The Benefits of Coconut Oil
Over the next few days I’ll be talking about foods/supplements I’m adding to my diet, and why. The first is coconut oil.
Since starting a raw diet, I’ve read about the
benefits of coconut oil, and have included it in recipes here and there. I have even been using it as my primary moisturizer!
Lately, I’ve been revisiting the benefits
of coconut oil in online articles, and have decided it’s time to make it a part of my everyday diet.
What’s so great about it?
Coconut oil is the most abundant natural source of lauric acid
(a medium-chain fatty acid), aside from breast milk. In the body, lauric acid converts to a compound called monolaurin. Monolaurin destroys fungus, bacteria, and viruses by disrupting the lipid membraine of these organisms. Nursing babies take in many grams of lauric acid per day, no doubt one of the reasons breast-fed babies get sick less. Without enough lauric acid, our bodies can’t produce monolaurin, and we miss out on all those antiviral & antibacterial benefits.
One of the articles I found (Learn About the Many Benefits of Lauric Acid in Coconut Oil) recommended to consume about 3 Tablespoons each day to protect against bacteria, and viruses, boost your metabolism, and improve skin and hair.
Make sure to use organic, cold pressed, extra virgin coconut oil!
How I’ll be eating it
Today the thought occurred to me: if I used to spread butter on crackers, why not try coconut oil? They are both a solid fat. I tried it on one of my Kitchen Sink crackers, and it wasn’t bad! It is a little on the bland side, but there is something very appetizing about the texture and the way it melts in my mouth.
An interesting side-effect is that I felt great after eating it (as opposed to sluggish after eating my ‘failed almond butter‘ almond spread); the coconut oil did not have this effect at all. It may be due to the reduced carbohydrate content.
I’ll be eating the coconut oil spread on crackers for now. I have used it in many dessert recipes, but that is out because of the “no sweetener” rule on the first phase of this diet.
My Food on the Trial
Breakfast
My recent creation, the Kitchen Sink Cracker, crumbled into a bowl with almond milk. I’ve been loving this combo!
Snack
I recently mentioned that I purchased a protein mix with hemp protein, Maca, and E3 Live (algae), and decided not to use it in my first month due to the maca (see Phase Chart).
I changed my mind, after having some issues with sleep. I’m wondering if my unsettled sleep patterns could be due to hormonal imbalances. I decided it wouldn’t hurt to try the mix for the benefit of the maca, which is supposed to balance hormones.
The smoothie I made consisted of 1C water, 2Tbsp of my almond spread I was talking about above, 1 scoop of the protein mix, a few drops of stevia, a few ice cubes, and a Tbsp of chia seeds to help in thicken slightly (they’re highly nutritious too)!
The taste wasn’t horrible, but not great either. It was drinkable.
Lunch
A very filling dandelion & red pepper salad, with a little romaine and onion thrown in. Tahini dressing with my makeshift tahini from day 18.
Today was a “go with the flow” day for dinner. We had to attend a memorial service, and family gathering. I brought along some raw goodies left over from game day: onion flax crackers, pico de gallo, and guacamole. I have to admit I’m getting tired of this, but it was nice to have something pre-made that I could just gather and go.
Fitness
The workout today was step aerobics and felt good. Muscles a teeny bit sluggish, feeling better as the 20 min workout progressed.
I hope your health endeavors are bringing some zip to your life! Whatever it is you’re doing to stay healthy, keep it up!
{ 1 trackback }