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Kenton

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Everything posted by Kenton

  1. CE appears to help you preserve your "you."
  2. since you mention it, one can imagine i spent quite some time looking for words besides "hard nipples" and "shrunken sack," haha. btw, i am starting to feel thermogenesis (TG) kicking in. i'm about 10 days into mild CE. it is an empowering feeling and feels like a battery pack around my neck, upper backbone, and chest area above my armpits. it feels very good and comforting, exactly like an electric blanket. i do not feel any draining of energy or feeling of loss as my body "blows through" that energy (which I find curious). WITH ACTIVE BAT, I THINK THE COLD IS NOT (AS) UNCOMFORTABLE. just as jumping into cold water after getting very hot from a Jacuzzi, sauna, mowing grass, or sports, feels good or even refreshing but feels terrible if one is already cold, entering into cold temps. with active BAT can feel okay as compared to not having active BAT. i've been experiencing TG on and off for the past three days, making me want to post the "CE Signs" on how I try to stay in the CE zone. I also have a few more signs - cramping lower legs/feet at night in the cold (expected and proving to be transitory, and yes i do get all my electrolytes) and less tossing, turning, and thinking in bed while sleeping per my FitBit (interpreted to mean that, frankly, my body may not want to move to cold parts of sheets, etc.), the thinking being less because my mind is preoccupied on staying warm (expected to be transitory as i acclimate). btw, it's ironic that when i started CR i tried so hard to fight TG (even pre and post prandial TG) and tried so hard to gain adipose for insulation purposes so i would not have TG while surfing. (if i had known then what i think we know now i would have not worried about all that TG, but then it's the only way we could understand a person like me being able to cut energy intake). hmm, could it be that all the BAT creating TG i used to have from surfing (and just liking to be cold) may be coming back quicker now from some analogy of muscle memory.
  3. Daily Observable Mild CR Signs - hunger, lower temperature. Daily Observable Mild CE Signs - chicken skin (close to, not necc w/shivering), tense areola and scrotal regions, cold hands/feet.
  4. Dean, 'Not sure if your CR + CE analysis is correct (I think it is) but consider it brilliant, and pioneering to CR thinking. Even if a human may not have substantial BAT, sarcolipin induced thermogenesis (relatively harmless) would appear likely to do a lot of good from various meaningful angles as referenced/indicated in the above 9 pages. Thank you for the effort and the unmatched aptitude.
  5. My parents protected me from hunger and kept me from cold. For health, they pushed meal times ("dinner time") and warm clothing ("go back and at least grab a hat"). Ironically, fewer dinners and fewer hats may be back. If I were an icon, it could be the thin / cool Snow Miser https://www.youtube.com/watch?v=8mw-1ehsuJM ha!
  6. Kenton

    Longo Patents Intermittent Fasting

    If being a patent attorney and former PTO Examiner enables marginally deciphering mishmashed publications re law / science, I can informally advise that the Longo patent appears to be limited to a "method comprising: providing the subject with a low protein diet having less than about 10 percent calories from protein sources, the low protein diet providing at most 50% of the normal caloric intake of the subject with at least 50% of kilocalories being derived from fat." (See Longo patent, claim 1). Longo apparently assigned his rights in the patent to USC, which appears to have assigned its rights NIH.
  7. My ubiome numbers from Nov. 2013 when I was surfing in cold water 1hr/day were Firmicutes 19.6% above the reference group and Verrucomicrobia 1/3rd of the reference group.
  8. My twin has strong CR biomarkers but only practices about 10% CR. I wonder if it could be because he surfs in the same cold water. As Saul noted, my BMI is fifteen and a half ish; my identical twin has a BMI of about twenty-five ish yet exhibits low WBC count, elevated TSH, (and FYI low HbA1c ), etc. His biomarkers are roughly 80-90% as good as mine. He eats well but restricts his calories only about 10 or 15%.
  9. I am with Khurram about being too cold disrupting QOL (especially disrupting ability to think). Like you, Khurram, I have a very low BMI -- and I reach "shiver level" rapidly and easily. (By way of background, as Khurram knows first hand from visiting with me, I've surfed in the cold Pacific Ocean (So. Cal.) for the past dozen years while on CR--Consequently, I've familiarized myself with & tried to incorporate cold exposure into my daily routine even when not in the water.) I've always tried to stay just shy of chill bumps / shivering; I check my temperature (daily) to make sure it's 96.3F or 97.2F (outside of eating windows). OTOH, I am reconsidering and would probably go to greater cold exposure degrees (pun intended) if such greater amounts would combat my DNA from turning into alphabet soup.
  10. Kenton

    Blood Donation Fail

    Yup, phlabotomists often remark on my very low pressure; I try to raise my blood pressure mentally while the needle is in my arm and we always make it through the blood draw albeit at a slow rate.
  11. Currently, I'm cold most of the time, always wear a scarf, and even wear a girdle around my waist to try to stay warm. I surely cannot subject my 5'9" 105lb body to cold as described in this thread w/o snuffing out my QOL and ability to be productive. Interestingly, for the first 10 yrs of my CR I surfed in the very cold Pacific Ocean for an hour a day. I seem to be much healthier now for the past two years without the cold water exposure (it's complicated--I'm just saying). I do eat lots of curcumin. Great work on the research. I've always been intrigued and wondered about human CR and cold exposure, too.
  12. Kenton

    So Why Don't We Brew Our Chocolate?

    Here's the data (from last year's harvest) for ZNatural's unpeeled cacao beans. Cacao Beans - Unpeeled - Organic CoA - ZNPCCB1997311.pdf
  13. Kenton

    So Why Don't We Brew Our Chocolate?

    ~Glad to hear that, having eaten "2 yrs. past best-by date" Hershey's unsweetened cocoa powder yrs. ago. ~ZNatural Foods has tested whole skin on beans: http://www.znaturalfoods.com/Cacao-Beans-Unpeeled-Organic-Raw (Cd < .5 ppm). Their cacao beans are quite good/tasty consistent with their brand. The fermentation ranges from medium, to light, to ~ zero; I often ask for a picture of their current inventory to discern the fermentation level.
  14. Kenton

    So Why Don't We Brew Our Chocolate?

    Very nice work, and agreed. This is spot on precisely why I choose non-fermented. I discovered its health benefits and all of a sudden began liking the taste. (Things that I think are nutritious often taste better; for my twin brother it's the opposite!) Per the above post, I love the purple-inside ones best; the nuts.com beans are good especially in bulk (have bought 20-30lbs through the years), but not good enough to have the purple insides like the naturalzing.com beans (expensive but the best; IMO less fermented than nuts.com beans based on appearance/taste and especially based on discussions with buyers of both companies but this is approaching splitting hairs or splitting beans).
  15. Kenton

    So Why Don't We Brew Our Chocolate?

    My guess is that the Kuna fermented (likely it was easier). Realistically, the Kuna may do both ways. Now, on taste, for raw skin-on cacao beans, I much prefer the taste of unfermented over fermented cacao beans--to me, the former tastes unlike anything (the closest analogy being maybe a very, very light roasted coffee brewed strong ('kind of acidic and wine-y tasting)). Fermented taste much more LIKE CHOCOLATE (with the bean having a dark brown interior) whereas nonfermented does not (with the bean insides sometimes having a lighter brown or, often, to my best liking, a purple color). The above is for raw whole skin on beans; I cannot taste much of a difference for raw powder or raw nibs. The best raw, whole skin on fermented cacao beans I've had are http://www.naturalzing.com/catalog/product_info.php?products_id=348. On coffee, I definitely cannot yet taste a difference between fermented/unfermented. I choose unfermented and fortuitously just learned that my long term source of beans prepares them (meticulously) for highest nutrition using a non-fermentation process. That coffee, the unfermented one I drink, is http://www.amazon.com/Rewards-Breakfast-Ground-Coffee-Ounces/dp/B006L6XMAM?tag=duckduckgo-d-20. Hence, I'm an unfermented coffee drinker, but, like with cacao, it seems most people would choose and like the taste better of fermented coffee beans.
  16. Kenton

    So Why Don't We Brew Our Chocolate?

    I switched from eating whole cacao beans to cold-pressed cacao powder basically to reduce my saturated fat. On the 2-3 hour feeding window, it was/is a 2-3 hr low blood sugar, low food intake feeding window that ends my fasting period for the day. It was/is not my only feeding time of the day. I fast for about 14-15 hrs then eat the rest of the 24 hr period of the day. The beginning of my eating (after the 14-15 hrs) is the bean chomping 2-3 hr period; after that 2-3 hrs I begin eating more meal-like things.
  17. Kenton

    So Why Don't We Brew Our Chocolate?

    -Indeed, our Chocolate Alchemy friend has got to be spot on. -I don't know nibs well enough, yet, but I know and highly favor the taste of whole, skin on beans (WSOBs) over nibs in whole-food, out of the bag form. -While my experience level has not matured far enough to build an opinion on nib CCD vs. WSOB CCD, I am confident that the nib CCD will absolutely be a train wreck compared to the flavor of the WSOB CCD. (FYI, I only did the nib CCD a few times (it was ~zero work, seriously; we're talking press release, repeat, a few times) and didn't notice a difference in taste (i.e., at the time I thought, this is quite good, just as good as WSOB CCD) but after that write-up you produced above and my strong intuition/expectation (and re-analyzing memories of making/drinking my WSOB CCD vs my nib CCD) I will absolutely not buy nibs in the future for brewing (re what I perceive re the nib brew of less desirability) because I'm truly a flavor snob when it comes to my "happy cacao," ha. (FYI2, I didn't plan on buying any nibs anyway... 'never bought 'em before 'cept for samples, not about to start now.)) -The above is a bit disjointed, bottom line, I really never thougt about it (nibs vs. WSOB) or realized that I don't buy nibs or particularly care for them. Nibs were just out there, never a topic of interest for me, now after your post and thinking of it, I see better that to be the case and even why.
  18. Kenton

    So Why Don't We Brew Our Chocolate?

    Dean, that's a negative -- I know better than even to try, ha. The WFN nibs BTW IMHO are fabulous (available in fermented or non-fermented) for brewing (but not as cheap as the WFN powder) and you don't even have to grind the nibs if you're in a lazy mood/funk. (That is, I think a good CCD can be improvised re flavor and at least some benis.) What I do with the nibs if I'm in the mood/funk is hydrate the nibs in a french press (FP) and then smash and release the plunger over the hydrated nibs (while the nibs are at the bottom of the FP in the water in which they were hydrated, using the FP plunger) to work the water in and out of the hydrated nibs. So if 30g of hydrated nibs are at the bottom of the FP (now weighing, who knows, 100g) and making a floor of cacao bean matter (i.e., a 1 inch thick layer), at the bottom of the FP, I smash the layer using the FP plunger so it releases some of the water in it and becomes a 1/4 inch thick layer, and then retract the FP plunger so the layer rehydrates and becomes a 1 inch thick layer again, then repeat. (Then I hot brew the nibs to extract more similarly to ways you do with your CCD/coffee prep.) It makes for a good drink!
  19. Kenton

    So Why Don't We Brew Our Chocolate?

    Yes, the owner at Chocolate Alchemy has been a provider of cacao beans to me for over a decade. The company is awesome for knowledge and variety. However, currently, I primarily buy lab tested cacao bean powder, 5lb for $38, at WFN. I buy there for quality not price. (Nuts.com is also fabulous quality/price for skin on whole beans.)
  20. Kenton

    So Why Don't We Brew Our Chocolate?

    FASCINATING DEAN ! ! I always suspected that--I mean, why not...for the same reason as cacao is fermented to ferment coffee beans just harvested while still in their cumbersome fruit encapsulations. The two beans are truly quite analogous in many ways. I love them both so Dearly, Dean, to brighten each day, ha! I wish I could find labeled/certified/promised non-fermented coffee.
  21. Kenton

    So Why Don't We Brew Our Chocolate?

    Nice, I like that, yet it's not a question of "difficulty" to make the clear cacao drink (CCD) process analogous or more analogous. I'm just saying, it's not. ~For an analogy, maybe it's best to go beans to beans and leave the leaves out. (Beans is beans and leaves is leaves.) On beans, the CCD is fermented and raw; the coffee is neither. A lab test might be indicated, or at least of interest on the comparison, is all I am saying. ~For me, I have my own drum beat--I'll continue with the CCD either way but my primary cacao intake (as decided earlier) will be eating (rather than drinking) non-filtered, non-fermented, raw, cold pressed, cacao (lab tested for benis and for uglies). Similarly, I eat rather than drink non-filtered, non-fermented minimally steamed tea (lab tested for benis and uglies). Similarly, I still favor eating my BBOs (non-filtered, lab tested) rather than drinking filtered OO.
  22. Kenton

    So Why Don't We Brew Our Chocolate?

    -Historical Coffee Bean - roast, grind, hot brew, filter. -Historical Tea - roast/steam, (grind), hot brew, (filter). -Clear Cacao Drink - FERMENT, RAW, grind, brief hot brew, filter The three techniques may be less than closely aligned/analogous. I agree with you that "the benis" are likely adequately extracted, yet would agree more if this were tested by a Lab. (Years ago I favored dried raw Black Botija Olives (BBOs) over olive oil (OO), so much that I had a serving tested and compared to the OO; the resuts favored the BBOs over the OO for the sought nutrition.
  23. Kenton

    So Why Don't We Brew Our Chocolate?

    "my BIG" was edited out of the post (to which you reply) HOURS prior to your reply, so kindly edit it out of your reply for the same reason :~) Now, coffee is not cacao, and assuming they are the same and can be consumed the same way for benifits linked to them being consumed in different ways is a theory only --a good theory but a theory/hypothesis only. Coffee is not consumed in a clear beverage form...and, yes, it seems to me the dark parts AND the clear parts (rather than just the extracted clear parts) of cacao are the ONLY data points we have; therefore, one might interpret the dark AND clear parts together as the ONLY evidence we have in the collective writings and actions of man on the benefits of cacoa. My logic, however, tells me that the clear extraction is fine and dandy for a good healthy life. summing up, i'm a layperson not researched on the topic so am posing the above as interpretations of the topic.
  24. Kenton

    So Why Don't We Brew Our Chocolate?

    I appreciate the expressed sensitivity to the Cd numbers. Per (11) below however the differences in Cd may be somewhat academic. Further, let us hope the grind/ steep/ mild brew/ filter/ drink (as a clear beverage) process, while removing Cd, does not also remove the reasons why we seek to consume cacao. Is there evidence of consumption of a clear cacao extract as your post describes benefiting experimental subjects? On the topic of WFN, I've bought samples of WFN's powder and their "pristine" nibs. Hence, I have done the WFN powder once mostly because I'm cleaning out my pounds of inventory of whole cacao beans. The powder was/is a contemplated/tested best replacement for my 60g whole cacao beans per day much-loved routine of many years. So, on the powder vs. the nibs balance as to which to move to in the future, based on a balance of criteria (1) saturated fat, (2) nasties, (3) time to CONSUME (i liked to nibble on my 60g whole beans during a 2-3 HOUR feeding window and was very satisfied (see item 6) and not tempted to eat more or to eat anything else (hence, I was able to restrict total calorie intake for the day without deprivation on the 60g beans/day))--the powder is similar in this regard yet the nibs are not as i can inhale the nibs in minutes like cashew or mac nuts, ha, (4) ability to eat raw without heat (e.g., boiling-water) processing, (5) confidence in consuming important parts of the cacao instead of throwing out nutritive parts as grinds, (6) satiability--the powder satisfies me in ways referenced above and in using cacao eating to extend a daily low-blood-sugar fasting period, (7) likelihood that I will not overeat (ref'd above) AND will not feel like I am "dieting" by restricting amount of consumption--I try to eat mostly/entirely ad lib & never feel deprived or limit what I wish to put in my pie hole, (8) dramatically less time to PREPARE the powder (i eat it dry/stright-up) as compared to the time to process raw nibs or beans for drinking as you may appreciate <wink>, (9) again, ref’g my concern with throwing out the "grinds" as: including beneficial nutrition I may wish to consume and as (10) wasteful of food (save the planet) in general, the powder appears suitable for me. Additionally, as an item (11), the Cd in our diets I am told by Navitas is relevant, too, to the Cd we are trying to control/minimize in cacao consumption for the total Cd intake equation. Navitas says “[m]any foods have trace levels of cadmium, including meats, grains, vegetables (especially leafy greens), nuts, and seeds” and provides an example showing the ppm Cd in spinach and sunflower seeds appears to be about the same as in cacao powder. 'Not condoning anything yet wondering if other tactics or dietary alterations may be indicated as equally or more relevant as compared to this phenylethlamine amped "happy cacao" tripping.
  25. Kenton

    So Why Don't We Brew Our Chocolate?

    Dean - First, those two sets of data from the wildernessfamilynaturals (WFN) are in error; they cut out the supplier with the higher numbers of the two sets of numbers you reproduced. Second, the lowest tested cacao is their non-fermented cacao nibs--check it out. BTW, I have an aeropress and every day the past week I have been grinding/brewing/filtering my left over inventory of whole beans. I do 60g/day (sometimes 30g/day only) of whole raw skin on nonfermented org cacao beans. I grind them up in the morning, dump 100C water on them, then filter/drink around 2pm--it's satisfying to me to not eat the cacao dry roasted like the chofee providers (like the one you and I buy from) do! Back on the WFN topic, I really like non-fermented aspect which is special for the WFN I think. BTW2, thanks for the vote of confidence in interpreting my "less than an oz/day" to mean ~25g, ha! The number I had consumed the one day I consumed the powder was 10g.
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