We’re doing a SECOND CHANCE group buy—with not only UNPASTEURIZED almonds, but also the best coconut oil I’ve ever tried, organic and cold pressed, silky and delicious—and for nearly $7/gallon less than our wholesale GROUP BUY price was. You don’t want to miss this. We may sell out before the event ends Mar. 31. We also have many of the items that were in our annual Fall group buy (like GSG nutrition products Buy Two Get One Free), but only while supplies last. Remember that you can mark up prices to gather orders from your network, and get your own food for free, using our forms, HERE.
This is national COCONUT OIL WEEK. (Not really. I just decided declared it so! But all week, on the blog, I’m going to educate you on this blog about the virtues of this amazing food that is far more than just a food. And ways to use it. There is a vast amount of data on the ways it benefits your health, that you really should know about. Medium chain fatty acids are critical for neurological health, and they’re found nowhere more plentifully than in unrefined tropical oils.
Uses for coconut oil are profound. These are my daily uses:
—the perfect moisturizer (my nightly moisturizer, and daily too, sometimes)
—the perfect sauteing oil, as it does not create “trans fats” at high heats, like even olive oil does
—the perfect deodorant, in a small jar—even better to add baking soda and a very pure essential oil like lavender, wild orange, or peppermint.
—an incredible detoxifier when you use it for the powerful Ayurvedic tradition of “oil pulling,” a simple habit you do when you wake up, that may build bone density in the teeth and kill pathogens.
I’ll teach you about all this and more, so stay tuned on my blog this week, at GreenSmoothieGirl.com.
Through the end of March, you can get in on a SECOND CHANCE GROUP BUY, because we rounded up MORE raw, unpasteurized almonds. That’s a FIRST—because usually, when we’re out on Nov. 30, we’re out for the year! What you buy in stores is NOT unpasteurized. They just say “raw” because they aren’t roasted. Our 25# boxes of almonds, directly from the grower, whom we have known and worked with personally for many years, have NOT been steam-pasteurized at high heats, nor irradiated, nor gassed. Make sure you FREEZE anything you’re not going to use in the next month or two.
Come back all week for more fun facts about coconut oil, which I believe slows aging of my skin, and also eliminated my wintertime cold fingers and toes circulation problem, when I started using it years ago.
An inexpensive, whole-food, highly nourishing moisturizer!
Use a small, clean jar, and fill it with coconut oil. (I have these in my purse, my bathroom vanities, and even in my desk.) I put it on my lips, which feels amazing, although it doesn’t have a beeswax moisture barrier like lip balms do. And I slather my face with it at night. (I’m told I then smell like a cookie—but that’s not all bad, right?) It soaks right into the skin, so it doesn’t get on the pillowcases. Even if I use it as a daytime moisturizer, this oil doesn’t make my skin look oily, due to quick absorption. It replaces the natural oil barrier washed off with cleansing, and it kills germs, prevents aging, and the effects last for hours.
A hair treatment!
I have a lot of long hair, so maybe you won’t use ¼ cup like I do, but I rub handfuls into my hair hours before I shower, sometimes overnight. (If you do that, put all your hair in a stocking cap.) I find my hair is silky and soft afterwards. I rub just a teaspoon into my hands, which melts it, and then into my hair after washing, too, making an expensive hair serum unnecessary.
Take a very large spoonful of coconut oil in the mouth, first thing in the morning. Swish it around in the mouth for up to 20 minutes, not swallowing or spitting. Spit it out and rinse your mouth out when you’re done. Because oils have an affinity for toxins, this habit pulls out all kinds of nasty critters, freshens breath, kills microorganisms in the mouth and teeth, and many dentists and doctors (including mine) recommend it for re-mineralizing bone in the teeth.
Substitute organic, cold pressed coconut oil for butter, margarine, or shortening in any baking recipe. There will be a slight coconut taste, but the health benefits are impressive of replacing bad oils with this good one. It makes perfect baked goods. You can get my birthday cake and frosting recipe HERE on the blog.
Coconut oil, even at high temperatures, does not create trans fatty acids, which are damaging to human cells. I love to sautee sweet potato fries in coconut oil, and roll them in a little maple syrup and cinnamon after, or some savory spices, depending on what we feel like. Served with a salad, we consider this a fabulous dinner—or, it’s lunch, the next day, with a green smoothie!
Here are two simple recipes to get Dr. Bruce Fife’s recommended 3-4 Tbsp. daily for an adult (what you use on your skin counts—I don’t get anywhere near that amount daily, but I get some every day):
Green Smoothie Girl’s “Almond Joy” Fudge
Put 2 cups each agave nectar (found in health food stores) and coconut oil in your turbo blender. Set the blender container in a sink of hot water for 10 minutes to warm the oil. Add 1 cup powdered raw chocolate (or unsweetened cocoa) and blend well. Pour into a 9×13 pan and stir in 2 cups each of shredded coconut and chopped or sliced almonds. Chill and cut in squares.
Over 3 batches air-popped popcorn in a brown paper bag or very large bowl, pour 1/3 cup agave nectar and 1/3 cup coconut oil. (Liquify them together by warming double-boiler style submerged in hot tap water, in a heavy bowl or jar. Sprinkle mixture with 2 tsp. Original Himalayan Crystal Salt, and stir or shake well. Always use organic popcorn, since most corn in the U.S. is now genetically modified.
Don’t forget, you can take advantage of our second chance GROUP BUY for this delicious and useful oil from now until March 31st!
This is an excerpt of blogs I wrote in March, 2011.
Thanks to a GSG reader for sending this New York Times article. A lot of the things I’ve been teaching for a long time are starting to go mainstream, about the power of coconut oil. I believed them only when I found a dozen miraculous health benefits of it for myself. This blog entry isn’t about me, but here’s one of my personal health benefits: I used to have circulation problems (cold hands and feet all winter) and that COMPLETELY disappeared when I started using coconut oil. Right now, you can get in on the second chance GROUP BUY and enjoy these benefits for yourself.
I read a case study by Dr. Mary Newport, about her husband, an accountant, who tragically began showing signs of Alzheimer’s in his early 50′s and was quite debilitated by age 58. Dr. Newport, a neonatologist, studied drug trials, including one drug in development called Ketasyn that leverages MCT, or medium chain triglycerides. That is a compound found in very few foods but abundantly in extra-virgin coconut oil.
Dr. Newport discusses many of the health benefits of MCT oil as documented in the scientific literature, including benefits for weight loss, epilepsy, cancerous tumors, and brain recovery after oxygen loss (newborns through adults). What these nutritional-deficit issues have in common is that cells can use compounds in coconut oil for fuel in the absence of carbohydrates. This makes it a potential treatment for Parkinson’s disease, Huntington’s disease, multiple sclerosis, and ALS (Lou Gehrig’s) disease.
She discusses the same thing I often say, that the liver metabolizes coconut oil not precisely like a fat, but more like a hybrid between a carb and a fat. Those who are insulin resistant may function much better with these medium-chain fatty acids in their diet in significant quantities.
(Dr. Newport is awaiting the testing and the approval for the DRUG using coconut oil’s MCT. On a logic level, I can’t comprehend why you’d want to synthesize a component of a real food, when the food itself is nourishing in ways that science may never be able to understand because of the complexity and interplay of so many synergistic factors in the whole food.)
Dr. Newport’s case study paper references 23 studies, including some on how infant formula attempts to mimic human breast milk. Breast milk is also high in medium chain triglycerides including the powerful immune support LAURIC ACID. This is a GSG theory, and you’re welcome to dispute it, but those isolates, in formula, are never going to be as good as the complete source they came packaged in, in the first place. (If so, God would have created the separate parts rather than the complete source.)
So then Dr. Newport reports on the “obvious marked improvement” of her husband’s cognitive functions. She shows his drawings of a clock, the day before starting coconut oil, weeks after, and 37 days after. The first one is completely disorganized and resembles a clock in no way. A few small circles and four random numbers on the page. The second one has the lines in place and the numbers in the correct places. The third one is clear and organized.
Moreover, she documents the improvements in daily life as she observed her husband’s communication, gait, and ability to work and organize himself.
Dr. Newport talked to Dr. Richard Veech at National Institute of Health and studied everything she could find on coconut oil, fatty acids, human breast milk, and various disease states. She is an M.D. who clearly places a lot of faith, as all M.D.’s have been schooled to do, in the past century’s protocols of drugs to cure illness. But she says this after her self-directed studying and experimenting with her husband’s diet:
“I wonder about autism and whether something very important is missing in infant formulas and in the diets of women who are breastfeeding.”
After the 1950′s, we abandoned the use of coconut oil that was a staple until studies of PARTIALLY HYDROGENATED coconut oils were shown to be detrimental. (There’s a big difference between that and the cold-pressed, organic oil. Hydrogenated oils aren’t real food, as they’ve been heated to high temps and altered on a molecular level; they are highly damaging to our health. Then coconut oil was completely bumped from the American lifestyle for 40 years until just recently. I wonder, to what effect? Only time will tell, but back then, we had radically lower rates of heart disease, cancer, and other inflammatory conditions.
Spread coconut oil on toast like butter. Sautee in it. (It creates no trans-fats, even at high temps!) Use it in cookies or other baked goods. Dr. Newport put 7 tsp. daily in her husband’s morning oatmeal. Slather it on your lips. Slather it on your significant other’s lips and kiss it off. Use it as a facial moisturizer, or on your hands/arms/legs.
You can also use coconut milk, which you can get at health food stores or Asian markets–it’s a combo of coconut oil and coconut liquid.
(Can you tell I’m madly in love with coconut oil? I don’t know that I’d call its taste “haunting” like the rather dramatic New York Times writer, but I love the health benefits!)
Dear GreenSmoothieGirl: I thought coconut oil was a dirty word. Saturated fat! Shouldn’t we avoid it?
Answer: That was a smear campaign by the new vegetable oil industry 30-35 years ago, that effectively removed tropical oils from the shelf. They lumped this whole-food nutrient in with partially hydrogenated oils that are truly harmful.
The problem is, medium-chain triglycerides are needed nutrients for the human body. They all but disappeared from our diet for almost two generations.
(And vegetable oil, on the other hand–what a misnomer, as if it’s healthy with the word “vegetable” in it!–is processed, rancid, carcinogenic, and downright toxic.)
Of course you want your coconut oil to be cold pressed and organic. But not all “saturated” fats are bad.
Coconut oil is anti-bacterial, anti-parasite, and anti-fungal. On more than one occasion, I’ve helped one of my kids quickly get rid of a fungal infection with simple topical application of this powerful oil.
Digestive problems can be eased by coconut oil since the body doesn’t have to use pancreatic enzymes or bile to digest it. When people start green smoothies and the high fiber and massive nutrition causes digestive disturbances (which sometimes happens), I suggest consuming coconut oil at the same time. Often, good fats like coconut oil also increase absorption of minerals in greens, as well. Coconut oil is not high in essential fatty acids, but it does increase your absorption of EFA’s from other sources by as much as 100%, according to one study.
Diabetics use it to help regulate blood sugar, as it’s a food that doesn’t affect blood sugar or insulin levels. In fact, some studies show it improves insulin secretion and utilization of blood glucose. It’s a good fat that burns the bad fats–and it’s burned as energy quickly, rather than storing in fat deposits in the body.
Unlike some trans fats and animal products high in fat, coconut oil purifies the blood and is highly alkaline–it doesn’t clog arteries, as it’s liquid above 76 degrees. It’s used in hospitals around the world for a variety of uses, and baby formulas and many other nutritional and medicinal purposes are celebrated world-wide. Pacific Islanders who are far from Western processed foods eat up to 65% fat in their diet–from palm and coconut oils, and they are beautiful people with ideal body-fat ratios. They are virtually free of the degenerative diseases that plague Americans who eat toxic fats.
Next time, let’s talk about some simple ways and recipes you can use coconut oil in your daily life, to increase brain nutrients, protect cell barriers, improve circulation, combat viral infections, and control sugar cravings, among other benefits. In the mean time you can get in on our second chance GROUP BUY for this amazing oil today!
After yoga, when I’m rolling up my mat, seems like often a GSG reader comes over to chat. Tell me their green smoothie experience, ask what to do to help a friend struggling with health problems, ask me when the group buy ends. Stuff like that.
Recently, Cheryl, a 53-yo, very fit breast cancer survivor, had a new one:
Cheryl: What do you do about wrinkles?
Me: Ummm. How about, you love them?
Cheryl’s not buying it. She doesn’t want wrinkles apparently. She wants to be 53 but look 33. She tells me that it’s easy for me to say, because I don’t have them. (Yes I do, around my eyes—they show up when I laugh and smile. Which I will continue to do as much as possible.)
I point out to her that, first, I’m younger than she is. And second, while I play tennis and don’t use sunscreen, I don’t have a half-acre, award-winning yard in the summer, and work as Ski Patrol all winter, like she does. Both of which cause year-round high sun exposure here in the Rockies where we’re 4200 feet above sea level and the air is thin.
She won’t want to hear that I don’t have some magic product, except organic, extra-virgin coconut oil, which I slather all over my face at night. I love it. I want to make a big vat of it and roll around in it. Its healing properties aren’t just something I read about in a book. My family and I have experienced them, and I’ve heard from hundreds of readers about what high-quality medium-chain fatty acids do for them.
I say this:
“What if you took all the energy you’re giving to fretting about it, and put it instead into reflecting on all the great stuff in your life that gave you those beautiful lines?”
I mean, at the end of the day, we live a healthy lifestyle (which Cheryl does), and then shouldn’t we enjoy being the age we are? 53 is awesome, if you can do a headstand in yoga like Cheryl can, and most of the 33-year olds wish they had her loveliness. With lines or not.
If a much younger guy flirts with me (cougar hunting is all the rage), I confess that I feel insecure. If tell him my age, I’ve had a dozen say, “Who cares? A beautiful woman is beautiful at any age.”
Why can’t we just OWN that? When we’re 63, we’re going to look back at 53 and wish we’d enjoyed how young and beautiful we were.
I think women with experience-lined faces are gorgeous. Sexy, pretty, beautiful, and cute, too. (My friend Tim says there are five types of attractive women—the ones I just listed. My friends and I play a game of slotting celebrities and people we know into those categories according to Tim’s definitions and examples.)
What you’ve accomplished and experienced in your life is written on your face. Why is that a bad thing? Why do we inject dead botulism into our face to erase that? To flat-line all expression?
Use plenty of cold-pressed coconut oil on your skin. Your skin, and then your bloodstream, just eats it up. It’s skin food. But let’s embrace the much-maligned “fine lines and wrinkles.” We’ve earned them. They’re only a “bad” thing if we let them be. It’s all in the mind. How much control are you going to give popular culture, over your heart and mind?
Matthew texted me this photo he took at Walmart, and said, “Can you tell me where to get some pork jowls?”
What the devil are pork jowls and why would anyone eat them? Who makes these signs? Has anyone reading this ever eaten the fatty underbelly of the chinny-chin-chin of a little piggy?
My least-favorite thing ever is taking a perfectly legitimate food, and wrecking it. Collards are lovely greens, great in a marinated salads, as dehydrated chips, as a wrap for some combination of hummus or guacamole, and brown rice and veggies. Or in a green smoothie or juice.
But frying it in bacon fat? This is simply begging for obesity, inflammation, and misery. Not to mention wrecking a perfectly good food.
When a recipe calls for nuts, skip the salted/roasted, and soak some sunflower seeds or (truly raw) almonds, then dehydrate them below 115 degrees. Now you’ve skipped the toxic food in favor of a living, high-energy food, and you’ve lost virtually nothing, taste-wise.
When you want something crispy, make chips out of unsalted, organic, sprouted-grain or corn tortillas. (Organic is EXTRA important with corn, since that means it’s also not GMO.)
If you want some ranch dip, use good fats instead without MSG and salt: mash an avocado, and mix in some salsa, or a tomato, with garlic powder (or fresh garlic).
If you want chocolate, have some fudge made from 1 part non-alkalized cocoa, 1 part agave, 2 parts extra-virgin coconut oil, stir together and refrigerate or freeze. Or there’s our hot cocoa, which is fabulous with coconut milk as a base.
If you want bread, get Manna Bread or Ezekiel Bread. (Sprouted, gluten proteins broken down.) If you like butter, use organic/unsalted, or use coconut oil instead.
We’re formulating an energy drink that uses only whole foods, tastes good, and has NO central nervous system stimulants. Meantime, drink plain green tea sweetened with stevia, and add a spoonful of chia just to make it fun. (Caffeine, yes, I know—far better than Rockstar, Diet Pepsi, or coffee though.) Or drink Crio Bru or Choffy, one of the brewed cocoa drinks. Better yet, if it’s not about wanting something to drink, and it’s more about needing an energy shot, just have a glass of water and a few capsules of Maca when your energy is low.
I have all kinds of substitutions like this. These are just examples, my friends. Don’t quit—it’s a journey, a learning process, and it’s one of the BEST journeys you’ll ever go on.
There are so many ways to substitute whole-foods habits for the lousy habits that are a direct cause of all those “diagnoses” you’ve been lugging around. You’ll acquire a taste for things that are good. It really does happen.