Very interesting N=1 trying to test that Sat Fat causes weight loss

[DavyKOTWF]

Thanks, I ditched that one and found another. 100% Raw Cocoa Butter. One reviewer says it has a ‘rich chocolate like smell and taste’.
Someone better tell Fangs about this.
This stuff is called Raw CACAO BUTTER 100% Pure Unrefined Organic FOOD GRADE Chocolate Cocoa Bean from small farms in the jungle at high altitudes in Peru. (i’m a sucker for good advertising)

[CFLBob]

Is that a full quart?

I’m a junior with 12 oz mugs.

[amwassil]

It’s nominal 34oz. I get a liter of coffee into it with room to spare. If that’s not enough there’s this one.

[CFLBob]

Is cacao the same as cocoa?

For what it’s worth, I’ve seen them listed interchangeably. When I search Amazon, I get both in the results.

I just ordered 2lbs of the Anthony’s Organic Cocoa Butter Wafers, again FWIW.

[RightNOW]

This is why I’m going to try shea butter, as it’s high in stearic acid but lower in palmitic acid.

That’s on my “outstanding questions for the moment” list (in the other Fire in a Bottle thread). Is Shea available in pure food grade form? Is Shea actually edible in terms of taste? How would one use Shea in a food to ingest? Honestly I’ve never seen it except in body butters.

PJ

[RightNOW]

Is cacao the same as cocoa?

Cacoa is made from non-roasted cocoa seeds. Cocoa is made from roasted cocoa seeds.

Cocoa does not absorb quite as much liquid as cacoa. Allegedly.

[CFLBob]

Brilliant, PJ!

[RightNOW]

Thanks Bob, you guys are easy to please!

While we’re searching research studies trying to figure out what relates to what, it’s useful to remember that old thing about correlation not being causation… my friend sent me this last night:

I had no idea that becoming tangled in bedsheets was a way anybody could die!
That seems hilarious but I guess… I shouldn’t be laughing, I mean…

[CFLBob]

While we’re searching research studies trying to figure out what relates to what, it’s useful to remember that old thing about correlation not being causation… my friend sent me this last night:

I have a chart of those that I got from an article on FiveThirtyEight about Junk Food Science (note that junk modifies science, not food).

[VirginiaEdie]

This should be in the humor section.

[Fruno]

80% of observational studies are wrong.

Case in point: Some data crunching group took data of a large group of people (I think several thousand in Canada) and compared them to various statistical facts. They checked a few hundred parameters and found a handful of statistically significant correlations, like certain zodiac signs were more likely to crash a car or to be killed by a brick falling on their head…

Tells you that statistically significant is worth nothing if you don’t have a plausible mechanism why A should cause B.

https://www.youtube.com/watch?v=J9v3YqS9iP4

[CFLBob]

My cocoa butter wafers arrived Wednesday, and I’m starting my N=1. So far this morning, I’m having 40 grams of cocoa butter in my coffee, which is around 12 or 13 grams of stearic acid (as I understand). I’ll probably aim for 20g of stearic, just because Kristen @kaclp offered some numbers. I get into questions like not just if that’s a good number, but whether it’s better to have 20g once in the morning, or spread throughout the day.

For years, our menu has tended to be more “fowl or fish” than beef. Even now, we’ll have beef two or three days a week and chicken four or five. One thing I’ve noticed in the last six months that seems a little strange is that I’m more likely to get heartburn on chicken than on beef. Keto and fasting got me off the prilosec I was hooked on for 10 years, it would really ironic if the prilosec was really caused by the Heart Association-approved, high PUFA diet.

I find myself having no idea of what to measure to see if it’s having a positive effect, but here we go…

[kaclp]

Good luck. I spread mine out throughout the day, but that may not be better necessarily. I now find myself craving cocoa butter coffee, so I’m having 2 a day.

I got into this stearic acid thing because of a study that showed stearic acid causes mitochondria fusion (better function). The participants were drinking 28g of 95% stearic acid in a drink at once. The mitochondria fusion was greatest 3 hours afterwards I believe. I think I posted the study on this thread or the other fire in a bottle thread.

[CFLBob]

Question for Bob (@ctviggen) or others who have reported hunger suppression: is that “I don’t feel like eating today” but you can, or “I’m getting physically ill” eating this much?

I seem to be having the appetite suppression, but yesterday had some of the latter. It was pretty much the typical dinner but as I was getting to the last couple of bites had a moment of thinking I was going to get sick.

[CFLBob]

Well, it’s decision time. Fish or cut bait. Buy another round of cocoa butter or fugedaboutit?

I’m almost through my two pounds of cocoa butter. Going over my Renpho scale data, I see nothing different at all. Strictly by the Renpho numbers, I’ve gained two pounds since I started (seems a little odd). At first, I thought I had appetite suppression, but that seemed to go away (if it was ever there) after a few days.

I don’t see any reason to continue, but wanted to run it by the rest of you for your opinions. Is two weeks enough?

[atomicspacebunny]

A friend and I have been emailing back and forth about this. I’d like to put what I wrote her in a quote here. If anybody sees something I have misunderstood (because I am no biology genius for sure) I’d love the critique.

The shorter the chain length the easier it is for fatty acids to mobilize through the adipose tissue (the short answer) Man or beast.

That also explains why people lose more weight when they eat grass fed butter and may be because of the mobilization of shorter chained fatty acid in the turn over pool that reduces the size of adipose storage in transitory phases as the combination of fatty acids move through the fat cell. As for stearic acid or saturated fats and/or unsaturated fat volumes; the slightest amount of sugar will be a touchy situation and shut down the down-sizing of the adipocyte.

That is my idea about it for now.

I don’t even want to try to form a theory or hypothesis right now because something is missing?

That also explains why I’m so successful at losing body fat so rapidly with resistant starch on top of the keto diet because it is like eating grass fed butter (short chained fatty acids)? If I cut down on the other fats?

image link

[FrankoBear]

I could be reading your chart wrong but pork fat is 11% linoleic acid and in beef fat is 2%. In comparing an ounce of beef fat to pork fat, pork has 3x’s more. But you could be right that overall, that is low. I have no idea how much is too much for me, but I know when I eat chicken (especially the skin) and pork shoulder my symptoms get worse.

Hey Kristen. Not sure if you are still surfing here. I think you make a good point about the linoleic acid difference between lard and tallow. Dr. Paul Saladino has turned his attention to linoleic acid.

[kaclp]

Still surfing, just insanely busy. I’ll take a look at the video, thanks!

[anon81060937]

Saladino is way off base and incorrect about linoleic acid. In reality; the majority of man made isolated food is garbage and the croissant diet isn’t sustainable in the long run.

Notably, dietary supplementation with arginine enhances protein deposition in skeletal muscle and intramuscular lipid concentrations, while reducing body fat mass in growing-finishing pigs (15). These studies suggest that arginine regulates lipid and protein metabolism in a tissue-specific manner.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3422877/

Animal studies have demonstrated that L-arginine reduces visceral adiposity and fat mass.
https://pubmed.ncbi.nlm.nih.gov/24409974/

I eat high quality nuts/seafood and the fat always ends up in my muscles due to these foods being rich in arginine. Whole foods always win.

[FrankoBear]

From another thread but pertains to here. Like @ctviggen Bob, I am getting amazing satiety with a suet eating experiment.

The suet, which is the connective tissue and fat from around beef kidneys in the experiment I’m doing, tastes great fried in a pan with salt. Then the rendered fat in the pan can be used for cooking other foods.

@Fangs asked what I meant when I said the satiety feels “heavy”.

“Slaptember!” Challenge

Can you expand a bit on this? Just wondering on it.

The satiety has more gravitas (not more gravy). @VirginiaEdie Edith got me thinking about suet and the stearic acid in that fat from around beef kidneys.

I understood satiety before from a mix of fats. It felt like I don’t have to eat for a few hours, maybe 16 or 20 hours. But the satiety from eating the suet fat as the base cooking fat makes me feel like I don’t ever have to eat again. In my n=1 it is a cure for hunger.