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Spa model girl holding coconut and smiling.

by Brian Shilhavy
Editor, Health Impact News

A new study out of Japan and published in the European Journal of Allergy and Clinical Immunology shows how switching the dietary oil of chow fed to mice from soybean oil to coconut oil reduced skin inflammation.

The skin healing properties of coconut oil, especially virgin coconut oil, applied topically to the skin have been known for a long time.

When we first started importing virgin coconut oil from the Philippines to the U.S. market in 2001, and had started an online discussion group, some of the most powerful testimonies we started receiving from people were how they were using virgin coconut oil for their skin conditions.

Even though coconut oil is sold as a dietary oil, people started applying it topically and seeing tremendous results for their skin conditions such as acne, eczema, keratosis polaris, psoriasis, rosacea, and fungal infections. Read some of these incredible testimonies here:

Virgin Coconut Oil for Skin Health

We have suspected for years that the reason people in tropical climates who eat their traditional diets which are high in the saturated fats of coconut oil had such beautiful skin, even though they are exposed to the sun to a greater degree than westerners, is because of the high amounts of coconut oil in their diet, which does not oxidize and cause free radical damage as polyunsaturated fats do.

Skin cancer, for example, is almost unheard of in tropical climates like the Philippines, but common in western nations, even in colder climates with far less exposure to the sun.

Researchers in Japan apparently wanted to test this theory of dietary coconut oil reducing allergic skin inflammation in the laboratory:

Coconut oil is used as a dietary oil worldwide, and its healthy effects are recognized by the fact that coconut oil is easy to digest, helps in weight management, increases healthy cholesterol and provides instant energy.

Although topical application of coconut oil is known to reduce skin infection and inflammation, whether dietary coconut oil has any role in decreasing skin inflammation is unknown.

In this study, we showed the impact of dietary coconut oil in allergic skin inflammation by using a mouse model of contact hypersensitivity (CHS).

So they replaced the soybean oil commonly used in mice chow with coconut oil.

Soybean oil has been the most common dietary oil in the western diet since World War II, when expeller-pressed seed technology allowed manufactures to extract oil from the soybean, one of the main cash crops in the U.S. and heavily subsidized to dominate the world market in dietary oils.

Soybean oil is high in Omega 6 fatty acids, and it is commonly known that most westerners have an unhealthy balance of Omega 3 to Omega 6 fatty acids leading to various health problems, as most westerners need more Omega 3 fatty acids and far less Omega 6 fatty acids in their diet.

This point was noted by the researchers:

A high n-6/n-3 FA ratio is linked to many chronic inflammatory diseases, including cardiovascular disease, obesity, non-alcoholic fatty liver disease, and inflammatory bowel disease.

Coconut oil does not contain appreciable amounts of either of these classes (Omega 3 or Omega 6) of essential fatty acids.

Previous studies using dietary coconut oil have shown its health benefits toward hepatotoxicity, together with altered lipid profiles in the body.

Another unique feature of coconut oil is the low abundance of both n-3 and n-6 essential FAs.

Omega 3 fatty acids are linked to anti-inflammatory effects, and since coconut oil does not contain any appreciable amount of Omega 3s, they could not be attributed to lower allergic inflammation in the skin with the mice fed the coconut oil diet.

After 2 months of comparing the mice on the standard soybean oil chow and the ones with coconut oil, they found that there was:

Amelioration of skin allergic inflammation in mice maintained on dietary coconut oil.

Numerous studies have suggested the beneficial effects of coconut in the treatment of diabetes, obesity, cardiovascular diseases, and Alzheimer’s disease, through components including dietary fiber, vitamins, minerals, and phenolic compounds.

Here, we show that FAs derived from coconut oil play important roles in the maintenance of health by controlling allergic inflammation in mice; this is consistent with previous reports that topical and dietary coconut oil is beneficial for the prevention and amelioration of dermatitis.

Since there are no essential fatty acids in coconut oil, what did the researchers attribute in the coconut oil as beneficial in reducing allergic skin inflammation?

In terms of FA composition, one of the unique characteristics of coconut oil is the large amount of MCFAs (medium chain fatty acids); these are easy to digest and could potentially contribute to prevention of obesity and diabetes and have demonstrated protective effects against intestinal inflammation and colitis.

Of the medium chain fatty acids found in coconut oil, the most predominate one is lauric acid. Coconut oil is nature’s richest source of lauric acid, making up about 50% of coconut oil, with human breast milk being a distant second.

Apart from the low contents of n-3 and n-6 FAs, coconut oils uniquely are abundantly composed of lauric acid (Figure 2A). Consistently, lauric acid concentration was higher in coconut mice than in soybean mice (Figure 2C), prompting us to examine the probable roles of lauric acid in CHS.

The other component the researchers looked at was mead acid.

Mead acid, a metabolite of oleic acid, has known anti-inflammatory properties. Because mice maintained on coconut oil show EFAD (essential fatty acid deficiency) and body accumulation of mead acid, we compared the abundances of mead acid in the serum of coconut and soybean mice. Mead acid levels were substantially higher in coconut mice.

With the USDA and FDA currently condemning coconut oil as unhealthy due to its high saturated fat content, it is certainly no surprise that allergic skin inflammation diseases are becoming so common in the United States.

If you want healthier skin, cut down on polyunsaturated vegetable oils and switch to coconut oil as a more significant portion of your diet.

Reference

“Dietary coconut oil ameliorates skin contact hypersensitivity through mead acid production in mice” – European Journal of Allergy and Clinical Immunology – 06 March 2019 – Prabha Tiwari, Takahiro Nagatake, So‐ichiro Hirata, Kento Sawane, Azusa Saika, Yuki Shibata, Sakiko Morimoto, Tetsuya Honda, Jun Adachi, Yuichi Abe, Junko Isoyama, Takeshi Tomonaga, Hiroshi Kiyono, Kenji Kabashima, Jun Kunisawa. Abstract.

About the author: Unlike many people who write about coconut oil by simply reading about it, Brian Shilhavy actually lived in a coconut producing area of the Philippines for several years with his family, observing firsthand the differences between the diet and health of the younger generation and those of his wife’s parents’ generation still consuming a traditional diet. This led to years of studying Philippine nutrition and dietary patterns first hand while living in a rural farming community in the Philippines. Brian is the author of the best-selling book: Virgin Coconut Oil: How it has changed people’s lives and how it can change yours!

Includes 85 recipes – Free shipping available!

Read the Virgin Coconut Oil eBook on Your Mobile Device!

 

 

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Continue Reading Study: Dietary Coconut Oil Leads to Healthy Skin – Reduces Skin Infection and Inflammation

Study: Dietary Coconut Oil Leads to Healthy Skin – Reduces Skin Infection and Inflammation

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I’ve posted this recipe before, but it’s worth posting again. This is one of my favorite low carb, gluten free cookie recipes. Imagine, you can snack on something good for you that actually helps you lose weight!

Ingredients:

1 1/2 cups unsweetened dried coconut
1/2 cup almond meal (finely ground almonds)
2 t. coconut flour
4 T. warm water
4 T. raw honey
2 eggs, beaten
1 t. vanilla
1/4 t. sea salt

Directions:

Preheat the oven to 400 degrees. Grease a cookie sheet with coconut oil.

Stir the warm water and honey together. Add the vanilla, eggs, salt, almond meal, coconut flour and coconut. Mix well. If the mixture is runny, let it sit for a few minutes so the coconut can rehydrate. If it is still runny, add another teaspoon of coconut flour. Drop by rounded tablespoons full onto the cookie sheet, about 1 inch apart. Bake for 12 – 15 minutes. The outside of the cookie should be golden brown, while the inside is soft.

Makes about 24 cookies.

If you don’t like the taste of almonds or you want your macaroons whiter, just substitute another 1/2 cup dried coconut for the almond meal.

If you want to get decadent, dip the bottoms of the finished macaroons into melted extra dark chocolate chips mixed with a little coconut oil. Refrigerate.

• • • • •

Learn the secrets thousands are using to lose weight and get healthier with coconut oil diets. Visit our site at http://coconut-oil-diet.com and start losing weight today!

Continue Reading Dianne’s Healthy Coconut Almond Macaroons

Dianne’s Healthy Coconut Almond Macaroons

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Drugs-vs-Coconut-Oil

by Paul Fassa
Health Impact News

As has been reported numerous times here at Health Impact News for the past 6 years or so, the pharmaceutical industry has been desperate to find an Alzheimer’s drug to market to an aging baby boomer population with ever increasing numbers of Alzheimer’s Disease cases.

And yet, billions of dollars have been invested in potential drugs only to see these drugs never make it out of the trial phase and come to market, because they do not significantly help Alzheimer’s patients.

Biogen and their partner Eisai are the latest pharmaceutical companies to throw in the towel regarding their Alzheimer’s drug aducanumab, which has failed to make it out of phase 3 trials.

Many drug researchers have now abandoned the theory of amyloid plaque accumulation in the brain as the causative factor of Alzheimer’s. Could aducanumab’s failure be the last nail in the coffin for this theory, as natural approaches to Alzheimer’s such as coconut oil and the ketogenic diet see more positive results?

Biogen Endures the Latest Pharmaceutical Failure with Solving Alzheimer’s Disease

An independent risk assessment during Biogen’s early phase 3 trials signaled the end of their efforts to develop a “blockbuster drug” based on aducanumab for Alzheimer’s.

Aducanumab is a solution of synthetically-derived antibodies based on human cells that have been specifically arranged to attack amyloid beta (AB) antigens. Amyloid beta plaques are considered the stuff of Alzheimer’s disease. Bioengineering antibodies is one aspect of immunotherapy.

Phase 3 trials are near the end of clinical trials involving humans with the largest numbers, 300 to 3,000 humans with the disease the drug is intended for. Before clinical trials begin, there must be satisfactory in vitro and in vivo (lab animal) results that suggest possible medical merits.

Phase 3 trials are considered pivotal towards the final marketing license granted by the FDA upon receiving two apparently positive clinical trial reports from the pharmaceutical company. There’s a phase 4, which is the post-market gathering of adverse side effects. (Source)

Cambridge, Massachusetts-based Biogen and its partner for these trials, Tokyo, Japan-based Eisai wound up sending 3,200 early-phase Alzheimer’s patients to their international homes with a “sorry” and “thanks.

The independent risk assessment that predicted there would be no successful efficacious outcome on any significant level was convincing enough to drop the risk of losing more money and failing their stockholders. 

The expected outcome was increased memory and mental acuity of most patients with minimal severe side effects for their phase 3 participants with early-stage Alzheimer’s disease. 

If there were no adverse events or safety issues among the participants, as Biogen officially stated, then they were not getting enough restored memories, cognitive improvement, and improved dispositions to continue throwing money at the project.

If the earlier in vitro tests (lab culture experiments) had shown strong evidence of getting rid of amyloid beta plaque, why wasn’t it working to at least marginally improve enough human trial participants to continue the phase 3 trials?

University College of London’s John Hardy’s answer was:

This tells us that removal of amyloid in people with the disease is too late. Amyloid is a disease trigger. Once the neurodegenerative disease process is up and running, it is up and running. (Source)

David Holtzman, Washington University, St. Louis, added:

Even though this trial was in the early symptomatic phase of AD [Alzheimer’s disease], it is still in the phase when Aβ [amyoid beta] is no longer likely to be the driving process but where *tau and inflammation probably are. (Source)

Ron Petersen, Mayo Clinic, Rochester, Minnesota wrote regarding this recent failure to medically solve mainstream medicine’s AD riddle:

I think this solidifies the opinion that amyloid-targeted therapies do not have a clinical effect at the symptomatic stages of the disease process.

We clearly need other targets, and *tau is the leading candidate for now. (Source)

*Tau refers to the protein in brain cells that normally facilitates brain cell communication. It’s hypothesized that damaged or distorted tau proteins in brain cells may be the cause of Alzheimer’s disease that leads to the formation of amyloid beta plaque. (Source) 

These three medical academics seem to be saying it’s possible all the pharmaceutical whizzes so far have been targeting the end result of Alzheimer’s disease instead of the potential source.  

Maybe that’s why, prior to Biogen-Eisai’s failure, Eli Lilly’s AD (Alzheimer’s disease) drug failed during phase 3 trials. Other failures with developing a marketable AD drug include Johnson & Johnson, Pfizer, and Roche.

Thus far, the pharmaceutical industry has struck out each time at bat against AD. (Source)

Natural Options That Have Demonstrated Dramatic Improvements for AD Symptoms

Virgin Coconut Oil

An easier, less expensive, and more accessible alternative natural option for Alzheimer’s and other associated neurological disorders would be coconut oil.

See:

Coconut Oil Offers Hope for Alzheimer’s, Parkinson’s, and ALS

Health experts and medical practitioners not under Big Pharma’s thumb have realized that Alzheimer’s disease and other neurological disorders are symptoms of type 2 diabetes of the brain.

Insulin resistance inhibits glucose from entering into cells for energy. It is the hallmark of diabetes 2.

Because of cellular insulin resistance, glucose is not making it into brain cells to energize them. Insulin is needed to carry glucose into cells for the energy required for proper metabolism. Some are calling this insulin resistance in the brain diabetes type 3.

See:

Research Continues to Show Alzheimer’s is a Type 3 Diabetes

But medium chain fatty acids or triglycerides (MCTs) provide ketones that are energy sources not dependent on insulin to carry them into brain cells. MCTs are not stored as fatty tissue triglycerides for future energy use.

The liver processes MCTs to produce ketones that are available for immediate energy use in brain cells without the need for insulin. That’s why so many have turned to virgin coconut oil to reduce and even reverse symptoms of Alzheimer’s, Parkinson’s disease, and other neurological disorders.

See:

The Failure of the Medical System to Treat Alzheimer’s

Not only are the results without adverse side effects, coconut oil offers other health benefits.

See:

Study: Coconut Oil’s Lauric Acid Reduces High Blood Pressure

Depending on the severity of one’s neurological disorder, two to four tablespoons daily is usually sufficient for improving Alzheimer’s and Parkinson’s conditions as well as performing as a natural antibiotic, anti-fungal, and antiviral agent.

Cannabis

Using cannabis for Alzheimer’s or Parkinson’s disease and other related brain and nervous system disorders usually requires full spectrum cannabis with THC. 

It has even been laboratory tested for what it can do for Alzheimer’s disease by the Salk Institute and the University of California, both in La Jolla, California.

Their findings were published in 2016 as Amyloid proteotoxicity initiates an inflammatory response blocked by cannabinoids with the following conclusion:

Cannabinoids such as tetrahydrocannabinol [THC] stimulate the removal of intraneuronal Aβ, block the inflammatory response, and are protective. Altogether these data show that there is a complex and likely autocatalytic inflammatory response within nerve cells caused by the accumulation of intracellular Aβ, and that this early form of proteotoxicity can be blocked by the activation of cannabinoid receptors. (Study text)

This means that using cannabis with THC for any reason prevents amyloid beta formations and brain cell inflammation significantly, greatly reducing the risk of Alzheimer’s or other neurodegenerative diseases by eliminating the root cause before any symptoms arise, or stated simply, nipping it in the bud.

See:

Study: Cannabis More Effective Than Pharmaceutical Drugs for Age-Related Neurodegenerative Diseases Like Alzheimer’s

Cannabis has opened up dramatically for medical use in over half of America’s states. But not all states have medical cannabis arrangements, and some of those that do may not allow full spectrum cannabis with THC for Alzheimer’s or Parkinson’s disease.

A cannabis doctor or cannabis dispensary consultant can be helpful with advising what condition other than Alzheimer’s or Parkinson’s disease a patient can use that’s allowable under his or her state’s guidelines.

This cannabis medical allowances state by state guide might be helpful.

Comment on this article at HealthImpactNews.com.

Continue Reading Latest Alzheimer’s Blockbuster Drug Fails to Complete Phase 3 Trials

Latest Alzheimer’s Blockbuster Drug Fails to Complete Phase 3 Trials

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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

 

Continue Reading Coconut Fried Potatoes

Coconut Fried Potatoes

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It’s a new month and July is all about the chicken wings! And with 4th of July only a couple of days away, what better way to prep for an awesome outdoor barbecue? Whether you like your wings on the grill, or in an air fryer, it is your day to celebrate. Did I mention I researched some Keto options too? We’ve got chicken wings for days!

Crispy Air Fryer Chicken Wings with Parmesan

This recipe is Keto-friendly and delicious!

Ingredients needed:

2 lbs. of chicken wings (drumettes and flats)

½ of Parmesan Cheese (grated)

1 teaspoon of paprika

1 teaspoon of Herbes de Provence

Salt (to taste)

Pepper (to taste)

Kelapo Ghee Cooking Spray

Begin by preheating the air fryer to 350 degrees and spray the basket with the Kelapo Ghee Cooking Spray. Take the wings out of the freezer and once they’ve thawed completely, dry them with paper towels. In a small bowl, add the parmesan cheese, paprika, herbes de provence and salt and mix it together. Then coat the wings with the parmesan mic and place them in the air fryer. Cook the chicken wings for 15 to 18 minutes. Make sure not to overstuff the air fryer because the chicken wings won’t cook correctly. Garnish with more parmesan cheese on top once the wings are ready!

Lemon Pepper Wings

Ingredients needed:

3 lbs of chicken wings

1 cup of flour

2 teaspoons of salt

1 teaspoon of pepper

1 ½ tablespoon of lemon pepper seasoning

¼ cup of Kelapo Ghee (melted)

1 tablespoon of parsley (chopped)

Oil (for frying)

In a large bowl, add the flour and season with the salt and pepper then stir everything together. If you want to add a bit more salt and pepper, be my guest! Toss the chicken wings in the bowl of flour and coat them completely. Fill a large pot with 4 inches of oil and set on high. Cook the chicken wings in batches and fry for about 15 minutes each, or until they turn golden brown. In a separate bowl add the melted Kelapo Ghee and lemon pepper seasoning. Drizzle over the cooked chicken wings and toss again! If you want a bit more flavor you can also squeeze half a lemon over the wings.

Peace, love and Kelapo

-Gabriella

Continue Reading International Day of Chicken Wings

International Day of Chicken Wings