Saturday, February 13, 2016

Virgin Coconut Oil

Virgin Coconut Oil

Coconut Experience

It is now believed that coconut oil is the healthiest of oils on earth.
Some even say, it is the miracle oil if only prepared as virgin oil free of harmful contaminants.
It is the virgin coconut oil that has this unique property.
My intention is to revive the age old tradition of extracting coconut oil for domestic consumption.
Virgin coconut oil is an extract of pure coconut oil free of polychlorinated biophenols. All industrial coconut oils except virgin coconut oil are contaminated with certain amount of these chemicals during industrial processing.


PCBs are known to increase the incidence and risk of breast cancer. PCBs, or polychlorinated biphenyls, are a class of chemicals with a variety of industrial and commercial applications. Because of their health concerns these chemicals (PCBs) are banned in the US and Canada but they still linger in the environment and are present in the food chain, particularly in fatty foods.
The major culprit of the production of this chemical is the chlorination of water before the so called purification (only from bacteria).
Our doctors forget about the chemical contaminants in our water because of their allopathic inclination to produce and distribute in mass scale, chemicals of dubious nature in the name of treatment of modern diseases.
The propagation of these chemicals with the help of the pharmaceutical companies is only a side industry.


I have renamed these items (PCBPs) in a generic descriptive term of polluted when processing (P), chemically contaminated (C) while preserving and biologically bombarded (degrading) for storage and mass scale production (P) by commercial chains and companies (including hydrogenation of natural oil for long storage life).
Much research on the nutritional and medicinal benefits on coconut oil has surfaced in recent years.
Much of that research has been done by Dr. Mary Enig who has classified coconuts as a "functional food," which provides health benefits over and beyond the basic nutrients. She has specifically identified lauric acid as a key ingredient in coconut products.
Approximately 50% of the fatty acids in coconut fat are lauric acid. Lauric acid is a medium chain fatty acid, which has the additional beneficial function of being formed into monolaurin in the human or animal body. Monolaurin is the antiviral, antibacterial, and anti-protozoal monoglyceride used by the human or animal to destroy lipid coated viruses such as HIV, herpes, cytomegalovirus, influenza, various pathogenic bacteria including listeria monocytogenes and helicobacter pylori, and protozoa such as giardia lamblia.
Some studies have also shown some antimicrobial effects of the free lauric acid."
Coconut oil has been used for centuries as a vital source of food for health and general wellbeing in traditional communities in the tropics including Sri-Lanka.
Recent research verifies traditional wisdom and beliefs that the coconut palm is "The Tree of Life" and that, just like any other pure, whole food, coconuts and coconut virgin oils have a significant role to play in a well balanced, nutritious diet.
Abandoning unhealthy lifestyles and reverting to natural foods can help to reverse many of the diseases that manifest through the unhealthy living styles in the modern society and the consumption of highly refined foods in our diet.
Our daily food intake should contain various combinations of fats or oils.
However, the structures of different oils are as diverse as nature itself.
A basic knowledge of how fats are classified by their chemical nature is necessary to understand the logic of recommended foods for consumption but I am not interested in teaching biochemistry but to educate the masses how to prepare virgin coconut oil and consume a healthy meal.
However, this classification is important when choosing oil to augment and support a healthy lifestyle for our children and families.
Research shows that replacing other cooking oils with virgin coconut oil generally creates a more favorable HDL/LDL ratio.
This oil has antiviral, antibacterial, antimicrobial, and anti-protozoal properties and, like all whole foods, contains nutrients for a healthy body.

A Case for Coconut oil

Coconut oil is in many ways a unique gift of nature.
It contains 92% saturated fatty acids, giving coconut oil important properties often lost under the dusty political cloud of the cholesterol debate. Quasi immune to light oxidation and highly resistant to rancidity the oil is functional as a safe nutritional source in most climates without the need for refrigeration or special storage conditions.
However, the fact that is lost in the furor over cholesterol is the differentiation of the different sub-groups of fatty acids and in particular the importance the of Medium Chain Fatty Acids.
Modern researchers have discovered important health benefits and critical bodily functions that are supported by the pool of MCFAs available to the human body.
The high concentration of Medium Chain Fatty Acids (MCFAs) of 62% is the critical aspect of why this tropical oil not only behaves differently to any other saturated fat, but is also deemed healthier than most unsaturated oils, the latter often having a much higher concentration of long chain fatty acids.. Generally MCFAs are of a smaller particle size thus requiring less energy and fewer enzymes for absorption, placing less strain on the digestive system.
This is further enhanced by the fact that short and medium chain fatty acids are made soluble and absorbed in the aqueous phase of the intestinal contents and transported directly via the portal vein to the liver where they are consumed as an energy source similar to carbohydrates. MCFA have also been shown to assist the absorption and retention of calcium, magnesium and some amino acids as well supporting the healthy functioning of the thyroid.
Notwithstanding, all the bodily functions that may be enhanced by the consumption of MCFAs the most outstanding finding of modern research has been the capacity of certain MCFA to enhance the human immune system and actively participate in the capacity of the human body to fight virus, bacteria and fungi.
The most important of these MCFAs that enhance and boost the bodies immune system are Caproic Acid, Caprylic Acid, Capric Acid and Lauric Acid and Myristic Acid.
It is however the powerful capacity of Lauric acid to immobilize harmful invaders of our body, which has excited researchers the most.
Although Dr Jon Kabara had already noted the antimicrobial activity of lauric acid in 1966, it has been only in the last 10 years that the potential of all MCFA in fighting bacterial and viral infections has been realized.
Furthermore, in addition to their capacity to inactivate pathogenic organisms, the use of MCFAs has shown no negative toxicological or pharmacological side effects.
If anything MCFA have shown to weaken viruses or bacteria that show antibiotic resistance to such an extent that these drugs can actually function against these organisms, while the use of MCFAs over time has not shown any build-up of resistance by microbial organisms to these fatty acids.
In practical terms, the consumption of MCFAs would not only boost the human immune system without fear of negative side effects, but also that they could be consumed to compliment the functions of general antibiotic treatments when their effectiveness is decreased by built up resistance found in bacteria. MCFAs are effective mostly in their digested form or in the case of lauric acid: monolaurin. The effectiveness of monolaurin is based on the small size of the particle and the similarity in substance to the lipid (fat) membranes coating harmful microorganisms. Monolaurin is attracted to the virus and is then easily absorbed into its quasi fluid membrane weakening it to such a degree that it literally splits open, killing the organism and allowing the bodies own white blood cells to effectively clean and dispose of the remnants.
These research results have lead to the incorporation of especially Caprylic, Capric and Lauric Acid into many accepted anti-viral/anti-bacterial pharmaceutical treatments today.
The fact is that over 62% of coconut oil is made up of these three major fatty acids.
In addition the majority, around 48%, is lauric acid, the fundamental building block of our bodies immune system and the most effective anti-pathogenic of all MCFAs.

Now how to prepare Virgin oil at home

It is very simple and can be accomplished in a few steps but I would give a summary of the tradition way of preparation of coconut oil.
My mother used to prepare coconut oil at home from a recipe that come down for generations.
She added lot of medicinal leaves and the aroma of a bottled prepared by her was refreshing.
Even though I hated it being put on my head before combing the hair >The aroma was probably added to entice me.

Traditional Way

8 coconuts for a bottle of one coconut oil bottle.
1.    Scrape and grate 8 coconuts
2.    Boil the same till the smell of the coconut oil emanates
3.    Then squeeze the milk from the scrapings
4.    Ground the same in a mortar with pestle
5.    Simmer in a container till water evaporates
6.    Collect coconut oil once concentrated to about one bottle

My Method

1.    Squeeze the milk of a grated coconut (one) with a little water
2.    Separate the Miti Kiri (the first fistful of coconut milk)
3.    Put it in the fridge
4.    Separate the top layer of oil when cooled
5.    Do this every day and once separated can be put in the freezer
6.    In the alternative the liquidizer can be use for extracting the first portion of the milk which is fairly water soluble
7.    Use extra water to prepare for Dee Kiri (Diluted watery milk)
8.    Use the same (Dee Kiri) for cooking
9.    Dry the remaining Pol Kudu (kernal remnants) in sunlight
10.    Once an adequate amount is collected go to the nearest grinding mill and ask them to extract the oil for you
11.    If not interested use the same to polish the floor
12.    Or I am thinking whether it could be utilized as manure or chicken feed with conservation in mind.
Now to extract the virgin oil one has to take the lot that were collected over time and heat it in low fire to evaporate the water and concentrate the coconut oil.
If one is interested one can add various medicinal leaves for preservation and for invigorating smell.
In the traditional way a lot of energy is wasted in boiling the grated coconut.
By putting in the fridge the initial preparation is made simple (energy saving too) and the separation of oil is made easy.
Use this oil for frying.
Mind you stir frying.
It is that simple that is why our housewives are not taking any interest on this virgin oil.
One does not have to pay a fortune for the commercially prepared and imported virgin oil.
Please do not deep fry, use only Chinese method of stir fry and the woks.
 7th December, 2006

Chocolates and Coca Cola

Chocolates and Coca Cola
Yes to chocolates but no to cola is my motto!
This is the message that I should bring to the young and the old.
First, with some personal experiences of us as young parents in UK and the encounter we had with coca cola. My children were addicted to cola and my British colleague who opened my eyes to the addictiveness of (derivative of cocaine) cola drink and its (natural permitted ingredients) constituents.
That made me to do some search on the cola leaf.
Even, the tiny bit of coca extract in the syrup has cocaine and it continued to be an ingredient in the syrup in order to protect the trade name "Coca-Cola" for a long time so that the company became a house hold name in Americas.
Things have changed significantly but during the promotional campaigns, I have reason to believe the promoters increase the concentration of the syrup so that some would get addicted to the brand name.
That much is enough for cola and the Americanism and their market principles.
Now Bolivians are asking for free franchise of cocaine as a national industry.
Now to the cocoa nut.
Whenever, I get a new job abroad and whenever, I have a friendly discussion over the dinner table I always raise the issue that the westerners have a sweet tooth and eating chocolates is bad for two reasons.
One is because of the sugar content and the other my own Sri-Lankan secret invention (my April fool, long before the April fool's day) of cocoa.
I tell them in a very scientific way, that we suck the seeds of cocoa before drying them on sunlight. The scientific secret is that the digestive enzymes in our saliva digest the outer coat in such a way to get the best quality cocoa to be produced in        Sri-Lanka for export.
I do not think any cocoa trees left (imported from Africa) in this country.
And I go on to say we have hepatitis in Sri-Lanka and it is risky to eat chocolates. Whenever they offer me chocolates I flatly refuse the offer reminding of them of hepatitis.
This is the way, I take my turn for the rigmarole that I have to go through of all the vaccinations and medical check ups whenever I get a new job abroad and before commencing work.
Little they suspect that it is a made up story and I go onto say that during coca cola campaigns the company imports a special brand of essence from America that the company chairman himself prepares it in his private bath. I go onto say the essence is put in the tub and the chairman does the tempering with his feet (like vine making) and the real taste of coco cola is from the sweat of the his feet.
I go on to say the sweat he shed for his company is phenomenal judging by the company's sale figures.
This is something, I got from Arthur Buchwald’s writing and a slight hint for my friends that there is some exaggeration and pun involved in my scientific story (if they have had read him sometimes).
Arthur "Art" Buchwald (October 20, 1925 – January 17, 2007) was an American humorist best known for his long-running column in The Washington Post, which in turn was carried as a syndicated column in many other newspapers. His column focused on political satire and commentary. He received the Pulitzer Prize for Outstanding Commentary in 1982 and in 1986 was elected to the American Academy and Institute of Arts and Letters.
So within a week I put them off of two of their favorite food items.
I have taken my revenge for the extra medical checks they have gone through myself and my family every time we go out.
No wonder I have not gone out for a long time now.
For about three month I carry on this ploy religiously and in due course I get caught eating chocolates somewhere in a supermarket or an open place.
YOU are a cheat and I find YOU eat chocolates, surreptitiously.
I would say this is a special brand and it is hermetically   (I don't understand the meaning of the word) prepared or something similar so as to avoid getting caught.
Finally, I bare open, the truth when enough people start suspecting me.
Then I buy them loads of chocolates for being good sport.

The chocolates and a sample of its virtues is given below.

Properties of Cocoa

Pick your choice and enjoy chocolates in the festival time of April.
All chocolate is made from powdered cocoa beans usually mixed with some kind of sugar, some butter or lard or vegetable oils, some milk products, and various other ingredients. While you may have heard that chocolate is "bad for you", it is not the cocoa that is unhealthy, but the other ingredients in the kinds of chocolate made from refined sugar combined with various kinds of cheap animal fats like lard, or cheap and unhealthy hydrogenated vegetable oils.

Cocoa -The Super Healthy Fruit

Cocoa beans come from the fruit of a tree which grows in tropical rain forests. The official scientific name of the cocoa tree is Theobroma Cacao. "Theobroma" is Latin for "food of the gods".
Strictly speaking, cocoa is a nut, the seed of a fruit, but is most commonly called cocoa beans, cocoa seeds, cocoa nuts, chocolate seeds, chocolate beans, or cocoa nibs.
Cocoa may also be spelled as "cacao" and pronounced          "ka-cow". All of these terms refer to the dried fruit or nuts of the cacao tree and the most popular term, cocoa beans.
Cocoa beans contain over 300 chemically identifiable compounds.
This makes cocoa one of the most complex food substances.
Chocolate consumption represents one percent of the American diet, yet most Americans have never tasted "real" chocolate -the natural cocoa bean in its raw form.
When healthy and high quality natural ingredients are used, it is possible to make a "healthy chocolate" from natural cocoa beans. Or one can simply sprinkle crushed cocoa beans onto whipped cream, ice cream, puddings, or other desserts for a natural chocolate flavor from the original "chocolate chips".
The raw cocoa beans taste like unsweetened dark chocolate.
Next to raw cocoa, it is unsweetened and dairy free dark chocolate that is the healthiest chocolate; while the least healthy chocolate is milk chocolate which includes dairy products and refined sugar and possibly hydrogenated oils or lard.
Studies indicate that dairy products block the absorption of the many antioxidants found naturally in cocoa and dark chocolate!

How Healthy Is Dark Chocolate?

Cocoa beans and organic dark chocolate are one of the best food sources of this heart supporting minerals, magnesium.
Cocoa is a potent source of serotonin, dopamine, and phenylethylamine. These are three well known neurotransmitters which help alleviate depression and are associated with feelings of wellbeing.
Cocoa contains monoamine oxidase inhibitors (MAO Inhibitors) which help improve our mood because they allow serotonin and dopamine to remain in the bloodstream longer without being broken down. Cocoa also contains amandamide which stimulates blissful feelings.
Cocoa also contains B vitamins, which are associated with brain health.

Antioxidants in Dark Chocolate

Scientists have known for years that cocoa contains significant amount of antioxidants, but no one knew just how rich they were in comparison to those found in two other healthy foods, red wine and green tea.
Recent research has demonstrated that the antioxidants found in cocoa beans are highly stable and easily available to the human metabolism. Antioxidants help neutralize free radicals and keep them from damaging the DNA and mitochondria of the body's cells, which is a major cause of many degenerative diseases, cancer and premature aging.
By comparison, 1.5 ounces of dark chocolate delivers as many antioxidants as five ounces of red wine.
That makes cocoa one of the richest sources of antioxidants in any food.
The liqueured chocolates is a bonus with vasodilator properties of alcohol added to the antioxidant effects.
Compare the cocoa bean to processed cocoa powder (defatted and roasted cocoa beans treated with potassium carbonate) and chocolates -which range in flavonol content from the more common concentration of 500mg per 100 grams in normal chocolate bars -to a concentration of 5,000 milligrams in some commercial preparations.
Theobromine and Caffeine
Cocoa can substantially increase a person's energy level, since it contains two stimulating methylxanthines -a significant amount of theobromine and a small amount of caffeine.
A cup of hot chocolate usually contains about 4 to 5 milligrams of caffeine, which is about 5% of the caffeine found in a cup of coffee.
A cup of coffee may contain 50 to 175mg of caffeine, a cup of tea may contain 25 to 100mg, and a cup of cocoa beverage may contain zero to 25 milligrams of caffeine.

Can Chocolate Help Us Be Happy?

We have all heard how chocolate can be a "comfort food" to help us cope with stress and depression and general unhappiness. There might actually be some connection between chocolate and happiness, when we look at certain chemicals which are found naturally in the cocoa bean and which affect parts of the brain.

Chocolate as an Aphrodisiac

The peoples of Central American in the pre-Columbian era often spoke in metaphors composed of words or phrases which had a hidden meaning when uttered in sequence. This is common in many languages, including English. One of these ancient metaphors was yollotl, eztli, meaning "heart, blood," -a phrase which referred to cocoa.
Chocolate is the heart's "blood" due to its magnesium, antioxidants, love chemicals and esoteric properties.
Chocolate truly is "food for the heart".
Chocolate is a symbol of sensuality, pleasure, and sexuality.
Some writers have claimed that 50 per cent of women actually prefer chocolate to sex!
That percentage might even rise if the women were offered real chocolate in the form of organic cocoa!
Chocolate is a favorite gift from a lover to the beloved one.
Chocolates are always given as love offerings.
A box of chocolates is one of the most popular gifts for Valentine's Day. Cocoa, because it is natural and unadulterated, has an even stronger love energy than manufactured chocolate candy.
In ancient Aztec wedding ceremonies, the bride and groom would exchange five cocoa beans with each other.