What makes coffee a BPC?

(E.O.) #21

This reminds me of those Wiki disambiguation articles to distinguish between an entry from it’s various aspects: the concept, the recipe, the brand name & company, the practice, the movie, a person’s user name, etc.

(Dom DePlume) #22

Right? Just don’t go overboard when you’re using it in keto coffee, because it DOES still tend to whip to a peak, even in coffee (depending on how much you use)…

(Dom DePlume) #23

I honestly didn’t think anyone was confused by my answer. She asked what made a keto coffee a “BPC”. I told her the blender and fat. BPC is mostly a technique. I thought that was pretty obvious. At the end of the day, it’s all just splitting hairs…

(E.O.) #24

I don’t think any one is confused either.

(less is more, more or less) #25

It appears I’m a blender neophyte. What does “whip to a peak” mean? I guess I’ve stayed below this threshold until now? :wink:

(*Rusty* Instagram: @Rustyk61) #26

Here is the deal. If you’ve been following this WOE for a month, it doesn’t make you an expert. Hell, I’ve been doing it for almost 11 months and consider myself a novice. Don’t let anyone fool you! Just add some fat and a good old fashioned spoon to your coffee and your set. Don’t be fooled by snake oil salesmen.

(Dom DePlume) #27

-sigh-

I’m done dealing with you now. I’d rather move on to more constructive things.

(*Rusty* Instagram: @Rustyk61) #28

Don’t let the door slam on your back side

(Dom DePlume) #29

“Whip to a peak” means that you actually wind up making whipping cream. When you beat that concentration of fat at a high rate of speed, it tends to stiffen up, just as if you were making whipping cream in a stand mixer. It sorta makes your coffee look like a Guinness Stout (which is no bad thing :wink: but does make it a bit harder to drink. Just a few blasts in the blender does the trick…

(Brittany Buffa Cece) #30

You can use Erythritol in your coffee and not count any of the carbs. Something about it being a sugar alcohol and not having any effect on your blood sugar :woman_shrugging:t2:

(Dom DePlume) #31

Correct.

(You've tried everything else; why not try bacon?) #32

Thanks, Dom, for a really good, and thorough, answer to the question. I thought it was superb. :+1: :bacon:

(Bunny) #33

I love bullet proof coffee but my interest in it has nothing to do with keto or dieting, I just like it because it really gives me energy and wires me up like a Berserker warrior going into battle. Lol

(8 year Ketogenic Veteran) #34

It will raise insulin though. All artificial sweeteners do. Just something to keep in mind.

(Robert C) #35

I use the “aerolatte Milk Frother” from Amazon. It is an awesome tiny handheld frother (about $16) that gives you tons of creamy long lasting foam. The trick is to fill the cup half way with coffee and whatever fat - otherwise - brown kitchen.

(Dom DePlume) #36

Brenda: I find this kinda interesting. Have you measured an insulin reaction with erythritol? I use it frequently, and have measured both my ketones and blood insulin 20min, 60min, 90min & 120min after, and found almost no reaction whatsoever (well, to be fair, 1 point one time out of dozens of tests). I’ve never looked at erythritol as an “artificial” sweetener: it’s a natural alternative sweetener (it occurs all on its own in nature, unlike sucralose, which is a fully engineered molecule), and it seems to provoke virtually no glycemic reaction in the lab, and in me personally. I’m interested to know if you (or anyone else here) have seen a noticeable, measurable insulin response.


https://bodyecology.com/articles/erythritol_what_you_need_to_know_natural_sugar_substitute.php

(Robert C) #37

I don’t like sweeteners whether they spike insulin or not.

Because:

  • They reinforce your desire for more sweet foods
  • They confound your satiety signals (nice keto dinner follow by sweet might mean more dinner when you otherwise would not)
  • Many artificial sweeteners screw up your gut
  • Even “natural” ones are concentrated at levels ancestral humans never could have processed out of their whole food sources (so may, combined with other foods, not have anything like a natural effect)
(less is more, more or less) #38

This is always hotly debated. Probably because we all bring different psychosomatic baggage to this WoE. I have perhaps 5 packets of Stevia a day. Some days I have zero. It doesn’t trigger a desire for more, but I’m sympathetic it can. Nor does sweetener “trip up” my sense of satiety. But, sure I can see that happening for others. If my gut has been “screwed up,” I wouldn’t know, as I don’t know what that means.

The last point, however, is the most salient, regardless of the other variables I’ve cited. I’m nearly finished reading The Big Fat Surprise by Nina Teicholz and this point is a recurring theme in our dietary downfall. We have millennia of human experience with saturated fats. How many decades with artificial sweetener?

(less is more, more or less) #39

Well, thanks to @RobC, I’m experimenting with dramatically decreasing sweeteners. It’s been interesting removing sweetener from my coffee and tea.

(Aimee Moisa) #40

When you say “interesting” do you mean “disgusting”? :wink: LOL