Bulletproof coffee started when Dave was traveling to Tibet at 18,300 feet elevation near Mt. Kailash and a tiny Tibetan woman showed him the power of butter by giving him a cup of yak butter tea. Since then he has been on a craze to combine it with mycotoxin free coffee.
I am sold on the fact that the coffee beans we normally use, regardless if organic, have high chances of contamination with mycotoxins, toxic substances produced by fungus. It is important that we make sure our coffee beans are mycotoxin free, especially if drinking coffee everyday. I also agree that when making this coffee recipe, using grass-fed and not grain-fed butter is imperative. The butter is said to not make cholesterol levels worse but to optimize them in addition to making cell walls and hormones. The MCT (Medium-Chain Triglycerides) oil is claimed to promote high energy, fat loss and brain function. It works directly in cells to give you an extra boost to maximize your performance and very little MCT oil is stored as fat because it is used for energy so quickly.
I strongly suggest browsing through the bulletproof website to form your own opinion.
Bulletproof Coffee Recipe
- 2 cups hot Bulletproof Upgraded Coffee
- 1-2 tbsp Kerrygold unsalted grass-fed butter
- 1-2 tbsp MCT oil
Grind your Bulletproof coffee beans and brew the coffee as you usually would using a BROWN paper filter.
Pre-heat your high-speed blender. Boil extra water and pour into blender while brewing coffee.
Empty hot water from blender and add brewed coffee, butter and MCT oil. Blend until thick foam on top like a latte.
Optional: Add cinnamon, vanilla, raw cacao or Stevia.
This recipe tastes quite delicious! Although, you won’t find me indulging in coffee every day, I much prefer my hot lemon water first thing in the morning to alkalize my body.
What are your thoughts?
