Latin Names:
Cocos nucifera
Common Names:
Coconut, Cocos, Coco
Superfood Type:
Seed
Moreover, there were a great number of elephants in the island … and the fruits having a hard rind, affording drinks.… All these things they received from the earth, and they employed themselves in constructing their temples, palaces, harbors, and docks.
—Plato, Critias (describing coconuts on the lost continent of Atlantis)
The coconut palm may grow to thirty meters in height, with giant pinnate leaves twelve to eighteen feet in length. As the old leaves die and/or break away from the palm, they do so cleanly, leaving a smooth coconut tree trunk. The term “coconut” refers to the giant seed of the coconut palm. An alternate spelling for coconut (seen in older books) is cocoanut—which is not to be confused with cocoa or cacao (chocolate)!
Coconut palms are prehistoric plants that are distantly related to grasses. Because they are a grass, coconut palms are extremely salt-tolerant and can grow right next to the ocean. Inland coconut palms can be directly fertilized with ocean water. Also like grasses, coconut palms can absorb nearly every mineral known to be useful in human nutrition.
Coconut palms thrive in sand and sandy soils, but can survive in clay soil conditions too. They love abundant sunlight, heavy rainfall (40–80 inches annually), and high humidity (60–80+ percent) for optimum growth. Coconuts have a difficult time in dry, arid conditions. Coconuts palm trees also need warmth, as they are intolerant to cold weather. They may grow but not fruit properly in areas of insufficient warmth and humidity like Southern California, where they make great houseplants.
Optimum warmth for coconut palm trees is between 70–90 degrees Fahrenheit. Coconut trees can survive winter temperatures in the range of 40–55 degrees and can even survive drops to freezing (32°F). Frost is usually fatal, although the trees have been known to recover from temperatures of 25 degrees.
Exactly where coconut palms originated is unknown, but a few scholars suggest it was the Philippines, which has the densest population of coconut palm trees of anywhere I have visited. The Philippines has the largest coconut production of any nation in the world.
The coconut is light and buoyant and can spread considerable distances by natural ocean currents. Coconuts can survive many months floating at sea. Coconuts still land on certain subtropical and temperate-climate beaches all over the world. It is not uncommon for a sproutable coconut to reach landfall on the beaches of Los Angeles even though this is outside the range of where coconuts will grow.
Coconuts were carried as a founder crop by ancient mariners throughout the world. Elaborate computer simulations of ocean currents and drift show that humans had to carry coconuts to America. Coconut palms grew on the southwest coast of Mexico when the Spanish arrived there, and were cultivated in all Mayan lands.
In the Hawaiian Islands, the coconut is regarded as a Polynesian introduction, first brought to the islands by early seafarers from their home islands in the South Pacific. Coconuts are now found all over the tropics between 26°N latitude and 26°S latitude.
In Sanskrit (the language of ancient India), the coconut palm is known as kalpa vriksha, meaning “the tree that supplies all that is needed to live.”
Coconuts are one of the greatest gifts on this planet. No matter where you are, what you have done, how much you have mistreated your body, fresh young coconut flesh, coconut water, coconut cream, and/or coconut oil can save your life.
The coconut is a natural water filter that takes almost nine months to filter each liter (quart) of water in the shell. To get there, the water rises upward through innumerable fibers, which purify the water before it ends up in the sterile nut. This clear coconut water is one of the highest sources of electrolytes found in nature.
Young coconut water is nearly identical to human blood plasma, making it a universal donor. During the Pacific battles of World War II, between 1941 and 1945, both sides in the conflict used coconut water—siphoned directly from the coconut—to give emergency plasma transfusions to wounded soldiers. Plasma makes up 55 percent of human blood. The remaining 45 percent of our blood consists of hemoglobin—which is essentially transformed plant blood (chlorophyll). When we consume a drink consisting of 55 percent fresh coconut water and 45 percent fresh green-leaf juice (or wheatgrass juice, as Dr. Ann Wigmore recommended) we give ourselves an instant blood transfusion.
Coconuts are the most health enhancing in their young stage of growth. They contain a soft “spoon-meat,” consisting mostly of a pure saturated fat that has the remarkable ability to rejuvenate age-related oxidative tissue damage, improve the functioning of the nervous system, increase breast-milk production, and restore male sexual fluids.
If you ever travel to a tropical country, you should drink and eat at least three or four young coconuts each day. In North America and Europe, young Thai coconuts are available in health food stores and in Asian markets. These are “hybrid” nuts and are not as optimal as the wild tropical coconuts (such as those growing in Hawaii and Mexico) due to their higher sugar-water content and lack of prana (vital life-force energy) in the flesh. However, they are still quite useful and work especially well as a base for smoothies or cultured beverages. Even organic young Thai coconuts are now available.
Thai coconuts, like most imported coconuts, have been shaved down from their original size and shape. In Asian markets, these plastic-wrapped young white coconuts are easy to recognize because they are flat on one side, cylindrical around the edges, and conical on top. When purchasing these, seek out the newest coconuts that have come into the market. Any mold or moisture underneath the plastic indicates that the nut is spoiled.
The brown, hairy coconuts most people are familiar with are mature coconuts. They can contain a good quality of coconut water (not always), yet the flesh is hard and fibrous, unlike the soft meat of the youthful stage. The fibrous meat is less tasty and not as digestible, even though within the fiber and protein is one of the most healing fat substances known.
The challenge with mature coconuts is that they contain a high quantity of coarse protein and fiber (three times as much fiber as vegetables) that surrounds the nourishing, cleansing coconut oil. This is solved by either stone-grinding the fibrous copra (mature, hard, white coconut meat) into a coconut cream, extracting the oil by heating the copra in water, and/or by cold-pressing the healing fat out of the copra, thus concentrating its essence into an oil. Truly raw coconut oil is produced when the coconut copra is low-temperature dried, then cold-pressed. The oil is released in the press and then bottled. Creamy white coconut oil becomes a clear oil when it is warmed above 78 degrees Fahrenheit.
Coconut cream (sometimes called coconut butter) is derived from mature coconuts containing hardened white flesh (copra). The copra is shredded and collected. In a conching process with either stainless steel or stone-grinders, the copra is micronized over a period of about twenty-four hours, which breaks the copra down into a “cream cheese” type of nut butter. (For clarity, there is no major difference between a fat and an oil; the terms are used interchangeably.)
Coconut oil and coconut cream have been used as food and medicine since the dawn of history. Ayurveda (the medicine of India) and the medicinal systems of Polynesia have long advocated the coconut’s therapeutic and cosmetic properties. Coconut cream is so delicious that the biggest challenge is to try and stop eating it. By weight, coconut oil has fewer calories than any other fat source. Unlike the high-calorie, cholesterol-soaked, long-chain, saturated animal fats found in meat and dairy products, coconut cream and coconut oil are made of raw saturated fats containing mostly medium-chain fatty acids that the body can metabolize efficiently and convert to energy quickly.
The following benefits may be derived from coconut products such as fresh young coconut flesh, coconut cream, and coconut oil:
They are valuable to the immune system as they contain healthy antiviral, antifungal, and antimicrobial saturated fatty acids, helping to naturally fight off viruses, bacteria, and fungal overgrowth.
They improve the utilization of blood sugar and can lessen the symptoms of hypoglycemia.
They improve the absorption of the right kinds of calcium and magnesium ions.
They consist of 90+ percent raw saturated fat—a rare and important building block of every cell in the human body. Unlike long-chain saturated animal fats (that have been associated with creating poor health), the saturated fat in coconut oil is in the form of medium-chain fatty acids (MCFAs). MCFAs support the immune system, the thyroid gland, the nervous system, the skin, and provide fast energy.
They contain powerful antioxidants in the form of raw saturated fats and oils. Coconut oil contains the most lauric acid (a powerful antiviral substance) of any plant source.
They help the body use the essential fatty acids (omega-3, omega-6) and other fatty acids and phospholipids (e.g. choline, lecithin, etc.) more efficiently. You can and should take coconut oil at the same time as omega-3 fatty acids or superfoods rich in omega-3 fatty acids such as hempseed, Ocean’s Alive Marine Phytoplankton, AFA algae, etc. Coconut oil and omega-3 fatty acids are twice as effective when taken together as when taken alone.
They help regulate and support healthy hormone production.
They are a nutritional precursor to the anti-aging hormone compound known as pregnenolone.
They increase the speed of the thyroid, thus allowing the body to drop excess weight and accumulated toxins. Contrary to some previously held beliefs, coconut cannot be stored in the body as fat; it actually needs to be burned up on the spot, which helps fire up our excess fat-burning metabolism immediately.
They help displace toxic hydrogenated trans-fatty acids (e.g., partially hydrogenated soybean oil).
They restore natural saturated fat levels to the skin, subcutaneous fat layers, and to the individual cell membranes. The saturated fats in coconut products are also vital for the health of growing nervous systems in children.
They increase metabolism and help with weight loss due to the presence of medium-chain saturated fatty acids present in coconut products. Farm animals fed coconuts and coconut oil are never obese. When fed partially hydrogenated soybean oil and other rancid fats, the animals gain weight.
They contain no appreciable levels of cholesterol and actually support cardiovascular health. This is based on research compiled by Dr. Bruce Fife in his books and other researchers in the field, including this author.
They support healthy cholesterol formation in the liver. This high-density lipoprotein (HDL) is the kind of cholesterol we want and that is essential to healthy hormone production. HDL cholesterol is not implicated in calcification diseases like coronary heart disease. Coconut products have never been implicated in any coronary diseases. The saturated fat that comes from cooked animal products (cooked meat and pasteurized dairy milk and cheese) can actually be dangerous because they are so sticky that they become a growth medium for calcium-forming organisms that hook onto them like barnacles and then plug up the capillaries and eventually the entire cardiovascular system. In addition, factory-farmed animal products (meat, chicken, cheese, milk, etc.) are themselves already contaminated with calcium-forming organisms, thus their consumption increases calcification rates in our bodies. Calcification inevitably becomes the main contributing factor in nearly every chronic disease condition.
The following benefits may be derived from consuming fresh, young, wild coconut water:
Great for rehydration.
Contains organic compounds possessing growth-promoting properties—coconut is excellent for improving muscle size and general physical growth in children.
Cooling effects on the body (reverses pitta aggravation in the Ayurvedic system of medicine).
Topical application on the body helps soothe and even prevent skin eruptions and rashes.
The presence of organic sodium and albumin in coconut water makes it a good drink for cholera cases.
Helps to calm urinary tract infections (applying my Ormus Gold product topically is recommended for urinary tract infections).
An excellent tonic for all ages.
Effective in helping to alleviate the pain of kidney and urethral stones. Coconut water helps to fight nanobacteria and the production of bad calcium in the kidneys.
Used as blood plasma substitute because it is sterile, does not produce heat, does not destroy red blood cells, and is readily accepted by the body.
Fats are chains of carbon atoms of varying lengths surrounded by hydrogen. The arrangement of hydrogen around a carbon chain determines its saturation. The more hydrogen, the more saturation and the more stable the molecule.
The length of the carbon chain in fat determines many of its properties. Coconut oil is a saturated fat, but it consists primarily of medium chain fatty acids (MCFAs, sometimes called medium-chain triglycerides, or MCTs) of eight to twelve carbon atoms in length. Some saturated fatty acids in meats, for example, range in length from fourteen to twenty-four carbon atoms while some of those in butter and vinegar range in length from two to six carbon atoms in length.
The shorter MCFA chains require less energy and fewer enzymes to digest. In most people, coconut cream and oil can be emulsified during digestion without excessively burdening the liver or gall bladder. Thus, coconut cream and oil provide more energy, more quickly, than other fat sources. Many individuals who suffer from poor digestion—and especially liver or gall bladder trouble—can benefit from consuming coconut oil in place of other oils.
I use medium chain triglycerides or organic coconut oil as sources of antimicrobial fatty acids.
—Udo Erasmus, author of Fats That Heal, Fats That Kill
The MCFAs in coconut cream and coconut oil possess incredible health-giving properties. Coconut cream and coconut oil contain the following MCFAs:
Caprylic acid (C-8)
Capric acid (C-10)
Lauric acid (C-12)
Myristic acid (C-14)
All these demonstrate antiviral, antimicrobial, and antifungal properties. Lauric acid has the greatest antiviral activity. Caprylic acid is the most potent yeast-fighting substance.
MCFAs disrupt the lipid membranes of viruses, bacteria, yeast, and fungi. Lipid-coated viruses and bacteria contain lipids in their membranes that are similar to those in MCFAs. MCFAs confuse microbes and viruses because they can no longer calibrate the location of their membranes in the presence of coconut oil. This causes them to spill their genetic contents and become easy prey for white blood cells to consume.
Those who suffer from candida or other fungal conditions can benefit from coconut oil. Some forms of psoriasis are actually skin infections caused by fungi in combination with calcium-forming organisms (micro-shell-forming nanobacteria). These infections can be helped by using coconut oil topically.
Most information circulating in the mass media about saturated fat and cholesterol is inaccurate. Saturated fats have been the target of a host of hostile propaganda. This propaganda claims that saturated fats lead to clogging of the arteries, when, in reality, arterial plaque is directly related to the consumption of rancid unsaturated fat (vegetable oil such as corn oil and partially hydrogenated soybean oil)—as well as foreign LDL cholesterol (derived from eating animal products) and bad calcium formed by infectious micro-shell-forming nanobacteria.
Blackburn et al. (1988) reviewed the published literature of “coconut oil’s effect on serum cholesterol and atherogenesis” and concluded that when “fed physiologically with other fats or adequately supplemented with linoleic acid, coconut oil is a neutral fat in terms of atherogenicity.”
Coconut oil contains virtually no cholesterol and actually helps normalize cholesterol levels. It outperforms cold-pressed olive oil in this regard. Coconut-eating cultures in the tropics have consistently lower cholesterol levels than people in the U.S.
The cholesterol-normalizing properties of coconut oil are a direct result of its ability to stimulate thyroid function. In the presence of adequate thyroid hormone, cholesterol (specifically LDL cholesterol) is converted by enzymatic processes to necessary anti-aging steroids, progesterone, DHEA, and pregnenolone. These substances are required to help prevent heart disease, senility, obesity, cancer, and other diseases associated with aging and degeneration.
In his books, Dr. Raymond Peat (a leading researcher in the field of hormones) details that coconut products, when regularly added to a balanced diet, lower cholesterol to normal by promoting their conversion into pregnenolone. Pregnenolone is also the precursor to many hormones including progesterone. Dr. Peat recommends that women with hormone imbalances increase their pregnenolone levels.
Pregnenolone is a major factor that gives coconut products their beautifying qualities. Pregnenolone improves circulation in the skin, gives the face a lift, restores sagging skin, and reduces bags under the eyes by promoting the contractions of musclelike cells. Pregnenolone counters fatigue, enhances the memory, protects the nerves from stress, and has anti-anxiety properties.
As a derivative of the coconut, pregnenolone is an antioxidant. Coconut oil itself appears to have strong antioxidant properties since the oil is highly stable and reduces our need for vitamin E, whereas unsaturated vegetable oils such as cottonseed, soybean, and corn oil deplete vitamin E.
Research findings indicate that coconut oil appears to double the body’s ability to use antioxidant, omega-3 fatty acids. Because of this, I recommend that individuals take omega-3 containing oils (flaxseed oil, hempseed oil, krill oil, algae oil, etc.) with coconut oil.
For those of us who use coconut cream or oil consistently, one of the most noticeable changes is the ability to go for several hours without eating, and to feel hungry without having symptoms of hypoglycemia and erratic blood-sugar levels. Erratic blood sugar swings stress the system, thus activating the adrenal glands (low blood sugar is a signal for the release of adrenal hormones).
Shifting to coconut cream or oil as a fat source normalizes blood-sugar levels, increases energy, decreases the stress on our system, and thus reduces our need for the adrenal hormones. Removing the effects of adrenal stress alleviates dark circles from around the eyes.
Dr. Peat describes that in the 1940s, farmers attempted to use coconut fat to fatten their animals, yet they found it made the animals lean and active—not the effect they were looking for. The farmers wanted to fatten their animals for slaughter and thus, within ten years, chose to give their animals soy and corn feed. Soy and corn feed slow the thyroid, causing animals to get fat without eating much food.
Cooked, unsaturated oils (corn oil, safflower oil, canola oil, soy margarine, etc.) suppress the metabolism, contributing to hypothyroidism (and weight gain). This occurs because cooked, unsaturated oils not only suppress our tissue’s response to the thyroid hormone, but also suppress the transport of the hormone on the thyroid-transport protein.
Consuming coconut products regularly helps restore thyroid function and actually increases the metabolic rate leading to weight loss. Those who are taking artificial thyroid medication must be cautious in coming off that drug. Thyroid medication strongly influences metabolism. Please consult with your holistic physician if you undergo a program to wean yourself from thyroid medication.
Coconut oil is generally antiviral. Coconut cream may be antiviral (with the exception of herpes viruses) due to its MCFA content. The pulverizing of coconut cream in a conch or stone-grinder makes the arginine amino acid, and probably several other elements, more bioavailable. When coconut is used as a cream rather than an oil, the herpes family of viruses (when an infection is deep enough in the nervous system) can derive enough food out of the coconut cream to multiply—especially during a stressful time. This is actually true of every nut butter that we know of (almond butter, cashew butter, etc.) and is also true of chocolate—especially when it is cooked and conched (liquefied and stirred). Skin eruptions and breakouts may not occur every time, but there is a distinctive link between outbreaks and this class of foods. Therefore, coconut cream along with all nut butters are not recommended if one is suffering from herpes. If herpes is a problem for you, please obtain, study, and immediately act on my LongevityNOW Program (see www.thebestdayever.com) where a system is detailed on how to eliminate herpes from being a problem in your life. The LongevityNOW Program also provides tools to lower dangerous calcification levels in the body and restore elastic, healthy joints, organs, skin, and connective tissue.
After a bottle of unsaturated oil (corn oil, safflower oil, canola oil, soy margarine, etc.) has been opened several times, a few drops typically dribble onto the outside of the bottle. These drops become very sticky and difficult to wash off. Once inside the body, this characteristic of rancid oil leads to wrinkles, “liver spots” on the skin, and lesions in the brain, heart, blood vessels, and eyes. As cooked, unsaturated (vegetable) oil increases in the diet, the rate of oxidative damage increases, leading to aged, damaged organs such as the liver, heart, and skin.
Rancid fats and oils found in everyday commercial lotions and creams are absorbed through the skin and negatively affect the connective tissues. They provide temporary relief from dry skin, but eventually weaken the skin over time. Generally, the more standard commercial lotions and creams that one uses, the worse the skin becomes. In his book The Coconut Oil Miracle, Bruce Fife, ND, writes, “Studies show that dry skin contains a higher content of unsaturated fatty acids (60 percent) compared to normal skin (49 percent). The best oil to use is one that doesn’t create free radicals. Saturated fats fit that requirement.”
In my opinion, coconut oil is an essential lotion. I use this coconut oil as a lotion after sunbathing to help create and hold onto a beautiful tan. Even when not sunbathing, you can rub it into your hands, shoulders, and neck, and even into your gums. Coconut oil has a pleasant odor and provides a radiance to the skin.
What about coconut meat and the coconut oil in coconut? The young, wild flesh of the coconut (spoon-meat) is the best builder of male sexual fluids of any food. In the Ayurvedic understanding, it takes thirty-five days to refine food all the way from its basic state when you first chew it up, all the way into your blood, your bones, the lymphatic fluid, essentially through all the seven different levels of transformations, until it reaches the final stage, which is your reproductive fluid. Coconut spoon-meat can get there in one day. It is already in that state.
In women, the young spoon-meat can be instantly developed into breast milk. Coconut and coconut products in general are valuable foods for pregnancy, post-pregnancy recovery, and breast-feeding.
Wild coconuts: Available in most tropical locations worldwide.
Thai hybrid coconuts
Brown coconuts: Select brown, hairy coconuts by looking at the three holes on one side of the coconut. If there is mold on any of the three holes, select a different coconut. Always purchase coconuts free of mold.
Coconut water: Use the cardboard container products rather than aluminum container products. Aluminum is toxic and has been implicated in causing Alzheimer’s disease.
Coconut oil: Preferably select coconut oil in amber glass. Avoid plastic containers if possible. Plastics may leach into coconut oil due to the oil’s solvent properties.
Coconut cream (sometimes called coconut butter): Made from stone-ground or conched copra or coconut flakes, this product still contains the coconut fiber. Coconut cream is thick and has a cream cheese type of taste. It packs a lot of nutrition and fewer calories than other nut butters.
Coconut flakes (shredded copra)
Coconut powder
As with any oil, all coconut butter/oil that you use should be cold-pressed and packaged in dark glass bottles. All butters and oils are light sensitive. Dark, amber glass containers keep damaging spectrums of light from reaching the oil.
Coconut oil in dark glass is very stable and can be kept in a cupboard at room temperature. It can be refrigerated after opening, but this is not required to ensure freshness. It can remain stable for over two years (some people suggest up to five years) with proper storage—no light, heat, or oxygen. In The Coconut Oil Miracle, Fife also tells us:
According to Leigh Broadhurst, PhD, a scientist at the USDA Human Nutrition Research Center in Beltville, Maryland, saturated fatty acids are 300 or more times more resistant to oxidation than alpha-linolenic acid (flaxseed oil). In other words, coconut oil will remain fresh 300 times longer than flaxseed oil. For instance, to equal the amount of oxidative damage that occurs in flaxseed oil in just 30 minutes of processing, coconut oil would have to be subjected to the same conditions for 150 continuous hours—that’s over six days.
Repairing and nourishing the skin and our other organs with coconut oil should be done by both eating coconut oil and massaging it into the skin.
Coconut oil reverses the tissue-damaging process by displacing sticky, cooked oil from tissues and providing fat-soluble vitamins, minerals, and super-nutrition factors (especially pregnenolone) directly to the damaged tissue.
Coconut oil has been used as a skin moisturizer for thousands of years. It is ideal for dry, rough, and wrinkled skin. Because it consists mostly of MCFAs, it is easily absorbed by the skin. It prevents stretch marks and lightens existing ones. It is an excellent lip balm. Its antiseptic elements keep the skin young, healthy, and relatively free from infections. All these factors make coconut oil ideal for massage and massage therapists.
Any young coconut can be chopped open with a machete or butcher knife. Be sure to keep all your fingers well clear of the chopping blade. You can drink the water with a straw (glass straws are wonderful) and then the young white flesh on the inside of the coconut is ready for consumption. To get the white flesh, cut the nut in half and spoon out the fresh, young spoon-meat. Quarter the remaining coconut husk (split each side of the inner coconut bowl) in order to avoid creating small bowls that can pool water where mosquitoes can proliferate (this is important if you live in the tropics). Coconut husks are excellent for compost and for campfire burning.
Coconut flesh can be added to coconut water and blended. This blend is called coconut milk, as it has a solid white appearance.
Coconut flesh can also be dried and/or dehydrated with herbs and spices and prepared like a “jerky.”
Coconut cream is a thick, rich, nutritious snack for children and adults. Adults can consume 2–4 tablespoons of coconut cream daily, either straight or blended into a favorite beverage (tea, smoothie, elixir) or mixed as a snack with other superfoods (goji berries, marine phytoplankton, spirulina, bee pollen, etc.). Coconut cream can be used to create delicious chocolates, elixirs, and desserts.
Coconut oil can be eaten straight, blended into a salad dressing, or added into any kind of smoothie (superfood, chocolate, fruit) you wish. The recommended daily intake is one to four tablespoons (a therapeutic dose consists of at least three tablespoons daily).
Try drinking coconut water with a superfood protein (spirulina, blue-green algae, chlorella, hempseed protein, etc.), which you may find gives you the long-lasting, stable energy you are looking for. Coconut water is a flavorful, excellent delivery system for powdered superfood protein sources and is the ideal base liquid for nearly any smoothie or shake you could make.
Coconut fat is made by heating mature, dried coconut flakes in hot water, which extracts the coconut oil and aromatic elements. When refrigerated, the coconut fat will rise to the top and separate out of the water. This is another way, other than pressing the copra, to remove the oil from the coconut. This type of coconut oil is generally considered superior to the common coconut oil used for cosmetic uses.
One of the greatest pieces of information one could derive from this book is to only and exclusively use coconut oil for all cooking needs. Coconut oil is the most stable (of any known butter/oil) at high temperatures (up to 170 degrees Fahrenheit). Therefore, if one is going to heat or cook any food, coconut oil should be the only butter/oil used. This means using coconut oil for cooking in place of butter, margarine, canola oil, corn oil, or safflower oil. Unlike all of these fats/oils, coconut oil does not form polymerized oils or dangerous trans-fatty acids because it is a completely saturated fat. Due to its complete saturation, coconut is superior to even olive oil as a cooking oil.
Coconut oil is a great topical oil. Coconut oil and its MCFAs naturally help eliminate unhealthy, toxic bacteria from the skin and simultaneously foster a skin environment where friendly organisms can live happily. This results in beautiful, healthy, soft, youthful skin. Coconut oil can be applied to most areas of the body, with the exception of the fine pores on the face and scalp.
Coconut oil, like cacao butter, is also a fantastic erotic oil. The smell and taste of this oil enhance sexual intercourse. Its antiviral, antimicrobial properties are generally not strong enough to protect from sexually transmitted diseases (STDs) so for new relationships, condoms and other appropriate protection from STDs should be used, but for long-term monogamous relationships, coconut oil is a great choice. Coconut oil should be used with polyurethane condoms or a natural skin condom. Latex condoms should not be used, because coconut oil can dissolve latex.
You can make a homemade oil by mixing cacao butter and coconut oil 50-50, using a slight amount of heat to liquefy them both. Try this on your skin for magical skin nutrition.
Take a teaspoon of coconut oil and apply it to your (or your child’s) gums and teeth to kill germs in the mouth and help normalize oral pH. Coconut oil can help protect your teeth. Coconut oil contributes to healthy biofilms in the mouth.
High-quality coconut oil is very stable and requires no refrigeration. Coconut cream is slightly less antimicrobial and therefore should be refrigerated for added freshness.
Fresh coconut water is not a replacement for drinking water. Although coconut water can diminish excessive water needs, regular drinking water should still be consumed. In addition, coconut water is best avoided in individuals with hyperkalaemia (excessive potassium) conditions such as renal failure, acute adrenal insufficiency, low urine output due to haemolysis following blood transfusions, or in those individuals who have just been treated with a snakebite serum, in which potassium may be unusually high.
by Sandy B. “Chocolate Face”
1 cup shredded coconut flakes
½ cup coconut oil
1½ cup raw cashews
1¼ cup hempseed
½ cup goji berry extract powder
1½ cup goji berries
1 cup tocotrienols
2½ tbsps. raw honey
1 pinch or two of Celtic sea salt
Grind seeds and nuts separately in a coffee grinder, then add the remaining ingredients to a high-speed blender or food processor and blend until turned into a mush. Roll this mush into balls and refrigerate.
Combine the following in a blender—and fly!
inner flesh from 2–3 whole, young Thai coconuts
water from 1 young Thai coconut
2 handfuls raw cashews (unsoaked)
2 vanilla beans (scrape out inner powder, do not use the outer skin)
3 tbsp. tocotrienols
2 tbsp. raw Manuka honey (or your other favorite raw honey)
½ cup shredded, dried coconut flakes, blended into a powder
⅓–½ cup coconut oil
cut pieces of one Sacred Chocolate™ bar
Pour the blended thick cream into a bowl, add Sacred Chocolate™ pieces, and enjoy to your heart’s delight!
Parfait variation: Pour an abundance of cream over a bowl of your favorite fresh, seasonal, chopped fruit. I especially enjoy the following (combine according to the artistic genius of your taste buds): strawberries, blueberries, blackberries, raspberries, mangoes, apricots, peaches, persimmons, and pineapple.
2 whole young Thai coconuts (use both the inner flesh and water)
2 “pods” (about 2 big handfuls) of durian (fresh or frozen)
2–3 tsp. mesquite powder
1–2 vanilla beans (scrape out inner powder, do not use the outer skin)
2–3 tbsp. tocotrienols
1 tbsp. raw NoniLand™ honey or Manuka honey
¼–½ tsp. cinnamon
¼ tsp. fresh ground nutmeg (optional)
Combine these ingredients in a blender, pour into glasses, and experience the true bliss of raw living!
For a frosty, ice-creamy treat, stick the glasses in the freezer for as long as you can possibly hold out (maximum 4 hours), and enjoy!
Mix the following ingredients in a large bowl (feel free to adjust proportions to taste):
¼ cup curry powder (or you can try your favorite Italian herb seasoning blend)
2 tbsp. raw honey (or yacon syrup)
1 tsp. Celtic sea salt
⅓–½ cup coconut oil, melted
Optional: 1–2 tsp. cayenne powder (if you like it spicy!)
Pour out the water into a separate container and scoop out the inner flesh from 4 young Thai coconuts. Mix the flesh into the bowl with the combined ingredients and let marinate for at least 2 hours (overnight is best) in the refrigerator.
Once it has marinated, remove the soaked coconut flesh from the bowl and place on a dehydrator tray or a stove sheet. Dehydrate the treated coconut flesh in a dehydrator or stove. Dry at no hotter than 120 degrees F until the coconut has achieved a chewy, jerky-like consistency.
This treat is great alone as a snack or served atop salad.
water from 2 young Thai coconuts
2 droppersful of Ocean’s Alive Marine Phytoplankton
2 tsp. blue-green algae (Crystal Manna, E3Live™ Flakes, etc.)
1 squirt Dr. Patrick Flanagan’s Crystal Energy
Pour coconut water into a glass, add superfoods, and stir your way to super rejuvenation and full-body hydration.
Blend the following, and then strain through a nut-milk bag or cheesecloth:
water from 2–3 young Thai coconuts
½ cup hempseed
Pour strained liquid back into the blender and add:
insides of 1–2 raw vanilla beans (not the outside skin)
1 tbsp. mesquite powder
1 small pinch Celtic sea salt
1–2 tsp. coconut oil
1 tbsp. (or less) raw NoniLand™ honey (or other favorite raw honey) or yacon syrup
1 tbsp. tocotrienols
1 squirt Dr. Patrick Flanagan’s Crystal Energy
Pour and enjoy pure decadence in a cup!
2 cups shredded, dried coconut flakes
1 thumb-sized piece of fresh ginger
1 thumb-sized piece of fresh turmeric
1 tsp. crushed chili powder
¼ cup lime juice
2 tbsp. raw NoniLand™ honey (or other favorite raw honey) or yacon syrup
Grate the hard coconut, turmeric, and ginger into a bowl. Add lime juice, chili, and honey.
Enjoy as a salad topping, a spread on your favorite raw flax crackers or bread, inside a raw veggie wrap, served atop fresh vegetables, or as a dip.
Recipe by Elaina Love
2 cups young coconut milk
½ cup coconut water
2 tbsp. orange juice (½ orange)
⅛ tsp. Himalayan crystal salt
1 pinch (∼⅛ tsp.) powdered turmeric for color
1 vanilla bean (scraped)
1 tsp. vanilla extract
¼ tsp. almond extract
¼ cup agave nectar or more to taste (raw honey or yacon syrup can also be substituted if desired)
1 tbsp. non-GMO soy lecithin
1 tbsp. coconut oil or coconut butter
Blend on high until the mixture is creamy. Refrigerate until cool and serve. Serves 4.
Recipe by Elaina Love
2 cups raw almonds
3 cups spring water
½ cup coconut oil
¼ cup packed Irish moss, after soaking 3–8 hours and rinsing well
1 cup agave nectar (or your favorite raw honey)
¼ tsp. vanilla powder
2 tsp. vanilla extract
¼ tsp. Himalayan salt crystals
Blend the almonds with water to make a thick almond cream. Strain the mixture through a nut-milk bag and store the pulp for another recipe. Blend 1 cup of the almond milk with the Irish moss until very smooth. Add the remainder of ingredients and blend until smooth. Pour into a freezable container and let freeze overnight. Let thaw about 5 minutes before serving.
Variations: Replace water with nut milk or with any flavored teas such as peppermint, orange, or berry. You can also blend in ¼ cup raw cacao powder or ½ cup of fruit such as berries.
