Prophylactic self-isolation for coffee, creation and inspiration. Day 121st.

You won’t believe me, but I believe myself. How a new attitude to COFFEE has changed me in a year (from July 2019):

Coffee lady in a coffee cup by Dr. A. Palatronis on

coffee was romping with me as with a marionette puppet

Many times, many years I was trying to get rid of coffee consumption. My main reasons to do so were as following:

  • headache if not drinking coffee at certain time
  • severe headache if trying not to drink coffee for a whole day
  • irritability, nervousness and general coffee addiction: a cup of coffee should be there whatever is happening around
  • sensitivity to weather changes: I needed additional portion of coffee, because I was just falling down without energy before rain starts
  • all those snacks and cakes which are inseparable companions of a coffee cup
  • so much time during a day was constantly dedicated just for coffee drinking
  • my level of energy depended on the external factor – coffee, but not on me
  • consciousness. As I understood that coffee was romping with me as with a marionette puppet – I tried times and times to get rid of it, without a success (or with a temporary success:)), until I read somewhere on internet that:

coffee consumption suppresses creativity

That was a long story, but after 2 weeks of the body’s suffering… – I was free. And we create when we are free…

What has changed within a year without coffee:

  • I started to draw: painting class (before lock down), two online drawing courses, just drawing in a sketchbook for myself
  • tons of energy most of the time, even after workout or heavy physical load (like collecting 100 kg of plastic trash on a beach) : sometimes I feel like having the wings – many folds stronger and hardy than even in my teen-years
  • no headache AT ALL. Could you imagine A YEAR without a headache? Tell me if yes – it would be great to share experience!
  • Many years, I thought it was me, but it was a cup of coffee – that dizziness, nervousness and a manner I behaved was just a consequence of caffeine consumption, but not me. Now I feel my mind is much more calm and conscious
  • In my close-to-40, I started physical activity which requires lots of endurance – aerial dance classes
  • changes in weather do not control me anymore – it could be rainy weather, but there are no more feeling of falling down, being sleepy or loosing energy
  • lots of time saved and less cookies are eaten!
  • I stated to wake up early now, without an alarm!, (4:30-5:30 am every day!), so, obviously have more more time – no need to run and rush, all my time is mine. All your time could be yours too:)
  • I started my blog www.z-antenna. com!

Could you imagine A YEAR without coffee headache? Tell me if yes – it would be great to share experience!

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Prophylactic self-isolation for antidote preparation. Day 60th.

Antidote refreshing drink. The power of Mrs Cabbage


If anyone has made a sauerkraut at home – you know for sure, some salty tasty liquid is formed on a bottom of sauerkraut during fermentation. It is so tasty and delicious for me, but unfortunately, available just in few gulps. In addition to its tastiness, I have noticed, it works well for my digestion and regaining well-feeling after some undesirable food (like cakes, sweets with sugar or cooked bizarre mixtures at restaurants). I was always wondering, how are commercial litre bottles of this sauerkraut drink available?, until decided to make it by my own:) Here is my personal, few times improved formula and precisely calculated amounts of the ingredients needed!

Antidote drink by Dr. A. Palatronis on


Ingredients (for 5 litre fermentation gallon)

  • White cabbage, 1.7 kg
  • Carrot, 1 pcs
  • Purified (filtered) water, 3.0 litre
  • Caraway seeds (optional), 1 Tbsp
  • Sugar (white, cane or demerara), 2 Tbsp
  • Salt (crystalline sea salt, rock salt or pickling salt), 2 Tbsp

How to make it?

“Antidote” preparation in process. Photos by Dr. A. Palatronis on
  • Remove outer, weak or damaged cabbage leaves if necessary
  • Wash and cut a cabbage into pieces, a cabbage head (hard white part) could be used too
  • Blender cabbage pieces with water, portion by portion and pour into 5-liter fermentation gallon
  • Peel a carrot and grate it by using a standard 4-side grater on a side with bigger holes (not smallest), add into a gallon too
  • Further, add into a gallon caraway seeds, sugar and salt and mix well with a long wooden spoon
  • Let it stay in a warm place (I use a windowsill where heater is installed underneath) for 36 hours, fermentation bubbles should appear in few hours after putting a gallon in a warm place
  • After fermentation is completed (for “antidote” preparation it is shorter if compared to sauerkraut), filter the mixture through cheese clot or other appropriate material
  • Squeeze the pulp of mixture portion by portion to get most of the liquid out. It is ready!

Appropriate fermentation equipment:

Equipment of antidote fermentation. Photos by Dr. A. Palatronis on

Important notes

  • An amount of mixture in a fermentation gallon (5 liter) should not be higher than 3 liters
  • Yield: 4.7 liter of the “antidote” drink
  • Store some of “antidote” in a glass or ceramic bottle on a counter (actually salt preserves it fresh for 1-2 weeks) and other portion in a refrigerator
  • Use crystalline sea salt, rock salt or pickling salt only. Avoid finely milled table salt or iodized salt, because it could contain chemical additives or discolor the fermented (or pickled) food
  • Lactic acid bacteria is involved in a fermentation process
  • Sauerkraut is an important dietary ingredient in Central Europe that results from the lactic acid fermentation of shredded and brined white cabbage (1)
  • Regarding health-promoting properties, fermented cabbage has a high antioxidant potential as it is rich in antioxidants such as vitamin C and ascorbigen, has anti-inflammatory properties and is effective in the attenuation of oxidative stress (1)
  • Metal dishes and spoons need to be avoided for cabbage fermentation. Ceramic or glass equipment is a right choice
  • Do not drink on empty stomach
  • Best to drink a glass of “antidote” an hour after overeating junky food or just an hour after a dinner


(1) White cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages by C.Martinez-Villaluenga et al, 2012

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Prophylactic self-isolation for body purification. Day 26th.

Few days ago I went on a one-day juice fasting. Right now it is a great time to do so, no temptations from outside world! No meeting in cafeterias, restaurants or going for picnics. Always it was a problem to take day-off from food, because food was everywhere around. As well as taking care people who always shared sugar, milk and flour😅 I love the people round about me, but flour… No flour, please🙏

I could say, it is so hard to resist from flour and sugar. But more so, after you manage with it and keep away from sugary flours completely for a couple of months – it come back later! Body purification, which gives a chance to feel the life, but not sugary life, is the project of great importance.

For my food day-off, vegetable juices are just right what I needed. Generally, juice is a concentrated liquid of fruits or vegetables. Vegetable juices are much better than fruit/berries juices for beginner’s day-fasting, because vegetable juices contain 10-folds lower amounts of natural sugars than fruit juices and therefore allow to stay mentally stable within a day-fasting event. Mental stability comes from stable glucose level in blood, it does not rises and drops as when by eating (natural) sugar containing foods, like fruits, sweets, cakes, rice or some other grains, etc.

My juice day experience:

  • 6 am: 2-3 teacups of water
  • 8 am: orange/lemon/apple/ginger juice, diluted with water 1:1 (the recipe you can find in my previous post:
  • 9 am: 1 liter of salty and lightly spicy celery/carrot bouillon
  • 10 am: freshly squeezed carrot/beetroot juice, diluted with water 1:1
  • 11 am: same juice as at 10 am
  • 12 am: freshly squeezed carrot/beetroot/sweet potato juice, diluted with water 1:1
  • 1 pm: same juice as at 12 am
  • 2 pm: same juice as at 12 am
  • 3 pm: cabbage juice, diluted with water 1:1
  • 4 pm: same juice as at 3 pm
  • 5 pm: same juice as at 3 pm
  • 6 pm: just fresh water
  • 8 pm: herbal tea with honey and “Good night!” 🙂
Freshly made beetroot juice, diluted with water 1:1

Celery juice or celery bouillon, as well as beet juice are great natural products for inner purification. One could feel that purification effect by constipation clog going out.

Believe me,

an average human being of XXI century has accumulated “tons” of unnecessary “treasures” inside!

Even those who think they are really healthy because of sports and/or balanced food menu (however, overdosed with proteins and sugars)…I was one of them: statistically healthy – but body signs with no clear diagnoses showed that the body needs a rest from…from “balanced”, “healthy” continual food intake. How foolish was I not to understand it for so long…and glad to realize right now that a transition to Nature is on it way.

Photo by Dr. A. Palatronis on

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Prophylactic self-isolation for online coffee/tea invitation. Day 13th.

SO today it supposed to be a coffee meeting, but because of the external circumstances we are all at our homes. Time to use technologies!

As a result, we create our online group and joined for coffee/tea morning not in real, but by using internet. why not? It is 21 century, right?:)

We stayed at home, talked with each other on phone, made pictures of our coffee/tea cups and had that great feeling of unification, being together and in good mood!

Many thanks to my friends for coffee/tea photos sharing. Source:

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Prophylactic self-isolation for garden preparation. Day 12th.

Today I squeezed a cabbage/carrot/cranberry juice (diluted with water 1:1),

Pulp and juice

and the pulp, along with other veggie/fruits peels, is going for the first portion of a compost!

Starting to make Bokashi compost, 2020 03 24

Last year, in 2019, I started my new project on fertilizing the plants with exclusively natural fertilizer by using Bokashi system. I stopped it for a winter season and now it is just a time to renew a successful activity. Those friends of mine who added Bokashi brew for routine watering of their plants were just amazed by the results!

Photos by Dr. A. Palatronis on

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