#83

Apologies if this was addressed. I’m not certain I ran down all of the relevant threads. This 2022 metanalyses suggests that the modest inverse relationship reported between dairy fat consumption and ASCVD is driven by fermented products such as yogurt, cheeses (and likely kefir). Studies isolated to whole milk over the years tend to run neutral to slightly negative, depending on the level of consumption.

As have others here, I’m a little put off by how this company chooses to present its C15:0 research. The fact that it is a private largely unregulated company is not a disqualifier, but it is a flag. Irrespective of the rigor of the source research, I do not place much confidence in findings until the raw datasets and inclusion/exclusion assumptions have at least been examined by a third party.

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#84

I’ve been interested into this topic as well. There is on one hand the conceptual detriment of (whole) dairy products because of their saturated lipids content, on the other hand studies such as PURE and similar have pointed out a beneficial effect on CV risk.
The posted article would suggest that quality (fermented products) and quantity (200 grams) are the governing parameters. Also, it is not well clear but yogurt, kefir and so on may be consumed ostensibly in even higher amounts without significant risk increase. And, strangely enough, at least within the 200g/d threshold there was no difference between low fat and whole products.

It is a nice change of narrative, from the demonization of dairy products (which happens in some circles) to a more realistic evaluation of their properties.

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#85
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#86

I have been following this C15 stuff but thought Fatty15 is far too expensive.

A recent article from Genetic Lifehacks pointed me to this research article from the American Journal of Clinical Nutrition : https://www.sciencedirect.com/science/article/pii/S0002916522049280

It shows C15:0 and C17:0 can in fact be produced endogeneously by our human body via inulin intake.

Isn’t this completely opposite of what Fatty15 claims?

#87

I think the bigger problem is, they’ve not showed C15 can do anything, so the claims are a problem, so pursuing something like this until there is at least a little evidence isn’t on my list of things to do.

I think Brad Stanfield adds to this topic in a slightly different way, and I enjoyed his perspective. on the video already posted on this thread. I like the other 2 take downs by sensible scientist.

Maybe they’ll get some human data that looks good, but right now, it is all hype and pretty much all done by them to seem very “sciencey” which fools most people who don’t have a PhD in science related items, or very solid MD/DO who understands research.

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#88

Yes DrFraser I agree the claims that C15 can do anything were on shaky ground in the first place.

My point is, now there is proof C15 is NOT even an essential fatty acid because our body can make it.

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#89

I am not taking this but read this today so thought I would contribute to the discussion: C15:0 Pentadecanoic Acid: Dietary Sources and Supplement Options

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#90

Nice find. Thank you.

Cooking and cooling rice causes the starch in rice to change to resistant starch, which is used by gut bacteria to produce propionate. One study showed that cooking rice with a little coconut oil and then cooling it for 10 hours could increase the resistant starch content by up to 10-fold.[ref][ref][ref]

The cited reference provides the following details:

In this method, they added a teaspoon of coconut oil to boiling water. Then, they added a half a cup of rice. They simmered this for 40 minutes, but one could boil it for 20-25 minutes instead, the researchers note. Then, they refrigerated it for 12 hours. This procedure increased the RS by 10 times for traditional, non-fortified rice.

Looks like a nice hack to cook non-diabesogenic paella.

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#91

A few years ago my mother told me the same about potatoes… so perhaps this is a somewhat broad concept…?

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#92

It is. I’ve done it for years with pasta and lentils as well. Works great.

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#93

Been cooling white rice overnight for about a year and a half. The hack to me is the addition of coconut oil to the water for cooking.

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