2

votes

Whole unprocessed foods?

Answered on August 19, 2014
Created July 19, 2012 at 11:45 PM

Many here say its better to eat whole unprocessed foods.

Many here like coconut oil.

Many like coconut flour, coconut water.

How about coconut butter? Even coconut sugar.

These items seem to fly in the face of a lifestyle that holds whole, unprocessed foods dearly.

I don't really know how to reconcile this. I eat coconut oil and water. I don't call myself paleo. I know these are just terms but I thought the idea might bring up some good conversation.

What do you think about this apparent dichotomy?

PS:Many here don't eat sugar. Why not? I have added sugar to my diet. Thinking critically it seems a very good fuel. Straight carbohydrate hit, no fiber or fat to get in the way of speedy digestion. Very efficient, cheap recovery aid for athletic endeavor it seems. It's certainly no less processed than those coconut products it seems.

Bb3d1772b28c02da2426e40dfcb533f5

(5381)

on July 20, 2012
at 03:55 AM

"Short-chain fatty acids, just as medium-chain fatty acids, are taken up directly to the portal vein during lipid digestion, in contrast to long-chain fatty acids, which are packed into chylomicrons and enter lymphatic capillaries and enter the blood first at the subclavian vein.". Shouldnt there be some kinda milk fat concentrate too then? I wonder could u use it to cook with....

Bb3d1772b28c02da2426e40dfcb533f5

(5381)

on July 20, 2012
at 03:52 AM

Actually raw milk actually seems to have ketones already in it....going to research that more..

Bb3d1772b28c02da2426e40dfcb533f5

(5381)

on July 20, 2012
at 03:51 AM

Then again coconuts weren't available to our paleolithic anscestors but.... MCTs are invaluable tools for quick energy and quick adaption in ketosis as they generate lots of ketone bodies. Its possible short chain fats like those in cows, sheeps, goats milk might also be similarly useful, but I am not sure. its similarly quick to digest, but not sure if it helps generate more ketones. Horse milk has MCTs.

Bb3d1772b28c02da2426e40dfcb533f5

(5381)

on July 20, 2012
at 03:50 AM

As for coconuts. The oil is just pressed. Coconut flour is just the dried fiber. Neither are complicated procedures. Coconut water isnt processed at all, its just the stuff inside the coconut! If processing is a problem, just eat coconuts and drink coconut water.

Bb3d1772b28c02da2426e40dfcb533f5

(5381)

on July 20, 2012
at 03:37 AM

Glucose is more speedily digested, for exercise purposes. It basically goes straight in, no enzyme breakdown, just absorbed. Just as cheap as sugar too. But then there are whole foods that are mostly glucose, like cranberries. You can make cranberry juice just by boiling the berries in water. Sucrose isnt that fast to absorb. The glucose part of it, once its been broken by enzymes is. The fructose takes longer, and sucrose itself slows that down. just on the whole quick carb thing...

  • 667f6c030b0245d71d8ef50c72b097dc

    asked by

    (15976)
  • Views
    873
  • Last Activity
    1278D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

2 Answers

5
3846a3b61bc9051e4baebdef62e58c52

(18635)

on July 20, 2012
at 12:27 AM

I like butter better. Seperate cream...churn it. The end.

But lets compare:

Coconut oil:

Quick drying of fresh coconut meat which is then used to press out the oil. Using this method, the coconut meat is quick dried, and the oil is then pressed out via mechanical means. This is the most common type of "Virgin" or "Extra Virgin" (see below) coconut oil sold in the market today that you will find in stores. It is mass-produced.

White sugar:

Sugar cane is harvested mechanically or by hand, chopped into lengths and conveyed rapidly to the processing plant. Here it is either milled and the juice extracted with water or the sugar is extracted by diffusion. The juice is then clarified with lime and heated to kill enzymes. The resulting thin syrup is then concentrated in a series of evaporators and then further water is removed by evaporation in vacuum containers. The resulting supersaturated solution is seeded with sugar crystals and the sugar crystallizes out and is separated from the fluid and dried. Molasses is a by-product of the process and the fibre from the stems, known as bagasse, is burned to provide energy for the boiling of the syrup. The crystals of raw sugar have a sticky brown coating and can either be used as they are or can be bleached by sulphur dioxide or treated in a carbonation process to produce a whiter product

Cane sugar requires further processing to provide the free-flowing white table sugar required by the consumer. The sugar may be transported in bulk to the country where it will be used and the refining process often takes place there. The first stage is known as affination and involves immersing the sugar crystals in a concentrated syrup which softens and removes the sticky brown coating without dissolving them. The crystals are then separated from the liquor and dissolved in water. The resulting syrup is either treated by a carbonation or a phosphatation process. Both involve the precipitation of a fine solid in the syrup and when this is filtered out, a lot of the impurities are removed at the same time. Removal of colour is achieved by either using a granular activated carbon or an ion-exchange resin. The sugar syrup is concentrated by boiling and then cooled and seeded with sugar crystals causing the sugar to crystallize out. The liquor is spun in a centrifuge and the white crystals are dried in hot air, ready to be packaged or used. The surplus liquor is made into refiners' molasses

Thinking critically there are a whole lot of reasons not to eat sugar IMO....and seems to take a few extra steps to get to our tables in its normal white form. Basically I can see putting together some primitive tools and making some coconut oil.....Don't think that could be said for sugar in any reasonable manner so there really is little question as to which is more "whole" or less refined.

The above is from wikipedia for sugar and tropical traditions for coconut oil.

1
742ff8ba4ff55e84593ede14ac1c3cab

(3536)

on July 20, 2012
at 12:55 AM

I have ceased using any type of refined oil lately except tallow occasionally. I still get quite a bit of fat in my diet but mostly from whole foods such as egg yolks and macadamias. I can't seem to digest straight up oils that good. I do believe refined food have use in someones diet, especially if trying to get a monster amount of calories without all the fiber, otherwise I think it's best to avoid them.

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!