Today the gift is for Level 5 (and above) Click here to download it 🤩😍🫶🤩😍🫶🤩😍🫶🤩😍🫶🤩😍 Thank you for being here and engaging: @Amanda Mirrlees @Diane Corriette @Oliver Wing @Sofia Martinez @Jenny Rader-Bakos @Ana Belen Sevilla Ull @Eva Guerrero @Alberta Nkembe @Theresa Elliott @María Villa @Ellie Hayes And I have to add @Jenna Kelly that has just reached level 5 🫶 🤩😍🫶🤩😍🫶🤩😍🫶🤩😍🫶🤩😍

Hello, beautiful people. Today is Friday and I know that weekend is knocking at the door. So, Premium Members, can you make it to this evening´s live call? Please confirm so I wouldn´t stay there and stare into the void :))) @Dyanne Joyner , @Diane Corriette , @Ana Belen Sevilla Ull , @Etien Rousseau , @Emanuel Ciocu , @Nancy Sousa , @Hanna Kooyman , @Kira Jones , @Ellie Hayes , @Dietrick Kooyman , @Oddysey Campbell and @Sandra Hdez Drop a comment and let me know if you can make it or you are just enjoying your weekend already 😅

Today we celebrate Mother´s Day here in Spain (we celebrate it the first Sunday in the month of May). So I´ve got my presents - these lovely flowers that I will plant today - so today I will be working in my garden a lot (tomatoes to be raised, we have to prune some trees and plant some more herbs). I hope you all have a beautiful Sunday and share some photos to see what you are up to :))

We have some recently joined members so let's welcome them and level them up! @Judith Leroy Esvan @Jan Bürger @Suzana Topalović @Maurice Chism @Sandy Bartlett

In the Mojave desert, the rains arrive in late summer like a long-overdue promise. After months of cracked earth and merciless heat, the clouds finally break open and the rain pours down and the ground does something that defies every instinct. It refuses to drink. Geologists call this hydrophobicity. The extreme heat, combined with resins released by desert plants, creates an invisible waxy crust on the surface of the soil. The rain lands, beads up and rolls away. The harder it pours, the faster the water escapes. The earth has simply forgotten how to receive the rain. Something almost identical happens inside the human body when it develops insulin resistance, and understanding the parallel may be one of the most useful things we can do for our long-term health. Every time we eat, the pancreas releases insulin, a hormone that functions as a biological key. It travels through the bloodstream to our cells, fits into a specific receptor, and turns it, allowing glucose to enter and be burned as energy. In a healthy body, this is an elegant, almost effortless choreography. A meal arrives, insulin rises gently, cells open, energy flows in, and the signal quiets. Like rain falling on soft soil, everything is absorbed in its own time. But our modern food environment has fundamentally changed our metabolism. When we consistently eat highly processed carbohydrates and added sugars - things that break down almost instantly into glucose - the insulin signal never gets to quiet. And just as the desert soil develops its waxy crust as a response to relentless heat, our cells begin to protect themselves from the relentless flood of insulin by pulling their receptors inward. They grow numb to the signal. This is insulin resistance - and it is important to understand that it is not a failure of the body. It is the body doing exactly what a body does: adapting to its environment, protecting itself from what it perceives as excess. The cell, overwhelmed by a constant influx of energy it cannot process, locks its own door. The problem is that a protective adaptation, sustained long enough, becomes its own disease.