Mother Nature is incredibly generous in the way she provides – offering a bounty of fruits and vegetables rich in vitamins, minerals and nutrients to nourish your body so you can enjoy a long healthy life.
One fruit in particular – the coconut – is so abundant in its healing properties it’s referred to as "the tree of life." And before World War II, people living in island countries, like the Philippines, consumed a diet that consisted mainly of rice, root crops, vegetables and an abundance of the ultra-healing superfood, the coconut.
The coconut is a "functional food" rich in vitamins, minerals and fiber – the essential nutritional building blocks for perfect health.
For generations, island people considered it "The Cure for All Illness" and consumed the meat, milk and coconut oil daily. Although this diet was high in saturated fat, Western conditions like diabetes, cancer and heart disease were virtually unheard of.
Filipinos and islanders were instead rewarded with a lovely youthful complexion, soft wrinkle-free skin, almost no skin cancer – even with excessive exposure to year round sun – and abundant good health.
Coconut oil in particular has been shown to protect you from viruses, bacteria, infection, cancer, thyroid, brain and heart problems… plus beautifies your skin – and even burns fat!
Coconut oil – a saturated fat – is chock-full of health-promoting properties – and is in no way responsible for high cholesterol, obesity, heart disease and the bad effects you’ve been led to believe.
Finally, modern medicine and science are starting to realize this fundamental truth… and it’s been a long time coming. But sadly not before heart disease, cancer, diabetes, obesity and a whole host of other catastrophic diseases have reached epidemic proportions!
But that all changed when the war ended and the United States proclaimed hydrogenated oils to be the "healthier oils." By the 1960s, a weak scientific theory claimed that saturated fats-like those found in butter, eggs, milk, red meat and coconuts – increased "bad" LDL cholesterol and were dangerous to consume.
Nothing was further from the truth! But this “health scare” was enough to push the public away from saturated fats and instead to refined vegetable oils. This was perfect for food manufacturers because they were far cheaper to produce.
It wasn’t long before Western-style diets made their way to the islands and the old ways were forgotten.
Cheaper, mass-produced hydrogenated foods replaced traditional foods, like the versatile and all-healing coconut oil that had kept the islanders healthy for generations. And for the first time ever, diseases that had become prevalent among Americans… heart disease, diabetes, cancer and obesity started to plague the island nations.
Decades ago when food processing first began, it became regular practice to alter that which nature provided. Thus began the era of "frankenfoods."
Whole, nutritious natural foods that mostly came straight from the farm to the table were replaced by over-processed, refined and chemical laden, mass-produced convenience foods.
And fats were no different. For over four decades, healthy sources of fats were replaced with vegetable oils that were thought to be "better-for-you." We now know they’ve done more harm than good.
There is no such thing as a canola in nature. Canola oil is actually a modified version of rapeseed oil. Asian and Indian cultures used rapeseed oil for centuries, but it was never consumed in the large quantities that Americans do.
The rape plant (in the mustard family) contains cyanide-containing compounds and wild animals and even insects avoid it in nature.
The refining process of deodorizing and bleaching to become canola oil involves exposing rapeseed oil to high heat, which greatly reduces the omega 3 content (perhaps it’s only original redeeming factor).
Consumption of this "GMO Oil" has been linked to muscular disorders and fatty degeneration of the heart, kidneys, adrenals and thyroid gland. To avoid it, check labels closely – even in so-called healthy products – because it’s practically everywhere.
Thousands of commercially produced foods contain cottonseed oil; everything from canned foods to chips and other packaged items. It is even in beverages such as Gatorade. However, cotton is not a food crop, and is therefore not treated like an edible crop but an industrial one.
Virtually anything can be sprayed on cotton plants to ward off insects and induce growth. Dangerous poisons such as trifluralin, cyanide, dicofol, propargite and naled are used on cotton crops. These work their way deep into the plants, literally transforming them into toxic organisms.
While it may be ok for making pants and shirts, cottonseed oil is truly not safe to consume. The majority of cotton plants are genetically modified – altered at the molecular level. Even though we are not eating the cotton plant directly, the extracted oil contains the same properties as the plant.
Besides a high amount of omega-6 fatty acids, cottonseed oil has a similar protein structure to peanuts, so people who are allergic to peanuts may have a serious allergic reaction to this oil, as well. However, the FDA does not require an allergy label on the oil – even though peanut oils can be fatal.
Safflower – Studies show an increase of Omega-6 also increases the rate of death by heart disease, reason enough to avoid this oil…
If you still believe that saturated fat and cholesterol are a direct cause of heart disease then safflower oil probably seems like a healthy swap.
Previous studies had found that by substituting animal fats with vegetable oils such as safflower, cholesterol levels would indeed drop.
However, what the earlier studies failed to evaluate was the high ratio of omega-6 to omega-3 fats in these oils and that the amount of omega-6 fatty acids in the American diet was growing astronomically.
Researchers now have evidence that it may not be cholesterol that kills, but omega-6’s. When a… Read more…