Saturated fats and hormone production- question for the diet guys
10-03-2007 10:09 PM
Saturated fats and hormone production- question for the diet guys
Hey all after mulling over the lastest BW results I received I've come to the conclusion that I'm simply not getting enough saturated fats as I made a conscious effort to minimize them in the extreme during the period between my latest BW and the previous round roughly 3.5 monthes ago. Hormone production was down across the board and I believe I made a mistake in going hypocaloric as well as eliminating almost all saturated fats in my diet. It was all in an effort to clean up my diet and I just went overboard. You live and learn and don't make the same mistakes twice, that said I'm adding in some MCT Oil so that when combined with the little butter and red meat I allow myself I'll be getting about 1/3 of my fat calories from saturated fats.
In case your curious I get 25% of my caloric intake from fats primarily Carlsons fish oil (2 tsp per day) and extra virgin olive oil (2 tbsp per day).
Question being is there an optimal time of day to take the MCT Oil? I was thinking about taking it with my last meal of the day to help bolster hormone production as I sleep and I'd read that MCT Oil can also increase GH production.
10-03-2007 10:53 PM
Steak and eggs! MCT is good, I use virgin coconut oil (non virgin is non good!) I take it pre endurance and any time I want to lower the GI of some food.
10-05-2007 06:29 PM
Start here and follow the articles to the left margin:
Originally Posted by Champ50
I disagree with their stance on pasteurized milk (most native cultures boils almost all of the milk that they drink that isn't immediately consummed - with no ill effects - so i don't thinkk that exposing it to 160-degrees for a couple minutes is going to turn it into a toxin)... but otherwise agree with 95% of what they have to say... One of my favorite reference sites.
10-05-2007 06:33 PM
I'd think first thing in the morning for the coconut oil, helps raise metabolism slightly. use it to cook your eggs
10-06-2007 11:04 AM
Agree with linking to the WAPF. I disagree that traditional cultures boiled their milk products when not immediately consumed, however. Heating milk--pasturizing it--actually hastens the on-set of spoilage. Fermenting milk, on the other hand, makes it safe to consume for a very, very long time. I have had kefir some 2 or three months after fermenting it with no ill effects. Traditional cultures fermented dairy to prevent spoilage (and other foods); they did not cook them.
Originally Posted by TJack
Also, I'd be interested to know if you have noticed any acne soon after you drink cooked dairy products. I know I did.
10-07-2007 12:41 AM
Coconut oil rocks, but only certain brands. I am using Nutiva brand now and like it. NOW Foods brand stunk up the house something foul when I cooked with it
10-07-2007 01:04 PM
Nutiva brand is the JAM.
Originally Posted by BigJimCalhoun
10-07-2007 02:43 PM
Running with the Big Boys
I use organic butter or ghee
Originally Posted by Joejoebaggins
10-08-2007 05:54 PM
Originally Posted by EIC
I have NEVER had any acne or any side effects from consumption of pasteurized milk - or cooked dairy products, such a foods cooked in butter, cream soups, etc., etc.... or any other side effects for that matter. In fact, even though I drank large levels of (pasteurized as well as raw) milk and cooked milk products (my Grandma made numerous variants of "creamed soups", I completely by-passed the "typical teens" time period of acne. I basically had almost no acne - or any other of the supposed side effects symptoms unfairly heaped on pasteurized milk).
The only side effect that I ever noticed was when I used milk (and by that time always pasteurized) as part of a muscularization program along with added meats and eggs... and then the side effect was considerable gains in muscle, reduction in BF and added strength levels.
But I have read numerous sources of explorers and anthropologists and related peoples who lived with these tribes back before modernization hit into those area. These authors were scientists, researchers, anthropologists, etc. who LIVED with these tribes and who reported what they OBSERVED...
These native groups - primary milk drinkers - included the African Masaai and Samburu, the Asiatic Mongols and other Turkic steppe tribes, routinely boil SOME of their milk (often MOST of it) - not briefly expose it to a sub-boiling temperature for a couple minutes. Ancient tribal Mongols specifically boiled milk used to make fermented milk, and specifically to include fermented koumiss (a fairly mild-to-moderate alcoholic beverage).
Those authors have included (Mongols and Tatars and Turkics) Johann Christian Schnitscher, Egor Fedorovich Timkovskii, Nikolai Mikhailovich, John Hedley, Alexander Douglas Mitchell Carruthers, Schuyler V. R. Cammann, (Masaai / Masai/ Maasai and Samburu) Joseph Thomson, Mary French Sheldon, Sidney Langford Hinde, Sonia Bleeker, Jean Bothwell, Nigel Pavitt, Thomasin Magor, Paul Spencer, etc...
Note that milk was generally boiled as it aided in the curdling process and most of these tribal people utilized milk curds in many of their recipes...
Specifically, the Mongols made milk curds and then dried them to a leathery consistency under much lower heat and used them as dried rations similar to jerky... while the dried milk curds could be eaten "as is", that were much more frequently put in a waterskin at the morning of the day and as the daily travel naturally mixed the curds and water it returned to a thickened milk consistency which was then drank by the Mongol warrior.
Additionally, I grew up on a farm.
Yes, raw milk will ferment (because bacteria will grow in it!) - and pasteurized milk will not (because bacteria will NOT grow in it)... and will therefore keep for a longer time - but strictly as a soured milk product. Fresh pasteurized sweet milk will - with refrigeration - stray fresher longer than raw milk.
Personally, I love buttermilk - the REAL stuff - but I also love sweet milk. And therefore accept pasteurization as simply what it is... an advancement in medical science.
BTW, if not kept scrupulously clean, raw milk will also grow ALL kinds of other bacteria... many of them not necessarily of the "positive kind".
To each his own.
Pasteurization (or pasteurization) is the process of heating liquids for the purpose of destroying viruses and harmful organisms such as bacteria, protozoa, molds, and yeasts. ... Unlike sterilization, pasteurization is not intended to kill all micro-organisms (pathogenic) in the food. Instead, pasteurization aims to achieve a "logarithmic reduction" in the number of viable organisms, reducing their number so they are unlikely to cause disease (assuming the pasteurized product is refrigerated)... Some of the diseases that pasteurization can prevent are tuberculosis, diphtheria, polio, salmonellosis, strep throat, scarlet fever, and typhoid fever.
I know what I have read from experts who lived amongst these people and who have reported the strength, stamina, and health levels of these people. I know what I have personally observed from growing up on a farm (many, many moons ago as a child).
And IMHO - and researched opinion - there is no problem with pasteurized milk (as long as you are not one of those who do not possess the lactose enzyme and then cannot efficiently digest milk - including raw milk). it is an excellent food source and should not be avoided by those seeking health and who desire muscle size and muscle strength (as long as it is understood that we are talking WHOLE FAT milk here and none of that crap 2% or 1% or skim milk!)
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