It took me a while to jump on the Coconut Oil bandwagon. I’ve used it off and on over the last few years, I still was more of an Olive Oil kind of woman. But over the last 6 months I’ve made the change and now am almost only Coconut Oil and occasionally Olive Oil.
Why did I change? I kept reading about all the benefits for my health.
Coconut oil is high in natural saturated fats. Saturated fats not only increase the healthy cholesterol (known as HDL) in your body, but also help to convert the LDL “bad” cholesterol into good cholesterol. By Increasing the HDL’s in the body, it helps promote heart health, and lower the risk of heart disease.
Some of the Scientific Benefits:
Increases Weight Loss
Can Help Fight Infection
Helps Lose Abdominal Fat
Prevents Gum Disease and Tooth Decay
Protects your Kidney and Liver
Reduces Inflammation and Arthritis
Supports Thyroid Functioning
And there are more……
Many people misinterpret the term “virgin” coconut oil as not being oil that is not refined at all; however, all coconut oil is refined considering oil does not actually grow on trees. Therefore, virgin coconut oil actually refers to oil that is the least refined. That being said, most nutritionists will, understandably, only recommend virgin coconut oil to avoid the adverse affects that refining may have on the last oil product.
It’s recommended to consume two tablespoons of coconut oil per day.
Here are some great recipes: http://www.bonappetit.com/recipes/slideshow/how-to-cook-with-coconut-oil
Some of my personal favorites are: Any vegetable that you would roast with Olive Oil make the switch to Coconut Oil.
I love taking a Butternut Squash, microwaving it for 1 minute or so and then peeling it (microwaving it makes it easier to peel). I then remove the seeds and cut up in bite size pieces. I will then cut up a sweet onion. Put in a gallon size bag; add Coconut Oil and some sea salt. Put in the oven at 400 degrees for 30-40 minutes.
I also love putting Coconut Oil in the pan heating it up and adding any vegetables that I have, cooking until tender adding some spinach and then adding eggs depending on how many people you are serving… Delish!
Roasted Chicken: Preheat your oven to 300 – 350 degrees. Take a roasting chicken and rub coconut oil on the outside and under the breast of the chicken and skin add lemon pepper on the outside cut up a lemon and put it the chicken cavity with some onion. Add whatever vegetable you want to surround your chicken. Add a little chicken broth in the bottom of the pan and let cook uncovered until done. It’s done when you insert a thermometer into a meaty part of the leg (avoiding the bone.) When the temperature reaches 165 degrees, pull the bird from the oven. Let rest 10 minutes. Kitchen Tip: thigh meat is forgiving, even if overcooked. Cook 1 ½ – 2 hours. https://cooking.nytimes.com/guides/11-how-to-roast-chicken
Here is my favorite brand of Coconut Oil Nature Way: https://www.amazon.com/s/ref=nb_sb_ss_c_2_11?url=search-alias%3Dgrocery&field-keywords=nature+way+coconut+oil&sprefix=Nature+Way+%2Caps%2C177&crid=3NR9NDLR5PSJK
Here’s some information on how to use Coconut oil with your skin. http://blog.paleohacks.com/coconut-oil-for-skin/#
I know you can get your 2 tablespoons in daily and you will start to see all the benefits!
March 29, 2017
Functional Endocrinology of Ohio
Akron: 2800 S. Arlington Road, Akron, Ohio 44312 (330) 644-5488
Cleveland: 6200 Rockside Woods Blvd., Ste. 100, Independence, Ohio 44131 (216) 236-0060
Dr. Keith S. Ungar, Dr. Andrew Kender, Chiropractic Physicians