Everyday since stopping the cocoa butter my bowels continue to improve.
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Glad for you!Everyday since stopping the cocoa butter my bowels continue to improve.
Everyday since stopping the cocoa butter my bowels continue to improve.
Thanks for the update.same here. Still some issues but better.
Perhaps I can’t tolerate a lot of stearic acid or something else in cocoa butter? I seem fine with fat from beef, tallow and butter though.Glad for you!
Why would you think that be?
I haven't tried the pure butter yet, still waiting to come...
Sorry, what do you mean by that?If someone stops something wrong let me know.
Sorry, what do you mean by that?
I bought cocoa butter from Whole Foods and even though it’s well within the “sell by” period, it has a strong taste and smell. After doing some reading, it appears most white chocolate bars use deodorized cocoa butter. Could there be irritants in the non deodorized type?I also can't digest cocoa butter for some reason, it gives me serotonin symptoms.
Other stearic acid sources are fine ,even pure stearic acid seems better than cocoa butter.
Definitely possible. I also have no problem with white chocolate so far.I bought cocoa butter from Whole Foods and even though it’s well within the “sell by” period, it has a strong taste and smell. After doing some reading, it appears most white chocolate bars use deodorized cocoa butter. Could there be irritants in the non deodorized type?
Ironically I had added cocoa butter to my coffee one night before work last week and ended up burping up the cocoa butter all night and then having diarrhea. The next time I tried cocoa butter in my coffee I had it with a meal and everything was fine. @Xisca & @Lollipop2 can vouch for my story because we discussed it at the time. I believe it was on 12/8/19.
Yes I shared this idea! But about using ANY solid fat. I use mutton fat a lot and with 3 eggs yolks! And I had started with both coconut oil and cocoa butter. But without the yolks, i did not digest it so easily because a lot of fat!Actually it was your story @Blossom that made me want to try it sometime - so I definitely remember it, you made it sound delicious.
Ho I thought it had resolved... keep updated... but have you used also the yolks?I’m starting to think it might be the cause of my recent new onset of bowel inflammation and slight diarrhea so I’ve stopped as of today. That’s one way to lose weight I suppose but I’m not that desperate. I’ll post in a few days if these symptoms resolve by stopping the experiment.
I love my mutton and egg coffee... with added coconut or cocoa sometimes... It might be about working it upward... slowly enough...Perhaps I can’t tolerate a lot of stearic acid or something else in cocoa butter? I seem fine with fat from beef, tallow and butter though.
Same with coconut. i don't use any refined oil, but the odorless one, just filtrated, and I like it better.I bought cocoa butter from Whole Foods and even though it’s well within the “sell by” period, it has a strong taste and smell. After doing some reading, it appears most white chocolate bars use deodorized cocoa butter. Could there be irritants in the non deodorized type?
Chronic administration of palmitoleic acid reduces insulin resistance and hepatic lipid accumulation in KK-Ay Mice with genetic type 2 diabetes
"Chronic administration of palmitoleic acid reduces insulin resistance and hepatic lipid accumulation in KK-Ay Mice with genetic type 2 diabetes"
Caffeine Promotes Conversion of Palmitic Acid to Palmitoleic Acid by Inducing Expression of fat-5 in Caenorhabditis elegans and scd1 in Mice
So this diet is rich in palmitic acid. Palmitic acid can be trasformed into palmitoleic acid by the scd1 enzyme. Scd1 is increased by insulin ( not sure) . Insulin also stops beta-oxidation and forces more palmitic acid to turn into palmitolenic acid. Starches increase insulin quite good.
If someone spots something wrong let me know.
This is a vexing question.
As far as I know, ROS is a by-product of oxidation metabolism. It is also used in killing pathogens, as during phagocytosis. I don't know what else ROS does.
Being a by-product of oxidative metabolism, it is a necessary evil. In this context, it's not good but this evil comes with the good - oxidative metabolism, which we need for energy. So it can be confused as a good thing, but only by association. It is really bad, and as such, has to be neutralized by our body's store of anti-oxidants such as glutathione, vitamin E, uric acid, albumin etc.
But as far as its use in killing pathogens, it is a good thing. Yet the bad is that ROS escapes into surrounding tissues, after killing pathogens, and it can destroy adjacent useful tissues. So it still needs to be quelled by anti-oxidants.
So, it confuses me when the link in the original post talks about saturated fats producing ROS and unsaturated fats not doing that. And in the way it's described, producing ROS is seen as a good thing. It doesn't explain why, and leaves the reader to accept the premise. It does not even bother to explain that statement, a sign of a poor writer, or a sign of intentional obfuscation.
As an experiment, I’m trying to create a “high” stearic acid butter. I want it to look and feel like traditional milk butter.
Ingredients:
255 g Grass Fed Ghee
25g staeric acid (10%)
13g Kerrygold Grass Fed salted butter
1/8 tsp salt
Stirred often until thickened, then whipped with a stick blender. The process was not unlike making ice cream - whipping/stirring eliminated shards from forming.
Results: looks, feels and tastes VERY similar to butter. I will keep adding more Staeric acid to see what the limit is before it gets too hard, grainy or becomes a Ghee candle! View attachment 16147
Reducing insulin resistance? Good...
I just don't follow you cause to effect reasoning at all!
does it mean we need the coffee or should not take coffee with fat, or what?
You also say nothing about what is palmitoleic acid and if good or bad or what...