I just looked at the date of the article. If a thread like this has already been started, please delete this thread, mods.
Saw this on FB the other day.
Was surprised to see that he keeps his avocados in the fridge. Is that something that people do? I've always just kept mine on the counter.
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Most people I know keep them on the counter, but I found they have a wildly annoying tiny window of ripeness. People tell you to put them in a paper bag with a banana to get them ripe, but then you forget for an extra 15 minutes and suddenly they have brown spots. I found that I could just buy them almost-ripe using the squeeze test, then put them in the fridge, and they wouldn't really age much. Since they mostly go in smoothies for me, if they're a little firmer than ideal and cold, it's no problem. I'm pretty sure I could just take them out and they'd continue to ripen if temperature and firmness was an issue.
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Saw this on FB the other day. Was surprised to see that he keeps his avocados in the fridge. Is that something that people do? I've always just kept mine on the counter.
Ya, I was more surprised that he kept his cacao powder in the fridge. Haha
Too bad we can't see what all those little bottles are.
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Mine doesn't have much. French mustard, grass fed butter, bacon, grass fed beef that is defrosting as we speak, salad and hummus leftover from yesterday, and some sauerkraut. Plus cod liver oil/butter oil blend, fish oil and krill oil.
I was more surprised that he kept his cacao powder in the fridge.
In some random podcast a long time ago he said that Lindt is pretty good in terms of mycotoxins, but once you open it environmental molds can get on it and grow, so he refrigerates it. Presumably that's the same deal for cacao powder.
I have not been refrigerating my cacao powder since I didn't think this through before, but perhaps now I will. I have been refrigerating my Lindt, but it doesn't break as evenly into the pre-formed squares when cold, nor does it taste as good as when it's at room temperature. It seems I don't have the willpower to break off some cold squares then wait until they become room temperature to eat them, so this is a minor problem for me... but at least I'm not water fasting.
Forget about Dave. What's in your fridges?
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The only thing that truly disappoints me about The Bulletproof diet is the promotion of Lindt chocolate. Lindt is not organic and they have been know to support child labour practices. Why not purchase organic cacao from single origin beans, produced ethically and sustainably? I indulge daily in my cacao, and it will never be from an evil company such as Lindt. Shame. And I haven't even brought up Monsanto. Is can only assume this is a financial decision.
It's not a promotion, it's a simple (perhaps unfortunate) fact that the EU has more stringent mycotoxin limits, so chocolate produced in the EU causes fewer problems. Lindt is European, easy to find in the US, and easy to find in varieties 85% or darker, which limits sugar. If you can find another European chocolate >85% with better practices, I think Dave would agree it's better. And, of course, there's now Upgraded chocolate products. I don't think Dave has mentioned Lindt since he came out with his own chocolate bars, which are ethically sourced. You could also order raw materials (cacao powder + butter) either from Dave or from Europe and make your own.
I'm shocked at the upright refrigerator. Upright units are not efficient, all your cold air falls to the floor when it is opened! Anyone else hack your appliance efficiency?
I just realised there is a Scandinavian crime book titled "Girl in the Refrigerator".
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