lvysaur
Member
- Joined
- Mar 15, 2014
- Messages
- 2,289
I agree, raw olives always give me a great boost of energy
By raw do you mean unpreserved? Or are you counting the preserved, uncooked olives as "raw"?
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I agree, raw olives always give me a great boost of energy
Raw, uncooked, unpreserved, ripe olives. It´s a special technic, kind of a secret. Few people know.By raw do you mean unpreserved? Or are you counting the preserved, uncooked olives as "raw"?
Raw, uncooked, unpreserved, ripe olives. It´s a special technic, kind of a secret. Few people know.
Where do you even find such things? Do you live in greece or something?
A few producer in Spain & Greece offer these olives. Not cheap but delicious. For a few years I was a little bit addicted to them. Very powerful food!
It could even be than stearic acid in a way. The shorter chained saturated fatty acids like palmitate (16∶0) and myristate (14∶0) are attached to the sn-1 position of cell membrane phospholipids, and hence cannot displace arachidonic acid (20∶4) which occupies exclusively the sn-2 position (long position). Stearic acid is long enough to do this, and also the only fatty acid consistently found protective against cancer. The short chained fatty acids aren't correlated with cancer—being burned too quickly—and the one consistently found most correlated with cancer is linoleic acid, being a precursor for arachidonic acid (20∶4). Since arachidic acid (20∶0) is two carbons longer than stearic and the same length as arachidonic acid (20∶4), I think it would be logical to assume it would displace arachidonic acid even more. But as a minor dietary component and not found in most oils to any great extent, there doesn't appear to be even one study on this. But it is safe, as durian-eating primates and Malaysian people can attest.
It could even be than stearic acid in a way. The shorter chained saturated fatty acids like palmitate (16∶0) and myristate (14∶0) are attached to the sn-1 position of cell membrane phospholipids, and hence cannot displace arachidonic acid (20∶4) which occupies exclusively the sn-2 position (long position). Stearic acid is long enough to do this, and also the only fatty acid consistently found protective against cancer. The short chained fatty acids aren't correlated with cancer—being burned too quickly—and the one consistently found most correlated with cancer is linoleic acid, being a precursor for arachidonic acid (20∶4). Since arachidic acid (20∶0) is two carbons longer than stearic and the same length as arachidonic acid (20∶4), I think it would be logical to assume it would displace arachidonic acid even more. But as a minor dietary component and not found in most oils to any great extent, there doesn't appear to be even one study on this. But it is safe, as durian-eating primates and Malaysian people can attest.
Durians are good; I think many people in the United States can get turned off because they don't stay well through transport, and just assume that all durians are like that. Sometimes they can be really good, but sometimes not; it all depends on how there were shipped. Jackfruit seems a bit less prone to shipping time and temperature, yet these two appear to be somewhat vulnerable.I´ve spent some time in Malaysia and ate lots of Durian. It raises the temperature quite alot. Local Chinese call Durian a "heaty" food. Durian graveolens is quite waxy and less sweet.
Going even deeper, you can get 1kg stearic acid for roughly the same cost as cocoa butter. I feel like a more "whole" product would be better than the isolated source though.
I have no doubts in my mind that an added 1200 calories a day of chocolate to my diet would cause me to get fatter. Feel free to experiment and let me know.
Do you know a dark chocolate that is safe?Lead and cadmium in chocolate, especially dark chocolate, is another factor to take into consideration.
https://www.asyousow.org/environmental-health/toxic-enforcement/toxic-chocolate#chocolate-tables
No, I do not know of any.Do you know a dark chocolate that is safe?
I bought a 3 pound bag of stearic acid flakes but think I wasted my money. Tried to heat it up and do transdermal but it does not absorb on the skin and hardens into a wax like texture quickly. Next I put it in hot coffee but still choke on some of the flakes. I will continue with Cacao butter transdermal and Cacao powder in my coffee