bulletproof coffee FAIL
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there are a couple types of MCT oil. I use both because coconut oil has some benefits that MCT doesn't like the amount of lauric acid. They are both beneficial.0
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I didn't know what MCT oil was until I found out about Bulletproof coffee. I had been buying the solid kind for years before that. I buy Nutiva if I want coconut flavour and Superstore has a big tub of "Organic Fields" for way cheaper than the Nutiva, but I also like Omega Nutrition coconut oil when I don't want too much coconut flavour. We are also hooked on Coconut Manna for desserts. You have to shop around, since we don't have the deals that the folks in the States can get for these items.0
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very true. the coconut oil with coconut smell/taste is unrefined coconut oil and the coconut oil with no smell or taste of coconuts is refined oil. MCT oil is medium chain triglycerides. It is usually produced from coconuts but also sometimes palm. Coconut Manna is coconut butter which is just coconut blended until it forms a smooth butter. I hope that helps. It can be kind of confusing with all the products they make from coconuts
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Natural coconut oil is 62% MCT. It is the long chain triglycerides that go solid below 76F the best I remember. For some reason MCT burns my throat so I used up the one bottle that I bought and just do straight coconut oil now.0
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I keep hearing about heavy whipping cream...hiw much fat does it have per 100ml? Here there is just "cream".
This is how cream is defined in the U.S.
Half and half (10.5–18% fat)
Light cream (18–30% fat)
Light Whipping cream (30–36% fat)
Heavy cream (36% fat or more) (or 36+ grams of fat per 100ml)
Heavy cream is not the same as the British double cream. Double cream has 48% butterfat, 8% higher than the highest-fat cream available in the United States.0 -
photo_kyla wrote: »I keep hearing about heavy whipping cream...hiw much fat does it have per 100ml? Here there is just "cream".
This is how cream is defined in the U.S.
Half and half (10.5–18% fat)
Light cream (18–30% fat)
Light Whipping cream (30–36% fat)
Heavy cream (36% fat or more) (or 36+ grams of fat per 100ml)
Heavy cream is not the same as the British double cream. Double cream has 48% butterfat, 8% higher than the highest-fat cream available in the United States.
Here in Japan, they sell 35% and 47% versions -- the 47% is the one I put in my afternoon coffee at work. Someone who can read kanji read the 35% label for me and said it had added soybean oil in it! So I avoid that one. One carton lasts about a week -- I just scraped out the last of the thickened bits (butter??) at the bottom of this week's carton and put it in my tea--yum!0 -
Day 5 and still alive...
Thank you all for advice! I've been slowly increasing the amount of coconut oil I'm using... I'm thinking of getting some straight up MCT oil as well.
I've also been adding cinnamon because it's tasty and it's supposed to help regulate blood sugar. 0 -
photo_kyla wrote: »I keep hearing about heavy whipping cream...hiw much fat does it have per 100ml? Here there is just "cream".
This is how cream is defined in the U.S.
Half and half (10.5–18% fat)
Light cream (18–30% fat)
Light Whipping cream (30–36% fat)
Heavy cream (36% fat or more) (or 36+ grams of fat per 100ml)
Heavy cream is not the same as the British double cream. Double cream has 48% butterfat, 8% higher than the highest-fat cream available in the United States.
Figures we wouldn't get the real high fat stuff. I feel screwed.
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photo_kyla wrote: »I keep hearing about heavy whipping cream...hiw much fat does it have per 100ml? Here there is just "cream".
This is how cream is defined in the U.S.
Half and half (10.5–18% fat)
Light cream (18–30% fat)
Light Whipping cream (30–36% fat)
Heavy cream (36% fat or more) (or 36+ grams of fat per 100ml)
Heavy cream is not the same as the British double cream. Double cream has 48% butterfat, 8% higher than the highest-fat cream available in the United States.
That's really helpful, thanks- the good stuff is the clotted cream, it's delicious, but not sure it would be sufficiently mixable with coffee!0 -
Wish we could get the higher fat stuff in Canada. Our cream is similar to American cream. Our half and half is usually 10%, light cream or cereal cream is 6%, coffee cream is 18% and whipping cream is 35%.
I had a cow share for a brief time, and would get big jars of milk, let the cream rise to the top then pour it off and save it for my coffee...delicious. But it is illegal to sell raw milk here, so I had to give it up when my supplier faced pressure from the Province. Our government doesn't even want people who own the cow to drink unpasteurized dairy.0 -
Dragonwolf wrote: »photo_kyla wrote: »I keep hearing about heavy whipping cream...hiw much fat does it have per 100ml? Here there is just "cream".
This is how cream is defined in the U.S.
Half and half (10.5–18% fat)
Light cream (18–30% fat)
Light Whipping cream (30–36% fat)
Heavy cream (36% fat or more) (or 36+ grams of fat per 100ml)
Heavy cream is not the same as the British double cream. Double cream has 48% butterfat, 8% higher than the highest-fat cream available in the United States.
Figures we wouldn't get the real high fat stuff. I feel screwed.
I wholeheartedly agree, @Dragonwolf. Such a rip off!!!0 -
@bluefish86 If you are going to do the regular MCT oil- be careful- if coconut oil upset your stomach, there is a good chance it will too. Start with a very small quantity and work your way up.0
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Question; I am having a hard time finding CO here, every store I have gone to does not carry it. Can I make BPC with just HWC? Is that ok? With it froth the way it is supposed to?0
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where have you looked? Natural food stores usually have coconut oil, GNC sells MCT oil, and the ethnic section of the grocery store should have coconut oil too.
HWC is not what BPC is intended for, so it depends on why you are making BPC. If you are following The Bulletproof DIet, then you absolutely need grassfed butter and MCT oil. If you are just trying to raise your calories, or to make sure you have some kind of breakfast, then tweak the recipe however you like.
The froth will come with a frother, regardless of what you put in the coffee0 -
JessikaJacobs87 wrote: »Question; I am having a hard time finding CO here, every store I have gone to does not carry it. Can I make BPC with just HWC? Is that ok? With it froth the way it is supposed to?
You can also use butter. I think the original has MCT oils and butter. My preferred one (I use tea as I don't like coffee) has coconut oil and HWC. Butter I prefer in broth.
And I can't recall where you are from, but even my small-town Walmart has a variety of coconut oils, so perhaps ask a manager next time you're at a store you shop at regularly?
OH! And I tried the Primal Egg (Tea) Coffee, variation 2, this morning, and it needs to be tweaked some for my taste, but it will definitely become a regular in my routine!0 -
The original "creator" of BPC peddles his own MCT oil that is a blend and supposedly with a higher concentration than just coconut oil. I have tried it and it is ok, but I did not find that it made enough of a difference to me to justify the price tag. Good, organic coconut oil is not hard to find in my area and is also very easy to find online and costs a lot less than the specialty MCT.
My butter of choice is Kerrygold. I love that stuff! 0 -
Dragonwolf wrote: »Figures we wouldn't get the real high fat stuff. I feel screwed.
It's because the basic commercial dairy cow in North America is a very high volume milker with a very low butterfat content. Simply put, they don't produce dense enough cream for a regular commercial offering of higher butterfat products. Other countries with higher butterfat offerings are generally working with different breeds of cow as the standard, or slightly different diets, which do make a difference.
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