The truth is, there are 3 main categories of calories (proteins, carbs, fats), and your body processes each group very differently. Even within groups, your body handles different types of proteins/carbs/fats differently – it’s simply too general to put everything under the “calories” umbrella.
The problem is, everybody has different advantages/disadvantages in their digestive systems. Some people convert everything they eat into energy, and some people are predisposed to create energy reserves, so governing bodies can’t make broad recommendations any better than ‘don’t eat more than you use!’ and thus we’re all stuck with an overly generic model of how we should eat.
For your consideration, here is a graph published in the American Journal of Clinical Nutrition in 2007:
This shouldn’t come as a surprise to anyone. Sugar (refined carbs) used to only be available when fruit was in season, or grains were harvested. Nowadays, with modern agricultural & transportation practices, we have a near infinite supply of sugar available to us year round. Sugar used to be a scarce commodity, but now it isn’t, and (most) human bodies aren’t adapted to a world of abundant sugar.
If we think of your body’s metabolism as a bonfire, eating carbs are like throwing a pile of dry leaves on top of it. They burn brightly and quickly, but they soon disappear. Eating fats is like adding oak logs to the fire. They take a little longer to get burning, and they never burn quite as bright as the leaves, but it lasts for a long time. Short chain fatty acids are good because they can be broken down quicker than longer chain ones. So by eating the short chain fatty acids, you get those logs burning a little quicker.
Additionally, fats interact with 2 hormones in your body that regulate hunger: leptin and ghrelin. As long as you have some fat in your blood stream, these hormones inhibit your hunger signals. Incidentally, I believe the reactivation of these hormones is why I didn’t feel hungry for 6 hours after my first serving of Coffee Booster.
This is a matter of personal opinion. If you want preservatives, “natural flavors”, or other emulsifiers/binding agents in your foods, there’s (probably) nothing wrong with that. There are plenty of coffee creamers out there that use these things, or esterify the fats so they are easier to blend into water.
We believe that simpler and less-processed is better. And if that means you have to blend with more than a spoon, we think it’s a worthwhile trade.
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