Information on Coconut Oil
http://www.nexusmagazine.com/articles/oilingamerica.1.html
The
OILING of
Part 1 of
2
Modern-day
diets high in hydrogenated vegetable oils instead of traditional animal fats
are implicated in causing a significant increase in heart disease and cancer.
© 1998 by
Mary G. Enig, PhD
MGEnig@aol.com
&
© 1998 by
Sally Fallon
SAFallon@aol.com
…
After the
Second World War, 'improvements' made it possible to plasticise highly
unsaturated oils from corn and soybeans. New catalysts allowed processors to
'selectively hydrogenate' the kinds of fatty acids found in soy and canola oils
- those with three double bonds. Called 'partial hydrogenation', this new method
allowed processors to replace cotton-seed oil with more unsaturated corn and
soybean oils in margarines and shortenings. This spurred a meteoric rise in
soybean production from virtually nothing in 1900 to 70 million tons in 1970,
surpassing corn production. Today, soy oil dominates the market and is used in
almost 80 per cent of all hydrogenated oils.
The
particular mix of fatty acids in soy oil results in shortenings containing
about 40 per cent trans fats - an increase of about 5 per cent over cotton-seed
oil and 15 per cent over corn oil. Canola oil, processed from a hybrid form of
rape-seed, is particularly rich in fatty acids containing three double bonds
and can contain as much as 50 per cent trans fats. Trans fats of a particularly
problematic type are also formed during the process of deodorising canola oil,
although they are not indicated on labels for canola oil.
Certain
forms of trans fatty acids occur naturally in dairy fats. Trans vaccenic acid
makes up about four per cent of the fatty acids in butter. It is an interim
product which the ruminant animal then converts to conjugated linoleic acid, a
highly beneficial anti-carcinogenic component of animal fat. Humans seem to
utilise the small amounts of trans vaccenic acid in butter fat without ill
effects.
However,
most of the trans isomers in modern hydrogenated fats are new to the human
physiology. By the early 1970s, a number of researchers had expressed concern
about their presence in the American diet, noting that the increasing use of hydrogenated
fats had paralleled the increase in both heart disease and cancer. The unstated
solution was one that could be easily presented to the public: eat natural,
traditional fats; avoid newfangled foods made from vegetable oils; use butter,
not margarine.
But
medical research and public consciousness took a different tack - one that
accelerated the decline of traditional foods like meat, eggs and butter, and
fuelled continued dramatic increases in vegetable oil consumption.
…
About the
Authors:
Mary G.
Enig, PhD, is an expert of international
Sally
Fallon is the author of Nourishing Traditions: The Cookbook that Challenges
Politically Correct Nutrition and the Diet Dictocrats (with Pat Connolly,
Executive Director of the Price-Pottenger Nutrition Foundation, and Mary G.
Enig, PhD), as well as of numerous articles on the subject of diet and health.
She is Vice President of the Price-Pottenger Nutrition Foundation and editor of
the Foundation's quarterly journal. She is the mother of four healthy children
raised on whole foods including butter, cream, eggs and meat. Her publications
may by obtained by contacting the Price-Pottenger Nutrition Foundation in
http://www.nexusmagazine.com/articles/oilingamerica.2.html
The
OILING of
Part 2 of
2
Modern-day
diets high in hydrogenated vegetable oils instead of traditional animal fats
are implicated in causing a significant increase in heart disease and cancer.
…
Early in
1985, the Federation of American Societies for Experimental Biology (FASEB)
heard more testimony on the trans fat issue. Enig alone represented the
alarmist point of view, while Hunter and Applewhite of the ISEO and Ronald
Simpson, then with the National Association of Margarine Manufacturers, assured
the panel that trans fats in the food supply posed no danger. Enig reported on
…
Excess
consumption of vegetable oils is especially damaging to the reproductive organs
and the lungs - both of which are sites for huge increases in cancer in
Americans. In test animals, diets high in polyunsaturates from vegetable oils
inhibit the ability to learn, especially under conditions of stress; they are
toxic to the liver; they compromise the integrity of the immune system; they
depress the mental and physical growth of infants; they increase levels of uric
acid in the blood; they cause abnormal fatty acid profiles in the adipose
tissues; they have been linked to mental decline and chromosomal damage; and
they accelerate ageing.
Excess
consumption of polyunsaturates is associated with increasing rates of cancer,
heart disease and weight gain. The excessive use of commercial vegetable oils
interferes with the production of prostaglandins, leading to an array of
complaints ranging from autoimmune disease to premenstrual syndrome (PMS).
Disruption of prostaglandin production leads to an increased tendency to form
blood clots, and hence to myocardial infarction - which has reached epidemic
levels in the US.41
Vegetable
oils are more toxic when heated. One study reported that polyunsaturates turn
to varnish in the intestines. A study by a plastic surgeon found that women who
consumed mostly vegetable oils had far more wrinkles than those who used
traditional animal fats. A 1994 study published in the Lancet showed that
almost three-quarters of the fat in artery clogs is unsaturated. The
'artery-clogging' fats are not animal fats but vegetable oils.42
…
Foods
containing trans fat sell because the American public is afraid of the
alternative: saturated fats found in tallow, lard, butter, palm oil and coconut
oil - fats traditionally used for frying and baking. Yet the scientific
literature delineates a number of vital roles for dietary saturated fats: they
enhance the immune system,54 are necessary for healthy bones,55 provide energy
and structural integrity to the cells,56 protect the liver,57 and enhance the
body's use of essential fatty acids.58 Stearic acid, found in beef tallow and
butter, has cholesterol-lowering properties and is a preferred food for the
heart.59 As saturated fats are stable, they do not become rancid easily, they
do not call upon the body's reserves of antioxidants, they do not initiate
cancer, and they do not irritate the artery walls.
Your body
makes saturated fats, and your body makes cholesterol - about 2,000 mg per day.
In general, cholesterol that the average American absorbs from food amounts to
about 100 mg per day. So, in theory, even reducing animal foods to zero will
result in only a five per cent decrease in the total amount of cholesterol
available to the blood and tissues. In practice, such a diet is likely to
deprive the body of the substrates it needs to manufacture enough of this vital
substance.
Cholesterol,
like saturated fats, stands unfairly accused. It acts as a precursor to vital
corticosteroids (hormones that help us deal with stress and protect the body
against heart disease and cancer) and to the sex hormones like androgen,
testosterone, oestrogen and progesterone. It is a precursor to vitamin D, a
very important fat-soluble vitamin needed for healthy bones and nervous system,
proper growth, mineral metabolism, muscle tone, insulin production,
reproduction and immune system function. And it is the precursor to bile salts
which are vital for digestion and assimilation of fats in the diet.
Recent
research shows that cholesterol acts as an antioxidant.60 This is the likely
explanation for the fact that cholesterol levels go up with age. As an
antioxidant, cholesterol protects us against free-radical damage that leads to
heart disease and cancer. Cholesterol is the body's repair substance,
manufactured in large amounts when the arteries are irritated or weak. Blaming
heart disease on high serum cholesterol levels is like blaming firemen, who
have come to put out a fire, for starting the blaze.
Cholesterol
is needed for proper function of serotonin receptors in the brain.61 Serotonin
is the body's natural 'feel-good' chemical. This explains why low cholesterol
levels have been linked to aggressive and violent behaviour, depression and
suicidal tendencies. Mother's milk is particularly rich in cholesterol and
contains a special enzyme that helps the baby utilise this nutrient. Babies and
children need cholesterol-rich foods throughout their growing years to ensure
proper development of the brain and nervous system. Dietary cholesterol plays
an important role in maintaining the health of the intestinal wall,62 which is
why low-cholesterol vegetarian diets can lead to leaky gut syndrome and other
intestinal disorders.
Animal
foods containing saturated fat and cholesterol provide vital nutrients
necessary for growth, energy and protection from degenerative disease. Like
sex, animal fats are necessary for reproduction. Humans are drawn to both by
powerful instincts. Suppression of natural appetites leads to weird nocturnal
habits, fantasies, fetishes, bingeing and splurging. Animal fats are nutritious
and satisfying and they taste good.
…
http://www.nexusmagazine.com/articles/canola.html
The Great
Con-ola
Canola
oil has a number of undesirable health effects when used as the main source of
dietary fats, although these side effects can be offset by the intake of
saturated fats.
© 2002 by
Sally Fallon
Email:
SAFallon@aol.com
and Mary
G. Enig, PhD
Email:
marye@enig.com
…
Canola
oil is a poisonous substance, an industrial oil that does not belong in the
body. It contains "the infamous chemical warfare agent mustard gas",
haemagglutinins and toxic cyanide-containing glycosides; it causes mad cow
disease, blindness, nervous disorders, clumping of blood cells and depression
of the immune system.
…
About the
Authors:
- Sally
Fallon is the author of Nourishing Traditions: The Cookbook that Challenges
Politically Correct Nutrition and the Diet Dictocrats (New Trends Publishing,
tel +1 [219] 268 2601, 2nd ed., 1999) and President of the Weston A. Price
Foundation based in
- Dr.
Mary G. Enig holds an MS and PhD in Nutritional Sciences from the
http://www.nexusmagazine.com/articles/coconuts1.html
The
Health Benefits of Coconuts & Coconut Oil
Part 1 of
2
Coconuts
and coconut oil contain health-promoting saturated fatty acids and derivative
compounds which have powerful antimicrobial properties.
by Mary
G. Enig, PhD, FACN
© 1999,
2001
Director
Nutritional
Sciences Division
Enig
Associates, Inc.
Telephone:
+1 (301) 680 8600
Fax: +1
(301) 680 8100
Email:
marye@enig.com
In my
presentation today, I will bring you up to date about the new recognition of
"functional foods" as important components in the diet. Additionally,
I would like to review briefly the state of the anti - saturated fat situation
and bring you up to date on some of the research that compares the beneficial
effects of saturated fats with those of omega-6 polyunsaturates, as well as the
beneficial effects of the saturated fats relative to the detrimental effects of
the partially hydrogenated fats and the trans fatty acids. In particular, I
will review some of the surprising beneficial effects of the special saturates
found in coconut oil as they compare with those of the unsaturates found in
some of the other food oils. Components of coconut oil are increasingly being
shown to be beneficial. Increasingly, lauric acid and even capric acid have
been the subject of favourable scientific reports on health parameters.
…
About the
Author:
Dr Mary
G. Enig holds an MS and PhD in Nutritional Sciences from the
Dr Enig
is Director of the Nutritional Sciences Division of Enig Associates, Inc.,
President of the Maryland Nutritionists Association and a Fellow of the
Dr Enig
has extensive experience consulting and lecturing on nutrition to individuals,
medical and allied health groups, the food processing industry and state and
federal governments in the
Dr Enig
is the author of numerous journal publications, mainly on fats and oils
research and nutrient/drug interactions. She also wrote the book Know Your Fats
(Bethesda Press,
One of Dr
Enig's recent research topics dealt with the development of a nutritional
protocol for proposed clinical trials of a non-drug treatment for HIV/AIDS
patients. Her articles, "The Oiling of America" and "Tragedy and
Hype: The Third International Soy Symposium", written with nutritionist/
researcher Sally Fallon, were published in NEXUS 6/01 - 2 and 7/03
respectively.
http://www.nexusmagazine.com/articles/coconuts2.html
The
Health Benefits of Coconuts & Coconut Oil
Part 2 of
2
Scientific
research proves that the saturated fatty acids and derivative compounds found
in coconuts and coconut oil have significant benefits for a healthy immune
system and metabolism.
…
Coconut
oil appears to help the immune system response in a beneficial manner. Feeding
coconut oil in the diet completely abolished the expected immune factor
responses to endotoxin that were seen with corn oil feeding. This inhibitory
effect on interleukin-1 production was interpreted by the authors of the study
as being largely due to a reduced prostaglandin and leukotriene production (Wan
and Grimble, 1987). However, the damping may be due to the fact that effects
from high omega-6 oils tend to be normalised by coconut oil feeding.
Another
report from this group (Bibby and Grimble, 1990) compared the effects of corn
oil and coconut oil diets on tumour necrosis factor-alpha and endotoxin
induction of the inflammatory prostaglandin E2 (PGE2) production. The animals
fed coconut oil did not produce an increase in PGE2, and the researchers again
interpreted this as a modulatory effect that brought about a reduction of
phospholipid arachidonic acid content.
Another
study from the same research group (Tappia and Grimble, 1994) showed that
omega-6 oil enhanced inflammatory stimuli, but that coconut oil, along with
fish oil and olive oil, suppressed the production of interleukin-1.
Several
recent studies are showing additional helpful effects of consuming coconut oil
on a regular basis, thus supplying the body with the lauric acid derivative,
monolaurin. Monolaurin and the ether analogue of monolaurin have been shown to
have the potential for damping adverse reactions to toxic forms of glutamic
acid (Dave et al., 1997). Lauric acid and capric acid have been reported to
have very potent effects on insulin secretion (Garfinkel et al., 1992). Using a
model system of murine splenocytes, Witcher et al. (1996) showed that
monolaurin induced proliferation of T-cells and inhibited the toxic shock
syndrome toxin-1 mitogenic effects on T-cells.
…
http://www.nexusmagazine.com/articles/DiabetesDeception.html
Our
Deadly Diabetes Deception
Greed and
dishonest science have promoted a lucrative worldwide epidemic of diabetes that
honesty and good science can quickly reverse by naturally restoring the body's
blood-sugar control mechanism.
by Thomas
Smith © 2004
Email:
Valley@healingmatters.com
Website:
http://www.Healingmatters.com
…
Today's
diabetes industry is a massive community that has grown step by step from its
dubious origins in the early 20th century. In the last 80 years it has become
enormously successful at shutting out competitive voices that attempt to point
out the fraud involved in modern diabetes treatment. It has matured into a
religion. And, like all religions, it depends heavily upon the faith of the
believer. So successful has it become that it verges on blasphemy to suggest
that, in most cases, the kindly high priest with the stethoscope draped
prominently around his neck is a charlatan and a fraud. In the large majority
of cases, he has never cured a single case of diabetes in his entire medical
career.
…
Many
degenerative diseases can be traced to a massive failure of the endocrine
system. This was well known to the physicians of the 1930s as insulin-resistant
diabetes. This basic underlying disorder is known to be a derangement of the
blood-sugar control system by badly engineered fats and oils. It is exacerbated
and complicated by the widespread lack of other essential nutrition that the
body needs to cope with the metabolic consequences of these poisons.
All fats
and oils are not equal. Some are healthy and beneficial; many, commonly
available in the supermarket, are poisonous. The health distinction is not
between saturated and unsaturated, as the fats and oils industry would have us
believe. Many saturated oils and fats are highly beneficial; many unsaturated
oils are highly poisonous. The important health distinction is between natural
and engineered.
There
exists great dishonesty in advertising in the fats and oils industry. It is
aimed at creating a market for cheap junk oils such as soy, cottonseed and
rapeseed oils.
With an
informed and aware public, these oils would have no market at all, and the
. . .
Diabetes
is classically diagnosed as a failure of the body to metabolise carbohydrates
properly. Its defining symptom is a high blood-glucose level. Type I diabetes
results from insufficient insulin production by the pancreas. Type II diabetes
results from ineffective insulin. In both types, the blood-glucose level
remains elevated. Neither insufficient insulin nor ineffective insulin can
limit post-prandial (after-eating) blood sugar to the normal range. In
established cases of Type II diabetes, these elevated blood sugar levels are
often preceded and accompanied by chronically elevated insulin levels and by
serious distortions of other endocrine hormonal markers.
The
ineffective insulin is no different from effective insulin. Its ineffectiveness
lies in the failure of the cell population to respond to it. It is not the
result of any biochemical defect in the insulin itself. Therefore, it is appropriate
to note that this is a disease that affects almost every cell in the 70
trillion or so cells of the body. All of these cells are dependent upon the
food that we eat for the raw materials they need for self repair and
maintenance.
The
classification of diabetes as a failure to metabolise carbohydrates is a
traditional classification that originated in the early 19th century when
little was known about metabolic diseases or processes.15 Today, with our
increased knowledge of these processes, it would appear quite appropriate to
define Type II diabetes more fundamentally as a failure of the body to
metabolise fats and oils properly. This failure results in a loss of
effectiveness of insulin and in the consequent failure to metabolise
carbohydrates. Unfortunately, much medical insight into this matter, except at
the research level, remains hampered by its 19th-century legacy.
Thus Type
II diabetes and its early hyperinsulinaemic symptoms are whole-body symptoms of
this basic cellular failure to metabolise glucose properly. Each cell of the
body, for reasons which are becoming clearer, finds itself unable to transport
glucose from the bloodstream to its interior. The glucose then remains in the
bloodstream, or is stored as body fat or as glycogen, or is otherwise disposed
of in urine.
It
appears that when insulin binds to a cell membrane receptor, it initiates a
complex cascade of biochemical reactions inside the cell. This causes a class
of glucose transporters known as GLUT4 molecules to leave their parking area
inside the cell and travel to the inside surface of the plasma cell membrane.
When in
the membrane, they migrate to special areas of the membrane called caveolae
areas.16 There, by another series of biochemical reactions, they identify and
hook up with glucose molecules and transport them into the interior of the cell
by a process called endocytosis. Within the cell's interior, this glucose is
then burned as fuel by the mitochondria to produce energy to power cellular
activity. Thus these GLUT4 transporters lower glucose in the bloodstream by
transporting it out of the bloodstream into all the cells of the body.
Many of
the molecules involved in these glucose- and insulin-mediated pathways are
lipids; that is, they are fatty acids. A healthy plasma cell membrane, now
known to be an active player in the glucose scenario, contains a complement of
cis-type w=3 unsaturated fatty acids.17 This makes the membrane relatively
fluid and slippery. When these cis- fatty acids are chronically unavailable because
of our diet, trans- fatty acids and short- and medium-chain saturated fatty
acids are substituted in the cell membrane. These substitutions make the
cellular membrane stiffer and more sticky, and inhibit the glucose transport
mechanism.18
Thus, in
the absence of sufficient cis omega 3 fatty acids in our diet, these fatty acid
substitutions take place, the mobility of the GLUT4 transporters is diminished,
the interior biochemistry of the cell is changed and glucose remains elevated
in the bloodstream.
Elsewhere
in the body, the pancreas secretes excess insulin, the liver manufactures fat
from the excess sugar, the adipose cells store excess fat, the body goes into a
high urinary mode, insufficient cellular energy is available for bodily
activity and the entire endocrine system becomes distorted. Eventually,
pancreatic failure occurs, body weight plummets and a diabetic crisis is
precipitated.
Although
there remains much work to be done to elucidate fully all of the steps in all
of these pathways, this clearly marks the beginning of a biochemical
explanation for the known epidemiological relationship between cheap,
engineered dietary fats and oils and the onset of Type II diabetes.
…
About the
Author:
Thomas
Smith is a reluctant medical investigator, having been forced into curing his
own diabetes because it was obvious that his doctor would not or could not cure
it.
He has
published the results of his successful diabetes investigation in his self-help
manual, Insulin: Our Silent Killer, written for the layperson but also widely
valued by the medical practitioner. This manual details the steps required to
reverse Type II diabetes and references the work being done with Type I
diabetes. The book may be purchased from the author at
Thomas
Smith has also posted a great deal of useful information about diabetes on his
website, http://www.Healingmatters. com. He can be contacted by telephone at +1
(970) 669 9176 and by email at valley@healingmatters.com.
http://www.nexusmagazine.com/articles/soydangers.html
Tragedy
and Hype
The Third
International Soy Symposium
Far from
being the perfect food, modern soy products contain antinutrients and toxins
and they interfer with the absorption of vitamins and minerals.
© 2000 by
Sally Fallon
SAFallon@aol.com
&
Mary G. Enig, PhD
MGEnig@aol.com
All
rights reserved
…
Just
imagine. Farmers have been imagining - and planting more soy. What was once a
minor crop, listed in the 1913 US Department of Agriculture (USDA) handbook not
as a food but as an industrial product, now covers 72 million acres of American
farmland. Much of this harvest will be used to feed chickens, turkeys, pigs,
cows and salmon. Another large fraction will be squeezed to produce oil for
margarine, shortenings and salad dressings.
Advances
in technology make it possible to produce isolated soy protein from what was
once considered a waste product - the defatted, high-protein soy chips - and
then transform something that looks and smells terrible into products that can
be consumed by human beings. Flavourings, preservatives, sweeteners,
emulsifiers and synthetic nutrients have turned soy protein isolate, the food
processors' ugly duckling, into a New Age Cinderella.
…
About the
Authors:
Sally
Fallon is the author of Nourishing Traditions: The Cookbook that Challenges
Politically Correct Nutrition and the Diet Dictocrats (1999, 2nd edition, New
Trends Publishing, tel +1 877 707 1776 or +1 219 268 2601) and President of the
Weston A. Price Foundation,
Mary G.
Enig, PhD, is the author of Know Your Fats: The Complete Primer for
Understanding the Nutrition of Fats, Oils and Cholesterol (2000, Bethesda
Press, www.BethesdaPress.com), is President of the Maryland Nutritionists
Association and Vice President of the Weston A. Price Foundation,
http://www.coconutoil.com/coconut_oil_21st_century.htm
Coconut:
In Support of Good Health in the 21st Century
by
Mary G.
Enig, Ph.D., F.A.C.N.
Tel: (301) 680-8600 Fax: (301) 680-8100
Abstract
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 nonfood 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 labeling 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.
…
http://www.westonaprice.org/knowyourfats/coconut_oil.html
A New
Look at Coconut Oil
By Mary
G. Enig, Ph.D.
Health
and Nutritional Benefits from Coconut Oil: An Important Functional Food for the
21st Century
Presented
at the AVOC Lauric Oils Symposium, Ho Chi Min City,
Abstract
Coconut
oil has a unique role in the diet as an important physiologically functional
food. The health and nutritional benefits that can be derived from consuming
coconut oil have been recognized in many parts of the world for centuries.
Although the advantage of regular consumption of coconut oil has been
underappreciated by the consumer and producer alike for the recent two or three
decades, its unique benefits should be compelling for the health minded
consumer of today. A review of the diet/heart disease literature relevant to
coconut oil clearly indicates that coconut oil is at worst neutral with respect
to atherogenicity of fats and oils and, in fact, is likely to be a beneficial
oil for prevention and treatment of some heart disease. Additionally, coconut
oil provides a source of antimicrobial lipid for individuals with compromised
immune systems and is a nonpromoting fat with respect to chemical
carcinogenesis.
…
MORE ARTICLES
http://www.coconutoil.com/research.htm
HEALTH
OILS FROM THE TREE OF LIFE (NUTRITIONAL AND HEALTH ASPECTS OF COCONUT OIL) -
Needs Adobe Acrobat Reader.
By Jon J.
Kabara, Ph.D.
COCONUT
OIL IN HEALTH AND DISEASE: ITS AND MONOLAURIN'S POTENTIAL AS CURE FOR HIV/AIDS
- Needs Adobe Acrobat Reader.
By.
Conrado S. Dayrit, MD. FACC. FPCC. FPCP
A diet
rich in coconut oil reduces diurnal postprandial variations in circulating
tissue plasminogen activator antigen and fasting lipoprotein (a) compared with
a diet rich in unsaturated fat in women.
Journal
of Nutrition, November 2003
The
Benefits of Coconut Oil
by Dr.
Raymond Peat
Tsunami
Victims Survive on Coconuts
Virgin
Coconut Oil and Diabetes
includes
testimonies
Virgin
Coconut Oil and Viruses
includes
testimonies
Virgin
Coconut Oil and HIV/AIDS
The Plain
Truth About Coconut Oil
Dr. P.
Rethinam and Muhartoyo
Asian and
Pacific Coconut Community
Return
from the Jungle - An Interview WITH CHRIS DAFOE
Scroll
down and read all the great info on Coconuts and HIV
COCONUT
OIL - WHY IS IT GOOD FOR YOU
By Dr.
Lita Lee, Ph.D.
COCONUT
OIL USES AND ISSUES ON ITS HEALTH AND NUTRACEUTICAL BENEFITS
By Emil
V.
Testimonies
of AIDS sufferers using Coconut Oil in their treatment.
PRODUCTS
http://www.tropicaltraditions.com/
Welcome
to Tropical Traditions
In the rural areas of the
Home of
America's favorite Coconut Oil!
BOOKS
The Coconut Diet
By Cherie
Calbom
(
http://www.amazon.com/gp/product/0446577162/102-6513085-6861727?v=glance&n=283155
The
Coconut Diet
Coconuts
are a way of life for millions of people around the world today in tropical
climates. Known as the "tree of life," the wonderful fruit of the
coconut palm is rich in specific fats that have incredible health benefits.
Traditional tropical populations that consume a lot of coconut oil are seldom
overweight, and traditionally have been free from the modern diseases that
afflict most western cultures.
The
Coconut Diet picks up where traditional diets fail. Low-fat diets don't work.
The body needs a proper balance of good fats, but in recent years traditional,
healthy saturated fats have been substituted with harmful transfatty acids in
the
The
Coconut DietTM is a not one specific diet plan, but a way of life! Most diet plans are temporary and tell you
exactly which foods to eat, how much to eat, how to count calories or carbs,
etc. Statistics prove that those starting diet plans are usually doomed to failure
before they even start, because while they may temporarily lose weight on
specific diet plans, they will almost always regain that weight and more as
soon as they stop using the diet plan. Our goal here is to educate you on the
truth about how fats and oils affect your weight and health, and give you the
knowledge you need to make basic dietary changes in your life that will give
you optimal health, and that should continue as long as you live. We have seen
traditional people in the tropics follow these dietary principles and live very
long, healthy lives with coconut oil as the main dietary oil in their diet. The
principles of The Coconut DietTM can be incorporated into any other major diet
plan.
Know Your Fats
The
Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol
By Mary
G. Enig, Ph.D
http://www.tropicaltraditions.com/knowyourfats.htm
This
book, written by an international expert, is your definitive source for
accurate information on fats, oils, cholesterol, and their nutrition.
Learn how much omega - 3 and omega - 6 fatty
acids people really need for optimum health
Learn why the body makes saturated fatty
acids
Learn which saturated fatty acids are
conditionally essential.
Learn how the functional saturated fatty acids
such as lauric acid promote health
Learn how to select the best fats and oils for
healthy ease-of-use
Dr. Mary
G. Enig, a nutritionist/biochemist of international renown for her research on
the nutritional aspects of fats and oils, is a consultant, clinician, and the
Director of the Nutritional Sciences Division of Enig Associates, Inc.,
Dr. Enig
has authored numerous journal publications, mainly on fats and oils research
and nutrient/drug interactions, and is a well-known invited lecturer at
scientific meetings and a popular interviewee on TV and radio shows about nutrition.
She was an early and articulate critic of the use of trans fatty acids and
advocated their inclusion in nutritional labeling. The scientific mainstream is
now challenging the food product industry's use of trans-containing partially
hydrogenated vegetable oils.
She
received her Ph.D. in Nutritional Sciences from the
Know Your
Fats is written in easy-to-follow language that anyone can understand, but is
also packed with so much research and information that it can be used as a
university text book. The back is filled with useful charts on the fatty acid
composition of natural foods, including the omega essential fatty acids.
Virgin Coconut Oil
How it
has changed people's lives, and how it can change yours!
by Brian
and Marianita Shilhavy
http://www.tropicaltraditions.com/book_virgin_coconut_oil.htm
• Over 100 personal stories from people using
Virgin Coconut Oil!
• Over 75 previously unpublished foundational
recipes for the Coconut Diet - ALL using either Virgin Coconut Oil or Coconut
Cream Concentrate.
* These
foundational recipes concentrate on sauces, spreads, and vinaigrettes.
*
Developed by a professional chef.
* You can
easily add Virgin Coconut Oil into your diet.
• Documented research showing why Virgin
Coconut Oil has changed so many people's lives.
Virgin
Coconut Oil: How it has changed people's lives, and how it can change yours! is
the most practical book written on the health benefits of coconut oil. Based on
years of research and the experience of Brian and Marianita Shilhavy, this book
documents how tropical cultures eating a diet high in the saturated fat of
coconut oil enjoy long healthy lives. It also shows how a premium Virgin
Coconut Oil has changed thousands of lives outside the tropics.
The Whole Soy Story
by Kaayla
T. Daniel, PhD, CCN
480 pages
- Hardcover
Retail:
$29.95
Now
$16.99
http://www.tropicaltraditions.com/whole_soy_story.htm
The Dark
Side of
The book
that tells the truth about soy that scientists know, that you need to know, and
that the soy industry has tried to suppress.
What
others are saying about this blockbuster book:
Women
should be more afraid of the marketing of soy products than using low dose
bio-identical hormones. Kaayla Daniel does a thorough job in presenting the
risk factors associated with high dose supplements and soy food products. No
woman should take this book lightly, especially if she is interested in
maintaining her health.
Larrian
Gillespie MD author of The Menopause Diet, and The Gladiator Diet
Dr.
Kaayla T. Daniel has provided the reader with the most comprehensive
review/evaluation of the soy story ever to exist. This is a 'must read' for the intelligent and
concerned consumer of food for themselves and especially for their children and
grandchildren.
Mary G.
Enig, PhD, FACN author of Know Your Fats: The Complete Primer For Understanding
the Nutrition of Fats, Oils and Cholestrtol.
Kaayla
Daniel exposes soy for what it is, a substance that, when processed, packaged,
and marketed by unscrupulous companies --not to mention over-consumed by the
public -- becomes a hormone-disrupting drug capable of causing a host of health
problems, including thyroid conditions. In "THE WHOLE SOY STORY,"
Kaayla Daniel dismantles the marketing mythology that sells soy as a health
food, replacing it with the fascinating, well-researched, and fully referenced
truth about soy's very real health dangers.
Mary J. Shomon
Thyroid patient advocate, Author of the bestseller - Living Well With
Hypothyroidism: What Your Doctor Doesn't Tell You...That You Need to Know
Anyone in
Larry
Dossey, MD, Author of Healing Beyond The Body, Reinventing Medicine, and
Healing Words
A
trailblazing work. A must read for
anyone who wants to properly nourish themselves and their families.
Sally
Fallon, author of Nourishing Traditions
ABOUT THE
WHOLE SOY STORY
The Whole Soy Story blows the lid off
nutritional dogma
· Soy is NOT a miracle food.
· Soy is NOT the answer to world hunger
· Soy is NOT a disease-preventive
panacea.
The Whole Soy Story tells the whole truth
about soy.
· The book that is all fact and no fiction
· The book that will change your diet and
may save your life.
For more
than a decade, Americans have been fed a steady diet of positive soy news. Newspapers and magazine editors have run
articles with headlines such as “The Joy of Soy” and “The Bean Supreme,”
uncritically published news releases from major soy companies, and
unquestioningly accepted the recommendations of many "natural health care
experts" who claim that soy foods might prevent disease and retard aging.
Lost in the hoopla has been the
WHOLE SOY STORY
Not all types of soy foods are good for us
Even good soy products must be eaten in
appropriate quantities
Dozens of respected scientists have issued
warnings stating that the possible benefits eating soy should be weighed
against proven risks.
In fact,
hundreds of epidemiological, clinical and laboratory studies link soy to
malnutrition, digestive distress, thyroid dysfunction, cognitive decline, reproductive
disorders, immune system breakdown, and even heart disease and cancer. Infants on soy formula, vegetarians who
favor soy as their main source of protein and adults self-medicating with soy
to prevent cancer, heart disease or relieve menopausal symptoms are especially
at risk.
The Whole
Soy Story presents and interprets the often contradictory evidence on soy and
disease to determine what studies are valid, which justify hope, which are mere
hype – and why.