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Research in 2019 Continues to Show Healing Benefits of Coconut Oil

Coconut Oil Health Benefits Info-graph

by Paul Fassa
Health Impact News

Research outside of the United States continues to show what the world is investigating and learning about coconut oil, while such information is censored in the U.S. corporate “mainstream” media since coconut oil presents a threat to Big Food and Big Pharma’s financial interests.

Recent studies confirm that coconut oil protects the heart, and also potentially protects other vital organs including the liver and kidneys of those suffering from diabetes.

This research contradicts the propaganda against coconut oil by American organizations such as the American Heart Association which still promote the now failed theory of heart disease that blames saturated fats and cholesterol as causative factors in heart disease.

Recent Russian White Paper Explains How Coconut Oil Protects Heart Health

Three Russian researchers collaborated on a “white paper” explaining the health virtues of coconut oil to ameliorate diabetic symptoms and protect cardiovascular disease.

It was published as [Laurine fatty acids, medium fatty acids and triglycerides, hyperlipidemia, resistance to insulin, prevention of atherosclerosis and ateromatosis.] in 2019 by the journal Klinicheskaia laboratornaia diagnostika.

The paper acknowledges the association of low incidences of cardiovascular disease among cultures with high coconut oil consumption.

It details how coconut oil’s high amount of lauric acid is rich with medium chain fatty acids, which can be easily metabolized by the liver to produce ketones for immediate cellular energy in lieu of glucose.

The Russian paper mentions that metabolic improvements among pre-diabetic and diabetic patients are due to the ability of cells to metabolize ketones for energy without needing insulin to escort glucose into the cells.

Usually, various methods of fasting or going on a ketogenic diet are considered the go-to methods of creating enough ketones to bypass metabolic dysfunction. But the Russian researchers offered supplementing with coconut oil as a viable option, stating:

Food enriched with medium-chain TG is optimal for increasing the ketone content in blood plasma, cerebrospinal fluid without limiting the carbohydrate content in food.

The formation of excess ketone bodies by cells can be achieved by activating the metabolic transformations of medium-chain FAs [fatty acids], without fasting and [while] preserving carbohydrates in food.

Coconut oil has a positive effect on the cardiovascular system, preventing the formation of atherosclerosis and atheromatosis. (Source)

Also see:

Coconut Oil and Heart Disease

Animal Study in Serbia Demonstrated How Coconut Oil Protects Vital Organs

Researchers at the University of Belgrade in Serbia teamed up to determine if and to what extent does virgin coconut oil (VCO) protect the heart, liver, and kidneys of diabetic rats from oxidative stress. 

The rats were injected with alloxan, a compound used in animal studies to induce diabetes. According to one definition, alloxan at first creates hyperglycemia with insulin resistance, then by damaging beta cells in the pancreas. 

Whether alloxan induces diabetes 2 first or not, ultimately the beta cell damage does occur producing a diabetes 1 result. (Source) 

The results of this 16-week study were published by the journal Food Function on March 13, 2019, as The protective role of virgin coconut oil on the alloxan-induced oxidative stress in the liver, kidneys, and heart of diabetic rats. 

The diabetic-induced rats that were fed a diet that was 20 percent VCO wound up eating less with a reduction of body mass.

The researchers were able to determine that the virgin coconut oil-consuming diabetic rats benefited from various glutathione activities specific to each of the three organs analyzed to protect them from oxidation. The glutathione molecule is considered the master or mother antioxidant.

It can scavenge free radicals from tissues before damage to the tissue occurs. But then the glutathione molecules are saturated with free radicals that need to be unloaded and sent back out empty enough to absorb more free radicals. This process occurs in the liver. 

According to this research, adding virgin coconut oil to the diet augments various glutathione activities specific to the heart, liver, and kidneys to withstand oxidative stress from diabetic conditions and potentially offer some level of symptom relief.

The varied biochemical results led the researchers to conclude:

The results of canonical* discriminant analysis of oxidative stress parameters revealed that VCO exerts its effects in a tissue-specific manner.

*Canonical in this case means “according to recognized rules or scientific laws.” (Source) 

Virgin coconut oil helped metabolize different aspects of glutathione events according to specific organ tissues involved, implying virgin coconut oil adaptogenic with some target selectivity intelligence. 

What this study’s abstract does not mention is how coconut oil’s medium chain triglycerides create an energy source that replaces glucose, and ketone bodies, which are not insulin related. If your cells are insulin resistant, ketones provide cellular energy without needing insulin to metabolize glucose. 

It’s been observed that diabetes 2 can lead to a pancreatic beta cell burnout from over-creating insulin in an attempt to overcome insulin resistance, thus leading to external insulin dependence or diabetes 1. So this is another way coconut oil can help correct diabetes without side effects. 

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Blueberry Muffin Day

National Blueberry Muffin Day means we’re making the BEST blueberry muffins you’ve ever tasted. Personally, I’ve always preferred a muffin over an actual breakfast, but I can’t say that’s the healthiest choice. As for the muffins we’re making today, they’re the best kind! The past of the muffin is the top so adding crumbs to it a no-brainer!

Best Blueberry Muffin

Ingredients needed:

1 large egg

½ cup of almond milk

½ cup of Kelapo Ghee

2 cups of flour (or almond flour)

½ cup of sugar

2 teaspoons of baking powder

½ teaspoon of kosher salt

½ teaspoon of vanilla extract

⅓ teaspoon of cinnamon

1 cup of fresh blueberries

Kelapo Coconut Oil Non-Stick Cooking Spray

Crumbs

⅓ cup of sugar

¼ cup of flour (or almond flour)

8 tablespoons of Kelapo Ghee

First, begin by preheating the oven to 400 degrees. Then in a large bowl, add the flour, baking powder, salt and cinnamon, and mix. In a separate bowl, add the Kelapo Ghee and sugar and using a hand mixer blend the two ingredients for about 2 to 3 minutes. In that same bowl, eggs and vanilla extract then beat with the hand mixer until you get a soft and creamy consistency. Next, gradually add in almond milk and mix it in with the hand mixer. Next up is adding the dry ingredients into the bowl with the batter. This you’ll want to do gradually as well so the flour does not scatter about. Beat it until the consistency becomes thick. Last, but not least, add the blueberries! Using a non-stick spatula, carefully fold the blueberries into the muffin batter. Make sure not to tear any blueberries. Grease the muffin tin with Kelapo Coconut Oil Spray and pour the batter in. Try not to fill each tin more than halfway.

To make the crumbs simple add the sugar, flour, and Kelapo Ghee into a small bowl and combine using a fork. The idea is to mix it together until you get crumbly pieces. After you’ve got the crumbs, drizzle them over the muffin batter. Then pop those bad boys in the oven for 20 to 25 minutes, or until the knife comes out clean. Once out the oven, let them cool for 10 minutes

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National Coconut Day

We’re happy to announce National Coconut Day is officially June 26th! Today will be the first year that it is celebrated and what better way to do that than with these sweet treats? All made with coconut goodness of course! Enjoy them all without the added guilty conscious if you know what I mean!

We’re excited to continue sharing amazing benefits of coconut oil! Whether if it’s for your skin or for making delicious food, coconut oil is the best alternative.

Zucchini Brownies

Did you say zucchini brownies? Why yes, I did. Zucchini, like cauliflower, has become mainstream and we are hyping up all its tasty and healthy benefits.

Ingredients needed:

2 cups of zucchini (finely shredded)

1 large egg

½ cup of Kelapo Coconut Oil (melted)

½ cup of maple syrup

1 teaspoon of pure vanilla extract

½ cup of cacao powder

1 ½ teaspoon of baking soda

½ teaspoon of salt

1 cup of spelt flour

First, start by preheating your oven to 375 degrees. Then place the finely shredded zucchini in a colander so it can rinse any excess water out, as you prep the other ingredients. In a large bowl, add the egg, Kelapo Coconut Oil, maple syrup and vanilla extract and mix everything together with a hand mixer or whisk. Once combined, add the cocoa powder, baking soda, and salt into that same bowl and blend with the hand mixer. Once, that’s done it’s time to add the zucchini. You’ll want to give the zucchini a gentle squeeze but not ring out completely. Place the zucchini into the same bowl with other ingredients then stir in gently with a non-stick spatula. Mix in the flour in the same bowl. Once everything is well-combined, place the batter in an 8×8 baking dish with unbleached parchment paper. Make sure to level the batter. Place in the oven for about 25 to 28 minutes, or until the toothpick comes out somewhat not clean. After baked, remove from oven and let cool for about an hour to an hour and a half. Enjoy!

Coconut Almond Candy Cups

Ingredients needed:

½ cup of coconut butter

½ cup of sprouted almond butter

1 tablespoon of natural sweetener

½ teaspoon of vanilla extract

1 tablespoon of Kelapo Coconut Oil

1 cup of chocolate chips

18 sprouted almonds

Add the coconut butter, sprouted almond butter, honey, and vanilla extract into a food processor and blend. Make sure to mix it until the consistency is very smooth. Pour the mixture into a mini muffin cup tray and fill each one about ¾ full. Place the tray in the freezer for 1 hour to 1 hour and a half. Once they’re solid, take them out to add the layer of chocolate. To melt the chocolate, place the Kelapo Coconut Oil and chocolate chips in a small saucepan. Melt over low heat while continuously stirring. Once the chocolate has completely melted, pour over each of the almond cups. Place an almond on top of each cup and place the trays in the fridge for about 2 hours. Then take out and instantly enjoy!

Peace, love and Kelapo

-Gabriella

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We’re Coconuts for Coconut Day!

Every day leading up to National Coconut Day on June 26th we’re making coconut inspired recipes! That means 6 delicious recipes in 3 days! Today’s menu is lunch and breakfast.

Coconut Waffles with Mango

Ingredients needed:

1 cup of flour

2 tablespoons of sugar

1 teaspoon of baking powder

½ teaspoon of baking soda

Salt (to taste)

1 cup of coconut milk

3 tablespoon of Kelapo Coconut Oil (melted)

1 large egg

Kelapo Coconut Oil Non-Sticking Cooking Spray

Mangos (sliced)

To make this dish, grab a large bowl and add the following ingredients: flour, sugar, baking powder, baking soda, and salt. Using a whisk, blend all the ingredients together. In a separate bowl, add the Kelapo Coconut Oil, coconut milk and an egg then whisk it all together with the hand mixer. Once the wet ingredients are completely combined, add them to the bowl with the dry ingredients. Heat up your waffle iron before putting in the batter. Grease the waffle iron with Kelapo Coconut Oil Spray and then cook waffles based on waffle iron instructions. Cook until waffles are nice and crispy. Ad whipped cream and maple syrup on top! Serve with mangos for a delicious treat.

Spicy Kale and Coconut Fried Rice

Ingredients needed:

2 tablespoons of Kelapo Coconut Oil

2 eggs (whisked)

2 cloves of garlic (minced)

¾ cup of green onions (chopped)

1 cup of carrots (chopped)

1 medium bunch of kale (ribs removed and leaves chopped)

¼ teaspoon of salt

¾ cup of large unsweetened coconut flakes

2 cups of brown rice (cooked)

2 teaspoons of soy sauce (low sodium)

2 teaspoons of sriracha

1 lime (halved)

1 cup of fresh cilantro

Heat a large (12-inch or wider) wok, cast iron skillet or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil and swirl the pan to coat the bottom. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set. Transfer the eggs to your empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).

Add 1 tablespoon oil to the pan and add the garlic, green onions and optional additional vegetables. Cook until fragrant or until the vegetables are tender, stirring frequently, for 30 seconds or longer. Add the kale and salt. Continue to cook until the kale is wilted and tender, stirring frequently, about 1 to 2 minutes. Transfer the contents of the pan to your bowl of eggs.

Add the remaining 2 teaspoons oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden, about 30 seconds. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.

Pour the contents of the bowl back into the pan, breaking up the scrambled egg with your spatula or spoon. Once warmed, remove the pan from the heat.

Add the tamari, chili garlic sauce and juice of ½ lime. Stir to combine. Taste, and if it’s not fantastic yet, add another teaspoon of tamari or a pinch of salt, as needed.

Slice the remaining ½ lime into wedges, then divide the fried rice into individual bowls. Garnish with wedges of lime and a sprinkling of torn cilantro leaves, with jars of tamari, chili garlic sauce and/or red pepper flakes on the side, for those who might want more.

Peace, love and Kelapo

-Gabriella

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Coconut Fried Potatoes

Ingredients:
3 large organic potatoes with skin, thinly sliced
6 tablespoons of organic virgin coconut oil
sea salt for taste

Directions:
Place a large, flat skillet on stove-top and heat on medium-high for a minute. Drop coconut oil onto skillet and let it melt. Arrange potato slices on top of the oil in a single layer and sprinkle them with salt. Cook until brown (about 10 minutes; longer depending on the thickness of the slices), then flip.

Cook another 10 minutes. Serve immediately. Makes 3 servings with two tablespoons of coconut oil per serving.



You can also add chopped onion, bell pepper,and/or diced garlic for variation. Or try using your favorite organic seasoning salt.



 

This recipe is adapted from Swanson Health Product’s Healthy Recipes found at: http://www.swansonvitamins.com/health-library/recipes/coconut-fried-potatoes.html 

This recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com

 

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