Why is there butter in my coffee?
Words by Pete Tansley
DESIGNER COFFEES: THEY’RE NOT NEW.
Thanks to Starbucks, it’s not abnormal for the person next to you to fork out their day’s wage for their triple shot, sugar-free, chocolate-caramel,
skinny-almond milk cappuccino prepared at a specific temperature.
The latest designer coffees are now appealing to the fitness-conscious. Bulletproof coffee especially has claimed to hit the jackpot with their blend of coffee, medium-chain triglyceride (MCT) oil and butter.
Leading this trend is the founder of Bulletproof Coffee, Dave Asprey. With a growing list of fans in the United States, Asprey is now aiming to win over coffee aficionados in Australia.
He claims that his Bulletproof Coffee, when mixed with butter or MCT oil, not only tastes better, but has been proven to assist brain function, increase performance, fight hunger signals, turn off your sugar cravings and boost energy levels. But is it all it’s cracked up to be, or just another false claim?
IS THIS A NEW TREND?
Although butter, oil and coffee may sound like an unlikely combination, it has actually been consumed around the world for decades.
Asprey claims he thought of the idea when on a holiday, he discovered the Tibetans consume tea with yak butter at high altitudes. Ethiopians also commonly add butter into their coffee. And in Singapore, coffee beans are often stir-fried or blended with butter in a wok before being consumed. So although Bulletproof Coffee might be bringing the concept into
the mainstream, it is far from an original idea.
THE TRUTH ABOUT BULLETPROOF COFFEE
To look at the how true the claims of Bulletproof Coffee are, let’s look at each of the individual ingredients that make up the blend.
THIS ARTICLE FIRST APPEARED IN THE MAY/JUNE ISSUE OF MEN’S MUSCLE AND HEALTH MAGAZINE.
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For the full article, purchase a copy Oxygen Magazine Australia issue 76 or subscribe online today.