I've been paleo on and off for several months. During that time, I've experienced a variety of foods that I either love or hate, and have gone through some cycles of craving certain SAD foods.
I did the 30 day challenge, and after about day 10, stopped having cravings.
I added heavy whipping cream to my coffee based on Archevore.
I cook with grass-fed butter (kerrygold). I used to cook with coconut oil but stopped around day 45 (details below).
About a month ago, I changed some of my cooking habits, and in thinking about it, I stopped cooking with coconut oil, and increased the butter/lard I cooked with or put more heavy whipping cream in my coffee to get the saturated fat I need. Call it what you will, but that's what happened. I also started having wicked cravings for different grains, sugar, and all the SAD stuff that I've been trying to get out of my diet.
I bought coconut butter yesterday and had a bit with lunch. After that, I didn't experience any carbohydrate (well, gluten) or sugar cravings. I was also full a lot longer (8~ish hours, even longer than just having heavy cream with coffee for breakfast).
I have two questions based on the reduction of cravings through saturated fat:
Is there a scientific explanation for reducing cravings through the type of fat? I understand that even though heavy cream, butter, and coconut butter are saturated fat, they're actually different types of saturated fat, and lard has a different structure as well. Does this matter, or am I delusional and all of this doesn't matter? I know that satiety is based around fat intake, I just never thought about whether or not the type of saturated fat mattered.
Has anyone else noticed the type of fat they're eating and the reduction or increase of cravings?
It could just be the carbs in the coconut butter.
How many carbs do you eat normally?
How much coconut butter do you eat and feel satiated?
I think I've heard that "Medium chain fats(like coconut) are easier to use as energy if you have low thyroid". The longer fatty acids which are harder to use as energy are stored instead of used as energy because of low thyroid. So that is a possibility too.
I'm not sure about the other data that's out there, but for me, dairy definitely causes cravings. I started a Whole30 5 days ago to see if I could figure out what was causing my cravings. The biggest difference is no butter, heavy cream or sour cream. My cravings have decreased quite a bit with just using coconut oil for cooking and olive oil on veggies.
Another thought...have you maybe increased your coffee intake in order to increase your heavy cream intake? Coffee also increases cravings for me.
Coconut butter is awesome. (It's a lot cheaper to make your own: http://heathereatsalmondbutter.com/recipes/coconut-butter/ )
You might try clarifying your grass fed butter; that'll remove the last of the milk solids and leave pure fat. Or, try ghee. Wondering if it's the lactose in the bit of milk in your butter that's causing cravings...
Various sources indicate that butter/milk fat creates an insulin response, which of course would lead to carb cravings later down the line for most.
I consume butter and cream, as well as coconut oil, extra-virgin olive oil, and beef fat like it's going out of style and haven never noticed any difference with what type of fat I eat. But I also eat moderate carbs, and have never had any issues with binging or excess body fat.
My two cents here, but I have never found that the type of fat makes a difference. The amount and type of carbohydrate, however, does make a huge difference for me. Certain types of sugars will send my cravings out of control, even in small quantities. Dairy doesn't seem to affect me in any negative way, but I always eat full fat whatever it is I am having.
This video illuminated coconut for me a few months ago, then I meandered toward paleo about a month ago. I am still trying to understand fats myself.
On the molecular scale, it is highly likely that the saturated fats in cream, butter, and coconut are different. It is analogous to PUFAs and MUFAs varying structurally.