Only 1 TBSP Of Coconut Oil Produces Powerful Health Changes, Study Confirms

A simple tablespoon daily of coconut oil could promote weight loss and improve cardiovascular health, reveals a new clinical study. 

A new study titled, “A coconut extra virgin oil-rich diet increases HDL cholesterol and decreases waist circumference and body mass in coronary artery disease patients,” holds great promise in those suffering from overweight, obesity, and heightened cardiovascular disease risk, and against which pharmaceutical approaches often fail.

Coconut oil was once considered a “bad fat,” as it contains saturated fatty acids which conventional nutritionists did not distinguish from synthetically produced ones such as margarine. We know far better now, and increasingly, natural sources of saturated fats are gaining appreciation as not only “not-bad,” but actually beneficial, particularly for the brain. You can check out the first hand literature on coconut’s helath benefits on the GreenMedInfo.com database, or read our article, 13 Evidence-Based Health Benefits of Coconut Oil.

The new study evaluated the health effects of a nutritional treatment with extra virgin coconut oil, focusing primarily on how it affects HDL cholesterol and a range of anthropmetric measurements (e.g. body weight, size, circumference).

The average age of the participants was 62.4 ± 7.7 years, with 70% of elderly individuals, and 63.2% of males. All of them were hypertensive and 94.5% had blood lipid profiles indicating “dyslipidemia” and on standard, cholesterol lowering drug treatment.

In the first phase, a three month period, 136 enrollees were put on a standardized diet. From the third month onward, the 116 who completed the first phase were place in two intervention groups: 22 remained on the diet, and 92 were put on the diet + 13 ml (.43 ounces) daily of extra virgin coconut oil, which is equivalent to about 14 grams, or about 1 Tablespoon (15 grams).

The results of the the three-month coconut oil intervention showed that relative to the standard diet, the coconut group saw a decrease in all six of the bodily parameters measured, including:

• 
  

  Weight: -.6 kilograms (1.322 pounds)

  
  


• 
  

  Body Mass Index: – .2 kg/m2

  
  


• 
  

  Waist Circumference: -2.1 cm

  
  


• 
  

  Neck Perimeter: -4 cm

  
  


• 
  

  Systolic Blood Pressure: -3.3 points

  
  


• 
  

  Diastolic Blood Pressure:  -3.5 points

  
  

Additionally, the coconut oil intervention group saw a 3.1±7.4 mg/dL increase in HDL cholesterol.

The researchers concluded:

“Nonpharmacological interventions are essential for risk factor control in secondary prevention among patients with coronary disease. Our study showed that a diet rich in extra virgin coconut oil seems to favor the reduction of WC and the increase of HDL-C concentrations, aiding with secondary prevention for CAD patients.”

Discussion

This study is far more powerful than may first meet the eye. For instance, at present, pharmaceutical interventions to raise HDL cholesterol lack solid scientific support. Only yesterday, I reported on a new JAMA review which revealed an astounding number of medical procedures have no benefit, even harm, wherein it was concluded that ,”In patients with low HDL-C levels who are treated with statins, there is no clinical benefit to HDL-C–targeted therapies.” Considering the fact that pharmaceutical interventions to lower HDL cholesterol have a wide range of serious side effects, the new finding that coconut oil may provide a natural alternative with side benefits, is all the more encouraging.

Additionally, midsection fat, also known as abdominal obesity, is a serious risk factor for cardiovascular events and cardiac mortality. In fact, a 2007 study published in the journal Circulation found that of three risk factors evaluated for heart attack, namely, abdominal obesity, abnormal lipids, and smoking, abdominal obesity was the most powerful: 48.5%, versus 40.8% for abnormal lipids, and 38.4% for smoking.

When one considers these two factors, any safe, diet-based lifestyle modification that can safely raise HDL-C cholesterol, and reduce midsection fat and related anthropometric parameters such as BMI and midsection circumference, is a home run.

This is, of course, not the first time we have reported on the powerful health benefits of coconut oil. In fact, it doesn’t take months, or even days, to observe positive changes in certain populations. We reported previously on what can only be described as an amazing study where just one dose of coconut oil derived medium chain triglycerides produced positive cognitive changes in Alzheimer’s patients in only 90 minutes. You can read about it in greater detail here:  MCT Fats Found In Coconut Oil Boost Brain Function In Only One Dose.

For additional research on how to raise HDL cholesterol, take a look at our database on the topic here: Raise HDL Cholesterol Naturally. For reducing abdominal obesity, you can take a look at our database on the topic: Reduce Belly Fat (Abdominal Obesity).

© March 30, 2018 GreenMedInfo LLC. This work is reproduced and distributed with the permission of GreenMedInfo LLC. Want to learn more from GreenMedInfo? Sign up for the newsletter here http://www.greenmedinfo.com/greenmed/newsletter.

The post Only 1 TBSP Of Coconut Oil Produces Powerful Health Changes, Study Confirms appeared first on The Sleuth Journal.

Coconut Oil Fights Deadly Yeast Infections, Study Suggests

A common food oil has been found to have potent antifungal properties that could literally save lives. 

The coconut palm is perhaps the world’s most widely distributed and versatile food-medicine, and has been prized and even revered by indigenous cultures for a wide range of health complaints since time immemorial. Increasingly, scientific evidence is emerging validating its traditionally ascribed health benefits, and more, including supporting brain health, protecting the heart, and even reducing stress and depression.

Now, a new study led by researchers at Tufts University has found that coconut oil is highly effective at controlling the overgrowth of the opportunistic fungal pathogen Candida albicans in mice.

Published in the American Society for Microbiology’s journal mSphere and titled, “Manipulation of Host Diet to Reduce Gastrointestinal Colonization by the Opportunistic Pathogen Candida Albicans,” the study identified C. albicans as the most common human pathogen, with a mortality rate of about 40% when causing systemic infections.

C. albicans is normally present in the human gastrointestinal tract, but antibiotics can destroy commensal bacteria that normally keep Candida populations within a healthy range. According to the study, compromised immunity is also a major cause of C. albicans overgrowth, and  “Systemic infections caused by C. albicans can lead to invasive candidiasis, which is the fourth most common blood infection among hospitalized patients in the United States according to the CDC.”

Conventional anti-fungal drugs carry with them significant risk of adverse effects, and their repeated use leads to the development of drug resistant strains of fungal pathogens, making natural approaches all the more attractive. The researchers hypothesized that a coconut-based dietary intervention might reduce Candida infection in mice. The study design and results were reported on ScienceDaily.com as follows:

The team, led by microbiologist Carol Kumamoto and nutrition scientist Alice H. Lichtenstein, investigated the effects of three different dietary fats on the amount of C. albicans in the mouse gut: coconut oil, beef tallow and soybean oil. A control group of mice were fed a standard diet for mice. Coconut oil was selected based on previous studies that found that the fat had antifungal properties in the laboratory setting.

A coconut oil-rich diet reduced C. albicans in the gut compared to a beef tallow-or soybean oil-rich diet. Coconut oil alone, or the combination of coconut oil and beef tallow, reduced the amount of C. albicans in the gut by more than 90% compared to a beef tallow-rich diet.

“Coconut oil even reduced fungal colonization when mice were switched from beef tallow to coconut oil, or when mice were fed both beef tallow and coconut oil at the same time. These findings suggest that adding coconut oil to a patient’s existing diet might control the growth of C. albicans in the gut, and possibly decrease the risk of fungal infections caused by C. albicans,” said Kumamoto, Ph.D., a professor of molecular biology and microbiology at Tufts University School of Medicine and member of the molecular microbiology and genetics program faculties at the Sackler School of Graduate Biomedical Sciences.

These preliminary results have profound implications for the practice of medicine, according to a statement made to ScienceDaily by Alice H LIchtenstein, D.Sc., director of the Cardiovascular Nutrition Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University:

“This study marks a first step in understanding how life-threatening yeast infections in susceptible individuals might be reduced through the short-term and targeted use of a specific type of fat. As exciting as these findings are, we have to keep in mind that the majority of adult Americans are at high risk for heart disease, the number one killer in the U.S. The potential use of coconut oil in the short term to control the rate of fungal overgrowth should not be considered a prophylactic approach to preventing fungal infections.”

The first author of the study, Kearney Gunsalus, Ph.D. an Institutional Research and Academic Career Development (IRACDA) postdoctoral fellow at the Sackler School in Kumamoto’s lab, also offered his opinion on the study implications:

“We want to give clinicians a treatment option that might limit the need for antifungal drugs. If we can use coconut oil as a safe, dietary alternative, we could decrease the amount of antifungal drugs used, reserving antifungal drugs for critical situations.”

Previous research, available to view on GreenMedInfo.com, indicates that coconut oil is also an effective anti-fungal agent against the growth of dermatophytes, a type of yeast which can cause infections of the skin, nails, and hair because they can utilize keratin.

For more research on the health benefits of coconut oil, view our database section on the topic here. For more research on natural interventions to prevent and/or treat Candida infection, view our database on the topic here.

© December 22, 2017 GreenMedInfo LLC. This work is reproduced and distributed with the permission of GreenMedInfo LLC. Want to learn more from GreenMedInfo? Sign up for the newsletter here http://www.greenmedinfo.com/greenmed/newsletter.

The post Coconut Oil Fights Deadly Yeast Infections, Study Suggests appeared first on The Sleuth Journal.

10 Benefits Of Organic Coconut Oil

Although it is a 90% saturated fat, organic coconut oil contains medium-chain fatty acids (MCFAs) that can improve your health in many ways. One of the smartest choices of good fat you can add to your diet is organic virgin coconut oil. Yes, coconut oil.

First of all, organic coconut oil is very stable to cook with because it withstands high temperatures without heat damage. If you switch your cooking oil to organic coconut oil, you can start improving your health right away.

What’s more, you can easily digest the MCFAs in coconut oil. So, it’s a lot easier on your system than other oils. Plus, these hard-working fatty acids are immediately converted into energy rather than being stored in your body as fat. Overall, MCFAs help to boost your metabolism, which is a great help to any weight loss program.

Considered a functional food, organic coconut oil is now being recognized by the medical community as a powerful tool against immune system related diseases. Several studies have been done on its effectiveness in this area, and much research is currently underway concerning the incredible nutritional value of pure organic virgin coconut oil.

Organic coconut oil is highly nutritious and contains a superior disease fighting fatty acid called lauric acid. It is also rich in fiber, vitamins, and minerals.

The best kind to get is organic raw unprocessed extra virgin coconut oil. This will assure you that your product is unrefined, certified organic by USDA standards, and contains no added chemicals or genetically modified additives.

You’ll also know your organic coconut oil is made only from fresh coconuts and is a solid at room temperature. The Philippines is the world’s largest exporter of organic coconut oil.

10 Benefits of Organic Coconut Oil:

1. Keep You Healthy and Slim You can help boost and regulate your metabolism to keep your weight under control with this wonder oil.


2. Support Your Immune System Organic coconut oil is jam-packed with lauric acid, the immune supporting nutrient.


3. Promote Heart Health Packed full of healthy fats that are good for your heart, organic coconut oil is a great addition to your daily diet.


4. Give You Instant Energy Organic coconut oil can help you feel less fatigued and require less sleep by stimulating your metabolism. It can also enhance athletic performance.


5. Support Healthy Thyroid Function Organic coconut oil helps to stimulate the activity and proper functioning of this important gland which provides energy, supports the health of your skin and metabolism, and keeps your moods in balance.


6. Help Keep Your Skin Youthful, Smooth & Healthy Looking Using organic virgin coconut oil as a lotion will help improve your skin, hair, and nails due to its moisturizing and smoothing effects that also promote elasticity.


7. Increase Cell Regeneration When your metabolic rate increases, your cell regeneration speeds up, too. This means that your body will more quickly replace old cells with newer, healthier cells.


8. Promote Anti-Viral, Anti-Fungal, and Anti-Bacterial Activity Teeming with lauric acid, organic coconut oil possesses abundant natural agents that may reduce fungus, bacteria and the viruses that cause influenza, herpes, and other illnesses.


9. Improve Insulin Secretion This helps to better utilize glucose to balance insulin output which can help relieve the symptoms and reduce the health risks associated with diabetes.


10. Protect Your Body from Disease Organic coconut oil may help protect your body from cell damaging free radicals.

The post 10 Benefits Of Organic Coconut Oil appeared first on The Sleuth Journal.

The Truth About Coconut Oil

The FDA, American Heart Association and British National Health Service all urge consumers to avoid coconut oil, but millions of people around the world swear by its health benefits. So, who should we believe?

That’s the topic of this week’s edition of Off The Grid Radio, as we talk to Ramin Ganeshram, a journalist, food expert and the author of “Cooking with Coconut: 125 Recipes for Healthy Eating.”

Ganeshram tells us why coconut oil – when used the right way – can be a boost to your health. She also shares with us:

• The best ways to use coconut oil in your home.


• Why the general consensus on coconut oil is just wrong.


• Which parts of the coconut are healthiest to eat.


• Why coconuts and coconut trees are great for off-grid living.

If you’re confused about the debate over coconut oil, then this is one show you don’t want to miss!

Podcast: Play in new window | Download (Duration: 23:01 — 21.1MB)

No, Coconut Oil is NOT Unhealthy

If you read the mainstream health news for whatever reason, by now you would have seen the USA Today article advising Americans to stop using coconut oil and replace it with omega-6 rich vegetable oils. Of course, for this article to be true, it must be assumed that saturated fat is the enemy and inflammation isn’t the key driver of health problems such as cardiovascular disease. But as this is not the 1980’s anymore, we can’t assume this to be true.

High consumption of omega-6 fatty acids and a low intake of omega-3 fats can contribute to conditions such as cardiovascular disease, cancer and neurodegenerative diseases. Cooking with so-called “heart healthy” vegetable oils such as canola or safflower oil causes a disproportion in your omega-6:3 ratio. While we need both omega-6 and -3 fatty acids, their ratio should be, according to different sources, anywhere from 5:1 to 1:1.

But Most of us Consume too much Omega-6 and too Little Omega-3

These fatty acids are used to make a type of signaling molecule known as eicosanoids. Omega-6 fats are converted to pro-inflammatory prostaglandins and leukotrienes, (which are used in immune responses) by the enzymes cyclo-oxygenase and lipo-oxygenase. These enzymes also convert omega-3 fats to anti-inflammatory prostaglandins and leukotrienes.

Why am I telling you this technical information? Many common painkillers work by suppressing cyclo-oxygenase, even though it isn’t always the real enemy. Too many pro-inflammatory fats is often the real enemy.

Research has even found that supplementation with DHA, an omega-3 fatty acid, can prolong remission and reduce symptoms of some autoimmune diseases. It can also improve nerve cell communication and inhibit neuroinflammation.

However, the USA Today article ignores all of this, instead focusing on the possibility that it could raise LDL (“bad”) cholesterol.

But the most recent Dietary Guidelines Advisory Committee removed cholesterol as a cause for concern, stating that there is “no appreciable relationship between dietary cholesterol and serum cholesterol or clinical cardiovascular events in general populations.” Many studies have found that low cholesterol may in fact be associated with a higher risk of dementia, suicide, homicide, accidental death, and depression!

Coconut Oil is Healthful

Coconut oil is not only safe, it could also offer numerous health benefits! In a small study of 20 people with Alzheimer’s disease or mild cognitive impairment, supplementation with medium-chain triglycerides (MCTs), which coconut oil is rich in, resulted in improved cognitive performance. Higher levels of ketones were associated with better performance in paragraph recall with MCT use relative to placebo.

Further showing the health benefits of coconut oil, in another study, taking coconut oil helped individuals to achieve reductions in weight, BMI, waist and neck circumference, and diastolic blood pressure. Coconut oil also gave them higher HDL (“good”) cholesterol. All patients had coronary artery disease and high blood pressure, and most of them were “elderly,” with an average age of 62.

Looking at newer and more nuanced evidence, there is no reason to throw out your coconut oil! Vegetable oils belong in the bin.

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Coconut Water: A New Alzheimer’s Disease Treatment?

Unlike conventional drug treatments for Alzheimer’s disease, coconut oil and water may help resolve some of the root causes of neurodegenerative conditions. 

Have you ever noticed that sometimes a food that nourish a particular organ often look uncannily similar to it? For instance, the walnut shell and bi-hemispheric flesh look awfully like the skull and brain it is now known to be exceptionally good for. Pomegranate fruit, the actual fruiting ovary of the plant, looks a lot like the mammalian ovary that it has been proven to support, containing relatively high levels of the actual bioidentical estrogen estrone. So too is the case with the head-like coconut, which is increasingly being looked at for preventing and/or improving brain dysfunctions such as Alzheimer’s disease (AD) due to its wide range of potentially therapeutic properties, such as:

1)     Increasingly energy production in the brain by providing neurons an alternative to glucose, namely, the brain-nourishing metabolites of medium chain fatty acids known as ketone bodies.

2)     By contributing potent antioxidant polyphenols that may reduce oxidative stress, improve brain blood circulation and reducing neuroinflammation

3)     By inhibiting amyloid beta plaque-associated neuronal toxicity.

Indeed, a growing number of cell, animal, human and population-based studies reveal that coconut consumption may provide a natural solution to a growing global epidemic that pharmaceutical drugs have been shown to do nothing to mitigate. In fact, we have discussed in previous articles how modern drug-based treatment for AD actually is more like chemical warfare than a therapeutic intervention.

One reason why conventional interventions are so ineffective is that the brain is highly protected against the entry of chemicals due to the brain-blood-barrier (BBB), with most small molecule drugs and virtually all large molecule drugs incapable of gaining entry to the brain because of it. Even naturally occurring biomolecules such as fats have a hard time penetrating directly through the BBB. Coconut may be an exception to this rule, as it has copious amounts of the medium chain triglyceride known as caprylic acid, which preliminary research indicates is able to pass through the BBB and which has been demonstrated to possess  anti-convulsive and neuroprotective properties in the animal model.^[1]

Coconut Water’s Anti-Alzheimer’s Properties

We have reported previously on coconut oil and Alzheimer’s research, but it appears another coconut product: coconut water, which contains no fatty acids of physiological relevance, may also have great value for those suffering with Alzheimer’s disease.

Coconut water is one of nature’s best forms of hydration due to its isotonic properties (it is able to pass through cell membranes easily). And while the focus on brain health has been primarily on brain structures, e.g. neurons, brain plaque, etc., little focus has been on the role of water in brain health, and particularly dehydration as a factor in chronic neurodegeneration illness. Coconut water may help to restore hydration to the brain, and considering the discovery of a 4th phase of water known as EZ by Gerald Pollack which acts like a battery by absorbing the energy of sunlight, this increased hydration of the brain may also translate to increased energy production in those tissues and associated improvements in cognition.

First, coconut water contains a range of essential biomolecules needed for health, including vitamins, minerals, antioxidants, amino acids, enzymes, growth factors and other nutrients which have yet to be fully characterized.

Second, one of the more promising classes of phytocompounds in coconut water (and related plants) is known as cytokinins. These plant hormones modulate plant cell division and are believed to have anti-aging properties. One cytokinin known as trans-zeatin has been investigated as a possible new treatment for neuronal diseases including Alzheimer’s disease. According to a recent review on coconut’s value in Alzheimer’s disease, trans-zeatin is capable of preventing the brain cell damaging properties of amyloid beta brain plaque and related impairments in memory:

“Zeatin has demonstrated antioxidant and cell protective effects against Ab-induced neurotoxicity in cultures of neuronal PC12 cells, and in experiments of mice treated with scopolamine to induce amnesia, pretreatment of the mice with zeatin caused a reduction in the level of induced amnesia, according to the passive avoidance test and Y maze test(165)^[2]. Interestingly, another study has found that trans-zeatin could inhibit acetylcholinesterase (166,167)^[3][4]. This indicates that cytokinin could have therapeutic value, as levels of the neurotransmitter acetylcholine are reduced in AD, and acetylcholinesterase inhibitors are currently used to ameliorate the symptoms of AD.”

The enzyme acetylcholinersterase is the target of most AD drugs, because when this enzyme is inhibited it increases the duration of activity for the neurotransmitter acetylcholine, which in Alzheimer’s patients is believed to impaired or deficient.

Furthermore, the study pointed out another potentially beneficial property of coconut water for neurodegenerative disease via improving cardiovascular disease parameters (e.g. blood lipids and blood pressure):

“Coconut water has also been shown to have beneficial effects on serum and tissue lipid parameters, when given to rats concurrently fed a high-cholesterol containing diet(168).^[5] Another study has investigated the positive effect of regular consumption of two tropical food drinks, coconut (C. nucifera) water and mauby (Colubrina arborescens), on the control of hypertension(169).^[6] The combined products were found to be almost twice as effective as the products in isolation.”

If you have followed my previous writing on coconut water it is no secret to you that I am quite smitten with coconut water. In a previous article, “Coconut Water: More Than Just A Refreshing Beverage,” I broke down the multitude of health benefits it has been studied to possess. Despite these scientifically validated health properties, a common concern is coconut water’s sugar content. And yet, despite coconut water’s sweet taste and not insignificant simple sugar content it has actually been studied to have significant anti-diabetic properties.[7] [8] Also, take a look at this study showing that coconut water may outperform a blockbuster statin drug[9] for improving blood lipid profiles.  Because statin drugs are well known diabetogenic agents, coconut’s potential role in substituting for statin drugs may actually make it a powerful contributor to reducing iatrogenic, drug-caused diabetes.

Ultimately, I believe a compelling pattern of evidence points to the use of coconut oil and water as a therapeutic agent in the prevention and treatment of neurodegenerative diseases. To learn more about how alternative fuel sources such as fatty acids may benefit brain health read “Sugar and Your Brain: Is Alzheimer’s Disease Actually Type 3 Diabetes?” To explore a rich database of research on natural interventions for Alzheimer’s disease view our section dedicated to the topic here: Alzheimer’s disease research.

References

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^[1] Wlaz´ P, Socała K, Nieoczym D, et al. (2012) Anticonvulsant profile of caprylic acid, a main constituent of the medium chain triglyceride (MCT) ketogenic diet, in mice. Neuropharmacology 62, 1882–1889.

^[2] Choi SJ, Jeong CH, Choi SG, et al. (2009) Zeatin prevents amyloid b-induced neurotoxicity and scopolamine-induced cognitive deficits. J Med Food 12, 271–277.

^[3]  Heo HJ, Hong SC, Cho HY, et al. (2002) Inhibitory effect of zeatin, isolated from Fatoua villosa, on acetylcholinesterase activity from PC12 cells. Mol Cells 13, 113–117.

^[4] Mirjana BCˇ, Danijela ZK & Tamara DL (2013) Acetylcholinesterase inhibitors: pharmacology and toxicology. Curr Neuropharmacol 11, 315–335.

^[5] Sandhya VG & Rajamohan T (2006) Beneficial effects of coconut water feeding on lipid metabolism in cholesterolfed rats. J Med Food 9, 400–407. 169.

^[6]  Alleyne T, Roache S, Thomas C, et al. (2005) The control of hypertension by use of coconut water and mauby: two tropical food drinks. West Indian Med J 54, 3–8.

^[7] Isabella F D Pinto, Railmara P Silva, Adriano de B Chaves Filho, Lucas S Dantas, Vanderson S Bispo, Isaac A Matos, Felipe A M Otsuka, Aline C Santos, Humberto Reis Matos. Study of Antiglycation, Hypoglycemic, and Nephroprotective Activities of the Green Dwarf Variety Coconut Water (Cocos nucifera L.) in Alloxan-Induced Diabetic Rats. J Med Food. 2015 Feb 4. Epub 2015 Feb 4. PMID: 25651375

^[8] P P Preetha, V Girija Devi, T Rajamohan. Hypoglycemic and antioxidant potential of coconut water in experimental diabetes. Food Funct. 2012 May 11. Epub 2012 May 11. PMID:22576019

© June 17, 2017 GreenMedInfo LLC. This work is reproduced and distributed with the permission of GreenMedInfo LLC. Want to learn more from GreenMedInfo? Sign up for the newsletter here http://www.greenmedinfo.com/greenmed/newsletter.

Coconut Oil May Reduce White Rice Calories 50-60%

White rice is far from a health food, the excessive consumption of which contributes to overweight, obesity and blood sugar disorders, but new research indicates adding coconut oil while cooking it can dramatically alter its nutritional structure and function.

The way that a food will affect your blood sugar depends on a wide range of factors.

For instance, you can’t just take a particular food’s glycemic rating in isolation, such as white rice, because it is invariably consumed with other ingredients and dishes.  And some of them, containing fat or spices, may significantly reduce the effect a particular ingredient within a meal will have on your blood sugar.

White rice, of course, is emblematic of a highly processed grain, as it’s germ and bran have been removed, which constitute the bulk of its vitamins, minerals, essential fats and fiber. What you have remaining is essentially starch, which being comprised of a large number of glucose units, is a form of “hidden sugar.”  It rates about 65 on the glycemic index, which compared to brown rice, is about 10 points higher. White sugar (sucrose), for perspective, is rated 68, and an apple 38.

Within certain schools of nutritional thought, it has long been held that if you mix certain fats with carbohydrate-rich, high glycemic starchy foods you will be able to reduce the blood sugar raising effect they have, yet little scientific research has been conducted to prove this.

Now, two scientists from the College of Chemical Sciences, Industrial Technology Institute, Sri Lanka, have found an innovative way to shed light on this theory, making news headlines with their remarkable results. An undergraduate, Sudhair James, presented his preliminary research at National Meeting & Exposition of the American Chemical Society last month:

“What we did is cook the rice as you normally do, but when the water is boiling, before adding the raw rice, we added coconut oil—about 3 percent of the weight of the rice you’re going to cook. After it was ready, we let it cool in the refrigerator.”

James’ supervisor, Dr. Pushparajah Thavarajah, pointed out in interview that this formulation renders the starch more resistant to digestion: “If you can reduce the digestible starch in something like steamed rice, you can reduce the calories. The impact could be huge.”

The researchers tested eight difference recipes on 38 different types of rice available in Sri Lanka, and when their new cooking method was applied to the least healthful of varieties they produced a 10-12 percent reduction in calories. But they claim this is just the beginning and that a 50-60 percent reduction is possible using their method with more suitable varieties of rice which will be tested in the future.

A Washingtonpost.com report elaborates further on their findings:

“James and Thavarajva tested eight different recipes on 38 different kinds of rice found in Sri Lanka. What they found is that by adding a lipid (coconut oil in this case, because it’s widely used in Sri Lanka) ahead of cooking the rice, and then cooling the rice immediately after it was done, they were able to drastically change its composition—and for the better.

“The oil interacts with the starch in rice and changes its architecture,” said James. “Chilling the rice then helps foster the conversion of starches. The result is a healthier serving, even when you heat it back up.”

So far they have only measured the chemical outcome of the most effective cooking method for the least healthful of the 38 varieties. But that variety still produced a 10 to 12 percent reduction in calories. “With the better kind, we expect to reduce the calories by as much as 50 to 60 percent,” said James.”

One of the ‘tricks’ of this new process that the finished product must be refrigerated for 12 hours and served. The coconut oil, it was reported, “changed the structure of the rice molecularly in such a way that its starch turns healthier.” It was also observed that even when the chilled rice was re-heated, it still maintained its novel properties. James explained the chemistry behind this alteration: “Cooling for 12 hours will lead to formation of hydrogen bonds between the amylose molecules outside the rice grains which also turns it into a resistant starch.”

It should be noted that there are already a form of rice, known as parboiled or “converted rice,” which is both lower in calories and much lower on the glycemic index at 38. In the production of parboiled rice the vitamins and minerals from the husk are forced through steaming and being dried into the starchy and gelatinous granule. This retains approximately 80% as much of the nutrients as brown rice and also creates “prebiotic” fuel (type 3-resistant starch) for beneficial bacteria in the gut.[i]

With biotech corporations scrambling to alter the genetic code of food crops to accomplish similar results which can be patented, monetized and controlled, this new research is a refreshing reminder that culinary innovations (some of them no doubt drawing from ancient tradition) may solve problems and enhance nutritional profiles in simple, do-it-yourself ways.

You can read the American Chemical Society’s offical press release on their work here: New low-calorie rice could help cut rising obesity rates

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[i] Elizabete Helbig, Alvaro Renato Guerra Días, Rafael Aldrighi Tavares, Manoel Artigas Schirmer, Moacir Cardoso Elias. [The effect of parboiled rice on glycemia in Wistar rats]. Arch Latinoam Nutr. 2008 Jun ;58(2):149-55. PMID: 18833992

7 Things Your Doctor’s Not Telling You About Coconut Oil

Image source: Pixabay.com

Do you notice more coconut oil in your grocery, discount or health food store? Coconut oil is everywhere, and in everything, from food to beauty products, as more people discover its benefits.

Health-conscious people have known about coconut oil for many years. As its popularity increases, so has its availability. Common in the Philippines, where it’s grown and produced, this simple oil is nothing short of miraculous because of the many things it can do. After harvesting, the white coconut “meat” is removed, dried and pressed to remove the oil.

Coconut oil contains medium-chain fatty acid (MCFA), which has long been thought to clog arteries, although newer studies are showing just the opposite. MCFA digests differently than long-chain fatty acids, starting in the digestive system. They’re sent directly to the liver, where they are turned into ketone bodies (water-soluble molecules) used for energy in your kidneys, brain and muscles. But you likely won’t hear this from your doctor.

Just 30 Grams Of This Survival Superfood Provides More Nutrition Than An Entire Meal!

If you’ve never tried coconut oil, (and you’re not allergic) here are seven reasons why you should:

Coconut oil. . .

1. Is better for cooking. Hydrogen molecules are added to soy or other “vegetable” oils to extend shelf life. This type of oil can turn trans-fat when you cook with it. Coconut oil has a naturally long shelf life without preservatives, withstands higher cooking temperatures and can be used in place of butter or olive oil. It’s liquid above 76 degrees Fahrenheit, and solidifies at lower temperatures.

2. Has natural anti-fungal properties. If you suffer with heartburn, acid reflux, bloating or other digestive issues, you may have an overgrowth of Candida albicans, or yeast overgrowth in your gut. Coconut oil’s lauric acid fights back. Taken daily, the oil’s acids help reduce and eliminate “bad” bacteria in the gut and allow healing.

3. Helps with weight loss and energy. Coconut oil’s MCFA helps the body metabolize fat, which is used for energy. These acids also keep your blood sugar stabilized and prevent cravings for salty or sweet junk food. Fat also provides better satiety longer, which keeps you from eating what you shouldn’t.

Image source: Pixabay.com

4. Can help with hair repair and re-growth. The small molecules of the medium-chain fatty acid are able to penetrate the hair shaft better than other oils.

Fast, All-Natural Pain Relief With No Nasty Side Effects!

Coconut oil prevents frizzing much better than silicone- or alcohol-based products, which can dry your hair. A very small amount hand-rubbed onto towel-dried hair before drying and styling works well to stop frizz and give a healthy shine.

5. Has been shown to improve cognitive functioning in Alzheimer’s patients. Ketones supply the brain with energy, and coconut oils create an alternate source. There are numerous stories of diagnosed Alzheimer’s patients who started taking coconut oil daily and saw improvements.

6. Is a natural moisturizer. Your skin is your biggest organ and will absorb anything you put on it—including chemicals in your toiletries. Coconut oil is easily absorbed into your skin with no toxic chemicals. Use a small amount on your hands, feet, or any place you need a little extra moisture.

7. Can help improve dental care. “Oil-pulling,” or simply swishing coconut oil around in your mouth, coats your teeth and helps remove plaque, stains and odor. It’s primarily an Ayurvedic medicine practice, but is gaining attention (and fans) here in the US. Oil-pulling also helps with bleeding gums and heart health by helping to remove oral bacteria that can migrate into the heart.

Do you need any more reasons to try coconut oil?

*This article is for informational purposes only and is not intended to diagnose or cure any particular health condition. Please consult with a qualified health professional first about this method.

Are you a fan of coconut oil? Share your uses for it in the section below:

Sources:

https://draxe.com/coconut-oil-benefits/

https://draxe.com/oil-pulling-coconut-oil/

http://coconutoil.com/coconut-oil-reverses-alzheimers-in-45-year-old-woman/

http://www.well-beingsecrets.com/health-benefits-of-coconut-oil/

http://www.well-beingsecrets.com/how-to-use-coconut-oil-for-hair/

http://www.well-beingsecrets.com/coconut-oil-for-weight-loss/

http://coconutoil.com/study-coconut-oil-improves-memory-and-brain-function/

http://articles.mercola.com/health-benefits-coconut-oil.aspx

http://articles.mercola.com/sites/articles/archive/2010/10/22/coconut-oil-and-saturated-fats-can-make-you-healthy.aspx

http://articles.mercola.com/sites/articles/archive/2016/09/26/coconut-oil-benefits.aspx

http://articles.mercola.com/sites/articles/archive/2016/08/22/mct-oil-health-benefits.aspx

http://articles.mercola.com/coconut-oil-for-hair.aspx

These 3-Ingredient Homemade Peanut Butter Cups are Sure to Get You in the Halloween Spirit

With October in full swing, there’s no better time to whip up something sweet and chocolaty in the kitchen. Especially a dessert reminiscent of trick-or-treating, but far more nutritious and whole. Trust us, there is nothing better to enjoy around Halloween (or any time of the year, TBH) than these homemade peanut butter cups made with just three ingredients.

The original Reese’s peanut butter cup is a dessert classic, but we can do so much better – health- and taste-wise. Reese’s cups contain a host of ingredients, three of which are all sugar-based. These offenders (milk chocolate, sucrose, and dextrose) are all processed and heavily refined versions of sugar, which promote insulin resistance, type-II diabetes,  belly fat accumulation, and weight gain.

These three ingredient homemade peanut butter cups are a far healthier option. Of course, it’s all in the way you make them. Choosing a high quality, organic, fair-trade, and minimally processed dark chocolate will ensure the most health benefits. This includes boosting heart health, increasing beneficial HDL cholesterol, and improving cognitive function and mood.

Dark chocolate is filled with vitamins and minerals including magnesium for nerve function, and blood pressure regulation, iron, calcium, zinc, and a high concentration of antioxidants.

FYI, industrialized and processed milk chocolate lacks all these amazing health benefits. In fact, a study found that milk proteins reduced the antioxidant activity of chocolate, compared with dark chocolate that contained no milk.

Along with high quality dark chocolate, these homemade peanut butter cups have just two more whole food ingredients: peanut butter and coconut oil. Always purchase organic unrefined coconut oil, which boasts the healthiest fats and beneficial health properties. Coconut oil is a rich source of antibacterial and antifungal lauric acid, along with medium chain fatty acids for providing quick boosts of energy.

The total star of these homemade cups, peanut butter is filled with beneficial fats as well as protein, vitamin E, and magnesium. Purchase peanut butter from a reputable, organic company (basically, not Jif or Skippy).

Conventional PB oftentimes contains hydrogenated oils, refined sugar, and other unappetizing ingredients including soy lecithin, high fructose corn syrup, and emulsifiers. Chose an organic brand that lists one ingredient on the label: peanuts. Feeling crazy? Chose PB with two ingredients: peanuts and salt.

We promise these homemade peanut butter cups are far more delicious than the original neon orange wrapped treat. Not only are they easy to make, but they’ll totally wow friends and family at your Halloween gathering. They are the perfect Halloween and October treat.

Homemade Peanut Butter Cups

Makes 8 Large Peanut Butter Cups

Ingredients
160 grams dark chocolate, roughly chopped (At least 80% cocoa)
¾ cup organic creamy peanut butter
3 Tbsp melted unrefined coconut oil, divided

Directions

Line a muffin tin or mini muffin tin with paper cupcake liners and set aside.

Using a double broiler, gently melt two tablespoons of the coconut oil with chopped dark chocolate until smooth in texture and completely melted. Set chocolate aside to keep warm while you mix peanut butter.

Mix together the remaining coconut oil with creamy peanut butter until completely incorporated. You want this mixture to be nice and runny. If not, gently warm up peanut butter and coconut oil together.

Using the lined muffin tins, pour a heaping tablespoon of chocolate into the base of each liner. Place in the freezer and allow to set for about five minutes. Remove from freezer and add a heaping one to two tablespoons of the peanut butter mixture into the center of each cup. Place PB cups back in the freezer to set for five minutes more.

Scoop the remaining melted chocolate to cover the top of each peanut butter cup, about one to two tablespoons. Place PB cups back in the freezer to set a final time, about 15-20 minutes.

Remove peanut butter cups from liner if desired and store in an airtight container. PB cups will keep for two weeks in the refrigerator and multiple months in the freezer. Enjoy!

Notes:

-If you have a peanut allergy, swap peanut butter with almond, cashew, sunflower, etc.

-If your PB is unsalted and you’d like a sweet/salty thing going on, sprinkle a bit of flaky sea salt over the top of your cups before setting them in the freezer the last time.

-This recipe is adapted from Pure Ella’s peanut butter cups

Get social with us!

Making these homemade peanut butter cups? Tag and show us on Instagram, Facebook, or Twitter with the tag #BeOrganic @OrganicAuthority – We can’t wait to get social with you! 

Related On Organic Authority
There’s an Organic Chocolate Peanut Butter Cup Obsession in America and It’s Totally Insane
7 Healthy Halloween Dessert Ideas: These Treats Aren’t Tricks!
7 Peanut Allergy Friendly ‘Peanut Butter’ Recipes

Photos by Kate Gavlick

Tags:
chocolate, coconut oil, homemade, peanut butter, peanut butter cups

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Kate Gavlick

Kate is a Nutritionist with a Master"s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she"s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer"s markets, doing barre classes, hiking, reading, and exploring.