Coconut oil

Coconut oil is beginning to be accepted as the wonderful, healthy fat that it is in the mainstream.  Even a popular magazine, Women’s World (May 20, 2003 edition), called coconut oil a “miracle food.”  The magazine focused on its ability help the body burn unwanted fat, triple your energy, and greatly help those with thyroid problems.

Purchase Coconut Oil online here…

Coconut Oil, Expeller Pressed, Certified Organic, 32 Fl. Oz. – if you don’t like the taste of coconut

Virgin Coconut oil – if you do like the mild flavor of coconut

Coconut oil is also known for its lauric acid content and its immune enhancing properties.  Noted fats and lipid scientist Dr. Mary Enig PhD has stated ” Lauric acid may prove to be a coconut oil“conditionally essential saturated fatty acid, and the research to establish this fact around the world needs to be vigorously promoted. ” Lauric acid has been shown in various scientific studies to contain bacterial and anti-viral properties, making it especially important for immune-suppressed individuals. A form of lauric acid is found naturally in human milk and helps to keep infants from being infected by viruses and bacteria.

General Qualities

  • Healthy form of saturated fat
  • Very stable oil – withstands heat
  • No refrigeration necessary
  • Burns quickly for energy – medium chain fats
  • Metabolism booster
  • Immune booster
  • Thyroid support
  • Candida support

General Uses

  • Replacement for processed oils, shortening, margarine, etc
  • Baking cookies, cakes, muffins and brownies!
  • Light frying of foods
  • Spread on bread (try ½ butter and ½ coconut oil mixed together)
  • Supplement – 1-2 Tbsp in warm water before meals

Purchase Coconut Oil online here…

Coconut Oil, Expeller Pressed, Certified Organic, 32 Fl. Oz. – if you don’t like the taste of coconut

Virgin Coconut oil – if you do like the mild flavor of coconut

 

See my blog post:  Tips for Adding Coconut Oil to Your Diet

RECIPE:

Try these delicious Coconut Green Beans excerpted from The Guide to Healthy Eating by David Brownstein, M.D. and Sheryl Shenefelt, C.N.

Coconut Green Beans

1  tablespoon coconut oil
½  cup onion, chopped
2  tablespoons water
2  cloves garlic, minced
1  pound green beans, ends removed
1½  cups tomato, diced
¾  cup coconut milk
½  teaspoon sea salt

Servings:  4-6

Prep:  10 minutes

Cook:  20 minutes

Sauté onion in coconut oil for 3-5 minutes over medium-high heat.  Add water, garlic, and green beans.  Stir fry for 8-10 minutes until desired texture.  Add tomatoes, coconut milk, and sea salt and heat through.