Attention!
The Mekong Delta area
one of the most polluted area in the Far East.
The Mekong Delta area
one of the most polluted area in the Far East.
HAMONA PHILOSOPHY Inspired by the living styles of coconut farmers in Mekong Delta area in Vietnam, peacefully and spiritually attached to nature, Hamona coconuts are developed based on the philosophy
“Harmony with Mother Nature”. Hamona considers all mankind and human activities as an unseparated part of nature, hence encouraging the harmony with nature. From the baskets to store to the straws to plug in, everything is made of bamboo. The materials used are eco-friendly disposable, and can be recycled for various uses.
“Harmony with Mother Nature”. Hamona considers all mankind and human activities as an unseparated part of nature, hence encouraging the harmony with nature. From the baskets to store to the straws to plug in, everything is made of bamboo. The materials used are eco-friendly disposable, and can be recycled for various uses.
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AN EASY WAY TO OPEN A COCONUT
The Coconut Oil Miracle
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s=books&ie=UTF8&qid=1406711772&sr=1-1-fkmr0&keywords=the+healing+miracleof+coconutoil+fifi
9 Health Benefits of Coconut Water
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There are not many beverages in this world that are as compatible to the human body and its hydration needs as coconut water.
Coconut water is the juice inside a young coconut. Not to be confused with the more common brown hairy ones, it’s the young green coconuts that hold the water. Their water is one of nature’s most refreshing drinks, it is becoming increasingly popular and is now consumed worldwide as people become aware of its nutritious and health benefiting properties.
When you open the green, tender, healthy and undamaged coconut. You will find inside it’s clear liquid that is sweet and full of natural sugars, vitamins, minerals, electrolytes, enzymes, amino acids, cytokine, and phyto-hormones. Generally it is the young and slightly immature coconuts that are harvested around 5 to 7 months old that are used to drink.
This superdrink is low in calories, naturally fat and cholesterol free and has more potassium than 4 bananas! Not to forget it is super hydrating! These are just a few of the benefits, keep reading for more health benefitsof coconut water.Reduces Blood Pressure Because coconut water is a great source of electrolytes it can be used as a balancing mechanism to keep blood pressure down.
It has been recommended that by drinking coconut water each morning it will help to balance these electrolytes. Rich in Nutrients – Unlike any other drink out there, coconut water contains 5 essential electrolytes that are present in the human body, including calcium, phosphorous, potassium, magnesium and sodium. Compatible with Human Blood – Because it is isotonic to human plasma, coconut water can be used in extreme emergencies to quickly rehydrate the human body if administered intravenously. It is quite common for the drink to be used third world countries to save human lives.
It slows down age – By drinking coconut water it is said to give smoother and more youthful-looking skin. It has been said that it’s a natural source of cytokinins, a group of plant growth hormones that help regulate cell growth, development and ageing. Rich in potassium, antioxidants and lauric acid, cytokinins are said to balance pH levels, strengthen and hydrate connective tissues and could even reduce the risk of age-related diseases.
It has also been recommended that if you dab it onto skin you may also reduce acne, cellulite, eczema, stretch marks, wrinkles, age spots and sagging skin. If you do have acne or any other blemishes on the surface of your skin, topical application of coconut water could clear it up and also tone the skin.
Boosts Hydration – The ingredients in coconut water are excellent at hydrating the human body. When endurance exercising or during long periods of physical activity, the human body loses mineral-rich fluids. What coconut water does is replace medium with 294 mg of potassium and 5 mg of natural sugar per glass. In comparison to sports drinks that only contains half of the potassium content and 5 times the amount of processed sugar.
Helps Weight - Loss Efforts – The fat content in coconut water is extremely low, so a high amount can be consumed without the worry of immediately packing on the pounds. It also suppresses your appetite and makes you feel full because of its rich nature.
Helps Digestion – If you suffer from bad digestion, coconut water could help. This is because of its high concentration of fiber, it helps in the prevention of indigestion and lowers the occurrence of acid reflux.
The Ultimate Hangover Remedy – Next time you are feeling tender after an alcohol binge, drink some coconut water to help settle your stomach. It will also replace these essential electrolytes that exit the body if you are experiencing bouts of frequent urination and vomiting.
Anti-Ulcer Properties – Both coconut water and coconut milk show strong anti-ulcer activity against chemicals such as indomethacin, a Non-Steroidal Anti-Inflammatory Drug (NSAID).
Anti-Alzheimer’s Properties – Studies have shown in an animal model of ovariectomy induced menopausal changes, coconut water appeared to prevent the decline of brain estrogen levels, as well as the associated accumulation of Alzheimer’s disease associated plaque in their brains.
Start to drink yours!
Select Language▼
There are not many beverages in this world that are as compatible to the human body and its hydration needs as coconut water.
Coconut water is the juice inside a young coconut. Not to be confused with the more common brown hairy ones, it’s the young green coconuts that hold the water. Their water is one of nature’s most refreshing drinks, it is becoming increasingly popular and is now consumed worldwide as people become aware of its nutritious and health benefiting properties.
When you open the green, tender, healthy and undamaged coconut. You will find inside it’s clear liquid that is sweet and full of natural sugars, vitamins, minerals, electrolytes, enzymes, amino acids, cytokine, and phyto-hormones. Generally it is the young and slightly immature coconuts that are harvested around 5 to 7 months old that are used to drink.
This superdrink is low in calories, naturally fat and cholesterol free and has more potassium than 4 bananas! Not to forget it is super hydrating! These are just a few of the benefits, keep reading for more health benefitsof coconut water.Reduces Blood Pressure Because coconut water is a great source of electrolytes it can be used as a balancing mechanism to keep blood pressure down.
It has been recommended that by drinking coconut water each morning it will help to balance these electrolytes. Rich in Nutrients – Unlike any other drink out there, coconut water contains 5 essential electrolytes that are present in the human body, including calcium, phosphorous, potassium, magnesium and sodium. Compatible with Human Blood – Because it is isotonic to human plasma, coconut water can be used in extreme emergencies to quickly rehydrate the human body if administered intravenously. It is quite common for the drink to be used third world countries to save human lives.
It slows down age – By drinking coconut water it is said to give smoother and more youthful-looking skin. It has been said that it’s a natural source of cytokinins, a group of plant growth hormones that help regulate cell growth, development and ageing. Rich in potassium, antioxidants and lauric acid, cytokinins are said to balance pH levels, strengthen and hydrate connective tissues and could even reduce the risk of age-related diseases.
It has also been recommended that if you dab it onto skin you may also reduce acne, cellulite, eczema, stretch marks, wrinkles, age spots and sagging skin. If you do have acne or any other blemishes on the surface of your skin, topical application of coconut water could clear it up and also tone the skin.
Boosts Hydration – The ingredients in coconut water are excellent at hydrating the human body. When endurance exercising or during long periods of physical activity, the human body loses mineral-rich fluids. What coconut water does is replace medium with 294 mg of potassium and 5 mg of natural sugar per glass. In comparison to sports drinks that only contains half of the potassium content and 5 times the amount of processed sugar.
Helps Weight - Loss Efforts – The fat content in coconut water is extremely low, so a high amount can be consumed without the worry of immediately packing on the pounds. It also suppresses your appetite and makes you feel full because of its rich nature.
Helps Digestion – If you suffer from bad digestion, coconut water could help. This is because of its high concentration of fiber, it helps in the prevention of indigestion and lowers the occurrence of acid reflux.
The Ultimate Hangover Remedy – Next time you are feeling tender after an alcohol binge, drink some coconut water to help settle your stomach. It will also replace these essential electrolytes that exit the body if you are experiencing bouts of frequent urination and vomiting.
Anti-Ulcer Properties – Both coconut water and coconut milk show strong anti-ulcer activity against chemicals such as indomethacin, a Non-Steroidal Anti-Inflammatory Drug (NSAID).
Anti-Alzheimer’s Properties – Studies have shown in an animal model of ovariectomy induced menopausal changes, coconut water appeared to prevent the decline of brain estrogen levels, as well as the associated accumulation of Alzheimer’s disease associated plaque in their brains.
Start to drink yours!
Nutrition and Health Properties of the Coconut
The nutritional value of the coconut and its taste will vary depending on the stage of maturity the coconut is in. Generally, the coconut has significant amounts of minerals (potassium, sodium, phosphorus and chlorine), and fibers.
As the flesh matures it becomes enriched and so does its content of fat. The coconut also has carbohydrates, proteins, fats, vitamins A, B1, B2, B5 and C and magnesium. As the water becomes the meat the protein content increases.
Nutritional table about coconuts:
Composition of coconut water % Water 95.5
Nitrogen 0.05
Phosphoric acid 0.56
Potassium 0.25
Calcium oxide 0.69
Magnesium oxide 0.59
Composition of coconut water mg /100g
Iron 0.5
Total solids 4.71
Reducing sugars 0.80
Total sugars 2.08
Source: Pandalai, K. M. (1958).
Coconut water and its uses. Coconut Bull. 12, No. 5, 167-173.
The nutritional value of the coconut and its taste will vary depending on the stage of maturity the coconut is in. Generally, the coconut has significant amounts of minerals (potassium, sodium, phosphorus and chlorine), and fibers.
As the flesh matures it becomes enriched and so does its content of fat. The coconut also has carbohydrates, proteins, fats, vitamins A, B1, B2, B5 and C and magnesium. As the water becomes the meat the protein content increases.
Nutritional table about coconuts:
Composition of coconut water % Water 95.5
Nitrogen 0.05
Phosphoric acid 0.56
Potassium 0.25
Calcium oxide 0.69
Magnesium oxide 0.59
Composition of coconut water mg /100g
Iron 0.5
Total solids 4.71
Reducing sugars 0.80
Total sugars 2.08
Source: Pandalai, K. M. (1958).
Coconut water and its uses. Coconut Bull. 12, No. 5, 167-173.
- The coconut and calories:
- 20 g of coconut pulp and green = 35 calories
- 1 tablespoon (10g) desiccated coconut lime = 45
- 1 tablespoon (20 ml) coconut milk = 50 cal
- 1 cup (250 ml) of coconut water = 55 cal
- 1 tablespoon (15 g) of fresh coconut lime = 70
- 2 tablespoon (25 grams) of grated flesh of mature coconut = 75 calories
- 1 tablespoon (10 grams) of coconut oil = 90 cal
- 1 small cube of sweet coconut dessert cooked in sugar (50 g)= 160 cal
Health Benefits of Coconut Oil
Research has shown that medium-chain fatty acids, like those found in coconut oil, may
provide a wide range of health benefits. Some of the most promising are summarized below.
HEALTH BENEFITS OF COCONUT OIL
taken from " The Healing Miracles of Coconut Oil " by Bruce Fife, N.D. © 2000
HealthWise Publications
• Improves digestion
• Provides quick energy
• Improves insulin secretion and utilization of blood glucose
• Relieves stress on pancreas and enzyme systems of the body
• Can be easily absorbed and utilized by those who have trouble
digesting fats or who have gallbladder disease
• Improves calcium and magnesium absorption for the development of
strong bones and teeth
• Aids in the absorption of minerals and fat soluble vitamins
• Is lower in calories than any other fat
• Supports thyroid function
• Promotes excess weight loss by increasing metabolic rate
• Is utilized by the body to produce energy in preference to being
stored as body fat like other dietary fats
• Supports and aids immune system
• Helps protect against disease-causing bacteria, viruses, fungi, and parasites
• Is heart healthy; does not increase blood cholesterol or platelet stickiness
• Does not create free radicals like other vegetable oils and is stable
under cooking temperatures
• Helps to protect the body from free-radical damage that encourages
aging and degenerative disease
• Does not deplete the body's antioxidant reserves like other oils
• Helps you to look and feel younger
• Makes skin smooth and soft
• Reduces the need for essential fatty acids
• Does not deteriorate like polyunsaturated oils so has a long shelf life
• Is completely non-toxic to humans.
What Coconut Oil does NOT do:
• Does not contain cholesterol
• Does not increase blood cholesterol
• Does not promote platelet stickiness which leads to blood clot formation
• Does not contribute to atherosclerosis or heart disease
• Does not promote cancer or any other degenerative disease
• Does not contribute to weight problems
What Coconut Oil Does Do:
• Reduces rish of atherosclerosis and related illnesses
• Reduces risk of cancer and other degenerative conditions
• Helps prevent bacterial, viral, and fungal (including yeast) infections
• Aids the body in fighting viruses that cause the flu, herpes, and AIDS
• Supports immune system function
• Helps prevent osteoporosis
• Helps control diabetes
• Promotes weight loss
• Supports healthy metabolic function
• Provides an immediate source of energy
• Supplies fewer calories than other fats
• Supplies important nutrients necessary for good health
• Improves digestion and nutrient absorption
• Has a mild delicate flavor
• Is highly resistant to spoilage (long shelf life)
• Is heat resistant (the healthiest oil for cooking)
• Helps keep skin soft and smooth
• Helps prevent premature aging and wrinkling of skin
• Helps protect against skin cancer and other blemishes
• Helps maintain the body's antioxidant reserves.
For more information and a list of Resources & References, read the book:
" The Healing Miracles of Coconut Oil "
Author: Bruce Fife, ND.
Format: Softcover, 112pp.
ISBN: 0941599515
Publisher: Piccadilly Books, Limited
Pub. Date: July 2000
_______________________________________________________________________________
Research has shown that medium-chain fatty acids, like those found in coconut oil, may
provide a wide range of health benefits. Some of the most promising are summarized below.
HEALTH BENEFITS OF COCONUT OIL
taken from " The Healing Miracles of Coconut Oil " by Bruce Fife, N.D. © 2000
HealthWise Publications
• Improves digestion
• Provides quick energy
• Improves insulin secretion and utilization of blood glucose
• Relieves stress on pancreas and enzyme systems of the body
• Can be easily absorbed and utilized by those who have trouble
digesting fats or who have gallbladder disease
• Improves calcium and magnesium absorption for the development of
strong bones and teeth
• Aids in the absorption of minerals and fat soluble vitamins
• Is lower in calories than any other fat
• Supports thyroid function
• Promotes excess weight loss by increasing metabolic rate
• Is utilized by the body to produce energy in preference to being
stored as body fat like other dietary fats
• Supports and aids immune system
• Helps protect against disease-causing bacteria, viruses, fungi, and parasites
• Is heart healthy; does not increase blood cholesterol or platelet stickiness
• Does not create free radicals like other vegetable oils and is stable
under cooking temperatures
• Helps to protect the body from free-radical damage that encourages
aging and degenerative disease
• Does not deplete the body's antioxidant reserves like other oils
• Helps you to look and feel younger
• Makes skin smooth and soft
• Reduces the need for essential fatty acids
• Does not deteriorate like polyunsaturated oils so has a long shelf life
• Is completely non-toxic to humans.
What Coconut Oil does NOT do:
• Does not contain cholesterol
• Does not increase blood cholesterol
• Does not promote platelet stickiness which leads to blood clot formation
• Does not contribute to atherosclerosis or heart disease
• Does not promote cancer or any other degenerative disease
• Does not contribute to weight problems
What Coconut Oil Does Do:
• Reduces rish of atherosclerosis and related illnesses
• Reduces risk of cancer and other degenerative conditions
• Helps prevent bacterial, viral, and fungal (including yeast) infections
• Aids the body in fighting viruses that cause the flu, herpes, and AIDS
• Supports immune system function
• Helps prevent osteoporosis
• Helps control diabetes
• Promotes weight loss
• Supports healthy metabolic function
• Provides an immediate source of energy
• Supplies fewer calories than other fats
• Supplies important nutrients necessary for good health
• Improves digestion and nutrient absorption
• Has a mild delicate flavor
• Is highly resistant to spoilage (long shelf life)
• Is heat resistant (the healthiest oil for cooking)
• Helps keep skin soft and smooth
• Helps prevent premature aging and wrinkling of skin
• Helps protect against skin cancer and other blemishes
• Helps maintain the body's antioxidant reserves.
For more information and a list of Resources & References, read the book:
" The Healing Miracles of Coconut Oil "
Author: Bruce Fife, ND.
Format: Softcover, 112pp.
ISBN: 0941599515
Publisher: Piccadilly Books, Limited
Pub. Date: July 2000
_______________________________________________________________________________
More on Coconuts
Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a “functional food” because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations.
So there you are stranded in the jungle or alone on some tropical island. Hopefully you have a machete, but that aside let me tell you about one of God’s greatest gifts; the coconut. If you’ve watched any variety of survivor shows you know the hard meat can be used as sun screen, but that’s probably as far as your knowledge goes; assuming of course you haven’t lived in the tropics.
Let me start by discussing the stages of edibility. Most in a tropical region would abstain from the old coconuts, as the meat is hard and not good for more than copra or food flavoring.
Young coconuts
This is the preference for eating. The milk is going to be sweetest at this point. I found one of the easiest ways to tell is by holding up the coconut and shaking it; if you hear fluid sloshing around then it is old, the younger fruit is full to the brim. Do not husk it because the shell around the meat at this stage is soft, so all you have to do is lob the top off with your machete; if the machete strikes a hard core then it’s probably aged. Drink and then split. The inside is soft and can easily be scrapped out with a spoon.
Old coconuts
At this stage you can husk it and expose the hard shell most people are familiar. The milk is not as sweet at this stage and can have a laxative effect, so for hydration stick with the young ones. Hold the shell and with the back of the machete strike either side of the shell causing it to fracture and it will split in half. In the Philippines locals would scrape out the insides and then squeeze the white milk out of the shavings and use them to flavor food; Tai food uses a lot of this true coconut milk. Most regions in the tropics use this old meat for copra, they use the husks to smoke the meat and then dry it in the sun so that the oil can be squeezed out in a press.
Sprouting coconuts
Believe it or not even a nut that has been laying months in the jungle floor and might have sprouted a young tree is still edible. These will not likely have liquid in the center, and will instead be filled with a partial or complete foam like core. Starting out as a little ball in the fluid and eventually expanding to fell the shell, this is a very sweet treat, although I don’t know that it has much nutritional value at this point.
Coconut Oil
While coconut possesses many health benefits due to its fiber and nutritional content, it’s the oil that makes it a truly remarkable food and medicine.
It is now known that the fat in coconut oil is a unique and different from most all other fats and possesses many health giving properties.
Coconut oil has been described as “the healthiest oil on earth.” That’s quite a remarkable statement. What makes coconut oil so good? What makes it different from all other oils, especially other saturated fats?
The difference is in the fat molecule. All fats and oils are composed of molecules called fatty acids. There are two methods of classifying fatty acids. The first you are probably familiar with, is based on saturation. You have saturated fats, monounsaturated fats, and polyunsaturated fats.
Another system of classification is based on molecular size or length of the carbon chain within each fatty acid. Fatty acids consist of long chains of carbon atoms with hydrogen atoms attached. In this system you have short-chain fatty acids (SCFA), medium-chain fatty acids (MCFA), and long-chain fatty acids (LCFA). Coconut oil is composed predominately of medium-chain fatty acids (MCFA), also known as medium-chain triglycerides (MCT).
The vast majority of fats and oils in our diets, whether they are saturated or unsaturated or come from animals or plants, are composed of long-chain fatty acids (LCFA). Some 98 to 100% of all the fatty acids you consume are LCFA.
The size of the fatty acid is extremely important. Why? Because our bodies respond to and metabolize each fatty acid differently depending on its size. So the physiological effects of MCFA in coconut oil are distinctly different from those of LCFA more commonly found in our foods. The saturated fatty acids in coconut oil are predominately medium-chain fatty acids. Both the saturated and unsaturated fat found in meat, milk, eggs, and plants (including most all vegetable oils) are composed of LCFA.
MCFA are very different from LCFA. They do not have a negative effect on cholesterol and help to protect against heart disease. MCFA help to lower the risk of both atherosclerosis and heart disease. It is primarily due to the MCFA in coconut oil that makes it so special and so beneficial.
There are only a very few good dietary sources of MCFA. By far the best sources are from coconut and palm kernel oils.
Coconut in Modern Medicine
I don’t know that I agree with all of these, but here are some of the things coconuts are being used to treat. Coconuts are amazing but they are not a miracle cure, so take these for what they are worth.
Modern medical science is now confirming the use of coconut in treating many of the above conditions. Published studies in medical journals show that coconut, in one form or another, may provide a wide range of health benefits. Some of these are summarized below:
Kills viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses.
Kills bacteria that cause ulcers, throat infections, urinary tract infections,
gum disease and cavities, pneumonia, and gonorrhea, and other diseases.
Kills fungi and yeasts that cause candidiasis, ringworm, athlete’s foot, thrush, diaper rash,
and other infections.
Expels or kills tapeworms, lice, giardia, and other parasites.
Provides a nutritional source of quick energy.
Boosts energy and endurance, enhancing physical and athletic performance.
Improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids.
Improves insulin secretion and utilization of blood glucose.
Relieves stress on pancreas and enzyme systems of the body.
Reduces symptoms associated with pancreatitis.
Helps relieve symptoms and reduce health risks associated with diabetes.
Reduces problems associated with malabsorption syndrome and cystic fibrosis.
Improves calcium and magnesium absorption and supports the development of strong bones and teeth.
Helps protect against osteoporosis.
Helps relieve symptoms associated with gallbladder disease.
Relieves symptoms associated with Crohn’s disease, ulcerative colitis, and stomach ulcers.
Improves digestion and bowel function.
Relieves pain and irritation caused by hemorrhoids.
Reduces inflammation.
Supports tissue healing and repair.
Supports and aids immune system function.
Helps protect the body from breast, colon, and other cancers.
Is heart healthy; improves cholesterol ratio reducing risk of heart disease.
Protects arteries from injury that causes atherosclerosis and thus protects against heart disease.
Helps prevent periodontal disease and tooth decay.
Functions as a protective antioxidant.
Helps to protect the body from harmful free radicals that promote premature
aging and degenerative disease.
Does not deplete the body’s antioxidant reserves like other oils do.
Improves utilization of essential fatty acids and protects them from oxidation.
Helps relieve symptoms associated with chronic fatigue syndrome.
Relieves symptoms associated with benign prostatic hyperplasia (prostate enlargement).
Reduces epileptic seizures.
Helps protect against kidney disease and bladder infections.
Dissolves kidney stones.
Helps prevent liver disease.
Is lower in calories than all other fats.
Supports thyroid function.
Promotes loss of excess weight by increasing metabolic rate.
Is utilized by the body to produce energy in preference to being stored as body fat like
other dietary fats.
Helps prevent obesity and overweight problems.
Applied topically helps to form a chemical barrier on the skin to ward of infection.
Reduces symptoms associated the psoriasis, eczema, and dermatitis.
Supports the natural chemical balance of the skin.
Softens skin and helps relieve dryness and flaking.
Prevents wrinkles, sagging skin, and age spots.
Promotes healthy looking hair and complexion.
Provides protection from damaging effects of ultraviolet radiation from the sun.
Helps control dandruff.
Does not form harmful by-products when heated to normal cooking temperature like other vegetable oils do.
Has no harmful or discomforting side effects.
Is completely non-toxic to humans.
See Research to read some of the published studies regarding the above mentioned uses of coconut products.
Popular Myth
“Some companies allege that doctors even prefer coconut water to other solutions when treating dehydration. Coconut water is “identical to human blood plasma,” says YoungCoconuts.com, and “can be safely injected directly into the bloodstream,” according to BodyEcology.
That claim arose because coconut water was reportedly given intravenously to people during World War II when regular IV saline solution was in short supply. And one tiny study – of just one person – noted that it had been used successfully on a man in an emergency situation in the Solomon Islands when nothing else was available.
“It’s not an optimal IV solution for rehydration because it doesn’t have enough sodium content to stay in the bloodstream,” says Graber. “And it could cause elevated calcium and potassium, which could be dangerous.”
But while coconut water isn’t a safe alternative for an IV, some doctors are recommending it to patients as an oral rehydration therapy. Robynne Chutkan, a gastroenterologist and an assistant professor of medicine at Georgetown University Hospital, grew up in Jamaica and says she’s been drinking the water from young, green coconuts as long as she can remember.”
Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a “functional food” because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations.
So there you are stranded in the jungle or alone on some tropical island. Hopefully you have a machete, but that aside let me tell you about one of God’s greatest gifts; the coconut. If you’ve watched any variety of survivor shows you know the hard meat can be used as sun screen, but that’s probably as far as your knowledge goes; assuming of course you haven’t lived in the tropics.
Let me start by discussing the stages of edibility. Most in a tropical region would abstain from the old coconuts, as the meat is hard and not good for more than copra or food flavoring.
Young coconuts
This is the preference for eating. The milk is going to be sweetest at this point. I found one of the easiest ways to tell is by holding up the coconut and shaking it; if you hear fluid sloshing around then it is old, the younger fruit is full to the brim. Do not husk it because the shell around the meat at this stage is soft, so all you have to do is lob the top off with your machete; if the machete strikes a hard core then it’s probably aged. Drink and then split. The inside is soft and can easily be scrapped out with a spoon.
Old coconuts
At this stage you can husk it and expose the hard shell most people are familiar. The milk is not as sweet at this stage and can have a laxative effect, so for hydration stick with the young ones. Hold the shell and with the back of the machete strike either side of the shell causing it to fracture and it will split in half. In the Philippines locals would scrape out the insides and then squeeze the white milk out of the shavings and use them to flavor food; Tai food uses a lot of this true coconut milk. Most regions in the tropics use this old meat for copra, they use the husks to smoke the meat and then dry it in the sun so that the oil can be squeezed out in a press.
Sprouting coconuts
Believe it or not even a nut that has been laying months in the jungle floor and might have sprouted a young tree is still edible. These will not likely have liquid in the center, and will instead be filled with a partial or complete foam like core. Starting out as a little ball in the fluid and eventually expanding to fell the shell, this is a very sweet treat, although I don’t know that it has much nutritional value at this point.
Coconut Oil
While coconut possesses many health benefits due to its fiber and nutritional content, it’s the oil that makes it a truly remarkable food and medicine.
It is now known that the fat in coconut oil is a unique and different from most all other fats and possesses many health giving properties.
Coconut oil has been described as “the healthiest oil on earth.” That’s quite a remarkable statement. What makes coconut oil so good? What makes it different from all other oils, especially other saturated fats?
The difference is in the fat molecule. All fats and oils are composed of molecules called fatty acids. There are two methods of classifying fatty acids. The first you are probably familiar with, is based on saturation. You have saturated fats, monounsaturated fats, and polyunsaturated fats.
Another system of classification is based on molecular size or length of the carbon chain within each fatty acid. Fatty acids consist of long chains of carbon atoms with hydrogen atoms attached. In this system you have short-chain fatty acids (SCFA), medium-chain fatty acids (MCFA), and long-chain fatty acids (LCFA). Coconut oil is composed predominately of medium-chain fatty acids (MCFA), also known as medium-chain triglycerides (MCT).
The vast majority of fats and oils in our diets, whether they are saturated or unsaturated or come from animals or plants, are composed of long-chain fatty acids (LCFA). Some 98 to 100% of all the fatty acids you consume are LCFA.
The size of the fatty acid is extremely important. Why? Because our bodies respond to and metabolize each fatty acid differently depending on its size. So the physiological effects of MCFA in coconut oil are distinctly different from those of LCFA more commonly found in our foods. The saturated fatty acids in coconut oil are predominately medium-chain fatty acids. Both the saturated and unsaturated fat found in meat, milk, eggs, and plants (including most all vegetable oils) are composed of LCFA.
MCFA are very different from LCFA. They do not have a negative effect on cholesterol and help to protect against heart disease. MCFA help to lower the risk of both atherosclerosis and heart disease. It is primarily due to the MCFA in coconut oil that makes it so special and so beneficial.
There are only a very few good dietary sources of MCFA. By far the best sources are from coconut and palm kernel oils.
Coconut in Modern Medicine
I don’t know that I agree with all of these, but here are some of the things coconuts are being used to treat. Coconuts are amazing but they are not a miracle cure, so take these for what they are worth.
Modern medical science is now confirming the use of coconut in treating many of the above conditions. Published studies in medical journals show that coconut, in one form or another, may provide a wide range of health benefits. Some of these are summarized below:
Kills viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses.
Kills bacteria that cause ulcers, throat infections, urinary tract infections,
gum disease and cavities, pneumonia, and gonorrhea, and other diseases.
Kills fungi and yeasts that cause candidiasis, ringworm, athlete’s foot, thrush, diaper rash,
and other infections.
Expels or kills tapeworms, lice, giardia, and other parasites.
Provides a nutritional source of quick energy.
Boosts energy and endurance, enhancing physical and athletic performance.
Improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids.
Improves insulin secretion and utilization of blood glucose.
Relieves stress on pancreas and enzyme systems of the body.
Reduces symptoms associated with pancreatitis.
Helps relieve symptoms and reduce health risks associated with diabetes.
Reduces problems associated with malabsorption syndrome and cystic fibrosis.
Improves calcium and magnesium absorption and supports the development of strong bones and teeth.
Helps protect against osteoporosis.
Helps relieve symptoms associated with gallbladder disease.
Relieves symptoms associated with Crohn’s disease, ulcerative colitis, and stomach ulcers.
Improves digestion and bowel function.
Relieves pain and irritation caused by hemorrhoids.
Reduces inflammation.
Supports tissue healing and repair.
Supports and aids immune system function.
Helps protect the body from breast, colon, and other cancers.
Is heart healthy; improves cholesterol ratio reducing risk of heart disease.
Protects arteries from injury that causes atherosclerosis and thus protects against heart disease.
Helps prevent periodontal disease and tooth decay.
Functions as a protective antioxidant.
Helps to protect the body from harmful free radicals that promote premature
aging and degenerative disease.
Does not deplete the body’s antioxidant reserves like other oils do.
Improves utilization of essential fatty acids and protects them from oxidation.
Helps relieve symptoms associated with chronic fatigue syndrome.
Relieves symptoms associated with benign prostatic hyperplasia (prostate enlargement).
Reduces epileptic seizures.
Helps protect against kidney disease and bladder infections.
Dissolves kidney stones.
Helps prevent liver disease.
Is lower in calories than all other fats.
Supports thyroid function.
Promotes loss of excess weight by increasing metabolic rate.
Is utilized by the body to produce energy in preference to being stored as body fat like
other dietary fats.
Helps prevent obesity and overweight problems.
Applied topically helps to form a chemical barrier on the skin to ward of infection.
Reduces symptoms associated the psoriasis, eczema, and dermatitis.
Supports the natural chemical balance of the skin.
Softens skin and helps relieve dryness and flaking.
Prevents wrinkles, sagging skin, and age spots.
Promotes healthy looking hair and complexion.
Provides protection from damaging effects of ultraviolet radiation from the sun.
Helps control dandruff.
Does not form harmful by-products when heated to normal cooking temperature like other vegetable oils do.
Has no harmful or discomforting side effects.
Is completely non-toxic to humans.
See Research to read some of the published studies regarding the above mentioned uses of coconut products.
Popular Myth
“Some companies allege that doctors even prefer coconut water to other solutions when treating dehydration. Coconut water is “identical to human blood plasma,” says YoungCoconuts.com, and “can be safely injected directly into the bloodstream,” according to BodyEcology.
That claim arose because coconut water was reportedly given intravenously to people during World War II when regular IV saline solution was in short supply. And one tiny study – of just one person – noted that it had been used successfully on a man in an emergency situation in the Solomon Islands when nothing else was available.
“It’s not an optimal IV solution for rehydration because it doesn’t have enough sodium content to stay in the bloodstream,” says Graber. “And it could cause elevated calcium and potassium, which could be dangerous.”
But while coconut water isn’t a safe alternative for an IV, some doctors are recommending it to patients as an oral rehydration therapy. Robynne Chutkan, a gastroenterologist and an assistant professor of medicine at Georgetown University Hospital, grew up in Jamaica and says she’s been drinking the water from young, green coconuts as long as she can remember.”
Diabetes and Virgin Coconut Oil
By Bruce Fife, N.D.
One of the many plagues of modern society is diabetes ...
Why Coconut Oil Is Said To Be The Healthiest Oil On Earth
The incidence of diabetes has risen from almost nothing a century ago to a level of major concern today. It is now the sixth biggest killer in America. Diabetes not only can cause death but can lead to kidney disease, heart disease, high blood pressure, stroke, cataracts, nerve damage, hearing loss, and blindness. It is estimated that 45 percent of the population is at risk of developing diabetes.
What is Diabetes?
Diabetes is all about sugar - the sugar in our bodies known as blood sugar or blood glucose. Every cell in our bodies must have a constant source of glucose in order to fuel metabolism. Our cells use glucose to power processes such as growth and repair. When we eat a meal the digestive system converts much of our food into glucose which is released into the bloodstream. The hormone insulin, which is secreted by the pancreas gland, moves glucose from the blood and funnels it into the cells so it can be used as fuel. If the cells are unable to get adequate amounts of glucose they can literally starve to death. As they do, tissues and organs begin to degenerate. This is what happens in diabetes.
There are two major forms of diabetes: Type I and Type II. Type I, also referred to as insulin-dependent or juvenile diabetes, usually begins in childhood and results from the inability of the pancreas to make adequate amounts of insulin. Type II diabetes is known as non-insulin-dependent or adult-onset diabetes because it usually appears in older adults. In Type II diabetes the pancreas may secrete a normal amount of insulin but the cells are unable to absorb it.
Insulin acts like a key to a lock. It goes to the cells and unlocks the door to allow glucose to enter. If the lock is made of cheap materials and breaks, the key no longer works and the door remains locked. This is essentially what happens with Type II diabetes. Insulin is generally available but it can no longer unlock the door because the lock is broken. In both types of diabetes the level of glucose in the blood is elevated while the cells are deprived.
In Type I the pancreas is incapable of producing enough insulin to adequately shuttle glucose to all the cells in the body. Treatment involves insulin injections one or more times a day along with adherence to a strict low- sugar diet. About 90 percent of diabetics are of Type II and 85 percent of them are overweight. Excess body weight is a very strong risk factor for Type II. Diet plays a key role in both onset of the disease and in its control. The types of foods we eat can either promote or protect us from diabetes.
In the Pacific islands diabetes is unheard of among those people who eat traditional diets. But when they abandon their native foods and adapt Western ways, disease of all types surface.
One of these new diseases is diabetes. An interesting example of this has occurred on the island of Nauru in the South Pacific.
For centuries the people, subsisted on a diet composed primarily of bananas, yams and coconuts, lived totally free from diabetes. Phosphate deposits discovered on the island brought an influx of wealth and a change in lifestyle. The islanders replaced the coconut and yams they had eaten for centuries with foods made from refined flour, sugar and processed vegetable oils. The result was the emergence of a never before seen disease - diabetes.
According to the World Health Organisation, up to one half of the urbanised Nauru population age 30 - 64 are now diabetic. Doctors have been able to help patients control diabetes by putting them on a low-fat, high-carbohydrate diet.
The diet restricts total fat intake to 30 percent or less of calories. Complex carbohydrates such as whole grains and vegetables comprise 50 - 60 percent of calories. Simple carbohydrates such as refined flour and sugar are to be avoided. The reason for this is because simple carbohydrates canput undue strain on the pancreas and quickly raise blood sugar to dangerous levels. The reason for reducing fat as well as sweets is to promote weight loss. Since overweight is of primary concern with diabetes, losing excess weight is a priority. Another reason for the low-fat diet is to reduce risk of heart disease which is a common consequence of diabetes.
Probably the best reason for keeping fat to a minimum is that some fats, particularly oxidised fats, not only promote diabetes but may actually cause it.
Researchers have discovered that the over consumption of refined vegetable oils leads to diabetes.
As far back as the 1920s Dr. S. Sweeney produced reversible diabetes in all of his medical school
students by feeding them a high vegetable oil diet for 48 hours. None of the students
had previously been diabetic. More recently researchers have been able to cause test animals to develop diabetes by feeding them diets high in polyunsaturated fat.8,9 Simply restricting fat intake
in diabetic animals has shown to reverse Type II diabetes.10,11.
Likewise , clinical studies with humans on low fat diets also show reversal of the disease. Many studies have shown low-fat diets to be effective in controlling diabetes.12 The current recommendation is to limit all fats. Monounsaturated fats, such as olive oil, don't seem to adversely affect diabetes and so are allowed in moderation, but because all fats, including olive oil, are high in calories, they are discouraged. Saturated fat is restricted because it is believed to increase risk of heart disease.
The biggest culprit, however, seems to be polyunsaturated oil. 13 Studies have shown that when polyunsaturated fats from the diet are incorporated into cellular structure, the cell's ability to bind with insulin decreases, thus lowering their ability to get glucose. 14 In other words, the "locks" on the cells which open the door for glucose to enter degrade when too much polyunsaturated oil is consumed in the diet. Insulin is then unable to open the door.
Polyunsaturated oils are easily oxidised and damaged by free radicals. Fats of all types, including
polyunsaturated oils, are used as building blocks for cell membranes. Oxidised polyunsaturated fats in the cell membrane can adversely affect the cell's function, including its ability to allow hormones, glucose, and other substances to flow in and out of the cell. Therefore, a diet high in refined polyunsaturated vegetable oils promotes diabetes. A diet low in such oils helps to alleviate symptoms. Because all fats also promote weight gain, it's best to avoid them as much as possible.
Conclusion
There is one fat that diabetics can eat without fear. That fat is coconut oil. Not only does it not contribute to diabetes, but it helps regulate blood sugar, thus lessening the effects of the disease. The Nauru people consumed large amounts of coconut oil for generations without ever encountering diabetes, but when they abandoned it for other foods and oils the results were disastrous.
As mentioned earlier in this chapter, coconut oil puts less of a demand on the enzyme production of the pancreas. This lessens the stress on the pancreas during mealtime when insulin is produced most heavily, thus allowing the organ to function more efficiently. Coconut Oil also helps supply energy to cells because it is easily absorbed without the need of enzymes or insulin. It has been shown to improve insulin secretion and utilization of blood glucose.15,16 Coconut oil in the diet enhances insulin action and improves binding affinity compared to other oils.17,18
The Journal of the Indian Medical Association has reported that Type II diabetes in India has
increased as the people have abandoned traditional oils, like coconut oil, in favour of polyunsaturated vegetable oils which have been promoted as "heart-friendly." The authors comment on the link between polyunsaturated oils and diabetes and recommend increasing coconut oil consumption as a means to prevent diabetes.19
One of the consequences of diabetes is a lack of energy. This is due to the inability of cells to get needed glucose. Without the glucose to power cellular activity, metabolism slows down and the entire body becomes tired.
Exercise has been recommended as a means to help diabetics control blood sugar. One of the reasons exercise is beneficial is that it increases metabolism. A faster metabolic rate stimulates increased production of needed insulin and increases absorption of glucose into cells, thus helping both Type I and Type II diabetics.
Another advantage of increasing metabolism is that more calories are burned.
Coconut oil raises metabolic rate causing the body to burn up more calories and thus promote weight loss. Yes, you can actually lose excess weight by adding coconut oil to your diet.
The MCFA in coconut oil are sent directly to the liver for conversion into energy and not into body tissues as fat.
(See Ch. 10 of "The Healing Miracles of Coconut Oil" on the weight-loss effects of coconut oil).
If you are a diabetic or borderline diabetic, consumption of most fats should be avoided. Coconut oil, on the other hand, is different. Because it helps stabilise blood glucose levels and aids in shedding excess body weight, it is probably the only oil a diabetic should eat.
Adapted from Bruce Fife's book
The Healing Miracles of Coconut Oil.
References
8. Parekh, P.I., et al. 1998. Reversal of diet-induced obesity and diabetes in C57BL/6J mice. Metabolism 47(9):1089
9. Oakes, N.D. et al. 1997. Diet-induced muscle insulin resistance in rats is ameliorated by acute dietary lipid withdrawal or a single bout of exercise:
parallel relationship between insulin stimulation of glucose uptake and suppression of long-chain fatty acyl-CoA. Diabetes 46(12):2022
10. Parekh, P.I. et al. 1998. Reversal of diet-induced obesity and diabetes in C57BL/6J mice. Metabolism 47(9):1089
11. Anonymous, 1999. Low-fat diet alone reversed type 2 diabetes in mice. Compr. Ther. 25(1):60
12. Barnard, R.J., et al. 1983. Long-term use of a high-complex-carbohydrate, high-fiber, low-fat diet and exercise in the treatment of NIDDM
patients. Diabetes Care 6(3):268
13. Berry, E.M. 1997. Dietary fatty acids in the management of diabetes mellitus. Am. J. Clin. Nutr. 66 (suppl):991S
14. Ginsberg, B.H., et al. 1982. Efect of alterations in membrane lipid unsaturation on the properties of the insulin receptor of Ehrlich ascites cells.
Biochim. Biophys. Acta. 690(2):157
15. Thampan, P.K. 1994. Facts and Fallacies About Coconut Oil. Asian and Pacific Coconut Community.p.15
16. Garfinkel, M., et al. 1992. Insulinotropic potency of lauric acid: a metabolic rational for medium chain fatty acids (MCF) in TPN formulation.
Journal of Surgical Research 52:328
17. Ginsberg, B.H., et al. 1982. Effect of alterations in membrane lipid unsaturation on the properties of the insulin receptor of Ehrlich ascites cells.
Biochim. Biophys. Acta. 690(2):15
18. Yost, T.J. and Eckel, R.H., 1989. Hypocaloric feeding in obese women: metabolic effects of medium-chain triglyceride substitution. Am. J. Clin.
Nutr. 49(2):326
19. Sircar, S. and Kansra, U. 1998. Choice of cooking oils - myths and realities. J. Indian Med. Assoc. 96(10):304
By Bruce Fife, N.D.
One of the many plagues of modern society is diabetes ...
Why Coconut Oil Is Said To Be The Healthiest Oil On Earth
The incidence of diabetes has risen from almost nothing a century ago to a level of major concern today. It is now the sixth biggest killer in America. Diabetes not only can cause death but can lead to kidney disease, heart disease, high blood pressure, stroke, cataracts, nerve damage, hearing loss, and blindness. It is estimated that 45 percent of the population is at risk of developing diabetes.
What is Diabetes?
Diabetes is all about sugar - the sugar in our bodies known as blood sugar or blood glucose. Every cell in our bodies must have a constant source of glucose in order to fuel metabolism. Our cells use glucose to power processes such as growth and repair. When we eat a meal the digestive system converts much of our food into glucose which is released into the bloodstream. The hormone insulin, which is secreted by the pancreas gland, moves glucose from the blood and funnels it into the cells so it can be used as fuel. If the cells are unable to get adequate amounts of glucose they can literally starve to death. As they do, tissues and organs begin to degenerate. This is what happens in diabetes.
There are two major forms of diabetes: Type I and Type II. Type I, also referred to as insulin-dependent or juvenile diabetes, usually begins in childhood and results from the inability of the pancreas to make adequate amounts of insulin. Type II diabetes is known as non-insulin-dependent or adult-onset diabetes because it usually appears in older adults. In Type II diabetes the pancreas may secrete a normal amount of insulin but the cells are unable to absorb it.
Insulin acts like a key to a lock. It goes to the cells and unlocks the door to allow glucose to enter. If the lock is made of cheap materials and breaks, the key no longer works and the door remains locked. This is essentially what happens with Type II diabetes. Insulin is generally available but it can no longer unlock the door because the lock is broken. In both types of diabetes the level of glucose in the blood is elevated while the cells are deprived.
In Type I the pancreas is incapable of producing enough insulin to adequately shuttle glucose to all the cells in the body. Treatment involves insulin injections one or more times a day along with adherence to a strict low- sugar diet. About 90 percent of diabetics are of Type II and 85 percent of them are overweight. Excess body weight is a very strong risk factor for Type II. Diet plays a key role in both onset of the disease and in its control. The types of foods we eat can either promote or protect us from diabetes.
In the Pacific islands diabetes is unheard of among those people who eat traditional diets. But when they abandon their native foods and adapt Western ways, disease of all types surface.
One of these new diseases is diabetes. An interesting example of this has occurred on the island of Nauru in the South Pacific.
For centuries the people, subsisted on a diet composed primarily of bananas, yams and coconuts, lived totally free from diabetes. Phosphate deposits discovered on the island brought an influx of wealth and a change in lifestyle. The islanders replaced the coconut and yams they had eaten for centuries with foods made from refined flour, sugar and processed vegetable oils. The result was the emergence of a never before seen disease - diabetes.
According to the World Health Organisation, up to one half of the urbanised Nauru population age 30 - 64 are now diabetic. Doctors have been able to help patients control diabetes by putting them on a low-fat, high-carbohydrate diet.
The diet restricts total fat intake to 30 percent or less of calories. Complex carbohydrates such as whole grains and vegetables comprise 50 - 60 percent of calories. Simple carbohydrates such as refined flour and sugar are to be avoided. The reason for this is because simple carbohydrates canput undue strain on the pancreas and quickly raise blood sugar to dangerous levels. The reason for reducing fat as well as sweets is to promote weight loss. Since overweight is of primary concern with diabetes, losing excess weight is a priority. Another reason for the low-fat diet is to reduce risk of heart disease which is a common consequence of diabetes.
Probably the best reason for keeping fat to a minimum is that some fats, particularly oxidised fats, not only promote diabetes but may actually cause it.
Researchers have discovered that the over consumption of refined vegetable oils leads to diabetes.
As far back as the 1920s Dr. S. Sweeney produced reversible diabetes in all of his medical school
students by feeding them a high vegetable oil diet for 48 hours. None of the students
had previously been diabetic. More recently researchers have been able to cause test animals to develop diabetes by feeding them diets high in polyunsaturated fat.8,9 Simply restricting fat intake
in diabetic animals has shown to reverse Type II diabetes.10,11.
Likewise , clinical studies with humans on low fat diets also show reversal of the disease. Many studies have shown low-fat diets to be effective in controlling diabetes.12 The current recommendation is to limit all fats. Monounsaturated fats, such as olive oil, don't seem to adversely affect diabetes and so are allowed in moderation, but because all fats, including olive oil, are high in calories, they are discouraged. Saturated fat is restricted because it is believed to increase risk of heart disease.
The biggest culprit, however, seems to be polyunsaturated oil. 13 Studies have shown that when polyunsaturated fats from the diet are incorporated into cellular structure, the cell's ability to bind with insulin decreases, thus lowering their ability to get glucose. 14 In other words, the "locks" on the cells which open the door for glucose to enter degrade when too much polyunsaturated oil is consumed in the diet. Insulin is then unable to open the door.
Polyunsaturated oils are easily oxidised and damaged by free radicals. Fats of all types, including
polyunsaturated oils, are used as building blocks for cell membranes. Oxidised polyunsaturated fats in the cell membrane can adversely affect the cell's function, including its ability to allow hormones, glucose, and other substances to flow in and out of the cell. Therefore, a diet high in refined polyunsaturated vegetable oils promotes diabetes. A diet low in such oils helps to alleviate symptoms. Because all fats also promote weight gain, it's best to avoid them as much as possible.
Conclusion
There is one fat that diabetics can eat without fear. That fat is coconut oil. Not only does it not contribute to diabetes, but it helps regulate blood sugar, thus lessening the effects of the disease. The Nauru people consumed large amounts of coconut oil for generations without ever encountering diabetes, but when they abandoned it for other foods and oils the results were disastrous.
As mentioned earlier in this chapter, coconut oil puts less of a demand on the enzyme production of the pancreas. This lessens the stress on the pancreas during mealtime when insulin is produced most heavily, thus allowing the organ to function more efficiently. Coconut Oil also helps supply energy to cells because it is easily absorbed without the need of enzymes or insulin. It has been shown to improve insulin secretion and utilization of blood glucose.15,16 Coconut oil in the diet enhances insulin action and improves binding affinity compared to other oils.17,18
The Journal of the Indian Medical Association has reported that Type II diabetes in India has
increased as the people have abandoned traditional oils, like coconut oil, in favour of polyunsaturated vegetable oils which have been promoted as "heart-friendly." The authors comment on the link between polyunsaturated oils and diabetes and recommend increasing coconut oil consumption as a means to prevent diabetes.19
One of the consequences of diabetes is a lack of energy. This is due to the inability of cells to get needed glucose. Without the glucose to power cellular activity, metabolism slows down and the entire body becomes tired.
Exercise has been recommended as a means to help diabetics control blood sugar. One of the reasons exercise is beneficial is that it increases metabolism. A faster metabolic rate stimulates increased production of needed insulin and increases absorption of glucose into cells, thus helping both Type I and Type II diabetics.
Another advantage of increasing metabolism is that more calories are burned.
Coconut oil raises metabolic rate causing the body to burn up more calories and thus promote weight loss. Yes, you can actually lose excess weight by adding coconut oil to your diet.
The MCFA in coconut oil are sent directly to the liver for conversion into energy and not into body tissues as fat.
(See Ch. 10 of "The Healing Miracles of Coconut Oil" on the weight-loss effects of coconut oil).
If you are a diabetic or borderline diabetic, consumption of most fats should be avoided. Coconut oil, on the other hand, is different. Because it helps stabilise blood glucose levels and aids in shedding excess body weight, it is probably the only oil a diabetic should eat.
Adapted from Bruce Fife's book
The Healing Miracles of Coconut Oil.
References
8. Parekh, P.I., et al. 1998. Reversal of diet-induced obesity and diabetes in C57BL/6J mice. Metabolism 47(9):1089
9. Oakes, N.D. et al. 1997. Diet-induced muscle insulin resistance in rats is ameliorated by acute dietary lipid withdrawal or a single bout of exercise:
parallel relationship between insulin stimulation of glucose uptake and suppression of long-chain fatty acyl-CoA. Diabetes 46(12):2022
10. Parekh, P.I. et al. 1998. Reversal of diet-induced obesity and diabetes in C57BL/6J mice. Metabolism 47(9):1089
11. Anonymous, 1999. Low-fat diet alone reversed type 2 diabetes in mice. Compr. Ther. 25(1):60
12. Barnard, R.J., et al. 1983. Long-term use of a high-complex-carbohydrate, high-fiber, low-fat diet and exercise in the treatment of NIDDM
patients. Diabetes Care 6(3):268
13. Berry, E.M. 1997. Dietary fatty acids in the management of diabetes mellitus. Am. J. Clin. Nutr. 66 (suppl):991S
14. Ginsberg, B.H., et al. 1982. Efect of alterations in membrane lipid unsaturation on the properties of the insulin receptor of Ehrlich ascites cells.
Biochim. Biophys. Acta. 690(2):157
15. Thampan, P.K. 1994. Facts and Fallacies About Coconut Oil. Asian and Pacific Coconut Community.p.15
16. Garfinkel, M., et al. 1992. Insulinotropic potency of lauric acid: a metabolic rational for medium chain fatty acids (MCF) in TPN formulation.
Journal of Surgical Research 52:328
17. Ginsberg, B.H., et al. 1982. Effect of alterations in membrane lipid unsaturation on the properties of the insulin receptor of Ehrlich ascites cells.
Biochim. Biophys. Acta. 690(2):15
18. Yost, T.J. and Eckel, R.H., 1989. Hypocaloric feeding in obese women: metabolic effects of medium-chain triglyceride substitution. Am. J. Clin.
Nutr. 49(2):326
19. Sircar, S. and Kansra, U. 1998. Choice of cooking oils - myths and realities. J. Indian Med. Assoc. 96(10):304