If the Lindy effect was a fruit it would be a Date. Dates are the oldest cultivated fruit in human history. They go back over 6,000 years to ancient Mesopotamia. Archaeologists have even found date seeds in Egyptian tombs, meaning pharaohs were eating them thousands of years ago. I came across this during a period of reading about fasting - specifically how people break fasts during Ramadan with water and dates. That detail stuck with me, and eventually led me to try them for myself.
From there, I was hooked.
And yes, dates are high in natural sugar - mainly fructose and glucose - which makes up around 60–70% of their weight. That’s part of why they’re such a great source of quick energy. But they’re not the same as processed sugar, and the effect they have on your blood sugar is very different.
Dates typically fall into the low-to-medium glycemic index range (between 35–55, depending on the variety). That means they release sugar into your bloodstream more gradually. The fiber in dates plays a big role - about 6–8 grams per 100 grams - slowing absorption and supporting digestion. Plus, they contain nutrients like potassium and magnesium, which are great for overall metabolic health.
Moderate amounts - say, 2–3 dates - don’t cause major blood sugar spikes, even in people with type 2 diabetes. They’re not completely neutral, but they’re definitely better than most refined sweets or high-GI foods. Like anything, it depends on the individual and the context.
Date palms are also dioecious, meaning male and female trees are separate - and only the females bear fruit. To grow dates, farmers manually pollinate the trees, often climbing up and transferring pollen from male to female flowers by hand. It’s a practice that’s been around for thousands of years and is still used in many traditional groves today. Our dates are organically farmed in California and Algeria.
A Date Walks into a Bar
Perfecting the bars started with dialing in the right pecan roast - a process that took time. Once that was set, I began experimenting with the ratios between two date varieties, which is part of what makes my bars unique. Trial and error refined the recipe to match what my palate was craving.
The pecan butter (HODL Butter) ended up being the key - something I didn’t fully realize until recently. I tried making the bars without it and couldn’t. There’s something about the texture and granularity of the pecans that ties it all together that can’t be quite achieved with any other butter, or without it. I’m really glad I stumbled on that by chance.
Thank for reading! This was a guest post written by oshi (nprofile…r2m3), a Bitcoin Only Company.🤝
Oshi HODL Bars and HODL Butter here and only available in sats. Be sure to also check out the collab they are doing with CraftCanna:
https://www.oshigood.us/
