Ref By: - Bruce Fife's N.D., Lynett.A.Villariba
NUTRITIONISTS tell us that we need fats and oils
- to lubricate our joints and intestines.
- strengthen cell membranes.
- nourish the skin.
- restore fat-soluble nutrients to the tissues.
Food oil is made up of fatty acids-individual fat molecules whose length of carbon chain determine health properties. Shorter-chain fatty acids are more soluble and not stored as fats like long-chain fatty acids.
Saturation of hydrogen atoms in fat molecules gives oil stability and shelf life. Oxygen, heat and light cause unsaturated fatty acids to (1) turn rancid, (2) form trans fats, (3) create free radicals.
A generation ago, imported food oil producers made us believe that all saturated fats were bad for the heart. But when it was found later that their highly processed polyunsaturated oils were causing cancer, they shifted to genetically altered mono-unsaturated.
Now, in an about-face, researchers are showing that the highly refined and hydrogenated canola, soybean and corn oils were unhealthy, while finding coconut oil as healthiest.
Filipinos who held onto their traditional oil proved wise in not jumping out of the frying pan into the fire. The big food oil business which tried to sell us saturated fat lies ended up being fried in their own oil.
66-92 % Saturated Refined Coconut Oil
No missing hydrogen atoms in its 92% saturated fatty acids makes it the only oil healthy and safe for cooking in high heat.
Virgin coconut Oil A unique medium-chain length of carbon atoms makes coconut oil easily digestible. It has the highest lauric fatty acids (53%), one of only few antiviral from nature.
Raw Butter Its 66% saturation makes it solid at room temperature so that it will not turn rancid easily. Its unique short-chain fatty acids are beneficial to health.
Natural Butter is produced by agitating whole milk from pasture-fed cows, goats or water buffaloes until fat rises to the top. The natural process churns out 66% saturated fat, including 12-15% short- and medium-chain fatty acids. Four-carbon antimicrobial butyric acid unique to butter, is found mostly in butterfat from cows. Six-carbon capric acid, an antifungal, is found mostly in butterfat from goats.
Cold press/refined Virgin coconut oil, extracted from fresh coconuts by natural cold-press and fermentation has Vitamin E and added nutrients. Fresh coconut oil, expeller-pressed from coconut pulp without the use of chemicals, still retains valuable antimicrobial fatty acids to function as a healthy, safe oil for cooking. Refined, bleached and deodorized oil (RBD), processed from copra in high heat, loses heat-sensitive nutrients but still remains safe as a frying oil up to twice use.
Traditional Raw butter is a source of:
- fat-soluble vitamins A, D, K and E which can survive the pasteurization process.
- an anti-stiffness compound in raw butter that protects us from
* degenerative arthritism
* hardening of the arteries
* cataracts and
* calcification of pineal gland
- a powerful catalyst (Activator X) that helps the body absorbs and utilizes minerals.
- short- and medium-chain fatty acids that are antimicrobial, antitumor and immune system-healthy
- a balance of omega-6 and omega-3 essential fatty acids in small but nearly equal amounts.
- conjugated linoleic acid (CLA) from pasture-fed cows that has strong anticancer properties.
- lecithin for the proper assimilation and metabolization of cholesterol and other fats.
- good cholesterol for growth and development like that found in mothers milk that can protect against cancer, heart disease. It is when cholesterol gets oxidized in high heat that is bad.
- glycosphingolipids, protects against gastrointestinal infections in the very young and the elderly found in whole milk and lost in skimmed milk.
- trace minerals-manganese, zinc, chromium and iodine, antioxidant selenium
4,000 years recorded benefits Coconut oil has 4,000 years of recorded health benefits in Ayurvedic medicine. During the Spanish era, Filipinos extracted oil naturally even after English merchants introduced commercial copra oil milling in 1850 The anti-tropical oils propaganda in 1950 intensified through the American Soybean Association's media campaign in 1987. By the mid-1990's, scientists were declaring coconut oil as the new health oil for the 21st century while uncovering health risks for other oils.
Prevent heart disease Cardiologist Dr.Conrado Dayrit notes that coconut oil-consuming Filipinos don't have the same health problems of polyunsaturated oil-consuming communities. Despite inroads made by imported oils, coconut oil is keeping Filipino heart mortality rate low, the rate of infectious diseases down, and making them younger-looking for the following reasons: Coconut oil helps prevent heart disease In 2000, leading hormones researcher, Dr.Raymond Peat confirmed that a sufficient quantity of coconut oil adds regularly to a balanced diet:
1) lowers cholesterol to normally promoting the conversion of bad LDL cholesterol into the anti-oxidant pregnenolone
2) tends to restore the heart -healthy processes inhibited by unsaturated fats, like metabolism, clot removal and immune function,
3) reduces the body's need for the liver's formation of fat, allowing energy to be used, rather than stored
4) inhibits the liver's formation of fat, allowing energy to be used, rather than stored, and
5) can kill major types of atherogenic bacteria and viruses in the blood.
Coco oil can prevent cancer Dr. Mary Enig found that coconut oil acts an antioxidant. It slows down the oxidation of unsaturated fatty acids. Coco oil prevents infectious diseases Bruce Fife's book lists lipid-coated bacteria, viruses and fungi coconut oil can treat.
