Comments on: Liquid Fat Bomb

By: Brant

Brant — Sun, 18 Jul 2010 06:06:15 +0000

Richard, here’s my version:

-small cup raw milk (Jersey cows have the highest fat content, right?) OR heavy cream
-handful of unsweetened coconut flakes
-4-6 raw pastured eggs
-.5-1 small banana
-handful of ice

This is more of a raw smoothie meal than just a shot of fat, obviously. I feel like I digest these things super quickly. Great for after a workout.

By: jon w

jon w — Sat, 08 May 2010 01:57:06 +0000

awesome, I just “bombed” tara parkerpop’s “smoothie” column with this.

By: Richard Nikoley

Richard Nikoley — Tue, 09 Mar 2010 18:34:11 +0000

Well Dana, the post is so old now that it’s been some time since I have used any kind of sweetener in anything. I just don’t.

By: Richard Nikoley

Richard Nikoley — Tue, 09 Mar 2010 18:33:21 +0000

Yes, Dana. Old post and I’m now well aware of the difference.

By: Dana

Dana — Tue, 09 Mar 2010 07:41:09 +0000

Oh, and, as far as sweeteners go, have you tried Truvia or Purevia yet? There may be one or two other sweeteners with a similar formulation. They took the sweet part of stevia and blended it with a sugar alcohol. The sugar alcohol in question is one I wasn’t that crazy about because I couldn’t taste it very well, but it balances out the stevia taste nicely.

You still can’t bake with it, but in a pinch it’s good in coffee. My only complaint is that unlike sucralose bulked with maltodextrin, your drink must be hot to dissolve this sweetener. I’m a weirdo who likes cold coffee, so that just doesn’t fly.

By: Dana

Dana — Tue, 09 Mar 2010 07:39:14 +0000

I know this is an old post and comment but I gotta say, the glucose in sugar is less of a problem than the fructose is. We started really seeing a spike in metabolic syndrome and heart disease rates in the U.S. when sugar got cheap. Before that, we still had glucose sources–i.e., bread. But we weren’t dropping like flies from it.

We also weren’t as healthy as we would have been had we never picked up grain agriculture… but still.

By: Jolly

Jolly — Wed, 20 Jan 2010 21:14:55 +0000

Tried this yesterday (without the sweetner) Tasted great! A good way to increase my fat intake

By: Alex Thorn

Alex Thorn — Wed, 13 Jan 2010 11:08:49 +0000

I use food grade glycerine (glycerol). It is basically the backbone of a triglyceride molecule after the fatty acids have been stripped off. It is in the same class as sugar alcohols like xylitol. It has an astringent sweetness, is clear, odourless with a viscous texture. It is said that it does not elevate either serum glucose or insulin.

By: Kyle Bennett

Kyle Bennett — Fri, 22 Feb 2008 14:01:54 +0000

Migraineur,

That's a good point. I wonder if there is a natural sweetener out there without the chemical hinkiness of the artificials and the high glycemic index of sucrose and fructose?

Remember stevia? It was all the rage when Atkins first started getting big. I used it a few times back then, and liked it, but it had problems. It was so intense, that getting the right amount was difficult (i.e., wet your finger and coat it with stevia, and that was almost too much for a cup of coffee.) And if you overdid it, it would get bitter. I think it also had problems with breaking down in heat, so it wasn't good for coffee or baking.

By: Migraineur

Migraineur — Fri, 22 Feb 2008 09:21:06 +0000

I just found you on Peter's Hyperlipid blog.

I probably would've used 1 teaspoon of real sugar - this would add 4 grams of carb (16 carb calories) versus the one in the Splenda packet. I don't trust either sugar or artificial sweeteners, so I try to limit both and alternate between the two.