How to Make Your Coffee Bulletproof…

Although I drink my cof­fee black, this is an inter­est­ing way to get your good fats, arti­cle from Dave Asprey:

When I tell friends (and pretty much any­one who asks) that I eat half my calo­ries from healthy fats, one of the most com­mon ques­tions after “Why?” is “How?”

I start the aver­age day with a cup of Bul­let­proof cof­fee. I learned about the power of but­ter at 18,000 feet ele­va­tion near Mt. Kailash in Tibet when I stag­gered into a guest house from the –10 degree weather and was lit­er­ally reju­ve­nated by a creamy cup of yak but­ter tea


  • Start with 500 ml (2 mugs) of black cof­fee brewed with mold-free beans (important)
  • Add 2 Tbs (or more, I pre­fer 80 grams, about 2/3 of a stan­dard stick of but­ter) of Kerry Gold or other UNSALTED grass-fed butter
  • Add 30 grams of MCT oil for max energy, weight loss and brain func­tion (optional if you have none)
  • Blend with a pre-heated hand blender, Magic Bul­let, or (best) counter top blender until there is a creamy head of foam

It’s really fast and easy to pre­pare.  Allow me to stat that salted cof­fee is a crime. Do not do this with salted but­ter. Bleah.

Grass-fed but­ter is much health­ier than other but­ter.  It doesn’t make cho­les­terol lev­els worse, it opti­mizes them!  Start­ing your day with grass-fed but­ter will give you lots of energy and it will give your body healthy fats that it will use to make cell walls and hormones.

Read the whole arti­cle » Recipe: How to Make Your Cof­fee Bulletproof…And Your Morn­ing Too The Bul­let­proof Exec­u­tive.

How do you pick a great cup of cof­fee that will make you per­form bet­ter, feel bet­ter, and live longer?

Here’s the Bul­let­proof Exec­u­tive way.

  • Never use decaf. Ever. Caf­feine pro­tects the beans from more mold. You need it in your cof­fee or you shouldn’t drink it.
  • Never choose robusta (cheap, instant) beans. These are moldier, which is why they are higher in caf­feine too (as a defense against mold on the bush). Drink arabica.
  • Insist on wet process beans. Many higher end African cof­fees use nat­ural process, which means they dry the beans in the sun, giv­ing them time to mold. Wet process cof­fee uses far less time and rinses the beans, mak­ing for lower-toxin coffee.
  • Aim for Cen­tral Amer­i­can vari­eties grown at higher ele­va­tions where mold is scarce. (Bonus points if they’re blessed by shamans, one-armed monks, or picked by orphans…)
  • Sin­gle estate is bet­ter than major brands. If it is sold by a national cof­fee house, its mixed with count­less other sources, and you can guar­an­tee that some toxic mold made it into the coffee.
  • If you can’t find good beans, order an Amer­i­cano because steam helps to break down the toxins.

via » What Dr. Mer­cola didn’t say about cof­fee, brains, and mus­cle (video) The Bul­let­proof Exec­u­tive.


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