Findings from one of the world’s leading authorities on fats and oils,

Dr. Mary Enig, a Ph.D. nutritionist/biochemist has undertaken much of the coconut oil research in more recent years. Dr. Enig has classified coconuts as a "functional food," which provides health benefits above and beyond the basic nutrients. She has specifically identified lauric acid as a key ingredient in coconut products.

Sunday, January 16, 2011

7 Reasons Why You Should Be Using Coconut Oil

An insightful article on coconut oil by Kelly Rennie – Fitness Model, UK Figure Competitor & Group Personal Fitness Instructor

"Although we are told that coconut oil is a harmful saturated fat, that is just a myth. It is actually one of the healthiest oils you can consume. People all over the world are experiencing the healthy benefits of using coconut oil. It has kept people in the tropics healthy and lean for centuries. We are just now rediscovering the amazingly healthy benefits of coconut oil."

The top 7 reasons to use coconut oil as an alternative to common cooking oils:

1. Coconut oil doesn’t turn to fat in your body.
2. Coconut oil increases your metabolism.
3. Coconut oil contains healthy omega 3 fatty acids.
4. Coconut oil gives you energy.
5. Coconut oil is one of the best things you can use on your skin and hair.
6. Coconut oil has healthy benefits that most other oils do not.
7. Coconut oil has the highest heat threshold which make it the best oil you can use for cooking.

Discover Coconut Oil

Find coconut oil typically in the supplement section at your local health food store or online on Amazon ... If this is your 1st purchase from Tropical Traditions they are offering a free book with ref #6618482

No comments:

Post a Comment

Tempura-Style Coconut Shrimp

10-12 large fresh or frozen shrimp (if frozen, thaw quickly in a bowl of tepid water)
1/2 cup regular white flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cayenne pepper (to make your shrimp spicy)
1 egg
1/3 cup ice water
1/2 cup dry shredded unsweetened coconut
1 cup coconut oil

PREPARATION:
Remove shells from shrimp, but leave tails on for easier cooking and eating. Set aside.
Make the batter by first mixing the dry ingredients together: flour, baking powder, salt, and cayenne pepper (if using).
Crack the egg into the flour mixture, then add the ice water, stirring to break the yolk and form a fairly smooth batter (don't worry if there are a few small lumps).
Deep fry shrimps at about 375 F, until they are brown.


Serves 4 as an appetizer, tapas plate, or party food.
Excellent eaten on its own, or served with a dip. ENJOY!

How to Cook Anything (substitute coconut oil for any cooking oil in recipe)

Coconut Bar

What's Up? 15th Annual Coconut Festival 2011 - Kapaa, Hawaii - October 1 & 2