We pray that all our readers had a safe and magnificent Independence Day holiday yesterday. We certainly did — and managed to stay cool in spite of the temps in excess of 100° F. We were delighted to be invited to dinner and fellowship last night with some good friends just a few miles away.
During the course of the great meal they prepared for us, the topic of coconut oil came up. Apparently, there had been a recent article in the paper saying how unsafe it is to use coconut oil. As you might expect, the article was written by a fairly well known doctor, and we all know that the wearing of a white coat topped off with a stethoscope casually draped around the neck automatically makes one an expert.
Coconut oil is indeed controversial. Just do a quick Internet search and you’ll see the broad range of dogmatic positions on this topic. As our readers undoubtedly know, we at The Coaching Pair are strongly in support of the health benefits of this God-given, miracle oil.
Coincidentally, Natural News recently posted a very innovative and fun graphic outlining the many benefits of coconut oil which we have reproduced below. Enjoy!
I’ve been touting the benefits of coconut oil for a number of years and have written several articles describing its health-giving properties. For example, see “Do This ONE Thing to Improve Your Health.”
I use it daily in food preparation and recommend it to all of my clients. Ongoing research continues to reveal a multitude of reasons of why coconut oil is so good for us.
However, imagine my surprise when one of my clients sent me a link to a video which proposed that coconut oil might be an Alzheimer’s remedy. I was curious. The video is excellent and you can watch it for yourself by clicking the first link of the Link of the Day below.
In essence, a female neonatologist, Dr. Mary Newport, discovered some unexpected benefits of coconut oil in dealing with her husband who was fighting a losing battle with Alzheimer’s Disease. In the video you’ll see the results of her 61 year old husband attempting to draw a picture of a clock. The first picture shows a few random circles along with several random numbers, none of which resembles a clock. After including coconut oil in his diet for just TWO weeks, another attempt at the clock drawing showed a stunning improvement. Three weeks later a drawing reveals an ordinary clock with all the numbers in the correct position. Nothing short of remarkable!
Dr. Newport has done extensive research in an effort to “resurrect” her husband. She categorizes Alzheimer’s as a type of “diabetes of the brain” and says that the process can begin 10 to 20 years before any noticeable symptoms occur.
Coconut oil is primarily made up of medium chain triglycerides which are high in ketones. She offers a rather technical, scientific explanation of how the ketones help to improve brain function especially in individuals with diseases such as Alzheimer’s, Parkinson’s, MS, ALS, and Huntington’s.
Dr. Newport has also written a book entitled, Alzheimer’s Disease What If There Was A Cure? I’ve also included several links should you want to explore this amazing discovery in more detail.
I will certainly continue to eat and use coconut oil, and will continue to encourage all of my clients in its use as well. If you’re not already using it, then I highly encourage you to begin doing so. Feel free to contact me if you have further questions about it’s use.
Photo by YIM Hafiz
“Although it is a 90% saturated fat, organic coconut oil contains medium-chain fatty acids (MCFAs) that can improve your health in many ways.” Dr. Edward Group
…and I rubbed fragrant oils into your skin. (Ez. 16:9b; NLT)
If you’ve followed our posts for any length of time, you know that I’m a huge proponent of coconut oil! And, thankfully it’s becoming more and more well-known and popular. However, for those who are beginning to explore healthier food options or perhaps haven’t heard of coconut oil, it bears repeating.
Coconut oil is the best fat to use for any cooking. Some might ask, “Why, what’s the big deal about coconut oil?” Coconut oil is a very stable oil to use in cooking because it withstands high temperatures without breaking down.
Coconut oil contains medium chain fatty acids making it easier to digest than other oils. And these MCT (medium chain triglycerides) are immediately converted into energy rather than being stored in your body as fat. So, coconut oil helps to boost your metabolism making it a benefit to any weight management program.
The presence of lauric acid, caprylic acid, and capric aicd in coconut oil has powerful positive effects on the body’s immune system, making it antimicrobial, antifungal, and antibacterial.
Coconut oil also helps with proper functioning of the thyroid gland which provides energy, supports the health of your skin and metabolism, and keeps your moods in balance.
Keeping your skin healthy and youthful, promoting healthy heart function, and providing energy for your body are just a few of the other benefits of this tropical oil. If there was one thing that you could do beginning this week to improve your health…buy some organic coconut oil and start using it! Your body will be glad you did!
Today’s link is by Dr. Mercola as he shares his passion for coconut oil.
Father, we are so grateful to You for blessing us with the wonderful coconut and it’s oil.
Link of the Day
Experience the Many Benefits of Coconut Oil
Photo by harisankar
“I use this in so many ways. I make coconut milk pick-me-up from water, coconut milk powder and a little maple syrup or coconut sugar. I cook it up and keep it in a mason jar in the fridge to use for my coffee. YUUmmmmm. I also use the powder in my green smoothies to help keep me full longer.” Review from Heather of KY
I went down into the grove of nut trees and out to the valley to see the new growth brought on by spring. I wanted to see whether the grapevines were budding yet, or whether the pomegranates were blossoming. (Song of Sol. 6:4; NLT)
If you’ve read even a few of my articles or looked at my recipes, you’ll see that I’m a lover of coconut in any form or fashion. Coconut oil is my oil of choice for cooking. I add unsweetened coconut to fruit salads, smoothies, and “nut-type” cereals. And I use coconut milk in smoothies, and in most recipes calling for milk of any kind.
So, I go through a lot of cans of coconut milk. For various reasons, I began thinking about “all” of those cans I was using. I had heard about coconut milk powder but had no experience using it, nor did I know of anyone else using it. So, a few weeks ago I took the plunge. I went online, did the research and found the best price per pound as well as the most reasonable shipping. My bag of white powder arrived last week.
I did read several online reviews about using the powder. Most were quite positive and said they loved the flavor but that it didn’t mix easily in cold water. The only negative reviews came from raw foodists and vegans. I learned through their reviews that the powder does contain very small amounts of malto dextrin and casein. Upon further research I discovered that the casein is necessary to hold the coconut oil in the powder and keep it from separating. Malto dextrin is used in many foods. Its use in the coconut milk powder is as a carrying agent for the powder. Malto dextrin is a polysaccharide made from rice, corn, or potato starch. I’m personally not thrilled that it’s in there…but I learned that there are no coconut milk powders available without casein or malto dextrin.
So far, I’ve experimented with various smoothie recipes in my Magic Bullet. Online reviews said that it mixes better with warm or hot water. Since the Bullet is so effective, I’ve used cold water without any difficulty. I’ve thrown in a little bit of powder, water, and various fruits and seeds such as hemp, chia and flax. Delish! I made Jer a chocolate shake using the powder, cocoa powder, water, vanilla extract, stevia, and ice. He was a happy husband!
I have some fresh strawberries in the house and am thinking of making some strawberry ice cream using the powder. Wanna come join us? I believe this may very well be an answer to all of those cans of coconut milk.
Father we are so thankful for Your goodness and grace! Bless our readers this day with peace and provision.
Link of the Day
Coconut Milk Powder on Bulkfoods.com
Photo by jessebezz
“The health benefits of coconut oil include hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, and bone strength.” Organicfacts.net
Then I bathed you and washed off your blood, and I rubbed fragrant oils into your skin. (Ezek. 16:9; NLT)
If you’ve followed even a few of our Daily Grams, you know that I’m a user and advocate of coconut oil. It is the best oil to use for cooking. On today’s video I demonstrate what the oil looks like when it turns to a liquid due to being in a warm environment. You can also see the oil when it becomes soft and spreadable. It will turn white and congeal. When it’s refrigerated, it will become white and rock-solid.
During the summer months, I keep a small jar in the cupboard for cooking use that usually turns to a clear liquid due to the warm temperatures in the kitchen. As the warm summer weather gives way to the cool breath of autumn, the oil will become white but still remains soft. It’s only when refrigerated that it turns into a solid mass that’s difficult to use.
There are many links providing research on the numerous health benefits of coconut oil. Dr. Mercola, Mike Adams and Jordan Rubin have been espousing the benefits of this tropical oil for a number of years now.
Here are two former Daily Grams that I wrote on the benefits of coconut oil:
Father we are so grateful to You for providing the nutrient rich coconut and all it’s splendor.
Link of the Day
“What three things do you want to accomplish this year? Write them down and place them on your refrigerator for inspiration all year long.” Unknown
I’m often asked the question, “So, what’s in your refrigerator?” As a wellness coach, I’ve helped clients “alter” what they keep in their cupboards and refrigerator. However, I thought our readers might enjoy seeing what I keep on hand.
So Jerry pulled out our trusty little Flip Video Camera and we filmed a new video series for you. Please note that I didn’t go out and shop before we did this, so the refrigerator isn’t overly full. But you’ll get an idea of some of the staples I use in food preparation.
Today is our third look at what’s in our refrigerator. I will do half of the shelves this time and will finish the set in the next Daily Gram with one final peek inside. Again, I didn’t shop before doing this video, so the refrigerator is not overly full.
I’m introducing you to what I’ve coined as “nutola.” Since granola is made with grains, and I consume very few grains, I created nutola. (I still sometimes desire a cereal-type of food but choose to not eat commercial cereal.) For nutola, I chop up nuts that I’ve soaked and dried and then add ground flax seeds and coconut. We eat it with warmed coconut milk. The nuts are still raw with live enzymes.
I also mention Vegenaise as the mayonnaise I recommend. Honestly, there is no perfect mayonnaise. Most all commercial mayonnaise is made with soybean oil which I avoid. There are various options of Vegenaise which is made by Follow Your Heart. I recommend the one with the bright purple lid and label, as it is made with grapeseed oil.
You’ll see my spelt sourdough starter that is used to make sourdough spelt bread. I also show you coconut oil that’s solidified. When coconut oil is cold, it will harden and turn white. I keep a small jar in the cupboard for everyday use. In the winter months the oil is soft but still white. As temperatures warm up, the oil will become an almost clear liquid.
I’ve written Daily Grams on Kombucha. It’s a great beverage for supporting overall intestinal health. Try some today. I recommend the plain (blue label). Jerry calls it “high-test.”
You’ll also see that I recommend organic, whole milk yogurt — NOT low-fat. And I buy plain, not flavored. Even the organic fruited yogurts contain sugar, I’m sorry to say. If you want a sweetened yogurt, buy the plain and add some honey, or stevia and vanilla extract. Just this evening, I made us a quick dessert by blending plain yogurt, slightly thawed organic strawberries, and a pinch of honey and vanilla. It was yummy!
Father, thank You that You desire for us to be healthy and well and that You provide food for us that will nourish us and not cause harm.
Blessings on you as you decide what changes you can make with what’s in your frig.
“I recommend only three types of fats to my clients: extra virgin olive oil, organic or, preferably raw butter, and organic coconut oil.” Mary G. Enig, Ph. D.
Have you begun using coconut oil yet? Why or why not?
They exchanged the truth of God for a lie, and worshiped and served created things rather than the Creator — who is forever praised. Amen. (Rom. 1:25; NIV)
If you’ve read some of what I’ve written before, you know that I’m a huge proponent of coconut oil. Coconut oil is finally becoming more and more well-known and accepted as a very good fat. Today’s post comes from a very recent article on Naturalnews.com. “A recent study reveals new evidence that could turn the tide in the ongoing debate about which fats are the healthier choice: saturated fats like coconut oil or polyunsaturated fats like soybean oil. Many natural food experts will tell you without question that coconut oil is one of the healthiest fats, but since giants like the Food and Drug Administration and the American Diabetes Association maintain that saturated fats are bad, the public is tossed back and forth between two polar beliefs.
“The study — which is yet to be published in print — included 40 women between the ages of 20 and 40 years old. All of the women were instructed to follow the same balanced, low-calorie diet while maintaining a moderate daily exercise routine over a 12-week period. Half of the women were given a 30 ml supplement of coconut oil each day, while the other half was given 30 ml of soybean oil. Over the course of the study, overall carbohydrate and caloric intake decreased. Fat, protein and fiber intake remained unchanged during the study.
“One week before the study and one week after, the women were evaluated on a number of factors: waist circumference, lipid levels, total cholesterol, HDL cholesterol, and LDL cholesterol were all noted, as well as the HDL:LDL ratio. At the beginning of the study there was no significant difference in these factors in either group of women.
“At the end of the study, both groups showed a decrease in body mass index (BMI), but only the women taking coconut oil showed a notable decrease in waist circumference as well. Evidence shows that a decrease in waist circumference can significantly lower one’s risk for conditions like type II diabetes and heart disease.
“The study also showed that the women taking coconut oil had an improved cholesterol profile, with higher HDL levels and a higher HDL:LDL ratio. Those taking soybean oil, however, did not receive the same benefits. In fact, the soybean oil group had higher total cholesterol, higher LDL cholesterol, lower HDL cholesterol, and a lower HDL:LDL ratio.
“In the words of the study authors: ‘It appears that dietetic supplementation with coconut oil does not cause dyslipidemia and seems to promote a reduction in abdominal obesity.’
“In layman’s terms, results like this completely contradict what the FDA and other major associations have been spoon-feeding the public for decades while the rate of disease and obesity climb at alarming rates. Maybe it’s time to rethink our conventional theories about fats.”
I couldn’t agree more!
Father, we thank You for all of the wonderful foods that You have provided for us. Thank You for teaching us what are the very best foods to eat.
Link of the Day
The Smarter Oil Alternative
Blessings on you as you explore the use of coconut oil.
“Forget Love! I would rather fall in Chocolate…” famous chocolate quotes
How old were you when you first heard about chocolate mousse?
They feast on the abundance of your house; you give them drink from your river of delights. (Ps 36:8; NIV)
Here we are in the last week of July…and our last dessert recipe. Let’s go out with a bang. Now, I’m not saying that eating chocolate mousse is something to do very often. It is a rare and special treat in our household. And if someone is dealing with certain, severe health challenges, then even eating a more healthful chocolate mousse is a no-no for now.
The first recipe comes primarily from the book, Raw Food Made Easy by Jennifer Cornbleet. I changed quantities a bit and added coconut oil to make the mousse smoother and creamier. It’s a raw food mousse that uses avocados, dates, cocoa powder, and agave nectar. You’ll be pleasantly surprised at how easy it is to make and how tasty and creamy the mousse really is.
I found a colorful description of Medjool dates on the internet. “Medjool dates are a deep amber-brown and have a slightly crinkly skin that shimmers from natural sugar crystals. Bite into one, and your teeth sink into satisfyingly sticky flesh that tastes of rich caramel, hints of wild honey and a touch of cinnamon. Melt-in-your-mouth Medjools are so luscious they taste as if they have been warmed in an oven.” Several sources said that dates are considered the oldest cultivated fruit in the world.
Shifting gears to the other recipe, I developed this rather traditional (and rich) chocolate mousse recipe for a friend’s birthday several years ago. However, as I mentioned previously, it’s a rare treat when it’s made in this kitchen now. Don’t be intimidated if you’ve not made a mousse before. I did a short video clip demonstrating how easy it is to fold whipped cream and beaten egg whites into the chocolate mixture to create the silky, smooth chocolaty dessert. Enjoy!
Thank You, Father, for Your goodness and love for us. May we bask in all that is good on this day.
Links of the Day
Easy Chocolate Mousse
Blessings on you as you enjoy a treat for a special occasion.
“At one time coconut oil was a significant part of the American diet.” Cherie Calbom
What changes are you making with your eating habits that will reap dividends for years to come?
The priest is to sprinkle the blood against the altar of the LORD at the entrance to the Tent of Meeting and burn the fat as an aroma pleasing to the LORD. (Lev 17:6; NIV)
Last week I introduced coconut oil to you all. That may have been a first introduction for some of you. Others may have heard or read controversy around coconut oil. For years we as Americans have been told to avoid anything with tropical oils, thinking it would send us to the nearest ER with a massive coronary. As with all stories, there are two sides to this one as well.
There is a lot to this story but I’ve tried to distil it down to small, readable bites. During WW II, when the Japanese occupied most of the Philippines and the South Pacific, supplies of coconut oil were cut off for several years. Americans were forced to turn to alternative sources of cooking oils. That’s when many of the polyunsaturated oils came on the scene.
Then some research studies emerged which said that eating saturated fats causes high triglyceride levels. The research claimed that ALL saturated fats raise cholesterol levels and should be eliminated from the diet, including coconut oil. However, modern research has proven that not all saturated fats are the same. As I mentioned last week coconut oil is made up of medium chain fatty acids (MCFAs), also called Medium Chain Triglycerides (MCTs).
When you digest MCTs, they’re immediately transported to your liver to be metabolized. They don’t get stored in your body cells like typical fats. These fats follow a ‘healthier’ pathway in your body. MCTs don’t raise cholesterol levels or contribute to heart disease. We now know those old studies were done on hydrogenated coconut oils, a highly processed form of coconut oil completely different than virgin coconut oil.
Research also shows that the vegetable oil industry spearheaded an aggressive campaign to discredit saturated fats and promote polyunsaturated vegetable oils. The media flooded the public promoting polyunsaturated propaganda. Dr. Bruce Fife writes about the refining process of these oils. “The oil is separated from its source with heat and hydraulic pressure. After the first pressing, the remaining pulp is treated further with additional heat, pressure, and petroleum solvents. The oil is then boiled to evaporate the toxic solvents. Chemical preservatives are added to retard oxidation. Modern processing removes all of the non-oil components of the seed, making the oil colorless, tasteless, odorless, and completely lacking in nutrients.” These oils are also known to cause inflammation in the body. Inflammation causes breakdown at the cellular level. Not pretty.
If you’ve not experimented with using coconut oil yet, I believe you’ll be in for a delight. What are you waiting for? Send me an email if you have questions about this unsung hero.
Father, we thank You for all of your good and wonderful gifts. We thank You that You have provided what we need to walk in divine health. May we be diligent in seeking out truth and walking in what we learn.
Link of the Day
The Great Fat Debate – Why Virgin Coconut Oil Is Best
Blessings on you as you look into making an oil change.
“Coconuts may make you think of rich desserts-and calories-but the truth is far more slimming!” Cherie Calbom
If there was an oil you could use for your daily cooking needs that helped protect you from heart disease, cancer, and other degenerative conditions, and strengthened your immune system, and helped you lose weight, would you want to know about it?
The vine has dried up, And the fig tree has withered; The pomegranate tree, The palm tree also, And the apple tree — All the trees of the field are withered; Surely joy has withered away from the sons of men. (Joel 1:12; NKJ)
If you’re read some of the recipes on our website, you’ve no doubt seen my recommendation for using coconut oil. I know many heads cock and eyebrows rise when I mention coconut oil. “Isn’t that bad for us?” Or, “Isn’t that fattening?” are two questions often raised when I mention using coconut oil. In reality, coconut oil is one of the healthiest, most versatile dietary oils in the world.
Coconut oil is a stable, healthy saturated fat that is naturally free from the harmful, trans-fatty acids. It contains medium-chain fatty acids, such as lauric acid, which supports the immune system and helps to cleanse the body of toxins and other pathogens. Coconut oil is different from other oils commonly used in America. Most American oils are made from seeds such as soybeans, canola (rapeseeds), safflower seeds, sunflower seeds, and cottonseeds. These seed oils are predominately made of triglycerides containing long chain fatty acids. This difference affects how the body utilizes the oil. Because of the ease in how medium chain fatty acids are digested and metabolized, coconut oil can be used even when people have compromised digestive systems.
Because of the structure of the oil, coconut oil is burned for energy rather than being stored. This tends to increase the bodies metabolism. People with under-active thyroid glands often discover their basal temperature becomes normal from the use of coconut oil, especially when combined with a healthy diet and life-style. According to Dr. Bruce Fife, a naturopathic doctor and author of several books about coconut oil, this oil is the healthiest oil on earth. Modern research actually validates this bold statement. Clinical studies have shown that coconut oil has anti-microbial and anti-viral properties, and is now even being used in treating AIDS patients. Studies conducted in the Philippines last year showed that coconut oil does indeed reduce the viral load in AIDS patients.
Today’s link features Dr. Joseph Mercola teaching about the benefits and value of coconut oil. While he offers coconut oil on his site, I usually buy coconut oil from a different source. Wilderness Family Naturals and Tropical Traditions also offers coconut oil. You may find some in health food stores. Look for organic, or extra virgin, cold pressed oil. The oil will be solid and white at temperatures below about 75 degrees. When the weather is hot as it’s been here the past several weeks, the oil will become a clear liquid. I use coconut oil for anything requiring a heated oil such as sautéing vegetables, scrambling eggs, or making a stir-fry.
Next time I’ll chat a little about how and why coconut oil got such a bad name. In the meantime, begin exploring your local health food store or internet for organic or extra virgin coconut oil.
Father, we thank You for providing healthful and beneficial fats for our bodies. I pray that our readers will do their due-diligence and learn about the benefits of using coconut oil in their diets.
Link of the Day
Here’s the Smarter Oil Alternative
Blessings on you as you begin to explore using coconut oil.