Coconut
For thousands of years, coconuts have been an integral part of the diet in tropical climates, providing the nourishment needed to sustain a healthy life. Coconut milk, derived from the meat of the coconut, is the main ingredient for their ubiquitous curry sauces and desserts. Water from young coconuts is most commonly taken to quench thirst. Coconut oil is used not only for cooking, but also to nourish the skin and hair, and for body massage.
In this region, where traditional Ayurvedic medicine has prevailed for centuries, the coconut is highly respected for its medicinal qualities. Yet, it also has the reputation as an aphrodisiac because of its ability to stimulate the production of hormones in both the male and female. When used as body oil and blended with stimulating spices such as cayenne pepper, it acts as a carrier to circulate the blood and to stimulate the organs, while its aromatic scent enhances the senses. The highly mineral-charged coconut water acts to detoxify the kidneys, which indirectly affects its neighbors, the reproductive organs. Healthy kidneys are believed to promote a vibrant, healthy attitude, which expresses itself through the normal, healthy desire for sexual and emotional fulfillment. In a greater sense, this cycle is the silent call of nature to preserve the species. The coconut also has a symbolic meaning. Its very shape, with its three holes and long protective fibers, is compared to the human head and face, representing its importance as a basic food for mankind. Moreover, these three openings form a triangle, which represent the yin yang symbol of ancient religions.
After years of research, western medicine has just recently confirmed the profound healing properties of coconut, dispelling decades of misleading information that has been fed to the public. According to the results of these findings, coconut's unique form of saturated fat actually helps prevent heart disease, stroke, and hardening of the arteries. Unlike other oils and fats, coconut oil contains a large amount of the fatty acid known as lauric acid, which is the predominant fatty acid found in mother's milk. The lauric acid makes breast milk easily digestible, it strengthens the immune system and protects against viral, bacterial and fungal infections. Studies have shown coconut oil's effectiveness with HIV, SARS, Crohn's Disease, as well as other chronic illnesses. It detoxifies the liver, helps to build lipoproteins, fats and hormones and bile, which is necessary for digestion. Coconut's amazing healing properties are also attributed to reducing the risk of other degenerative conditions such as cancer, osteoporosis, and diabetes. The medium chain fatty acids help to create a healthy digestive tract, which in turn allows for better digestion and absorption of the nutrients in our foods. They also speed up metabolism providing an immediate source of energy while supplying fewer calories than other fats. It is the food of choice for those with hypothyroidism. Coconut oil helps protect against skin cancer and other blemishes and helps prevent premature aging and wrinkling. As a cooking oil, it is highly resistant to heat and spoilage. In fact, coconut oil has been called "the healthiest dietary oil on earth".
Most coconut oil sold in America is refined. The excessive heat, bleaching and chemical solvents used in the refining process creates a thick, yellowish-white product that is tasteless and odorless. Only the organic, extra virgin, expeller or hand pressed coconut oil retains its white color, light texture, and its mild taste and scent of fresh coconut.
Coconut oil is truly an ideal food: it is not hydrogenated, contains no trans fats and is very stable with a long shelf life. It is a wonderful substitute for butter or margarine and because it does not revert to trans fatty acids when heated, it is a healthy choice for cooking.
Coconut products you can purchase:
Coconut OilOrganic, unrefined, extra virgin, cold-pressed oil is the most superior quality and the best tasting.
Coconut WaterPackaged directly from the young coconut, its sweet taste satisfies thirst and sweet cravings and contains no fat. It provides the alkaline balance to an acidic condition, which is the primary cause of most illnesses. Coconut water works on a cellular level. It contains the most concentrated amounts of cytokinins than any other food source. These are the cell's DNA protective agents. When cytokinins are present, the cells can then replicate to form a perfect copy of its DNA. If they are not present, imperfect cells are formed resulting in future chronic illnesses.
Coconut MilkThis is a blend of coconut water and coconut cream resulting in a wonderful milk emulsion, containing 17 % fat. A word of caution: Look for canned coconut milk that does not contain some kind of binder, such as carrageen.
Coconut CreamThis is pressed out of the meat of the mature coconut. Compared to the coconut milk, it is higher in oil and in the healthy medium chain fatty acids, containing 22% fat. It is similar in taste, although not as sweet with a rich, thick texture making it ideal for pudding recipes.
Coconut Spreadit is made by grinding the dried flesh of mature coconuts. Because the meat of the coconut is so high in oils, the result is a delicious thick paste, very similar to sesame tahini and it is shelf stable. This spread contains over 60% medium chain fatty acids known for their antibacterial, antiviral, antiparasitical and energy giving properties.
Coconut Flakesnot all coconut flake products are the same. Most air-dried shredded and flaked coconut products found in conventional supermarkets have a weak coconut taste and contain additives such as propylene glycol, sugar and sulfites to preserve it. Always check the ingredients on the label even from health food stores. Freeze dried coconut flakes have a very sweet taste and contain no preservatives or chemical additives. They are freshly frozen to 20 degrees F below zero and then dried, retaining the nutrients.
For thousands of years, coconuts have been an integral part of the diet in tropical climates, providing the nourishment needed to sustain a healthy life. Coconut milk, derived from the meat of the coconut, is the main ingredient for their ubiquitous curry sauces and desserts. Water from young coconuts is most commonly taken to quench thirst. Coconut oil is used not only for cooking, but also to nourish the skin and hair, and for body massage.
In this region, where traditional Ayurvedic medicine has prevailed for centuries, the coconut is highly respected for its medicinal qualities. Yet, it also has the reputation as an aphrodisiac because of its ability to stimulate the production of hormones in both the male and female. When used as body oil and blended with stimulating spices such as cayenne pepper, it acts as a carrier to circulate the blood and to stimulate the organs, while its aromatic scent enhances the senses. The highly mineral-charged coconut water acts to detoxify the kidneys, which indirectly affects its neighbors, the reproductive organs. Healthy kidneys are believed to promote a vibrant, healthy attitude, which expresses itself through the normal, healthy desire for sexual and emotional fulfillment. In a greater sense, this cycle is the silent call of nature to preserve the species. The coconut also has a symbolic meaning. Its very shape, with its three holes and long protective fibers, is compared to the human head and face, representing its importance as a basic food for mankind. Moreover, these three openings form a triangle, which represent the yin yang symbol of ancient religions.
After years of research, western medicine has just recently confirmed the profound healing properties of coconut, dispelling decades of misleading information that has been fed to the public. According to the results of these findings, coconut's unique form of saturated fat actually helps prevent heart disease, stroke, and hardening of the arteries. Unlike other oils and fats, coconut oil contains a large amount of the fatty acid known as lauric acid, which is the predominant fatty acid found in mother's milk. The lauric acid makes breast milk easily digestible, it strengthens the immune system and protects against viral, bacterial and fungal infections. Studies have shown coconut oil's effectiveness with HIV, SARS, Crohn's Disease, as well as other chronic illnesses. It detoxifies the liver, helps to build lipoproteins, fats and hormones and bile, which is necessary for digestion. Coconut's amazing healing properties are also attributed to reducing the risk of other degenerative conditions such as cancer, osteoporosis, and diabetes. The medium chain fatty acids help to create a healthy digestive tract, which in turn allows for better digestion and absorption of the nutrients in our foods. They also speed up metabolism providing an immediate source of energy while supplying fewer calories than other fats. It is the food of choice for those with hypothyroidism. Coconut oil helps protect against skin cancer and other blemishes and helps prevent premature aging and wrinkling. As a cooking oil, it is highly resistant to heat and spoilage. In fact, coconut oil has been called "the healthiest dietary oil on earth".
Most coconut oil sold in America is refined. The excessive heat, bleaching and chemical solvents used in the refining process creates a thick, yellowish-white product that is tasteless and odorless. Only the organic, extra virgin, expeller or hand pressed coconut oil retains its white color, light texture, and its mild taste and scent of fresh coconut.
Coconut oil is truly an ideal food: it is not hydrogenated, contains no trans fats and is very stable with a long shelf life. It is a wonderful substitute for butter or margarine and because it does not revert to trans fatty acids when heated, it is a healthy choice for cooking.
Coconut products you can purchase:
Coconut OilOrganic, unrefined, extra virgin, cold-pressed oil is the most superior quality and the best tasting.
Coconut WaterPackaged directly from the young coconut, its sweet taste satisfies thirst and sweet cravings and contains no fat. It provides the alkaline balance to an acidic condition, which is the primary cause of most illnesses. Coconut water works on a cellular level. It contains the most concentrated amounts of cytokinins than any other food source. These are the cell's DNA protective agents. When cytokinins are present, the cells can then replicate to form a perfect copy of its DNA. If they are not present, imperfect cells are formed resulting in future chronic illnesses.
Coconut MilkThis is a blend of coconut water and coconut cream resulting in a wonderful milk emulsion, containing 17 % fat. A word of caution: Look for canned coconut milk that does not contain some kind of binder, such as carrageen.
Coconut CreamThis is pressed out of the meat of the mature coconut. Compared to the coconut milk, it is higher in oil and in the healthy medium chain fatty acids, containing 22% fat. It is similar in taste, although not as sweet with a rich, thick texture making it ideal for pudding recipes.
Coconut Spreadit is made by grinding the dried flesh of mature coconuts. Because the meat of the coconut is so high in oils, the result is a delicious thick paste, very similar to sesame tahini and it is shelf stable. This spread contains over 60% medium chain fatty acids known for their antibacterial, antiviral, antiparasitical and energy giving properties.
Coconut Flakesnot all coconut flake products are the same. Most air-dried shredded and flaked coconut products found in conventional supermarkets have a weak coconut taste and contain additives such as propylene glycol, sugar and sulfites to preserve it. Always check the ingredients on the label even from health food stores. Freeze dried coconut flakes have a very sweet taste and contain no preservatives or chemical additives. They are freshly frozen to 20 degrees F below zero and then dried, retaining the nutrients.
THE TRUTH ABOUT OILS
Most vegetable oils sold in supermarkets and health food stores are highly refined. Their bland taste and clear appearance are what most people have become used to. Many health problems can be attributed to the use and overuse of these refined oils such as gall bladder and liver disorders, arthritis, tumors, heart disease, and obesity. Some researchers claim that childhood asthma is also attributed to excessive, poor quality oil. While an over consumption of oils can lead to problems, a diet without oils also poses a similar threat including gallstones, liver damage, dry hair, skin and nails and more.
The building blocks of fats are called fatty acids. These can be either saturated, monounsaturated or poly-unsaturated.
Saturated Fatty Acids- Except for coconut and palm oil, all others come mainly from animals. These animal fats are almost always highly refined and if eaten regularly can cause serious heart problems.
Monounsaturated Fatty Acids are found primarily in vegetable oils such as olive, almond, sesame, oleic sunflower and oleic safflower. They do not cause cholesterol to accumulate and they do not easily become rancid.
Polyunsaturated Fatty Acids are found mainly in vegetable oils such pumpkin seed, sesame, hemp seed, flax seed, sunflower, corn, and canola. It is also found in seafood. Specific polyunsaturated fatty acids, such as Linoleic acid (omega-6) and alpha-linoleic acid (omega-3), are called essential fatty acids (EFAs) and are necessary for healthy skin, hair, blood and thyroid. They also help breakdown cholesterol. Pumpkin seed, flax seed and hemp seed oils are high in omega 3.
Types of Oils
Unrefined: These oils are pressed under relatively low heats. Unrefined oils retain their vitamin E content, which preserves the oil from rancidity and also reduces free radical damage. (Free radicals have been linked to heart disease and cancer.) They also contain many nutrients not found in refined varieties, which like distilled water, lack vitality.
Refined Oils:
These oils are subjected to high heats, harsh chemicals and bleaching. The high temperatures transform the unsaturated fatty acids into a synthetic fat called 'trans-fatty acids'. These fats dangerously raise cholesterol levels and damage the immune system. Trans fats, listed as 'partially hydrogenated vegetable oil', can be found in margarine, shortening, fried foods and bakery products. Even worse, many restaurants re-use this oil for deep-frying. Partially hydrogenated oils are also not completely expelled by the body and may remain there in a rancid state. Refined oils have no taste, no color, and no nutrients, but they do have a long shelf life.
Oil Choices
The best choices are plant oils defined by their labels as: extra virgin coconut oil, unrefined sesame oil and extra virgin, cold pressed olive oil. Since pesticides often gather in oils, choose organic.
Olive, coconut, sesame, pumpkin seed and flax oils are the safest because they can be pressed at the lowest temperatures.
Because of a naturally occurring antioxident, sesame oil does not become rancid. Monounsaturated oils such as safflower,
canola, almond, apricot, walnut and avocado are usually always sold in a highly refined state. Purchase these only if unrefined
and organic.
Processing Methods
Heat and light damage oil. The lower the processing temperatures, the better the oil. Olive oil processed by stone pressing produces the best quality.
For other oils, the cold-pressed method processed without light and oxygen produces the highest grade. Expeller-pressed, as opposed to chemically extracted,
does not necessarily qualify an oil as superior since many of these expeller-pressed oils are first highly refined.
The best choices for cooking purposes are coconut, sesame and olive oils.
For non-cooking purposes, the best choices include olive, coconut, sesame, pumpkin seed, flax seed and hemp seed oils.
Storage
Proper storage of oil keeps it from going rancid. The less saturated the oil, the quicker it becomes rancid. Store in the dark or in opaque glass containers.
(Good quality oils are sold in dark colored bottles). Keep all oils refrigerated except for olive and coconut oil, which become solid when cooled.
How To Plant and Grow A Coconut
To start a coconut from the seed, it is best to have the outer fibrous husk intactGet a 3-gallon pot. Use high quality nursery soil mixed with 40% coarse sand. Add drainage rocks to the bottom of the potLay your coconut husk on the ground and see what way it wants to rest. Plant your coconut husk 1/2 way into the soil in the same positionYou can leave the pot in the sun or the shade. Water lightly to keep very lightly moist. Partial shade will likely be more successfulBe patient. The first time we started a coconut from seed it took 9 nine months to sprout. It is common for many palms to take many months to sprout. Don't over water as you'll rot them out
Your coconut will first split its husk at the bottom and send down some roots. It may take several months before your coconut also splits the top of the husk pushing up its first fronds. In other words, your coconut will be growing and you won't even know it until it splits the top.After your coconut spouts, your coconut can live in your 3-gallon pot for about 3-6 months. After that, plant it out or in another larger pot or directly into the soil. Incorporate lots of manure. Fertilize properly starting after sprouting 3 fronds.
Growing
If you plan to grow coconuts, better have patience, seven years of patience before you can expect to see any coconuts. The coconut palm, Cocos nucifera, is considered a "three generation tree," supporting a farmer, his children, and his grandchildren. Some trees, which can grow to a height of 60 to 100 feet, even survive all three generations. Cocos nucifera, nucifera meaning nut-bearing, has only one species that includes both the tall and the dwarf coconut tree, but many varieties exist within the species. Though the coconut is commonly considered a nut, botanically it is classified as a drupe and is the largest of all fruit seeds. The coconut consists of the thin, strong outer layer or skin called the epicarp, the thick fibrous layer called mesocarp, and the dark brown hard shell called the endocarp that encases the coconut flesh. Just beneath the endocarp is the testa, the thin deep brown layer that clings to the white coconut meat. The coconut palm is a striking tree with a tall slender trunk that keeps its same diameter from the base to the top. Beautiful, lacy fronds, about 25 to 35 of them, form an umbrella-like structure at the tree's zenith. The tree grows taller by forming new fronds that sprout from the top of the tree as the lower fronds die off. Coconuts grow from the center of the fronds, close to the trunk. Unique to the coconut palm, each tree blooms thirteen times a year and produces all stages of growth at the same time, from tiny new green nuts to fully ripened brown nuts that are ready to fall from the tree. Coconuts are persnickity about where they live. They cannot survive cold climates, and do poorly in temperate zones. Coconuts require the hot, humid weather of the tropical regions that stretch 25 degrees north to 25 degrees south of the equator all around the globe. There the sun shines steadily with plenty of rainfall to nurture the slow-growing coconut palm. To begin the growing process, purchase a coconut with its husk completely intact. Just like sprouting any seeds and legumes, the coconut must be soaked in water, only longer, two or three days. Next, prepare a pot that is large enough and deep enough for the coconut by putting big pieces of gravel or stones in the bottom to allow for good drainage. Add about two inches of sandy soil, then set the coconut on the soil with the pointed or bud end up. Add more soil until it covers about half the coconut. Then set the pot in a warm place such as a sunny window, near a warm oven, or on a radiator. The next step requires patience and diligence. Pour warm water over the coconut husk every day, making sure it does not dry out. The sprouting process is very slow, sometimes taking six months or longer. Until the sprout appears, the coconut is receiving its nourishment from the white meat inside. The coconut water within provides the nut with all of its moisture requirements. For a sprout to appear it must first pierce through one of the soft spots, often called eyes, of the coconut's hard inner shell and finally emerge from the large fibrous outer shell. When white roots begin to grow out, in about a year, the coconut can be planted in a large tub. Coconuts planted at home are unlikely to thrive or produce a coconut. Today the nuts are a highly cultivated crop, where once they were a source of survival for natives of the tropics, providing the family's support with only a few trees. Since commercially planted coconut palms are grown for maximum yield, some farmers use commercial fertilizer while others use a different method. With intercropping, an effective method of fertilization and land use, the farmer plants banana trees or other large crops among the coconut trees. After producing its crop, the banana trees are left to disintegrate, producing ideal compost to fertilize the soil. Coconuts come in many varieties. Some are grown for their higher oil content, while others are favored for their higher sugar content. Many growers prefer the dwarf varieties. Though they lack the dramatic appearance of the tall trees, they are far easier to harvest. The dwarfs, which have a shorter lifespan, about 40 to 60 years, are also less vulnerable to a yellowing disease that kills many of the tall trees. In agriculture, nothing is without its challenges. With all its advantages, the dwarf coconut palm also faces destruction from rodents. The creatures climb up the tree trunks and form communities under the protection of the feathery fronds, often putting a considerable dent in a farmer's crop. The farmers have tried to outwit the rats by putting metal bands around the tree trunks, but these have no effect on the rats that are already colonized in the trees.
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