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Health Freedom Resources <listadmin@...> wrote: Eating & Healing: Highest Grade Raw Coconut Oil Health and Nutrition Newsletter, Vol. 107 Issue 6b Published by Health Freedom Resources Coconut oil has been called the healthiest dietary oil on earth. If you're not using coconut oil for

your daily cooking and body care needs, you're missing out on one of nature's most amazing health foods.”~ From the back cover of the book The Coconut Oil Miracle by Bruce Fife, N.D. which provides a comprehensive look at coconut oil both as a food and as a medicine. Pure, unadulterated virgin Coconut Oil is not only a gourmet cooking oil, but also healthful food in its own right.________________________________________ ________________________________________ The Science of Coconut Oil Coconut oil is high in lauric acid, a component of mother's milk, which is converted by the body into compounds with antiviral, antimicrobial and antifungal properties, according to Dr. Enig**, Ph.D. These properties have lead to research on the potential benefits of coconut oil in the treatment of HIV, SARS, and other viral

ailments. Because coconut oil is, in large part, made up of medium chain triglycerides, it doesn't have to be broken down in the digestive tract like other fats and can immediately be used by the body as fuel. This makes it ideal for people with slow metabolism or low thyroid (hypothyroidism) and for people with Crohn's Disease, colitis and other digestive disorders who normally have problems digesting fats. Since coconut oil is burned by the body as fuel rather than being stored as fat it’s ideal for those interested in weight loss. Dr. Bruce Fife writes that coconut oil is good for diabetics since it not only does not contribute to the disease but in fact helps control blood sugar. A number of other references refer to the use of coconut oil in combating chronic fatigue, candida, and parasites as well as for skin and hair care. Coconut oil is truly an ideal food: it is not hydrogenated, contains no trans fats and is very stable with

a long shelf life. I would invite you to read further some of the references found in a Google search of Dr. Enig; Dr. Bruce Fife; and Dr. Jon Kabara, to name few, on the health benefits of using coconut oil. **"Dr. G. Enig, a nutritionist/biochemist of international renown for her research on the nutritional aspects of fats and oils, and a clinician in Silver Spring, land, a consultant on nutrition to individuals, industry, and state and federal governments. She was an early and articulate critic of the use of trans fatty acids and advocated their inclusion in nutritional labeling. She received her Ph.D. in Nutritional Sciences from the University of land, College Park and is a fellow of The American College of Nutrition, a member of The American College of Nutrition, a member of The American Society for Nutritional Sciences, and President of the land Nutritionists Association." ________________________________________ Cholesterol concerns? As a result of all of the misinformation which has been spread about coconut oil over the past 30 years as well as the constant media harping on the dangers of fat and cholesterol we are frequently asked the following question: "Isn't coconut oil bad for my cholesterol?" Coconut oil is rich in saturated fat, which is why it is bracketed with animal fat by many people. It should be noted that coconut oil has no cholesterol, as the latter is a component of animal fat only. However, intake of saturated fat may result in the elevation of the blood cholesterol levels. But all oils are not the same. Coconut oil is a good food, as most of its saturated fatty acids are what we call Medium-chain fatty acids (MCFAs). They account for nearly 64% of the fatty acids in coconut oil. It is only coconut

oil and palm kernel oil, among all of the edible oils, that contain these good Medium-chain fatty acids. All other vegetable oils and the animal oils contain Long-chain fatty acids (LCFAs). The only exception is butterfat, with 12% short-chain fatty acids. Unfortunately those who equate coconut oil with other saturated fats do not know that there are different varieties of saturated fats. Coconut oil is, therefore, different from all other oils containing saturated fatty acids. Being a Medium-Chain Fatty Acid oil, coconut oil has certain definite advantages over other Long-Chain Fatty Acids. The digestion of coconut oils is faster and starts almost in the mouth itself and undergoes complete digestion in the stomach and upper intestine not requiring the pancreatic juice lipase for its digestion. It also has better solubility in biological fluids, getting absorbed directly into the portal

blood and carried to the liver directly to undergo rapid oxidation to release energy. Coconut oil does not produce any significant change in the circulating VLDL (very low density lipoprotein). [Other oils and animal fats containing Long-Chain Fatty Acids need pancreatic lipase for their digestion and do not easily mix with biological fluids, and so are absorbed after being re-esterified inside the intestinal cells into triglycerides. They are first incorporated into large insoluble particles called chylomicrons by the intestinal cells. These then go to the liver via the lymphatics and the circulatory system, thereby going round all parts of the body before going to the liver for final oxidation. They are, therefore, more likely to get deposited as fats and also change the blood fat content.] ________________________________________ "Types of Coconut Oil ________________________________________ All coconut oil is not created equal. There are several types of coconut oil, depending on the method of production. The most commonly available oil and the oil you are most likely to find is RBD oil. Refined, Bleached & Deodorized. This oil is produced from copra (dried coconut meat). Due to the drying process (often air or sun drying) the resulting oil must be refined, bleached and deodorized in order to make it suitable for use. The final product is yellowish-white in color with a thick texture and no taste or odor. This was the oil which for many years was used in commercial baked goods and for popping corn. Although coconut palms do grow in some states in the United States, this RBD oil is generally the only oil which might be

familiar to those of us living in the U.S.A. Although it has been exposed to bleach, solvents, high temperatures, etc. this oil is referred to as "natural" in the Western World, in essence meaning only that it has not been hydrogenated and melts at around 76° F. Cold Pressed ‘virgin” coconut oil. This category can be further subdivided to reflect differences in the starting materials used to produce the oil and the methods of production. Although the term "cold pressed" is commonly used to describe "virgin" coconut oils, it really doesn't mean much in the overall scheme of things. One aspect of the production of "virgin" oil which is constant regardless of the method used is the need to reduce the final moisture content of the oil to 0.1% or less. This is necessary to prevent the oil from becoming rancid. The manner in which this requirement is met depends on the extraction method used as described below. Traditional Hand Pressed/Home

Made. In this process, fresh coconut meat is grated and pressed to produce a coconut milk which is a mixture of oil, water, proteins, etc. This mixture is allowed to ferment for approximately 48 hours which causes the solids and water content to separate from the oil. The oil is then heated to remove the remaining moisture. The oil must be heated at a high enough temperature and for a long enough time to reduce the moisture content to a point which will prevent rancidity. The fact that this oil is produced in small batches by many different individuals may result in considerable variation from one batch to another. The texture of this oil is medium to thick. Direct Micro Expeller. Like the oil described above, this is a village process, but rather than extracting the oil from coconut milk, the fresh coconut meat is dried and then pressed. Premium Virgin Oil. This process produces oil with the least amount of

processing so that the natural vitamin E, antioxidants and fresh coconut "essence" are retained. Fresh coconut meat is grated and expeller pressed to produce coconut milk (like the process above). The coconut milk is then centrifuged using a proprietary process to separate the oil from the other components. This oil has a very light texture and since no heat at all is applied it retains all the flavor and scent of fresh coconut. Unlike many village process "virgin" coconut oils, this oil is produced under strict hygienic conditions. The facility producing this oil is ISO certified, HACCP certified and the oil is produced in a Kosher-certified facility.This oil has such a light and delicate flavor and aroma that you can literally eat it by the spoonful. Many people have inquired about the difference between coconut butter and coconut oil. They are one and the same thing. We generally think of oil as being liquid and since the liquid-solid

transition temperature of coconut oil is approximately 76°F, it is often solid at room temperature and is therefore frequently referred to as coconut butter (since we think of butter as being solid at room temperature). ________________________________________ " Enjoy your food and be healthy! Best,Ron RadstromHealth Freedom Resources -----------------------------------------------

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