butterTag Archives

Cream in my coffee

Coffee with CreamI have found lately that putting cream or unsalted butter in my coffee or tea can really shut down my appetite, so much so that I have decided to reduce the butter I use with my morning egg.

Of course, I want to get the best fats in my diet.  Pasture-fed dairy has more omega-3 fat and less omega-6 fat.  The more the cow’s diet depends on pasture, the better the balance of these fats.  When pasture comprises a cow’s entire diet, the ratio can be 1:1.  Pasture-fed dairy is also a good source of Conjugated Linoleic Acid (CLA).  Milk from a pastured cow has up to five times more CLA than milk from a grain-fed cow.  CLA may be one of our most potent defenses against cancer.  CLA has also proven useful for weight loss.  Full-fat dairy products from pasture-raised sources have also proven useful for preventing heart disease.

I like Organic Valley pasture-raised heavy whipping cream.  When I go for butter, I use Humboldt Creamery unsalted organic pasture-based butter.  I don’t know how much of their feed is pasture, but they are both readily available at my local Sprouts Farmers Market for a reasonable price.  That makes them easy to buy.

I got the idea for putting butter in my coffee from Dave Asprey on his blog, The Bulletproof Executive.  He calls it Bulletproof Coffee.  He got the idea while traveling in Tibet.  There, he had a cup of yak butter tea.  I tried Bulletproof Coffee myself one Saturday morning for breakfast.  I didn’t need to eat anything else.  It pretty much shut down my appetite.  By the time we went out to lunch, I still really wasn’t all that hungry.  I got something light that day.  The downside of making coffee or tea this way is that it involves a blender.  That makes it a bit fussy.  Also, commenters on the blog say that butter can separate out of the coffee fairly quickly.

In an interesting aside, the Modernist Cuisine team found that coffee with cream cools about 20% more slowly than plain black coffee.

Recipe: How to Make Your Coffee Bulletproof
Eat Wild – Super Natural Milk

What are the healthy fats, really?

According to Catherine Shanahan MD in Deep Nutrition, eating damaged fats such as trans-fats and mega-trans-fats from damaged polyunsaturated fatty acids (PUFA) encourages the storing of fat in the abdomen (omental fat) and under the chin. So if you’ve got fat there, it’s a sign that you need to change the type of fat you’re eating.

Avoid: hydrogenated fats (Crisco and margarine), vegetable oils, commercial salad dressings and mayonnaise, and anything fried in a restaurant since they likely use the wrong type of fat. NEVER cook with vegetable oil. This damages the PUFA in the oil, which in turn encourages oxidative damage of the cells.

Consume: olive oil, coconut oil, butter, and other animal fats. These fats contain mostly monounsaturated and saturated fats that are safe to cook with and protect cells against oxidative damage.

Healthy dietary fat is not something to be afraid of. Fat is a major component of the membrane of every cell of your body. Fat is needed for the metabolism of fat soluble vitamins. Fat is needed for bone formation. Low-fat diets are associated with osteoporosis. Fat is also needed for healthy nerve function.

I can vouch for this last one since low-fat diets including NutriSystem followed as directed have led to depressive episodes that required medical intervention. These coincided with dangerously low cholesterol levels. Once I figured out that connection with the help of my psychiatrist, I understood that my weight-loss efforts could not be based on low-fat diets. That is why my modified NutriSystem plan is not low-fat.