Just 20g Stearic Acid Daily Improves Cardiovascular Health In Human Males

[Obi-wan]

Based on what I read I thought it would work transdermal. I will let you know. The stearic acid behaved like wax

 

[Travis]

Based on what I read I thought it would work transdermal. I will let you know. The stearic acid behaved like wax

I think it should disperse in coconut oil. I have dissolved beeswax in oil myself and then had added terpentine (not food-related). Even long-chain alkyl esters and waxes will become soluble in oil (but may take a day or two), and coconut oil would be perfect for this (it's both near-fully saturated and a bit too thin for many purposes).

 

[Obi-wan]

@Travis, just heated up some stearic acid and coconut oil and applied transdermal. It worked! Nice! Now I don't have to throw the 3 pound bag away. Need to apply while it is still warm. A little greasy.

 

[aarfai]

@Obi-wan how did travis instruct using the cocoa butter/stearic acid? Do you wash it off after applying it topically after 1 hr or so? It leaves me all greasy otherwise

 

[miki14]

@Obi-wan how did travis instruct using the cocoa butter/stearic acid? Do you wash it off after applying it topically after 1 hr or so? It leaves me all greasy otherwise

My organic cocoa butter is perfectly absorbed without any greasy film. Kind of weird actually that such a long chained molecule absorbes so well.

 

[Glassy]

Does it absorb eventually @aarfai?

 

[Obi-wan]

@aarfai , cocoa butter heated absorbs fast on the skin and is not greasy. As I mentioned I had success with stearic acid and coconut oil heated up together and then put on transdermal. A little greasy for about an hour.

 

[aarfai]

Does it absorb eventually @aarfai?

It takes roughly 3-4 hrs for the cocoa butter to absorb for me. I might be applying too much

 

[aarfai]

@Obi-wan what have your results with cupuaçu butter been like so far? And can you please direct me to where Travis speaks on topically cocoa butter/stearic acid being better for absorption? I couldn't find it in this thread

 

[Obi-wan]

@aarfai, don't have the Cupuaçu butter yet.



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Transdermal vs dietary stearic acid....which has a better chance of avoiding β-oxidation/acyltransferase enyzmes and then getting incorporated into structural lipids.

Per Travis,

Transdermal, because stearic acid can be converted into oleic acid by Δ⁹-desaturase in the liver. Certainly this enzyme exists elsewhere, but probably in the concentrations found in the liver. I also think that the tissues have less metabolic activity than the liver. So taken together, I think transdermal would lead to more unmodified stearic acid in the blood despite the slower route.

 

[Obi-wan]

A past post from our friend Nathan Hatch;

I've been using some cocoa butter and beef tallow in my diet, and I've noticed some positive health effects including a continual thickening and darkening of my hair, in addition to more body warmth (especially at night). I also have had such a reduction in the leukoplakia that has continued to plague me I almost can't see it anymore (leukoplakia is a common symptom of certain cancers, like my thyroid cancer). The cocoa butter seems to increase my waist fat easily, however (the tallow not so much), so I have been cycling on and off every few days.

This study remarks how high stearic acid content increases hemoglobin (the authors assume that the increased hemoglobin is merely an increase in Iron, but the rats fared better on the low-iron diet).
Effects of stearic acid and beef tallow on iron utilization by the rat. - PubMed - NCBI

This study followed actual people, and showed a favorable improvement in blood lipids (while I don't agree that an outright reduction in cholesterol is necessarily positive, it has been shown in other studies that stearic acid lowers cholesterol while improving health).
Fat high in stearic acid favorably affects blood lipids and factor VII coagulant activity in comparison with fats high in palmitic acid or high in ... - PubMed - NCBI

I've been keen on figuring out how to increase stearic acid in my own diet, since reading some information from Dr. Peat which refers to certain symptoms easing from the administration of stearic acid. It also happens to be the most saturated of all our fats. I'm curious as to how thyroid levels in the body relate to stearic acid synthesis but I have yet to find any studies on the subject. Pure stearic acid is not at all digestible, as it's a an absolutely solid wax. It does melt into other fats very well though, and I've mixed it with some coconut oil to use as a skin moisturizer, which is pretty awesome.

Anyway, the grass fed beef tallow I have from whole foods (not that expensive either) is great to cook with and seems to have the best health effects.

 

[Obi-wan]

Fat high in stearic acid favorably affects blood lipids and factor VII coagulant activity in comparison with fats high in palmitic acid or high in myristic and lauric acids.
Tholstrup T1, Marckmann P, Jespersen J, Sandström B.
Author information

Abstract
The effect of fats high in individual, prevalent saturated dietary fatty acids on lipoproteins and hemostatic variables in young healthy subjects was evaluated in a randomized strictly controlled metabolic feeding study. Three experimental diets: shea butter (S; 42% stearic acid), palm oil (P; 43% palmitic palmitic acid), and palm-kernel oil with high-oleic sunflower oil (ML; 10% myristic acid, 30% lauric acid) were served to 15 men for 3 wk each, separated by washout periods. Diet S compared with diet P resulted in significant reduction in plasma cholesterol (22%) LDL cholesterol (26%), apolipoprotein B (18%), HDL cholesterol (12%), apolipoprotein A-I (13%), and a 13% lower factor VII coagulant activity (P = 0.001). Similar differences were observed between diets S and ML. In conclusion, intake of shea butter high in stearic acid favorably affects blood lipids and factor VII coagulant activity in young men, compared with fats high in saturated fatty acids with 12-16 carbons.

 

[Travis]

@Travis, just heated up some stearic acid and coconut oil and applied transdermal. It worked! Nice! Now I don't have to throw the 3 pound bag away. Need to apply while it is still warm. A little greasy.

You could cook with that, and would be somewhat akin to mixing coconut oil and lard (I really hate that word for some reason). I'm not sure if you're still cooking, but a few things cooked can be on the safe side. I used to put coconut oil + salt on steamed broccoli or bok choy, and had liked it.

 

[miki14]

You could cook with that, ... I'm not sure if you're still cooking, but a few things cooked can be on the safe side. I used to put coconut oil + salt on steamed broccoli or bok choy, and had liked it.

Are there (ex-)rawfoodies in this forum?

 

[poilochio]

I guess it depends on what chocolate you’re eating. The 85% dark chocolate I have is 50% fat so that yields 17.5g (assuming 34.5% stearic acid) for 600 cals. You’d have to eat 50g of cacao butter to get that 17.5g dose for a total of 450 cals (assuming 9 cals per gram). That’s a lot of chocolate or cacao butter each day either way but I think I’d enjoy the chocolate more. It would be an interesting experiment to run for a week or two to see what your body would do with it. Maybe Vinero’s idea of half chocolate half cacao butter would work better (dark chocolate us very satiating). Maybe the stearic acid in cacao butter is like coconut oil in that it raises you metabolism.

Maybe white chocolate would be better for Stearic acid since its made from Cacao butter- f

Whereas milk and dark chocolate are produced from various proportions ofthe non-fat part of the cocoa bean,white chocolate contains no cocoa solids whatsoever. Instead, white chocolate is made from cocoa butter, a pale yellow edible vegetable fat which has a cocoa aroma and flavour.

 

[tara]

Are there (ex-)rawfoodies in this forum?

Seems to me there are lots of people here who eat some raw food, and a few who eat mostly raw food (and those who describe it have done themselves good with it).

Instead, white chocolate is made from cocoa butter, a pale yellow edible vegetable fat which has a cocoa aroma and flavour.

White chocolate is made with lots of milk solids and sugar. I don't think it necessarily has more cocoa butter in it.
I just looked up the brand I've tended to buy most of, and the nutritional statements say the darkest chocolate has slightly more fat, saturated fat and protein, while the white chocolate has a lot more sugar.

 

[Glassy]

Maybe white chocolate would be better for Stearic acid since its made from Cacao butter- f

Whereas milk and dark chocolate are produced from various proportions ofthe non-fat part of the cocoa bean,white chocolate contains no cocoa solids whatsoever. Instead, white chocolate is made from cocoa butter, a pale yellow edible vegetable fat which has a cocoa aroma and flavour.

Better than cocao butter?

 

[Obi-wan]

@aarfai , just received my cupuacu butter. scraped some out and heated it up. It forms a liquid quickly and after cooling absorbs in the skin quickly.

 

[Wagner83]

Mountainroseherbs carries Kokum butter. I can't buy from them but for those interested you could ask if they have breakdown of the fatty-acids profile for their current batch.

 

[Obi-wan]

Cupuaçu butter is a triglyceride composed of saturated and unsaturated fatty acids, giving the butter a low melting point (approximately 30 °C) and texture of a soft solid, lending its use as a confectionery resembling white chocolate.[1] Main fatty acid components of cupuaçu butter are stearic acid (38%), oleic acid (38%), palmitic acid (11%) and arachidic acid (7%).[1 -Wikipedia

My initial reaction. I can't wait to put it on again! @Travis 7% arachidic acid! Lots of energy and made my bones feel good!​