mleku on Nostr: #gm my milk breakfast has evolved a little further. already i was just using room ...
#gm
my milk breakfast has evolved a little further. already i was just using room temperature UHT whole pasture fed milk as the base, and adding sea salt and cacao powder, but this morning after reading about theobromine, i decided to switch it up, and i am absolutely loving it.
basically, just warming it up to about blood temperature, letting the cacao fully mix through it properly.
the logic is that theobromine, and many of the great things in cacao are oil soluble, and the milk has 3.6% fat, while the cacao about 10% (it would be nearly 60% if the fat hadn't been extracted using naptha or whatever they use to make chocolate).
the temperature hits a certain level, somewhere a little over blood temperature (also the best temperature for full autoclave cleaning prep, around 40-45'C) and then suddenly the cacao just melts into the milk and it turns into a beautiful brown soup, and with the salt added is absolutely perfect, truly theobroma... food of the Gods.
the thing about theobromine, it's actually one of the active metabolites of caffeine, that has the least addictive and most health beneficial effects.
it dilates/relaxes the entire vascular system, improving blood flow and increases the amount of pee you make:
https://en.wikipedia.org/wiki/Caffeine#Pharmacokinetics
Caffeine is metabolized in the liver by the cytochrome P450 oxidase enzyme system, in particular, by the CYP1A2 isozyme, into three dimethylxanthines,[188] each of which has its own effects on the body:
Paraxanthine (84%): Increases lipolysis, leading to elevated glycerol and free fatty acid levels in blood plasma.
Theobromine (12%): Dilates blood vessels and increases urine volume. Theobromine is also the principal alkaloid in the cocoa bean (chocolate).
Theophylline (4%): Relaxes smooth muscles of the bronchi, and is used to treat asthma. The therapeutic dose of theophylline, however, is many times greater than the levels attained from caffeine metabolism.[46]
people get a buzz out of caffeine because of paraxanthine. it's basically a sugar rush. the increased amount of glycerol released will also lead to more diarrhea, though it doesn't mention this. here's that info about glycerol:
https://en.wikipedia.org/wiki/Glycerol#Medical,_pharmaceutical_and_personal_care_applications
Taken rectally, glycerol functions as a laxative by irritating the anal mucosa and inducing a hyperosmotic effect,[23] expanding the colon by drawing water into it to induce peristalsis resulting in evacuation.[24] It may be administered undiluted either as a suppository or as a small-volume (2–10 ml) enema. Alternatively, it may be administered in a dilute solution, such as 5%, as a high-volume enema.[25]
oh, sure, you aren't getting the extra glycerol in your lower intestine but, sorry, yes, if caffeine is increasing the amount of glycerol in your blood it's increasing the rate at which your intestines are eliminating and that is going to make your farts more dangerous, especially as you get older.
but back to more pleasant brown substances, sure, you aren't getting a buzz or any increased metabolism but making you pee more and relaxing your blood vessels is going to help you a lot if you are trying to detoxify.
the other thing is that the fats in the cacao, of which there would be far more in raw powdered roasted cacao nibs, are full of stearic acid, which is the wax-like fat also found in beef tallow/dripping. this stuff is amazing for your skin and nerves.
and also unlike coffee, the cacao powder is loaded with fibre, which will make your poops more solid and regular and help you digest your fats more slowly and thus avoid glycerol levels spiking and decreasing your up and down in your sugar levels.
put down the coffee, pick up the cacao, add it to milk and salt and bring it to blood temperature.
it's a health elixir and whole food that is one of the cheapest and best things you can feed yourself in the morning.
my milk breakfast has evolved a little further. already i was just using room temperature UHT whole pasture fed milk as the base, and adding sea salt and cacao powder, but this morning after reading about theobromine, i decided to switch it up, and i am absolutely loving it.
basically, just warming it up to about blood temperature, letting the cacao fully mix through it properly.
the logic is that theobromine, and many of the great things in cacao are oil soluble, and the milk has 3.6% fat, while the cacao about 10% (it would be nearly 60% if the fat hadn't been extracted using naptha or whatever they use to make chocolate).
the temperature hits a certain level, somewhere a little over blood temperature (also the best temperature for full autoclave cleaning prep, around 40-45'C) and then suddenly the cacao just melts into the milk and it turns into a beautiful brown soup, and with the salt added is absolutely perfect, truly theobroma... food of the Gods.
the thing about theobromine, it's actually one of the active metabolites of caffeine, that has the least addictive and most health beneficial effects.
it dilates/relaxes the entire vascular system, improving blood flow and increases the amount of pee you make:
https://en.wikipedia.org/wiki/Caffeine#Pharmacokinetics
Caffeine is metabolized in the liver by the cytochrome P450 oxidase enzyme system, in particular, by the CYP1A2 isozyme, into three dimethylxanthines,[188] each of which has its own effects on the body:
Paraxanthine (84%): Increases lipolysis, leading to elevated glycerol and free fatty acid levels in blood plasma.
Theobromine (12%): Dilates blood vessels and increases urine volume. Theobromine is also the principal alkaloid in the cocoa bean (chocolate).
Theophylline (4%): Relaxes smooth muscles of the bronchi, and is used to treat asthma. The therapeutic dose of theophylline, however, is many times greater than the levels attained from caffeine metabolism.[46]
people get a buzz out of caffeine because of paraxanthine. it's basically a sugar rush. the increased amount of glycerol released will also lead to more diarrhea, though it doesn't mention this. here's that info about glycerol:
https://en.wikipedia.org/wiki/Glycerol#Medical,_pharmaceutical_and_personal_care_applications
Taken rectally, glycerol functions as a laxative by irritating the anal mucosa and inducing a hyperosmotic effect,[23] expanding the colon by drawing water into it to induce peristalsis resulting in evacuation.[24] It may be administered undiluted either as a suppository or as a small-volume (2–10 ml) enema. Alternatively, it may be administered in a dilute solution, such as 5%, as a high-volume enema.[25]
oh, sure, you aren't getting the extra glycerol in your lower intestine but, sorry, yes, if caffeine is increasing the amount of glycerol in your blood it's increasing the rate at which your intestines are eliminating and that is going to make your farts more dangerous, especially as you get older.
but back to more pleasant brown substances, sure, you aren't getting a buzz or any increased metabolism but making you pee more and relaxing your blood vessels is going to help you a lot if you are trying to detoxify.
the other thing is that the fats in the cacao, of which there would be far more in raw powdered roasted cacao nibs, are full of stearic acid, which is the wax-like fat also found in beef tallow/dripping. this stuff is amazing for your skin and nerves.
and also unlike coffee, the cacao powder is loaded with fibre, which will make your poops more solid and regular and help you digest your fats more slowly and thus avoid glycerol levels spiking and decreasing your up and down in your sugar levels.
put down the coffee, pick up the cacao, add it to milk and salt and bring it to blood temperature.
it's a health elixir and whole food that is one of the cheapest and best things you can feed yourself in the morning.