I am not a scientist. Nor am I particularly a person who follows “trends”. I march to the beat of my own drum. Everything you are about to read is unapologetically, first person anecdotal.
I’ve recently eliminated all kinds of crap from my personal eating plan. Eliminated, evicted, booted, cannonball shot, whatever verb form you wish to apply. They are GONE with brute force.
I vehemently dislike the phrase “giving up foods” when it comes to changing what I eat. The implications surrounding that phrase immediately conjure up someone, with, puppy dog eyes, looking mournfully at a piece of food, longing to still keep it, but with the air of a martyr, making some insurmountable sacrifice.
I “sacrificed” nothing. More like, took out the damn trash and have no intentions of looking back. I will go into my personal reasons for doing this in another post, but not this one. In this post, I’ll describe what led me to my love affair with putting butter in my coffee.
One of the things that bothered me was the quality of seemingly normal every day foods. When switching to a low-carbohydrate (sugar-free, grain free especially) eating plan, I wanted to still have cream in my coffee, but I am one of those folks who goes by ingredients, not the stupid nutritional breakdown which proclaims “zero carbs” on a cartonful of junk. Coffee cream, or even whipping cream, contains a lot of preservatives and stabilisers to enhance shelf-life. The “blend cream” contains milk and cream, but I wanted to be all about the cream. Surely it couldn’t be THAT hard to sell real cream without all the crap in it? Apparently the only “ordinary brands” of food that sell single ingredient of cream don’t do it unless they churn it into butter first. Well, so be it!
I saw a lot of news articles about what people call bulletproof coffee. It is, if you are doing it the expensive way, organic coffee, butter from grass-fed cows, and some kind of MCT oil. The “recipe” is based on the tibetan tradition of putting yak butter in tea.
I live in Canada and can neither afford nor obtain the Irish “grass fed butter”, but organic extra-virgin coconut oil is fairly easy to obtain. My husband is a long time coffee hobbyist who roasts his own fair trade, organic coffee beans, so I was all set in the “upgraded coffee” department. The only thing I had to compromise on is the butter, and in my experience it doesn’t make that much of a difference. I buy regular unsalted butter for this purpose, and when organic goes on sale, yippee, bonus. Besides, the Bulletproof (named) recipe is a tweak of the original, so I can also tweak to meet my financial and personal realistic needs.
Butter is just churned cream. When it’s softened in a cup of coffee it is just essentially ready for “re-whipping”. I remember as a kid being told not to whip the cream too much or it would “turn into butter”. So, frothing a couple tablespoons into a cup of coffee with a blob of coconut oil, using a pyrex cup and an immersion blender, and I have something visually resembling a “frap” (I haven’t bought fraps at Starbucks so excuse my ignorance on that front- I just go by the pictures). It also tastes creamy and frothy the way a specialty coffee would.
I ignored all the claims (energy, satiety, clarity of thought and alertness, etc) thinking, it’s a bunch of hoo-ha, just marketing, and at best it would be a way to have a coffee treat with just better quality ingredients. But I have been finding myself with increased energy. Cravings to binge are pretty much labotomized from my brain, and just this morning I walked (at MY request) 11 K at a pace of about 10 minute, 15 seconds per kilometre, with my husband.
I don’t credit the bulletproof (small b- it’s my own tweaked concoction) coffee alone, though. As it is but one component in how I changed my food routine. I also credit the guillotining of offensive ingredients that perpetuated my chronic conditions. But I cannot NOT give it a nod of approval for how it has enabled me to carry on with my healing.