Bulletproof coffee

So is coconut oil just sufficient, or is it worthwhile for this? I can order some MCT oil I'm just kind of impatient. I want to try some before work tomorrow.

And is it true that booze contributes to estrogen levels?

 

I bought myself some Stevia packets the other day, with the intent of swapping it out for sugar in my coffee.

It tastes like pure crap. I want to like it. I really do. But I don't know if I could ever get used to that taste.

 

Yea, that stuff is the worst! I put it in my coffee and couldn't even finish it. I've heard good things about xylitol. Or just forgo the sugar if you can.

 

Coconut oil isn't as good for bulletproof coffee. I love coconut oil, and I use it everyday, but it isn't quite the same as MCT oil. You don't get the same energy and thermogenic effect from coconut oil that you do from 100% pure MCTs. As Cynthy originally pointed out, coconut oil is only around 65% MCTs.

And yes, alcohol contributes to estrogen levels in the blood, which is just one of the many reasons I cut back my drinking considerably, since I am trying to build muscle and get as my body fat percentage down as low as possible. When I do drink, I limit it to just two or three beers only once or twice maximum per week. That is OK with me, since I don't tolerate alcohol nearly as well as I used to, and I don't even have the urge to drink much these days.

 

if it wasn't a diet, it wouldn't be called 'the paleo diet'. of course what makes up that diet has been around for ever, it's just that it was called common sense. its the marketing of a made up term like paleo diet that makes it become a fad.

The paleo movement eh?

Imma write a book. "Why Clean Air is Better For You" and call it the oxygen movement. Then I'll donate all the proceeds to the home for misunderstood gifs.

 

Reminds me of a stand-up act that was talking about 'Foodies' and wanting to start a movement called 'Breathies' for those of us that really enjoy breathing.

 

I couldn't give a fuck less if it's a fad to some people, or whose name is attached to it. Call it what you will, but the way of eating outlined by the paleo diet is the way to go, and calling it paleo is simply an easy way to classify those types of eating habits. It's only a fad to the people who decided they're going to eat paleo for 4 months or whatever because they read about it in a magazine, then go back to eating crap once they achieve the results they want. To many people, myself included, it's all about a lifestyle and has nothing to do with a "diet," though, as with all things, there will be people who try to cash in on a name. "Diet" is a good marketing word, but that doesn't mean the tenants of the diet should be shrugged off because it is suddenly "trendy" for some people, or that a few people are making money off of it.

So what is your argument exactly? Are your criticisms with the diet itself, or the fact that some people are using it to make money selling books? I personally don't worry about shit like that. I do what works for me.

 

This sounds similar to Tibetan Butter Tea.

 

The Mongols were big into buttering up thier drinks too.

 

Tibetan yak butter tea.

http://en.wikipedia.org/wiki/Butter_tea

 

really wasn't trying to argue. i do have a problem with pop culture trendyness and people putting a new name on plain old simple ideas and selling them like its the best new shit ever. but if people are dumb enough to throw money at stuff, let 'em i say.
If what you're doing works for you, awesome. but there is absolutely nothing groundbreaking about eating whole, minimally processed food. and there isn't one single approach that one can say "this is the correct diet for humans".
that is the single biggest issue i have with this thread and every conversation like it.
works for you. that doesn't make it anything other than a diet that works for you. everybody is different and there are people in the world that if they followed your diet, would be very very ill in a rather short time.

that said... hot buttered rum. that is all.

 

Funny you say that, because many people are already ill as the result of eating processed, nutrient-deficient food. It's hard to believe that going from eating junk food to eating whole food would make a person sick (or sicker) vs. the opposite result.

 

i didn't say that person went from crap to whole food would get sick. you might feel i'm jumping down your throat cause you're not reading me right or i'm not saying it clearly.

some people would not do well on the "paleo diet". regardless of any other factor.

 

yes and yes

 

I have nothing against people that eat healthy. It is a good thing really. But is a carrot purchased at the farmers market really lower in vitamins compared to one at whole foods.

In local news around here. A friend of mine had an uncle who used to eat only healthy foods he used to preach to his brothers how they should stop drinking and eat healthy...he died last week when someone ran head first into him on the local highway.

 

Margarine commercials are an exception.

Here is a passage from an article that describes the process making of partially hydrogenated oil (margarine and shortening in the U.S. market which is used in many processed foods). This is the trans-fat that the FDA recently announced it intends to ban. This explanation has a sarcastic tone, but it is factual for the most part.

http://www.westonaprice.org/know-your-fats/skinny-on-fats

"Hydrogenation: This is the process that turns polyunsaturates, normally liquid at room temperature, into fats that are solid at room temperature—margarine and shortening. To produce them, manufacturers begin with the cheapest oils—soy, corn, cottonseed or canola, already rancid from the extraction process—and mix them with tiny metal particles—usually nickel oxide. The oil with its nickel catalyst is then subjected to hydrogen gas in a high-pressure, high-temperature reactor. Next, soap-like emulsifiers and starch are squeezed into the mixture to give it a better consistency; the oil is yet again subjected to high temperatures when it is steam-cleaned. This removes its unpleasant odor. Margarine's natural color, an unappetizing grey, is removed by bleach. Dyes and strong flavors must then be added to make it resemble butter. Finally, the mixture is compressed and packaged in blocks or tubs and sold as a health food."

 

One more explanation of hydrogenation from a different website.

http://www.webexhibits.org/butter/compounds-fatty.html

"Since margarine and shortening manufacturers want a soft solid, they bubble hydrogen through the oil in the presence of a nickel catalyst. This hydrogenation process brings about several changes, including the partial saturation of the carbon chains as hydrogen atoms attach to carbon atoms that were originally joined by double bonds. The replacement of carbon-carbon double bonds with single bonds allows the carbon chains to become flexible. As a result, the molecules can pack together more closely and the oil is converted to a fat. The hydrogenation process is stopped sooner if the oils are destined to become softer (tub) margarines.

The elmination of the double bonds during the hydrogenation also reduces the likelihood of attack by oxygen, so that the fat remains fresh longer. Nasty-smelling molecules are removed by passing superheated steam through the molten fat. This also rmoves the molecules responsible for color, so carotenes of various kinds are added to restore a butterlike appearance. The odor of butter is simulated by adding butanedione. The flavor is enhanced and sharpened by emulsifying the fats with skimmed milk that has been cultured with bacteria that produce lactic acid. The nutritional value is improved by the addition of vitamins A and D. And finally, natural surfactant molecules (lecithins, which are triglyceride like substances with one side chain containing a phosphatelike group) are added to ensure that the entire concoction hangs together."

 

You can buy non-hydrogenated margarine made partially with olive oil. Not all margarine has trans-fat in it, and I think it is a bit disingenuous for you to keep insinuating that it does.

 

No, it's not disingenuous of me to say it when many in the U.S. market still use it.

I have posted before that the market in the U.S. has started to move away from hydrogenated oils in recent years, especially since trans-fat amount was required to be put on the labels starting in 2006. What's bad is that this substance was used extensively for decades in the U.S. in many processed foods. The industry was disingenuous about the problems with it until they had to put it on the labels.

I also posted this website a couple times. Although some have moved away from hydrogenated oils, take a look at the list to see how many still use it.

http://www.labelwatch.com/prod_results.php?pid=361005

 

I just think that it would be better to explain that you're talking about some types of margarine (or most, if you prefer), rather than all types of margarine.

I'm also not arguing that the manufacturers were not shady with their labelling, so I'm not sure why you brought that up.