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.

Tuesday, April 26, 2011

Medical Benefits of Coconut Oil

The high saturated fat content in coconut oils have many dietitians cringing at the thought of their patients supplementing with this fatty food. However medical researcher Dr. Mary G. Enig reports that coconut oil is misunderstood. At a presentation given to the Asian and Pacific Coconut Community, Enig states that people that habitually consume coconut oil tend to have lower cholesterol levels, healthier livers and more efficient immune cells compared to those that seldom eat coconut oil.

Weight Loss

Losing weight and keeping it off is a struggle for many adults living in the United States. Cutting calories and consuming coconut oil can help you lose weight reports Marie-Pierre St-Onge of McGill University. In a paper published in the March 2002 issue of the "Journal of Nutrition," St-Onge notes that the unique fats found in coconut oil -- Medium-Chain Triglycerides -- can help treat or prevent obesity by reducing appetite, boosting metabolism and upping the activity of fat burning cells.

Read the full article by Brian East Dean, registered dietitian who has been writing since 2007 on all things nutrition and health. He holds a Master of Science in nutrition from Tufts University in Boston.

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

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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

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!

Coconut Bar

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