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Friday, June 10, 2011

Young Coconuts- Benefits and How-To

Hello Health Researchers!
I cannot stress enough the benefits of the Young Coconuts, which go by several names.  "Young," "sweet," or "white" are some of them.  The mature, dark brown ones are called "quick crack" coconuts.  As you can tell from the picture above, the young coconuts have the hard inner shell just like the quick crack ones do.
They are an essential ingredient in my recipe for the green smoothie. 

Coconut oil contains lauric and capric acid which makes it antiviral, antibacterial, antifungal, and antiparasitic. Coconut oil actually helps to LOWER total cholesterol levels, increases the metabolic rate (thyroid), nourishes skin and hair from the inside by consuming it, enhances energy and endurance, reduces inflammation, helps your body absorb the nutrients you are eating, and contains active antioxidants.
Coconut oil is a medium-chain fatty acid (MCT) at 6-12 carbon atoms long, as opposed to long or short.  Because the body processes MCT's differently than other fats, it actually helps you to use energy (stored fat)!!  Saliva enzymes and stomach acids break down the MCT's almost entirely so you can use the energy quickly, like carbs.  People experience reduced appetite, because they are satiated, combined with increased metabolism when consuming the MCT's.
I consume about 1 young coconut per day and I also use the organic coconut oil for a skin nourisher.  In the dead of winter here in the NE, I use it on my face before bed at night.  It smells and tastes delicious.  I don't worry about all the chemicals in the lotions and potions because coconut oil is a natural and beneficial product.
It can be used for a lovely massage oil as well.  Heat the oil up a bit and add your favorite soothing essential oil.  It will solidify when it gets cool but as soon as it touches the skin, will melt again.
If you are cooking food, this is a great replacement for other oils in the skillet or for stir-fry.  It can be heated to medium-hot temperatures without forming trans-fats.
Some great transition recipes (or just because) are to use coconut oil or coconut butter in place of cow butter on sprouted grain toast.
I still eat some non-raw food.  I make homemade popcorn by popping it in coconut oil!!  It imparts such a delicious flavor to the popcorn.  I sprinkle Celtic sea salt on it too.
Here's how I open the coconut these days:

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