Why coconut and red palm oil ?





The days that oil was exclusively used for preparing meals are behind us. Today we know that qualitative fats are just as important as fruit and vegetables. Variation!


More energy and no fat storage
Less hunger packs
Better fat burning


Better intake of

calcium and magnesium


Radiant skin
Healthy eyes
Soft hands


A natural antibiotic


Healing effect on intestinal infections
Gets rid of fungus infections


Supports liver, pancreas and gall
Really useful for athletes


What are healthy baking fats?
Transfats are bad


Cholesterol is your best friend
Saturated fats are good for you


Why eating fat-reduced foods is unhealthy
Get rid of your non-stick pan


M 2006


Periodic publication on health, vitality and western diseases · A publication by Tai-Pan NV · Responsible Publisher Bart Maes, B. Latourlei 97, Brasschaat, Belgium


If you use extra virgin coconut oil and extra virgin red palm oil, then your body will be grateful

Discover the benefits of extra virgin coconut oil and extra virgin red palm oil in this booklet. You will also come to understand why the people in Asia and Polynesia call the coconut tree ‘The Tree of Life’. You will learn that red palm oil contains more protective substances (antioxidants) than any other oil. Extra virgin should be understood as fats or oils that are exclusively obtained through mechanical and cold pressing/extraction. Healthy oil does not undergo any type of chemical refin- ing (such as for example deodorizing or bleach ing). When we use the term healthy oils, we are referring to extra virgin oils. 

Healthy fats are just as important as fruit and vegetables. You need them every day to maintain your vitality 

‘The wide-spread opinion that all fats are bad and that fats only make us fatter have contributed to turning obesity into an epidemic’, says Dr. W. Willet (91). ‘We have followed suit by gorging ourselves on refi ned carbohydrates and sugar’. Health organizations that continue to be fi xated on eating less fats and ‘light’ products tend to forget that 30% of our calorie intake should come from healthy fats. In other words: We need to obtain twice as many calories from healthy fats or oils as from proteins (such as vegetable proteins, meat and fish). The days that we thought that fat only yielded excess calories and fattened us should be defi nitely behind us. Instead of obsessing over fat-reduced foods, we should be promoting suffi cient amounts of healthy fats and/or oils. In moderation, it goes with out saying, and most certainly no refi ned fats, but suffi cient amounts of healthy fats. You cannot live without healthy fats. Healthy fats create life. Healthy fats protect your health. Healthy fats are just as important as fruit and vegetables.

Saturated fats are good for you 

1. Healthy fats are necessary to be able to absorb fat-soluble vitamins such as vita- mins A, D, E and K. The vitamin K in broccoli, Brussels sprouts, cabbage and lucerne is barely absorbed for example, if these vegetables don’t come with a bit of fat or oil. And without a suffi cient amount of vitamin K calcium will not be stored in bones and teeth, meaning potential tooth decay and osteoporosis.
2. Healthy fats are essential
for the functioning of hormones and enzymes. Your body will generate fewer enzymes when you are on a fat-reduced or fat-free diet. This
can result in digestive issues. An insufficient number of fats will result in reduced or no sex hormones for example.
3. Healthy fats are needed to emulsify (dissolve in a watery environment) nutrients. They are the basis for bilious acids, in order to be able to digest foods that contain fats.
Healthy fats contain lecithin, a nutrient that fosters memory and the transfer of impulses between cells. Lecithin also ensures that the polar substances in cells can communicate with non-polar substances and contributes to the transport of fats in blood. It is essential for growth hormone and helps transport, process and break down fats and cholesterol in the body.
5. Healthy fats ensure
the supply of more than 600 nutrients including various carotenoids (alpha-carotene, beta-carotene, lutein, lycopene, zeaxanthin, etc.), car- nitine, the co-enzyme Q10, inositol and alpha-liponic acid. Lycopene and carotenes in tomatoes are barely absorbed if no fat is used. Lycopene is an important defence for the prostate against cancer.
6. Healthy fats ensure
a natural feeling of saturation during meals. The days that we thought light products would slim down the world seem to be past. An unsaturated feeling will leave you hungry and psychologically you think that you can eat more of light foods. “Light” products pull the wool over people’s eyes. Healthy fats are replaced by refined sugars and fillers.

7. Healthy fats reduce ups and downs in your blood sugar levels. They delay the absorption of sugars in food, which prevents the occurrence of blood glucose peaks, followed by sharp drops. They ensure a long-term saturation due to a more constant blood glucose level.
8. Healthy fats form a protective ‘coating’ around our organs.
A healthy heart needs to be surrounded by a lining of saturated fat.

9. Healthy fats constitute the most concentrated energy storage method. Every gram of stored fat releases twice as much as energy as one gram of stored protein or sugars.
10. An isolating layer of fat under our skin will also protect us from the cold. That is why we naturally need more fat as the days grows shorter and colder.
11. Dr. R. Russel in 1944 laid down the success formula against tuberculosis: Bed rest, moderate exercise and a diet high in fats.
12. Healthy fats add
more taste to meals.

13. If we eliminate fats in food then women’s oestrogen levels will drop, as will men’s testosterone levels. In other words: our libido will suffer. (118)

Steaming vegetables? Fat-free is not as intelligent as we thought it would be.

People who wanted to live healthy started steaming vegetables. The underlying mes sage was good taste and fat-free food. But nowadays we know that fat-free isn’t healthy. Steaming one’s vegetables is good, but a meal needs to contain a sufficient amount of healthy fats. So you should always add a little bit of fat to your vegetables after steaming them. A little bit of fat will help your body absorb the lycopene in tomatoes, the carotenes in carrots, the lutein in spinach and the necessary nutrients from 600 other substances even better. Not fat-free, but healthy fats. Fat-free diets are linked to psychological problems, de- pressions, violence and even murder in an article in ‘The Lancet’ (3/2/92). In 1998 sci entist D. Kritchevsky stated that fat-reduced diets did not decrease the incidence of cardiovascular disease. A university study demonstrated, against all odds, that when people were put on a fat-reduced diet (with only 19% of the calories from fats), that their ‘good’ HDL cholesterol dropped. Following this the test subjects were put on a diet high in fats (50% of calorie intake), after which their ‘good’ HDL cholesterol rose (State University New York, Journal of the American College of Nutrition 2004). Greeks and Austrians maintain diets high in fats and are among the longest-living people on earth. (114)

Young children need many healthy fats.

50% of the calorie intake from breast milk comes from fats. Several nutritional ex- perts recommend that 50% of children’s calorie intake should be from fats, until the age of two at least. Several paedia- tricians such as S. Zlotkin and F. Lifshitz and R. Olson recognize that children who are fed a lot of fat-reduced foods have a lot of growth and health problems (75). As children grow up, the recommended amount of fats can be reduced to 30%.
Once they reach adulthood, the calorific need from fats lies between 15% and 35%.
Less than 15% calorie intake from fats is unhealthy for adults; more than 30% can be healthy but the com- position of the total nutritional intake must be monitored.

A survey among children has shown that the absorption of calcium, magnesium and proteins (amino acids), which is important for the development of strong bones, is increased when talking coconut oil (22). Another study from 1996 conducted at the University of Iowa demonstrated that babies absorb calcium and fats better when coconut oil or palm oil is added to their food. (2)

Non-stick pans with Teflon among others:
terrible for our health

Non-stick pans are another feature of the era in which we thought that fats only fattened us up. These days we know better. Healthy fats are a must for our health and a must for a slim body. We even need twice as many healthy fats as proteins. So a portion of healthy oil or fat in your pan will do you good.

Get rid of your non-stick pan!

You should avoid non-stick pans at all costs. They are extremely poisonous.
1. Applying an non-stick layer required an extremely complex chemical process. Because it’s not that evident to stick an non-stick layer to the bottom of a pan. The production of these pans is also a polluting industry. Manu- facturer DuPont has already agreed to pay USD 345 million in damages to 60,000 inhabitants of West Virginia and Ohio to compensate for the pollution of tap water with PFOA, a chemical compound used in the production of Teflon.
2. And as everyone will have guessed: Using these pans means particles of the non- stick layer end up in our food. Because regardless of what manufacturers may say, these pans do wear out and quickly. Even if you use them correctly and you try to pre- vent scratching, they do wear out and particles end up in your food and your body.
3. Many people have no idea that using Teflon pans releases extremely toxic gases. During the holidays more canaries and parrots die as families pull out their Teflon gourmet sets. In the past mine workers used canaries to check air quality in the mines. Their small lung capacity means that these birds are much more sensitive to toxins. Hence their use by mine workers. If the canary became ill or died, things became quite dangerous for mine workers. Non-stick gases such Polytetrafluorethylene re leased by Teflon cause lung haemorrhages and are often deadly for canaries. That is why non-stick pans are silent killers because you don’t notice them. Extremely toxic non-stick layers include DuPont’s Teflon brand, as well as Silverstone, Fluron, Supra, Excalibur, Greblon, Xylon, Duracote, Resistal, Autograph and T-Fal. A little bit of fat or oil in a stainless steel pan or in an enamelled pan is much healthier and much less taxing for the environment.

The extremely toxic fumes of the non-stick pan



An employee of DuPont Dordrecht recently explained the nature of Teflon fever to me.
The Dordrecht factories used Teflon  powder. If a residue of this powder is still on your fingers, even if it is only a tiny  amount, and you go out  to smoke a cigarette, then you will experience Teflon vibrations. As a result of  the cigarette’s heat the Teflon powder will start to decompose and extremely  toxic  fumes will come about. For  the next quarter of an hour you will experience tremors,  start shaking, shivering throughout your body.



Once the non-stick layer is heated, its structure changes. In two to five minutes a non-stick pan will heat up to such an extent that the non-stick layer releases toxins and toxic fumes will be disseminated...The longer you use them, the faster they will be damaged. As the pan is heated, fumes are released, which en-ter your food as well as the air in the room. (Anti-stick pans can become toxic in a very short time, if you set them on the hob, without any food in them. The odour released as a result will make you catch your breath). DuPont recognizes that Teflon fumes are deadly for birds, but add that ‘so much is deadly’. Scientists at DuPont admit that Teflon’s polymeric gases can cause fever, fatigue, shortness of breath, headaches, colds and a heavy sensation in the chest at temperatures ranging between 24 to 26°C. But opponents of non-stick pans are more adamant. The toxins and toxic fumes released when using non-stick pans include: TFEs, carcinogenic; HFPs, reduce immunity and causes liver problems; TFAs, contributes to osteoporosis and weight problems, fattens the liver, babies store up to 2 to 6 times more of this than their mothers; DFAs, extremely toxic for kidneys; MFAs, extremely toxic, causes an irregular heartbeat and is even deadly between 0.7 and 2.1mg/kg.; PFOAs, cannot be broken down by the environment and can be found in 92% of all humans; will even kill cows if they ingest polluted food or water; SIF4, especially toxic for the lung function; PFIB, especially toxic for the lung function; COF2, is also used in chemical warfare and irritates the eyes, nose and ears; HF, causes fatigue, an irregular heartbeat, reduces the intake of calcium and can cause death in high doses; CF3COF, enlarges the liver and raises blood glucose levels; OFCB, causes an irregular heartbeat, unconsciousness and in high doses even death; CF4, heats the world 6,000 times faster than carbon dioxide and stays in the environment for 50,000 more years; C-8, carcinogenic: higher levels of this substance are found in the children’s blood.

The fat hypothesis is incorrect.
Fat-free diets are extremely unhealthy

In 1953 Ancel Keys launched the ‘fat hypothesis’. According to Keys saturated fats and cholesterol from food caused higher blood cholesterol levels. This in turn causes atherosclerosis (or hardened arteries), which in turn causes cardiovascular disease. Although experts discovered a great many hiatuses in his hypothesis, his story was a big hit, and rapidly became widely disseminated. Although Nathan Pritikin’s fat-free Spartan diet was hugely successful, he himself died of cancer at a very young age. Recently studies that proved the contrary have caught on. A large-scale British study showed after only 1 year that twice as many people died in a group of test subjects (who were asked to reduce their intake of saturated fats and cholesterol, to stop smoking and to increase their intake of unsaturated fats and margarines) compared to the control group, which maintained its intake of saturated fats. (46) The Lancet published the results of a study, whereby 2,000 men were put on a diet low in saturated fats in order to measure its impact on cardiovascular health. It was demonstrated over two years that the chances of a heart attack did not decrease. If the reduction of saturated fats in a diet does not help to reduce the risk of a heart attack, it is wise to assume that other factors play a role. Scientists have proven in animal tests that a diet including saturated fats reduces the risk of cardiovascular disease. (20,21) The Framington study, which was in fact developed to substantiate the ‘diet-heart hypothesis’, seemed to prove the contrary. In 1988 the person in charge of this study for more than 40 years stated the following: ‘people who consumed more saturated fats and cholesterol, were more active, slimmer, and had lower blood cholesterol levels. (47) The study eventually demonstrated that excess weight and a high cholesterol level in blood did not originate in the intake of saturated fats or cholesterol from food. The study also demonstrated that a higher blood cholesterol level and excess weight gave rise to a higher risk of cardiovascular disease. So something else in our food has to be responsible for cholesterol levels that were too high! 

Scurvy and cholesterol?
Linus Pauling and Matthias
Rath provided the answer

Today it is generally known that scurvy is the result of a total lack of vitamin C. Gums will start to blood, teeth fall out and the arteries will burst. Over the centuries many seamen died of scurvy. Today we also know that blood cholesterol is produced mainly by the liver and is only partially absorbed through food. Two-time Nobel Prize laureate Linus Pauling and Dr. Matthias Rath established a link between scurvy and cholesterol. They clearly state that cholesterol is produced by the liver as the body’s first defence mechanism. The liver produces cholesterol to repair cracks in the arteries. Cholesterol will seal arteries as it were in order to protect them. These cracks in the arteries are the result of bigger or smaller shortages in food, according to both gentlemen. Deficiencies regarding minerals, vitamins, healthy fats, proteins, vegetable nutrients, etc. If you want to reduce your cholesterol, you need to attack the cause of the problem. So eating healthier and experiencing less stress.  

Increasingly scientists are rejecting the fat hypothesis

Dr. Willett W., Prof. Harvard University: ‘These days we have still not established a link between the consumption of saturated fats and cardiovascular disease, even in the most extensive studies’. In 1995 he published a study about the relation between fat and cardiovascular disease and concluded: ‘ these data do not support the strong relation between the consumption of saturated fats and the risk of cardiovascular disease, which exists according to international research’. (73)
Enig, international fat expert and nutritionist. ‘The idea that saturated fats cause cardiovascular disease is completely wrong. But the fat hypothesis has penetrated people’s brains so efficiently that it is difficult to convince them of the contrary, except for those who are willing to read up on it’. (58)

Gurr, professor and biochemist at Oxford: ‘The fat hypothesis has many 
shortcomings and the statement that fat causes cardiovascular disease is putting things too simplistically’ (59); Whatever the cause of cardiovascular disease, it is definitely not the high intake of saturated fatty acids.’ (73)
George Mann, professor and biochemist Vanderbilt University:
‘Studies among Masai tribes have shown that saturated fats do not cause high cholesterol levels and cardiovascular disease.’ ‘The fat hypothesis is the biggest scientific lie of our time.’ (60)
Michael Oliver, professor Wynn institute for metabolic research (London):
‘A strong decrease of cholesterol levels can certainly be dangerous in the long term for the composition of cellular membranes. Luckily the body and its natural desire for equilibrium (homeostasis) can counter a forced cholesterol reduction.’ (61)
Pinckney Edward, co-editor of the ‘Journal of the American Medical Association’: ‘the level of someone’s blood cholesterol is nothing more than a very rough indication of a large number of pathologies. In the worst cause this can cause stress and stressrelated illnesses. Lowering cholesterol can do more bad than good.’ (62)
Reiser, professor and biochemist at the University of Texas: ‘Certain saturated fats do not impact cholesterol levels while others can even increase cholesterol levels slightly, but never too much. (63) (note: Extra virgin coconut oil will reduce it, hardened coconut oil will increase it).

Paul Rosch, professor, Medical College New York: ‘The general public has been brain washed to such an extent by the fat hypothesis that people believe that the lower their cholesterol levels are, the healthier they are and the longer they will live. Nothing is further removed from the truth. The cholesterol cartel of pharmaceutical companies (which for example continue to promote statins), the soy industry and the manufacturers of fat-reduced cookies, etc. continue to score synergetically with their marketing campaigns.’ (64) Cardiologist Ray Rosenman, experimental psychologist Russel Smith, Professor William Stehbens of the Wellington Medical School, professor Lars Werkö, etc. all reject the fat hypothesis.

Cholesterol is your friend and essential for
our cellular membranes

Although cholesterol is hardly synonymous of fat, people often refer to cholesterol and fat as if it is one and the same thing. Cholesterol however is simply a large alcohol molecule, produced by animals (and people). Cholesterol is part of the sterols family. Cholesterol is only found in animals and people. There is no cholesterol in vegetable food. Thus all vegetable fats, such as coconut and palm oil, contain 0% cholesterol, but they all contain vegetable sterols. They are of the same family, are all fat-soluble, but also have different functions. As is the case with many natural substances, cholesterol too has positive properties. There is proof that even older people do not produce sufficient amounts of cholesterol and that they would benefit from adding cholesterol to their diet. Healthy people produce sufficient amounts of cholesterol themselves in order to ensure that their body functions as it should. Cholesterol is essential to ensure that cellular membranes are in top condition. Depending on the type of fats present in our body, cellular membranes will not use cholesterol. Unsaturated fats will keep our cellular membranes smooth, and saturated fats will make them stronger. Cholesterol flows in and out of cellular membranes in order to find the right balance between sufficient tightness and sufficient flexibility of the cellular membranes. This balance is so important that every cell in itself can produce its own cholesterol. Thus cholesterol can protect and even repair a cell. Cholesterol is your friend!!! Next to this cholesterol is also important for the production of our hormones, for generating vitamin D and healthy gall, the liver secretion that helps us process fats. 

The cause of cardiovascular and heart disease?

The actual cause of cardiovascular disease is mainly due to an excess of free radicals (unstable, aggressive molecules) and a shortage of protective antioxidants. As a result free radicals can cause great damage to cellular membranes and the blood vessel wall. In first instance our body will start producing cholesterol as a defence in order to repair any damage to the vessel walls. If the damage is considerable, then a lot of cholesterol will be fired at the ‘wounds’ in the blood vessels. If too much cholesterol is deposited in one place and plaque starts to form, then this might bring about a blockage. In other studies such as a recent study conducted by the Cleveland clinic, which studied 120,000 heart patients, the researchers arrived at the conclusion that smoking, transfats (bad quality fats), refined food, stress, environmental pollution, the inhalation of toxic substances, diabetes and cholesterol shortages can bring about cardiovascular disease. High blood pressure and high cholesterol are only indications of cardiovascular disease, but never its cause. American researcher Mary Enig even points out that it is becoming increasingly clear that cardiovascular disease can also be caused by infections of the blood vessel walls. Certain viruses, such as the herpes virus and the cytomegalovirus virus, could play a role in this. Coconut oil is effective against both viruses and thus could have a beneficial effect on cardiovascular disease. (33) 

Not cholesterol, but Cholesterol-
lowering medication is unhealthy

All cholesterol-lowering medication undermines our health. Cholesterol-lowering medications prevent our body from repairing our damaged blood vessels and lungs with sufficient cholesterol. They block an enzyme that is needed to produce cholesterol, but as a result also block the production of the co-enzyme Q10, a substance which is of crucial importance... for our heart and muscles. The heart muscle can weaken and as a result cardiovascular disease is fostered. Muscles can weaken, decrease in volume and start showing signs of infection more rapidly. Moreover the production of high-quality gall salts will also be reduced: the proper digestion of fats and among others the absorption of omega-3/6 fatty acids will decrease. But shortages of the latter substances will precisely... promote cardiovascular diseases, next to rheumatism symptoms and depression. Too high cholesterol levels are largely due to shortages or errors regarding nutritional balance and excessive stress. Tackling the cause, i.e. the nutritional imbalance or stress, is the message. It is thus not very sensible to immediately start slowing down our body’s first natural defence, i.e. cholesterol. Cholesterol is not at fault, but rather our nutritional imbalance and stress.

Cholesterol-lowering medicine
will accelerate cardiovascular disease...

 A recent study from 2003 even showed that cholesterol-lowering medicine does effectively lower cholesterol (so what?). It also showed that after 1 year the plaque in arteries had increased by 9.2% (American Journal of Cardiology). In other words: The illness continues but the cholesterol in the patient’s blood will decrease. Or put differently: The warning light of the fuel meter of your car is off but the fuel in your tank is running out. It is more intelligent to add fuel, rather than to switch off the warning signal. People over 70 years with higher cholesterol levels had less heart attacks than those patients whose cholesterol was low (116). Dr. S. Hulley of the University of California stated: ‘I am extremely worried about all those older people who are taking cholesterol-lowering medicine’. 

Cholesterol repairs...

 Cholesterol, calcium, collagen and other substances are produced by the body in order to repair wounds. Cholesterol is the body’s most important repair material. (72) When hamsters are exposed to petroleum odour, their liver will start producing more cholesterol in order to repair the damage caused by the free radicals from petroleum gases. Also the cholesterol will only be sent to the damaged cells. (Dr. R. Dowdell, Heath freedom news, 1987).

You need cholesterol for your brain...

Low cholesterol levels are related to bad cognitive functions. In order to establish the correct relationships, to have an easy conversation, for your concentration, and in order to pay attention, you are better off having more cholesterol than too little of it. According to university study published in 2005, that is (107). Cholesterol is in fact an important component in the membranes of our nerve cells. Cholesterol is also needed for the proper functioning of the serotonin receptors, which are responsible for the ‘I feel good’ sensation. Low cholesterol levels are often correlated with violence, depression and even suicidal tendencies.

Cholesterol and stress...

People who are under a lot of stress often display high cholesterol levels. This is because stress produces adrenalin, the hormone used by the body to react to stress. You need cholesterol to produce adrenalin. Here too reducing your cholesterol is bad for you. Learning to deal with the stress situation or reducing stress is the message.

Breastmilk contains delicious cholesterol...

Lactating babies need cholesterol for the development of their brain and eyes. Breast milk will provide the baby with huge amounts of cholesterol. The milk gland contains a special enzyme, which ensures that mother milk contains sufficient cholesterol. The American Academy of Paediatricians states that cholesterol is of essential importance for growing children, and contributes to the production of gall acids, hormones and nerve cells.
Cholesterol is also crucial for developing strong bones. Vitamin D cannot be used without cholesterol. And without vitamin D bones will not grow strong.

Do not be afraid of cholesterol in food...
Cholesterol is your friend

Before you start worrying about excessive cholesterol, why not read the book ‘The Cholesterol Myths’ by Dr. Uffe Ravnkov or the book ‘The Cholesterol Controversy’ by Edward and Cathy Pinckney. Without cholesterol there are no sex hormones.
No cholesterol = no sex.
A healthy person weighing 70 kg will have up to 145 g of cholesterol circulating in his body.


Foolish to replace traditional fats with popular manufactured fats!

Dr. Weston Price, a dentist, published the book ‘Food and physical degeneration’ in 1939: he used it to pub- lish his findings related to several studies among traditional population groups. He visited the Polynesian islands for example and found that those who stuck to the traditional diet, in which coconut - chockfull with saturated fats - played an important role, were in fact healthy and displayed al- most no degenerative or western diseases. Those who started eating more ‘refined’ foods started developing western illnesses, including tooth decay. It was clear to Weston Price: The cause of an irregular set of teeth, as well as tooth decay, is related to (refined) food.

An Indian study showed that if one starts replacing saturated fats with refined sun flower or safflower oil, that one’s chances of developing age-related diabetes will increase (40). Studies conducted in countries where (the rich source of saturated fats) coconut (oil) is an important part of the traditional diet, show that in contrast to what was expected, there is no relation with cardio vascular disease. There are even fi gures that show that life expectancy is longer in re- gions that use more coconut (oil) than others within the same country. (44) The traditional population of Sri Lanka according to the United Nations at one time had one of the lowest mortality rates due to cardiovascu- lar disease (and plaque). Since co- conut consumption has dropped in this country by more than 35% the mortality fi gures have changed considerably. (45) Dr. G. Blackburn of Harvard Univer- sity already stated in 1988: ‘coconut oil does not have a negative impact on cholesterol levels, not even when co- conut oil is the only source of fats.’ (107) On the other hand it has also been shown that: The consumption of hardened and refined industrial vegetable oil is proportional to the increasing number of people suffering cardiovascular disease (USDA-HNI). When scientists started feeding rats refi ned vegetable fats instead of natural pork fat their life expect- ancy decreased by 17%. In human terms this might equate to 12 years less. (Dr W. Douglass, The Milk Book).
Dr. R.
McCarrison used clinical studies to show that animals that ate refined fats became infertile. Dr. C. McCay of Cornell University confirmed these results and stated that animals that were not fed natural food became infertile. Infertility in humans is also increasing at a fast pace. 1 in 6 couples will have to resort to assisted procreation. (The Great American Tragedy, D. Conrad). We need to ban refined foods from our lives.

Industrial supermarket oils?
All the healthy nutrients have been removed and it undermines your health

Extra virgin olive oil is healthy because this oil has been treated respectfully and still has its numerous nutrients. The process itself is quite simple. After harvest the olives are washed, without solvents, stones are mechanically removed, and then the olives are mechanically pressed and fi ltered, stored in stainless steel vats and then fi lled in dark bottles. An extra virgin olive oil is pressed with the aim of maintaining maximum food value and taste.
Industrial supermarket oils have generally undergone a process that is destructive for our health. The objective is to make them as cheap and odourless as possible, with a long shelf time. The nuts or stones are often washed using solvents, pressed (extraction) using a chemical solvent, for more yield. Afterwards they are degummed, refined with highly basic substances, bleached, deodorized at temperatures up to 270°C, chemical preservatives are added, they are defoamed and possibly hardened. What remains is not only completely worthless, but also extremely damaging...

Refined fats are chemical monsters.
What happens when fats are refined?

1. During the refining process chemical solvents are used, which one hopes leave the least possible amount of residue in the oil.
2. The oil is heated at too high temperatures and the polyunsaturated fatty acids in the oil will degenerate into among others transfats, which are harmful to the body.
3. Chemical preservatives such as E320 (BHA, BHT and TBFQ) are also added. These will prevent discoloration and rancidness but can also cause complaints such as oedema, increased fat and blood cholesterol values, a decrease in the amount of enzymes needed for the proper absorption of vitamin D.
E320 cannot be used in children’s food and is not suited to children suffering from
ADHD. Yet they are omni-present in all supermarket oils and thus also in cookies and sweets (101).

4. By refining the oil important nutritional substances are lost. Thus the levels of minerals such as calcium, magnesium, iron and chrome will decrease, as will phospholipids such as leci-
thin (important for the transfer of impulses between cells), vitamin E (protects cells against
ageing), carotenoids (protects the
eyes and skin), sterols (reduce cholesterol), polyphenols (protect the heart and arteries) and chlorophyll (detoxifies and an important contributor to our vitality).
5. Refined oil no longer contains lipase, a fat digestion enzyme that also contributes to the digestive process.

6. During hardening the quality of the (polyunsaturated) essential fatty acids is lost. ‘Margarine is plastic butter’, says Sally Fallon in her book ‘Nourishing traditions’. Even organic margarine is often made of refined and thus unhealthy fats! If you look up the word margarine in the dictionary you will find: ‘ersatz’ butter! In the Van Dale dictionary margarine is even described as artificial butter.

Most oils have become a monstrosity.
Traditional fats or extra virgin oils are absolutely better than margarine

Margarines undermine various body processes and reduce our vitality. In order for our body to process them, our body needs to use vitamins, minerals and enzymes in our body, as is the case with white sugar, white bread and white rice. Not a single fat specialist believes that margarine in its present form is better than butter or traditional fats such as coconut, palm and olive oil. Unless this person is partial. How can we think that manufactured margarine from chemically refined, deo- dorized, degummed, defoamed fats, which were later hardened, could be healthier than traditional oils, which were treated with such respect?
The starting point in production is totally different: A pro- ducer of extra virgin or traditional oil will strive to achieve health, taste and respect for what nature has to offer. Margarine manufacturers are interested in a longer shelf life, a product that is easy to spread, a cheaper imitation of nature. There can be no doubt: Traditional fats and extra virgin olive oils are much healthier than margarines. An article published in Nutrition Week (22/3/91) stated that margarine users run up to two times more risk to contract cardio- vascular disease than butter users. Extra virgin fats and oils are better for you than (organic) margarine. Dr. D. White, one of the most renowned cardiologists, already demonstrated in 1950 that replacing butter, pork fat and eggs by refi ned vegetable oils led to an increase in the incidence of cardiovascular disease. (112)
Natural fats such as extra virgin coconut oil, palm oil and butter were banned to the trash bin. While synthetic fats such as
margarines, refi ned supermarket fats ad oils as well as partially or fully hardened baking fats were praised. The contrary would be much better. Because fats naturally have unique components which foster our vitality and health. While all refined fats are also responsible for illnesses.

Vitelma, Becel, Effi and almost all supermarket margarines and even most organic margarines are made of refined fats!!!

The villains are the (over)consumption of Refined soya ,  sunflower, peanut, safflower and rapeseed oil...

Hidden studies
Dr. S.
Malhotra of Mumbay, India, has performed a lot of research into the relation between diet and cardiovascular disease. He surveyed more than 1 million Indian railway workers. He came to the conclusion that workers who hailed form Madras, where a lot of ‘refined’ vegetable oils are used, tended to have an incidence of car diovascular—related deaths that was up to 7 times higher than Punjabi workers, who tended to consume more animal fats (48). In contrast to what was expected heart attacks were more frequent in populations in Puerto Rico and Honolulu that tended to consume more refi ned vegetable oils. (49) Dr. K. Carroll, a biochemist, already demonstrated in 1975 that an excessive con- sumption of PUF (polyunsaturated fatty acids) increased the risk of breast cancer. He established that coconut oil is the fat most suitable to combat cancer. (73) An other study showed that if animals are given 14% coconut oil or 14% saffl ower oil, the cholesterol stored is up to 6 times higher with refi ned saffl ower oil, than with coconut oil (100). B. Henning in 2001 stated in a publication that excessive consumption of refi ned omega-6 fatty acids (for example, refi ned sunfl ower or saffl ower oil) can contribute to changes in cell walls and the blood vessel, which in turn can contribute
to contracting cardiovascular disease. (Journal of the American College of Nutrition, 2001). A study demonstrated that if 10% of rats’ calorie intake consists of extra virgin coconut oil, or 10% refi ned sunfl ower oil, that there is a signifi cant difference as re gards the cholesterol level. Refi ned sunfl ower oil increased the (‘bad’) LDL cholesterol and reduced the (‘good’) HDL cholesterol, unlike extra virgin coconut oil (99). Since Americans started consuming more refined PUFs such as soya, corn and peanut oil, and less saturated fats, the incidence of cardiovascular disease has risen. As a result of their consumption of refined unsaturated fatty acids, the US has also become the world’s fattest nation.

The no.1 villain of all western diseases is refined food

All refi ned foods such as white sugar, white bread, white rice, white pasta, refi ned oils and margarine, and 97% of all readymade meals, junk food, cookies and snacks lack vitamins, minerals and many other important nutrients due to the way that they were processed.
Many people think that only these substances were lost and that as a result refined food is not that unhealthy. But that is not the case.
In order for your body to be able to process these empty refi ned nutrients, your body needs to use its own stocks of enzymes, minerals, vitamins, proteins, etc. In other words, the more refi ned foods you consume, the more your body, brain, skin and any other organ in your body are robbed of their essential stock of healthy substances. You will be literally sucked dry. Gone is the vital- ity, gone is the immunity and gone is your health. Fatigue, illness, all types of little ailments will start cropping up and will sooner or lat- er develop into the typical western diseases. Moreover refi ned foods often also contain harmful transfats, as a result of their processing, as well as oxidized proteins, and other additives such as MSG (sodium-glutamate), chemical colorants, preservatives and aromas, which will burden our digestion even more. Other causes of western diseases include the toxic exposure to insecticides (so eat organic), household chemicals (such as paint, washing products, shampoos, perfume, deodorant, etc.), insuffi cient exercise, a stressful life, etc.

The message is: Eat a lot of vegetables and fruit, a lot of whole-wheat cereals, suf- fi cient amounts of healthy unrefi ned fats, pulses, herbs, nuts and seeds. Eat no or little milk products. Eat no or little fi sh, meat and poultry, and always make sure it is of good quality. Don’t be fooled into thinking that chicken is healthier than beef, pork, or lamb. Only eat wild meat or organic meat, of the free-range variety. This benefits the animal, your health and the environment. Alternate your fruit, vegetables, herbs, nuts, and healthy fats and make sure that you eat sufficient quantities of raw vegetables and fruit. Weight loss, exercise, healthy food and dealing with stress are the keywords here.

Deodorized, refined oil should be avoided at all costs
All the essential nutrients have been lost

Sunfl ower oil should smell like sunfl ower pips, sesame oil like sesame seeds, coconut oil like coconut, olive oil like olives, palm oil like red palm fruit, etc.

Deodorized (and refined) oil has not only been stripped of its smell and taste, but also of essential nutrients. Without these nutrients such an oil is of a lesser quality and will not contribute to your health and vitality.
Deodorized coconut oil or palm oil is like white sugar, white flour, white rice and white spaghetti, refined (purified) fish oil and any other refined supermarket oil. They have been stripped of all their essential nutrients and are thus bad for your health. Refined products often constitute the main cause of most western diseases. That is why you should only choose extra virgin or cold-pressed oils or fats, which were obtained in a mechanical manner and avoid all others. Every oil or fat which does not smell like its origin should be avoided like white sugar.


‘The closer to nature, the less processed, the healthier’

Bart Maes,  the organic-veggie man


What are unhealthy fats?

Which fats do we need to avoid at all costs?
. All hardened or partially hardened fats, because the es-
sential fatty acids in these fats have been destroyed
. All
refined oils, including 90% of all supermarket oils
. All
odourless (deodorized) oils or fats
. All oils rich in
PUFs (polyunsaturated fatty acids), which were heated (even if they have not been refined), because harmful substances are produced
. Rancid fats
. Almost all salad dressings and
mayonnaises: They have generally been made using refined oil and often with added so-called ‘ natural aromas’, such as MSG (sodium-glutamate), which can burden the nervous system. This doesn’t even need to be mentioned.

. Almost all margarines because they are almost always based on refi ned and often also hardened fats. What is added at a later stage (for example sterols or omega-3) is only a small consolation and by no means equal to everything that was stripped from the product during the refining process.
. All overheated fats
. All oils packaged in plastic, because a harmful migration from plastic (or
HDPE) to the oil is always possible.

. Oxidized fats and oils because they have become harmful for the body and contain toxic components after polymerization. These are usually oils that have been left open for a long time or which were exposed to heat and light.



‘Never economize on healthy food’

Bart Maes, the organic-veggie man



Transfats are monstrosities or how a small change can
have such a big impact

French and German food technologists around 1900 developed a method to extend the shelf life of polyunsaturated fatty acids (PUFs) as found in soya, fish, sunflower and corn oil from a number of months (refrigerated) to a number of years (unrefrigerated) so that they could be used in the manufacture of cookies, etc. They wanted to make vegetable oil resemble butter, which was much more expensive. They wanted to turn a liquid vegetable oil into a firmer fat, which could be used as a spread. At the time an opponent already referred to margarine as ‘plastic butter’ (Crisco fat by Procter & Gamble). They wanted to increase the melting temperature of vegetable oils so that they could be used more in the processing industry of cookies and ice-cream. So how did they achieve this?
The starting point is usually a
refined oil, which has already been stripped of its essential nutrients. This refined oil is then overheated (between 150° to 200°) and nickel (platinum, aluminium or copper) is added as a catalyst. It is then partially or wholly hydrogenated (hardened). The latter process means that the missing hydrogen atoms are added under pressure and bound with the oil’s carbons. During this process stable ‘transfatty acids’ are created, with a structure that is found nowhere in nature, and which does not belong in our body. In nature double alloys occur, especially in the cis-structure, whereby the hydrogen atoms are positioned on both sides of a double alloy (like a V). Unfortunately these cis- structures turn into trans-structures under pressure and due to the partial hardening of the PUFs. The hydrogen atoms are now on the opposite side.

If we start using these margarines and other partially hardened fats, these monstrosities will start to become part of our cells and they will also radically influence our cellular functions. (52) They undermine the integrity of our cellular membranes in our body. They take the place of healthy fats in cellular membranes. They are not ‘recognized’ by our body and disturb the absorption of nutrients as well as the release of waste, due to a dysfunctional cellular membrane. Moreover they also distort the natural conversion processes of essential fatty acids such as linoleic acid and alpha-linoleic acid and have an impact on blood viscosity, cholesterol levels and the blood vessel walls. In 1958 Ancel Keys already stated that the partial hardening of fats could cause cardiovascular disease due to the transfats in these products.
J. Aron of the University of San Francisco compared the transfats in our body with sand in a Swiss mechanical watch. The watch starts to slow down until the excess sand will make it stop. (65) In other words: transfats will slowly but surely make us ill. Udo Erasmus is very clear: ‘eating 60 mg of margarine or baking fats is twice as toxic as all the other food that we eat on a daily basis’ (181).

Attention: Transfats!
Omnipresent and dangerous

Almost all cookies, baking products such as cheap croissants, waffles, ice-cream, crackers, dressings, vegetarian burgers, frankfurters, crisps, French fries, muffins, donuts, chocolate chip cookies, popcorn, candy and margarine contain transfats. Transfats are omnipresent in catering and restaurant food (company, school, hospital and airline catering). For example 1 portion of chicken nuggets contains between 8 to 18 g of transfats and 1 portion of French fries between 5 to 12 g. The fats in French and Belgian fries can contain up to 46% transfats.
Schoolchildren will consume incredible amounts of transfats in their snacks (such as cookies, bars, crisps). These will undermine their sexual and fertility performance in the long run, and also their chance of having healthy babies in the future. Next to this 80% of children’s foods contain refined fats (chocolate paste), refined carbohydrates (white bread) and refined sugars (cookies). Transfats are always an ingredient when the packaging mentions the following: ‘wholly or partially hardened/hydrogenated fats’. At present transfats don’t even have to be mentioned on the packaging in most countries. But change is abreast. The Canadian authorities consider them to be extremely harmful; since the 90s the Netherlands has been imposing strict limits about the percentage of transfats in margarine and since 2004 there are restrictions regarding their use in Denmark. Only after a scientific committee stated that there simply was no safe level of transfats the US took limited measures with regard to the obligatory mention of transfats on labels from 1.1.2006. Israël will probably be imposing obligatory mentions on labels from 2007. Europe is currently reviewing the matter.

Transfats are monstrosities:

1. They break down the delta-6-desaturase enzyme, which complicates the necessary conversion of our omega-3 and omega-6 fatty acids (alpha-linoleic acid and linoleic acid) into prostaglandins (important hormone- like substances) (73) (74).
2. They prevent the functioning of omega-3 and omega-6 fatty acids which might lead to hormonal, circulatory, immunity-related, concentration and memory problems (71).
3. They raise cholesterol levels (57) (they only increase ‘bad’
LDL and lower ‘good’ HDL), increase the adhesiveness of blood platelets (71) and increase the Lp(a) risk factor, which increases the general process of atherosclerosis (‘hardened arteries) (73) and thus the risk of contracting cardiovascular disease (70).

4. They reduce the immunity (reduction of B-cells and increase of T-cells) (73).
5. They increase the incidence of allergies, such as the development of asthma.
6. They increase the amount of insulin in blood, which indicates that the cell’s in
sulin receptors become less sensitive (73). As a result blood sugar levels will increase, the pancreas is overburdened and the risk of age-related diabetes increases (66). The red blood cells also seem to react less well to insulin. (71) Transfats also contribute to the incidence of age-related diabetes.

7. They prevent absorption of vitamin K, essential for developing strong bones.(66)
8. They prevent the build-up of muscular tissue and may bring about protein shortages. (182)
9. They disturb the normal metabolism of sexual hormones and contribute to pros
tate and breast cancer (70), to pre-menstrual syndrome and menopausal complaints.
10. They reduce the testosterone levels in men and contribute to producing deviant sperm cells (71).

11. They threaten the normal function of the reproductive organs and human fertility. (53) 12. They contribute to a decrease in vision (67) (71).
13. They reduce the production of breast milk (54) and the quality of this milk. (73)
14. They cause lower birth weights (55) and are transmitted to the
foetus through the placenta and breast milk. Normally the percentage of transfats in breast milk should only amount to 1%, but if the mother consumes more transfats, this can rise to 17% (71).
15. They impede children’s’ growth (56).

16. They reduce the transfer of stimuli between nerve cells, the distribution of neuro- transmitters and the global functioning of the nervous system, which in turn results in a higher risk of ADHD, depression, Alzheimer’s disease, etc.
17. Moreover
transfats are encapsulated in our cellular membranes and they tend to impede the membrane’s normal function, due to their divergent structure. As a result they contribute even more to the aforementioned pathologies.

Natural transfats are not chemically

In ruminating animals such as cows, sheep and goats, naturally transfatty acids are present in a very limited measure (2 to 5%). If animals ingest transfats in their food then their fat may contain more chemically formed transfats. The natural transfats often deviate from chemically formed transfatty acids due to their behaviour and the place that double trans alloys hold in the fatty acid chain. In ruminants this is often in 11th position. In partially hardened fats usually in 9th, 10th or 12th position.
Transfat specialist Mary Enig is justified in calling the latter ‘molecular monstrosities’. As is the case with vegetables, fruit, cereals, herbs and nuts it is recommended to alternate healthy fats and extra virgin olive oil.

Fat or oil? What’s the difference? 

There is no difference between either. Fat is the solid form of oil and oil is the liquid form of fat. This is all related to the melting temperature of the oil or fat. Olive oil is liquid at room temperature while cocoa butter is solid at room temperature. Olive oil will solidify when placed in the refrigerator and cocoa butter turns into liquid oil when heated above 36°C. Thus for example the melting temperature of coconut oil is around 25°C. Coconut and red palm oil are liquid at body temperature.

What are the different types of fats?

Doctors often use the term ‘lipids’ when referring to fats. A lipid is the generic term for all fatty components. Every natural and untreated fat has a unique composition and unique properties. Fats can be categorized according to several criteria. The three most frequently used criteria by scientists, to categorize the most prevalent fats, i.e. triglycerides, are the measure of saturation, the length of the fatty acid chains and the omega family. Another important fact is that no natural fat or oil can be fully categorized in one single group. Fats such as olive oil or coconut oil naturally always contain a composition of different types of fats. That was the way nature intended it to be. If oil is heavily refined and fractioned, as is for instance the case with fish oil, then one type of fatty acid, such as EPA for example, can be derived from oil. But the reader should know that nature and evolution did not intend for it to be this way. Several good components are lost during this process (see supra). The whole is better than its individual parts. Someone who is strong for example has a lot of muscles. But what are muscles if they are not supported by strong bones. The whole is thus better than the part.

Saturated, mono-unsaturated and polyunsaturated fats

This classification is based on the number of hydrogen atoms, which are missing in fatty acids and the number of double bonds that they will have as a result. The fatty acid molecule is most sensitive to reaction in these bonds. Unsaturated fats will easily provoke positive or negative reactions here. For example they are responsible for the electric conduction of the cells, which is positive. But they are also easily attacked here by free radicals and can provoke a chain reaction of ageing (oxidation). Mono-unsaturated fatty acids lack hydrogen atoms in one location and have one double bond, while polyunsaturated fatty acids lack hydrogen atoms in several locations and display several double bonds. The more unsaturated a fatty acid is, the more unstable and reactive that it will be. In other words the more reactions that it can provoke, and the higher the chance of it being attacked and damaged. One big advantage of saturated fats is that they do not lack any hydrogen atoms and thus have no double bonds. Because they do not have these double bonds, they are considered to be more stable fats that are not so susceptible to oxidation.
Now you need all three types of fats. You might say that saturated fats can be loyal partners. But for an interesting and satisfying relationship you also need polyunsaturated fatty acids. In other words: saturated fats signify stability and ensure a balance (homeostasis) in your body. And it is wise to state that the unsaturated fats and certainly the polyunsaturated fats contribute to your vitality. Saturated fats are the roof and walls of your house. Mono-unsaturated fats are the windows. And the polyunsaturated fats are the doors. It is safe inside the house. If you open the window, then you will have fresh air, but you will also be letting insects in, which means that you might be bitten. If you step out, you can also have fun. You can go jogging, but you might also be driven over. The moral of this story: You need saturated, mono-unsaturated as well as polyunsaturated fats.

Omega 3,6,7,9 ...?

This classification of unsaturated fatty acids is determined by the location(s) of the double bond(s). The number after the omega indicates where the first double bond in the fatty acid can be found, starting from the fat’s methyl side. Omega-3, omega-6, omega-7 or omega-9 thus means that the first double bond is found after the 3rd, 6th, 7th or 9th carbon atom. Omega3 and omega-6 fatty acids are always polyunsaturated fatty acids, while omega-7 and omega-9 fatty acids are always mono-unsaturated fatty acids. They have different functions. For more information about omega fatty acids, please refer to my book ‘why omega 3/6?’

The difference between short, medium and long chain fatty acids. How are fats incorporated in our metabolism?

We chew our food and mix it with digestive enzymes in our mouth. Our mouth will then send a signal to the brain to prepare the digestion of fat. In the stomach the fatty acids are separated from the proteins and the carbohydrates. The actual digestion takes place in the top part of the intestine. There is an essential difference between short and medium chain fatty acids on the one hand and long chain fatty acids on the other hand as regards the duration and the manner in which they are digested.

Short and medium chain fatty acids

These fatty acids are already absorbed in the top part of the intestine and are then transported to the liver via the vena portae or portal vein. They are transported via the proteins in our blood (certain albumins). They are digested just as fast as carbohydrates, because they are tiny molecules. They are used in first instance as energy and barely have the chance to be stored as fat. You can find them in coconut and palm kernel oil. 

Long chain fatty acids

The digestion of long chain fatty acids is much more complex. Fats (triglycerides) with long chain fatty acids are not water-soluble. The liver first needs to produce bilious acid (which are stored in the gall) to emulsify fats, i.e. to divide them in small parts. The pancreas then releases lipase enzymes, to digest the fats, which will break down the long chain fatty acids into smaller units: Glycerol and free fatty acids. These are then absorbed via the lymph vessel and regrouped into triglycerides. These then need to be bonded to a lipoprotein (formation of chylomicrons) and then transported to the liver or other tissue.
It will take 6 to 8 hours before the body can use long chain fatty acids. These fatty acids are used as body fat first and then as energy. 

Fats can be classified in 3 groups

Short chain fatty acids: These contain 2 to 4 carbon atoms are relatively rare in nature. They can be found to some extent in vinegar, butter and milk.
Medium chain fatty acids: These contain 6 to 12 carbon atoms. These can be found in certain tropical plants. Coconut and palm kernel oil are the richest sources; milk and butter to a lesser extent.
Long chain fatty acids: These contain more than 12 carbon atoms and are most prevalent in nature. In vegetable,
fish and animal fats.

Saturated fat is extremely healthy. Surprised?
Of course. Read my answer here.

Mary Enig, who specializes in fats, a docent at the Maryland University in the US, and who wrote the book ‘facts about fats’, writes that we have all been misled by the American soya industry’s story that we should eat less saturated fats. Convinced that she is right about this, she recommends that everyone should eat saturated fats such as palm oil and coconut oil to contribute to one’s well-being. Saturated fats are an essential component of each cell. There are so important that nature itself has provided all vegetable and animal foods with saturated fats. There is a reason for everything.
1. Breast milk contains 45% to 50% saturated fats, 35% monounsaturated fats (omega 9) and 15 to 20% polyunsaturated fats. Just think: if saturated fats were unhealthy, why would mother nature include it as the most important fat in breast milk for babies?
2. Americans eat the least saturated fats, but are the world leaders when it comes to cardiovascular disease. (43)
The French eat a lot of saturated fats (cheese, cream, pâté) but the incidence of cardiovascular disease is twice less than among Americans.
3. The fats that clog our arteries only contain 26% saturated fat and 74% unsaturated fats (42).

4. In Polynesia (Pukapuka and Tokelau) the traditional population absorbed 60% of its calorie intake from saturated fats, mainly from coconuts. These populations barely suffer from cardiovascular disease, or excessively high cholesterol levels and were relatively slim (41). The researchers even established that there was no negative impact on their heart and arteries as a result f this high fat intake (60% of all calories).
5. Saturated fats reduce the Lp(a) value in blood (71) (73). An increased Lp(a) value is an indicator for a higher risk of cardiovascular disease.
6. The body needs saturated fats more than it does need polyunsaturated fatty acids. At least half of the phospholipids in the cellular membranes should be of a saturated nature. It is also the most important fat in the myelin fatty acids (marrow sheaths of the nerve cells).
7. Polyunsaturated fatty acids need saturated fats to arrive at a good balance between the penetrability and the solidity of the cellular membranes. Polyunsaturated fatty acids ensure that they are penetrable. Saturated fats ensure that they are solid. Healthy cellular membranes need to consist of at least 50% saturated fats.
8. Approximately 50% of our fats need to be saturated fats to obtain a good absorption of calcium and magnesium. Shortages in calcium and magnesium as well as sun (or vitamin D) and exercise will lead to osteoporosis. (76)
9. Saturated fats will protect the liver against alcohol and certain medication. (77)
Saturated fats strengthen the immune system. (78) They will strengthen it in two ways: On the one hand by reducing oxidative stress (they are saturated and as a result are not attacked by free radicals) and the saturated fats lauric acid, caprine acid a
tnd caprinyl acids function as natural antibiotics. They not only kill bacteria but also viruses and funguses. 11.The extended omega-3 fatty acids (for example EPA and DHA) will be better used and protected in the cells if there are sufficient saturated fats available. (79)
12. The saturated fats stearine acid and palmitine acid are the heart’s favourite food. The heart needs these two fatty acids in times of stress (80). The heart is mainly surrounded and protected by saturated fatty acids.
13. If when administers high dosages of saturated fats of the MCT family such as coconut oil over a longer period of time, this will reduce cholesterol levels. (109)
14. Thailand has the highest coconut consumption worldwide and one of lowest incidences of cancer worldwide, according to the 1996 list of the National Cancer Institute.

15. The Philippines have one of the lowest ratios of cardiovascular disease worldwide and consume large quantities of coconut. According to a 1992 study (Philippine Journal of Internal Medicine).
16. Like alpha-linolenic acid saturated fats can reduce the C-reactive protein, which is a sign of infection and serves as a warning for the development of cardiovascular disease. (113)
17. The lung surfactant, a substance which helps lungs perform their duties and
prevents the lung alveoli from folding, consist of almost 100% saturated fats: Mainly palmitine acid. (113)
18. The saturated fats
myristic acid (coconut oil) and palmitine acid (palm oil) are an essential factor in the communication between cells. (113) Our kidneys also require myristic acid to do their job.

19. Dr. W. Douglass writes in his book ‘Eat that cholesterol’ that an excessive consumption of polyunsaturated fats can lead to 78% more wrinkles and can make us look 20 years older (based on a study among plastic surgeons). (115) In Polynesia, where people have used a lot of coconut oil (saturated fat), people have retained a radiant skin for longer.
20. If patients recovering from a heart attack take 7% of their calories from coconut oil, then they will recover faster than the control group. Coconut oil can also help prevent cardiovascular disease due to its antiviral function. (117)
The World Health Organization and even the American Heart Association recommend a diet with sufficient saturated fats to maintain the best possible health. The membranes of our cells prefer saturated fats to unsaturated fats. (18)

Saturated fats are good for you. You can’t do without them.
We need more saturated fats than any other type of fat.

Extra virgin coconut oil and coconut oil
A world of difference

Usually coconut oil is refined and made of the copra of coconut. Copra is obtained by drying the coconut pulp at extremely high temperatures. It is from this copra that coconut oil is extracted using solvents. The oil is then bleached, deodorized and refined. The result is a cheap product, which is bad for our health. When animals are given refined coconut fat which contains transfats, but not essential fats then this coconut fat will increase the animals’ cholesterol level, according to a lecture given by Mary Enig in Vietnam in 1996.
Sterols, lecithin, polyphenols, carotenoids, minerals, vitamin E and other vegetable substances are removed during the refining process. And yet there is a reason for the presence of every one of these substances. Vitamin E prevents the oil from becoming rancid, while carotenoids protect the skin against the sun; minerals ensure growth and electric conduction, etc. Refined and hardened coconut oil will only melt around 30 to 37°C and cold-pressed extra virgin oil around 25°C. This means that refi ned coconut oil is rather solid at body temperature, which does not benefit our health. Extra virgin coconut oil is obtained by letting pulp ferment naturally or pressing it mechanically. Extra virgin oil smells and tastes of coconut like extra virgin olive oil tastes of olives. Extra virgin oil is perfectly liquid at 25°C and has a very small molecular structure. It is very healthy and extremely easily absorbed through the intestines and the skin.

Medium chain fatty acids
Coconut oil is the richest source
of Medium Chain Fatty Acids

MCTs are Medium Chain Triglycerides or medium chain fatty acids. These fats are most prevalent in coconut oil and palm kernel oil. The molecules of MCT fats are smaller, they are easily broken down and require little energy and enzymes in order to be absorbed and used by our body. They don’t require pancreatic enzymes. (22) Nor do they require any intervention from the liver or the gall. That is why people with liver problems benefit from the MCTs of coconut oil, as they are much easier digested. In contrast to other fats MCTs will be used as a fuel fi rst, rather than stored as a fat. (23) That is why athletes like coconut oil MCTs as they fit in perfectly with a diet geared toward vitality.
Thanks to MCT’s healing properties this oil is often used in hospitals for patients with severe burns and people who are critically ill. (17) Long chain fatty acids as prevalent in fi sh oil and vegetable oil are stored as fat and are only used in second instance as energy.

Stomach, intestinal and digestive issues:
Coconut will ensure that more nutrients are absorbed

Coconut oil contains a lot of MCTs, small molecules which are easily and rapidly digested. It is wise to replace long chain fatty acids such as corn, sunfl ower, olive and soya oil by coconut oil for people who have digestive problems. Especially older people, small children and people with a nervous nature. (13) But also in cases of spastic colon, colitis ulcerosa, gastritis, diverticulosis, chronic intestinal infections, Crohn’s disease and constipation. Fewer nutrients are ab sorbed and the body will be burdened with toxins from the sick intestine, which constantly compromise our vitality. Fast- ing, detoxing and coconut oil to the rescue. Pharmacists J. Graedon and Dr. T. Graedon state the follow- ing: ‘Coconut macaroons (cookies) are better suited for people with Crohn’s disease than any other medicine’. (86)
MCTs will ensure that nutrients are absorbed faster and easier by the intestines than LCTs. (87). The longer the chain, for example EPA and DHA from fi sh oil, the harder the intestines will have to work to process them. The more AA fatty acids (meat), the more infected the intestine will become. A diet rich in polyunsaturated fatty acids (for example fatty fi sh, sunfl ower oil, linseed oil) will burden our intestine the most. (87) MCTs from coconut oil will contribute to a better absorption of nutrients in people whose large intestine has been removed in part or as a whole (88). This is due to the fact that MCTs are tiny fat molecules. A Belgian study confi rmed that vitamin E in fat formulas containing MCT is absorbed twice as well as fat formulas that exclusively contain LCT. (89)

Healthy intestinal flora are achieved by eating unrefined food that is reach in fi bre and untreated vegetables and fruit. Other foods that contribute: Fermented food such as sauerkraut, other fermented vegetables such as some pickles, inuline-rich vegeta bles such as salsify, Jerusalem artichokes and onions, kombucha, kefi r, chutneys, raw cheeses, live yoghurt, fermented cereal pudding, some wines, beers and vinaigrette. Naturally these should not be pasteurized or heated or the good bacteria will be killed.

MCTs from coconut oil prevent and heal intestinal infections

Coconut oil can make a substantial contribution to prevent and alleviate infections in the digestive tract. These infections often are partly due to the body’s reaction to infecting organisms. A British study with tests on mice concluded that coconut oil can drastically reduce the risk of infections and that this oil can be used therapeutically for acute and chronic infection diseases. Coconut oil can be especially useful for patients suffering from Crohn’s disease, an illness whereby the intestines are infected or in treating colitis ulcerosa, a similar disease, which also infects the large intestine.
Research has shown that the anti-inflammatory components in coconut oil can reduce the irritation of the intestine. Moreover the anti-microbial components of coconut oil will combat viruses, bacteria and potential funguses, which burned the intestines and contribute to it.

Coconut oil protects in case of gluten allergy but is also an ideal solution for stomach and intestinal problems

People who suffer from gluten allergy (coeliakie) often suffer from chronic infections and the mucous membrane of their intestinal wall is often damaged. This reduces the absorbing capacity of the intestine, can lead to diarrhoea and a lot of pain. Coconut oil and coconut products will protect the intestinal wall with their medium chain fatty acids and combat reactions to infections. The anti-inflammatory function and the partly antibacterial, antiviral and anti-fungal function of this medium chain fatty acid is exceptionally healing for people who suffer from coeliakie.

The antimicrobial function of coconut oil MCTs

Evolution has equipped plants, animals and mankind with a number of defence mech- anisms against viruses, bacteria, funguses, etc. Coconuts grow in a tropical climate, teeming with organisms that constantly attack us. Coconuts have adapted to this situ- ation with their medium chain fatty acids and have developed a natural antimicrobial system. Breast milk and the milk of other mammals draw on the MCTs of lauric fatty acids to protect newborns. (That is why you will also find some MCTs in butter). One of the unique characteristics of coconut oil is that it is an antibacterial, antiviral, antifungal and anti-protozoan food. (29, 30)

Coconut oil as a neutraceutical
Nature heals...

In regions where coconut oil has been on the menu for several generations, people are aware that it is an effective remedy for healing wounds and that it has anti-inflam matory and antimicrobial properties. Some coconut oil experts are working hard towards having coconut oil officially included in the list of neutraceuticals, a food supplement, with a high nutritional value that prevents or heals chronic disease. Coconut oil can fortify our immune system. Lauric, caproic, caprine, capryl, and myr- istic acid, which constitute more than 70% of the fatty acids in coconut oil, protect us against bacteria, viruses, funguses, fermentation and protozoa. By eating food that has been prepared with coconut oil we can better protect ourselves.

The different powerful antimicrobial fatty acids in coconut oil are:

45% lauric acid (an MCT with 12 carbon atoms)
10% caprine acid (an MCT with 10 carbon atoms)
8% capryl acid (an MCT with 8 carbon atoms)
0.5% caproic acid (an MCT with 6 carbon atoms)
8 to 12% myristic acid (an LCT with 16 carbon atoms)

Lauric acid in coconut oil
Lauric acid in breast milk and human skin

Lauric acid is released in the skin in order to protect our body against microbes. Lauric acid is also present in breast milk to help protect a newborn against infections. Lauric acid in coconut oil also protects people in the tropics from infections. Coconut oil contains the highest levels of lauric acids of all fats and oils. At least 45% of coconut oil is constituted by lauric acid. In the body lauric acid is converted into monolauric acid. This monolauric acid kills several bacteria and viruses with a protective fatty layer. Some studies have shown however that lauric acid by itself also has antimicro bial properties. (81) The Berkeley School even confirmed in a newsletter that lauric acid even protects the liver and helps combat infections.

Pregnant women and new mothers, think of your baby, think of healthy fats...

Breast milk contains approximately 45 to 50% saturated fats, 35% monounsaturated fats and 15 to 20% monounsaturated fatty acids (omega 3 and omega 6). Normally 18% of all breast milk is constituted by lauric acid and caprine fatty acids, which help protect the foetus and the baby against infections due to funguses, bacteria, viruses and protozoa (35). Hence the assumption that babies who are not breastfed will be ill quicker, than those who receive breast milk from their healthy mothers. This level of protective fats can decrease to only 3% in mothers who eat a fat-free diet or a lot of junk foods containing transfats. (1998, Am. J. of Clin. Nutrition). Adding coconut oil or coconut-based products to one’s meals can help mothers obtain levels of protective fatty acids that are up to 27% higher. (119) Thus the mother, the foetus or the baby are better protected against infections. Many nutritionists consider coconut oil to be a healthy nutrient for babies due to the high level of lauric acid in coconut oil. Moreover coconut oil also contains caprine acid, capryl, caproic and myristic acids that have the same protective properties (together more than 70% of coco- nut oil).
And extra virgin coconut oil is also easily digested and barely burdens the pancreas, the liver and gall. Or- gans, which are still under full development in babies.

Next to extra virgin coconut oil nursing mothers should also take 12 to 1 tablespoon of organic vegetable omega 3/6/9 a day. Omega 3 and Omega 6 are needed for good eyes and for the foetus’s and ba- by’s brain development. During the last three months of pregnancy the foetus’s brain mass will triple and from birth to the age of 1 the brain will have increased in weight from 350g to 1kg. MCT fat from coconut, cholesterol, and omega 3 or omega 6 fatty acids are what the brain needs. The brain’s dry mass consists of 60 to 80% fats. Recommendation for pregnant mothers or nursing mothers: 1 to 3 tablespoons of ex- tra virgin coconut oil with red palm oil per day and 1 tablespoon of vegetable omega 3/6/9 with sufficient natural vitamin E and carotenoids. Of course 100% organic and cold pressed. Recommendation for babies up to 2 years, who are no longer breastfed: 1 to 3 coffee spoons of coconut oil with red palm oil per day, distribute during meals, and 1 to 2 small coffee spoons of vegetable omega 3/6/9 a day. Of course 100% organic and cold pressed.

The problem of resistance to antibiotics
Coconut oil offers a broader solution

If our immune system is functioning properly then in most cases our body will be able to defend itself and then we won’t be needing antibiotics or vaccinations. Many of the surrounding bacteria and viruses are friendly organisms. Without them mankind would be unable to thrive. In our intestines alone 2 kilos of these small organisms subsist.
Better hygiene has allowed us to make important progress in the battle against infec tious disease over the last 150 years. But sadly all our knowledge doesn’t help us prevent epidemics. Even new bacteria or variants of an older bacterium continue to plague medical science. Statistics show that the cause of death due to infectious diseases has risen considerably since 1980. (38) Two important factors are unhealthy feeding habits and a wrong and frequent use of antibiotics.
1. In many western countries, the US first and foremost, we tend to gorge on refined foods such as sugar,
whitemeal products and refined oils. 80% of our calorie intake today comes from foods with no substantial nutritional value. They don’t only make us fat, but they also undermine our resistance.

2. Not only people use a lot of antibiotics. The cattle industry also loves to use anti- biotics. Lots of them! This had led to certain bacteria surviving and becoming resistant against antibiotics. Resistant bacteria can also become life-threatening bacteria.
3. Although antibiotics can eliminate bacteria (not viruses!) in our bodies, they con
tinue to be alien substances in our body. They constitute an extra burden for our liver, kidneys, stomach and intestines.

4. Antibiotics also destroy the good bacteria in our body, such as the good intesti nal flora, a complex of billions of beneficial micro-organisms living in our intestine. Possible consequences include diarrhoea; but we also become more sensitive to intruders due to the fact that the protective layer of good intestinal bacteria has been eliminated. Funguses, which are normally contained, can also flare up. In short, our immune system is weakened.
Coconut oil can provide a natural alternative to antibiotics. Coconut oil not only protects us against bacteria, but also against viruses and protozoa. Coconut oil also helps ensure that there are no fungal infections. If you do use antibiotics, then at least use some coconut oil to prevent fungal infections.

Coconut oil also helps prevent stomach ulcers and helps heal them

In the past people thought that stomach ulcers were a result of stress. Although stress can play a significant role in many diseases we now know that Helicobacter pylori (H. Pylori) also contributes considerably to chronic stomach infections and is usually present in 90% of all cases of a stomach ulcer. Treatments with antibiotics often have positive consequences but sadly the patient will fall ill again and often suffer hideous side-effects.
There are three great benefits to help combat these ulcers with the help of the fatty acids in coconut oil. 1. The bacteria and viruses do not become resistant to coconut oil because coconut oil continuously adapts to its surroundings. 2. Coconut oil does not cause fungal infections but prevents them. 3. Coconut oil does not weaken the immune system, but strengthens it.

Researchers have discovered another interesting fact about coconut oil. When an unsaturated form of lauric acid was tested regarding the destruction of bacteria, next to the saturated version contained in coconut oil, researchers arrived at the conclusion that the saturated acid in coconut oil was up to 1,000 times more effective than its unsaturated partner. (10) Although the monoglycerides of most medium chain fatty acids were effective in kill ing bacteria, lauric acid was the only fatty acid that effectively worked to destroy H. pylori.

‘Never before in history was it this relevant to emphasize the value of lauric acid. The medium chain fatty acids of coconut oil are the same as those contained in breast milk and the same health benefits’, according to lipids scientists Dr. Jon Kabara.

Coconut oil and fungal infections
Be rid of Candida

Coconut oil cannot only reduce our dependence on antibiotics; it also contributes to a healthy balance in our intestinal flora. One of the discouraging side-effects of medication and antibiotics is that they not only kill bad bacteria, they also kill good bacteria, thereby causing fungal infections.
You will find a lot of
funguses in countries where a lot of coconuts are consumed. In
dia, Sri Lanka, Indonesia, Polynesia and the Philippines are among these countries. Remarkably the incidence of fungal infections is quite low. (111). Polynesian women for example rarely to never suffer from fungal infections. The best-known natural rem- edy for funguses is capryl acid, a medium chain fatty acid, which is also present in coconut oil. The University of Iceland has conducted a large-scale study into the effectiveness of high concentrations of lauric acid and caprine acid.(9) They discovered that caprine acid was the fastest and most effective fatty acid to combat the Candida albicans fungus. But also in low concentrations lauric acid was the most active, even after a longer incubation. Capryl acid came in third place. (98). These three fatty acids are extremely prevalent in coconut oil. Other research has shown that the MCTs in coconut oil can kill funguses such as Candida albicans (106).

The ‘detoxification’ effect or Herxheimer response

Three spoons a day, always during or before a meal, will kill the funguses in your intestines. The massive dying of funguses such as Candida albicans might give you a temporary headache, skin rash or diarrhoea. This response is also known as the Herx- heimer response. The rapid killing of micro-organisms means that these funguses will release toxins. This response does however indicate that you are doing a good job of eliminating the funguses.

Coconut oil is a developing natural broad-spectrum anti-biotic, which also kills viruses and funguses

Once they have been developed, chemical antibiotics will always remain the same. They only kill those bacteria that have not yet become resistant. As bacteria always adapt in their urge to survive, the present antibiotics at one point or another will be- come useless. The bigger the pressure on the bacteria, the better they will adapt. The more antibiotics used, the more ‘intelligently’ we produce bacteria. That is why hospi- tals are the ideal breeding ground for new variants: ‘hospital bacteria’. Antibiotics are used before and after almost every operation. Any antibiotics that are presently being developed will have lost their value in the future. This does not apply to coconut oil. Coconut oil is a natural product, which adapts in line with its environment, in its urge to survive. The moral: Frequent use of antibiotics will give bacteria a head start on mankind in the long term. Increase your health, take coconut oil and your body will do the rest.

Which bacteria and viruses can be killed by the lauric
acid in coconut oil?

Monolauric acid dismantles the fatty membranes of viruses and renders bacteria and funguses passive. It almost dissolves the protective fat layer as it were, the sheath around certain viruses and bacteria, giving the human immune system the opportunity to finish the job. Of all the saturated fats lauric acid has the most comprehensive antiviral function, more than capryl acid or myristic acid. (82) Coconut oil has a positive impact on tumours, STDs, meningitis and can even reduce tooth decay by up to 80%.

Worldwide there are approximately 50 million new cases of people infected with Chlamydia trachomatis (the most transmissible sexual disease), which can be eliminated with monolauric acid.

Coconut oil restores general health

If coconut oil kills bad bacteria, viruses and funguses in our body, then general health will improve. Because an excess of bad bacteria, viruses and funguses can exhaust us, can make us chronically tired and ill, burden our resistance and cause several ail- ments and illnesses. By adding coconut oil to your diet you will feel much more en ergetic. According to Dr. Mary Enig an adult should consume 24 grams of lauric acid daily for therapeutic purposes. This amounts to 3.5 tablespoons of coconut oil a day.

Can coconut oil help combat HIV and AIDS?

Millions of people worldwide are infected with HIV or suffer from AIDS. Does a cock- tail of toxic medication provide the solution? Not very probable. The virus’s unknown properties make it very difficult to combat HIV. Healthy nutrition and extra virgin coconut oil may have the potential to combat HIV on the one hand, but they can certainly alleviate the symptoms and side-effects of AIDS on the other hand. HIV can be combated by coconut oil in the same way that coconut oil is effective against other bacteria and viruses. Recently there was a lot of commotion and re- search about how the human herpes virus 6A (HHV-6A) can collaborate synergeti- cally with the HIV virus during attacks on the immune system. This mainly happens due to the reduction of a specific type of lymphocytes (CD4) and the destruction of the lymph nodes. A study conducted by Knox and Carrigan in Wisconsin revealed that the most important form of this virus can be found in the lymph nodes of all HIV-positive patients tested. (12) Luckily HHV-6A is one of those viruses, which can be destroyed by the MCTs or middle chain fatty acids, found in coconut oil.
‘Research reported that coconut oil has an antiviral effect and can reduce the level of viral infection in HIV-positive patients. The positive antiviral effects could not only be attributed to the lauric acid monoglycerides, but also to the coconut oil itself. Coconut oil is a cheap instrument against the HIV virus. (13) The recommended therapeutic quantity of coconut oil is 3.5 tablespoons a day, which is the equivalent of half a coconut. Coconut oil does not only help combat infections in AIDS patients but will also ensure that they can maintain their weight easier. Coconut oil also ensures that malnourished patients can regain their target weight without leading to excess weight. So coconut oil can also be an important food supplement during therapy. It is easily digested, provides energy almost immediately, improved the intestinal function and can be easily used in all types of recipes.

Especially for diabetics:
hurrahs for extra virgin coconut oil

1. Extra virgin coconut oil can reduce hypoglycaemic attacks, hunger pangs and snacking during meals by contributing to stabilizing the glycaemic index. Adding coconut oil to your meals will contribute to maintaining a stable glycemic index.
2. People who suffer from diabetes often have issues with fats because their pancreas does not produce sufficient amounts of fat-digesting enzymes and their liver and gall supply less fat-emulsifying gall salts. As a result they have a harder time digesting fats, so that they often suffer from constipation and hard stools. People with diabetes should thus replace part of the other fats in their diet with extra virgin coconut oil. Because extra virgin coconut oil contains 60% MCTs and thus barely burdens the pancreas, liver and gall.
3. Several vitamins, minerals and other fat-soluble substances are better absorbed as a result of the better absorption of fats from coconut oil.
4. Patients who have insufficient control of their disease are extra vulnerable when it comes to the harmful impact of oxidized fats, which result from the effects of free radicals. If one does not carefully protect polyunsaturated fatty acids with vitamin E and
carotenes, the number of oxidized fats in our body and brain will increase. Coconut oil contains less than 2% polyunsaturated fats, and as a result reduces oxidative stress. It is thus an intelligent fat in diabetes therapy.

5. The pancreas of diabetics releases insufficient insulin, or the cells have become insulin—insensitive, which means that they absorb insufficient amounts ofmedia glucose, which is the fuel cells need for energy. Coconut oil helps provide cells with energy. You will have more energy without requiring the intervention of insulin. (24)
6. Coconut oil even contributes to a better insulin function, reduced blood pressure and reduced amounts of protein in the urine of diabetics. (32)

Diabetics should say ‘no’ to transfats and refined oils

‘The real issue with diabetes is the deregulation of the fat metabolism and not the conversion of sugar. The sugar issue is a side-effect of the deregulated fat metabolism’, says Dr. Johanna Budwig. Transfatty acids and refined plays play a hugely negative role in the development of cardiovascular disease in diabetics. Diabetics should thus avoid re- fined and oxidized fats and oils even more than other people. Because transfats and refined fats prevent the proper functioning of the cellular membranes. As a result the glucose will have a more difficult time penetrating the cells. In other words: Too many transfats and refined fats have made the cells less sensitive to insulin, due to their negative impact on the cellular walls. By replacing unhealthy fats by healthy ones the cells will once again become sensitive to insulin. The prevalence of diabetes is quite low in populations that consume saturated fats of coconut. A 1998 Indian study showed that the incidence of diabetes in Indians who gave up their traditional foods, including ghee and coconut oil, in favour of refined polyunsaturated fatty acids of sunflower and safflower oil is becoming alarming.
Studies in Polynesia have shown that there is a clear relation in population groups which migrate from their traditional foods, which are rich in coconut oil, to modern food that is rich in refined monounsaturated fatty acids, with the rise in diabetes. The Indians have started to develop diabetes due to refined foods. The incidence of diabetes is highest in ‘Americanized’ Indians.

Coconut oil and the prostate

Another potential use of coconut oil could be the treatment of benign prostate hyper- trophy or prostate enlargement in men. At present a very popular treatment based on herbs, i.e. the berries of the saw palmetto (Sabal serrulata or Serenoa repens), is already available. These berries contain fat-like components, which help combat the processing of testosterone into DHT, which in turn promotes strong growth of the prostate. The active component in these berries is the fat fraction, which mainly con tains medium chain fatty acids. That is why coconut oil, which is rich in MCTs, could have a beneficial effect on men’s prostate. (4)

Coconut oil and beauty tips

Skincare: It is no coincidence that people, in regions where coconut is part of the daily diet and habits, have a beautiful soft skin and strong luxuriant hair. Coconut oil is important for the inside and outside of our body.

1. Inside: By protecting yourself against free radicals, both on the inside and outside, you can contribute to your young looks, prevent brown pigment spots to a certain extent and limit wrinkles. Free radicals are unstable, aggressive molecules, which damage cells, proteins, fats, DNA, and which thus tend to accelerate the ageing process. Wrinkles, brown pigment spots are largely the consequences of such oxidation processes. Because coconut oil contains saturated and stable fats, these are not affected by free radicals. By partially sub- stituting unsaturated fats by saturated fatty acids, there is less , there is less of a risk of the formation of free radicals.
2. Outside: Coconut oil contains protective substances such as Coconut oil contains protective substances such as lauric acid, which the skin needs to arm itself against dehydra tion and harmful infl uences. The sebum which the skin naturally produces mainly The sebum which the skin naturally produces mainly consists of MCTs, which are abundantly present in coconut oil. Coconut oil also has a tendency to form acids, exactly what the skin needs. Coconut oil can be a great natural alternative to expensive cosmetics. (39) Many commercial products contain unwanted chemicals (irritants), are teeming with unfriendly fullers, emulgators, all types of chemical preservatives and perfumes and generally speaking with refined unsaturated fats (which become rancid once applied to the skin and which are devoid of their natural healing substances such as vitamin E and carotenes). In other words, they contain very few healing substances. Most skin products are based on petroleum derivates or water. These are cheap ingredients, but our skin doesn’t need them at all. Water-based lotions often leave the skin as dry after use as it was before. Water will soften the skin for a short while, but once it has evapo- rated, the skin is dryer than before. Frequent washing will tend to dry out the skin. Jeremy, a yoga teacher that I know, says the following: ‘Once a week, after my shower, I cover my skin with coconut oil to protect it. Before putting on my clothes, I let the coconut oil pen etrate into my skin for a good 15 minutes’. By rubbing your skin with coconut oil, you will also restore the skin’s protective layer.

Red spots on the skin (psoriasis or eczema) can be reduced by regu- larly consuming coconut oil and rubbing the skin with it. Coconut oil contains 3 fatty acids, which protect the skin from microbial attacks and harmful substances in our environment: Caproic, capryl and lauric acid. In other words they combat reactive infections. The skin produces lauric acid in order to protect our body against microbes. The richest source of lauric acid is coconut oil. For example mix coconut oil with some drops of essential lavender oil.
It is important to use organic extra virgin coconut oil, which has not been hardened, deodorized or refined. If you rub your skin with coconut oil after your bath or shower (don’t dry off completely), you will notice that your skin will feel less dry than it did before. In population groups which consume a lot of coconuts, the oil is used to treat cuts, skin infections and scrapes. Coconut oil can also be used with essential tea oil, cinnamon or savory to remove warts. Guaranteed success within 3 months, dab several times a day.
Of course coconut oil is not the only measure to achieve great-looking smooth skin. Healthy eating habits including a lot of vegetables and suffi cient whole cereal products, fruit, herbs and nuts are also essential. Sufficient attention for vitamin E, C,
silicium, omega 3 and omega 6 specifi cally, without lapsing into excess, are essential for healthy skin. The essential oils of lime, lemon, mandarin and orange, when added to coconut oil, have a wonderful effect and contribute to young, soft skin. (see hand cream)

Coconut oil, the ideal vehicle for all
types of applications

Ayurvedic medicine uses ghee (clarified butter) and coconut oil especially as a vehicle for medicine and herb mixtures. This is mainly because coconut oil is a highly stable fat with antimicrobial properties. Can be stored at room temperature for at least two years.
The ideal hand cream: Check the list of ingredients of your usual hand cream. It is usually full of muck, water, and diffi - cult words. Often you really don’t know what it all means. Moreover these creams will often use parabene in different forms, to guarantee long storage, while parabene has been proven to be a carcinogenic. Bet- ter to wash your hands a little less, than to use these expensive or cheap junk creams. Extra virgin coconut oil heals dry hands. The very small fat molecules, which carry a lot of MCTs, penetrate the skin rapidly. It gets even better when you add the essential oil of lime, lemon or orange to coconut oil. Then your hand cream based on coconut oil will smell delicious. Moreover the essential oils of lime, lemon, mandarin, and orange will also ensure that your hands will feel soft as silk. Why? The essential oil in the peel of this fruit will ensure that the peel maintains its moisture balance. Do the test yourself. Lightly grate the peel of a lime, lemon or orange. Put the fruit with its lightly grated peel away and one day later you will notice that it will have completely hardened. The peel has lost its essential oil during the grating proc- ess. The essential oil in the peel can also regulate your moisture balance. Ideal for dry skin on your feet and hands: Rub some coconut oil onto your heel every night before you go to sleep, wear clean socks and you will notice that your feet will look a lot better after a few nights. Combine this with the internal intake of a spoon of vegetable omega 3/6/9 a day.

Ideal lubricant

Coconut oil is much safer than products based on petroleum derivates, making it the ideal choice for a natural lubricant. Miles better than Vaseline, which at the end of the day is a petroleum derivate. Anyway, who would put petroleum derivates in their body. Coconut oil is a natural food and also stimulates electric impulses. Because coconut oil contains a lot of lauric, capryl and caproic acids, it combats fungus infections and has a healing effect. In case of fungal infections use abundantly (2 to 3 spoons a day) and also apply in vagina and on skin.

Massage oil

Coconut oil in its pure form or mixed with cashew, olive oil, almond or avocado oil is an ideal massage oil. When you use coconut oil in its pure form, it is solid under 25°C and will melt during the massage. Do you prefer it to be liquid at all times? Then mix it with the aforementioned oils and with some drops of essential oil of lavender, camomile, rosemary, rose, bergamot or sandalwood: These blends will allow you to fully enjoy your massage. Some are even delicious to eat or lick up. Attention: Some essential oils can cause allergic reactions depending on the person.


Coconut oil is known to have antibacterial, antiviral and antifungal properties. As a result there is no better or more natural toothpaste to brush your teeth. By brushing your teeth with coconut oil you can prevent tooth decay by up to 80% according to Dr. J. Kabara. If you add a little bit of essential oil, an aroma that you enjoy smelling and tasting, then your teeth and your partner will be very grateful. A Lot of toothpastes are full of junk, incomprehensible substances that you shouldn’t be using in your mouth. A lot of ‘natural’ toothpastes also contain a lot of sorbitol to camouflage the junk they contain. Of course coconut oil is also an ideal lip balm. 


In India and in the Philippines women have known for centuries that coconut oil is excellent for one’s hair. It is the perfect hair conditioner. It gives the hair its natural shine and lustre. A study compared the effects of coconut oil, sunflower oil and mineral oil (petroleum derivates) in the treatment of damaged and undamaged hair. Coconut oil is better suited to prevent the loss of protein in undamaged and damaged hair than sunflower oil or mineral oil. The researchers say that the extremely small molecules can easily penetrate the hair shaft more deeply. (97)
Joke, a herbalist, will apply extra virgin coconut oil to the wet points of her daughter’s hair in order to give the hair a natural sheen and to protect it from dry-
ing out and from extreme pollution. In fi rst instance a healthy and bal- anced diet enriched with coconut oil and some omega 3/6/9 is the best way to improve your hair and skin’s condition. Beauty comes from within first and foremost! Wheat germs are also very good for your hair. Wheat germs contain a lot of silicium and almost all B vitamins for healthy strong hair. By using coconut oil on the outside, you will also strengthen the whole in a natural manner. In tropical countries they will apply the oil just before washing the hair.
In some cases coconut oil also seems to work very well in preventing dandruff and lice. To be used before or after washing one’s hair. Coconut oil can also be used to get rid of warts and nail
funguses. Coconut oil in a solution of pressed garlic and a little bit of tea tree oil to strengthen the mix- ture. Apply 3 to 4 times per day together with the coconut oil dur- ing meals, for two to four months and the warts and nail funguses will have disappeared forever. Animal fur will also gain more lustre from coconut oil. Especially in horses.

Natural deodorant

Coconut oil is the ideal deodorant. The bacteria responsible for a sweaty odour are killed by the caproic, capryl and lauric acid in extra virgin coconut oil. By adding some essential oil of thyme, rosemary, tea tree or sage you can even strengthen the antibacterial properties, which will prevent odours.

Extra virgin coconut oil in the kitchen
Very stable and 0%

Because coconut oil mainly contains saturated fats, it will not get rancid easily at room temperature, nor will it change structure when exposed to high temperatures. You can use it for baking, stir frying, roasting and deep frying. Why? Coconut oil contains 92% healthy saturated fat with maximum 2% polyunsaturated fatty acids. As a result coconut oil is 300 times less likely to oxidize than for example linseed oil and five times less than olive oil. Coconut oil can easily be stored for up to two years at room temperature without going rancid. It can be heated at high temperatures time and again without the formation of transfats and free radicals. (31)  Cherie and John Calblom and Michael Mahaffey, the authors of the book ‘The Com- plete Cancer Cleanse’, recommend that you should cook with ‘extra virgin coconut oil’, because they feel that it is the most stable oil among all vegetable oils. (34) Udo Erasmus also considers extra virgin coconut oil to be the best oil for heating. Extra virgin coconut oil contains 0% transfats. This is a perfect solution to prevent very unhealthy transfats from putting in an appearance in your cuisine. If the many manu facturers of refined products were to replace their refined and hydrogenated vegetable oils with extra virgin coconut oil, people would look better and healthier.

Only extra virgin coconut oil of organic quality. It is important that you choose an organic unrefined, undeodorized and unhardened coconut oil. Unfortunately most coconut oils are all of the above. So please limit yourself to buying extra virgin coconut oil of organic quality, which still smells of coconut.

Healthy fries and healthy deep frying?
Only extra virgin coconut oil, nothing else, please.

All the big brands sell oil for deep frying, but unfortunately they are extremely unhealthy. Refined vegetable oil, deodorized oil, hardened vegetable oil or hardened animal fats. Most people use these oils to bake and deep fry and cookie manufactur- ers also use these cheap refined oils. Such oils deregulate bodily functions, are bad for our cell membranes and will break down our vitality as soon as you put one fry in this fat. After 7 or 11 times these fats have become explosively dangerous and even manufacturers agree that you shouldn’t be using them again. Luckily there is a way of eating healthy fries, probably the best that you have ever tasted. Fries deep-fried in extra virgin coconut oil are super healthy and delicate and tasty. Extra virgin coconut oil is a super healthy oil, which maintains its healthy prop- erties and which doesn’t become harmful when heated! Theoretically this oil can last for ever if it is filtered. I do however recommend changing it after two years. Don’t forget to cover your frying machine after use. Attention: So don’t use deodorized, hardened, partially hardened or refi ned coconut fat, only extra virgin!!! The coconut aroma is largely lost and the fries will have an extremely mild taste, which you can only get with coconut oil.

 The most suitable frying; stir frying and deep frying oil?

        % saturated   % mono   % polyunsaturated    
  The best! The only stable oils to deep-fry with, only replace after 2 years,
Filter regularly, excellent for deep-frying, frying and stir-frying.
    Extra virgin coconut oil   92   6   2    
    Extra virgin palm kernel oil   85   13   2    
    & nbsp;                

Excellent alternatives: For 7 to 10 times deep-frying,
Best solution for one-off baking and stir-frying

    Extra virgin cocoa butter   59   39   2    
    Non-hardened bovine fat   59   38   3    
    Non-hardened sheep fat   52   45   3    
    Clarified butter (ghee)   63   31   6    
    Babassu, Capu Assu and Shea butter                

Good alternatives: Less suitable for repeated deep-frying,
good for one-off frying and deep-frying

    Extra virgin red palm oil   50   40   10    
    Non-hardened pig fat   55   34   11    
    Non-hardened goose fat   33   56   11    
    Extra virgin cashew oil   20   73   7    
    Extra virgin olive oil   16   76   8    
    Extra virgin macadamia oil   12   71   7    
    Extra virgin avocado oil   20   70   10    
    Extra virgin sesame oil **   13   42   45    
    Special* sunflower oil   10   81   9    
    Special* safflower oil   8   80   12    
  * Hybrid types with low levels of polyunsaturated fatty acids and many monounsatu rated fatty acids, need to be extra virgin grade. ** contains sesamine, which controls the monounsaturated fatty acids reasonably well.  

General rules for frying oils

Healthy saturated fat: Eminently suited for heating, several times even. The properties are maintained when heating. Monounsaturated: Suited for heating, preferably not repeated. Polyunsaturated: Not suited for heating, certainly not repeated. These oils oxidize and become harmful due to warmth, light and oxygen.

The smoke point of the oil is also important. As soon as the oil starts to smoke, the oil is extremely harmful. Smoking oil is unhealthy. The sharp odour of smoking burnt oils is known as acroleine. Acroleine causes irritation of the airways, and also increased pressure on them; the breathing rhythm is also lowered. But as I recommend everyone never to heat beyond 180°C, this is of lesser importance. Higher temperatures are not only unhealthy for the fat; they are also unhealthy for the food itself. Higher temperatures will for example cause heterocyclic amines (harmful proteins) in the food. Stir-frying at very high temperatures for example is highly harmful for the fat and the food. The smoke point differs depending on the quality and the type of oil. The lower the degree of acidity, the higher the smoke point. The better the quality of the oil, the higher its smoke point will be. For example extra virgin olive oil might have a smoke point anywhere between 139°C to 207°C. Of course oils are only suitable if they are extra virgin (see the disadvantages of refined oils): Not hardened, non-refined, non-deodorized, not bleached, and not tampered with. Moreover only organic, because fats store pesticides, herbicides, antibiotics, PCBs, etc.



        Saturated   mono polyunsaturated  

Bad for heating

    Peanut oil   19   51 30  
    Rapeseed oil (canola)   9   61 30  

Even worse

    Corn oil   17   24 59  
    Soya oil   14   28 58  

The worst for heating

    Sunflower oil (ordinary)   11   21 67  
    Safflower oil (ordinary)   12   13 75  
  These oils contain too many polyunsaturated fats and become harmful as soon as you heat them.

When unrefined, these oils are perfect for using cold; but only cold!


Almost all frying oils, which are sold specifically for frying, are detrimental to our health, even when used cold (they have been refined!). They often contain transfats and become even more detrimental when heated (oxidation). Regardless of what the packaging says! Most manufacturers don’t even know themselves.

Frying, stir-frying and deep-frying gives rise to monstrous free radicals in polyunsaturated fats

Free radicals are aggressive substances, which make us age and contribute to most western diseases. The reason why free radicals are so dangerous is the fact that they contain an unpaired electrode. From a chemical point of view, this is highly unfavour- able situation: They will try to steal an electrode from another molecule and to pair it, which is a much more stable situation. Unfortunately the next molecule will then become an unstable free radical. In this way free radicals bring about a chain reaction in our body and are detrimental for valuable protein, DNA and RNA. Wrinkles are formed and illnesses such as cancer, Alzheimer’s, Parkinson’s, arthritis, cardiovascular disease, etc. are promoted. Sometimes these free radicals, which become superactive and super aggressive when heated, will mean that the heating of food is an important cause of the formation and absorption of free radicals. How to prevent this? Free radicals will rapidly affect (refined) polyunsaturated fatty acids, but will barely or not have any effect on the stable saturated fats. That is why you should always use stable fats for heating. Preferably saturated fats (coconut and palm kernel oil) or in second instance use mono-unsaturated fats or oils (for example olive oil). Never use monounsaturated fats (for example soya, peanut or sunfl ower oil). Light, oxygen and especially heat are extremely bad for monounsaturated fatty acids, and especially when they are heated at high temperatures, when frying, deep-frying or stir-frying. When heating monounsaturated fatty acids a lot of thermolythic and oxidative reactions come about. Decomposition products such as oxidized sterols, oxidized fatty acids, peroxides, harmful hydrogens, and aromatic bonds (such as PAHs for example) are produced. This will result in a whole chain reaction of free radicals. Ozone-induced reactive free radicals can react with sulfhydryl groups of proteins, as well as with unsaturated fatty acids, and are extremely destructive at cellular wall level.

Heating changes food

Heating generates chemical changes both in the oil that we are using to fry, as well as in the
food. S.
Schaeffer mentioned in her
book ‘Instinctive Nutrition’
that 400 known
and unknown substances are generated when cooking a potato. The changes are quite noticeable for example when we heat a corn kernel and popcorn is made. The vita- mins and other vegetable substances are partially lost. Food is additionally weakened in order to combat free radicals. That is why you should avoid eating reheated food, from a nutritional point of view. Such food will give you the necessary calories, but no vitality. On the contrary. The nutrients have been partly lost and the food is probably teeming with free radicals and bacteria.

High temperature forms acrylamides
How to absorb fewer

Starchy foods and especially sugar will react with proteins at high temperatures. This so-called Maillard reaction will cause alloys between the sugar molecules and the proteins known as acrylamides. Acrylamides promote the ageing process, can be car- cinogenic in high doses, affect the nerves and will make men infertile. How to generate fewer acrylamides?
1. Tests in Sweden, England and the US have shown that the
Maillard reaction is more
frequent at high temperatures such as when grilling, roasting, baking, toasting, barbecuing and deep-frying. The higher the temperature, the more acrylamides will be present.
2. Where can we
fi nd these harmful substances? A Belgian study allocated rough values: Chips and tortilla chips (500 and more), gingerbread, popcorn, cornfl akes, breakfast and more), gingerbread, popcorn, cornflakes, breakfast cereals, muesli, cookies and coffee (between 200 and 400), fries and pure chocolate (150, which is relatively low).
3. Home-made fries will give less rise to
acrylamides than purchased fries, because sugar has often been added to the latter, which will promote the production of acrylamides. Tests have shown that the acrylamide levels in fries are not always identical. In the Netherlands the follow- ing has been recommended: Do not fry them until they are brown, but golden yellow, use temperatures lower than 180°C, do not prebake them in the microwave oven, and certainly never use potatoes that have sprouted.
4. In the industry
acrylamides will be generated when producing plastics (so use less plastic). They are used during the processing of water (so always drink water from glass bottles) and finally are also present in pesticides, sometimes between 25 to 30%. They prevent pesticides from being volatile and promote their adhesion to the vegetables, grain or fruit on which they are being used (yuck, Monsanto). I am convinced that organic fries and the organic versions of the aforementioned products will contain less acrylamides for this reason alone.
5. Ammonium bicarbonate will also increase the level of
acrylamides produced during the heating process.

The moral of this story: Make your own organic fries, fry them in organic extra virgin coconut oil and never heat over 180°C.

 A slow thyroid gland
Beware of too many monounsaturated fatty acids

Too many monounsaturated fatty acids will suppress the release of the thyroid gland’s hormones. Researchers have known since 1950 that an excess of monounsaturated fatty acids will slow down the metabolism and could cause a slow thyroid gland. The oestrogen levels could rise and the progesterone and pregnenolon levels could decrease. (94) Too many monounsaturated fatty acids could reduce the functioning of our powerhouses in the cells (the mitochondria): By suppressing the functioning of certain enzymes and by a shortage of antioxidants, as a result of the excess oxidation of the sensitive monounsaturated fatty acids. The more monounsaturated fatty acids that we consume, the worse our cells will react to thyroid gland hormones. (132)

Slow thyroid gland
Too much cholesterol and too much

A slow thyroid gland can be the reason for excess homocysteine in blood. Because a slow thyroid gland means the body absorbs less vitamin B. And vitamin B shortages will cause higher homo cysteine levels. A high homocysteine level could be a risk factor for cardiovascular disease. Since 1930 researchers are also aware that a slow thyroid gland can raise cholesterol levels and that you can reduce these levels by activating the thyroid gland. This is because the thyroid gland will incite cholesterol to form hormones and gall acids. (132)

Coconut oil and its MCTs
For those who wish to lose weight

The medium chain fatty acids (MCTs) in coconut oils will provide more energy than the LCTs (long chain fatty acids) and are broken down faster than LCT fats (83, 84), which results in a double benefit: More energy and less fat storage. An ideal solution to lose weight or achieve a better muscle/fat ratio. Research shows that MCTs can raise the metabolism by 12% compared to 4% with LCTs. This is great news for people who want to lose weight and people with a slow thyroid gland (108). LCTs such as peanut oil and sesame oil are stocked faster than fats and will become rancid faster through oxidation. Rancid fats cause damage to cellular membranes. As a result they suppress the conversion of the T4 thyroid gland hormone into the more active T4-thyroidal hormone, which is expressed in a slower thyroid gland. Coconut MCTs will not do this. Dr. R. Peat, a hormone specialist, recommends using coconut oil, extra virgin olive oil and butter in case of a thyroid problem. The thyroid gland also requires sufficient amounts of vitamin A, which the body can produce from sufficient carotenoids obtained from red palm oil.

Weight loss
MCTs from extra virgin coconut oil

The cattle industry has shown that it is hard to fatten animals with MCTs (coconut oil). If we try to do this with LCTs such as monounsaturated fatty acids from saffl ower oil or fi sh oil for example, then this is easier to achieve. MCTs are difficult to store as fat. Instead they are broken down and used as energy. If the cattle industry wishes to produce lean pork, then it will start feeding the pigs saturated fats during the last phase. Coconut is the richest source of saturated fatty acids (90). If farmers want to fatten animals, they will obtain more success with long chain fatty acids, such as those contained in fish oil and animal fats.
Animals with a diet high in
MCTs will store 60% less fat than animals with a diet low in MCTs but eating the same calories (92). In other words: a fat-reduced diet will make you lose less weight than a diet with sufficient MCTs and MCTs are stockpiled less than LCTs. Coconut oil is the richest source of MCTs. But Americans haven’t real ized this yet. Since they have massively switched to monounsaturated fatty acids, they have become the fattest nation worldwide. Monounsaturated fatty acids have long chain fatty acids, which are stored as fats and which are only used in last instance as energy because they are harder to break down.

energy of 1 drop
of  extra  virgin  
coconut oil

Fats rich in monounsaturated fatty acids include:
Fish oil, linseed oil, evening primrose oil,
safflower oil, sunflower
soya oil, hemp oil, corn oil, pumpkin seed oil, sesame oil, etc.
Fats rich in long chain fatty acids include:

Fats from animals, butter (mainly containing saturated fats), olive oil, canola or rapeseed oil (which contain a lot of monounsaturated fats) and of course all the aforementioned monounsaturated fatty acids: Fish oil, evening primrose oil, linseed oil, soya oil, sunflower oil, safflower oil, corn oil, peanut oil, etc.

More energy and a higher combustion with  MCTs from coconut oil

In a study among male test subjects the metabolism rose by 12% due to MCTs, while LCTs only increased the metabolic rate by a mere 4%. This means that more energy is produced and that more calories are burnt with MCTs from coconut oil. This is good for your weight and good for your vitality. Researchers state that when LCT fats (such as sunflower oil and olive oil for example) are replaced in an eating pattern by MCT fats, this will result in weight loss in the long term. (93)

Losing weight with MCTs from coconut oil

It is possible to say that coconut oil helps lose weight, or at the least gain it as a lesser pace.

1. MCTs contain 10% less calories than other fats.
It is widely accepted that all fats contain 9.2 calories per gram (for example olive oil or butter). This is not quite correct. The
MCTs in coconut oil only contain 8.3 calories per gram, which is 10% less. What can this mean in theory? In a 2,000 cal diet with 30% fat, 600 calories will come from fats. If these are all from MCTs then this could mean that the body’s effective intake is
only 540 calories (60 calories a day). If we multiply this by 365 days, then this results in calorie savings of 21,900 calories. This amounts to almost 3 kilos of fat or 8 to 10 kilos of body fat. In practice this could mean that if we replace 30% of our fats by coconut oil, that we could save 2 to 3 kilos of body weight per year. For many people these are the kilos that they have to deal with on an annual basis.
2. MCTs are stockpiled at a slower pace and burnt faster. We will store what we eat too much of. Everyone will agree on this point. But not all nutrients are stored as easily. MCTs from coconut oil will be used as energy first. The effect of losing weight by consuming coconut oil has been demonstrated by several researchers. (25,26,27) Does this mean that if we replace certain fats with coconut oil we will lose weight faster? Yes, and it gets even better.
An extensive report from 2002 by Marie-Pierre St-Onge and Peter Jones of the McGill University, Quebec, Canada, discussed how obesity could be treated with MCTs. (5) The authors studied 30 studies and concluded that MCTs have positive effects on the metabolism, the feeling of saturation, the body weight. In most studies researchers noticed that the metabolic rate (more energy and higher combustion) had increased after an intake of 30 to 40% fats from coconut oil MCTs. In Spain researchers arrived at the conclusion in 1998 that coconut oil reduced the fat reserves in rats.


Extra virgin coconut oil and your weight:
1) Coconut oil in comparison to other fats contains fewer calories.
2) Coconut oil is mainly used as energy.
3) Coconut oil is barely stocked as fat.

4) Coconut oil ensures more thermogenesis.
5) Coconut oil ensures more calories are burnt (due to a higher metabolic rate).
6) Coconut oil also ensures that other fats burn faster (28)


Coconut oil and fasting

A Dutch master in combat sports and yoga is living on raw food. He is extremely energetic, healthy and in balance. Every year he will follow a 2-week fasting cure using Pineo water and coconut oil. This purifies his body and soul, keeps his body tight and gives him more spiritual depth. What does the cure consist of? 1 to 2 litres of water a day – initially 2 litres and gradually less – and 3 tablespoons of coconut oil a day as a meal, which he swishes in his mouth for some time. And nothing else. This is just as easy as eating less. And it gives your body the opportunity to heal itself and restore its balance. The animal kingdom has excellent examples of fasting animals.

For a better control of your weight replace part
of the sugars in your diet with coconut oil

The more carbohydrates (bread, pasta, potatoes) and sugars that you manage to replace with extra virgin coconut oil, the less your glycaemic index will vary! This means you will be saturated for longer, you will feel less hunger pangs between meals, less hungry at your next meal and that you will be able to better control your weight. Simple: Replace carbohydrates and sugars in the morning, at lunch and at dinner by one coffee spoon (preferably one tablespoon) of coconut oil. And that’s all you need to do.

Coconut oil: The secret ingredient in your protein diet

No sugar, fewer carbohydrates, more proteins and sufficient fats are all you need to make a protein diet succeed. Short sugars especially will rapidly increase the gly caemic index, which is often followed by another low, with feelings of hunger. The objective is to avoid such ups and downs. Protein will not influence the glycaemic index. Coconut oil will reduce certain ups and downs in the glycaemic index and will ensure that you feel less hunger pangs between meals. Coconut oil will also ensure that you leave the table sooner with a sense of saturation, will raise your energy levels and metabolic rate. Thus coconut oil is the secret ingredient which will give your protein diet a chance of success. Adding coconut oil to your meals will prevent you from overeating and snacking in between meals.
Add at least one coffee spoon (preferably 1 tablespoon) of coconut oils to all your meals in a protein diet. You will lose weight faster and easier.

No fast carbs, no refi ned sugars in your protein diet, but coconut oil.

All healthy and unrefined fats, with a preference for MCT fats from coconut oil, will fortify a protein diet. If you experience tomorrow that you have less ups and downs in your glycaemic index, less hunger pangs, then you will see that losing weight will become much easier. Coconut oil will facilitate your protein diet by adding coconut fats to healthy carbohydrates, so that these barely affect your glycaemic index (hunger and hunger pangs) at all or to a lesser extent. This will make the protein diet a little bit more accessible and easier. Coconut oil will help you succeed in your protein diet.
When eating healthy carbs you can add some coconut oil or even prepare them with coconut oil: No white bread, white rolls or baguette but pumpernickel or other whole-wheat breads, spread with coconut oil, no white rice but whole rice (for example basmati) and a bit of coconut oil, no cornflakes or rice crispies but oatmeal, no white or brown sugar but moderate amounts of agave or corn syrup, no dried dates, figs, raisins, or bananas, but apples, pears, grapefruit. dried dates, figs, raisins, or bananas, but apples, pears, grapefruit. No sugar-free chocolate but moderate amounts of chocolate with 70% or better yet 85% of cocoa. No fries or potato mash but moderate amounts of jacket potato. No pre-process foods but traditional basic foods. These carbohydrates become accessible with coconut in any protein diet. Organic eggs, and to a limited extent certain cheeses (for example raw cheeses and cottage cheese). You should only choose healthy protein-rich foods: Various pulses (lentils, adzuki beans, soya, etc.), protein-rich vegetables such as watercress, germs, soy shoots, wheat germs, spinach, asparagus, broccoli and salad. Be careful with parsnips, boiled carrots and pumpkin. Use herbs abundantly. You could but don’t have to include organic chicken, pork, beef and lamb, venison and fresh small deep sea fi sh. Don’t forget to eat some nuts.
Tip: Fast sugars are turned into slow sugar with coconut oil Did you know that if you start adding healthy fats to fast sugar or fast carbohydrates that they are turned into slow sugars and slow carbs? Because fat slows down digestion and ensures that fast sugars are released slowly. A good tip if you want to have a little binge, without being trapped by attacks of hunger.
Warning: On principle I am against all chemical or artificial sugars. They have no impact on the glycaemic index but can harm your health. A protein diet teeming with chemical sweeteners is like being on a diet and smoking at the same time. These chemicals tend to prevent the absorption of healthy substances, have a laxative effect and will make your breath smell. You will lose weight but you will not be any healthier for it. This cannot be the objective; it is not very intelligent.

Coconut oil will help you lose weight and solve several health problems.

Coconut oil will help you be slim, healthy and full of vitality. Coconut oil is an easily degrada- ble fat that ensures more energy and less fat storage. Moreover, according to Dr. Robert Atkins, 20% of the people who do not lose weight with his Atkins diet have a fungus infection in their in- testine. Coconut will help prevent fungus infections; they will disappear and your resistance will improve. Coconut is good for you... moreover coconut oil cures a lot of stomach and intestinal issues, will combat viruses and bacteria and stimulate your thyroid gland. Coconut oil will give you soft skin and more libido.

  ‘Fat promotes the production of testosterone and that is the most important muscle building hormone’ ‘The washboard diet’, David Zinczenko and Ted Spiker. And without testosterone, men and women have no libido.  



Losing weight ‘When the body is put on a fat-reduced diet for a long period of time, the weight loss will stop’, according to Doctor and epidemiologist W. Willet. In the Int. Journal of Obesity researchers from Brigham, Boston and Harvard University arrived at the conclusion that you lose less weight when on a fat-reduced diet (20% fats) than on a diet with 35% of your calorie intake from fats. Conclusion: Without sufficient healthy fats you can never achieve a healthy and slim body.


The coconut oil diet:
Eat healthy fats and lose fats

The coconut oil diet will get you back on track as nature wants it. Traditional basic foods with sufficient amounts of healthy fats. You will notice that the hours go by without hunger attacks. That your gly- caemic index is under control and that hunger will disappear after meals due to the saturated feeling as a result of the healthy fats. Coconut oil will ensure that the brain is given signals in the stomach and in the small intestine, so that you feel satisfi ed. Meals with healthy coconut fats taste good and make your diet fun. Coconut oil is broken down rapidly into energy fi rst and foremost, and is then stored as healthy fats. Studies of the last 15 years in Italy, Japan, the USA, Canada, Belgium, Germany, the Czech Republic and France confi rm that coconut oil will raise energy levels and stimulates weight loss.
The Middlesex Hospital in London tested four 1,000 cal di- ets: 90% fat, 90% protein, 90% carbohydrates and a varied diet. The people who were on the 90% fat diet lost signifi cantly more weight than the people on the other diets. The Finnish lumberjacks are living proof of this. 50% of their calorie intake comes from saturated fats and they are by no means fat. Fats contain up to 2 times more calories per gram than protein or carbs (sugar), but will alleviate your hunger 4 to 5 times faster. This is one of the reasons why people who eat healthy fats lose weight faster or stay slim. Dr. H. Newbold, Type A and Type B, weight loss book.

What causes obesity?

Dr. G. Frost of the Hammersville Hospital in London stated on the BBC on 14.03.05 that obesity needs to be dealt with by replacing unhealthy ingredients in processed food and junk food with healthier alternatives. Coconut oil is such a healthy alterna- tive. What causes overweight?
Eating food high in calories, without any nutritional value such as dry biscuits, all types of candy bars, croissants and carbonated drinks with a lot of sugar. Calories are stored but your body continues to look for nutritional value such as vitamins, miner- als, enzymes, etc. The calories are there but you still feel hungry. 2. A thyroid gland that is working insufficiently, which means we burn less calories than is customary. 3. Too many sugars and refined carbs, which make your glycaemic index go up rapidly, but make it crash just as rapidly and thus trigger hunger attacks. You continue to yo-yo between ecstasy and hunger.
4. Too many unhealthy fats such as refined vegetable supermarket oil, frying oil, margarines and heated monounsaturated fats with transfats and all types of products in which these unhealthy fats have been used. These complicate the metabolic breakdown of fat and suppress our energy levels. 5. Being unable to cope with stress. Stress hormones increase your insulin production and make you store more food and calories. 6. Insufficient exercise. Exercise stimulates fat burning, also after exercising.

Coconut oil and losing weight
The secret of coconut is in the

The secret of coconut oil is in the shorter chain length of its fats. These are mainly middle chain fatty acids, also known as MCTs. 1. MCTs are rapidly broken down in the body and will almost immediately be con verted into energy. (102) A study conducted in 2000 confi rmed that MCTs are broken down three times as fast as LCTs, or long chain fatty acids. (American Journal of Clinical Nutrition). A study was published in this same journal in 1999, which indi cated that when you replace LCTs with MCTs from coconut oil, this will increase your body temperature and activate your thyroid gland, which in turn will result in higher calorie burning. 2. Fat storage is barely given a chance because coconut oil is better suited than any other oil to kick-start your metabolism and metabolic rate. (104) In other words: MCTs burn quickly and lesser amounts are stored as fat. According to Mary Enig MCTs are not easily used by the body for fat storage. An interesting property of MCTs is that they stimulate fat burning with more energy. That is why the traditional popu- lation of Polynesia manages to stay thin in spite of its diet, which is rich in fats. (105) In contrast long chain fatty acids, such as those in fi sh, animals and many vegetable oils, are digested slowly, broken down slowly and easily stored as fat. (103). The research by the McGill University into obesity stated that MCTs (60% in coconut oil) can be an ideal tool for weight loss. 3. The coconut diet allows you to enjoy healthy fats and will try to ban unhealthy fats from your life. Unhealthy fats slow down your metabolism and make people fat and sick. Don’t forget that almost all processed products such as biscuits and readymade meals contain unhealthy fats. Unhealthy fats have no taste and are cheaper, which is why they are used more frequently.

Coconut oil and athletes, ideal for the Lean Body diet and the Weight Gain diet

Athletes can boost their training with extra virgin coconut oil and integrate it as a major asset in their food habits. These fats promote protein absorption, fat burning and the absorption of minerals. (14,15,16) Both in the Weight Gain diet, whereby athletes will try to build more muscle mass and in the Lean Body diet whereby athletes will work on achieving a better bone/muscle ratio compared to fat mass. Bodybuilders often use coconut oil in the phase prior to a competition, where every- thing is done to ensure that the muscles are as defined as possible.
Coconut oil is the richest source of MCTs of fats with medium chain fatty acids. Per gram they contain up to two times more energy than protein or carbs. But these MCTs are barely stored in the body as fat; rather they are burnt quickly and are available as energy for more training. The coconut oil MCTs do not require any carnitine to be burnt. As a result they ensure a better bone/muscle to fat ratio and they can help build muscle mass.
They ensure that athletes do not find themselves in a
catabolic situation during heavy training. Catabolic is the situation whereby muscle protein is being broken down to be used as energy supplies. When the body is active, it will fi rst use glucose and the sugar supplies in cells (glycogens). These will have been exhausted after 1 or 2 hours of training. If you are unable of using your body fats at that moment, then the chances are that you will fi nd yourself in a catabolic situation and that you will start breaking down muscle proteins for energy. The MCTs in coconut oil provide super fast and easily available energy in the form of easily digestible medium chain fatty acids.
In other words: coconut oil will ensure larger energy supplies so that you can train or do sports without breaking down muscle tissue. Athletes have sugars and MCTs as fast energy supplies at their disposal now. Other fats are not suited for this because
they are stored in first instance and are only used in emergencies as energy supplies. Coconut oil will also increase athletes’ stamina. Because as long you have sufficient sugars and easily degradable MCTs at your disposal, you can continue to exercise and perform. Coconut oil has a harmonizing influence on your glycaemic index and will promote the absorption of minerals and amino acids (proteins). It is ideal in protein or milk whey shakes, weight gain shakes, egg dishes and in soup. Moreover coconut is delicious and easy to use in anything you prepare. Use 3 to 6 coffee spoons a day, in 3 to 6 meals, or with a higher concentration for maximum performance: 1 hour before training or the competition or immediately afterwards to prevent the breakdown of proteins. Coconut oil is liquid from 25°C. Top athletes generate a lot of free radicals in the body due to physical stress, and the amount of oxygen used. Top sports without additional protection against free radicals will age you. Moderate sports will keep you young. Coconut oil can help you because these fats are not susceptible to oxidation and because they help increase our resistance with their antimicrobial function. Adding red palm oil with its rich source of carotenes and vitamin E can moreover boost antioxidants.
Transfats will prevent muscles from forming.
Transfats prevent the building of muscle tissue and can bring about protein shortages. (182) This is due to the fact that muscles require prostaglandins (a type of hormone) to be formed and that these prostaglandins are formed from essential fatty acids. As transfats complicate this conversion or even prevent it, the link is easy to make. Extra virgin coconut oil does not contain any transfats. Another reason for cooking with coconut oil. Essential fatty acids are alpha-linolenic acid and linoleic acid (omega 3 and 6).

The extra virgin coconut oil diet

Eat three meals a day and don’t miss breakfast. Eat healthy food and limit your calorie intake. Add coconut oil to every meal. You will eat properly and feel better, not feel the compulsion to snack in between meals and leave the table feeling satisfied. Preferably eat unrefined foods, eat a lot of vegetables and fruit, regularly eat whole- wheat and germinated cereals, don’t use refined salt, but sea or rock crystal salts, use a lot of herbs and spices. Don’t forget pulses, nuts and fermented foods. Use stainless steel or enamel cookery ware. Non-stick pans are off-limits. If you choose to drink or eat milk products then take raw cheeses, raw milk and yoghurts with living lactic acid bacteria. Give preference to semi-skimmed or whole milk products. Don’t use light products as they are not as healthy and will not help you lose weight. Eat sufficient amounts of raw foods and don’t steam or cook everything. Only eat fish, meat or poultry of good organic or free-range quality. Add a dessert to every meal and better yet a tablespoon of extra virgin coconut oil. 3 tablespoons of coconut oil will have a therapeutic effect on your thyroid gland and fat burning rate. Don’t forget your vegetable essential omega 3/6!


The higher the health value of what you are eating, the less you will feel the need to satisfy your urge for essential nutrients. Refined food will kill of your cells a little bit, they will reduce your vitality and give you very little in return.

Bart Maes, the organic-veggie man



 Don’t miss breakfast

Researchers published the following fact in Obesity Research in 2002: breakfast is the most important meal for successful weight loss. Another study published in the Journal of Paediatric Psychology in 2002 confirmed that children who were overweight often did not eat in the morning, compared to children who were thinner. And in 1992 a study was already published, which indicated that people who want to lose weight and eat in the morning tend to lose more weight and snack less than those who forget about breakfast.

When can you use coconut oil?


When cooking, roasting, deep-frying and stir-frying. On your bread as butter. As a basis for mayonnaise, curry- peanut sauce or a salad dressing. For your potato or car rot mash, in rice dishes or rice pudding. 1 spoon in hot chocolate. 1 spoon in a smoothie, soup,kefir or kom- bucha. Everywhere where you would tend to use butter or other oils.
Rice crackers spread with coconut oil (butter) and a layer of jam or chocolate flakes. Simply delicious.



Coconut bread/cake with bananaalt
2 cup of coconut oil
1 cup of maple syrup or another sweetener
2 cups of corn meal
1/2 cup of unrefined salt (optio
1 coffee spoon of baking powder
3 to 4 bananas (mashed)
1/2 cup of grated coconut

Heat the oven to 180°C. Grease your baking pan and spread some flour so that the cake can be easily removed from the pan. Mix the oil and the maple syrup. Take a separate bowl for the dry ingredients and mix them. Add the mashed bananas to the coconut oil and the sweetener. Then mix everything and pour it into the baking pan. Baking time: Approx. 45 minutes to 1 hour. The cake is ready when you can stick in a toothpick and no dough will stick to it.



Peanut/coconut paste
Grind peanuts or other nuts.
Add coconut oil, mix
and you will obtain a delicious
and easy to prepare sandwich spread.


  Extra virgin coconut oil is liquid from 25°C
and easy to spread as a butter between 10°C and 25°C.


Lentil soup with coconut and lemongrass

2 soup spoons of fennel seeds, 2 soup spoons of coriander seeds, 4 soup spoons of coconut oil, 2 red onions chopped finely, 2 carrots finely grated, 2 lemon leaves, 2 cm of galanga root, 2 lemongrass stalks chopped, 4 cloves of garlic, finely chopped, 2 dried peppers, crushed, 4 cm freshly grated ginger, 40 cl coconut milk, 10 cl of red lentils, 2 soup spoons of soy sauce, the juice of 1 lime, 150 cl water, fresh coriander or flat-leaf parsley, sea salt enriched with seaweed



Put the fennel and coriander seeds in a pan
and grill them until their aroma is released.
Cool down and crush in a mortar and pestle.

Fry the onions, carrots, garlic, lemon leaves,
galanga root, lemongrass and pep-
pers in coconut oil for 5 minutes. Add the
coconut milk; the herbs and the water. Bring
to a boil and add the lentils.

Let the soup boil until the lentils are done.
Season to taste with soy sauce, lime juice,
sea salt enriched with seaweed and fresh coriander (cilantro).




Muesaltli bars (for circa 12 bars)
150 g wholemeal flour (buckwheat flour, wheat flour, .
50 g oat flakes
125 g raisins, 75 g dried apricots, sliced
3 s
lices of dried pineapple, diced
1 banana, diced, 50 g of grated coconut
1 tablespoon of coconut oil
175 ml of freshly pressed apple juice
1 coffee spoon of molasses
A pinch of cinnamon

Heat the oven to 160°C. Mix all the ingredients in a large bowl with a wooden spoon. Place the mixture in a baking pan coated with baking paper and even out the top. Spread a little grated coconut. Let the mixture Bake for approx. 30 to 40 minutes until it is golden brown. Cut into rectangles and let cool.


Muesli bars with nutsSubstitute the dried fruit in the previous recipe with a mixture of chopped nuts and seeds. Sprinkle the bars with sesame seeds.



Herb dip 4 coffee spoons of coconut oil, 2 coffee spoons of finely chopped onion, 1 coffee spoon of finely chopped garlic, 12 coffee spoon of basil, 1alt2 coffee spoon of oregano, 12 coffee spoon of paprika 12 coffee spoon of unrefined sea salt or rock crystal salt (optional) a pinch of cayenne pepper

Put all the ingredients into a small pan and gently heat. The aim is not to bring it to the boil, but simply to heat so the tastes blend. Delicious as a dip, on your bread or with pasta.



1 egg yolk

A hint of unrefined sea salt or rock crystal salt (optional)
2 coffee spoon of mustard
1 coffee spoon of lemon juice

300 ml coconut oil

First beat the egg yolk well. Then add the mustard, salt or herbs with the lemon juice. Carefully add the coconut oil while stirring. If the mayonnaise is too thick, then you can always add some extra virgin olive oil.



altBelgian endives with a mild taste 4 pieces of Brussels endives, a pinch of unrefined sea salt or rock crystal salt (optional) 3 soup spoons of coconut oil, 1 to 2 apples

Melt the coconut oil in a large pan,
Chop the endives in 2 or 4, bake it gently;
add the apple slices;
Let caramelize with the endives.
Cover the pan so the endives can
continue to cook.


TIP: Coconut oil is delicious to use in vegetables, omelettes, pastry, béchamel sauces, etc.

Did you know that?

The coconut is named after the Portuguese and Spanish word coco for ‘grimace’ be- cause the three eyes of the coconut resemble a grimacing face. · The Philippines, Indonesia and India are the biggest producers of coconuts. · Coconut oil and other vegetable oils can be an alternative for diesel fuel. · Coconut oil is a good alternative to milk products: It is lactose and sugar-free.


Why coconut oil is so healthy

1. Due to its MCT levels, it is an easily digested source of fats, which moreover can serve as direct energy suppliers. 2. It improves digestion and the absorption of fat-soluble vita- mins, vegetable substances and aminoacids. 3. It also reduces the pressure on the pancreas and other fat-burning enzyme systems in the body. 4. In comparison to LTCs it will lead to less fat storage. 5. When heated it will not form harmful substances and free radicals (it barely oxidizes) and is thus suited for cooking, deep frying and stir frying. 6. It improves the absorption of calcium and mag- nesium and supports strong bones and teeth. 7. It improves the functioning of insulin and helps regulate the glycaemic index. 8. It supports the thyroid gland’s function and thus increases the metabolic rate, digestion and body temperature. 9. It reduces the risk of cardiovascular disease, high blood pressure, heart attacks and embolisms. 10. It helps prevent wrinkles and skin ageing due to sun and age. 11. It increases the body’s resistance against viruses such as the infl uenza virus, hepatitis C, measles, her- pes, etc. It increases the resistance against bacteria which could lead to pneumonia, ear infections, throat infections, tooth decay, food poisoning, meningitis, gonorrhoea, etc. 12. It increases the resistance against funguses and yeasts, which could lead to Candida, ringworm, foot fungus, thrush and other infections. 13. It increases the body’s resistance against worms, lice and other parasites and kills them. 14. It reduces the risk of chronic infections. 15. It promotes the healing of wounds and the skin. 16. It improves the symptoms of psoriasis, eczema and other dermatological affl ictions. 17. It helps you feel younger and happier. 18. It prevents tooth decay. 19. It has no harmful side-effects and is 100% non-toxic, contains no cholesterol and extra virgin coconut oil does not contain any transfats

What does extra virgin coconut oil not do?

· It doesn’t increase cholesterol
· It doesn’t promote blood clotting
· It does not promote cardiovascular disease
· you will not grow fat



Red palm oil is RED due to the natural CAROTENES
and teeming with
tocotrienols (vitamin E)

Oxidation gives life but also provokes ageing
Free radicals can be useful but also quite aggressive

When the oxidation processes in our body are controlled by the necessary enzymes, then they will provide us with energy and are needed for the proper function of the body’s cells. But if uncontrolled oxidation processes are triggered by free radicals, then cells with bad
properties are created.

The oxygen molecules in our metabolism can for example result in dangerous free radicals, which try to ‘capture’ electrons at the height of the double bonds of poly unsaturated fatty acids. This will result in extremely harmful bonds: The damaged polyunsaturated fatty acids in turn become free radicals, which affect body structures. Thus an excess amount of polyunsaturated fatty acids is not recommended in our body. On the one hand because they are long chain fatty acids, which can be easily stored in the body as fat. On the other hand because they are an easy prey for the free radicals in our body, due to their double bonds, and thus can be damaged. At a temperature of 37°C the body uses lots of oxygen; as a result free radicals become super active, meaning polyunsaturated fatty acids are damaged and thus turn rancid very quickly in our body. In this manner they themselves cause oxidative stress and can be the reason for infective reactions. These oxidation processes will also result in damage to enzymes and cells and be an obstacles to our vitality. The oxidation of polyunsaturated fatty acids in our skin causes wrinkles, in the brain it will contribute to dementia, Alzheimer’s and Parkinson’s; it will also contribute to cardiovascular disease and the oxidation in cellular membranes can contribute to cancer and fa- tigue. There should never be an excess of polyunsaturated fatty acids... Never use them without consuming protective substances such as vitamin E and carotenoids. And never heat polyunsaturated fatty acids.

Polyunsaturated fatty acids
Nature from two different angles

In nature polyunsaturated fatty acids are extremely well protected against light, air and oxygen. Once pressed however, they become quite sensitive to oxidation proc- esses and fall victim to free radicals. Unprotected polyunsaturated fatty acids, which are absorbed in the body, will oxidize easier and cause damage to the cells with the resulting consequences. The skin will age faster, cholesterol will oxidize, the blood vessel walls will start showing plaque, the brain cells will turn rancid, vision will decrease and DNA will be affected... All western diseases such as arthritis, Alzheimer’s, Parkinson’s, diabetes, cardiovascular disease and cancer are all the consequence of insuffi ciently protected (by antioxidants) polyunsaturated fatty acids in the body, which are affected by free radicals. Studies in India have shown that when the intake of refi ned polyunsaturated fatty acids (omega 6) is high and when the intake of antioxidants is low, there is a higher risk of cardiovascular disease and diabetes. ( 6)

Red palm oil provides a lot of vitamin E and carotenes.

The more free radicals are given free rein in our body, the more antioxidants we will need to neutralize these aggressively oxidizing substances. Countering ageing and illness is often a case of a sufficient intake of antioxidants. Antioxidants which will help protect these fats are for example vitamin E and carotenes. Two-time Two-time Noble Prize laureate Linus Pauling wrote: ‘a diet rich in polyun- saturated fatty acids will rob our body of vitamin E with negative consequences for the brain, muscles, the heart and arteries. A diet rich in polyunsaturated fatty acids ( omega 3 and omega 6) needs to contain sufficient vitamin E.’
We have already seen that cholesterol is not that bad for us. But cholesterol in the body, which is insuffi ciently protected by vitamin cholesterol in the body, which is insufficiently protected by vitamin E, carotenoids and other protective substances, will start to oxidize. Oxidized LDL cholesterol will damage the blood vessels as a free radi- cal and will contribute heavily to atherosclerosis. Foam cells will be produced, which will adhere to the aorta walls. Oils rich in omega 3 and omega 6 are the fi rst victims of a lack of vitamin E and carotenes in our body. Scientists discovered that in rabbits these foam cells do not decrease by reducing cholesterol levels, but instead by countering the oxidation of cholesterol. (50) In other words: By administering larger quantities of vitamin E and carotenes.

The American Heart Association states that people with cardiovascular problems all have a problem with infective reactions. Unsaturated fatty acids without suffi cient protective substances such as vitamin E and carotenoids can contribute to this. Satu rated fats will oxidize much less rapidly and thus cause very few infective reactions. Oxidized cholesterol is also present in egg powder and milk powder.

Let’s be clear about omega 3 and omega 6: We can’t live without them, but too much of a good thing is too much.

  Omega 3 and omega 6 fatty acids are essential fatty acids, let that be clear! They contribute to several important life functions; in fact without them life would be impossible. But enough is as good as a feast. When you supply your body with omega 3 and omega 6 you also need to make sure that it gets suffi cient amounts of vitamin E and carotenoids to protect the fatty acids from oxidation processes due to the free radicals in our body. Red palm oil contains 10 times more carotenes than carrots and is teeming with vitamin E. That is why I recommend that everyone should take 12 coffee spoon (minimum) to 1 tablespoon (best) of vegetable omega 3/6 oil a day. Omega 3/6, which is part of the polyunsaturated fatty acids family, should always be consumed cold. You can never heat them. Those who wish to have more information about the benefi ts of omega 3/6 should read my book ‘why omega 3/6 and why these cannot do without vitamin E and carotenes’. Dr. D. Steinberg of the University of California thus recommends that we take maximum 10% of our food calories from omega 3 and omega 6 fatty acids. (51) generally speaking I can recommend: The less fat you eat, the bigger the share of polyunsaturated fatty acids can be. In fat-reduced diets (15% fat calories) this share amounts to 1/3. So one part of omega 3/6 to 2 parts of other healthy fats. In fat-rich diets (more than 40% fat calories) this share is 1/5.

Red palm oil fights off free radicals for a better health and less stress

Most western diseases such as cancer, diabetes, Alzheimer, cardiovascular disease, arthritis as well as the ageing of our skin and eyes originate in oxidative stress, caused by the aggressive free radicals. (26) Red palm oil arms against these free radicals by supplying an abundant portion of antioxidants and will increase our resistance against stress. (171) Red palm oil is teeming with vitamin E and carotenes.

Extra virgin red palm oil is super healthy
White palm oil is extremely unhealthy...

There is a world of difference between extra virgin red palm oil and white palm oil. Palm trees are often harvested for their carotenoids, vitamin E and other healthy substances such as sterols, co-enzyme Q10, which are contained in the palm fruit. These then go to the pharmaceutical industry, which uses it for supplements and medication. The waste product, stripped of these valuable nutrients, is then refi ned, deodorized, bleached and even wholly or partially hardened, after which the cheap white palm fat is obtained. Extremely bad for our health. Luckily there is also extra virgin red palm oil. An antioxidant booster, which is obtained from mechanically and cold pressing the palm fruit. Nothing more and nothing less. 100% natural.

Palm kernel oil is not the same as red palm oil

Palm oil is manufactured using the red fruit of the palm tree, which grows at the top of the tree (fruit oil). Palm kernel oil is produced from the kernel of this red fruit (kernel oil). (Unrefined) palm kernel oil is a healthy baking fat, but barely contains carotenes and vitamin E. So don’t confuse them!

Extra virgin red palm oil:
Good for your heart and blood vessels

Red palm oil ensures that bad LDL cholesterol goes down and that good HDL cholesterol goes up. A high number of studies has reported that a diet enriched with red palm oil is good for one’s cholesterol levels. (151) (152) (153) (154) Not only the composition of the fats in palm oil has a benefi cial effect on health, but also the tocotrienols, which you can fi nd in the vitamin E of red palm oil, reduces bad HDL cholesterol (155). Dutch researcher Hornstra already demonstrated in 1988 that red palm oil has an anti-plaque effect on the aorta (reduces the plaque in the aorta) and the same anti-thrombosis effects (reducing the origin of blood clots) which is com- parable to that of unrefi ned sunfl ower oil (156), fi sh oil, linseed oil and olive oil. Doc- tor Kamsiah J. has demonstrated that red palm oil does not have any negative effects on triglycerides and cholesterol, even if the red palm oil is frequently heated. (169) The fact that red palm oil has a positive effect on cholesterol is due to the fact that red palm oil supplies carotenes, vitamin E, sterols, Q10 co-enzyme, etc. to the body.

 De-stress with red palm oil carotenes

Extra virgin red palm oil is not only a rich source of beta-carotene, but a whole range of carotenoids. Red palm oil is the richest natural vegetable source of carotenes (carotenoids). This means that red palm oil contains 10 to 15 times more carotenes than carrots and 50 times more than tomatoes. The positive effects of carotenes on cancer have been demonstrated in numerous studies. (160) (161) (162). There are up to 600 carotenoids, and in red palm oil a broad spectrum of the former is present, such as lycopene, lutein, zeaxanthine, cryptoxanthine, alpha and beta carotene, which are among the most important.
Alpha and beta-carotene, lutein and zeaxanthine are extremely important for the eyes, alpha-carotene helps the immune system, lycopene protects from prostate cancer...
Researchers have discovered that
a complex of different carotenoids has a much stronger impact on our body than when we would limit ourselves to the corresponding dose of beta-carotene. Lycopene for example will protect better against oxygen oxidation than lycopene alone. (136) The long-term administering of a supplement of one isolated synthetic carotene instead of the whole of the carotenoids can sometimes damage our health rather than benefi t it. That is why the carotenes from red palm oil are a good choice, because this oil contains a unique spectrum of different carotenes. The whole always works better than an isolated element!

Carotenes provide red palm oil with several health benefits

Carotenoids or carotenes are a group of 600 different vegetable nutrients, which protect plants, and after intake by humans, as well as human skin and the human brain. Different carotenes have a strong antioxidant function, which can prevent, limit or even repair the damage caused by free radicals. Moreover the molecules of beta carotene are an excellent foundation for producing vitamin A in the body; sometimes beta-carotene is also referred to as ‘provitamin A’. The protective function of carotenes is huge:
1. Help protect against cancer
carotenes in red palm oil reduce the risk of hormone-dependent breast cancers. (175) Alfa-carotene showed a higher potency than beta-carotene in the suppression of cancerous growth. (176)
Alpha-carotene and
lycopene, which are both present in red palm oil, significantly reduce the risk of lung cancer. Beta-carotene, lutein and beta-cryptoxanthine did so too, but significantly less. (177) Alpha-carotene, and to a lesser extent beta-carotene, reduced the risk of lung cancer in mice.
The higher the intake of alpha-carotene, the less human cancer cells were able to grown in lab tests. (178) The risk of breast cancer increases when the levels of beta-carotene, lutein, alpha-carotene and beta-cryptoxanthine in the blood decrease. (179) Carotenes can help protect against breast cancer. Indian women suffering from breast cancer have low levels of beta-carotene, zeaxanthine and lutein. (180) Cancer is also caused by the damage by free radicals to the DNA and RNA of the body’s cells. Alpha-carotene protects the cellular membranes better than carotene from carcinogenic free radicals. (134) Animals that have sufficient levels of beta-caro- tene will not get cancer, even when injected with cancer cells. Lycopene can reduce the risk of prostate cancer by 45% if supplied through food (such as tomatoes and red palm oil). Men with the highest levels of different carotenes in their blood also have 36% less chance of having heart attacks or dying prematurely. Researchers dis covered that smokers with the highest level of mixed carotenes in their blood had the lowest risk of contracting lung cancer. 127) Dr. F. Chytill of the Vanderbilt University states: ‘The knowledge that we have about vitamin A (beta-carotene) opens new per spectives in cancer therapy. The body has the opportunity to repair damaged cells. We have evidence from lab research that cancers such as skin, breast and lung tumours can be halted by a treatment using vitamin A (beta-carotene). (126)

2. Protection of the mucous membranes of the airways Professor Keramat Ali of the University of Dacca, Bangladesh, has demonstrated that the health of children, suffering from infections of the airways, diarrhoea and other intestinal problems, improved when fed crackers with red palm oil every day. Dur- ing the period that they ate these crackers, they suffered significantly less infections of the airways and intestines. (167) Children with beta-carotene shortages (vitamin A) tended to develop respiratory problems and diarrhoea quicker. (125) Moreover it is worth noting that red palm oil con- tains a lot of palmitic acid and this is the most im- portant fatty acid for a good functioning of the lung alveoli. Suffi cient levels of palmitic acid ensure that you can breathe better during heavy efforts, because it helps the lung alveoli unfold and thus prevents them from collapsing. Palmitic acid also contributes to less surface tension on the lung alveoli.

3. Protection against cardiovascular disease Antioxidants also help prevent cardiovascular disease. This occurs in three steps. First the carotenes and the vitamin E ensure that the ‘good’ HDL cholesterol in the body rises. Secondly they ensure that the bad LDL cholesterol goes down. And finally they ensure that there is no oxidation of LDL cholesterol (bad cholesterol hardens as a result of oxidation), which is an essential step in the obstruction of the aorta. In a study, in which 1899 men with a diet rich in fats were surveyed, researchers arrived at the conclusion that those with the highest levels of carotenes in their blood, had 36% less risk of contracting cardiovascular disease. ( 138) Dr. David Kritchevsky of the Wister Institute in Philadelphia (US) has demonstrated that when consuming red palm oil the risk of atherosclerosis is lowest in comparison with refi ned, bleached and deodorized palm oil. The protection against atherosclerosis is a result of the high levels of antioxi- dants in red palm oil, specifi cally red carotenes and tocotrienols. (168) The risk of atherosclerosis reduces as the levels of alpha-carotene intake increase. (137) The Harvard Medical School conducted a ten-year study among 22,000 GPs and established that those who took supplements containing beta-carotenes run 50% less risk of heart attacks and CVAs. (127)

4. Protecting the eyes and skins
Not only do we need
carotenes in the struggle against muscular dystrophy (the age-related regression of our vision), they also protect our body against ultraviolet radiation, according to Dr. Traber of Berkeley, California. (146)(148)(150)
Tocotrienols especially have a tumour-stopping function in the body and can be used positively in the battle against (skin) cancer. (147) (149) When the skin is burnt by the sun, the damage can be reduced by consuming mixed carotenoids. Carotenoids protect the skin against the free radicals generated by the rays of the sun in the skin (122); carotenoids in red palm oil prevent the peroxidation of the fatty acids in the skin. (134)

Attention: Carotene supplements are not the same, nor do they have the same function as the natural carotenes of red palm oil

Firstly: The structure of natural carotenes is completely different than that of chemical carotenes. Often chemical carotenes, which are used in supplements, consist of 100% beta-carotene transisomers. These can harm our health. A study conducted among smokers clearly demonstrated this. Taking such synthetic carotenes signifi cant ly increased the risk of lung cancer in smokers. Secondly: Studies have demonstrated suffi ciently that a complex of different carotenes like in red palm oil works better than if we simply limit ourselves to 1 type of carotenoid.

The carotenes in red palm oil are properly absorbed

Research conducted in Burkina Faso among mothers and children showed that this population had 40% less risk of a vitamin A shortage after cooking with red palm oil for a year. (1). Another study by the National Nutrition Institute of Hyderabad in India has demon strated that the beta-carotene serum values improved considerably in schoolchildren who took 5 ml of red palm oil a day. (145) Dr. Canefield of the University of Arizona in the US discovered that mothers who nursed their babies provided their babies with more vitamin A and carotenes by pre- paring their food with red palm oil than the control group which took beta-carotene capsules.
Many researchers have demonstrated that chemical beta-carotene in supplements does not have the same effect as the natural beta-carotene. Beta-carotene in plants is always accompanied by a diversity of carotenes such as lutein, alpha-carotene, zeaxanthine, cryptoxanthine, etc. Together they work perfectly, individually they don’t always. (126)

How to remain young?
Tocotrienols (vitamin E) in red palm oil 

Vitamin E was discovered in 1922. Since then vitamin E has been described as idealally in the struggle against illness, the fertility vitamin and the vitamin/antioxidant which can ensure that we will live longer. Vitamin E is often referred to as the bodyguard of the cell walls. It is known that vi- tamin E prevents fats in our body from oxidizing, i.e. ‘turning rancid’ or ageing. Thus dementia is often the consequence of the oxidation of fats and the fact that brain cells turn rancid. Pigment spots on the skin are the consequence of oxidation due to sun; both are the result of shortages of carotenes and vitamin E. Vitamin E is the general name for the two families of vitamin E: Tocotrienols and to copherols. Each family contains 4 types, i.e. the alpha, beta, gamma and delta type. Maybe you take a vitamin E supplement? But what is usually lacking in a vitamin E supplement? Tocotrienols. Most supplements exclusively contain alpha-tocopherol. Two separate studies reported that it is unwise to take high doses of alpha-tocopherols without the tocotrienols. (172) In fact alpha-tocopherol is never present on its own. It is always a mix of tocopherols and tocotrienols. If we trust nature to always provide us with what we need and in an ideal ratio then the ideal vitamin E supplement should be a mix of tocopherols and tocotrienols. (172) In 1971 Slover demonstrated that red palm oil is the richest source of tocotrienols. (157) At present there is no other rich and natural source of tocotrienols and vitamin E than red palm oil! (30) The vitamin E found in palm oil consists of 30% tocopherols and 70% tocotrienols. Tocotrienols form an important vitamin E family.

What does medical science have to say about tocotrienols (vitamin E)?

. They help remove fat accumulations in the aorta.
. They reduce
LDL or bad cholesterol
. They strengthen our immune system (especially the T-cells) by 65%
. They are extremely strong antioxidants (40 - 60 times stronger than the
. They can stop the growth of cancer cells (especially in breast cancer)
. They protect the skin against UV rays
. They slow down the
ageing process Chlorine in tap water and oestrogen therapy will complicate vitamin E absorption.

Natural vitamin E in red palm oil is 3 times better than a synthetic vitamin E supplement

1. Generally speaking synthetic vitamin E (i.e. one type of vi- tamin E, DL-alpha-tocopherol) is generated by petrochemical processes. This type of synthetic vitamin E is 50% less func- tional than natural vitamin E, will spend less time in the body and does not fulfil all the same functions as the natural vitamin E complex. Natural vitamin E will be trans- ferred three times more between mother and foetus than synthetic vitamin E. (143)
Moreover the whole vitamin E group (8 types) works better than a comparable dose of one of the individual members of the vitamin E family. This is because the other members have other functions. Thus gamma-tocopherols will better protect the brain from nitric oxide than alpha-tocopherols (143). And so a mix of tocopherols and tocotrienols is capable of preventing breast cancer while alpha-tocopherol was un- able to do so on its own (143).
3. Thirdly so-called natural vitamin E in capsules is often not the same as the one found in plants such as red palm oil. Most so-called natural d-alpha-tocopherols are other vegetable tocopherols, which are transformed into alpha-tocopherols through methylation. Professor R. Acuff of the Eastern Tennessee State University says: ‘our study shows without a doubt that natural vitamin E is almost twice as beneficial as synthetic vita- min E.’ A 1998 study by Professor Traber (Linus Pauling Inst.) showed that natural vita- min E is absorbed twice as well in the blood as its synthetic variant. Synthetic vitamin E is also excreted more rapidly and in higher content. Apparently the body is capable of distinguishing between the two, says Professor Traber.

Vitamin E and the heart and blood vessels

The oxidation of fats plays an important role in the development of atherosclerosis, the process which among others causes heart attacks. Vitamin E is a very important vitamin to prevent the oxi- dation of fats. Dr. J. Breslow, the President of the American Heart Association, in 1996 stated: ‘Vitamin E prevents cardiovascular disease.’ (143) According to Dr. André Theriault, a professor at the University of Hawaii, the tocotrienols in red palm oil can have cho- lesterol-reducing properties. Another important fact is that vitamin E helps prevent blood platelets from clotting, another important mechanism in the origin of atherosclerosis. (143) Palm tocotrienols can reduce cholesterol levels by 15 to 33% in six to eight weeks. And the good news is that the ‘good‘ HDL cholesterol did not decrease. (172) The World Health Organization concluded, based on a study, that the vitamin E lev els in blood are the best indicator to help determine the risk of heart attacks. (128) Vitamin E prevents the clotting of blood platelets, reduces blood pressure and helps prevent blood clots. (129) Several studies have shown that the intake of vitamin E in food can reduce the risk of cardiovascular disease by 50%. (130)

Vitamin E and cancer

Professor K.K. Carroll (1997) and Guthrie (1997-1998) of the University of Western Ontario in Canada have demon- strated that tocotrienols can stop the festering and division of cancer cells in breast cancer patients. Gamma-tocotrie- nol from red palm oil is three times stronger than Tamoxifen (a medication used in breast cancer treatments) when it comes to stopping cancer cells. This in contrast to tocopherols, which had no impact at all on the growth of cancer cells. (158) Tocotrienols from red palm oil are better suited to preventing tumours than tocopherols. (139) Tocotrienols from red palm oil help prevent breast cancer, independent of the oestrogen status. (140) Tocotrienols do not only prevent cancer growth, but also contribute to the death of tumour cells (apop- tosis). (142)

Vitamin E and skin

The world-renowned vitamin E specialist, Professor Packer of Berkeley University in California, has demonstrated that the antioxidant function of tocotrienols is much higher than that of tocopherols and that these can pen etrate the skin and protect it from outside oxidation stress, such as the sun’s UV rays. When you apply red palm oil on your skin, the tocotrienols are quickly integrated in the bottom skin layers. (172) Skin cancer and melanomas can be stopped with delta-tocotrienols. Red palm oil protects the skin against UV rays and air pollution. Tocotrienols provide the body and the skin with the natural tools to protect themselves. (172) Alpha-tocotrienols protect 40 to 60 times better against oxidation than alpha-tocopherols. (141) Vitamin E can also serve as a suntan lotion because it absorbs UV-B rays (143). Ozone provokes the forming of free radicals in the skin. Vitamin E can also counter the forming of free radicals and thus skin ageing (143).Natural vitamin E of red palm oil protects against the sun. Most suntan lotions contain D-alpha-tocopherolate or D–alpha-tocopherolinolate. Both will not help stop the oxidation of fats due to the sun. Red palm oil will. (143, p. 274). The local application of mixed tocopherols and tocot rienols, as found in red palm oil, has been proven to be more effective than their absorption via food in order to protect the skin from nitric oxidation. (143, p. 277) Prevention is better than curing.

  Superfood for computer users: make your eyes stronger with superfoods. Eat spinach and red palm oil once a week.  

Vitamin E and the eyes

French researchers have discovered that vitamin E can help prevent age-related macular degeneration (Alternative Medicine 07.2000). People with the lowest vitamin E levels in their blood had an almost four times higher risk of cataracts than those who had the highest vitamin E levels. The risk of macular degeneration is also somewhat lower. Gamma-tocopherols seem to be more effective here than alpha-tocopherol. (143)

Vitamin E and athletes

Athletes produce huge amounts of free radicals during their sports activities. The tocotrienols in red palm oil protect them against the oxidation of aminoacids (the essential components of protein) and fats during major physical efforts. (172)

Vitamin E and the brain

D. Harman, who laid down the theory about free radicals, has demonstrated that vitamin E can improve the mental capacities of mice to a great extent. (131) Vitamin E will slow down the degeneration in Alzheimer patients. (143) Vitamin E shortages also affect the nervous system. Vitamin E shortages will cause stiffness in rats, will cause rotting brain cells in chickens and will cause spastic movements in rabbits and hamsters. (143)

Vitamin E and fertility

Male and female rats became infertile in a diet without vitamin E. Vitamin E shortages can cause miscarriages. (143)

Becoming healthy?

Substitute refined fats with natural healthy foods and your body will heal itself.
‘The natural power in each of us is the biggest healer’, said Hippocrates.
Neither the doctor, nor the medication will heal us: our natural regulatory mechanism will restore the balance in our body (homeostasis). Our body is the hero.


What does the co-enzyme Q10 do?

The co-enzyme Q10 is a substance required by your enzymes to do their job. Co- enzyme Q10 will promote the functioning of the heart, the brain and the liver. Co- enzyme Q10 protects cells against free radicals as an antioxidant. Co-enzyme Q10 will help your cells release the energy that they need. Every unrefi ned oil such as extra virgin coconut oil and red palm oil contains this enzyme.


Fats are not the bogeymen we often consider them to be! On the contrary, we need fats for good health. But they need to be of impeccable quality: Mechanically cold- pressed (extra virgin) and unrefi ned (not stripped of all the accompanying nutrients) and not deodorized (not only the odour, but also essential nutrients are removed during this process).
We cannot consider saturated fats to be ‘bad’ fats:
we need healthy saturated fats in our body more than any other fats and they are even less sensitive to oxidation and thus more stable than the unsaturated fats in our body.
We need good saturated fats as well as good fats with mono and polyunsaturated fatty acids, that is what it boils down to. In the group of unrefi ned saturated fats, which can be heated, fats rich in medium chain fatty acids such as coconut oil merit special attention for various health reasons. In the group of polyunsaturated fatty acids we would like to emphasize the importance of vegetable omega 3 and omega 6 fatty ac ids, on condition that they were not refi ned, heated or hardened. Babies and growing children especially stand to benefi t from a diet rich in healthy fats. But so do people who want to prevent degenerative disease at a later age. It is important that we carefully choose and vary our fats. Healthy fats control all the body processes in our brain, skin and body. Healthy fats are good for you. Enjoy them...

 Recipes with red palm oil

Red tomato soup with tofu and red palm oil

2 tablespoons of red palm oil, 1 chopped red onion
6 large tomatoes, peel removed and chopped
or 1 can of peeled organic tomatoes
2 garlic cloves, 100 g of silk tofu
2 tablespoons of parsley or coriander (cilantro),
fi nely chopped, 2 cups of vegetable stock
pinch of cayenne pepper with
unrefined salt


Put two tablespoons of red palm oil in a pot and fry the onion and garlic. Add the tomato. Sauté the tomatoes for 3 minutes and add the tofu. Add the water, season with herbs. Bring to a boil and then mix. Finish with parsley or coriander.


Wok-fried vegetables with hazelnuts

2 tablespoons of red palm oil
1 tablespoon of
Raz-el-Hanout (herb mixture)
1 large sweet potato, peeled and diced
500 grams of Brussels sprouts,
cauliflower or fennel, ...

300 ml of vegetable stock
100 g hazelnuts


Roast the hazelnuts in a dry frying pan till they are golden-brown. Use your sprouts, steam them fi rst. Heat the red palm oil in your wok, fry the herbs, add the vegetables and stir-fry. Add the vegetable stock and let the vegetables sit a while longer. Turn over a few times until they are done. Sprinkle hazelnuts and turn over. Delicious with rice, quinoa and pasta.


Red mayonnaise with a macaroni salad

mayonnaise: 1 egg yolk, a pinch of cayenne pepper,
1 coffee spoon of mustard, 1 coffee spoon of wine
vinegar, 125 ml of runny palm oil (gently heated),
1 soup spoon of ketchup

250 g of cooked macaroni, 1 large onion
sliced, 1 green apple,
fi nely sliced, 100 g of grated
carrots, 50 g of chopped walnuts, 1/2 cucumber, julienned, a little bit of salad for the mixture


For the mayonnaise: Put everything in the blender, except the oil. Mix and then gently add the oil until it emulsifies. Mix the salad ingredients, add the mayonnaise and serve on a bed of lettuce


Carrots are healthy because they contain natural carotenes 

Red palm, the healthy fat. Like carrots red palm contains natural carotenes. In fact red palm contains up to 10 times more carotenes than carrots.
Tomatoes contain
lycopene carotenes;

Red palm contains 30 times more carotenes than tomatoes. Carotenes are natural antioxidants, needed for healthy strong eyes. They also combat ageing and western world diseases.
Red palm also contains a lot of vitamin, which is good news for your skin and your heart.


Red palm, the healthy fat is even the best source of tocotrienols. This is vitamin E, which is stored among others in our skin to protect us from the sun.
Now you know why red palm is the frying oil, which gives food a delicious taste and a healthy nutritional value to everything you cook. So start using red palm today for some colour in your food.
For an authentic African or Latin American accent in your kitchen. On your sandwiches, for baking, stir frying and deep-frying.

Choose Red Palm which contains 0% transfats, packaged in glass.



Serene power Without storing fat With extra virgin coconut oil or palm kernel oil


Extra virgin coconut oil or palm kernel oil are abundant sources of MCT – Medium Chain Triglycerides – which promote and accelerate the absorption of protein, minerals and vitamins· Direct energy without fat storage· Helps prevent a catabolic situation during training and competitions· Ideal during the ‘Weight Gain’ and ‘Lean Body’ diets· Increases your testosterone levels for more muscles, less fat and a higher libido.

Extra virgin coconut oil is the richest source of lauric acid, which our body then turns into monolauric acid.

Monolauric acid kills bacteria and viruses with a protective layer of fat:

Bacteria with a protective layer of fat  
Chlamydia  trachomatis,  tooth  plaque  organisms,  Gram-positive  organisms, Group A  streptococci, Group  B  streptococci,  Group  F  streptococci,  Group  G  streptococci,  Helicobacter pylori, Hemophilus  influenzae, Listeria monocytogenes, Neisseria monocytogenes, Staphylococcus aureus, Staphylococcus  
epidermidis, Streptococcus agalactiae, Streptococcus mutans 

Viruses with a protective layer of fat
Cytomegalo  virus,  Epstein-Barr, Hepatitis  C, Herpes  simplex,  Herpes  viridae, HIV, Human  herpes  virus-6A,  human  lymfotropic virus-1,  Infl uenza, Leukemia, Pneumonovirus, Rubeola,  Sarcoma virus, Syncytial virus, Vesicular stomatitis virus, Visna virus

A number of examples of what an excess of certain organisms  can  cause.  Extra  virgin  coconut  oil will  help  eliminate  these  conditions.
Streptococcus: throat infection, pneumonia, sinusitis, ear infections, dental infections, acute rheumatism
Staphylococcus:  festering  infections,  food  poisoning,  urinary tract infections, toxic shock syndrome    
Neisseria: meningitis, gonorrhoea, pelvic infections  
Chlamydia:  genital  infections,  conjunctivitis,  psittacosis,  periodontitis, infections of the lymph nodes
Helicobacter pylori: ulcers
Gram-positive organisms: tetanus, anthrax, intestinal and stomach infections, tummy flu, botulism

Source: The Healing Miracles of Coconut Oil by Bruce Fife,  Foreword by Jon J. Kabara

A great healthy tan with red palm oil

A faster, equal tan, with better protection for your skin, less  pigmentation and  freckles and moreover your  tan will  last  longer. 
This  is due  to  the abundant source of carotenes and  tocotrienols,  the powerful  type of natural vitamin E, which provides the skin (the body, the brain and the eyes) with many  antioxidants. These promote tanning and combat ageing. So  pamper yourself with 1 to 2 tablespoons of red palm oil per day during  the  summer months. Applying  red palm oil on  your skin, eventually in combination with some coconut oil  and essential oil of limes, lemons and oranges is extremely  effective and refreshing. This oil also fosters skin repair due  to excessive sun exposure.

Chronic fatigue and coconut oil?

Chronic fatigue almost always has its origin in the intestines. 
Sick intestinal flora (viruses and excess bad bacteria), the fermenting of sugars, the rotting of protein and fungi in the intestine can prevent or impede the absorption of nutrients. As  a result the intestine may become infected, toxins of viruses  and  bacteria  result  in  the  absorption  of  fungi, which  can  drastically reduce our vitality. Vitality starts in your intestine.  Coconut oil has a strong antibacterial  functioning,  restores  the mucous membrane in the intestine and prevents infective  reactions. As such coconut oil is extremely beneficial in case  of chronic fatigue. Therapeutic use of 3 tablespoons per day  is recommended until vitality is restored. Then I recommend  at least one tablespoon daily.

Dr.  Jon  Kabara  has  had  a  long  and  distinguished  career  as  a  lipids  specialist.
In  1948  he  started  out  as  assistant at the University of  Illinois,  in  the Biochemistry  Department. He was  later  appointed  Professor  at  the  University of Detroit. At  the  University  of  Michigan  he  laid the  foundation  of  the new College of Osteopathic Medicine. He was one of  the first researchers  to discover the  anti-microbial  property  of  medium chain fats.
He has more  than 16 patents  to his name and has authored or co-authored more than  200 publications, including eight books. He is widely considered one of the most recognized authorities regarding comestible fats.



Coconut Oil for Health and Beauty door Cynthia en Laura Holzapfel. The healing miracles of Coconut Oil door Bruce Fife. Saturated Fat may save your life door Bruce Fife & Mary Enig RX:Coconut! Vermén M. Verallo-Rowell, MD.

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The days that oil was exclusively used for preparing meals are behind us. Today we know that qualitative fats are just as important as fruit and vegetables. Variation!


More energy and no fat storage
Less hunger packs
Better fat burning


Better intake of
calcium and magnesium


Radiant skin
Healthy eyes
Soft hands


A natural antibiotic


Healing effect on intestinal infections
Gets rid of fungus infections


Supports liver, pancreas and gall
Really useful for athletes


What are healthy baking fats?
Transfats are bad


Cholesterol is your best friend
Saturated fats are good for you


Why eating fat-reduced foods is unhealthy
Get rid of your non-stick pan


M 2006


Periodic publication on health, vitality and western diseases · A publication by Tai-Pan NV · Responsible Publisher Bart Maes, B. Latourlei 97, Brasschaat, Belgium