7 Things Your Doctor’s Not Telling You About Coconut Oil

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7 Things Your Doctor’s Not Telling You About Coconut Oil

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Do you notice more coconut oil in your grocery, discount or health food store? Coconut oil is everywhere, and in everything, from food to beauty products, as more people discover its benefits.

Health-conscious people have known about coconut oil for many years. As its popularity increases, so has its availability. Common in the Philippines, where it’s grown and produced, this simple oil is nothing short of miraculous because of the many things it can do. After harvesting, the white coconut “meat” is removed, dried and pressed to remove the oil.

Coconut oil contains medium-chain fatty acid (MCFA), which has long been thought to clog arteries, although newer studies are showing just the opposite. MCFA digests differently than long-chain fatty acids, starting in the digestive system. They’re sent directly to the liver, where they are turned into ketone bodies (water-soluble molecules) used for energy in your kidneys, brain and muscles. But you likely won’t hear this from your doctor.

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If you’ve never tried coconut oil, (and you’re not allergic) here are seven reasons why you should:

Coconut oil. . .

1. Is better for cooking. Hydrogen molecules are added to soy or other “vegetable” oils to extend shelf life. This type of oil can turn trans-fat when you cook with it. Coconut oil has a naturally long shelf life without preservatives, withstands higher cooking temperatures and can be used in place of butter or olive oil. It’s liquid above 76 degrees Fahrenheit, and solidifies at lower temperatures.

2. Has natural anti-fungal properties. If you suffer with heartburn, acid reflux, bloating or other digestive issues, you may have an overgrowth of Candida albicans, or yeast overgrowth in your gut. Coconut oil’s lauric acid fights back. Taken daily, the oil’s acids help reduce and eliminate “bad” bacteria in the gut and allow healing.

3. Helps with weight loss and energy. Coconut oil’s MCFA helps the body metabolize fat, which is used for energy. These acids also keep your blood sugar stabilized and prevent cravings for salty or sweet junk food. Fat also provides better satiety longer, which keeps you from eating what you shouldn’t.

7 Things Your Doctor’s Not Telling You About Coconut Oil

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4. Can help with hair repair and re-growth. The small molecules of the medium-chain fatty acid are able to penetrate the hair shaft better than other oils.

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Coconut oil prevents frizzing much better than silicone- or alcohol-based products, which can dry your hair. A very small amount hand-rubbed onto towel-dried hair before drying and styling works well to stop frizz and give a healthy shine.

5. Has been shown to improve cognitive functioning in Alzheimer’s patients. Ketones supply the brain with energy, and coconut oils create an alternate source. There are numerous stories of diagnosed Alzheimer’s patients who started taking coconut oil daily and saw improvements.

6. Is a natural moisturizer. Your skin is your biggest organ and will absorb anything you put on it—including chemicals in your toiletries. Coconut oil is easily absorbed into your skin with no toxic chemicals. Use a small amount on your hands, feet, or any place you need a little extra moisture.

7. Can help improve dental care. Oil-pulling,” or simply swishing coconut oil around in your mouth, coats your teeth and helps remove plaque, stains and odor. It’s primarily an Ayurvedic medicine practice, but is gaining attention (and fans) here in the US. Oil-pulling also helps with bleeding gums and heart health by helping to remove oral bacteria that can migrate into the heart.

Do you need any more reasons to try coconut oil?

*This article is for informational purposes only and is not intended to diagnose or cure any particular health condition. Please consult with a qualified health professional first about this method.

Are you a fan of coconut oil? Share your uses for it in the section below:

Sources:

https://draxe.com/coconut-oil-benefits/

https://draxe.com/oil-pulling-coconut-oil/

http://coconutoil.com/coconut-oil-reverses-alzheimers-in-45-year-old-woman/

http://www.well-beingsecrets.com/health-benefits-of-coconut-oil/

http://www.well-beingsecrets.com/how-to-use-coconut-oil-for-hair/

http://www.well-beingsecrets.com/coconut-oil-for-weight-loss/

http://coconutoil.com/study-coconut-oil-improves-memory-and-brain-function/

http://articles.mercola.com/health-benefits-coconut-oil.aspx

http://articles.mercola.com/sites/articles/archive/2010/10/22/coconut-oil-and-saturated-fats-can-make-you-healthy.aspx

http://articles.mercola.com/sites/articles/archive/2016/09/26/coconut-oil-benefits.aspx

http://articles.mercola.com/sites/articles/archive/2016/08/22/mct-oil-health-benefits.aspx

http://articles.mercola.com/coconut-oil-for-hair.aspx

Five Healthy Alternatives to Bisquick Pancakes

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pancakesPancakes have always been one of my favorites breakfast treats, and I’m willing to bet that many of you reading this feel the same way. It hits the spot in all the right ways, yet somehow leaves you asking for more. It’s not unlike eating dessert for breakfast (hell, it even has “cake” right in the name).

But that’s also kind of the problem. Pancakes are undoubtedly one of the least healthy ways to start your day, especially if you make them with Bisquick. If you haven’t already, read the ingredients list sometime. Every Bisquick pancake comes saddled up with a hefty serving of unpronounceable garbage.

However, there are plenty of healthy and tasty alternatives that will make you wonder why you ever used Bisquick in the first place. Below, are a few of my favorites.

Banana Pancakes

Let me start by saying that you will find a ton of different pancake recipes on the internet, but since we’re looking for alternatives to Bisquick, I’m just going to share the simplest version of each recipe, and link to more detailed versions for those of you with tastes that are more refined than mine. With that said though, banana pancakes are probably the easiest meal to make on this list.

Honestly, they don’t taste like a traditional pancake. In fact, they taste way better. It has the texture of cream filling or custard, but with a lightly crisped coating. I usually mash up or blend a large ripe banana with one egg, but other recipes will call for a ratio 2 eggs for every 1 1/2 bananas. A pinch of baking powder will also help fluff them up a little. Once you put your batter together, add your favorite spices and fry them in butter. Keep the cakes small though, since it’s impossible to flip a large banana cake without it breaking.

Coconut Flour Pancakes

Coconut flour has become a really popular alternative for dishes that are traditionally wheat based, and understandably so. Each serving comes with a modest dose of protein, easily digestible fats, and fibers. That’s a nice step up from white flour, which tends to be lacking in nutrients. Fortunately, coconut flour also makes a pretty mean pancake.

For one person, I’d suggest mixing a single egg with a splash of milk, and anywhere between two tablespoons and a quarter cup of coconut flour (as you can see, I’m not a big fan of following recipes to the letter). Most recipes call for a pinch of baking powder as well as sea salt, but I’d skip the salt if you’re sensitive to that taste. Cook on medium heat with butter, or perhaps coconut oil if you’re just crazy about the stuff.

Almond Flour Pancakes

While almonds usually make a fine addition to many meals, in this case they rock as the main course. I usually mix a half cup of almond flour with a single egg, and add two tablespoons of water with a touch of salt to the mix. Cinnamon and Nutmeg also go well with the batter. Though I haven’t tried it yet, I hear that mixing this with some variation of the coconut recipe is to die for.

Quinoa Flour Pancakes

I have to admit, there are other items on this list that most people will probably find tastier, but quinoa pancakes make up for it by being super nutritious. Not only is quinoa loaded with vitamins and minerals, but these nutrients are very well balanced together. It also doesn’t hurt that each serving of quinoa comes with a few grams of high quality protein.

Most recipes will call for baking soda or baking powder, or they’ll have you mix the quinoa with wheat flour, but I honestly think that the batter is perfect with only three ingredients. Mix one egg with a half cup of quinoa flour, and slowly add milk until you have a gooey consistency. They cook a little faster than regular pancakes so keep a close eye on them. You’ll find that flipping them is really easy since quinoa holds itself together. I’ve never had one of these cakes break on the spatula. After it’s done, you’ll find that it’s a little heavier than a regular pancake, but with a nutty flavor. Instead of syrup, I usually mash up a banana and use it as a spread.

Sweet Potato Pancakes

I once tried cooking up pancakes that were made from sweet potato flour. It was super easy to make, but unfortunately it tasted pretty awful. It was way too starchy and I didn’t feel very well after eating it. If you want to make these pancakes, you’ve got to start with a fresh sweet potato. It’ll take a little more effort, but it’s worth the wait.

Like the quinoa cakes, most recipes call for wheat flour and baking powder, but there’s a two ingredient recipe that really hits the spot. Keep this one in mind if you ever have leftover sweet potatoes, since the process is a little time-consuming. You start by roasting a sweet potato in the oven, and then you gather the flesh into a bowl. Mix in two eggs with whatever spices you prefer, and thoroughly whisk it all together. Cook on medium high heat for about 5-7 minutes, flip them, and cook the other side for 3-5 minutes. Since these won’t bubble like normal pancakes it’s hard to tell when they’re done, so use a timer (FYI, quinoa cakes don’t really bubble either). Serve with butter, honey, or maybe even a little cream cheese.

On a final note, if you’re trying to find a healthy alternative to pancakes, you should also be looking to replace your store brand syrup. Throw out the Aunt Jemima and buy real maple syrup. It’s usually in a little glass jar, and it tastes way better. Other than that, my favorite alternatives are honey and molasses. Most people don’t think of molasses as a condiment, but it’s worth trying out on a few of these recipes. You haven’t lived until you’ve had honey, butter, and molasses on a sweet potato.

Joshua Krause was born and raised in the Bay Area. He is a writer and researcher focused on principles of self-sufficiency and liberty at Ready Nutrition. You can follow Joshua’s work at our Facebook page or on his personal Twitter.

Joshua’s website is Strange Danger

This information has been made available by Ready Nutrition