Good morning!!!!

[m7040]

Today is wife's birthday. She is a youngster being 4 years younger than me.

 

[txdon]

25 years ago, coconut oil was the worst thing you could put in your body, yet now it is one of the “healthy oils”.

There are no healthy oils. They are the fat calories processed out of whole foods and just the oils have very reduced nutritional value and raises the bad cholesterol - LDL. I thought everyone knew this.

"Coconut oil proponents also try to argue that coconut oil has MCTs, medium-chain triglycerides, which are shorter-chain saturated fats that aren’t as bad as the longer-chain saturated fats in meat and dairy. You can’t apply the MCT research to coconut oil, though. Why not? Well, MCT oil is composed of MCTs—about 50 percent of the medium-chain fat caprylic acid and the other 50 percent of the MCT capric acid—whereas those MCTs make up only about 10 percent of coconut oil. Most of coconut oil is the cholesterol-raising, longer-chain saturated fats, lauric and myristic. “It is therefore inaccurate to consider coconut oil to contain either predominantly medium-chain fatty acids or predominantly medium-chain triglycerides. Thus, the evidence on medium-chain triglycerides cannot be extrapolated to coconut oil.”

It’s actually quite “a common misconception” that the saturated fat in coconut oil is comprised of mainly MCTs. Actually, as we discussed, coconut oil is mainly lauric and myristic, both of which have potent bad LDL cholesterol-raising effects. “Coconut oil should therefore not be advised for people who should or want to reduce their risk of CHD,” coronary heart disease, which is the number-one killer of U.S. men and women. The beef industry, for example, loves to argue that beef fat contains stearic acid, a type of saturated fat that doesn’t raise cholesterol. Yes, but it also has palmitic and myristic acids that, like lauric acid, do raise cholesterol, as you can see at 5:12 in my video."

What About Coconuts, Coconut Milk, and Coconut Oil MCTs? | NutritionFacts.org

Do the medium-chain triglycerides in coconut oil and the fiber in flaked coconut counteract the negative effects on cholesterol and artery function?

nutritionfacts.org

 

[daugen]

melt me please...

 

[shetland sheepdog]

26 and snowing here in srn NH. Snow. High near 34. East wind 5 to 10 mph. Chance of precipitation is 100%. Total daytime snow accumulation of 3 to 5 inches possible, forecast for today.

 

[buckeyefarmer]

melt me please...

You’re good to go.

 

[wngsprd]

Today is wife's birthday. She is a youngster being 4 years younger than me.

Happy Birthday to young Mrs m7040!

 

[LouNY]

Well morning all;
Shame that the artificial sweeter is bad for a person, a lot of people use it. My Son in Law has diabetics and uses it.
Had an interesting event last night at home, the kitchen door apparently wasn't well latched and blew open during the night.
So it was allowing 13F air and a bit of snow to blow into the kitchen till about 6 AM this morning. Still a bit chilly here now.
The forecast snow hasn't materialized much yet looks like about 2 inches so far.
To all get well stay healthy

 

[Buppies]

Happy Birthday to Mrs m7040

Beautiful sunshine this morning pollen so thick you could cut it with a knife. Had great dinner last night more stuff to take care of today.

Glad wife is getting better RS

Prayers for all silent or spoken

 

[wngsprd]

I do forget though, is coffee good or bad for you now? LOL. Have a great day all!

I am always curious about who funds the research, sometimes it is hidden. Here's some tidbits from my "trusted" source (probably funded by the coffee industry )...

Here is more than you might have ever wanted to know about coffee...

"science is particularly interested in chlorogenic acids -- not a single compound, but a family of them. They are present in coffee in far higher concentrations than any other food product, and they exhibit powerful free-radical scavenging, anti-inflammatory, anti-diabetic, and even neuroprotective effects. ...the darker the roast, the less chlorogenic acids you have

Naturally occurring acids in coffee, whose ratios are ever-changing during the roasting process, can have a dramatic influence on flavor... Sparkling acidity comes from phosphoric acid, for instance, while citrus notes come to fore with greater concentrations of citric acid"

Years ago, the prestigious scientific journal Nature received an application for a paper that promised a comprehensive list of all products appropriately labeled “chemical-free.”

It was blank. Tongues planted firmly in cheek. But the editors were so amused they made the "study" publically available on their site.
Despite what marketers around the world may want you to believe, the world is made up of chemicals, and even your favorite all-natural products -- such as coffee -- are full of em. Interestingly, many of the chemicals in coffee can be found all across nature: in what you eat, drink, and even in the air you breathe. It is believed that over 1000 unique compounds are responsible for the aroma of coffee.

Here’s a little peek at the “ingredients list” for your typical roasted coffee bean"

This is why I don't add cream or sugar to my coffee ...

 

[Popgadget]

Good morning. We did get snow overnight, but the ground was warm enough that there is none on any of the hard surfaces

Yesterday was in the shop, made good progress on speakers as well as paperwork. Close call with the bearing on a flush trim router bit. It was about to fail, and the bit chews into the work when that happens. I use them a lot, and keep spare bearings for this reason.

I always feel the bearing before put the bit in the router, it felt fine, but after a few minutes of use, I felt it chatter, and stopped before it grenaded.
When I build the boxes, I oversized the top and bottom, trim them to within 1/16” on the table saw, and then flush with the router.

We took Zoe to her first kindergarten class, she did well, almost gave the appearance of a well behaved dog.

There were other large breeds in her class, a Burmese Mt dog and a Great Dane. My wife commented on the way that she would seem like a giant compared to the other dogs, I said maybe she would be the runt in the room. She was about in the middle of the six dogs in the class.

Time for breakfast with the professor and then back to the shop.