Has anyone here tried Fire Starter by Heart and Soil? I’m interested in the satiety effect from the stearic acid. I know I’ve read mixed experiences here from getting stearic acid from other sources. I’m curious if anyone has tried this, and their experiences.
Fire Starter from Heart and Soil - Experiences?
amwassil
(Michael - When reality fails to meet expectations, the problem is not reality.)
#2
My guess is if you had ‘mixed’ experiences eating the real stuff, you’ll likely do no better taking this. So I wonder why you think the purchase relatively expensive capsules ($28 per 30 day supply - $1 per daily dose of 3 grams - which is doodly squat, will work any better. Cacao butter especially but also butter/ghee, tallow and even lard are much richer sources of stearic acid. The source of this product is beef suet. You could purchase lots more of that for the same price. Just my opinion.
ctviggen
(Bob M)
#3
If what you want is stearic acid, cacao butter is a good choice, as is beef suet.
Madeleine
#4
I like Saladino, and I have bought his beef organ supplement, but I really don’t see the point in this one. Like Michael and Bob have said, just get your stearic acid from suet or cacao butter.
For a few weeks I was strict carnivore and was eating lots of fatty beef for lunch and suet mixed with broth for breakfast and sometimes dinner. I’m normal weight but I leaned out very quickly, dropped several belt notches.
KetoSponge
#5
I’ve tried Cacao butter. How do you guys consume it? I’ve seen a million dessert recipes with it, which would be counter intuitive for my intended purpose. I’ve used it in coffee, but didn’t really feel increased satiety. I am encouraged by the many positive reviews of many benefits of firestarter, and I do enjoy Saladino’s content as well.
amwassil
(Michael - When reality fails to meet expectations, the problem is not reality.)
#6
I’m in Vancouver, Canada, so don’t know if this is available elsewhere. I buy it at one of my local health food stores.
It’s mostly chunks of various sizes, crumbs and powder. I sometimes just suck on a chunk or two when I don’t feel like prepping anything. But usually I consume it in my ‘creamy bone broth’. This is a mix of cacao butter put through a grater, whipping cream and Purely Inspired Bone Broth Protein.
Madeleine
#7
My husband blends it in with his coffee and likes it. He looks and feels great but I’m not sure what we can specifically attribute to the cacao butter.
I blend with broth with ghee, suet and with fat that I save from brisket, and I love that. It’s hard to say if I dropped the inches in my waist from the fat or just from going zero carb. I had the feeling that the fat had a lot to do with it but I don’t know for sure!
FrankoBear
#8
Cacao nibs in coffee have a strong appetite shutdown effect for me.
I got a bottle of Firestarter and I parallel tried beef suet for cooking. They both had good satiety. The grass fed beef suet is cheaper fro the local butcher. Sorry Dr. Salad. Good try.
KetoSponge
#9
Where do you guys get your beef suet?
@ctviggen I can’t remember the thread, but I believe you rated your satiety of it would take a gun to your head to eat anything. What were you eating/how much when you reached the satiety? I’d love to get at least closer to that level of satiety.
@FrankoBear How did you take your Firestarter? With meals? Lunch or Dinner?
For me fasting through the mornings are not any issue. Fasting through the afternoon not an issue either. If I do OMAD, I am very hungry by the end of the day, and can eat over my day’s worth of calories if I didn’t cut myself off. I’m trying to strategize of having something to suppress appetite with a lunch, which will lead to less hunger in the evening, or with dinner, to reach satiety in the evening. with my dinner.
PaulL
(You've tried everything else; why not try bacon?)
#11
In our area, you have to ask the butchers in the meat department for the trimmed fat from the beef carcases. Suet is the unrendered fat and also contains connective tissue.
To render out the tallow, put the suet in a pan on simmer (or in a slow cooker on low) until the fat renders out (about a day). Strain out the connective tissue, and pour the liquid tallow into containers. As it returns to room temperature, it will solidify. Use is for cooking, as you would butter/ghee, lard, or bacon grease.