Fat used to be the buzz word of diet plans aimed to cut
calories and promote wellness. It is by
no surprise, then, that we made the simple and inaccurate connection between the fat in
the foods we consumed and the weight we gained on our body. This led to a whole strew of ad campaigns and
low fat products that both cut out good fats and promoted sugar as a base
product to their revolution.
The problem with cutting fat out of our diet, is that we cut
out oil too, which can rob us of vital nutrients. Coconut oil, for example, is rich in Omega-6’s,
improves digestion/vitamin absorption, and contains Lauric Acid, which promotes
healthy HDL cholesterol. A surprising
side effect of Coconut Oil is weight loss. Funny isn’t it? A fat that helps
you burn fat—because this fat is designed to burn energy (1,2).
For Candida sufferers, Coconut Oil is another first step to
combating the infection and returning to normal health. This is because Coconut
Oil contains two powerful antifungals: Lauric Acid and Capryllic Acid. It’s like superman on steroids.
A study done by University College Hospital in Nigeria showed
that Candida was more susceptible to Coconut Oil than Diflucan, a
prescription antifungal (3). Switching to coconut oil, essentially, is like
having a prescription in the cupboard.
I buy my coconut oil at my local grocer and add it to my
skillet for everything I cook: stir-fry's,
ground beef for tacos and chili, frying potatoes and eggs, and sauteing meat
and veggies for soups. I also use a spoon
to grease the bottom of the pan for baking food in the oven. You can also just glob it on without smearing
it, because it will melt to prevent sticking. It has a consistency like crisco, so I use it
mainly for cooking and save Olive Oil to put over salads and steamed vegetables.
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