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.

Toothpaste

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. 

Hair

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%
transfats

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.

                 
 

BAKING FATS/OILS THAT ARE OFTEN USED, BUT THAT ARE BAD INCLUDE:

 
        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
acrylamides?

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.