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BBC Bulletproof Bias

Discussion in 'Diabetes Soapbox - Have Your Say' started by LittleGreyCat, Jun 24, 2019.

  1. SaladDaze

    SaladDaze Type 2 · Well-Known Member

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    I've not yet tried bulletproof coffee. Mainly because my cholesterol was a bit over. Now it's normal with the aid of a minimal statin prescription, so I might experiment. Does anyone have a link to a good recipe/description of BPC?
     
  2. bulkbiker

    bulkbiker Type 2 · Master

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    Just realised what you meant.. brilliant!
     
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  3. bulkbiker

    bulkbiker Type 2 · Master

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    If you want the purest and most expensive version then you need to look up Dave Asprey however I wouldn't recommend his special coffee and all the"Special" additives which cost an arm and a leg.
    Most simply make coffee and add a combo of butter, coconut oil, MCT oil in their preferred quantities.. personally like @Jim Lahey I just add double cream to my coffee which powers me until mid afternoon or dinner.
    As for cholesterol and statins.. maybe have a read around a few other threads and you may be amazed...!
     
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  4. Jim Lahey

    Jim Lahey I reversed my Type 2 · Well-Known Member

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    I like to sprinkle cinnamon and cocoa powder on top my creamed coffee. Splendid.
     
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  5. Brunneria

    Brunneria Other · Moderator
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    Since I don't drink coffee any more *violins in the background* I have to make do with bullet proof low carb hot chocolate.

    Such an ordeal ;)
    It is a superb and fortifying drink. Fuels me for 5+ hours. And sooooo delicious.
     
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  6. Krystyna23040

    Krystyna23040 Type 2 (in remission!) · Well-Known Member

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    Husband has a breadmaking machine and bakes all his own bread. We bought it after seeing a programme on the Chorleywood industrial breadmaking process. He buys flour from a local flour mill. Have got used to the smell of bread cooking wafting up the stairs in the morning - when I first started keto I tried to stop him baking the bread but I am ok with it now.

    I think this sort of bread is minimally processed but not quite as good for him as your sourdough bread.
     
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  7. lucylocket61

    lucylocket61 Type 2 · Well-Known Member

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    ????

    some type 2's (including me) eat bread.
     
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  8. bulkbiker

    bulkbiker Type 2 · Master

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    Although whether they "should" or not is a matter for debate?
     
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  9. lucylocket61

    lucylocket61 Type 2 · Well-Known Member

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    I am not debating anything. The poster said they dont eat bread. Assuming they are referring to type 2's, they are making an incorrect generalization. I will not, and do not debate on personal choices people make based on their own meter results and health situation.
     
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  10. Caeseji

    Caeseji Type 2 · Well-Known Member

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    I really should patent it shouldn't I? But hey, all about the giving so use it to your hearts content!
    Thank you thank you! I aim to please! Probably a worse illness in this generation than heart disease itself.
     
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  11. Resurgam

    Resurgam Type 2 (in remission!) · Expert

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    I do eat bread these days - but it is not bread as most know it - it is either the Asda sourced brown bricks of 5 slices at 4 gm of carbs each, or the bread I make which has all sorts of seeds and low carb powders added to it to reduce the effects of the rather overwhelmed bread flour.
     
  12. Guzzler

    Guzzler Type 2 · Master

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    • Informative Informative x 1
  13. Listlad

    Listlad Prediabetes · Well-Known Member

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    I thought this was a thread on bullet proof coffee?

    :D
     
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  14. Mbaker

    Mbaker Type 2 (in remission!) · Well-Known Member

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  15. Guzzler

    Guzzler Type 2 · Master

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    I was asked a direct question. I answered it. And you speak of derailing?!
     
  16. Robinredbreast

    Robinredbreast Type 1 · Oracle

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    With the cheeky smile emoji, looks like you have said this in a light-hearted way :)As for bread, the french love coffee and baguettes :)
     
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  17. LittleGreyCat

    LittleGreyCat Type 2 · Well-Known Member

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    Au contraire it is sumptuous and addictive. :)
    Must be butter with sea salt, of course.
     
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  18. Energize

    Energize Type 2 · Well-Known Member

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    Hi @Brunneria
    Would you mind explaining how you make your low carb hot chocolate, please? I'd just love to try some ... ;)
     
  19. LittleGreyCat

    LittleGreyCat Type 2 · Well-Known Member

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    My version I call "Bullet Resistant Coffee" because it doesn't have the coconut oil.

    Start with just over half a large cup of strong coffee.
    Add a heaped (I do mean heaped) teaspoon of the best butter (I like sea salt in it, makes a very big difference to the taste).
    Stir until the butter is disolved.
    Top up with 100-150 ml of fresh double cream (not extra thick).
    Stir.
    Enjoy.

    I can ride 30 miles or more on my push bike using just that for fuel.
     
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  20. Brunneria

    Brunneria Other · Moderator
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    @Energize No worries! Hope you don’t mind, @LittleGreyCat ? I can move it to a Bulletproof chocolate thread if you like. :)

    I make the hot choc the way my parents did pre-WWII.
    Although my French friends taught me to enjoy guilt free hot choc at breakfast. ;)

    Add heaped tsps of Cocoa powder into a mug (that’s pure cocoa, not one of the hot choc mixes) have tried many, including the expensive ones, but good ol’ Bourneville wins for flavour, to my palate. You will soon learn how much you need.
    A dribble of water, and stir to a smooth paste
    Add boiling water to half way up the cup
    Add knob of salted butter, a jolt of coconut oil, or double cream
    Blend til smooth. You can use a blender, a hand blender or (my fave) an aerolatte.
    Top up with hot water.
    Sweeten to taste. Or not.

    All quantities are adjustable.

    I use erythritol, and like approx 1 tsp eryth to 1 tsp cocoa. But the actual amounts are dependent on mug size.

    The possibilities are endless:
    Whole dark choc lumps instead of cocoa?
    Cocoa butter instead of MCT oil?
    Double cream and no need for a blender?
    Whipped cream a la coffeeshop?
    Drops of unsweetened mint essence? Caramel essence? Orange essence?
    Cinnamon stick stirrer?
    Cinnamon, clove, nutmeg spice blend?
    Dash of rum?
    As I say... endless possibilities

    The best hot choc I ever tasted was a small side street cafe in Bruges, nearly 10 years ago.
    They called it Montezuma’s Delight, and it was dairy free and heavily spiced. Thick enough to be gritty. Heaven.
     
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