Guest guest Posted August 19, 2004 Report Share Posted August 19, 2004 Young Coconuts are REALLY good for you! Too much cooked saturated fat is VERY bad for you. Raw saturated fat is necessary for your body to function healthily. You can do a search on google for more information.... Paula *********************************************** From Dr. Cousen's book, " Rainbow Green Live Food Cuisine " (pg 150) “The saturated fats in coconut oil are medium-chain fats (triglycerides, or MCT's) and therefore unlike most other sources of saturated fats (long-chain triglycerides), which are stored in the body as fat reserves. The high MCT’s found in coconut oil are easy to digest, even for people who typically have trouble digesting fats. In fact, MCT’s actually assisting the body in metabolizing fat efficiently. As such, coconut oil provides a readily available fuel source. Saturated fats are also an important building block for all the cells of the human body. Coconut oil has a high (50% +) lauric fatty acid and caprylic acid content, from which it derives its anit-parasitical, anti-viral, and anti-fungal properties. Those with intestinal problems such as Candida or other systemic infections can therefore benefit from the daily inclusion of coconut oil in their diet.” From another source: ( http://www.naturalzing.com/nzfoodco.htm ) Coconut is a high vibration food in the body. It imparts healing qualities on those who consume it. Coconut oil is especially magical. All the cell walls and tissue structures of the body rely on saturated fat for their proper construction. If one has eaten cooked saturated fats from animal sources then some of the cell walls in the body may be " other " than the best they could be. This would effect how the cell interacts with the rest of the body. An example would be, how nutrients enter the cell and how wastes leave the cell. Any interference with this process could be adverse. Eating raw organic virgin coconut oil can help the body rebuild cell walls and tissue structures. Raw plant based saturated fat is good for the body. From David Wolfe ( http://www.davidwolfe.com/articles/coconut.shtml ) Coconut butter has been used as a food and a medicine since the dawn of history. Ayurveda (the medicine of India) has long advocated its therapeutic and cosmetic properties. Unlike the cooked, clogging, cholesterol-soaked, saturated animal fats found in meats and dairy products, coconut butter is a raw saturated fat containing mostly medium-chain fatty acids which the body can metabolize efficiently and convert to energy quickly. Coconut butter contains no cholesterol and does not elevate bad (LDL) cholesterol levels. By weight, Coconut butter has less calories than any other fat source. The medium-chain fatty acids (MCFA's) in coconut butter possess incredible properties. MCFA’s confuse lipid-coated viruses and bacteria, because they disrupt their lipid membranes. Bruce Fife, ND, author of The Healing Miracles of Coconut Oil, has written: " Coconut oil is in essence, a natural antibacterial, antiviral, antifungal, and antiprotozoal food. " Coconut butter is the most stable (of any known oil/butter) at high temperatures (up to 170 degrees Fahrenheit). Therefore, if one is going to heat or cook any food, coconut butter should be the only oil/butter ever used. Dr. Raymond Peat has written: " ...coconut oil, added regularly to a balanced diet, lowers cholesterol to normal by promoting its conversion into pregnenolone. " Pregnenolone is also the precursor to many hormones including progesterone. Dr. Peat recommends increasing one’s pregnenolone intake for women with hormone imbalances. Coconut butter has been used as a food and a medicine since the dawn of history. Ayurveda (the medicine of India) has long advocated its therapeutic and cosmetic properties. Unlike the cooked, clogging, cholesterol-soaked, saturated animal fats found in meats and dairy products, coconut butter is a raw saturated fat containing mostly medium-chain fatty acids which the body can metabolize efficiently and convert to energy quickly. Coconut butter contains no cholesterol and does not elevate bad (LDL) cholesterol levels. By weight, Coconut butter has less calories than any other fat source. The medium-chain fatty acids (MCFA's) in coconut butter possess incredible properties. MCFA’s confuse lipid-coated viruses and bacteria, because they disrupt their lipid membranes. Bruce Fife, ND, author of The Healing Miracles of Coconut Oil, has written: " Coconut oil is in essence, a natural antibacterial, antiviral, antifungal, and antiprotozoal food. " Coconut butter is the most stable (of any known oil/butter) at high temperatures (up to 170 degrees Fahrenheit). Therefore, if one is going to heat or cook any food, coconut butter should be the only oil/butter ever used. Dr. Raymond Peat has written: " ...coconut oil, added regularly to a balanced diet, lowers cholesterol to normal by promoting its conversion into pregnenolone. " Pregnenolone is also the precursor to many hormones including progesterone. Dr. Peat recommends increasing one’s pregnenolone intake for women with hormone imbalances. Milarepa <milarepa wrote: That's interesting because I've always heard that coconut oil was bad for the body because it's a highly saturated fat. Anyone know the definite answer on this? Mark I was eating fresh coconuts (just a little of it, half a cup a day) for several days, I noticed I lost some weight, I am too skinny now, I was this morning only 117 lb, I used to be 125-126 lb. So I made a research on internet, and here is what I found: Coconut oil is rich in MCTs, which boost metabolism and lead to weight loss. When metabolism is increased, cells function at a higher rate of efficiency. They heal injuries quicker, old and diseased cells are replaced faster, and young, new cells are generated at an increased rate to replace worn-out ones. But this means that coconuts make us age faster. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2004 Report Share Posted August 19, 2004 Paula: That's VERY helpful, thanks. I've been considering using coconut oil for cooking and this gives me some useful information. Mark Young Coconuts are REALLY good for you! Too much cooked saturated fat is VERY bad for you. Raw saturated fat is necessary for your body to function healthily. You can do a search on google for more information.... Paula *********************************************** From Dr. Cousen's book, " Rainbow Green Live Food Cuisine " (pg 150) “The saturated fats in coconut oil are medium-chain fats (triglycerides, or MCT's) and therefore unlike most other sources of saturated fats (long-chain triglycerides), which are stored in the body as fat reserves. The high MCT’s found in coconut oil are easy to digest, even for people who typically have trouble digesting fats. In fact, MCT’s actually assisting the body in metabolizing fat efficiently. As such, coconut oil provides a readily available fuel source. Saturated fats are also an important building block for all the cells of the human body. Coconut oil has a high (50% +) lauric fatty acid and caprylic acid content, from which it derives its anit-parasitical, anti-viral, and anti-fungal properties. Those with intestinal problems such as Candida or other systemic infections can therefore benefit from the daily inclusion of coconut oil in their diet.” From another source: ( http://www.naturalzing.com/nzfoodco.htm ) Coconut is a high vibration food in the body. It imparts healing qualities on those who consume it. Coconut oil is especially magical. All the cell walls and tissue structures of the body rely on saturated fat for their proper construction. If one has eaten cooked saturated fats from animal sources then some of the cell walls in the body may be " other " than the best they could be. This would effect how the cell interacts with the rest of the body. An example would be, how nutrients enter the cell and how wastes leave the cell. Any interference with this process could be adverse. Eating raw organic virgin coconut oil can help the body rebuild cell walls and tissue structures. Raw plant based saturated fat is good for the body. From David Wolfe ( http://www.davidwolfe.com/articles/coconut.shtml ) Coconut butter has been used as a food and a medicine since the dawn of history. Ayurveda (the medicine of India) has long advocated its therapeutic and cosmetic properties. Unlike the cooked, clogging, cholesterol-soaked, saturated animal fats found in meats and dairy products, coconut butter is a raw saturated fat containing mostly medium-chain fatty acids which the body can metabolize efficiently and convert to energy quickly. Coconut butter contains no cholesterol and does not elevate bad (LDL) cholesterol levels. By weight, Coconut butter has less calories than any other fat source. The medium-chain fatty acids (MCFA's) in coconut butter possess incredible properties. MCFA’s confuse lipid-coated viruses and bacteria, because they disrupt their lipid membranes. Bruce Fife, ND, author of The Healing Miracles of Coconut Oil, has written: " Coconut oil is in essence, a natural antibacterial, antiviral, antifungal, and antiprotozoal food. " Coconut butter is the most stable (of any known oil/butter) at high temperatures (up to 170 degrees Fahrenheit). Therefore, if one is going to heat or cook any food, coconut butter should be the only oil/butter ever used. Dr. Raymond Peat has written: " ...coconut oil, added regularly to a balanced diet, lowers cholesterol to normal by promoting its conversion into pregnenolone. " Pregnenolone is also the precursor to many hormones including progesterone. Dr. Peat recommends increasing one’s pregnenolone intake for women with hormone imbalances. Coconut butter has been used as a food and a medicine since the dawn of history. Ayurveda (the medicine of India) has long advocated its therapeutic and cosmetic properties. Unlike the cooked, clogging, cholesterol-soaked, saturated animal fats found in meats and dairy products, coconut butter is a raw saturated fat containing mostly medium-chain fatty acids which the body can metabolize efficiently and convert to energy quickly. Coconut butter contains no cholesterol and does not elevate bad (LDL) cholesterol levels. By weight, Coconut butter has less calories than any other fat source. The medium-chain fatty acids (MCFA's) in coconut butter possess incredible properties. MCFA’s confuse lipid-coated viruses and bacteria, because they disrupt their lipid membranes. Bruce Fife, ND, author of The Healing Miracles of Coconut Oil, has written: " Coconut oil is in essence, a natural antibacterial, antiviral, antifungal, and antiprotozoal food. " Coconut butter is the most stable (of any known oil/butter) at high temperatures (up to 170 degrees Fahrenheit). Therefore, if one is going to heat or cook any food, coconut butter should be the only oil/butter ever used. Dr. Raymond Peat has written: " ...coconut oil, added regularly to a balanced diet, lowers cholesterol to normal by promoting its conversion into pregnenolone. " Pregnenolone is also the precursor to many hormones including progesterone. Dr. Peat recommends increasing one’s pregnenolone intake for women with hormone imbalances. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2004 Report Share Posted August 20, 2004 Paula, one coconut I opened is kind of unusual, the water is brownish shade and the meat on the bottom soft like jelly and more transparent than white. Does it mean it's spoiled or too young? The smell and taste is usual. Paula Wood <wolfmother1 wrote:Young Coconuts are REALLY good for you! Too much cooked saturated fat is VERY bad for you. Raw saturated fat is necessary for your body to function healthily. You can do a search on google for more information.... Paula *********************************************** From Dr. Cousen's book, " Rainbow Green Live Food Cuisine " (pg 150) “The saturated fats in coconut oil are medium-chain fats (triglycerides, or MCT's) and therefore unlike most other sources of saturated fats (long-chain triglycerides), which are stored in the body as fat reserves. The high MCT’s found in coconut oil are easy to digest, even for people who typically have trouble digesting fats. In fact, MCT’s actually assisting the body in metabolizing fat efficiently. As such, coconut oil provides a readily available fuel source. Saturated fats are also an important building block for all the cells of the human body. Coconut oil has a high (50% +) lauric fatty acid and caprylic acid content, from which it derives its anit-parasitical, anti-viral, and anti-fungal properties. Those with intestinal problems such as Candida or other systemic infections can therefore benefit from the daily inclusion of coconut oil in their diet.” From another source: ( http://www.naturalzing.com/nzfoodco.htm ) Coconut is a high vibration food in the body. It imparts healing qualities on those who consume it. Coconut oil is especially magical. All the cell walls and tissue structures of the body rely on saturated fat for their proper construction. If one has eaten cooked saturated fats from animal sources then some of the cell walls in the body may be " other " than the best they could be. This would effect how the cell interacts with the rest of the body. An example would be, how nutrients enter the cell and how wastes leave the cell. Any interference with this process could be adverse. Eating raw organic virgin coconut oil can help the body rebuild cell walls and tissue structures. Raw plant based saturated fat is good for the body. From David Wolfe ( http://www.davidwolfe.com/articles/coconut.shtml ) Coconut butter has been used as a food and a medicine since the dawn of history. Ayurveda (the medicine of India) has long advocated its therapeutic and cosmetic properties. Unlike the cooked, clogging, cholesterol-soaked, saturated animal fats found in meats and dairy products, coconut butter is a raw saturated fat containing mostly medium-chain fatty acids which the body can metabolize efficiently and convert to energy quickly. Coconut butter contains no cholesterol and does not elevate bad (LDL) cholesterol levels. By weight, Coconut butter has less calories than any other fat source. The medium-chain fatty acids (MCFA's) in coconut butter possess incredible properties. MCFA’s confuse lipid-coated viruses and bacteria, because they disrupt their lipid membranes. Bruce Fife, ND, author of The Healing Miracles of Coconut Oil, has written: " Coconut oil is in essence, a natural antibacterial, antiviral, antifungal, and antiprotozoal food. " Coconut butter is the most stable (of any known oil/butter) at high temperatures (up to 170 degrees Fahrenheit). Therefore, if one is going to heat or cook any food, coconut butter should be the only oil/butter ever used. Dr. Raymond Peat has written: " ...coconut oil, added regularly to a balanced diet, lowers cholesterol to normal by promoting its conversion into pregnenolone. " Pregnenolone is also the precursor to many hormones including progesterone. Dr. Peat recommends increasing one’s pregnenolone intake for women with hormone imbalances. Coconut butter has been used as a food and a medicine since the dawn of history. Ayurveda (the medicine of India) has long advocated its therapeutic and cosmetic properties. Unlike the cooked, clogging, cholesterol-soaked, saturated animal fats found in meats and dairy products, coconut butter is a raw saturated fat containing mostly medium-chain fatty acids which the body can metabolize efficiently and convert to energy quickly. Coconut butter contains no cholesterol and does not elevate bad (LDL) cholesterol levels. By weight, Coconut butter has less calories than any other fat source. The medium-chain fatty acids (MCFA's) in coconut butter possess incredible properties. MCFA’s confuse lipid-coated viruses and bacteria, because they disrupt their lipid membranes. Bruce Fife, ND, author of The Healing Miracles of Coconut Oil, has written: " Coconut oil is in essence, a natural antibacterial, antiviral, antifungal, and antiprotozoal food. " Coconut butter is the most stable (of any known oil/butter) at high temperatures (up to 170 degrees Fahrenheit). Therefore, if one is going to heat or cook any food, coconut butter should be the only oil/butter ever used. Dr. Raymond Peat has written: " ...coconut oil, added regularly to a balanced diet, lowers cholesterol to normal by promoting its conversion into pregnenolone. " Pregnenolone is also the precursor to many hormones including progesterone. Dr. Peat recommends increasing one’s pregnenolone intake for women with hormone imbalances. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2004 Report Share Posted August 20, 2004 I had just read that coconuts start out with no meat and as they ripen they create the meat inside. (I can't find where I had read that now, of course!) It sounds like until they have the the thick meat they are not ripe, but don't take my word for it. Are there any coconut experts out there? Sometimes I have eaten them when the insides are purple and slimy, other times I take them back to the store. Right now, since I am doing a candida cleanse, I wouldn't eat them, just in case it ends up being that they are spoiled. I don't want to introduce spoiled food into my system. I have started to shake the coconuts in the store before I buy them. If they sound the least bit sloshy then I don't take them home. That has been the best way so far in finding just the right coconut! Paula viola <Viola816 wrote: Paula, one coconut I opened is kind of unusual, the water is brownish shade and the meat on the bottom soft like jelly and more transparent than white. Does it mean it's spoiled or too young? The smell and taste is usual. Paula Wood wrote:Young Coconuts are REALLY good for you! Too much cooked saturated fat is VERY bad for you. Raw saturated fat is necessary for your body to function healthily. You can do a search on google for more information.... Paula *********************************************** From Dr. Cousen's book, " Rainbow Green Live Food Cuisine " (pg 150) “The saturated fats in coconut oil are medium-chain fats (triglycerides, or MCT's) and therefore unlike most other sources of saturated fats (long-chain triglycerides), which are stored in the body as fat reserves. The high MCT’s found in coconut oil are easy to digest, even for people who typically have trouble digesting fats. In fact, MCT’s actually assisting the body in metabolizing fat efficiently. As such, coconut oil provides a readily available fuel source. Saturated fats are also an important building block for all the cells of the human body. Coconut oil has a high (50% +) lauric fatty acid and caprylic acid content, from which it derives its anit-parasitical, anti-viral, and anti-fungal properties. Those with intestinal problems such as Candida or other systemic infections can therefore benefit from the daily inclusion of coconut oil in their diet.” From another source: ( http://www.naturalzing.com/nzfoodco.htm ) Coconut is a high vibration food in the body. It imparts healing qualities on those who consume it. Coconut oil is especially magical. All the cell walls and tissue structures of the body rely on saturated fat for their proper construction. If one has eaten cooked saturated fats from animal sources then some of the cell walls in the body may be " other " than the best they could be. This would effect how the cell interacts with the rest of the body. An example would be, how nutrients enter the cell and how wastes leave the cell. Any interference with this process could be adverse. Eating raw organic virgin coconut oil can help the body rebuild cell walls and tissue structures. Raw plant based saturated fat is good for the body. From David Wolfe ( http://www.davidwolfe.com/articles/coconut.shtml ) Coconut butter has been used as a food and a medicine since the dawn of history. Ayurveda (the medicine of India) has long advocated its therapeutic and cosmetic properties. Unlike the cooked, clogging, cholesterol-soaked, saturated animal fats found in meats and dairy products, coconut butter is a raw saturated fat containing mostly medium-chain fatty acids which the body can metabolize efficiently and convert to energy quickly. Coconut butter contains no cholesterol and does not elevate bad (LDL) cholesterol levels. By weight, Coconut butter has less calories than any other fat source. The medium-chain fatty acids (MCFA's) in coconut butter possess incredible properties. MCFA’s confuse lipid-coated viruses and bacteria, because they disrupt their lipid membranes. Bruce Fife, ND, author of The Healing Miracles of Coconut Oil, has written: " Coconut oil is in essence, a natural antibacterial, antiviral, antifungal, and antiprotozoal food. " Coconut butter is the most stable (of any known oil/butter) at high temperatures (up to 170 degrees Fahrenheit). Therefore, if one is going to heat or cook any food, coconut butter should be the only oil/butter ever used. Dr. Raymond Peat has written: " ...coconut oil, added regularly to a balanced diet, lowers cholesterol to normal by promoting its conversion into pregnenolone. " Pregnenolone is also the precursor to many hormones including progesterone. Dr. Peat recommends increasing one’s pregnenolone intake for women with hormone imbalances. Coconut butter has been used as a food and a medicine since the dawn of history. Ayurveda (the medicine of India) has long advocated its therapeutic and cosmetic properties. Unlike the cooked, clogging, cholesterol-soaked, saturated animal fats found in meats and dairy products, coconut butter is a raw saturated fat containing mostly medium-chain fatty acids which the body can metabolize efficiently and convert to energy quickly. Coconut butter contains no cholesterol and does not elevate bad (LDL) cholesterol levels. By weight, Coconut butter has less calories than any other fat source. The medium-chain fatty acids (MCFA's) in coconut butter possess incredible properties. MCFA’s confuse lipid-coated viruses and bacteria, because they disrupt their lipid membranes. Bruce Fife, ND, author of The Healing Miracles of Coconut Oil, has written: " Coconut oil is in essence, a natural antibacterial, antiviral, antifungal, and antiprotozoal food. " Coconut butter is the most stable (of any known oil/butter) at high temperatures (up to 170 degrees Fahrenheit). Therefore, if one is going to heat or cook any food, coconut butter should be the only oil/butter ever used. Dr. Raymond Peat has written: " ...coconut oil, added regularly to a balanced diet, lowers cholesterol to normal by promoting its conversion into pregnenolone. " Pregnenolone is also the precursor to many hormones including progesterone. Dr. Peat recommends increasing one’s pregnenolone intake for women with hormone imbalances. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2004 Report Share Posted August 20, 2004 Thank you Paula, I found one link, it says that spoiled coconut will have pink water, although on the picture it's brown. http://www.bodyecologydiet.com/pages_new/yck2.html Paula Wood <wolfmother1 wrote:I had just read that coconuts start out with no meat and as they ripen they create the meat inside. (I can't find where I had read that now, of course!) It sounds like until they have the the thick meat they are not ripe, but don't take my word for it. Are there any coconut experts out there? Sometimes I have eaten them when the insides are purple and slimy, other times I take them back to the store. Right now, since I am doing a candida cleanse, I wouldn't eat them, just in case it ends up being that they are spoiled. I don't want to introduce spoiled food into my system. I have started to shake the coconuts in the store before I buy them. If they sound the least bit sloshy then I don't take them home. That has been the best way so far in finding just the right coconut! Paula viola wrote: Paula, one coconut I opened is kind of unusual, the water is brownish shade and the meat on the bottom soft like jelly and more transparent than white. Does it mean it's spoiled or too young? The smell and taste is usual. Paula Wood wrote:Young Coconuts are REALLY good for you! Too much cooked saturated fat is VERY bad for you. Raw saturated fat is necessary for your body to function healthily. You can do a search on google for more information.... Paula *********************************************** From Dr. Cousen's book, " Rainbow Green Live Food Cuisine " (pg 150) “The saturated fats in coconut oil are medium-chain fats (triglycerides, or MCT's) and therefore unlike most other sources of saturated fats (long-chain triglycerides), which are stored in the body as fat reserves. The high MCT’s found in coconut oil are easy to digest, even for people who typically have trouble digesting fats. In fact, MCT’s actually assisting the body in metabolizing fat efficiently. As such, coconut oil provides a readily available fuel source. Saturated fats are also an important building block for all the cells of the human body. Coconut oil has a high (50% +) lauric fatty acid and caprylic acid content, from which it derives its anit-parasitical, anti-viral, and anti-fungal properties. Those with intestinal problems such as Candida or other systemic infections can therefore benefit from the daily inclusion of coconut oil in their diet.” From another source: ( http://www.naturalzing.com/nzfoodco.htm ) Coconut is a high vibration food in the body. It imparts healing qualities on those who consume it. Coconut oil is especially magical. All the cell walls and tissue structures of the body rely on saturated fat for their proper construction. If one has eaten cooked saturated fats from animal sources then some of the cell walls in the body may be " other " than the best they could be. This would effect how the cell interacts with the rest of the body. An example would be, how nutrients enter the cell and how wastes leave the cell. Any interference with this process could be adverse. Eating raw organic virgin coconut oil can help the body rebuild cell walls and tissue structures. Raw plant based saturated fat is good for the body. From David Wolfe ( http://www.davidwolfe.com/articles/coconut.shtml ) Coconut butter has been used as a food and a medicine since the dawn of history. Ayurveda (the medicine of India) has long advocated its therapeutic and cosmetic properties. Unlike the cooked, clogging, cholesterol-soaked, saturated animal fats found in meats and dairy products, coconut butter is a raw saturated fat containing mostly medium-chain fatty acids which the body can metabolize efficiently and convert to energy quickly. Coconut butter contains no cholesterol and does not elevate bad (LDL) cholesterol levels. By weight, Coconut butter has less calories than any other fat source. The medium-chain fatty acids (MCFA's) in coconut butter possess incredible properties. MCFA’s confuse lipid-coated viruses and bacteria, because they disrupt their lipid membranes. Bruce Fife, ND, author of The Healing Miracles of Coconut Oil, has written: " Coconut oil is in essence, a natural antibacterial, antiviral, antifungal, and antiprotozoal food. " Coconut butter is the most stable (of any known oil/butter) at high temperatures (up to 170 degrees Fahrenheit). Therefore, if one is going to heat or cook any food, coconut butter should be the only oil/butter ever used. Dr. Raymond Peat has written: " ...coconut oil, added regularly to a balanced diet, lowers cholesterol to normal by promoting its conversion into pregnenolone. " Pregnenolone is also the precursor to many hormones including progesterone. Dr. Peat recommends increasing one’s pregnenolone intake for women with hormone imbalances. Coconut butter has been used as a food and a medicine since the dawn of history. Ayurveda (the medicine of India) has long advocated its therapeutic and cosmetic properties. Unlike the cooked, clogging, cholesterol-soaked, saturated animal fats found in meats and dairy products, coconut butter is a raw saturated fat containing mostly medium-chain fatty acids which the body can metabolize efficiently and convert to energy quickly. Coconut butter contains no cholesterol and does not elevate bad (LDL) cholesterol levels. By weight, Coconut butter has less calories than any other fat source. The medium-chain fatty acids (MCFA's) in coconut butter possess incredible properties. MCFA’s confuse lipid-coated viruses and bacteria, because they disrupt their lipid membranes. Bruce Fife, ND, author of The Healing Miracles of Coconut Oil, has written: " Coconut oil is in essence, a natural antibacterial, antiviral, antifungal, and antiprotozoal food. " Coconut butter is the most stable (of any known oil/butter) at high temperatures (up to 170 degrees Fahrenheit). Therefore, if one is going to heat or cook any food, coconut butter should be the only oil/butter ever used. Dr. Raymond Peat has written: " ...coconut oil, added regularly to a balanced diet, lowers cholesterol to normal by promoting its conversion into pregnenolone. " Pregnenolone is also the precursor to many hormones including progesterone. Dr. Peat recommends increasing one’s pregnenolone intake for women with hormone imbalances. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2004 Report Share Posted August 21, 2004 Paula: My wife is from the filippines so I have some idea about coconuts. They do have meat before they ripen and are eaten at various stages of ripeness. As the meat ripens, it becomes more slimy and transparent. It's white and somewhat crisp when it's fresh and ideally ripe. Mark I had just read that coconuts start out with no meat and as they ripen they create the meat inside. (I can't find where I had read that now, of course!) It sounds like until they have the the thick meat they are not ripe, but don't take my word for it. Are there any coconut experts out there? Sometimes I have eaten them when the insides are purple and slimy, other times I take them back to the store. Right now, since I am doing a candida cleanse, I wouldn't eat them, just in case it ends up being that they are spoiled. I don't want to introduce spoiled food into my system. I have started to shake the coconuts in the store before I buy them. If they sound the least bit sloshy then I don't take them home. That has been the best way so far in finding just the right coconut! Paula viola <Viola816 wrote: Paula, one coconut I opened is kind of unusual, the water is brownish shade and the meat on the bottom soft like jelly and more transparent than white. Does it mean it's spoiled or too young? The smell and taste is usual. Paula Wood wrote:Young Coconuts are REALLY good for you! Too much cooked saturated fat is VERY bad for you. Raw saturated fat is necessary for your body to function healthily. You can do a search on google for more information.... Paula *********************************************** From Dr. Cousen's book, " Rainbow Green Live Food Cuisine " (pg 150) “The saturated fats in coconut oil are medium-chain fats (triglycerides, or MCT's) and therefore unlike most other sources of saturated fats (long-chain triglycerides), which are stored in the body as fat reserves. The high MCT’s found in coconut oil are easy to digest, even for people who typically have trouble digesting fats. In fact, MCT’s actually assisting the body in metabolizing fat efficiently. As such, coconut oil provides a readily available fuel source. Saturated fats are also an important building block for all the cells of the human body. Coconut oil has a high (50% +) lauric fatty acid and caprylic acid content, from which it derives its anit-parasitical, anti-viral, and anti-fungal properties. Those with intestinal problems such as Candida or other systemic infections can therefore benefit from the daily inclusion of coconut oil in their diet.” From another source: ( http://www.naturalzing.com/nzfoodco.htm ) Coconut is a high vibration food in the body. It imparts healing qualities on those who consume it. Coconut oil is especially magical. All the cell walls and tissue structures of the body rely on saturated fat for their proper construction. If one has eaten cooked saturated fats from animal sources then some of the cell walls in the body may be " other " than the best they could be. This would effect how the cell interacts with the rest of the body. An example would be, how nutrients enter the cell and how wastes leave the cell. Any interference with this process could be adverse. Eating raw organic virgin coconut oil can help the body rebuild cell walls and tissue structures. Raw plant based saturated fat is good for the body. From David Wolfe ( http://www.davidwolfe.com/articles/coconut.shtml ) Coconut butter has been used as a food and a medicine since the dawn of history. Ayurveda (the medicine of India) has long advocated its therapeutic and cosmetic properties. Unlike the cooked, clogging, cholesterol-soaked, saturated animal fats found in meats and dairy products, coconut butter is a raw saturated fat containing mostly medium-chain fatty acids which the body can metabolize efficiently and convert to energy quickly. Coconut butter contains no cholesterol and does not elevate bad (LDL) cholesterol levels. By weight, Coconut butter has less calories than any other fat source. The medium-chain fatty acids (MCFA's) in coconut butter possess incredible properties. MCFA’s confuse lipid-coated viruses and bacteria, because they disrupt their lipid membranes. Bruce Fife, ND, author of The Healing Miracles of Coconut Oil, has written: " Coconut oil is in essence, a natural antibacterial, antiviral, antifungal, and antiprotozoal food. " Coconut butter is the most stable (of any known oil/butter) at high temperatures (up to 170 degrees Fahrenheit). Therefore, if one is going to heat or cook any food, coconut butter should be the only oil/butter ever used. Dr. Raymond Peat has written: " ...coconut oil, added regularly to a balanced diet, lowers cholesterol to normal by promoting its conversion into pregnenolone. " Pregnenolone is also the precursor to many hormones including progesterone. Dr. Peat recommends increasing one’s pregnenolone intake for women with hormone imbalances. Coconut butter has been used as a food and a medicine since the dawn of history. Ayurveda (the medicine of India) has long advocated its therapeutic and cosmetic properties. Unlike the cooked, clogging, cholesterol-soaked, saturated animal fats found in meats and dairy products, coconut butter is a raw saturated fat containing mostly medium-chain fatty acids which the body can metabolize efficiently and convert to energy quickly. Coconut butter contains no cholesterol and does not elevate bad (LDL) cholesterol levels. By weight, Coconut butter has less calories than any other fat source. The medium-chain fatty acids (MCFA's) in coconut butter possess incredible properties. MCFA’s confuse lipid-coated viruses and bacteria, because they disrupt their lipid membranes. Bruce Fife, ND, author of The Healing Miracles of Coconut Oil, has written: " Coconut oil is in essence, a natural antibacterial, antiviral, antifungal, and antiprotozoal food. " Coconut butter is the most stable (of any known oil/butter) at high temperatures (up to 170 degrees Fahrenheit). Therefore, if one is going to heat or cook any food, coconut butter should be the only oil/butter ever used. Dr. Raymond Peat has written: " ...coconut oil, added regularly to a balanced diet, lowers cholesterol to normal by promoting its conversion into pregnenolone. " Pregnenolone is also the precursor to many hormones including progesterone. Dr. Peat recommends increasing one’s pregnenolone intake for women with hormone imbalances. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2004 Report Share Posted August 21, 2004 hi paula... > I had just read that coconuts start out with no meat and as they ripen they > create the meat inside. (I can't find where I had read that now, of > course!) It sounds like until they have the thick meat they are not > ripe, but don't take my word for it. Are there any coconut experts out > there? > i'm not an expert but i've taken down a few coco's on the big island... some people refer to the different sages of coconut growth as follows (in order of maturity, youngest first, the nuts not the trees) jelly, spoon, rubber, hard meat, mature and sprouted when they are fresh from the tree, the spoon and jelly meat are the tastiest choices the juice of the rubber and hard meat is consumed but the rest of the nut is usually tossed back under the trees a bonus is that you often find a nut with effervescent juice : ) but i've yet to find one of these in a store they younger ones are the first to spoil the purple meat coco's (spoiled) are best returned to the store or given to the compost pile and then, there's sprouted coconuts which are mature nuts that have started to grow into a tree the texture of the meat has been described as a crisp sponge and they are simply ''smiling food'' (wow!!! : ) go to http://photos.rawseattle and you can see the sponge, roots and the stem of the new fronds in photo of a halved sprouted coconut norm )~ ...... raw food, simply wonderful ..... Quote Link to comment Share on other sites More sharing options...
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