Read time: 1 minute
A quick post since I get a lot of questions about adding cream in coffee during a fast.
A “fasted state” is merely a definition of a specific metabolic state — no food whatsoever in the gut. This, for fasting purists, is the only metabolic state to be in when fasting.
While it’s true that this defines a “true fast,” I don’t agree with its practicality. The metabolism is a multi-state, dynamic machine. It responds and adjusts to internal and external influences, including the amount of consumed food. Not everything is black and white.
While it’s true that, in a true fasting state, the metabolism draws a significant amount of its energy from stored fat, any small amount of calories coming in (cream in your coffee, for example) would nudge the body away from metabolizing fat only partially and temporarily, until those calories are used up.
Of course, a large amount of food would elicit enough insulin that fat metabolism would diminish, since insulin discourages lipolysis. But here we are talking about cream in our coffee, which is not only low in calories but it is mostly fat and therefore does not stimulate the release of insulin.
Keeping this metabolic process in simple mathematical terms, if you drink 50 calories of fat in your coffee, it probably means you’re diverting only a certain percentage away from fasting metabolism. In relationship to the calories from cream you just took in (50 calories), you might have slowed fat metabolism by about, say, half. Or 25 calories.
That’s hardly anything at all, and it’s what I call a “blip” in fasting metabolism. I have never let this stop me from enjoying a couple cups of coffee and full cream during my day.