The wonders of the coconut
Recently, a young, light-skinned coconut from Thailand has started to import. This is a fresh coconut, unlike the hairy, dried coconut. They are easy to open, and it stores fresh and sour (and very healthy) juice and its meat is white – pinkish and very soft, it can be scraped with a spoon. The young coconut is considered food – with many nutritional benefits and delicate meat and a creamy texture, the coconut meat can be produced from vegan sour cream, which is a substitute for those who do not eat lactose, a variety of desserts such as mousse, milkshake, yogurt, cheese.
Thai coconut has many advantages including:
Coconut meat helps in removing toxins from the body and preventing cancer.
Helps lose weight – burning fat, and increasing metabolic rate.
Helps reduce cholesterol levels and prevent heart disease.
Helps increase concentration and listening.
Coke water contains a lot of protein, minerals and fiber that make up the digestive system.
Coke water is recommended to drink chilled: Cut the coconut’s “roof” and drink the sage juice.
There are other uses of coconut, some coconut milk producers known for their health-promoting properties, it is considered one of the healthiest oils for cooking, frying and baking. This is due to the fact that it is mainly composed of saturated fatty acids which are more stable and do not oxidize as fast as unsaturated fatty acids when used at high temperatures. From this point of view, coconut oil is healthier than most of the oils we are familiar with and used regularly in the kitchen. It is also undoubtedly healthier than animal fats, butter and margarine.
Coconut oil can be used as a substitute for butter and margarine, in frying, cooking and baking. It is great when baking cakes and cookies, wonderful in the bounce of Asian vegetables and foods, gives a great smell and taste when frying onions and garlic and serves as an excellent base for many stews. If you want to use it for seasoning salads and cool foods, it can be dissolved and mixed with another liquid oil, such as olive oil, thus avoiding re-solidification.
Another advantage when using coconut oil is that being a product at room temperature can be more accurately controlled by the amount required with a spoon, spoon, or knife. It is recommended to consume 1-3 tablespoons of coconut oil per day, depending on the daily caloric intake that varies from person to person, while consuming more balanced oils. The recommendation is that about 10% of daily calories be from coconut oil. Therefore, a person who consumes about 2,000 calories a day will enjoy a combination of about 2 tablespoons of coconut oil on the menu.
Consuming coconut oil in the diet may improve the blood cholesterol balance and reduce the risk of developing cardiovascular disease.
There are several major epidemiological research projects conducted in humans in relation to the consumption of coconut oil and its effects. The results of these studies indicate that populations consuming coconut oil as a regular part of the diet exhibited low-normal cholesterol as well as low levels of cardiovascular disease. One of these studies was published in 1981. The study investigated the relationship between the diet of all the inhabitants of the Polucean island of Puca-Puca in the Equatorial Zone and cholesterol and lipid levels.
The results of the study show that cholesterol levels were low among islanders. This is despite the fact that fat accounted for about 35-40% of their daily caloric intake, and that over 75% of it was saturated fat. The reason is probably due to the fact that the coconut provided almost all the fat in their diet, while the main source of protein was fish that also provide essential fatty acids.
These fatty acids serve as an important nutritional source for the baby and in addition provide him with protection against infections and support his developing immune system. In addition, studies indicate that these fatty acids are also important in the normal development of the baby and that the addition of coconut oil to the diet of infants born very low in weight has led to a significant improvement in their growth rate probably due to the mechanism of absorption of these fatty acids.
It turns out that the diet of the nursing women has a clear and immediate effect on the milk composition and, inter alia, the concentration of the fatty acids in it. In addition, coconut oil is considered one of the most important cosmetic-medical oils in Indian medicine – Ayurveda. It is also used to heal and heal wounds and cuts. In India, hair oils are widely used and it is considered to promote hair growth and is used to prevent hair loss and baldness. In addition to its use in Indian medicine, it can also be used to treat bruises and sprains accompanied by swelling.
The use of coconut oil as a natural and effective cosmetic product has also rolled into the West and is now becoming a hit in the US and Europe and can be used for almost any purpose with excellent results. The coconut oil can be used as a facial and wrinkle-removing mask, as well as a body butter for dry skin care. Forcing chapped feet, prevents fungal development and odor in the feet, cream for chapped lips, soothing the skin from mosquito bites and relaxing after sun exposure.
Butter lettuce salad with sour coconut cream and Wingate Dijon
Ingredients: (4 servings)
1 Head of butter lettuce (or selenova lettuce) roughly cut
8 small radish cut Julian
2 thinly chopped shallots
1 English cucumber or 2 kernels without kernels, sliced 3 mm thick
Sour coconut cream
2 cubes Thai coconut cut into cubes (1 coconut)
¼ cup of cashew nuts are soaked in water for 10-12 hours
2 tablespoons extra virgin olive oil or flaxseed oil
1 tablespoon of cold pressed coconut oil
3 tablespoons apple cider vinegar
1 tablespoon agave syrup
½ tablespoon of Atlantic sea salt
Grind all ingredients in blender, until smooth.
½ cup extra virgin olive oil
½ tablespoon of cherry vinegar
1 tablespoon agave syrup
1 tablespoon quality Dijon mustard
¼ teaspoon of sea salt
Chopped chives for decoration
Put all the ingredients, except the oil, in a bowl and mixer with the help of a prey.
Pour the oil slowly, stirring constantly, until thick and smooth.
Make a hoop with the slices of cucumber.
In the bowl, mix together the remaining salad ingredients with the sour coconut cream, and place the mixture inside the hoop.
For decoration, drizzle around the salad and the chopped chives.
1 cup fresh or canned pineapple
1 cup of coconut milk
1 frozen banana (cut into coarse cubes)
½ cup ice
Grind all ingredients in a blender until a uniform ceramic texture is obtained.
Can be garnished with a slice of fresh pineapple