the virtues of coconut water

Stacy S., organizer of my San Diego event last week (I will blog about it this week, just waiting for photos), that I should write more about coconut oil. How about the liquid, or water, of the coconut? Thanks for the help on this, Jenny Cook:

It’s an amazing alternative to water – low in calories, zero fat, and lots of naturally occurring nutrition including potassium, magnesium and calcium, fiber, proteins, antioxidants, vitamins and minerals. It rehydrates you 3 times faster than water itself.

It’s a natural sports drink that stands apart from the blue-dye, chemical-sweetener-added competition. It is isotonic and contains more potassium than a banana and the perfect balance of electrolytes.

It has the same osmotic pressure as that of blood plasma, which means it can be safely administered as an intravenous fluid. In fact, it was used during WWII in emergency transfusions to replace blood plasma and save the lives of many wounded soldiers in the Pacific. Coconut water has also been used to treat cholera because of its electrolyte properties. Think of it as your own natural blood transfusion.

Secondly, it’s a very clever, wholly natural sports drink that knocks spots off the factory-created competition. It is isotonic and with more potassium than a banana and the perfect balance of electrolytes. Its just a natural and far more healthy alternative to mainstream sports drinks.

But the benefits don’t stop there. Coconut water is a natural diuretic that helps to dissolve kidney stones. It has oodles of potassium, which helps the body to fight water retention, muscle cramps and heart irregularities.

The calcium in coconut water is an important mineral for bones and teeth. It also plays a role as an electrical conductor in nerves and muscles.

Sodium is also needed in the body to maintain life. This vital electrolyte plays a number of roles to support health and wellness. Potassium and sodium interact electrically within the cells and outside the cells in the blood plasma and this is required for cardiac contractions, skeletal muscle movement and nerve impulses.

Coconut water helps dissolve kidney stones. It’s a natural diuretic, with lots of potassium, which helps the body fight water retention, muscle cramps, and heart irregularities.

It’s calcium rich, supporting strong bones and teeth. The highly bioavailable calcium plays an important role as an electrical conductor in nerves and muscles.

Sodium is an important electrolyte supporting wellness. Potassium and sodium interact electrically within and without cells in the blood plasma, aiding cardiac contractions, skeletal muscle movement and nerve impulses.

Coconut water also has fiber, protein, antioxidants and dozens of other nutrients. It takes 9 months to draw the water up from the earth through the trunk, into the nut and develop. We should appreciate the miracle that is the young coconut.

As more is known in the mainstream about coconut water, it will become harder to obtain. I am already having a hard time buying young coconuts–which are sold as a drink all over Asia, the Pacific, and many other places in the world I have been in the past several years.

I recommend buying cases of canned coconut water and keeping it in your long-term storage for emergencies. It’s a power food. And it has the benefit of tasting lovely. Coconut water is in my Hot Pink Breakfast Smoothie every morning (Ch. 10 of 12 Steps), which may be part of why I suffer from no chronic health conditions at age 44.

The Healthiest Foods On Earth

One of my favorite nutrition writers is Jonny Bowden.   Hope you enjoy his corroboration of what I’ve been saying all this time, that whole foods are The Answer, not obsessively counting grams of whatever.   This is from Forbes online:

The Healthiest Foods On Earth

By Jonny Bowden, Ph.D., CNS, is a board-certified nutritionist and the author of seven books on health and nutrition, including The 150 Most Effective Ways to Boost Your Energy and The 150 Healthiest Foods on Earth

What is the best diet for human beings?

Vegetarian? Vegan? High-protein? Low-fat? Dairy-Free?

Hold on to your shopping carts: There is no perfect diet for human beings. At least not one that’s based on how much protein, fat or carbohydrates you eat.

People have lived and thrived on high-protein, high-fat diets (the Inuit of Greenland); on low-protein, high-carb diets (the indigenous peoples of southern Africa); on diets high in raw milk and cream (the people of the Loetschental Valley in Switzerland); diets high in saturated fat (the Trobriand Islanders) and even on diets in which animal blood is considered a staple (the Massai of Kenya and Tanzania). And folks have thrived on these diets without the ravages of degenerative diseases that are so epidemic in modern life–heart disease, diabetes, obesity, neurodegenerative diseases, osteoporosis and cancer.

The only thing these diets have in common is that they’re all based on whole foods with minimum processing. Nuts, berries, beans, raw milk, grass-fed meat. Whole, real, unprocessed food is almost always healthy, regardless of how many grams of carbs, protein or fat it contains.

All these healthy diets have in common the fact that they are absent foods with bar codes. They are also extremely low in sugar. In fact, the number of modern or ancient societies known for health and longevity that have consumed a diet high in sugar would be … let’s see … zero.

Truth be told, what you eat probably matters less than how much processing it’s undergone. Real food–whole food with minimal processing–contains a virtual pharmacy of nutrients, phytochemicals, enzymes, vitamins, minerals, antioxidants, anti-inflammatories and healthful fats, and can easily keep you alive and thriving into your 10th decade.

Berries, for example, are phenomenally low in calories, high in fiber and loaded with plant compounds that improve memory and help fight cancer. Studies have consistently shown that nut-eaters have lower rates of heart disease. Beans are notorious for their high fiber content and are a part of the diet of people–from almost every corner of the globe–who live long and well.

Protein–the word comes from a Greek word meaning “of prime importance”–is a feature of every healthy diet ever studied. Meat , contrary to its terrible reputation, can be a health food if–and this is a big if–the meat comes from animals that have been raised on pasture land, have never seen the inside of a feedlot farm and have never been shot full of antibiotics and hormones. Ditto for raw milk, generally believed to be one of the healthiest beverages on the planet by countless devotees who often go to great expense and inconvenience to obtain it from small, sustainable farms. Wild salmon, whose omega-3 content is consistently higher than its less-fortunate farm-raised brethren, gets its red color from a powerful antioxidant called astaxathin. The combination of protein, omega-3s and antioxidants makes wild salmon a contender for anyone’s list of great foods.

Another great food: eggs–one of nature’s most perfect creations, especially if you don’t throw out the all-important yolk. (Remember “whole” foods means exactly that–foods in their original form. Our robust ancestors did not eat “low-fat” caribou; we don’t need to eat “egg-white” omelets.)

There are really no “bad” vegetables, but some of them are superstars. Any vegetable from the Brassica genus–broccoli, cabbage, brussels sprouts, kale–is loaded with plant chemicals called indoles, which help reduce the risk of cancer.

In the fruit kingdom, apples totally deserve their reputation as doctor-repellants: they’re loaded with fiber, minerals (like bone-building boron) and phytochemicals (like quercetin, which is known to be a powerful anti-inflammatory and to have anti-cancer properties). Some exciting new research suggests that pomegranate juice slows the progression of certain cancers. Other research shows it lowers blood pressure and may even act as a “natural Viagra.”

Tea deserves special mention on any list of the world’s healthiest foods. The second most widely consumed beverage in the world (after water), all forms of tea (black, oolong, white, green and the newer Yerba Matte) are loaded with antioxidants and anti-inflammatories. Some types (green tea, for example) contain plant chemicals called catechins which have decided anti-cancer activity

Finally, let’s not forget members of the Alliaceae family of plants–onions, garlic and shallots. Garlic has been used for thousands of years for its medicinal properties; hundreds of published studies support its antimicrobial effects as well as its ability to lower the risk of heart disease. A number of studies have shown an inverse relationship between onion consumption and certain types of cancer.

A healthy diet doesn’t have to contain every one of the “healthiest foods on earth,” but you can’t go wrong putting as many of the above mentioned foods in heavy rotation on your personal eating plan.

the best food dehydrator on the market . . . part 1 of 3

Today I’m telling you about one of my favorite tools for incorporating fantastic plant-food nutrition into your diet.   This is my favorite appliance, second only to the BlendTec Total Blender.   It’s the Excalibur dehydrator, my “oven,” the best rated food dehydrator in the world.   See if the person who loves you most wants to get you this for Christmas:

 

http://tinyurl.com/56cn36

 

You can buy cheaper food dryers.   The cheap ones do not have temperature controls, unfortunately, so if you’re going to buy one of the small, Walmart-type brands, you’ll have to vent by opening up the trays, and use a thermometer to try to control the heat to not go above 116 degrees.

 

But you truly can’t buy one better for preserving the nutrition in raw foods than Excalibur’s.   If you have a family, you can also make big batches because the 3000 models have nine trays, so you can dry several recipes at once, or doubled/tripled batches.

 

Excalibur is not only the gold standard in dehydrating, but the company knows raw food well and is used and endorsed by all the pre-eminent raw foodists (Cousens, Boutenko, Kulvinskas, and more).   Dehydrating is the best way to preserve the essential properties of fruits and vegetables, and those are ENZYMES, VITAMINS, and MINERALS.   It’s also a great way to preserve the summer harvest and stock up your pantry with LIVE food.