The 100 days of Keto Chow are still going really well. I ended up drinking breakfast and lunch between 1 and 3 with dinner at 7 last night. The probiotic is still doing an amazing job. I think I have the “Garden of Life” one that I got from Costco. It says to refrigerate after opening and despite being like 2 years past the “best by” date, it’s still working great.
For any that are curious, I finally got the floor of our closet completely cleared and I vacuumed last night.
There was a discussion on Reddit recently about high-oleic sunflower oil. Normal sunflower oil is very high in poly-unstable fats that rapidly oxidize and cause problems, similar to soybean oil that the AHA loves so much because of how much they get paid by the soybean industry. High oleic sunflower oil comes from modified sunflowers that make more mono-unstable fats, similar to what you get from fruit oils like avocado and olive, that’s a good thing. The bad thing about high oleic sunflower oil is that it is much lower in saturated/stable fats compared to avocado or olive. Based on my own experiments, I try to get as much saturated/stable fat as I possibly can; with the rest mostly as mono-unstable, and as little poly-unstable as I can possibly get – with most of that as Omega 3s. The cool thing about all of this is there are actual math and science that you can use to determine how healthy a fat is for you. Dr. Michael Eades had a fantastic presentation at Low Carb Breckenridge last year that explains it all.