Keto Friendly Chocolate Fat Bomb Recipe!

Keto Friendly Chocolate Fat Bomb Recipe

Last week I posted the Keto Friendly Lemon Fat Bombs and was really surprised about the reaction I’ve gotten!  It has been by far my highest trafficked post over the last week or so and my Facebook page has been blowing up with people talking about how much hey loved them.  In fact, the people in my 28 Day Weight Loss Challenge have been making them and losing weight because of it!

So as promised, here is the recipe for the Chocolate version of the fat bombs.  Essentially the same recipe as the lemon version but with cocoa powder instead of lemon.  Don’t forget to taste them before you put the mix in the cupcakes and adjust the cocoa and sugar substitute to serve your tastes.  We discovered that Dian likes them sweeter and I like them with a stronger chocolate taste.

You might need to pick up a muffin pan and some silicone muffin cups would be helpful as well.

If you try this for yourself, I would love to see it!  Just tag @MySugarFreeJrny on Instagram and I will check it out.  Thanks!

Keto Friendly Chocolate Fat Bombs
Author: 
Recipe type: Dessert
Cuisine: Keto
Prep time: 
Total time: 
Serves: 6 Servings
 
A tasty way to increase your amount of dietary fat.
Ingredients
  • ¼ Cup Coconut Oil
  • 4 Tbsp Butter
  • 4 oz Cream Cheese
  • 2 Tsp Cocoa Powder
  • 2 Tsp Sugar Substitute
Instructions
  1. Place all ingredients in mixing bowl and mix thoroughly
  2. Spoon about 2 Tbsp into cupcake holders and freeze

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Day 17: The Government’s Role in Obesity

Day 17: The Government's Role in Obesity

Over the course of our 28 Day Weight Loss Challenge our Daily Recap videos  will be where I post the notes I have written for the talks I do in the FaceBook Group each night.  Hopefully this will make what we are talking about easier to follow for everyone that wants to join us in the challenge.  You can see each of the 28 Day Challenge recap posts here.  Please subscribe to the YouTube channel to never miss an video.

The big food companies are on record as saying that sugar is not the problem.  That’s a calorie just like any other calorie and they key to weight loss is everything in moderation and sugary drinks and processed foods can be a part of a healthy lifestyle.  I think by now we know that’s false but how did we get here?  We didn’t used to be fat, the obesity epidemic has only started being a thing in the last 50 years or so.

 

The problem is that sales numbers show that the more sugar we add to a product, the more we buy it.  This is why we now have sugar added even to foods that used to be sold without sugar like yogurt and ketchup.  In fact in the early 1900 there was a cereal war between Kellogg’s with their Corn Flakes and Post with Post Toasties.  These were essentially the same product but Kellogg’s sold a lot more simply because they frosted their flakes with sugar.

 

HFCS hit the store shelves in 1970.  At first we were wary of it but it had a price point at about half of regular sucrose so the almighty dollar won the argument.  President Nixon noted that food prices could be a source of political unrest so he told his Secretary of Agriculture, Earl Butz to take the price of food off the table as a political issue.  He pushed a huge corn subsidy through as part of Farm Bill and now the Federal Government pays farmers to grow corn which makes corn cheaper, which makes HFCS cheaper and when you put HFCS in every food imaginable, it makes food cheaper.  Problem solved!

 

But then the McGovern Commission, in response to Ancel Keys flawed dietary study, decided to push America to eat less fat.  The problem that when you take the fat out of food it tastes like cardboard so how do you fix that?  You put that cheap HFCS is all your low fat food to make it taste better.

 

Then in 1980 Hurricane Allen wiped out the entire Caribbean sugar crop.  With sugar prices soaring, Coca Cola had no choice but to take the sugar out of their drinks and put in HFCS.  Once the industry leader did that, pretty much every other drink manufacturer did the same.

 

In the 1990s HFCS became the most common sweetener in the US.  And while in equal amounts it is no worse for you than table sugar, it’s in everything so we are consuming a lot more of it than we ever did of just regular sugar.

 

So are their other reasons to add sugar to everything?  Oh yeah.

 

Sugar can cover up or enhance other flavors.  Is something too sour like tomato sauce made from unripe tomatoes?  Add sugar.  Too salty like bad trail mix?  Add sugar.  Too bitter like chocolate?  Add sugar.  Sugar fixes everything.

 

We want a nice brown piece of meat when we cook out and it’s the sugar in the BBQ sauces that make that happen.   The browning of a piece of meat gives it a tangier, smokier flavor.

 

Sugar adds texture.  Make a cake with Splenda and it will be sweet but not as fluffy.  Baked bread without sugar won’t rise properly.  Flat wafers without sugar aren’t crispy.  Ice cream without sugar is hard as a brick and soft caramels aren’t as chewy.

 

Sugar is a preservative and when you are processing food, you want that food to stay on the shelf for a long time without spoiling.  Which is doubly important because when you process food you remove the fiber because fiber limits shelf life and high fiber foods don’t freeze well so you need to put in more sugar to keep anything from spoiling.

All notes taken from information found in Fat Chance by Dr Lustig, Good Calories, Bad Calories by Gary Taubes, Grain Brain by Dr PerlmutterThe Angriest Trainer Podcast and Jimmy Moore’s Podcasts.

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Day 16: Environmental Toxins That Cause Obesity

Day 16: Environmental Toxins That Cause Obesity

Over the course of our 28 Day Weight Loss Challenge our Daily Recap videos  will be where I post the notes I have written for the talks I do in the FaceBook Group each night.  Hopefully this will make what we are talking about easier to follow for everyone that wants to join us in the challenge.  You can see each of the 28 Day Challenge recap posts here.  Please subscribe to the YouTube channel to never miss an video.

In 1990 no US State had an obesity rate higher than 14%.  20 years later, no state has an obesity rate lower than 20% and in 36 states it’s higher than 25%.

 

One of the other health trends we have seen at the same time is that our young girls are seeing the signs of puberty happen at younger ages than ever.  There are girls that are growing breasts at as young as 7 years old.  Are the rates of obesity and early onset puberty related?

 

We know that body fat and the hormone leptin that fat produces are linked to puberty in girls.  Puberty has been coming on average earlier and earlier in girls for a long time and it has generally been attributed to better nutrition.  Also we know girls with very little body fat like dancers, gymnasts and other athletes can delay puberty until they slow down and put on a little body fat.  Girls need that fat to produce leptin which has some role in starting puberty.  Once the fat gets the signal from the hypothalamus to start puberty, the fat tissues begin producing estrogen.  The more fat, the more estrogen and the earlier puberty starts.  This estrogen then promotes the production of more fat in the hips and chest giving women their curves.

 

Another issue is we can be exposed to estrogen in our environment.  Estrogen is in our food supply, in plastics and in our water.  It used to be used in the pesticide DDT that was banned in the US in 1972 but we can still find traces of its metabolite DDE in the urine of pregnant women, even women born long after 1972.  In fact the concentrations of DDE in a pregnant women’s urine will strongly correlate with their baby’s weight at age 3.  It appears the DDE is actually forming more fat cells in unborn children.

 

The chemical BPA is also an estrogen and is created when an acid touches a polycarbonate plastic bottle.  So pretty much every bottled liquid in America is tainted with BPA.  BPA concentrations are correlated with obesity in adults.

 

Another estrogen is genistein found in soy.  If you eat meat, chances are good that meat was fed soy.  If you are a vegan, chances are you are eating soy so no one is immune.  The data isn’t in an exactly what genistein does to the human body but we do know it’s an estrogen and we know what over-exposure to estrogen does to the human body.

There are several other substances we are exposed to that correlate with obesity.  Phthalates are used to make plastic flexible so think of that plastic smell from a new shower curtain.  Atrazine is a pesticide commonly used on corn in Iowa.  There is a large dead zone in the Gulf of Mexico where fish can’t live because of Atrazine run off.  Tributyltin is a fungicide that enters through our water supply.  Each of these substances correlate with increased rates of obesity.

 

Cigarette smoking by parents can lead to babies born that are small for their gestational age.  Children born underweight are susceptible to obesity later in life as their bodies try to metabolically “catch up”.
With all these different chemicals in our water, air, and food that increase the number of fat cells in our body, the idea that obesity is a byproduct of sloth and gluttony is ludicrous.  Imagine a newborn baby drink a soy formula that is over 10% sugar that has the compound genistein that is found in all soy and it is drinking it out of a plastic bottle with BPA.  That baby has the deck stacked against it long before it has the ability to make any choice about what it is eating or doing.

All notes taken from information found in Fat Chance by Dr Lustig, Good Calories, Bad Calories by Gary Taubes, The Angriest Trainer Podcast and Jimmy Moore’s Podcasts.

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