By Erin Anderson

Perhaps you’ve noticed a sudden invasion of coconut products in your local grocery store. Bags of shredded coconut are no longer the only coconut products out there; you can now find coconut water, juice, milk and oil at the market. Coconuts are an excellent source of nutrition and widely used by one-third of the world’s population. The most nutritious and useful part of the coconut is its oil, which can be used in everything from cooking, skin lotion, eye makeup remover, hair conditioner, dandruff remedy, and massage oil. In addition to its tropical smell, the oil assists in assimilation of fat-soluble vitamins, and has antimicrobial, antibacterial and antifungal properties.

Originally ostracized some years ago by the medical community for its saturated fat content, the coconut is finally receiving the respect it deserves. Saturated fats are necessary for cell function and growth, and have been linked to increased health and even weight loss. Coconut oil resembles butter at room temperature and does not break down in heat and light or become rancid over time. Though it contains 90 percent saturated fat, one must keep in mind that not all saturated fats behave the same way in the body. Unlike other oils that have large chain fatty acids, coconut oil has short and medium chain fatty acids (MCFAs). Large chain fatty acids must be broken down before they can be absorbed into the body. However, short and medium chain fatty acids are easily digested and sent directly to the liver for fast absorption and energy production. This is an ideal healthy option for those with diabetes or gallbladder problems. These incredible MCFAs can also increase metabolism and give the body an instant source of energy.

About 40 percent of the MCFAs found in coconut oil are the highly beneficial lauric acid, which is found in abundance in human breast milk. Once in the body, it is converted to a substance called monolaurin, which is useful in increasing immunity and fighting viruses and disease. Interestingly enough, coconut oil is the richest source of lauric acid naturally available.

Research has shown that countries such as Thailand consume very high amounts of saturated fats, especially coconut oil, and have very low levels of disease on average. In fact, people consuming a traditional diet in Thailand have less instance of heart disease and the lowest rates of cancer in the 50 countries studied by the World Health Organization. Diabetes is 10 times more frequent in the United States than in Thailand, despite (or perhaps because of) their high fat consumption. Other countries, including some in the Medi­terranean, show similar trends, even with high consumption of saturated fat. Around the world, saturated fat, especially coconut oil, is receiving a second look from the medical community.

Coconut oil is an all-star among saturated fats with many benefits beyond its strict nutritional content. While not all saturated fats are created equal, and most should be used in limited amounts, coconut oil is definitely worth incorporating into your diet.

COLD PRESSED VIRGIN COCONUT OIL: 10 HEALTH BENEFITS

1. Thyroid-stimulating.

2. Gets candida in check.

3. Lowers cholesterol.

4. Helps with weight loss.

5. Helps keep diabetes in check.

6. Reduces heart disease.

7. Helps with gastrointestinal malabsorption diseases.

8. Supports the immune system.

9. Good for the skin.

10. Nourishing for the brain.

 

Cranberry Ginger Bars

Filling:

• 3 cups of fresh or frozen cranberries

• 2 cups of raisins

• 1/4 cup grated fresh ginger

• 2 apples, chopped well

• 1 cup water

Directions:

1. Blend apples in water.
2. In a large saucepan combine all ingredients with the blended apples.
3. Bring to a gentle boil over a medium heat.
4. Stir for about 5 minutes or until the cranberries have popped.
5. Let cool.

Base and Topping:

• 2 cups brown rice flour

• 1/4 cup potato flour

• 1/2 cup rice syrup

• 1/2 tsp. of salt

• 2/3 cup coconut oil

• 2 cups of rolled oats

• 1 tsp. Stevia in 3 tbsp. water

• 3/4 cup of raw sunflower seeds

Directions:

1. Mix dry ingredients together.

2. Mix oil, rice syrup and stevia well.

3. Add dry ingredients to the oil/rice syrup mixture.

4. Mix thoroughly with fingers.

5. Set aside 1 1/2 cups of crumb mixture for topping.

6. Press the remainder into a 9” by 13” baking pan.

7. Spread with cranberry mixture on the base

8. Sprinkle with remaining crumbs on top of fruit.

9. Bake for 35 minutes.

Read more at

care2.com/greenliving/5-tasty-coconut-oil-recipes-their-benefits.html#ixzz2Yeytpazt