I bake mornings at a co-op grocery and have been on a GLP-1 for 14 weeks. Down 19 lbs, but the pastry case still talks to me. I saw the FDA panel news about BPC-157 being added to the compounding list, and my first thought was for the folks who rely on compounded options for various reasons. I don't use it, and I'm not asking for sources. I'm just wondering if this makes anyone else nervous about how fast access rules can shift. Between 6am prep, sourdough starter, and sample bites, I need less uncertainty, not more. I'm trying to focus on protein first and not grazing while I plate. Anyone else following this news, or is it just me?
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