Garlic has been used world-wide as a traditional medicine for over 4000 years to treat several disorders such as arthritis, diabetes and infectious diseases (common cold, malaria, and tuberculosis) (Bratman 2000; Espirito Santo et al. 2007). Further, the microbiologist Louis Pasteur demonstrated the bactericidal properties of garlic; later it was called “Russian penicillin” in the Second World War II because, after running out of antibiotics, the Russian government turned to this ancient treatment for its soldiers. Recently, a new type of garlic, black garlic, was developed in Japan by processing (aging) ordinary fresh garlic in a temperature- and humidity-controlled room without using any artificial additives. The final products developed in … Read More
Background Age is no barrier to getting Alzheimers and dementia (related neuro-degenerative conditions) Doctors haven’t much of a clue about what causes it or how to treat it Brain cells starve cos they can’t metabolise their key food , glucose Cells start to die off – you get forgetful etc What causes it? Inability to metabolise glucose as key brain energy source What can be done to by-pass this? In absence of glucose, ketones manufactured in the liver can replace it But ketones only produced when carb consumption is low and hence Need to get all calories and nutrients required from fat Replace carbs with fat* (say from 60% of … Read More
Weight loss and eating coconut oil sounds like a contradiction in terms doesn’t it? It will certainly go right against what most of us have been constantly told since the 80’s. The fact is that coconut oil can have a major slimming effect. Here are 7 ways in which coconut oil helps you lose weight 1) Coconut oil makes you feel fuller for longer When I rehydrate from overnight with a good half litre cup of warm water, I put in a desert spoon of coconut oil. My kidneys get the kick start from their state of slumber with the warm water. And the coconut oil kick starts my liver, … Read More
By Bruce Fife, ND – See also www.coconutresearchcenter.org Patti Smith sensed something was wrong. Her mind seemed to go into a fog at times. She would fumble for words, forget appointments, and often stopped abruptly in mid-sentence, forgetting what she was about to say. She was a productive worker and was one of the top sales consultants for BB&T bank in Washington, D.C. But brain fog made it increasingly difficult for her to sell bank services to corporate clients and her productivity began to wane. “I thought it was stress,” Smith says. So after struggling for a couple of years with this problem she decided to take the summer off, … Read More
Wow moringa tea made from moringa powder – that was a bit challenging. I’ve still got the green bits stuck in my teeth! I’m gradually winding my way into this food. It has such huge raps from all over the place for its dietary and therapeutic values. Just take a look at what this usually conservative web site here has to say about moringa. http://www.webmd.com/vitamins-supplements/ingredientmono-1242-moringa.aspx?activeingredientid=1242&activeingredientname=moringa Eating the root may not be too great for you though – paralysis and death. Think I’ll stick to the leaves. Already I am starting to think about what things in the coconut world to combine it with.
Food experimentation day today to make small crackers with ground chia seed and moringa, aided and abetted of course with coconut milk and some small helping of Zenian coconut nectar Moringa is another miracle tree like the coconut – so called because of all the dietary and therapeutic benefits that come from consuming it. It’s particularly high in A,B and C group vitamins. As importantly if not more so, is that it is really high in minerals. It has for example three times the potassium of bananas – I know the graphic says fifteen times but I am being really conservative, basing this on other writings. Its also incredibly high … Read More
This recipe combines fermented back garlic pouring sauce for fresh fried salmon and a crispy vegie salad with a dressing made from coconut aminos sauce. I really go for combinations of vegies in salads that have contrasting qualities. I like the crunch/softness (avocado and green and red pepper), sweetness/sourness (coconut aminos sauce and lemon juice), salty/bitter or slighty bitter (again coconut aminos sauce and blue cheese as the salty and fresh herbs with fennel as the slightly bitter). I also like contrasting colour variations in terms of greens/reds/yellows. All of these give a visual and a sensory lift to any meal. With that in mind, I have been exploring dishes that I can use fermented … Read More
This alt KFC recipe using coconut oil to deep fry chicken pieces is so easy you’ll, kick yourself. And then there is the added advantage of not using dodgy liquidy type polyunsaturated vegetable oils in your cooking. Wiki lists the oils used to fry chicken in KFC as canola, sunflower, soy or palm and that KFC had changed over from using partially hydrogenated vegetable oils – the ones of trans ill repute. Just briefly then to add the “using the healthy fat plug” and not liquidy vegetable oils. such as canola and sunflower. Sally Fallon and Mary Enig from the Weston A Price Foundation beautifully unpick the history and dangers of using canola oil in their 2002 article The great Con … Read More
Catching a noro virus infection always had certain inevitability about it. Sharing a house with a sick mother who had a noro virus infection for 3 days was always a pretty good risk for catching this despite my being fanatical about personal and house hygiene. Then my young daughter succumbed and was sick all night next to me.
I thought it worthwhile to post some of this vehemently opposing view on coconut oil sent to me by a public health nutritionist. This story is contained within a widely available publication called the Healthy Food Guide.