Not confusing with pectin, that's in the peel. Lecithin is a component of all plant and animal membranes. I'm sure there are higher sources, having trouble finding my original source about the white skin of citrus. I believe I was looking for vegan and non soy source when I found that.

I thought the whole thing about the enzyme inhibition was to actually get the desired effects. Only experience will tell me really and I'm definitely intrigued by the German blue chamomile and want flowers now. Yes I'm considering a 6th of the lowest average dose, regardless of the variation between bodies, since I'm only talking about microdosing it.

I like to mix these things in such small amounts. It's a party in my tea

Nutmeg in coffee is ok, I do that too but I'm such a small amount. If you've ever tried bulletproof coffee or its vegan relatives that's enjoyable - so I'm thinking if the one could make a polar layer to heat together with the nutmeg in coconut it might separate out some of the desirables and be yummy in coffee and chai. What I'm thinking is to make a simple alcohol extraction on nutmeg to get the concentration correct with the right amount of coconut oil as well and add the extract to the oil with the water layer and separate that off. I'd be curious to see after dying up that water what chromatography paper might reveal of these polar fractions. I'd like the concentration at 1/6th average 'dose' of alcohol extract to 1/2 tbsp coconut. How much nutmeg would that be in each serving of 1/2 tbsp? After that I would go by taste and decide if it's too strong and divide it in half by adding another tbsp of oil. Then a whole jar can be made. Sounds like 2-5 ml at 30 g for 120 ml alcohol meaning at 2ml increments there is half a gram of nutmeg. This sounds like too little though I'll have to try to know. I'm thinking it would be possible to comfortably have 12 - 24 ml at 4 ml/g.