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Coconut Oil - Possible Alzheimer's Treatment

Saturday, February 09, 2013

Please watch this short 5 minute link. You will be thanking me later. I know you know someone that could possibly benefit from this:

I wrote another blog about coconut oil a year or so ago but coconut oil continues to be a hot topic in the nutritional world. Here in America we have been taught that coconut oil is bad for us but that is not true.

Pacific Islanders consider coconut oil to be the cure for all illness. The coconut palm is so highly valued by them as both a source of food and medicine that it is called “The Tree of Life.” Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations.

If you have read my other blogs I have mentioned I fear I may have Alzheimer's as my memory worsens year by year. I have done a lot of research and I am hoping that when I get my diabetes under control I will also get Alzheimer's under control. Praying my memory loss IS due to my diabetes. There are many schools of thought out there that Alzheimer's is "Diabetes of the Brain". This is an article that can explain it better than I ever could:

The Many Benefits of coconut oil:

Breakthroughs in the treatment of Alzheimer’s
Kill viruses, bacteria, yeasts and fungus
Eliminate parasites
Boost energy
Improve digestion and absorption of nutrients
Improve insulin levels and helping regulate blood glucose
Eliminate stress on the pancreas
Prevent osteoporosis
Reduce inflammation
Support thyroid function
Reduce skin ailments like eczema and psoriasis
Used as a treatment for head lice
Control dandruff
Help prevent wrinkles and sagging skin

Try it! You have nothing to lose and may possibly gain back your memory. Here are some recipes to try to incorporate it into your diet:

Vegan Coconut Oil Chocolate Bars – 5 Minute Recipe
Makes 1 bar or cut up into pieces for other uses of chocolate in recipes

1 Tbsp of Coconut Oil
1.5 Tbsp Agave
1/2 tsp of vanilla extract
2 Tbsp Cocoa Powder

Note: You should be pretty precise when making this. More agave will impart more sweetness but also a softer chocolate bar. Less agave, I have found is just too dark (bitter) for me. But try it! The less agave you use, the firmer the bar will be, too.

Melt the coconut oil and agave ( use the microwave for 10 seconds)
Then, Add 1/2 tsp of vanilla extract & Stir
Then, Add 2 Tbsp Cocoa Powder & Stir
Pour into a dish lined with plastic wrap (or a silicone muffin liner or use parchment paper) & Freeze
Remove from Freezer Peel away the Plastic and either just dig in into bite size pieces…
…or into dice-sized pieces.

The taste is smooth, dark but not bitter, and coconut infused but not overwhelming believe it or not. The texture is that of a chewy protein bar so there’s some chew involved rather than a store-bought chocolate bar which is more of a snappy crunch.

Crunchy Granola Bars with Coconut Oil
by EcoViva

3 cups rolled oats
1 cup whole wheat pastry or spelt flour or all purpose flour
1 cup unsweetened shredded coconut
1 tsp baking soda
½ tsp salt
1/3 cup butter, melted *
1/3 cup coconut oil, melted, or VCO (virgin coconut oil)
¼ cup whole cane sugar, like Rapadura*
½ cup honey or maple syrup
1 cup chopped walnuts or almonds, optional
½ cup raisins, optional
½ cup chocolate chips, grain sweetened, optional

Combine all ingredients and put in a buttered 9 X 13” baking pan. Press down and even out. Bake at 325 degrees for 30 – 40 minutes, until nicely browned. Cool completely in pan before cutting.

EcoVivo recommends using the Rapunzel brand of Rapadura cane sugar, not only because it’s organic, but because they minimally refine the sugar cane, leaving many nutritious vitamins and minerals intact. This makes a brown product, so it will affect the color of your baked goods, but we still think it’s much better than using white sugar, even for something like lemon meringue pie!

*Note: We like the taste with 1/3 cup butter and 1/3 cup coconut oil, but you could easily change this recipe and add more coconut oil.

Breakfast in a Cup
Servings: 2
Preparation Time: 5 minutes

2 frozen bananas
1/2 cup rolled oat flakes
1 cup milk (use more or less to adjust to desired consistency)
1/2 cup coconut peanut butter or peanut butter
1-2 tablespoons coconut oil, melted
dash cinnamon
1 teaspoon vanilla
1 cup spinach (optional)

Place all ingredients in a good blender. Blend until smooth and well mixed. Pour into 2 glasses and drink immediately.

Caramelized Tropical Peach Smoothie
Servings: 2-3
Preparation Time: 5 minutes

1 1/2 cups coconut milk*, plain kefir or grass-fed milk
4 soy-free egg yolks (optional, but adds lots of sustaining nutrition and energy)
1 tablespoon virgin coconut oil, melted
2 tablespoons coconut flakes
1 tablespoon whole sugar (+/- to taste - this is what gives the delicious, caramelized flavor)
3/4 cup frozen peaches
1/2 cup frozen pineapple
1 teaspoon vanilla extract
dash salt

Blend all ingredients thoroughly until smooth. If desired, stir in a small amount more whole sugar to each serving for a delicious caramely crunch.

Roasted Coconut Cauliflower Recipe
Servings: 4
Preparation Time: 30 minutes

1 large head cauliflower
2 tablespoons solid coconut oil (approx. 1 1/2 tablespoons melted)
1-2 teaspoons sage
1-2 teaspoons thyme
Salt & pepper, to taste
fresh lemon juice

Preheat oven to 400 degrees F.
Prep cauliflower by cutting into pieces and wash. Dry well.
Put cauliflower in a large bowl add melted coconut oil, sage, thyme, and salt & pepper to taste. Mix together very well to coat all cauliflower.
Place on a baking sheet and bake for 25 minutes. The cauliflower will begin to brown around the edges.
Remove from oven and place back in the bowl and squeeze fresh lemon juice over top, mix well.
All ingredients can be adjusted for desired flavor.

Lemon Rosemary Coconut Oil Roasted Vegetables (vegan, gluten-free)
Prep Time: 5 minutes
Cook Time: 25 minutes

2 cups baby carrots or trimmed carrots
1 cup Brussels sprouts, halved
1 cup green beans, trimmed
1 cup broccoli florets
about 4 tablespoons coconut oil, divided; melted or softened
2 tablespoons fresh rosemary, chopped
half of one lemon, squeezed for the juice
salt and pepper, to taste

Preheat oven to 425F. Line a baking sheet with a Silpat Non-Stick Baking Mat , parchment, or spray with cooking spray. Place vegetables on tray (choice of vegetables is mix-and-match and amounts approximate; use what you have on hand or prefer). Drizzle with 2 tablespoons melted coconut oil or if solid, sprinkle small pea-sized pieces haphazardly over the vegetables and toss vegetables to coat. Sprinkle with rosemary, salt, pepper, or any additional herbs and spices desired. Squeeze the juice from the lemon over the vegetables, and bake for about 25 minutes, flipping them over midway through cooking. Add 1 to 2 additional tablespoons coconut oil, or as necessary, if they look dry when flipping.
Bake until vegetables are fork-tender and browned. Keep an eye on any cruciferous vegetables, especially broccoli, as it's prone to burning and pull it in advance of the other vegetables if necessary. Serve immediately. Extra vegetables can be stored in an airtight container in the refrigerator for up to 4 days.

Fast & Easy Thai Chicken Vegetable Curry with Coconut Oil

4 Tbsp Virgin Coconut Oil
2 cups diced chicken (you can substitute shrimp, scallops, beef , or pork)
1 bok choy
1 onion
1 red pepper
1 tsp. fresh ginger, minced
1 garlic, minced
2 cups chicken stock
1 - 14 oz can Organic Coconut Milk
1 tsp Thai Kitchen Red or Green Curry Paste
1 Tbsp Fish Sauce

Heat 2 tablespoons of the coconut oil over medium heat, and stir fry the chicken until it is cooked. Put the chicken in a bowl and cover to keep warm. Heat 2 more tablespoons of the coconut oil in the chicken pan, and add the onions and cook a couple minutes until soft. Add the red pepper and the bok choy and fresh ginger and cook a couple more minutes. Add the garlic and sauté for just 30 more seconds, being careful to not burn the garlic. Then dissolve the curry paste in a few tablespoons of the chicken stock (use a whisk if you need to), and add it along with the rest of the ingredients (including the chicken) and heat. Serve over brown rice. Serves 4.

Coconut Chicken with Plum Sauce
Servings: 4
Preparation Time: 25 minutes

4 to 6 bone-in chicken thighs
1/2 cup coconut flour
1/2 teaspoon salt
2 tablespoons coconut oil
1/3 cup water
3 tablespoons white wine vinegar
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper

6-8 Italian plums, pitted and halved
Dredge the chicken with the coconut flour, coating all sides. Sprinkle with the salt.
In a 12-inch skillet, heat coconut oil over medium heat. When it is melted, add the chicken pieces, skin sides down. Cook for 4-5 minutes, or until the skin is getting crispy. Flip over the chicken to let it brown for 2-3 minutes on the other side.
Stir together the water, vinegar, garlic, and pepper, and pour it around the chicken. Tuck the plum halves around the chicken pieces. Cover the pan and let it cook for 10 minutes, or until the chicken is cooked through. The sauce will thicken as it cooks, but for a thicker sauce, uncover the skillet and let it cook for an additional 3-5 minutes, or until the sauce is the desired consistency. Taste and adjust seasonings, if needed.

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