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Dair Free, Low Sugar, High Cal Shake
- Thread starter jfarel
- Start date
Lance2020x
New member
Did you check into Creon's MoreEXTRAHelpings nestle non-dairy calorie shakes?
Lance2020x
New member
Did you check into Creon's MoreEXTRAHelpings nestle non-dairy calorie shakes?
Lance2020x
New member
Did you check into Creon's MoreEXTRAHelpings nestle non-dairy calorie shakes?
Lance2020x
New member
Did you check into Creon's MoreEXTRAHelpings nestle non-dairy calorie shakes?
Lance2020x
New member
Did you check into Creon's MoreEXTRAHelpings nestle non-dairy calorie shakes?
This is from my own research so you may want to do your own as well:
I too wanted to figure out which fats are "good" and which are "bad." After my research, I am comfortable with the idea that much of the current diet recommendations about saturated fat being a main culprit in increased heart disease and cancer rate as fairly bloated and unscientific. It is too much to get into here but I highly recommend reading the fat section of a book called "Nourishing Traditions" by Sally Fallon - sources in the back are plentiful. Mary Enig, PhD studies the role and importance of fat and cholestrol in the diet and writes about which fats are required and healthy...<a target=_blank class=ftalternatingbarlinklarge href="http://www.bethesdapress.com/.">http://www.bethesdapress.com/.</a> A basic overview is that polyunsatutated, hydrogenated oils , and particulary trans fatty acids are the fats responsible for issues in the body. Most of the polyunsaturated fats in our diet are high in omega 6 and have little to no omega 3. These unhealthy fats also tend to go rancid quickly leading to free radical damage in the cells. All of this gives rise to inflammation.
Healthy sources of saturated fats (like coconut oil due to the medium chain fatty acids which are easy to digest and lauric acid which is antifungal and anitmicrobal) are important in keeping the lipid balance and cholestrol levels at optimal levels. Other healthy sources of saturated fats are butter, grass-fed animals (grain fed gives rise to omega 6 while grass and free-range animal meat/fat is rich in omega 3), olive oil, coconut oil (and MCT), egg yolks (cooked), and expellor-expressed flax seed oil (must refridgerate).
I prefer Thai Kitchen coconut milk from the grocery ($1.39 average) and Trader Joes has a brand (get full fat versions), Spectrum coconut oil for cooking chicken and such, or www.tropicaltraditions.com for oil, flour, and coconut cream.
Balance is important here and starting off slow to see how you do is probably a good idea. Look at little ways to use some of the healthy fats/proteins at each meal in small amounts throughout the day. The sum total of all the things may add significant calories but it will be in small amounts the body can handle.
Another way I use coconut milk is in cooking my rice.
I too wanted to figure out which fats are "good" and which are "bad." After my research, I am comfortable with the idea that much of the current diet recommendations about saturated fat being a main culprit in increased heart disease and cancer rate as fairly bloated and unscientific. It is too much to get into here but I highly recommend reading the fat section of a book called "Nourishing Traditions" by Sally Fallon - sources in the back are plentiful. Mary Enig, PhD studies the role and importance of fat and cholestrol in the diet and writes about which fats are required and healthy...<a target=_blank class=ftalternatingbarlinklarge href="http://www.bethesdapress.com/.">http://www.bethesdapress.com/.</a> A basic overview is that polyunsatutated, hydrogenated oils , and particulary trans fatty acids are the fats responsible for issues in the body. Most of the polyunsaturated fats in our diet are high in omega 6 and have little to no omega 3. These unhealthy fats also tend to go rancid quickly leading to free radical damage in the cells. All of this gives rise to inflammation.
Healthy sources of saturated fats (like coconut oil due to the medium chain fatty acids which are easy to digest and lauric acid which is antifungal and anitmicrobal) are important in keeping the lipid balance and cholestrol levels at optimal levels. Other healthy sources of saturated fats are butter, grass-fed animals (grain fed gives rise to omega 6 while grass and free-range animal meat/fat is rich in omega 3), olive oil, coconut oil (and MCT), egg yolks (cooked), and expellor-expressed flax seed oil (must refridgerate).
I prefer Thai Kitchen coconut milk from the grocery ($1.39 average) and Trader Joes has a brand (get full fat versions), Spectrum coconut oil for cooking chicken and such, or www.tropicaltraditions.com for oil, flour, and coconut cream.
Balance is important here and starting off slow to see how you do is probably a good idea. Look at little ways to use some of the healthy fats/proteins at each meal in small amounts throughout the day. The sum total of all the things may add significant calories but it will be in small amounts the body can handle.
Another way I use coconut milk is in cooking my rice.
This is from my own research so you may want to do your own as well:
I too wanted to figure out which fats are "good" and which are "bad." After my research, I am comfortable with the idea that much of the current diet recommendations about saturated fat being a main culprit in increased heart disease and cancer rate as fairly bloated and unscientific. It is too much to get into here but I highly recommend reading the fat section of a book called "Nourishing Traditions" by Sally Fallon - sources in the back are plentiful. Mary Enig, PhD studies the role and importance of fat and cholestrol in the diet and writes about which fats are required and healthy...<a target=_blank class=ftalternatingbarlinklarge href="http://www.bethesdapress.com/.">http://www.bethesdapress.com/.</a> A basic overview is that polyunsatutated, hydrogenated oils , and particulary trans fatty acids are the fats responsible for issues in the body. Most of the polyunsaturated fats in our diet are high in omega 6 and have little to no omega 3. These unhealthy fats also tend to go rancid quickly leading to free radical damage in the cells. All of this gives rise to inflammation.
Healthy sources of saturated fats (like coconut oil due to the medium chain fatty acids which are easy to digest and lauric acid which is antifungal and anitmicrobal) are important in keeping the lipid balance and cholestrol levels at optimal levels. Other healthy sources of saturated fats are butter, grass-fed animals (grain fed gives rise to omega 6 while grass and free-range animal meat/fat is rich in omega 3), olive oil, coconut oil (and MCT), egg yolks (cooked), and expellor-expressed flax seed oil (must refridgerate).
I prefer Thai Kitchen coconut milk from the grocery ($1.39 average) and Trader Joes has a brand (get full fat versions), Spectrum coconut oil for cooking chicken and such, or www.tropicaltraditions.com for oil, flour, and coconut cream.
Balance is important here and starting off slow to see how you do is probably a good idea. Look at little ways to use some of the healthy fats/proteins at each meal in small amounts throughout the day. The sum total of all the things may add significant calories but it will be in small amounts the body can handle.
Another way I use coconut milk is in cooking my rice.
I too wanted to figure out which fats are "good" and which are "bad." After my research, I am comfortable with the idea that much of the current diet recommendations about saturated fat being a main culprit in increased heart disease and cancer rate as fairly bloated and unscientific. It is too much to get into here but I highly recommend reading the fat section of a book called "Nourishing Traditions" by Sally Fallon - sources in the back are plentiful. Mary Enig, PhD studies the role and importance of fat and cholestrol in the diet and writes about which fats are required and healthy...<a target=_blank class=ftalternatingbarlinklarge href="http://www.bethesdapress.com/.">http://www.bethesdapress.com/.</a> A basic overview is that polyunsatutated, hydrogenated oils , and particulary trans fatty acids are the fats responsible for issues in the body. Most of the polyunsaturated fats in our diet are high in omega 6 and have little to no omega 3. These unhealthy fats also tend to go rancid quickly leading to free radical damage in the cells. All of this gives rise to inflammation.
Healthy sources of saturated fats (like coconut oil due to the medium chain fatty acids which are easy to digest and lauric acid which is antifungal and anitmicrobal) are important in keeping the lipid balance and cholestrol levels at optimal levels. Other healthy sources of saturated fats are butter, grass-fed animals (grain fed gives rise to omega 6 while grass and free-range animal meat/fat is rich in omega 3), olive oil, coconut oil (and MCT), egg yolks (cooked), and expellor-expressed flax seed oil (must refridgerate).
I prefer Thai Kitchen coconut milk from the grocery ($1.39 average) and Trader Joes has a brand (get full fat versions), Spectrum coconut oil for cooking chicken and such, or www.tropicaltraditions.com for oil, flour, and coconut cream.
Balance is important here and starting off slow to see how you do is probably a good idea. Look at little ways to use some of the healthy fats/proteins at each meal in small amounts throughout the day. The sum total of all the things may add significant calories but it will be in small amounts the body can handle.
Another way I use coconut milk is in cooking my rice.
This is from my own research so you may want to do your own as well:
I too wanted to figure out which fats are "good" and which are "bad." After my research, I am comfortable with the idea that much of the current diet recommendations about saturated fat being a main culprit in increased heart disease and cancer rate as fairly bloated and unscientific. It is too much to get into here but I highly recommend reading the fat section of a book called "Nourishing Traditions" by Sally Fallon - sources in the back are plentiful. Mary Enig, PhD studies the role and importance of fat and cholestrol in the diet and writes about which fats are required and healthy...<a target=_blank class=ftalternatingbarlinklarge href="http://www.bethesdapress.com/.">http://www.bethesdapress.com/.</a> A basic overview is that polyunsatutated, hydrogenated oils , and particulary trans fatty acids are the fats responsible for issues in the body. Most of the polyunsaturated fats in our diet are high in omega 6 and have little to no omega 3. These unhealthy fats also tend to go rancid quickly leading to free radical damage in the cells. All of this gives rise to inflammation.
Healthy sources of saturated fats (like coconut oil due to the medium chain fatty acids which are easy to digest and lauric acid which is antifungal and anitmicrobal) are important in keeping the lipid balance and cholestrol levels at optimal levels. Other healthy sources of saturated fats are butter, grass-fed animals (grain fed gives rise to omega 6 while grass and free-range animal meat/fat is rich in omega 3), olive oil, coconut oil (and MCT), egg yolks (cooked), and expellor-expressed flax seed oil (must refridgerate).
I prefer Thai Kitchen coconut milk from the grocery ($1.39 average) and Trader Joes has a brand (get full fat versions), Spectrum coconut oil for cooking chicken and such, or www.tropicaltraditions.com for oil, flour, and coconut cream.
Balance is important here and starting off slow to see how you do is probably a good idea. Look at little ways to use some of the healthy fats/proteins at each meal in small amounts throughout the day. The sum total of all the things may add significant calories but it will be in small amounts the body can handle.
Another way I use coconut milk is in cooking my rice.
I too wanted to figure out which fats are "good" and which are "bad." After my research, I am comfortable with the idea that much of the current diet recommendations about saturated fat being a main culprit in increased heart disease and cancer rate as fairly bloated and unscientific. It is too much to get into here but I highly recommend reading the fat section of a book called "Nourishing Traditions" by Sally Fallon - sources in the back are plentiful. Mary Enig, PhD studies the role and importance of fat and cholestrol in the diet and writes about which fats are required and healthy...<a target=_blank class=ftalternatingbarlinklarge href="http://www.bethesdapress.com/.">http://www.bethesdapress.com/.</a> A basic overview is that polyunsatutated, hydrogenated oils , and particulary trans fatty acids are the fats responsible for issues in the body. Most of the polyunsaturated fats in our diet are high in omega 6 and have little to no omega 3. These unhealthy fats also tend to go rancid quickly leading to free radical damage in the cells. All of this gives rise to inflammation.
Healthy sources of saturated fats (like coconut oil due to the medium chain fatty acids which are easy to digest and lauric acid which is antifungal and anitmicrobal) are important in keeping the lipid balance and cholestrol levels at optimal levels. Other healthy sources of saturated fats are butter, grass-fed animals (grain fed gives rise to omega 6 while grass and free-range animal meat/fat is rich in omega 3), olive oil, coconut oil (and MCT), egg yolks (cooked), and expellor-expressed flax seed oil (must refridgerate).
I prefer Thai Kitchen coconut milk from the grocery ($1.39 average) and Trader Joes has a brand (get full fat versions), Spectrum coconut oil for cooking chicken and such, or www.tropicaltraditions.com for oil, flour, and coconut cream.
Balance is important here and starting off slow to see how you do is probably a good idea. Look at little ways to use some of the healthy fats/proteins at each meal in small amounts throughout the day. The sum total of all the things may add significant calories but it will be in small amounts the body can handle.
Another way I use coconut milk is in cooking my rice.
This is from my own research so you may want to do your own as well:
I too wanted to figure out which fats are "good" and which are "bad." After my research, I am comfortable with the idea that much of the current diet recommendations about saturated fat being a main culprit in increased heart disease and cancer rate as fairly bloated and unscientific. It is too much to get into here but I highly recommend reading the fat section of a book called "Nourishing Traditions" by Sally Fallon - sources in the back are plentiful. Mary Enig, PhD studies the role and importance of fat and cholestrol in the diet and writes about which fats are required and healthy...<a target=_blank class=ftalternatingbarlinklarge href="http://www.bethesdapress.com/.">http://www.bethesdapress.com/.</a> A basic overview is that polyunsatutated, hydrogenated oils , and particulary trans fatty acids are the fats responsible for issues in the body. Most of the polyunsaturated fats in our diet are high in omega 6 and have little to no omega 3. These unhealthy fats also tend to go rancid quickly leading to free radical damage in the cells. All of this gives rise to inflammation.
Healthy sources of saturated fats (like coconut oil due to the medium chain fatty acids which are easy to digest and lauric acid which is antifungal and anitmicrobal) are important in keeping the lipid balance and cholestrol levels at optimal levels. Other healthy sources of saturated fats are butter, grass-fed animals (grain fed gives rise to omega 6 while grass and free-range animal meat/fat is rich in omega 3), olive oil, coconut oil (and MCT), egg yolks (cooked), and expellor-expressed flax seed oil (must refridgerate).
I prefer Thai Kitchen coconut milk from the grocery ($1.39 average) and Trader Joes has a brand (get full fat versions), Spectrum coconut oil for cooking chicken and such, or www.tropicaltraditions.com for oil, flour, and coconut cream.
Balance is important here and starting off slow to see how you do is probably a good idea. Look at little ways to use some of the healthy fats/proteins at each meal in small amounts throughout the day. The sum total of all the things may add significant calories but it will be in small amounts the body can handle.
Another way I use coconut milk is in cooking my rice.
I too wanted to figure out which fats are "good" and which are "bad." After my research, I am comfortable with the idea that much of the current diet recommendations about saturated fat being a main culprit in increased heart disease and cancer rate as fairly bloated and unscientific. It is too much to get into here but I highly recommend reading the fat section of a book called "Nourishing Traditions" by Sally Fallon - sources in the back are plentiful. Mary Enig, PhD studies the role and importance of fat and cholestrol in the diet and writes about which fats are required and healthy...<a target=_blank class=ftalternatingbarlinklarge href="http://www.bethesdapress.com/.">http://www.bethesdapress.com/.</a> A basic overview is that polyunsatutated, hydrogenated oils , and particulary trans fatty acids are the fats responsible for issues in the body. Most of the polyunsaturated fats in our diet are high in omega 6 and have little to no omega 3. These unhealthy fats also tend to go rancid quickly leading to free radical damage in the cells. All of this gives rise to inflammation.
Healthy sources of saturated fats (like coconut oil due to the medium chain fatty acids which are easy to digest and lauric acid which is antifungal and anitmicrobal) are important in keeping the lipid balance and cholestrol levels at optimal levels. Other healthy sources of saturated fats are butter, grass-fed animals (grain fed gives rise to omega 6 while grass and free-range animal meat/fat is rich in omega 3), olive oil, coconut oil (and MCT), egg yolks (cooked), and expellor-expressed flax seed oil (must refridgerate).
I prefer Thai Kitchen coconut milk from the grocery ($1.39 average) and Trader Joes has a brand (get full fat versions), Spectrum coconut oil for cooking chicken and such, or www.tropicaltraditions.com for oil, flour, and coconut cream.
Balance is important here and starting off slow to see how you do is probably a good idea. Look at little ways to use some of the healthy fats/proteins at each meal in small amounts throughout the day. The sum total of all the things may add significant calories but it will be in small amounts the body can handle.
Another way I use coconut milk is in cooking my rice.
This is from my own research so you may want to do your own as well:
I too wanted to figure out which fats are "good" and which are "bad." After my research, I am comfortable with the idea that much of the current diet recommendations about saturated fat being a main culprit in increased heart disease and cancer rate as fairly bloated and unscientific. It is too much to get into here but I highly recommend reading the fat section of a book called "Nourishing Traditions" by Sally Fallon - sources in the back are plentiful. Mary Enig, PhD studies the role and importance of fat and cholestrol in the diet and writes about which fats are required and healthy...<a target=_blank class=ftalternatingbarlinklarge href="http://www.bethesdapress.com/.">http://www.bethesdapress.com/.</a> A basic overview is that polyunsatutated, hydrogenated oils , and particulary trans fatty acids are the fats responsible for issues in the body. Most of the polyunsaturated fats in our diet are high in omega 6 and have little to no omega 3. These unhealthy fats also tend to go rancid quickly leading to free radical damage in the cells. All of this gives rise to inflammation.
Healthy sources of saturated fats (like coconut oil due to the medium chain fatty acids which are easy to digest and lauric acid which is antifungal and anitmicrobal) are important in keeping the lipid balance and cholestrol levels at optimal levels. Other healthy sources of saturated fats are butter, grass-fed animals (grain fed gives rise to omega 6 while grass and free-range animal meat/fat is rich in omega 3), olive oil, coconut oil (and MCT), egg yolks (cooked), and expellor-expressed flax seed oil (must refridgerate).
I prefer Thai Kitchen coconut milk from the grocery ($1.39 average) and Trader Joes has a brand (get full fat versions), Spectrum coconut oil for cooking chicken and such, or www.tropicaltraditions.com for oil, flour, and coconut cream.
Balance is important here and starting off slow to see how you do is probably a good idea. Look at little ways to use some of the healthy fats/proteins at each meal in small amounts throughout the day. The sum total of all the things may add significant calories but it will be in small amounts the body can handle.
Another way I use coconut milk is in cooking my rice.
I too wanted to figure out which fats are "good" and which are "bad." After my research, I am comfortable with the idea that much of the current diet recommendations about saturated fat being a main culprit in increased heart disease and cancer rate as fairly bloated and unscientific. It is too much to get into here but I highly recommend reading the fat section of a book called "Nourishing Traditions" by Sally Fallon - sources in the back are plentiful. Mary Enig, PhD studies the role and importance of fat and cholestrol in the diet and writes about which fats are required and healthy...<a target=_blank class=ftalternatingbarlinklarge href="http://www.bethesdapress.com/.">http://www.bethesdapress.com/.</a> A basic overview is that polyunsatutated, hydrogenated oils , and particulary trans fatty acids are the fats responsible for issues in the body. Most of the polyunsaturated fats in our diet are high in omega 6 and have little to no omega 3. These unhealthy fats also tend to go rancid quickly leading to free radical damage in the cells. All of this gives rise to inflammation.
Healthy sources of saturated fats (like coconut oil due to the medium chain fatty acids which are easy to digest and lauric acid which is antifungal and anitmicrobal) are important in keeping the lipid balance and cholestrol levels at optimal levels. Other healthy sources of saturated fats are butter, grass-fed animals (grain fed gives rise to omega 6 while grass and free-range animal meat/fat is rich in omega 3), olive oil, coconut oil (and MCT), egg yolks (cooked), and expellor-expressed flax seed oil (must refridgerate).
I prefer Thai Kitchen coconut milk from the grocery ($1.39 average) and Trader Joes has a brand (get full fat versions), Spectrum coconut oil for cooking chicken and such, or www.tropicaltraditions.com for oil, flour, and coconut cream.
Balance is important here and starting off slow to see how you do is probably a good idea. Look at little ways to use some of the healthy fats/proteins at each meal in small amounts throughout the day. The sum total of all the things may add significant calories but it will be in small amounts the body can handle.
Another way I use coconut milk is in cooking my rice.