After years of following the pattern of eating every three hours and combining protein and carbs at every meal I’ve finally jumped on the “Eat Fat Burn Fat” bandwagon and I’ve got to say I’m impressed with the results. It’s only been a few weeks and I’ve already burned through 10 lbs of body fat!
One tactic I’ve used to increase my intake of healthy fats while lowering my sugar consumption is ditching the honey and creamer in my morning coffee in favor of MCT oil.
I quit putting regular table sugar in a few years ago, switching to honey since it’s a natural product and I feel it’s a healthier alternative. The fact remains however, it’s still a source of sugar and I know that taking it in first thing in the morning can’t be doing good things for my insulin levels.
I have to admit it was a bit of an adjustment going from my usual blast of morning sweetness to a slightly bitter drink. (A little almond milk blended in does help take the edge off). Here’s what I’ve noticed in the past few weeks after making the shift.
- I’ve had more energy during my early morning workouts and feel like I’m using more body fat to fuel my performance.
- I’m not as hungry during the day which signals to me that I’ve reduced the levels of insulin and glucose circulating in my bloodstream.
- I’m dropping 2-3 lbs a week without increasing exercise intensity above my baseline of 45 minutes 5 times a week.
MCT oil is just a concentrated and convenient source of healthy fats I’ve added to my diet along with more egg yolks, olives and olive oil, almonds and other tree nuts, plus avacados.
MCT’s (medium chain triglycerides) are fats that are naturally found in coconuts. They are more easily assimilated and rapidly digested than other types of fats since they require lower amounts of enzymes and bile acids for intestinal absorption. MCT’s are metabolized rapidly in the liver and encourage energy expenditure rather than promoting fat storage. Studies suggest MCT’s may help support a healthy weight and body composition.