Re: Stevia and coconut

[Guest guest]

Hi Louise,

Both are interesting food and I do use coconut oil occasionally but we do not have a history of using them in the northern hemisphere and there is an element of risk in making them a regular part of our diets compared to the tried and tested foods that make up most of the typical macrobiotic foods.

All the best,

Simon

I've been wondering about these two for a while, and since we are

discussing honey, I thought I would ask what the macrobiotic opinion

is about the natural sweetener stevia. I know both stevia and coconuts

are tropical, and therefore might not fit into the philosophy for

people living in other climates, but I have read so many good things

about coconut oil especially... Supposedly the most healthy oil of all

to cook with, and with many other good qualities.

http://www.macrobiotics.co.uk/macrobioticcoconut.htm

And here from the same author praise for stevia:

http://www.happystomach.com/stevia.htm

Do you people use these two ingredients as part of your macrobiotic

cooking?

warmth,

Louise

[Guest guest]

I wonder what oils or fats were used originally in the northern hemispheres

for cooking? Most northerly primitive peoples were heavy meat eaters so

probably used animal fat--maybe some nuts and seeds. The Lapps and Finns

were and are herders so probably the same--reindeer milk and butter. Our

coastal first peoples here mainly ate salmon and berries. Most of the

northern tribes were also heavy meat eaters, but ate berries, nuts, roots,

etc. But most of those primitive peoples didn't have even primitive

technology to extract vegetable oils. They probably grilled, roasted or

boiled foods, and dried foods as well. Probably since so many primitive

peoples were herders, they were able to make butter. In parts of the

American west and southwest people collected pinon nuts which are very

fatty. A lot of our Plains tribes used buffalo and deer fat to pound into

fruit leather and so forth for pemmican which they could eat dried year

round. I'm sure I'm forgetting some obvious oil that would be indigenous to

the northern regions.

chad

[Guest guest]

I wonder what oils or fats were used originally in the northern hemispheres

for cooking? Most northerly primitive peoples were heavy meat eaters so

probably used animal fat--maybe some nuts and seeds. The Lapps and Finns

were and are herders so probably the same--reindeer milk and butter. Our

coastal first peoples here mainly ate salmon and berries. Most of the

northern tribes were also heavy meat eaters, but ate berries, nuts, roots,

etc. But most of those primitive peoples didn't have even primitive

technology to extract vegetable oils. They probably grilled, roasted or

boiled foods, and dried foods as well. Probably since so many primitive

peoples were herders, they were able to make butter. In parts of the

American west and southwest people collected pinon nuts which are very

fatty. A lot of our Plains tribes used buffalo and deer fat to pound into

fruit leather and so forth for pemmican which they could eat dried year

round. I'm sure I'm forgetting some obvious oil that would be indigenous to

the northern regions.

chad

[Guest guest]

I wonder what oils or fats were used originally in the northern hemispheres

for cooking? Most northerly primitive peoples were heavy meat eaters so

probably used animal fat--maybe some nuts and seeds. The Lapps and Finns

were and are herders so probably the same--reindeer milk and butter. Our

coastal first peoples here mainly ate salmon and berries. Most of the

northern tribes were also heavy meat eaters, but ate berries, nuts, roots,

etc. But most of those primitive peoples didn't have even primitive

technology to extract vegetable oils. They probably grilled, roasted or

boiled foods, and dried foods as well. Probably since so many primitive

peoples were herders, they were able to make butter. In parts of the

American west and southwest people collected pinon nuts which are very

fatty. A lot of our Plains tribes used buffalo and deer fat to pound into

fruit leather and so forth for pemmican which they could eat dried year

round. I'm sure I'm forgetting some obvious oil that would be indigenous to

the northern regions.

chad

[Guest guest]

I live in Florida and use coconut oil sometimes. I dont' use stevia but brown

rice syrup,

barley malt and some agave nectar.

R

>

> I've been wondering about these two for a while, and since we are

> discussing honey, I thought I would ask what the macrobiotic opinion

> is about the natural sweetener stevia. I know both stevia and coconuts

> are tropical, and therefore might not fit into the philosophy for

> people living in other climates, but I have read so many good things

> about coconut oil especially... Supposedly the most healthy oil of all

> to cook with, and with many other good qualities.

> http://www.macrobiotics.co.uk/macrobioticcoconut.htm

>

> And here from the same author praise for stevia:

> http://www.happystomach.com/stevia.htm

>

> Do you people use these two ingredients as part of your macrobiotic

> cooking?

>

> warmth,

> Louise

>