Have I ever told you how much I love my assistant?
If not, she totally rocks!!
Since it’s my 34th birthday, we figured we’d keep the yearly tradition going and hook up a fairly healthy dessert recipe for you.
This year’s birthday treat is Coconut Haystacks, a recipe provided by Stephanie Obregozo of Freebird Fitness for The Underground Cookbook, the special bonus you receive when you order The Dark Side of Fat Loss.
Oh, by the way, the DSFL is ON SALE today only for just $29 (that’s $10 off) through this special link.
This deal ends TONIGHT at 11:59pm Pacific Time.
After today’s video shoot, I think Allyson needs to be on camera more often. The girl’s got style and LOTS of personality. What do you think?
Click the video below and make this tasty, raw recipe at home. It’s simple, easy, and darn good.
Dr. Bruce Fife dropped some monster truth bombs on UW Radio this week, exploding some long-held myths surrounding palm oil.
I’m honestly not sure which oil I love more now, coconut or palm. Maybe, I can just love them both the same.
Like coconut oil, palm oil is a healthy saturated fat that resists oxidization when heated. It also boosts the immune system, reduces the risk of cancer, and assists with blood sugar control.
What sets palm oil apart from coconut oil is the wide variety of nutrients it contains, including:
* vitamin E
* coenzyme Q10
* vitamin K
Click HERE to listen to the replay and learn all about it! Dr. Fife and I discuss:
* How the research on the link between saturated fat and heart disease was conducted on trans fats
* The BIG difference between vitamin E tocopherols and tocotrienols
* How the squalene in palm oil protects you from all forms of radiation
* How palm oil is far more eco-friendly than soy and corn oils
* Why palm oil is actually good for the heart, as it is loaded with coenzyme Q10
* How environmental rumors surrounding palm oil are untrue
* The difference between red and white palm oils
* Much MORE
Click the video below for a sneak peek! And don’t miss next Thursday’s episode of UW Radio with Dr. Kaayla T. Daniel. We’ll be discussing Sex and the Soybean. Sounds like fun!
There is one particular day I look forward to each year and it went down yesterday.
I woke up, strolled to the kitchen, and found my jar of coconut oil smiling at me.
It was so beautiful, like a butterfly emerging from its cocoon to take its first flight. Like a wayward child coming home again.
The coconut oil was liquid.
Summer is here.
Not only is the oil of all oils heart-healthy. Not only does it make your skin look dead sexy. Not only does it fight the bugs that attack your body, as we will discuss today.
Coconut oil makes one heck of a weather forecaster, too.
Yesterday brought blue skies with a high of 81 degrees in San Diego. And I didn’t need the weather girl to tell me that.
The coconut oil told me.
And best of all, I can drink it from the jar now. I take my coconut oil to the head! Spoons are for wussies.
Anyway, just thought I’d share in my summer excitement before dropping some knowledge bombs on you about coconut oil and your immunity. If you’re on the East Coast, you’ve got something to look forward to in the coming weeks. Leave your jar on the counter and tweet me when your butterfly hatches!
A major topic Bruce and I will be covering is the use of coconut oil as a means of fighting nasty bugs like bacteria, viruses, parasites, and yeast. One thing that dawned on me while reading his book is the well-known fact that traveling to tropical climates puts those of us from more moderate temperatures at risk of coming home with a bad case of the gut bugs.
Working with clients, one of the red flags I would see quite often was digestive dysfunction originating during or after a trip to some island paradise. For many, a stool test revealed a parasitic infection that likely lingered for years, even decades.
But what about the natives who have actually lived in these literal breeding grounds for microbes and critters for generations? Why don’t they have an epidemic of digestive challenges and parasitic infection?
It’s the coconut oil, baby.
When you really think about it, it’s quite the coincidence that God, Mother Nature, or the aliens (whoever you believe put us here) just so happened to supply one of the most antibacterial, antiviral, anti-parasitic foods on Earth to a people living in a place where such microbes flourish. Even Weston Price was amazed by the low incidence of malaria in tropical people.
Amazingly, science has yet to explain a genetic explanation for such resistance. Why not?
Because it’s the coconut oil, baby!
When we feel a cold coming on, most of us should be reaching for the kitchen cabinet before the medicine cabinet. Actually, we should be taking our coconut oil to the head every day or at least using it for cooking as a means of preventing all types of nasty infections.
In last week’s blog, I typed about the medium-chain fatty acids (MCFAs) coconut oil consists of. These MCFAs, which include caprylic acid, capric acid, mystiric acid, and lauric acid, are quite sparse in our food supply. Not only are these fats burned immediately for fuel (as discussed last time), but they also possess incredible antimicrobial properties, with lauric acid having the greatest antiviral activity.
As you know, medical doctor are notorious for prescribing antibiotics for viral infections. This brings about two problems. The first problem is the ever-growing development of “superbugs”, which are antibiotic resistant (but maybe not MCFA-resistant). And of course, the second problem is the fact that antibiotics do not kill viruses!
But coconut oil and its MCFAs can.
Bacteria and viruses are typically coated with a lipid (fat) membrane (rhinovirus is an exception), which encloses their DNA and other cellular materials. This membrane is very fluid, flexible, and mobile, allowing it to squeeze its way in and out of tight spots.
Due to the fact that the fats making up this membrane are very similar to MCFAs, the medium-chain fatty acids from coconut can sneak past security and become absorbed into the membrane, where they weaken it, split it open, and kill it by pretty much ripping its insides out.
Coconut oil has a violent streak.
The most intriguing part of this germ warfare is that the MCFAs are selective. Friendly fire isn’t a problem. In the case of bacteria, we possess both good and bad bacteria in our guts. The MCFAs actually single out the bad guys and leave the good guys alone.
It’s really amazing stuff.
Published research shows that the MCFAs from coconut oil can kill bacteria, viruses, fungi, and parasites that cause the following illnesses. This is just a short list. More can be found on page 77 of The Coconut Oil Miracle. Of course, MCFAs are no panacea. But they deserve far more attention in the prevention and treatment of many diseases and conditions. Then again, you can’t patent coconut oil and sell if for outlandish prices. So don’t expect Big Pharma to run any ads for it any time soon.
Last year, I lubed up my head and face, got my keyboard all sticky, and posted one of the most infamous videos ever made on the benefits of coconut oil. I think I’ve gotten more email about coconut oil than just about any other topic I’ve vlogged about.
The video was so popular that one night I was standing in front of a gay nightclub in San Francisco (don’t ask!) and a man asked me, “Hey, aren’t you that coconut oil guy?”
Yeah, that’s me.
Typical coconut queries revolve around weight loss and its ability to boost metabolism. But there is so much more to it!
So, today I thought I’d pay homage by starting a series of blogs on the oil that I dare not live without. Even if you’re the most steadfast saturated fat phobe, I guarantee that after reading this series you’ll have at least one coconut-oil-stained shirt in no time.
I’ve got a bunch.
I’m thinking five blogs will be enough to do the job. Then we’ll cap it all off with next week’s UW Radio show (Thursday, April 28) with Bruce Fife, author of The Coconut Oil Miracle. Should be a pretty dope show!
We’ll start our series with a short discussion on heart disease. It seems as though every time I introduce coconut oil to friends and family, they go on and on about how it’s loaded with saturated fat and how it will crank up their cholesterol levels and make their hearts stop.
Where did this fear of the coconut originate? Well, let’s take a trip back in time.
Back in the 80s, when saturated fat was put on full-blown leper status for its link to cholesterol and heart disease, the American Soybean Association went on a public relations blitz to oust all tropical oils from our diets and replace them with their multi-billion dollar cash cow, otherwise known as “heart-healthy” vegetable oils.
Never mind the fact that generations of tropical people had consumed tons of coconut oil while showing no evidence of heart disease. Nope, those folks must have been exempt from the lipid hypothesis. Coconut oil only targeted American arteries.
But even if cholesterol were the evil terrorist it was made out to be, coconut oil wouldn’t have had any effect on it anyway.
Yes, coconut oil is very high in saturated fat. But that’s a good thing. There are many different types of saturated fats. Some are long. Some are short. Coconut oil is somewhere in between, as it is composed primarily of medium-chain fatty acids (MCFAs).
Where the soybean industry dropped the ball was its convenient neglect of the fact that MCFAs are burned immediately for energy. They’re not stored as fat. Nor are they converted to blood cholesterol. So even if elevated cholesterol did have anything to do with heart disease, coconut oil certainly was not the culprit.
In fact, the polyunsaturated vegetable oils the industry was pushing as a replacement were far more dangerous. I’m trying to keep this blog short (never happens), but the more unsaturated an oil is, the more prone it is to oxidation.
Coconut oil is super-saturated and chemically stable, making it less vulnerable to oxidation and all of the health dangers that go with it. It even remains stable under high heat, making it the preferred oil for cooking.
There are three things that cause unsaturated oils to oxidize or go rancid: heat, light, and exposure to oxygen. Remember that the next time you fry your chicken in that vegetable oil you keep on the kitchen counter in a clear plastic bottle.
According to Fife, “all conventionally processed and refined oils are rancid (oxidized) to some extent by the time they reach the store.” Most of time, you can’t even tell if the oil you bought is rancid or not since the smell and taste may not change.
And cooking with these oils just makes a bad situation even worse by creating toxic trans fats, which cause all kinds of cellular dysfunctions including many cancers and yes, heart disease!
Oxidized oils generate a tremendous amount of free radicals in the body. These free radicals can damage your DNA, cellular organelles, enzymes, and cell membranes. No bueno. They can also damage your arteries, creating a cascade of events that eventually lead to atherosclerosis, or hardening of the arteries.
In other words, we replaced a supposedly artery-clogging oil with a really artery-clogging oil!
Sheesh. You can’t make this stuff up!
See you in a couple days. We’ll talk about how coconut oil actually boosts the immune system and is one of the few foods that can battle bacteria, viruses, parasites, and fungus. The stuff is just incredible.
Time to head over to David Getoff’s home to film Episode 4 of the Underground Wellness Show.
Looking forward to reading and replying to your comments. You can also TWEET ME at @ugwellness.