On a low-carb diet, olive and coconut oil create an
unpleasant/metallic/salty/tinny sensation that occurs in the
mid/back/side parts of the tongue, while beans and especially artichoke
produce a pleasant/sweet/minty sensation near the tip of the tounge.
Does anyone know which Volatile Fatty Acid (VFA) or SCFA is primarily
produced by the resistant starches such as inulin? When olive or
coconut oil is consumed, in what form is it transported in the
circulatory system. Oils are susceptible to oxidation. Sugars are
susceptible to glycation. Would SCFAs be an ideal compromise between
the two? Which source (glucose, VFAs, SCFAs, LCFAs, Protiens) produces
the least ROS/AGEs? Is there any advantage of using an energy source
that bypasses the glycolysis part of the cellular respiration. TIA
General fitness, health and nutrition · Public discussion
Best Overall Energy Source for Longevity?
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- General fitness, health and nutrition
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- 12 June 2005
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- jaym1212
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I've noticed that the differences in coconut oil quality vary greatly.
Coconut Oil Supreme gets my vote as best tasting, but I haven't tried
them all. You can also buy shredded coconut and grind it finer if you
like. I buy 25 pound bags of shredded coconut, and then grind it fine
and put in on many different things.As to the olive oil, that also depends upon quality. The high quality
oils can be high in antioxidants that have a bitterness to them, so
it's not necessarily the fatty acids that are causing the problem you
mention. I wouldn't advise cooking at high temperature with any
substance that has a lot of double bonded fatty acids - a recipe for
disaster if there ever was one. Boiling is okay, in general, but why
not just heat the dish up to taste? If it's got meat, and you want it
cooked well, just boil the meat, the warm up the sauce and put the meat
in and mix it around. -
Quoted message said:
I wouldn't advise cooking at high temperature with any
substance that has a lot of double bonded fatty acids
- a recipe for disaster if there ever was one.Since VFAs and SCFAs (produced by gut flora from soluble fiber /
resistance starches) are less cytotoxic (according to a study you had
published earlier) primarly due to having fewer double bonds and
shorter chain lengths, would they be a preferrable source of energy
compared to unheated EEVO/EECO or glucose from simple carbs?
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