Feeling like in these streets 🤣 minus the hair of course Buying a smoothie with Bitcoin via 🙌 in Costa Rica 🌊

Bitcoin ATM in Santa Teresa

Love it ⚡️💪

Today’s a gift. I guess that’s why they call it the present

𝐃𝐨𝐧’𝐭 𝐥𝐞𝐭 𝐭𝐡𝐞 𝐩𝐫𝐞𝐬𝐬𝐮𝐫𝐞 𝐨𝐟 𝐭𝐡𝐞 𝐡𝐨𝐥𝐢𝐝𝐚𝐲𝐬 𝐬𝐭𝐞𝐚𝐥 𝐭𝐡𝐞 𝐣𝐨𝐲 𝐨𝐟 𝐭𝐡𝐞 𝐦𝐨𝐦𝐞𝐧𝐭𝐬 𝐲𝐨𝐮’𝐥𝐥 𝐧𝐞𝐯𝐞𝐫 𝐠𝐞𝐭 𝐛𝐚𝐜𝐤. This season isn’t about stress or spending. It’s about being present, being grateful, and noticing the moments that actually matter. The roof over your head. The food on your table. The people you love. Take it in. These are the gifts.♥️

🙏🙏☺️

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Well said my friend ! 🧡

Can’t wait for you to get the goods 🤙 thank you for your support and parting with sats 😅 we’re truly honored

Yess! 🔥 we can’t wait 🤙

Most of us grew up believing milk was one of the most nourishing foods you could drink. But the milk sold today is nothing like the milk your ancestors relied on. Quick summary from Novembers Blog: -A genetic mutation in modern cows changed the structure of their milk protein -That mutation created A1 beta casein, which breaks down into BCM-7, a morphine-like compound your gut and immune system react to -BCM-7 is connected to bloating, brain fog, sinus issues, skin flare ups, and joint inflammation -Then high heat processing entered the picture -Pasteurization and homogenization destroyed the natural enzymes and beneficial bacteria that once made dairy easy to digest -Lactase, the enzyme that breaks down lactose, is eliminated during processing -That is how lactose intolerance became a common problem So the issue isn’t dairy. It’s the modern version of it. Your body responds very differently to A2 dairy, raw milk, and milk from goats, sheep, and water buffalo. These still contain the original beta casein humans evolved to digest. If dairy leaves you inflamed or uncomfortable, there is a real reason behind it. And once you understand the difference between A1 and A2, it finally makes sense. If you’re interested in going deeper, check it out 👇 https://borntobefree.store/blogs/health-wellness-blog-tips-for-clean-living/why-your-milk-isn-t-really-milk-anymore