Olive oil and avocado oil are higher in monounsaturated fat, which is neither an omega-3 nor an omega-6. It’s still quality fat, but it’s more of the fat that’s recommended for active people. If you’re frying bacon in coconut oil, you’ll actually be replacing some of the fat in the bacon with fat from the coconut oil. It has a relatively low viscosity, and the ability to penetrate membranes, so it’s very effective in this case. The best time to use coconut oil is when you’re frying fatty foods. It’s a liquid, so it’ll mix with everything-and you’ll be getting only what you need. Although some people love cooking with coconut oil-I like it with eggs and bacon-you’re better off just using straight MCT oil. The not-as-good news is that the rest of the stuff in coconut oil isn’t quite as scintillating. Then, depending on whether you’re adding carbs to your post-workout shake or not (we don’t combine carbs and fat), have another 10–20 grams after you train.Ĭoconut oil is composed of approximately 66% MCTs. The prescription: Take 10 grams first thing in the morning. After your first meal, there’s no difference between taking a spoonful of coconut oil and a spoonful of butter. As a result, if you’re eating fat all day, you have a constant source of FFA. After that, whatever fats you eat early in the morning will be available a few hours later. Ingesting them then will give you an immediate boost in FFA, which will jump-start your ketone production and keep you producing ketones for a longer period of time. MCTs’ real magic happens when you first wake up. The bypassing of this channel also makes it impossible for your body to go into rhabdomyolysis-a breaking down of damaged muscle tissue, which, if it doesn’t kill you, will send you to the hospital for a few weeks. MCTs can get in and fuel your cells better. MCTs will also circumvent the enzymes needed to cleave longer fatty acids in order to use them for energy. Ketones will help fuel your cells and improve your cardiac muscle efficiency. This gives you a large spike in your FFA levels, which can create significant ketone production. MCTs, in contrast, pass into your system directly. Most fats take up to two or three hours before they spark any kind of surge in available free fatty acids (FFA) for energy. Medium-chain triglycerides (MCT) bypass many of the normal mechanisms for fatty acid absorption. The solution? Cut out most vegetable and nut oils from your diet, and replace them with better alternatives. Your ability to create all the fatty acids you need from the raw materials your body has available is also greatly inhibited. If you consume too much omega-6, your body becomes pro-inflammatory. They also compete for all the enzymes necessary to convert all the other fats in your system to things you need. Omega-6 fatty acids are far too inflammatory for what we need, and we’re already inundated with them because of everything else we’re taking in. I can’t recommend most vegetable and nut oils because they contain very high ratios of omega-6 fatty acids to omega- 3s. I’m only addressing people’s preferences with regard to stuff like olive oil, and why our options are so limited. Bear in mind, however, that I’m not addressing any animal oils or fats in this article. They’re not a substance you need to be ingesting if your goal is to put on muscle while burning fat and increasing your performance. I advise everyone to steer well clear of vegetable oils. I’m constantly being asked to explain the pros and cons of all the different oils that can be used for cooking, and people are always surprised at how vehemently opposed I am to most vegetable and nut oils, and how I’m a fan of coconut oil instead.
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