Coconut Oil – Why we need to pay attention – It’s good for you !!!

Hello all,

I have attached a few interesting links explaining why we should all be using Coconut oil in our food preparation and cooking. It is the only “safe to heat” oil in the kitchen!

Please have a read of: www.coconutoil.com

Also I have been buying and using the following for a while with great success! It is a wonderful Natural, cold-pressed Coconut Oil – 440ml tub – Tastes great (Most coconut oils taste quite revolting – I spent 2 years trying to find a really tasty one that was not too strong in flavour) and I buy these at wholesale price!

Price for everyone is AUD $ 14.75 plus postage. (Post $5.95)

If you wish to purchase one or more let me know by e-mail or phone (Australia only) 02-8002-0002 any time.

Cheers all!

Pete Shandley
MTEX Health

orders@mtex.com.au

Coconut Oil Summary

Subject: Cold Pressed Virgin Coconut Oil
Reportedly used by the likes of Jennifer Aniston and the England rugby squad for its metabolism-boosting qualities, coconut oil has long been recognised as a healthy nutrition option and is equally kind to the outside of the body as a skin or hair conditioner.

Coconut oil is about 50% lauric acid. The only other abundant source found in nature is in human breast milk. Dr. Jon J. Kabara, PhD and Professor Emeritus of Michigan State University says, “Never before in the history of man is it so important to emphasize the value of Lauric Oils. The medium-chain fats in coconut oil are similar to fats in mother’s milk and have similar nutraceutical effects.”

by Mary G. Enig, Ph.D., F.A.C.N.

“Coconuts play a unique role in the diets of mankind because they are the source of important physiologically functional components. These physiologically functional components are found in the fat part of whole coconut, in the fat part of desiccated coconut, and in the extracted coconut oil. Lauric acid, the major fatty acid from the fat of the coconut, has long been recognized for the unique properties that it lends to non-food uses in the soaps and cosmetics industry.

More recently, lauric acid has been recognized for its unique properties in food use, which are related to its antiviral, antibacterial, and antiprotozoal functions. Now, capric acid, another of coconut’s fatty acids has been added to the list of coconut’s antimicrobial components. These fatty acids are found in the largest amounts only in traditional lauric fats, especially from coconut. Also, recently published research has shown that natural coconut fat in the diet leads to a normalization of body lipids, protects against alcohol damage to the liver, and improves the immune system’s anti-inflammatory response.

Clearly, there has been increasing recognition of health- supporting functions of the fatty acids found in coconut. Recent reports from the U.S. Food and Drug Administration about required labelling of the trans fatty acids will put coconut oil in a more competitive position and may help return to its use by the baking and snack food industry where it has continued to be recognized for its functionality. Now it can be recognized for another kind of functionality: the improvement of the health of mankind.”

Coconut oil is great for cooking due to its high smoke point.

Further Reading

www.coconutoil.com

Dr Ray Peat http://www.efn.org/~raypeat/