trick to catching them is moving slowly/gradually). Talk to plants. Say, 'Thank you' to Alexa (don't insult her, or anyone else). Express gratitude. Pray. Let yourself cry when you cut onions. Smell some roses. Care about seemingly preposterous things that people say that matter to them (don't care too much, though, or you might upset them).
autism_
religious_
gratitude_
emotion_
eye_contact
This post is meant to catalog the following nutritional components of foods:
* Carotenoids
* Antioxidants
* Flavonoids
* Chlorophyll
* Acids
* Fats/oils
* Sugars (the kinds--not the amounts, per se)
* Useful phytochemicals
* Remarkable mineral levels
* Remarkable vitamin levels
Note that this information is not comprehensive per plant; the plants probably have loads of other nutrients. I plan to update this periodically.
* Clover
* Cucumber
* Dandelion
* Dianthus: ?
* Marigold: zeaxanthin
* Roselle/Hibiscus
* Roses: rubixanthin; I imagine they have carotenoids that differ based on the petal colors.
* Squash
* Sunflower: ?
* Tuberous Begonias: ?
* Violets/pansies: ?
* Zinnea: ?
* Grapefruit: ?
* Kumquat
* Lemons: ?
* Limes (green): ?
* Limes (yellow): ?
* Oranges (orange): ?
* Oranges (blood red): ?
* Pomelo
* Tangerine
Cucumbers (with skin): Silica
Kiwi
Misc. Nightshades:
* Eggplant: ?
* Garden huckleberry: ?
* Pepino melon: ?
* Tzimbalo: ?
* Wonderberries: ?
Pepper fruits:
* Red peppers: Capsanthin, Capsorubin
* Orange peppers: Zeaxanthin
* Yellow peppers: Violaxanthin, Lutein
* Green peppers: Chlorophyll
* Brown peppers: mostly chlorophyll
* Rose hips: Vitamin C
Tomato fruits:
* Black tomatoes: ?
* Brown tomatoes: ?
* Green tomatoes: Chlorophyll
* Maroon tomatoes: ?
* Orange tomatoes (tangerine gene): Tetra-cis lycopene
* Orange tomatoes (beta carotene gene): Beta carotene
* Peach tomatoes: ?
* Pink tomatoes: ?
* Dark pink tomatoes: ?
* Purple tomatoes: ?
* Red tomatoes: Lycopene
* White tomatoes: ?
* Yellow tomatoes ?
* Striped tomatoes: Stripes can positively impact carotenoid content. The color still matters.
* Blue tomatoes: They have anthocyanins on their skins. The color underneath still matters.
Watermelon fruits:
* Orange watermelons: ?
* Pink watermelons: Lycopene?
* Red watermelons: Lycopene
* Yellow watermelons (canary): ?
* Yellow watermelons (other): ?
* White watermelons: ?
* Wheat: zeaxanthin
* Arugula
* Blue-green algae
* Cabbage, green
* Cabbage, purple
* Chard
* Chives
* Chlorella
* Clover
* Dandelion: carotene-ß, carotene-a, lutein, cryptoxanthin, and zeaxanthin (source)
* Garlic greens
* Green onions (Allium fistulosum): ?
* Green onions (Allium cepa): ?
* Kale: zeaxanthin
* Lettuce, iceburg
* Lettuce, red
* Lettuce, romaine
* Mallow (Malva neglecta): ?
* Mary thistle
* Spinach: zeaxanthin
* Spirulina
* Wheat grass
* Chicken eggs: Pretty much everything.
* Chicken (meat): ?
* Pork
* Salmon: astaxanthin, DHA, EPA
* Trout: astaxanthin
* Tuna:
* Turkey: Tryptophan
* Black carrots:
* Orange carrots: beta carotene
* Purple carrots: anthocyanins
* Yellow carrots: ?
* White carrots: ?
Potatoes:
* Blue potatoes: ?
* Red potatoes: ?
* White potatoes: ?
* Yellow potatoes: ?
Sweet potatoes:
* Orange sweet potatoes: ?
* Purple sweet potatoes: ?
* Yellow sweet potatoes:?
* Carotenoids
* Antioxidants
* Flavonoids
* Chlorophyll
* Acids
* Fats/oils
* Sugars (the kinds--not the amounts, per se)
* Useful phytochemicals
* Remarkable mineral levels
* Remarkable vitamin levels
Note that this information is not comprehensive per plant; the plants probably have loads of other nutrients. I plan to update this periodically.
Flower petals:
* Calendula: iodine* Clover
* Cucumber
* Dandelion
* Dianthus: ?
* Marigold: zeaxanthin
* Roselle/Hibiscus
* Roses: rubixanthin; I imagine they have carotenoids that differ based on the petal colors.
* Squash
* Sunflower: ?
* Tuberous Begonias: ?
* Violets/pansies: ?
* Zinnea: ?
Fruits:
Citrus:* Grapefruit: ?
* Kumquat
* Lemons: ?
* Limes (green): ?
* Limes (yellow): ?
* Oranges (orange): ?
* Oranges (blood red): ?
* Pomelo
* Tangerine
Cucumbers (with skin): Silica
Kiwi
Misc. Nightshades:
* Eggplant: ?
* Garden huckleberry: ?
* Pepino melon: ?
* Tzimbalo: ?
* Wonderberries: ?
Pepper fruits:
* Red peppers: Capsanthin, Capsorubin
* Orange peppers: Zeaxanthin
* Yellow peppers: Violaxanthin, Lutein
* Green peppers: Chlorophyll
* Brown peppers: mostly chlorophyll
* Rose hips: Vitamin C
Tomato fruits:
* Black tomatoes: ?
* Brown tomatoes: ?
* Green tomatoes: Chlorophyll
* Maroon tomatoes: ?
* Orange tomatoes (tangerine gene): Tetra-cis lycopene
* Orange tomatoes (beta carotene gene): Beta carotene
* Peach tomatoes: ?
* Pink tomatoes: ?
* Dark pink tomatoes: ?
* Purple tomatoes: ?
* Red tomatoes: Lycopene
* White tomatoes: ?
* Yellow tomatoes ?
* Striped tomatoes: Stripes can positively impact carotenoid content. The color still matters.
* Blue tomatoes: They have anthocyanins on their skins. The color underneath still matters.
Watermelon fruits:
* Orange watermelons: ?
* Pink watermelons: Lycopene?
* Red watermelons: Lycopene
* Yellow watermelons (canary): ?
* Yellow watermelons (other): ?
* White watermelons: ?
Grain/seeds/nuts:
* Corn: zeaxanthin* Wheat: zeaxanthin
Greens, algae, microalgae, etc.:
* Amaranth* Arugula
* Blue-green algae
* Cabbage, green
* Cabbage, purple
* Chard
* Chives
* Chlorella
* Clover
* Dandelion: carotene-ß, carotene-a, lutein, cryptoxanthin, and zeaxanthin (source)
* Garlic greens
* Green onions (Allium fistulosum): ?
* Green onions (Allium cepa): ?
* Kale: zeaxanthin
* Lettuce, iceburg
* Lettuce, red
* Lettuce, romaine
* Mallow (Malva neglecta): ?
* Mary thistle
* Spinach: zeaxanthin
* Spirulina
* Wheat grass
Meats, eggs and milks:
* Beef: ?* Chicken eggs: Pretty much everything.
* Chicken (meat): ?
* Pork
* Salmon: astaxanthin, DHA, EPA
* Trout: astaxanthin
* Tuna:
* Turkey: Tryptophan
Roots/tubers:
Carrots:* Black carrots:
* Orange carrots: beta carotene
* Purple carrots: anthocyanins
* Yellow carrots: ?
* White carrots: ?
Potatoes:
* Blue potatoes: ?
* Red potatoes: ?
* White potatoes: ?
* Yellow potatoes: ?
Sweet potatoes:
* Orange sweet potatoes: ?
* Purple sweet potatoes: ?
* Yellow sweet potatoes:?
• Pearler_A3 is sweet and mushy with some tang
• Pearler_A4 has a sharp bite.
• Costoluto Florentino has a bitter aftertaste and is firm. Squirts if you're not careful.
• Bash_A: Cool (not warm) pleasant flavor. No acrid taste in the blossom scar. Red fruit.
• Clad_A: Some fruit low flavor and some smoky.
• BSX (B): BER fruit excellent like smoky ham sandwich. Others more of a cool flavor that was much different.
• BSX (B1): tasted kind of like cooked tomatoes and similar to big pink Brandy Boy crosses in 2020, except more tart.
• Pearler_A4 has a sharp bite.
• Costoluto Florentino has a bitter aftertaste and is firm. Squirts if you're not careful.
• Bash_A: Cool (not warm) pleasant flavor. No acrid taste in the blossom scar. Red fruit.
• Clad_A: Some fruit low flavor and some smoky.
• BSX (B): BER fruit excellent like smoky ham sandwich. Others more of a cool flavor that was much different.
• BSX (B1): tasted kind of like cooked tomatoes and similar to big pink Brandy Boy crosses in 2020, except more tart.
I plan to edit this post as the fruits accumulate. Normal fruit count / bad uneaten ripe fruits / edible BER fruits (tossed BER fruits, squished unripe fruits and such aren't counted). The normal fruit count includes fruits with bad parts where the rest is intended to be used, but not BER fruits.
5CGI_B: 6
Bash_A: 7
BSX (B): 5/0/1
BSX (B1): 2
Clad_B: 3
Clad_B0: 2
Costoluto Florentino: 2
Egg Yolk: 3
Frittata Kitchen (B): 6
Frittata Kitchen (B0): 1
Horse_A: 1
Insurance_B F1: 1
Japanese Black Trifele (B1): 1
Matt's Hornet: 1
Mexican Yellow: 0/0/1
Pearler_A: 7
Pearler_A1: 13/0/1
Pearler_A2: 2 (several with BER not eaten)
Pearler_A3: 2
Pearler_A4: 2
SunChocola F3: 1
SunCitron F2: 12
SunGarnet F2: 4
v21_A3: 7
v21_A6: 7/2/0
v21_A24: 64
Non tomatoes:
Armenian cucumbers: 3
Burr Gerkins: ~98
Muncher Cucumbers: 2
Wonderberries: a lot (I haven't been counting)
Zucchini: ~5
5CGI_B: 6
Bash_A: 7
BSX (B): 5/0/1
BSX (B1): 2
Clad_B: 3
Clad_B0: 2
Costoluto Florentino: 2
Egg Yolk: 3
Frittata Kitchen (B): 6
Frittata Kitchen (B0): 1
Horse_A: 1
Insurance_B F1: 1
Japanese Black Trifele (B1): 1
Matt's Hornet: 1
Mexican Yellow: 0/0/1
Pearler_A: 7
Pearler_A1: 13/0/1
Pearler_A2: 2 (several with BER not eaten)
Pearler_A3: 2
Pearler_A4: 2
SunChocola F3: 1
SunCitron F2: 12
SunGarnet F2: 4
v21_A3: 7
v21_A6: 7/2/0
v21_A24: 64
Non tomatoes:
Armenian cucumbers: 3
Burr Gerkins: ~98
Muncher Cucumbers: 2
Wonderberries: a lot (I haven't been counting)
Zucchini: ~5
Today, a relative and I made a modified version of the following recipe, an it turned out great:
https://vegetables.boards.net/post/537/thread
Here's approximately what we did:
Ingredients:
• 6 eggs
• Sesame oil (to oil the pan)
• ½ teaspoon cinnamon
• ½ teaspoon fenugreek
• ¾ teaspoon ginger
• ¾ teaspoon granulated garlic
• Pink Himalayan sea salt (enough to taste, generously, for scrambled eggs)
• About ten creeks from a black pepper grinder
• 2 tablespoons brown sugar (they need not be completely level)
Directions:
• Preheat a 12" cast-iron skillet to medium high-ish (or lower); a smaller pan should be fine; that's just what we used.
• Whisk all the ingredients except the sesame oil together in a bowl with a fork
• Oil the pan with the sausage oil and scramble the egg mixture
• When done put the food in flour tortillas and eat.
The eggs should look something like sausage when done. They seem to have a lot of flavor phases on the first bite (including something like meat flavor), but upon further eating, they mostly just have the teriyaki flavor phase.
The recipe makes enough for about four medium small tortillas' worth of eggs.
recipe_
egg_
teriyaki_
https://vegetables.boards.net/post/537/thread
Here's approximately what we did:
Ingredients:
• 6 eggs
• Sesame oil (to oil the pan)
• ½ teaspoon cinnamon
• ½ teaspoon fenugreek
• ¾ teaspoon ginger
• ¾ teaspoon granulated garlic
• Pink Himalayan sea salt (enough to taste, generously, for scrambled eggs)
• About ten creeks from a black pepper grinder
• 2 tablespoons brown sugar (they need not be completely level)
Directions:
• Preheat a 12" cast-iron skillet to medium high-ish (or lower); a smaller pan should be fine; that's just what we used.
• Whisk all the ingredients except the sesame oil together in a bowl with a fork
• Oil the pan with the sausage oil and scramble the egg mixture
• When done put the food in flour tortillas and eat.
The eggs should look something like sausage when done. They seem to have a lot of flavor phases on the first bite (including something like meat flavor), but upon further eating, they mostly just have the teriyaki flavor phase.
The recipe makes enough for about four medium small tortillas' worth of eggs.
recipe_
egg_
teriyaki_
I made a good pizza dipping sauce with some home-canned tomatoes, on 2 June 2021: a quart of home-canned tomatoes, as well as granulated garlic, onion powder, basil, pink sea salt, black pepper, paprika, and two fresh sage leaves, with extra virgin olive oil added when it was nearly done). If you ever have dry pizza, or too much crust, do something like that. Some wonderberries blended up into the sauce might make it even better.
I may have actually added shitake mushroom powder the first time, but I tried it without the next time, and it was still good.
pizza_
sauce_
recipe_
dipping_
dipping_sauce
I may have actually added shitake mushroom powder the first time, but I tried it without the next time, and it was still good.
pizza_
sauce_
recipe_
dipping_
dipping_sauce
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