posted on Jul, 1 2018 @ 01:56 PM
We get regular butter. We usually buy grassmilk, which is organic and certified grass fed. It is also minimally pasteurized which keep the taurine
level higher in the milk up and does not destroy the N-acetylcysteine in the milk so bad. Also the lactoferrin is not destroyed at the little over
one hundred sixty degrees of the minimally pasteurized milk.
We have coconut oil, refined and organic, that we use in cooking. I will put some coconut oil in my coffee occasionally, but only about a third of a
teaspoon. I would never consider sticking coffee in a blender, that can change the chemistry of lots of stuff, I also do not believe in Juicing on a
regular basis, that is a good thing occasionally, energy changes the property of food, acting as an enzyme. I never use a beater on potatoes either,
that I did check out, those whipped potatoes do not have the same properties as mashed, the effect is negative with beaten smooth potatoes. I did not
research the interaction of coffee and oils when whizzed through a blender, I cannot tell you if that is good or bad, combining oil and water that way
is a type of hydrogenation I think.
Just get a good finnish cinnamon toast and put some butter on it and dunk it in your coffee, that cinnamon and butter sure dress up the coffee, and
good cinnamon toast has some decent nutrition to it, cinnamon is a medicine and and the egg in the good toast adds lots of nutrition. It also tastes