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I know some post have been defending sucralose. Well at the end of the day, that's the only thing I removed and it fixed my plateau YMMV
n=1 is more important than any million peer-reviewed studies.Good job finding your stumbling block.
Well people only defend because they are seeing results with it. This post actually helped me see that sucralose and erythritol might actually play a different role with people with a higher body fat %. But hey, we learn new things everyday, going on this diet for a year, and I been researching the living heck out of sugar alcohol and artificial sweeteners and their effects on the body, but it never came into my mind on the effects on different body types.Now I'm currently sipping this coffee and coconut oil without splenda.. with a grimace look on my face. Guh.. I hope I get used to this quickly.
Well people only defend because they are seeing results with it. This post actually helped me see that sucralose and erythritol might actually play a different role with people with a higher body fat %. But hey, we learn new things everyday, going on this diet for a year, and I been researching the living heck out of sugar alcohol and artificial sweeteners and their effects on the body, but it never came into my mind on the effects on different body types.Now I'm currently sipping this coffee and coconut oil without splenda.. with a grimace look on my face. Guh.. I hope I get used to this quickly.
Try cold brewing your coffee (seriously, just for grins and giggles) I find that cold brewing it brings out the natural sweetness in the coffee beans. Its not an overwhelming amount, but its definitely enough to get me to notice a difference!
I was thinking about doing it with my french press. I gotten pretty used to the routine of heating my coffee and having coconut oil melt right into it. Do you eat up the coconut oil by a microwave or something.. and pour it into your cold press coffee? Or do you drink the coffee as is without coconut oil?
I wouldnt microwave the CO. You could potentially fry the benefits right out of the stuff. The 1 time I had to melt CO i put it in a small metal dish and placed it on the stovetop on low heat.
That'd be hard to do while being at work.. what I could do is put just a bit of hot water in a cup, add the coconut oil to that.. and skim off the melt oil and add to the coffee that way.
The only non-liquid sweetner that never stalls me, (no mattre how large the amount), is granulated erythrithol. I usually use Nature Sweet, or Truvia. Boh are 100% erythrithol (stevia derived), with no maltodextrin/fillers blended in.
That'd be hard to do while being at work.. what I could do is put just a bit of hot water in a cup, add the coconut oil to that.. and skim off the melt oil and add to the coffee that way.
Oo your at work haha that would be hard. Just eat the CO or yea melt it in water.
Kiefer talks a lot about this exact subject in his podcast with Sean Hyson. Something to do with consistent intake of sugar alcohols greatly increases the number of specialized bacteria in your gut and those bacterium can throw off greater and greater amounts (blank) that will cause a progressively larger insulin response as time goes by.Splenda will not do the same thing.I think I regurgitated that somewhat correct.
Splenda in the pure tablet form. Dont get it confused with the Splenda Packets at the gas station. Those are cut with sucrose or maltodextrin.
“I wouldnt microwave the CO. You could potentially fry the benefits right out of the stuff. ” Is there some research I can find to help me understand why CO melted by microwaves would lose effectiveness vs that melted by hot coffee or fried in a pan?
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