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.

Wednesday, March 16, 2011

Coconut Oil: A Miracle in a Jar?

Full article by Kenda Robertson
"Even though coconut oil has been used as cooking oil for thousands of years, it has gotten a bum rap in the last 20 years or so."

The campaign to demonize saturated fat found in coconut oil started in the 1980s when American industry farmers, who were unable to grow and make a profit from coconuts, decided to wage a public relations war against tropical oils in favor of polyunsaturated fats they could produce and promote such as flax seed, canola, soybean, safflower, corn, and other seed and nut oils.

Their reports have claimed that saturated fats are linked to high cholesterol and heart disease, multiple sclerosis and other ailments. Yet, people who live in tropical climates and eat a diet high in coconut oil are healthier, have less heart disease, cancer, and colon problems than unsaturated fat eaters!

Coconut oil actually lowers cholesterol, is anti-aging and helps people lose weight because of its ability to stimulate the thyroid.

Since the 1960s, researchers have been aware the properties of the medium chain fatty acids/triglycerides found in coconut oil destroys microorganisms such as bacteria, yeast, fungi and viruses.

In 1987, Lim-Sylianco published a 50-year literature review showing that in colon and breast cancer, coconut oil is far more protective than unsaturated oils. For example: 32% of corn oil eaters became afflicted with colon cancer while only 3% of coconut oil eaters acquired the disease.

Coconut oil is also more stable than unsaturated oils. Coconut oil shows no evidence of rancidity even after a year at room temperature. Not so with unsaturated oils which become rancid very quickly.


Another great use for coconut oil is that of a face and body moisturizer. It can clear acne and soften wrinkles at the same time. Eczema sufferers can find relief with this pleasant-smelling, non-greasy emollient.




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


The best brands of coconut oil are organic, extra-virgin and expeller-pressed.

For more information visit www.coconutoil.com

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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