2284 replies to this topic

[RWhigham]

Tristerin, which is about 92.1% stearic acid, has a food-energy value of 3 kcal/g.

Conclusion--given the facts, and the assumptions that I've used, it probably isn't unreasonable to conclude that "pure" mango butter actually does have a food-energy value of 35 kcal/tbsp, as claimed, and that those mango butter products citing 35 kcal/tbsp (Calories/tbsp) aren't diluted/adulterated--assuming the manufacturers/vendors are honest and careful.

 

Tristearin bioavailability

The 3 kcal/g food value (instead of 9 kcal/g) for tristearin in this mouse feeding experiment  Energy Value of a Fat High in Stearic Acid results from poor tristearin bioavailability. The stearic acid content of mango butter thus appears to be in this form (tristearin =  a triglyceride with 3 stearic acid molecules hooked to glycerol) and has poor bioavailability.

 

Bioavailability of tristearin and Salatrim 23CA  (triglyceride with stearic acid & a SCFA)

Excerpts from The absorption of stearic acid from triacylglycerols: An inquiry and analysis  "Solubilisation of high-melting-point tristearin in low-melting-point oils improves the digestibility of its stearic acid, particularly when emulsified or liquidized at above melting point. However, without such artificial aids, the digestive tracts of the rat, dog and man have a low capacity for emulsifying and digesting stearic acid from tristearin." ...  "The efficiency with which human subjects digest stearoyl from cocoa butter still remains uncertain, while the digestion of total long-chain fat from this source is 0.89-0.95 g/g, high in comparison with 0.33 g/g for Salatrim 23CA and 0.15 g/g for tristearin" ... "The low digestibility of stearoyl in Salatrim 23CA, together with the occurrence of short-chain organic acids in this product, account for its relatively low nutritional energy value (about 20 kJ (5 kcal)/g) compared with traditional fats (37 kJ (9 kcal)/g)

 

When stearic acid is not part of a triglyceride, its bioavailability can be quite good   "Of twenty-eight studies conducted in adults ... the 'true' digestibility of stearoyl is 0.98 (SE 0.01) g/g"  over a range of 0.05 to 0.65 g/kg

 

Edited by RWhigham, 22 August 2018 - 11:28 PM.

[Hebbeh]

 

Hebbeh, re: your post #1128:

 

Tristerin, which is about 92.1% stearic acid, has a food-energy value of 3 kcal/g. So, I suspect that it wouldn't be unreasonable to assign stearic acid, a main component of mango butter, a food-energy value of about 3 kcal/g based on the tristerin value. Let's also assume that mango butter consists entirely of fatty acids and that the remaining fatty acids in mango butter also have a food-energy value of 3 kcal/g.

 

Conclusion--given the facts, and the assumptions that I've used, it probably isn't unreasonable to conclude that "pure" mango butter actually does have a food-energy value of 35 kcal/tbsp, as claimed, and that those mango butter products citing 35 kcal/tbsp (Calories/tbsp) aren't diluted/adulterated--assuming the manufacturers/vendors are honest and careful.

 

 

I believe official scientific values for the calorie density of fats is 9 kcal/gram but I assume your speculations are based on this paper in rats ( https://onlinelibrar....1998.tb15743.x ) calculating the amount of rat fat gain on a diet of shortening vs stearic acid but neither does that paper pertain to standard assigned dietary caloric values of foods or in the least pertain to how rats can be compared to humans in calculating the metabolism of different foods.  Regardless, I don't believe the FDA nutrition labels allow for this misleading type of labeling.  After all, if that was the case, rather than carbs and protein having 4 kcal/gram and fats 9 kcal/gram, every food would have individual unique kcal calculations but we know that's not the case (as the FDA wouldn't allow it) even though it has been observed that various foods are metabolized differently (and also somewhat dependent on each of our uniquely different genetic metabolism).  I find this hard to believe that they would try and mislead in this manner.

 

Edit:  I see RWhigham beat me to it.  Regardless, if the poor bioavailability of mango butter is what this is based on, then either way, the mango butter is worthless for our purposes (if we can't digest or absorb it)

Edited by Hebbeh, 22 August 2018 - 11:33 PM.

[Phoebus]

.  Regardless, if the poor bioavailability of mango butter is what this is based on, then either way, the mango butter is worthless for our purposes (if we can't digest or absorb it)

 

 

well what the heck then? 

 

if the palmitic acid/stearic acid combo is not good and the mango butter is not good, then what does that leave us? 

 

what is the best stearic acid source? 

[Rocket]

I already ran out of the product I bought from amazon, but it was either 98 or 99% pure. As I reported, I had mild strength increases in the gym with everything else being the same. Test prop will make you feel like superman in a week or 2, so its not even close to that. Noticeable to me because I have plateued on my lifts. 3 to 4 table spoons in protein shakes twice a day. I think turnbuckle stumbled onto something with this protocol though I've never done a proper fission cycle.

I am surprised at all the talk of mixing it in brownies and food... Its not pleasant but its not bad. Kind of like eating little flakes of wax.

[Advocatus Diaboli]

Hebbeh (The Palindromic?),

 

In post #1125 you asserted “I don't believe this product is pure oil due to the following statement under the product description half way down the page:” You then provided a product description excerpt.

 

In post #1126 I posed the following question to you: “Hebbeh, what is it about the quote in your post #1125 that suggests to you that the mango butter isn't pure oil?”. The “quote” being the product excerpt noting the Caloric values for a tablespoon of butter and mango butter.

 

You responded to my post #1126 in your post #1128 with: “Fat is 9 cal per gram amd if the mango butter was pure fat, it would have the same cal as butter.  Hence, it is at best, half fat and half something else.”.

 

It was your assertion: “...it is at best, half fat and half something else.” that prompted me to “test” whether I could: “... back out that claimed value using some known facts and by making some assumptions.”--in other words, the purpose of my post. Where “that claimed value” I was referring to being 35 kcal/tbsp for the food-energy content of mango butter.

 

 

My “thought experiment” implicitly considers that there might have been reasons other than “...half fat and half something else.” to account for the difference in what might be the expected food-energy value of mango butter in comparison with the stated value of 35 kcal/tbsp.

 

My assumptions were the “axioms” for my analysis. In other words, for my purposes, the assumptions I made were to be considered to be true in order to see where they might lead.

Both you and RWhigham presented, under different hyperlink names, the citation which I hyperlinked as “92.1% stearic acid “ in my post #1140. From the information at that link I made an implicit assumption that the Caloric bioavailability of 3 kcal/g for young rats would also apply to humans—why else would I have made the link?. Remember, my stated purpose was to see if I could arrive at 35 kcal/tbsp for mango butter (using my axioms in a manner that obviated speculating that the mango butter was half fat and half something else).

 

You wrote: “Regardless, if the poor bioavailability of mango butter is what this is based on, then either way, the mango butter is worthless for our purposes (if we can't digest or absorb it)”. Good point.

 

[Turnbuckle]

I already ran out of the product I bought from amazon, but it was either 98 or 99% pure. As I reported, I had mild strength increases in the gym with everything else being the same. Test prop will make you feel like superman in a week or 2, so its not even close to that. Noticeable to me because I have plateued on my lifts. 3 to 4 table spoons in protein shakes twice a day. I think turnbuckle stumbled onto something with this protocol though I've never done a proper fission cycle.

I am surprised at all the talk of mixing it in brownies and food... Its not pleasant but its not bad. Kind of like eating little flakes of wax.

 

 

Anything being sold on Amazon as 98 or 99% pure is not pure stearic acid. Most likely it is 40-60%, as the purity refers to something else. In fact, it it were that pure it would be difficult to digest. For the same reason, don't eat stearic acid raw. It's absorption will be poor. Cooked in brownies it will act as a normal oil and spread out. There won't be any flakes when done.

 

Fission not fusion is the key to the protocol on this thread. But this is mostly for old people and people with otherwise damaged mtDNA. Younger people will likely feel very little from fission, and that's a sign that they haven't got defective mtDNA to get rid of, while people in their sixties might feel a very dramatic effect. Only with fission can you get rid of damaged mtDNA, but only if you have them to begin with.

 

If you do fusion every day for an extended period, however, you will build up a nice collection of defective mitochondria with defective mtDNA, as you are interfering with the natural QC process.

 

And there's yet another problem. Some years ago stearic acid was shown to be toxic to T-cells in vitro--

 

In T cells, the accumulation of disaturated 18:0-containing PC coincided with a rapid (within 8 hr) collapse of membrane integrity, as determined by flow cytometry. The collapse of membrane integrity was found to be time and dose dependent. No such depolarization was observed in B cells which, by virtue of their desaturating ability, were able to avoid incorporating large amounts of disaturated  18:0-containing phospholipids into their membranes. It is proposed that a lack of stearoyl-CoA desaturase in T cells precludes them from desaturating exogenously derived 18:0, thus leading to increased proportions of 18:0-containing disaturated [corrected] PC in their cell membranes. The increased abundance of this PC species may enhance membrane rigidity to an extent that plasma membrane integrity is significantly impaired, leading to a loss of membrane potential and ultimately cell function and viability.

https://www.ncbi.nlm...les/PMC1384169/

 

 

Thus one shouldn't take large amounts of stearic acid every day. Once the protocol is done and defective mtDNA removed, you should stop. Same thing with the stem cell protocol. Neither are for permanent use or for young people, only for rejuvenation. 

Edited by Turnbuckle, 23 August 2018 - 09:58 AM.

[Nate-2004]

well what the heck then? 

 

if the palmitic acid/stearic acid combo is not good and the mango butter is not good, then what does that leave us? 

 

what is the best stearic acid source? 

 

This may be why I've reported some seemingly positive effects with fusion, especially with C60, in the past, because I was also using sulforaphane with a smoothie containing fresh raw broccoli blended and heated to 60 c with the water I use to blend it. I'll still try adding mango butter to my smoothie but I think I'll just go the broccoli/sulforaphane route from now on, with fish oil, and that'll be easier than trying to find a source of quality, digestible stearic w/o much palmitic.

 

I'm a pretty healthy 44 year old with early signs of aging, I'm in shape and I look younger than my age by several years (10 years perhaps). I probably won't benefit much more from doing this but I'm about to shift into a mode of doing the fusion/stem cell protocol once a year at most. I might continue cycling NR though, fasting, and of course I'll keep going with eating plenty of broccoli and other cruciferous veggies. I don't think I can get much more out of this though.

Edited by Nate-2004, 23 August 2018 - 12:52 PM.

[Turnbuckle]

I don't see where anyone established that mango butter was SSS. It isn't.

[Nate-2004]

I don't see where anyone established that mango butter was SSS. It isn't.

 

SSS?

[Phoebus]

Turnbuckle what are your thoughts on upregulating AMPK to promote fission? sorry if this has been discussed already 

 

 

AMPK Promotes Autophagy by Facilitating Mitochondrial Fission

 

Chen-Song Zhang1 and Sheng-Cai Lin1, * 1State Key Laboratory of Cellular Stress Biology, Innovation Center for Cell Signaling Network, School of Life Sciences, Xiamen University, Xiamen, Fujian 361102, China *Correspondence: linsc@xmu.edu.cn

 

http://dx.doi.org/10...met.2016.02.017

 

AMPK senses decreased cellular energy levels, triggering mitochondrial autophagy or mitophagy through activating ULK1 and inhibiting mTORC1. In a recent report, Toyama et al. (2016) show that activated AMPK phosphorylation of MFF is critical for mitochondrial fission. Unphosphorylatable MFF mutants block mitophagy, connecting AMPK to mitochondrial fission and to mitophagy.

 

https://www.cell.com...(16)30066-3.pdf

 

[Blueflash]

What about stearyl alcohol in place of stearic acid?

[Turnbuckle]

What about stearyl alcohol in place of stearic acid?

 

It certainly does produce large mitochondria in rats--

 

The effects of alkyl alcohols and related chemicals on the ultrastructure of mitochondria in the rat hepatocyte were studied. The following three different groups of chemicals were tested: Group 1: alkyl alcohols with straight carbon chains (ethanol, 1-propanol, 1-butanol, 1-pentanol, 1-octanol, 1-dodecanol and 1-octadecanol); Group 2: tert- and cyclo-compounds (tert-butanol, cyclo-pentanol, and cyclo-hexanol); and Group 3: polyhydroxy alcohols (ethylene glycol, propylene glycol, 1, 3-propanediol, glycerol and pentaerythritol). Results obtained were summarized as follows: 1) Ethanol, 1-propanol, 1-butanol, 1-pentanol and 1-octanol had essentially the same effects on the mitochondrial ultrastructure: a mixed population of small and enlarged mitochondria with poorly developed cristae; 1-dodecanol induced ultrastructural changes of mitochondria of two distinct types: a mixed population of small and enlarged mitochondria with poorly developed cristae in some hepatocytes and remarkably enlarged mitochondria with well-developed cristate in others; and 1-octadecanol induced remarkably enlarged mitochondria in all hepatocytes. 2) Chemicals belonging to group 2 and group 3 induced essentially the same changes as those induced by 1-octadecanol. More than one month was required to induce those changes. The mechanism by which those ultrastructural mitochondrial changes were induced is not clear, but the present results may suggest that the hydroxy group (-OH) common to all these chemicals in some way accounts for the phenomenon.

https://www.ncbi.nlm.../pubmed/1950560

 

 

And it's cheap and rather non-toxic, and has GRAS status.

 

Phoebus--it's been in most of the protocols over the past year.

 

Nate--SSS is a triglyceride with all stearate moieties, aka, tristearin. 

Edited by Turnbuckle, 23 August 2018 - 05:55 PM.

[Graviton]

This may be why I've reported some seemingly positive effects with fusion, especially with C60, in the past, because I was also using sulforaphane with a smoothie containing fresh raw broccoli blended and heated to 60 c with the water I use to blend it. I'll still try adding mango butter to my smoothie but I think I'll just go the broccoli/sulforaphane route from now on, with fish oil, and that'll be easier than trying to find a source of quality, digestible stearic w/o much palmitic.

 

I'm a pretty healthy 44 year old with early signs of aging, I'm in shape and I look younger than my age by several years (10 years perhaps). I probably won't benefit much more from doing this but I'm about to shift into a mode of doing the fusion/stem cell protocol once a year at most. I might continue cycling NR though, fasting, and of course I'll keep going with eating plenty of broccoli and other cruciferous veggies. I don't think I can get much more out of this though.

How much broccoMax and fish oil(in terms of DHA, EPA contents) do you use for each c60oo?

 

In my understanding, doesn't sulforaphane induce local mitochondria fusion, not in a global manner? (depending on cell lines and cell types?)

[BelieveWeDoBetterTogether]

http://www.cir-safet...uff3b_suppl.pdf

1985 report on Stearyl Alcohol, "Stearyl Alcohol is found naturally in various mammalian tissues. This fatty al- cohol is readily converted to stearic acid, another common constituent of mam- malian tissues. Results from several studies indicate that Stearyl Alcohol is poorly absorbed from the gastrointestinal tract." Didn't see one product in the report where it was used as a food which backs up the poorly absorbed with reality. Scratching my head as to why this is being considered a valid replacement for Stearic Acid. Had to explain to my wife that eating brownies was healthy now because it has Stearic Acid and now you expect me to explain that Alcohol is good too:)

[Turnbuckle]

 Had to explain to my wife that eating brownies was healthy now because it has Stearic Acid and now you expect me to explain that Alcohol is good too:)

 

 

You aren't required to use anything discussed on this thread.

[Phoebus]

http://www.cir-safet...uff3b_suppl.pdf

1985 report on Stearyl Alcohol, "Stearyl Alcohol is found naturally in various mammalian tissues. This fatty al- cohol is readily converted to stearic acid, another common constituent of mam- malian tissues. Results from several studies indicate that Stearyl Alcohol is poorly absorbed from the gastrointestinal tract." Didn't see one product in the report where it was used as a food which backs up the poorly absorbed with reality. Scratching my head as to why this is being considered a valid replacement for Stearic Acid. Had to explain to my wife that eating brownies was healthy now because it has Stearic Acid and now you expect me to explain that Alcohol is good too:)

 

 

the question is if you add S. alcohol to something and heat it, how does it react? Heat affect alcohol and will even avaporate it if it is heated long enough.  

[BelieveWeDoBetterTogether]

the question is if you add S. alcohol to something and heat it, how does it react? Heat affect alcohol and will even avaporate it if it is heated long enough.  

Yes, you make a good practical consideration...not sure how S. alcohol reacts to heat and how to control that evaporation so you get the dose that you were intending...put a lid on it to keep it in? Learning it is quite a challenge to find a protocol that is well thought out on how it is theoretically going to work and then be detail oriented enough to put that theory into effective practical use by human beings. I think there is a lot of good theory on here that makes logical sense, but we are falling short on the effective practical use of that theory by human beings. As an example, Stearic Acid appears to be good in theory, but we can't find a company who makes it so we can get it into our body in a pre-determined dosage. Grind on and hopefully the answer will be determined.

[Phoebus]

Yes, you make a good practical consideration...not sure how S. alcohol reacts to heat and how to control that evaporation so you get the dose that you were intending...put a lid on it to keep it in? 

 

I was thinking/hoping that possibly the stearic alcohol will react with...something.... under heat to form stearic acid with the alcohol evaporating in the process. 

 

But no idea if that would actually occur. 

[BelieveWeDoBetterTogether]

I was thinking/hoping that possibly the stearic alcohol will react with...something.... under heat to form stearic acid with the alcohol evaporating in the process. 

 

But no idea if that would actually occur. 

No idea either, but nice thinking/hoping. The report said S. Alcohol is readily converted to Stearic Acid, but pooly absorbed from the gastrointestinal tract so that is some seriously crappy logic. Just head scratching over here and frustrated that there is no answer.

[Kentavr]

I think we should not worry about this.

I 've reread the recent paper in Nature carefully again and its stated clearly that immediate C16 intake influence neither C16 levels in the blood nor the fusion state.

C16 graph.png

 This figure is not shown in the article itself, its in a supplemental material pdf so I cut it out. Authors rationalize it by stating that C16 levels in the blood are buffered and controlled. It doesn't go up after a C16 meal and even doesn't fall after  2 days low-fat diet.

 

      Unlike the C18:0 drink, the C16:0 drink did not induce mitochondrial fusion (Supplementary Fig. 6b). C16:0 ingestion also did not increase C16:0-TAG levels in blood (Supplementary Fig. 6c). This suggests that serum C16:0-TAG levels are more buffered than C18:0-TAG levels, in agreement with the fact that C16:0-TAG levels also do not drop after 2 days of a low-fat diet (Fig. 2d).

 

in this light, I am not even sure that C16 intake is a factor at all in its blood levels or is it just a function of a liver function (just like blood sugar levels). Need to look further into this topic.

So...C16  is irrelevant in this setting, we could move on)

 

I think you are right.

 

I used stearic acid from Spectrum Chemical. The bottle doesn't give the purity and their website doesn't have the COA as I bought it 15 years ago. I've written to them asking about it. The SDS gives a stearic acid range of 40-60% with a present price of $100/500g. They have another version where the SDS says it's 100% stearic acid, and that's listed at $313/500 g. Recently I bought several bottles of what is claimed to be 99% purity from a small distributor selling through Amazon--Eisen-Golden Laboratories. I've already made brownies from it but haven't tried them yet. They seem a bit sticker than before, so I wonder about the purity. There are Chinese companies selling stearic acid at 99% purity for around $1000 per ton, so by "purity" they must mean something else.

 

Why are we looking for pure stearic acid? You have a good result on "dirty" stearic acid! So 40-60% also works!

 

No idea either, but nice thinking/hoping. The report said S. Alcohol is readily converted to Stearic Acid, but pooly absorbed from the gastrointestinal tract so that is some seriously crappy logic. Just head scratching over here and frustrated that there is no answer.

 

In the protocol Turnbuckle is not very pure stearic acid, and it works. Why look for a cleaner version, if this one works well?

 

We do not eat it every day, so palmitic acid will not have time to do much harm to the body, even if it gets into the body 20-30 times when using the protocol Turnbuckle

 

I think so. Do not you think that this is the correct point of view?

 

The medicine will also do harm if you drink it all your life, but we drink it strictly for a certain time. Protocol Turnbuckle is also a medicine.

 

Edited by Kentavr, 24 August 2018 - 04:41 AM.

[Andey]

 

....

 

 

With all respect, I can't see how you came up with 1/3 of calories for mango butter considering that 1/2 of it are still oleic, palmitic, linoleic acids... That alone would bring to 50kcal/tbsp

[Advocatus Diaboli]

Andey, re your post #1161--in post #1140 I wrote: "Let's also assume that mango butter consists entirely of fatty acids and that the remaining fatty acids in mango butter also have a food-energy value of 3 kcal/g.". 

 

In other words, one way to get the reported 35 kcal/tbsp for mango butter is to assume that all of the fatty acids have food-energy values of 3 kcal/g. Which was one of my axioms.

 

You're correct in that if one assumes 9 kcal/g for the fatty acids in mango butter, other than stearic acid which I assigned 3 kcal/g, then the kcals/tbsp will be greater than 35 kcal/tbsp but less than 102 kcal/tbsp, or so, for the butter reference comparison. But, my goal was to see how one might get to the reported value of 35 kcal/g without considering that the mango butter might be "half fat and half something else".

 

Atwater system for calculation of available energy of foods.

 

Energy density of various food components.

 

 

 

 

 

Edited by Advocatus Diaboli, 24 August 2018 - 07:09 AM.

[Turnbuckle]

 

Why are we looking for pure stearic acid? You have a good result on "dirty" stearic acid! So 40-60% also works!

 

 

In the protocol Turnbuckle is not very pure stearic acid, and it works. Why look for a cleaner version, if this one works well?

 

 

That's the way it goes. People will naturally try to improve anything, and we do here more than most. But in this case purity works against the protocol, as triglycerides with only stearic acid have low absorption as they are more difficult to break down. Stearyl alcohol also has low absorption, but for a different reason. With pH rising from the stomach to the intestines, fatty acids become more soluble while fatty alcohols do not, thus the latter has to compete with the former and loses out. So given that dose makes the drug, would you get enough absorption if the intestines were only presented with stearyl alcohol and lecithin--as a drug instead of a minor constituent of feed as in the rat and sheep experiments? Anyway, worth a shot.

 

[Nate-2004]

Well, then the mango butter should be perfect because it's a good mix of triglycerides, or anything that contains naturally high levels of stearic and oleic. Right?  Walnuts for example contain tons of linoleic and oleic acid followed by stearic I think. But that's pretty low levels of stearic. I think the best we can do is mango butter. 20 to 30g of that should be enough I think, melted. 

 

So sulforaphane is localized fusion not widespread?

[Turnbuckle]

Well, then the mango butter should be perfect because it's a good mix of triglycerides, or anything that contains naturally high levels of stearic and oleic. Right?  Walnuts for example contain tons of linoleic and oleic acid followed by stearic I think. But that's pretty low levels of stearic. I think the best we can do is mango butter. 20 to 30g of that should be enough I think, melted. 

 

So sulforaphane is localized fusion not widespread?

 

 

The "stearic" acids available commercially have 40-60% stearic acid, with the balance mostly palmitic acid. Mango is roughly 45% stearic and 45% oleic, so it's comparable on the stearic side on a weight basis, and it replaces unhealthy palmitic with healthy oleic. So that seems better, but on the other hand oleic is more easily oxidized, making it less healthy, and is much more soluble than stearic acid, so it better competes for absorption. So the advantages of mango are not that clear cut.

[able]

The "stearic" acids available commercially have 40-60% stearic acid, with the balance mostly palmitic acid. Mango is roughly 45% stearic and 45% oleic, so it's comparable on the stearic side on a weight basis, and it replaces unhealthy palmitic with healthy oleic. So that seems better, but on the other hand oleic is more easily oxidized, making it less healthy, and is much more soluble than stearic acid, so it better competes for absorption. So the advantages of mango are not that clear cut.

 

 

The advantage of the Mango butter is, for me, taste.  I know some have said the Duda product "isn't that bad", but I have a hard time choking it down.  

 

The Mango butter is quite nice by itself or in recipes.

 

So if it has similar % of Stearic acid, and the healthiness of the other fats is a toss-up, that makes it a no-brainer to continue the mango butter for me.

[RWhigham]

Eisen-Golden Laboratories "Stearic Acid [C18H36O2] 99% ACS Grade Flakes" 12 oz in 3 bottles

This melts 100% at 140 F. (Stearic acid melts at 156.7 F). I wasted $46 US on this. I have requested a refund from the seller.

Edited by RWhigham, 24 August 2018 - 04:28 PM.

[Nate-2004]

Oleic > Palmitic by far in terms of health. I'd just go with mango and maybe eat more of it to get more stearic.  ¯\_(ツ)_/¯

 

[zorba990]

So is cocoa butter acceptable then?
Typical Fatty acid composition (%)[12]
Fatty acid Percentage
Arachidic acid (C20:0) 1.0%
Linoleic acid (C18:2) 3.2%
Oleic acid (C18:1) 34.5%
Palmitic acid (C16:0) 26.0%
Palmitoleic acid (C16:1) 0.3%
Stearic acid (C18:0) 34.5%
Other Fatty Acids 0.5%

[Kentavr]

I see three ways to increase the availability of stearic acid with mango oil:

 

1. Thoroughly mix mango oil in the cured state with phospholipids on a magnetic stirrer for 1 day. This should dramatically increase the absorption of stearic acid from the oil.

 

I will give an example: if we mix acid and water, we will think that we have received a true solution, when all the molecules mutually penetrated each other. However, that is not so! Even such substances as sulfuric acid and water, which have a very low viscosity, will be able to form a true solution only for the next day!

 

Mango oil with phospholimides is much worse!

 

Mixing the mango oil with phospholipids (for example, with soy lecithin or sunflower lecithin), we will dramatically improve the bioavailability, since all digestible triglycerides should form with the phospholipids CHILOMICRONS, which will then go by blood.

 

2. Use mixed with phospholipids, a mango oil with low-fat food. This is to ensure that fatty acids from fatty foods do not compete in the intestines. Thus, we can increase the proportion of sucked fatty acids.

 

3. Shortly before admission, take a substance such as BioPerine. It will increase the absorption of stearic acid. 

Edited by Kentavr, 25 August 2018 - 07:17 PM.