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- 2 tablespoons butter or ghee
- 1 green pepper, seeded and diced
- 1 red pepper, seeded and diced
- 1 red onion, peeled and chopped
- 2 tablespoons curry powder
- kernels from 8 ears of organic corn
- 1 can whole coconut milk
- 1 tablespoon chopped fresh cilantro
- sea salt to taste
Warm butter or ghee in large saute pan over medium heat. Add peppers and onion. Saute until soft, about 5 minutes. Stir in curry powder. Add corn and coconut milk. and bring to a simmer. Simmer uncovered until sauce thickens, about 5 minutes. Stir in cilantro and season with salt.
Adapted from Coconut Corn recipe in Eat Fat Lose Fat by Dr. Mary Enig and Sally Fallon. (A great book for weight loss information and recipes!)
by Paul Fassa
Health Impact News
Headlines in the corporate-sponsored “mainstream” media this past week warned the public about a new “mysterious infection” that is drug-resistant.
As a recent NY Times Health Section article reported, there is allegedly a hospital cover-up of an emerging candida fungus, Candida or C. auris.
It is the latest antimicrobial drug-resistant “super-bug” to emerge in hospitals and nursing homes. This time it’s not about bacteria, it’s a virulent form of Candida.
And while the corporate media, sponsored in a large degree by Big Pharma, will almost never report on natural solutions, there is hope for fighting fungal infections like Candida where drugs have failed.
One of the most beneficial natural products that fights and kills strains of Candida, according to peer-reviewed research over the past several years, is coconut oil.
A Major Factor That Has Contributed to Candida Overgrowth and C. Auris
It seems there are many who can carry this fungus on their skin without ill effects as long as it doesn’t get into the bloodstream.
Candida auris manages to develop and remain on any material. So an asymptomatic human carrier can bring this fungus into a hospital room where it can prey on the elderly and ill who have to stay for any length of time.
So far, this hospital-borne, antifungal drug-resistant C. auris is not threatening populations outside of hospitals and nursing homes where the more vulnerable elderly and sick live day to day.
Most of the Candida auris infections occurred in a few hospitals in England, Spain, parts of Asia, and now in the USA. But nearly half of the several hundred immunocompromised elderly and sick infected with C. auris have died. (Source)
The overuse of pharmaceutical antibiotics has led to a crisis of antibiotic, drug-resistant super-bugs. It’s known that a majority of pharma antibiotics are used on factory farm livestock as a pre-slaughter fattener and to protect them against the diseases from overcrowded, unnatural feeding conditions called CAFOs (concentrated animal feeding operations).
Enough antibiotics wind up in our food chain to create a tipping point for those who subsist on the Standard American Diet (SAD) which includes factory farm meat and dairy products retaining some levels of those antibiotics. Add this to overly-prescribed antibiotics.
What happens is pathogenic microbes mutate and develop resistance over time to those drugs. Perhaps it’s more a case of that antimicrobial drug no longer being able to identify its target.
Natural microbes can figure out how to avoid synthetic chemicals imposed on them. They have an ample supply of pharmaceutical antibiotic drugs to practice survival with. Apparently, pathogens haven’t grasped how to outsmart natural antimicrobial agents such as colloidal silver and coconut oil.
Perhaps even more importantly, those antibiotics harm and reduce the “good” bacteria in our microbiomes that serve and protect us. They wind up making us more vulnerable to infectious diseases or contribute toward auto-immune diseases, which are more on the rise than infectious diseases. (Source)
Most Candida overgrowth sufferers have had a history of antibiotic use. Candida yeast cells comprise a minority of our microbiome population. Normally, they’re kept in check by the majority of our beneficial bacteria.
But if antibiotics are used enough to significantly deplete the beneficial bacteria, those candida cells rapidly rise to overwhelm the microbiome balance and create a candida overgrowth.
Ironically, the overuse of antibiotics has also led to the rise of candida overgrowth known as Candida albicans, or yeast infections, and now this new antifungal-resistant Candida auris. See:
Antifungal drugs are not as commonly used for humans and animals as antibiotics. But two of the scientists interviewed in the NY Times article claim antifungal crop-spraying has been the major contributor toward creating this new antifungal drug resistance. (Source)
A 2013 study, Emergence of Azole-Resistant Aspergillus fumigatus Strains due to Agricultural Azole Use Creates an Increasing Threat to Human Health, carefully examined this situation. Azole-based fungicides are commonly used in agriculture.
Attempts at creating cocktails of existing antifungal drugs have proven to have little effect on Candida auris. Even if somewhat effective, antifungal drugs are packaged with some potentially nasty side effects.
What Coconut Oil Can Do for Candida Overgrowth
Coconut oil’s natural antifungal efficacy offers additional health benefits instead of adverse side effects. This is the prophylactic dynamic and part of the potential healing solution to this hyped-up candida danger.
Yet, there was no mention of this by the CDC or media regarding the sudden appearance of antifungal resistant Candida auris. Part of this is due to the official dogma of the cholesterol theory of heart disease, diabetes, and obesity over the past 50 plus years which has been proven false.
And coconut oil has been demonized as an unhealthy saturated fat.
But the saturated fat/cholesterol theory of heart disease, diabetes, and obesity is simply a false dogma based on faulty science, enforced by government and non-government agencies and bolstered by the processed low-fat food industry and promoted by mainstream media. There was a media exception. See:
There have been many studies done on coconut oil and its beneficial fatty acids, mostly in other nations, that haven’t been given any mainstream media exposure in the U.S. The most potent beneficial fatty acids in coconut oil fighting candida overgrowth are:
- Caproic Acid
- Caprylic Acid
- Capric Acid
- Lauric Acid
A 2012 study in Japan, [Inhibition of Candida mycelia growth by a medium chain fatty acids, capric acid in vitro and its therapeutic efficacy in murine oral candidiasis], found all four fatty acids have pronounced antiseptic properties on candida fungi.
A Nigerian study in 2007, In vitro antimicrobial properties of coconut oil on Candida species in Ibadan, Nigeria, analyzed the antifungal properties of coconut oil compared to the pharmaceutical antifungal drug fluconazole, concluding:
Coconut oil should be used in the treatment of fungal infections in view of emerging drug-resistant Candida species. (Source)
Anecdotal successes with coconut oil have been reported at coconutoil.com. One person wrote:
It’s been 5 years that I have really been struggling with this (though the imbalance was established long before that). I read that taking …..Virgin Coconut Oil could help with a candida imbalance and it really has. (Source)
I’ve been battling a systemic candida yeast infection for over ten years. I have the mutated (fungal) stage and it’s the toughest thing I’ve ever had to deal with. … there are no phamaceuticals for it that are effective.
Candida yeast can overgrow in the gut under the right conditions until it mutates and becomes an invading pathogen, moves out of the gut and grows in mass in any part of the body.
When it affects a vital organ, then it can be deadly.
I’ve tried everything from conventional drugs to all the natural remedies … but have never experienced the “die-off effect,” or Herxheimer Reaction … symptoms generated by a detoxification process.
[This oil] is something I will not be without for the rest of my life. (Source)
More Studies on Coconut Oil for Fungal Yeast Infections
The efficacy of coconut oil for yeast infection suppression was tested at Tufts University in Massachusetts in 2015.
The study report advised looking more into coconut oil as a medical treatment for candida overgrowth issues to reduce writing prescriptions for antifungals.
Lead study author Kearney Gunsalus, PhD, explained:
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.
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. (Source)
An earlier study examined caprylic acid, which is one of four fatty acids contained in coconut oil that are effective against candida overgrowth. It compared the results of caprylic acid with Diflucan, a pharmaceutical antifungal drug, concluding:
Caprylic acid is superior to & less expensive than Diflucan, [a pharmaceutical antifungal] & has potential application for anti-cancer, anti-aging, anti-Alzheimer’s disease, anti-Autism, anti-infection, & general circulatory improvement. (Source)
That’s quite a lot of medicinal power for only one of the four beneficial, easily-digested, medium chain fatty acids contained in coconut oil.
Dietary Assistance to Support Coconut Oil Efficacy
Many holistic doctors consider coconut oil as the “pesticide” part of a healing protocol involving a proper diet to support a gut microbiome population balance.
The dietary discipline usually involves greatly reducing sugar and refined carbohydrate intake and avoiding processed vegetable oils and margarine with trans-fatty acids and packaged foods with preservatives and MSG.
For most Candida sufferers, 3.5 tablespoons of virgin coconut oil daily may provide a sufficient pesticide for reducing candida growth to healthy gut microbiome parameters. But it should be supported by a proper diet. A ketogenic high fat low carb diet is an effective dietary solution.
At the very least, one should at least greatly minimize sugars and other simple or refined carbs that candida thrive on. Don’t fall for the artificial sweetener “solution” either. They are as bad or worse than sugars and high fructose corn syrup (HFCS).
Replace convenient processed foods with high quality, pure, whole foods, and don’t use microwave ovens for cooking or warming foods or liquids.
Add probiotic fermented foods to your daily food consumption to bolster the friendly benign bacteria’s population in your gut microbiome. It’s best to make your own milk or water kefir. You can order “starter grains” with instructions for making these kefirs online.
Prebiotic foods are what probiotic (friendly or good bacteria) thrive on. Surprisingly, starchy foods once cooked then cooled and consumed cold provide a prebiotic foundation to help support your probiotic bacteria.
Using only organic whole grains or potatoes is recommended by food and nutrition experts as the starchy foods to create this “resistant starch,” meaning it resists being broken down into glucose. Instead, it forms into a food source for probiotic bacteria. See:
Virgin Coconut Oil:
How it has changed people’s lives and how it can change yours!
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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.
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
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.
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
Makes approximately two 8″ thin crust pizzas
4 good quality eggs, preferably organic grass fed
1/4 cup coconut flour
1/4 cup plain yogurt
1 tsp organic onion powder
1 tsp organic oregano
1 tsp organic basil
1/3 cup shredded Parmesan cheese
2 cloves organic garlic, minced
1/4 tsp sea salt
Whip the eggs in a large bowl with the yogurt and sea salt. Add the coconut flour and whip until very smooth with no lumps. This may take a few minutes to accomplish as it takes some time for the coconut fiber to absorb the liquid. Blend in the onion powder, oregano, basil, garlic, and parmesan cheese.
Line a pizza pan with parchment paper. Gently pour about 1/2 the batter onto the paper lined pan. Use a spatula or other kitchen utensil to spread the batter into an 8-9″ circle that is quite thin (the thinner the better).
Bake at 400F for 10 minutes. Remove pan from oven, add homemade pizza sauce, cheese and other toppings as desired. Place back in the oven on broil for about 8 minutes more.
Repeat this process with the remaining half of the coconut flour batter.
I found and adapted this recipe from: http://www.thehealthyhomeeconomist.com/coconut-flour-pizza-crust/
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.
Are you in need of more energy to get this week going? Then Kelapo Coconut Oil is your saving grace. With the power of MCT’s found inside coconut oil, you’ll be feeling more energized to maximize on your workday. Try these delicious different recipes all powered with coconut oil to celebrate National Coconut Day on June 26th!
Kelapo 50/50 Blend of Coconut Oil and Ghee
My secret, not so secret, coffee recipe is very simple. After you’ve made your coffee, pour it into a blender cup and add 1 tablespoon Kelapo 50/50 blend of Coconut oil and Ghee!
Ghee you say!? Yes, you read that right!
The 50/50 blend of coconut oil and ghee has a richer flavor and smoother texture. Did I mention it energizes you and helps you focus? Can you see why I love it now?
Once that’s done, blend away with a hand blender! Pour your coffee in the mug and get ready to feel energized.
2 cups of fresh kale
2 cups of water
2 cups of pineapple
2 tablespoons of Kelapo Coconut Oil
First add the kale, water Kelapo Coconut Oil into the blender and blend until the consistency is smooth. Next, add in all the fruits and blend until they’ve completely broken apart. Add some chia seeds on top and enjoy!
⅓ cup of Kelapo Coconut Oil
⅓ cup of peanut butter
½ cup of almond milk
1 ½ cups of protein powder
⅓ cup of almond meal
2 tablespoons of chocolate chips
1 tablespoon of Kelapo Coconut Oil
3 tablespoons of almonds (chopped)
In a medium-sized microwave-safe bowl add the peanut butter, almond milk, and Kelapo Coconut Oil. Place int eh microwave for 30-second intervals until the peanut butter and coconut oil have completely melted. Make sure to stir and whisk in between when placing the bowl back into the microwave. Once done, add the protein powder and almond meal into that same bowl and stir with a non-stick spatula until thoroughly combined. It may take a few minutes so be patient. Line an 8×8 baking dish with parchment paper and add the dough. Use your hands to flatten the dough and then level with the spatula. In a separate microwave-safe bowl add the chocolate chips and Kelapo coconut Oil and place in the microwave for 1 minute in 20-second intervals. Stir after each 20-seconds. Once the chocolate has completely melted, pour over the bars and make sure they are evenly coated. On a skillet toast up the almonds over medium heat until they’re lightly browned. Sprinkle them on top of the chocolate and pop the protein bars into the freezer for about 1 hour. Remove, from the dish and cut on a cutting board.
Peace, love and Kelapo