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While Bulletproof Coffee has been popular for some time, it’s less commonly used, but an effective tool, to support the process of intermittent fasting.
The basic principle of intermittent fasting is this: after 12 hours of holding on to fat, the body allows it to be released. By skipping one meal, or in this case enjoying bulletproof coffee for breakfast, a longer fast of 18 hours gives the body 6 hours to usher out fat and to cleanse the liver.
Our digestive system is allowed to rest, which allows the body to remove fat cells and toxins!
As Tom Cowan says in his article for the Weston A. Price Foundation, “…in those final six hours you are creating an anti-inflammatory, anti-insulin and glucagon-rich environment. It’s probably the best anti-aging strategy you can adopt.” Cowan continues by saying that caffeinated coffee (with a Bulletproof-style preparation) does not alter the hormonal process of intermittent fasting and may even help it.
The recipe that follows is the “cleanest” version of bulletproof coffee, specifically designed to aid intermittent fasting. This recipe does not contain any sweeteners, any cocoa, any additional flavorings.
Yet, it’s delicious and yes, you can even make it with decaf.
- 1 12 ounce cup hot coffee decaf or regular
- 1 Tablespoon unsalted butter or ghee, grass-fed (make sure it's unsalted)
- 1 Tablespoon MCT Oil or coconut oil (see Recipe Notes for source)
Place hot coffee in blender.
Add unsalted butter and MCT oil. Put lid on blender.
Use caution when blending hot liquids. Start on lowest speed.
Blend 12 seconds, increasing speed to medium.
Find MCT oil here.
Have you tried intermittent fasting? What about Bulletproof Coffee? I’d love to hear your experiences.