Date: June 12th 2007

Eating & Healing: Highest Grade Raw Coconut Oil

Health and Nutrition Newsletter, Vol. 107 Issue 6b

Published by Health Freedom Resources
http://www.healthfree.com


“Coconut oil has been called the healthiest dietary oil on earth.

If you're not using coconut oil for your daily cooking and body care needs, you're missing out on one of nature's most amazing health foods.”
~ From the back cover of the book The Coconut Oil Miracle by Bruce Fife, N.D. which provides a comprehensive look at coconut oil both as a food and as a medicine.
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Pure, unadulterated virgin Coconut Oil is not only a gourmet cooking oil, but also healthful food in its own right.
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"Your Coconut Oil was the first type of coconut oil I ordered on line. It is absolutely delicious - I love to take a tablespoon of it and let it melt in my mouth. I put it in soups as it really improves the flavor. I also use it for stir frying. I assumed all coconut oil would taste just as good so I ordered a quart bottle from another company. Their coconut oil had such a different taste from your Coconut oil if it had been the first that I had tasted I would have never bought coconut oil again.” M.H.
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TRY Our Delicious Unheated Premium Virgin Coconut Oil for yourself!
On Special Sale for June!
http://healthfree.com/shop/index.php?action=item&id=59&prevaction=category&previd=2&prevstart=0
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The Science of Coconut Oil

Coconut oil is high in lauric acid, a component of mother's milk, which is converted by the body into compounds with antiviral, antimicrobial and antifungal properties, according to Dr. Mary Enig**, Ph.D. These properties have lead to research on the potential benefits of coconut oil in the treatment of HIV, SARS, and other viral ailments.

Because coconut oil is, in large part, made up of medium chain triglycerides, it doesn't have to be broken down in the digestive tract like other fats and can immediately be used by the body as fuel. This makes it ideal for people with slow metabolism or low thyroid (hypothyroidism) and for people with Crohn's Disease, colitis and other digestive disorders who normally have problems digesting fats.

Since coconut oil is burned by the body as fuel rather than being stored as fat it’s ideal for those interested in weight loss. Dr. Bruce Fife writes that coconut oil is good for diabetics since it not only does not contribute to the disease but in fact helps control blood sugar. A number of other references refer to the use of coconut oil in combating chronic fatigue, candida, and parasites as well as for skin and hair care.

Coconut oil is truly an ideal food: it is not hydrogenated, contains no trans fats and is very stable with a long shelf life. I would invite you to read further some of the references found in a Google search of Dr. Mary Enig; Dr. Bruce Fife; and Dr. Jon Kabara, to name few, on the health benefits of using coconut oil.

**"Dr. Mary G. Enig, a nutritionist/biochemist of international renown for her research on the nutritional aspects of fats and oils, and a clinician in Silver Spring, Maryland, a consultant on nutrition to individuals, industry, and state and federal governments. She was an early and articulate critic of the use of trans fatty acids and advocated their inclusion in nutritional labeling. She received her Ph.D. in Nutritional Sciences from the University of Maryland, College Park and is a fellow of The American College of Nutrition, a member of The American College of Nutrition, a member of The American Society for Nutritional Sciences, and President of the Maryland Nutritionists Association."


"I had to get back to you and tell you how terrific your product is (as well as your outstanding service) the oil I received from you is the best I have ever used!! The taste is so clean and the texture is nice and smooth and I can even fry with your product and my house smells like a coconut air freshener has been opened~ finally no greasy fried foods odor! We may have gotten the same benefits from the "other" oils but they were more of a brown color and the texture and odor when I used them to fry things made me think that some of the husk must be in the oil..kind of a nasty burned hair odor, YUK! Thanks again for such a terrific product and terrific service...I have placed an order for 3 more bottles."

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"Yummy, yummy, yummy! I think I could eat this by itself. Soooo good. Your Coconut Oil has a wonderful buttery, coconut flavor. The taste is smooth, the texture silky. It is melt in your mouth delicious with no harshness or aftertaste. Previously I was using a raw, cold-pressed coconut oil from Fiji. And, although the Fiji oil is just as fragrant and pristine as Coconut Oil Supreme, it was not as smooth, buttery or delicious... Also, I am impressed at your reasonable prices. Thank you for being a great source for the best oil on earth!"

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JUNE SPECIAL!
1 lb bottle of Natural Light Foods Unrefined Highest Grade
Virgin Raw Coconut Oil (17.4 fl.oz.)
Discounted from $16.00 to $12.45!
http://healthfree.com/shop/index.php?action=item&id=59&prevaction=category&previd=2&prevstart=0


Cholesterol concerns?


As a result of all of the misinformation which has been spread about coconut oil over the past 30 years as well as the constant media harping on the dangers of fat and cholesterol we are frequently asked the following question: "Isn't coconut oil bad for my cholesterol?"

Coconut oil is rich in saturated fat, which is why it is bracketed with animal fat by many people. It should be noted that coconut oil has no cholesterol, as the latter is a component of animal fat only. However, intake of saturated fat may result in the elevation of the blood cholesterol levels. But all oils are not the same. Coconut oil is a good food, as most of its saturated fatty acids are what we call Medium-chain fatty acids (MCFAs). They account for nearly 64% of the fatty acids in coconut oil. It is only coconut oil and palm kernel oil, among all of the edible oils, that contain these good Medium-chain fatty acids.

All other vegetable oils and the animal oils contain Long-chain fatty acids (LCFAs).

The only exception is butterfat, with 12% short-chain fatty acids.

Unfortunately those who equate coconut oil with other saturated fats do not know that there are different varieties of saturated fats. Coconut oil is, therefore, different from all other oils containing saturated fatty acids. Being a Medium-Chain Fatty Acid oil, coconut oil has certain definite advantages over other Long-Chain Fatty Acids.

• The digestion of coconut oils is faster and starts almost in the mouth itself and undergoes complete digestion in the stomach and upper intestine not requiring the pancreatic juice lipase for its digestion.

• It also has better solubility in biological fluids, getting absorbed directly into the portal blood and carried to the liver directly to undergo rapid oxidation to release energy.

• Coconut oil does not produce any significant change in the circulating VLDL (very low density lipoprotein).

• [Other oils and animal fats containing Long-Chain Fatty Acids need pancreatic lipase for their digestion and do not easily mix with biological fluids, and so are absorbed after being re-esterified inside the intestinal cells into triglycerides. They are first incorporated into large insoluble particles called chylomicrons by the intestinal cells. These then go to the liver via the lymphatics and the circulatory system, thereby going round all parts of the body before going to the liver for final oxidation. They are, therefore, more likely to get deposited as fats and also change the blood fat content.]
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"This is the best frying oil I have ever used. It is also an amazing moisturizer - no greasy, waxy, wet or oil feel, just instant softness. It is delicious!"
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"You guys have the most delicious tasting coconut oil I have ever tasted! I tried 5 different brands. You're the best!" S.W.



TASTE THE DIFFERENCE YOURSELF in Our Delicious Unheated Premium Virgin Coconut Oil!
On Special Sale this month!
http://healthfree.com/shop/index.php?action=item&id=59&prevaction=category&previd=2&prevstart=0

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Types of Coconut Oil
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All coconut oil is not created equal. There are several types of coconut oil, depending on the method of production. The most commonly available oil and the oil you are most likely to find is RBD oil. Refined, Bleached & Deodorized. This oil is produced from copra (dried coconut meat). Due to the drying process (often air or sun drying) the resulting oil must be refined, bleached and deodorized in order to make it suitable for use. The final product is yellowish-white in color with a thick texture and no taste or odor. This was the oil which for many years was used in commercial baked goods and for popping corn. Although coconut palms do grow in some states in the United States, this RBD oil is generally the only oil which might be familiar to those of us living in the U.S.A. Although it has been exposed to bleach, solvents, high temperatures, etc. this oil is referred to as "natural" in the Western World, in essence meaning only that it has not been hydrogenated and melts at
around 76° F.

Cold Pressed ‘virgin” coconut oil. This category can be further subdivided to reflect differences in the starting materials used to produce the oil and the methods of production. Although the term "cold pressed" is commonly used to describe "virgin" coconut oils, it really doesn't mean much in the overall scheme of things. One aspect of the production of "virgin" oil which is constant regardless of the method used is the need to reduce the final moisture
content of the oil to 0.1% or less. This is necessary to prevent the oil from becoming rancid. The manner in which this requirement is met depends on the extraction method used as described below.

• Traditional Hand Pressed/Home Made. In this process, fresh coconut meat is grated and pressed to produce a coconut milk which is a mixture of oil, water, proteins, etc. This mixture is allowed to ferment for approximately 48 hours which causes the solids and water content to separate from the oil. The oil is then heated to remove the remaining moisture. The oil must be heated at a high enough temperature and for a long enough time to reduce the moisture content to a point which will prevent rancidity. The fact that this oil is produced in small batches by many different individuals may result in considerable variation from one batch to another. The texture of this oil is medium to thick.

• Direct Micro Expeller. Like the oil described above, this is a village process, but rather than extracting the oil from coconut milk, the fresh coconut meat is dried and then pressed.

• Premium Virgin Oil. This process produces oil with the least amount of processing so that the natural vitamin E, antioxidants and fresh coconut "essence" are retained. Fresh coconut meat is grated and expeller pressed to produce coconut milk (like the process above). The coconut milk is then centrifuged using a proprietary process to separate the oil from the other components. This oil has a very light texture and since no heat at all is applied it retains all the flavor and scent of fresh coconut. Unlike many village process "virgin" coconut oils, this oil is produced under strict hygienic conditions. The facility producing this oil is ISO certified, HACCP certified and the oil is produced in a Kosher-certified facility.This oil has such a light and delicate flavor and aroma that you can literally eat it by the spoonful.

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"Hi, I am from the Philippines where coconut trees are abundant. There are many companies here making and selling Virgin Coconut Oil (VCO). I bought and tasted many of them but it leaves rancidity in my mouth. I even made VCO myself but I'm not satisfied. The order I made from you arrived and I tasted it. It's really different from the ones available here. When I tasted it, it was so smooth and there was no taste of rancidity. It leaves a mild coconut meat flavor in my mouth. How did you do it?" D.R., Philippines

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I love your coconut oil!.....I have been using it for approximately one year. (I did try a competitors oil but it was gritty and tasted like the brown covering on fresh coconut....) I do enjoy your oil and use it daily either in a protein shake, as the base for my stir fries; in my homemade biscuits and muffins, in pie crusts :) and of course by the spoon. I also apply it to my skin after I shower. It has done wonders both from the inside (taken internally) and the outside. My skin feels incredibly soft and has a healthy sheen.... Thank you for your commitment to an excellent product!! I hope you have plans in place to maintain your production forever.” Sincerely, Dorinda B.

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"Okay, I admit it - I'm an IDIOT!!! Quite a few months back, I ordered some of your coconut oil and found it to be the absolutely most wonderful tasting coconut oil! Then I read Sally Fallon's book and she recommended oil by another distributor, so I bought a 5 gallon pail! … So now I have 5 gallons of coconut oil that I cannot choke down! TO ANYONE CONSIDERING GETTING THEIR COCONUT OIL ANYWHERE ELSE - DON'T DO IT!!! You will be sorry! I think I'll try frying a turkey in the oil I have - I bet that would be edible." S.P.
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Many people have inquired about the difference between coconut butter and coconut oil. They are one and the same thing. We generally think of oil as being liquid and since the liquid-solid transition temperature of coconut oil is approximately 76°F, it is often solid at room temperature and is therefore frequently referred to as coconut butter (since we think of butter as being solid at room temperature).

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1 lb bottle of Natural Light Foods Coconut Oil (17.4 fl.oz.)
Discounted from $16.00 to $12.45! – June Special

A 32-ounce wide neck glass bottle of Natural Light Foods Coconut Oil,
Discounted from $29.95 to $26.35! – June Special

To order online:
http://healthfree.com/shop/index.php?action=item&id=59&prevaction=category&previd=2&prevstart=0


Or to order by phone, call Health Freedom Resources at 727-443-7711 today and ask for the Special Sale price!


Enjoy your food and be healthy!

Best,

Ron Radstrom
Health Freedom Resources
http://www.healthfree.com



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