Re: Coconut

[Guest guest]

Re: coconut

>

> The article on this page http://www.apcc.org.sg/special.htm talks about

the benefits of coconut by breaking it down into it's various chemical

forms. It mentions Candida as one of the yeasts that is inactivated or

killed by the lauric acid in coconut. I guess that would make it okay???

>

> ~

Coconut is by far one of the BEST things Candida sufferers can eat. Not only

Lauric acid, but all the medium chain fatty acids in coconut oil have been

shown to kill Candida. Here is the article from www.coconut-info.com and

www.tropicaltraditions.com

Virgin Coconut Oil and Candida

When people take antibiotics, good bacteria are often killed along with the

disease-causing ones. This leaves yeast, such as Candida which is not

affected by antibiotics, to grow unrestrained, proliferating and overrunning

the intestinal tract. The consequence is a yeast overgrowth or infection.

Such infections can last for years causing a wide variety of symptoms

ranging from headaches to digestive problems. Often people have systemic

Candida infections without even knowing it. This is why antifungal

medications or probiotics should be taken whenever antibiotics are used. A

probiotic supports the growth of friendly bacteria but not the

disease-causing kind. Tropical Traditions recommends Primal Defense for

probiotic supplementation.

One of the good things about lauric acid, which makes up about 50% of the

fatty acid composition of coconut oil, is that it kills lipid-coated

bacteria but does not appear to harm the friendly intestinal bacteria.1 The

MCFA also have antifungal properties so not only will they kill

disease-causing bacteria and leave good bacteria alone, they will also kill

Candida and other fungi in the intestinal tract, further supporting a

healthy intestinal environment.

YEAST AND FUNGI

Norma Galante, a Boston college student, went to her local medical clinic

complaining of vaginal itching and a slight discharge. The physician took a

culture of the discharge and examined it under the microscope. He diagnosed

a mild bacterial infection and prescribed an antibiotic.

When Norma took the medication, however, it only made the symptoms worse.

She went back to the doctor and he gave her another antibiotic It didn't

work either. She tried again, and again, but he couldn't find a medication

that would help. " I kept going back to the clinic, and the doctors kept

prescribing different antibiotics, " Norma says. Out of frustration, the

physicians finally prescribed a topical anti-candida cream to see if that

would be of any help. While Candida is not affected by antibiotics it can be

treated topically with anti-fungal creams and suppositories. Her symptoms

subsided. She felt relieved. At last she thought her problem was solved.

Yeast infections are persistent and often recur. This was the case with

Norma. It wasn't long before she had another infection. The medications she

used seemed to relieve the symptoms, but within a few months they would

flare up again. Before long she began to develop other fungal infections

like athlete's foot and skin rashes (ringworm). Fungal infections of one

sort or another became an ongoing nuisance. She felt chronically fatigued.

Everything she did seemed to tire her. She became depressed. " The doctors

didn't have any answers, " she recalls. " To them I had a minor problem, But I

was living with the itching and the fatigue every day; it wasn't a minor

problem for me. "

After receiving little help from her doctors she began searching for an

answer herself. She scoured health food stores for books and information on

yeast infections. After studying these materials she realized she was

suffering from a systemic or entire body Candida infection. She cut sugar

out of her diet and began taking a dietary supplement derived from coconut

oil called caprylic acid. It worked! Both the vaginal yeast and skin

infections healed. Without the constant strain of fighting the infection her

energy returned. She was able to function normally again without feeling

constantly fatigued. " I was so relieved to find something that brought my

energy back, " she says.2

One of the most widespread health problems in Western society is caused by

the fungus Candida albacans. Many women are familiar with this troublesome

pest because it is a common cause of vaginal yeast infections. It is also

the same organism that causes oral thrush and diaper rash in babies. Candida

is a single-celled fungus or yeast cell that inhabits the intestinal tract

and mucus membranes of every living person on the earth. Within days after

birth, newborns are infected and have a budding colony living in their

digestive tract. Normally, competition from friendly bacteria and the

cleansing action of our immune system keep Candida numbers low and prevent

them from causing any adverse health problems. But when the immune system is

compromised or friendly bacteria in our gut are killed by taking

antibiotics, a Candida infection can quickly flare up. A single course of

antibiotics can lead to a raging Candida infection. Approximately 75 percent

of women experience vaginal yeast infections at one time or another.

Vaginal yeast infections are typically treated as if they were only

localized in one area of the body. Many people, however, have systemic

infections in which Candida grows out of control overrunning the digestive

tract and affecting the entire body, including the reproductive system.

Systemic yeast infections called candidiasis (or yeast syndrome) affect the

entire body and can afflict men as well as women. Symptoms are numerous and

varied (see table below) and even doctors have difficulty identifying the

problem.

Because it is not easy to identify, hundreds of thousands of women and men

are plagued with candidiasis without even realizing it. Vaginal yeast

infections or oral yeast infections (thrush) can be identified by the white

discharge they produce. Recurring vaginal yeast infections are one of the

signs of a systemic infection. But you can have candidiasis without an

active vaginal yeast infection. Anyone who has taken antibiotics, birth

control pills, steroids, or immunosuppresive drugs is at high risk of having

a systemic yeast infection, even if no noticeable symptoms are evident.

PROBLEMS COMMONLY ASSOCIATED WITH SYSTEMIC CANDIDA INFECTIONS

General: fatigue, headache, digestive problems, joint pains, depression,

memory loss, irritability, allergies

Women: persistent vaginitis, menstrual irregularities, recurrent bladder

problems

Men: persistent or recurrent jock itch or athlete's foot, prostatitis,

impotence

Children: ear infections, hyperactivity, behavior and learning problems

Source: Crook, W. 1985, The Yeast Connection

Typical symptoms also include fatigue, depression, allergy symptoms, and

recurring fungal skin infections (athlete's foot, jock itch, ringworm,

etc.).

Skin fungus can afflict any part of the body from the head to the toe. Dry

flaky skin that persists despite the use of hand lotion and skin creams

could very well be a fungal infection. Often what people call psoriasis is

really a fungal infection. Dandruff is caused, in part, by skin fungus.

Preadolescent children are the primary victims of scalp ringworm (tinea

capitis), a skin fungus similar to athlete's foot. Not until puberty do

glands secrete oil containing medium-chain fatty acids that help protect the

scalp from skin fungus. (see http://www.tropicaltraditions.com/skincare.htm)

One of the most potent non-drug or natural yeast-fighting substances is

caprylic acid, a medium-chain fatty acid derived from coconut oil. It is

very effective against Candida and other forms of fungi. It is even

effective mixed with a little coconut oil or vitamin E oil as a topical

application for fungal skin infections. Fungal infections that have lasted

for months have been known to clear up in a matter of days using caprylic

acid and a little coconut oil. It works just as effectively inside the body,

killing fungi without the least bit of harm. Women in the Philippines who

eat their traditional coconut-based diet rarely if ever get yeast

infections. Eating coconut oil on a regular basis, as the Filipinos do,

would help to keep Candida and other harmful microorganisms at bay.

The efficiency of caprylic acid is reportedly so favorable that many

supplement manufacturers put it in their products used to fight systemic and

vaginal yeast infections. P. Trowbridge. MD, President of the American

College of Advancement of Medicine, and author of the book The Yeast

Syndrome, highly recommends caprylic acid as an aid to fight systemic

Candida infections.

Crook, M.D., the author of The Yeast Connection and recognized

authority on yeast infections, also recommends it. He reports that many

physicians have used it successfully and that it works especially well for

those patients who have adverse reactions to antifungal drugs.3 It is

reported that caprylic acid is just as effective as nystatin, the most

popular antifungal prescription drug, but without the side effects.

Besides caprylic acid, two other medium chain fatty acids found in coconut

oil have been found to kill Candida albicans. A study done at the University

of Iceland showed " capric acid, a 10-carbon saturated fatty acid, causes the

fastest and most effective killing of all three strains of C. albicans

tested, leaving the cytoplasm disorganized and shrunken because of a

disrupted or disintegrated plasma membrane. Lauric acid, a 12-carbon

saturated fatty acid, was the most active at lower concentrations and after

a longer incubation time. " 4 This study shows great promise that all the

medium chain fatty acids in coconut oil work together to kill Candida

albicans.

It is interesting that people who eat a lot of coconuts live in areas where

yeast and fungi are extremely plentiful, yet they are rarely troubled by

infections. Only in more temperate climates where processed vegetable oils

are the main source of dietary fat are yeast infections, skin fungus, acne,

and other skin infections big problems. Much more research needs to be done

on the effectiveness of coconut oil in curing Candida, but for now the

evidence suggests a good quality Virgin Coconut Oil is one of the best

weapons in killing Candida.

References

1. Monolaurin, 1987. AIDS Treatment News, 33:1

2. Isaacs, C.E. and Thormar, H. 1991. The role of milk-derived antimicrobial

lipids as antiviral and antibacterial agents in Immunology

ofMilkandtheNeonate (Mestecky, J. et al., eds) Plenum Press

3. Merewood, A. 1994. Taming the yeast beast. Women's Sports and Fitness.

16:67

4. Gudmundur Bergsson, et. al., In Vitro Killing of Candida albicans by

Fatty Acids and Monoglycerides, Antimicrobial Agents and Chemotherapy,

November 2001, p. 3209-3212, Vol. 45, No. 11

Everyone suffering from Candida should make coconut a part of their diet,

especially coconut oil.

Shilhavy

Tropical Traditions

http://www.coconut-info.com

http://www.tropicaltraditions.com/peace.htm

[Guest guest]

I can't find anything about coconut in my yeast connection cookbook (I don't

have a copy of the actual Yeast Connection book). My other cookbook for food

allergies has recipes using coconut and those recipes are listed as safe for

low-yeast diets.

Perhaps someone else can be more specific.

~

coconut

Can anyone here say if coconut is an A-OK candida food or if it's a no no

I was reading so many of the good properties about coconut

www.westonaprice.org antiviral, antibacterial, antifungal etc..

Does anyone have comments about cocount?

thanks

p.s I am not talking about shredded coconut you buy processed but fresh

[Guest guest]

We hear a great deal these days about the presumed health benefits of

Asian diets. China and Japan are presented as exemplars of " low-fat, high

fiber, largely vegetarian " Oriental regimes. The foods of Thailand are often

ignored in such discussions. The delicious, spicy cuisine of Siam is rich in

saturated fat from coconut oil and lard, relatively low in fiber and

features many and varied animal foods. Yet a comparison of autopsy reports

on a group from Bangkok with a group from the US found that coronary

occlusion or myocardial infarction was eight times more frequent in the US,

diabetes was ten times more frequent and high blood pressure about four

times more frequent.(4) Even more intriguing is the fact that Thailand has

the lowest rates of cancer, for both men and women, of all the 50 countries

studied by the World Health Organization.(3) Here is yet another paradox-Le

Paradoxe Thailandais-that the " experts " would rather ignore than explain.

" Thai cooking is an artform, " writes the author of a Thai cookbook

(8), and as anyone who has frequented a Thai restaurant knows, a

particularly delicious artform. Mouthwatering curries and soups made from

chicken or fish broth, and creamy with whole coconut milk, offer the palate

a variety of delicious spices and flavors, including coriander, anise,

cumin, nutmeg, lemon grass, chiles, ginger, turmeric (a variety of ginger),

basil, mint, garlic and lime. Seafoods are plentiful in the diet, including

fresh saltwater and freshwater fish, mackerel, shrimp, crab, eels, salted

fish and dried fish. Fish sauce and shrimp paste are used frequently as

seasonings. Pork and beef are consumed by those who can afford them, often

raw or pickled. Other animal foods less likely to be featured on restaurant

menus, but consumed in the villages, include duck and chicken and their

eggs, water buffalo and more unusual items like snails, caterpillars,

lizards, frogs, rats, snakes, squirrels and other small animals.

Plant foods include eggplant, onions, cabbage, baby corn, mushrooms,

kale, mustard greens, radish, celery, cucumber, lettuce, several varieties

of vegetable gourd, water chestnuts and swamp cabbage, which grows in

ditches and rice paddies. Fruits include plums, tamarinds and bananas. Two

plant foods are particularly associated with Thai cuisine. One is the kaffir

lime (Citrus hystric), with a distinctive wrinkled skin. The rind and leaves

give a wonderful flavor to soups and curries. The other is bitter melon

(Momordica chiantria), of which there are several varieties. Bitter melon

looks like a lime-green elongated cucumber with a furrowed, convoluted rind.

The pulp is very bitter-an acquired taste for Americans-but the Thais are

fond of it and believe it has potent healing qualities. (A small variety of

M. chiantria occurs wild in the southern United States, where some rural

Blacks used it as a potent medicine, calling it " Serasee. " )

Soy foods play a minor role in Thai cooking. Bean curd is used in

soups while fermented soybeans, soybean paste and soy sauces are used as

flavorings. But other legumes such as black beans and mung beans are either

sprouted or used in the making of sweets. " Yard long " beans and winged beans

are eaten as vegetables.

Desserts made from coconut, fermented glutinous rice and bean pastes

are sweetened with unrefined cane sugar or palm sugar. Overall, sweeteners

are used sparingly in the traditional Thai diet.

Thai dishes are always served with rice. In fact, the generic term for

anything served with rice is " not rice. " Long grained, nonglutinous rice is

used in central and southern parts of Thailand, while sticky or glutinous

rice is the mainstay of the diet in the northern and northeastern regions of

the country. With few exceptions, the rice used is polished white rice.

In the early 1950's, a group of investigators from Cornell University

made a detailed survey of food habits in Bang Chan, a village in the rice

growing region twenty miles northeast of Bangkok.(2) They determined that

aboutfour-fifths of calories came from rice in both prosperous households

and those less well off. A few of the families still consumed home-milled

rice, a method that removed most, but not all, the bran and other nutrients.

The vast majority, however, took their rice to a local machine mill which

returned the product to them in the form of thoroughly refined white rice.

Although the machine mills are relatively new to Thailand, the practice of

handmilling or home pounding seems to date from ancient times, and was

carried out even though it involved a good deal of work. If brown rice was

ever used in Thai cooking, the memory of this custom is buried in antiquity.

The bran or polishings from handmilled rice were given to chickens and other

livestock, and never used for human food. In fact, one peasant explained to

investigators that the reason he continued to hand mill, when machine

milling was readily available, was that if he took his rice to the local

mill, the miller would keep the polishings for himself, and rice bran made

excellent chicken feed!

Common protein foods for the villagers of Bang Chan included

fish-mostly fresh water fish raised in ponds-some pork and eggs. Lard was

used for frying. Chicken and other fowl were usually consumed during feast

days. The meat of water buffalo was available when a buffalo became too old

to work, and dried beef paste was also used as a flavoring in cooking. The

Cornell researchers did not discuss what was done with the internal suet and

slab of back fat from the older buffalos that were butchered. The amounts

can be considerable-one animal may yield well over one hundred pounds of

valuable suet and tallow.

Other animal foods used in the village included turtles, snails, eels,

frogs, cobra and other snakes. Field rats, available all year long, were

roasted. In general, the villagers prepared their own fermented shrimp paste

and sauce. Many families grew herbs and bananas in kitchen gardens, but few

vegetables. Instead they gathered swamp cabbage from the canals, or

purchased vegetables.

Given the emphasis on white rice in the Thai diet, it is not

surprising to find that one of the chief health problems, particularly among

the poorer families in the villages, is beriberi, a vitamin B deficiency

disease. Those families who did not suffer from the disease ate more animal

foods, particularly beef, which they could afford to purchase. Ironically,

those families with few chickens ate more eggs because those with numerous

fowl took the eggs to market to sell.

To the dismay of investigators, the villagers of Bang Chan regarded

rice as a strength-giving food. They believed that children needed rice " to

make them fat, " and that too many " not rice " dishes gave children pot

bellies. Children were encouraged to eat hot foods because the hot taste

made them eat more rice, and could be punished if they ate a whole egg at a

meal. One affluent farmer, however, expressed the opinion that these ancient

beliefs were based on thrift. He said that " thrifty people did not want to

spend much on a baby, therefore they said that if a child ate too much

" with-rice " he would be potbellied but thin in the upper part of the body,

and that eating eggs would cause dental caries. "

The Cornell investigators noted that overall intake of protein,

vitamins and minerals among all but the poorest villagers seemed to be

adequate, with the exception of calcium, although there were few signs of

calcium deficiency except for short stature. Probably calcium levels were

higher than those measured in staple foods, due to the use of bone broths in

soups and unshelled shrimp in shrimp paste.

The other major health problem in Thailand is that posed by parasites

and other pathogens in drinking water, and overall conditions deemed to be

unsanitary. The Cornell investigators noted that " untreated water was the

customary beverage with meals. Ordinarily no distinction was made in the

source of drinking water for children and adults, although boiled water was

given to mothers and infants to drink during the post partum rest period. "

During the monsoon season, rain is caught in tubs and provides water

for drinking and washing. Stored rain water may be relatively clean but

overall conditions make germ-conscious Westerners squirm. High water flooded

the ground in Bang Chan but " caused time-consuming inconvenience only in the

earth-floored cottages where it was necessary to keep the rice stores and

chickens dry, move the cook-stove, and either build plank walks or cook

standing ankle deep in water. "

When the supply of rain water becomes exhausted, villagers drink water

from the canals, rice paddies and fish ponds. In general, there are no

sewage plants or garbage collection systems in the villages-all garbage and

human and animal waste go into the fields and waterways. Given the fact that

most Thais-and their livestock-consume water that can only be described as

filthy, and that both animal and plant foods serve as hosts to numerous

parasites and pathogens(5), it seems miraculous that the entire nation has

not succumbed to food and water borne illness. On the contrary, most western

tourists express amazement at the sight of healthy, smiling children

swimming in the murky waters of Bankok's canals.

The answer lies in the protective factors inherent in the traditional

diet. Pickled garlic, onion and peppers, consumed frequently as condiments,

inhibit the development of parasite eggs.(6) The practice of fermenting pork

and other meats kills the larvae of the trichinosis organism.(1) Native

maklua berries are an effective treatment for hookworm.(7)

But the most protective factor in the Thai diet-and one most ignored

by investigators-is the lauric acid found in coconut products. Coconut oil

contains almost 50% of this 12-carbon saturated fat, which the body turned

into monolaurin, a substance that efficiently kills parasites, yeasts,

viruses and pathogenic bacteria in the gut.

Coconut oil provides additional benefits. It strengthens the immune

system and promotes optimal development of the brain and nervous system. It

protects against cancer and heart disease, and promotes healthy bones.

Finally, coconut oil seems to be the best fat for ensuring the proper uptake

of omega-3 fatty acids into the tissues (9). This may explain the beautiful,

velvety skin tone of the Thais.

The Thai diet is said to be low in fat-about 15% of calories is the

consensus among " experts. " Most of this fat is relatively saturated coconut

oil or lard. Poor families use watered down coconut milk for curries, and

lard very sparingly. But more affluent families eat pork and beef

frequently, make their daily curry with luscious thick creamy whole coconut

milk and use coconut oil for sauteing. Tiny dried shrimp sauteed in coconut

oil and formed into a cake is typical of Thai dishes that are both delicious

and nutritious-rich in vitamin D, calcium, high quality protein, omega-3

fatty acids and protective saturated fats.

It can be argued that even among poor families, fat consumption is

higher than the accepted 15% figure. The Cornell investigators made their

own determinations of the amount of fat supplied by coconut milk, because

" use of figures now available in food value tables, for coconut milks as

prepared in Bang Chan, would lead to gross overestimate of caloric value and

fat content of the diets. " What an amazing confession!

In an effort to improve the health of Thai villagers, medical workers

have encouraged the boiling of water, consumption of whole rice or rice

polishings and the use of polyunsaturated oils instead of coconut oil and

lard. It is probably impossible to install western type sewage systems in

the soggy Thai ricelands. Moreover it is unwise in that such systems would

deprive the land of valuable manuring. A more rational-and certainly more

effective-approach would be to encourage protective traditional foodways and

higher prices for cash crops, so that this nation of subsistence farmers

could afford more fish, meat, and coconut milk, to balance their intake of

rice.

It seems unlikely that the Thais will accept brown rice-and probably

foolhearty as well, given that phytic acid in rice bran blocks calcium,

already low in the Thai diet. Instead, millers could receive subsidies to

return rice polishings to farmers, and farmers could be encouraged to eat

more vitamin-B rich eggs from chickens fed rice bran.

The body stores the carbohydrates from white rice as fat. Thus white

rice may be a vital factor in the diet if overall fat consumption is low.

But with white rice as the basis of Thai cuisine, it is imperative that " not

rice " foods be rich in nutrients from adequate amounts of plant and animal

foods grown on mineral rich soils, seafood and above all healthy, protective

coconut oil.

The authors are grateful to Tom and Nee Sinclair for their help in

writing this article.

© 1999 Sally Fallon and G. Enig, PhD. .

First published in Price-Pottenger Nutrition Foundation Health Journal

Vol 22, No 4. (619) 574-7763.

References

1. Dissamarn, R et al, " Viability of larvae of Trichinella Spiralis in

some common Thai dishes, " J Med Assoc Thailand, 1966 49:12:985

2. Hauck, Hazel M. et al, Food Habits and Nutrient Intakes in a

Siamese Rice Village, Studies in Bang Chan, Cornell University, Ithaca, New

York, 1958

3. Harras, , ed, Cancer Rates and Risks, 4th Edition, 1996, U.

S. Department of Health and Human Services, National Institutes of Health.

4. Hirst, Albert E, et al, " A comparison of Atherosclerosis of the

Aorta and Coronary Arteries in Bangkok and Los Angeles, " Am J Clin Path,

1962, 38:2:162-170.

5. Manning, S et al, " Fasciolopsis buski in Thailand, " Amer J

Trop Med Hyg, 1970 19:4:613-619

6. Papasarathorn, T et al, " Effects of garlic, onion, red pepper and

green pepper pickled in vinegar upon the development of pig Ascaris eggs, "

Public Health Alumni Bull (Thailand), 1963 3:2:1010

7. Sadun, Elvio, et al, " The effect of maklua (diospyros mollis) in

the treatment of human hookworm, " J Parasit, 1954 40:1:49-53

8. Srisawat, Pinyo, The Foods of Thailand, SLG Books, Berkeley, CA,

1998

9. Oliart Ros, M et al, " Effects of Dietary Polyunsaturated Fatty

Acids on Sucrose-Induced Cardiovascular Syndrome in Rats, " American Oil

Chemists Society Annual Meeting, Chicago, IL, May 1998.

coconut

>

>

> Can anyone here say if coconut is an A-OK candida food or if it's a no

no

> I was reading so many of the good properties about coconut

> www.westonaprice.org antiviral, antibacterial, antifungal etc..

> Does anyone have comments about cocount?

> thanks

> p.s I am not talking about shredded coconut you buy processed but fresh

>

>

>

[Guest guest]

The article on this page http://www.apcc.org.sg/special.htm talks about the

benefits of coconut by breaking it down into it's various chemical forms. It

mentions Candida as one of the yeasts that is inactivated or killed by the

lauric acid in coconut. I guess that would make it okay???

~

coconut

Can anyone here say if coconut is an A-OK candida food or if it's a no no

I was reading so many of the good properties about coconut

www.westonaprice.org antiviral, antibacterial, antifungal etc..

Does anyone have comments about cocount?

thanks

p.s I am not talking about shredded coconut you buy processed but fresh

[Guest guest]

Thank You!!

coconut

>

>

> Can anyone here say if coconut is an A-OK candida food or if it's a no

no

> I was reading so many of the good properties about coconut

> www.westonaprice.org antiviral, antibacterial, antifungal etc..

> Does anyone have comments about cocount?

> thanks

> p.s I am not talking about shredded coconut you buy processed but fresh

>

>

>

[Guest guest]

This is a very good site!!

http://www.coconut-info.com/

coconut

>

>

> Can anyone here say if coconut is an A-OK candida food or if it's a no

no

> I was reading so many of the good properties about coconut

> www.westonaprice.org antiviral, antibacterial, antifungal etc..

> Does anyone have comments about cocount?

> thanks

> p.s I am not talking about shredded coconut you buy processed but fresh

>

>

>

[Guest guest]

Here is a great study done last year in Iceland showing the effectiveness of

both capric and lauric acids in killing C. albicans:

http://aac.asm.org/cgi/content/full/45/11/3209?view=full & pmid=11600381

Both of these medium chain fatty acids are found in coconut oil.

coconut

>

>

> Can anyone here say if coconut is an A-OK candida food or if it's a no

no

> I was reading so many of the good properties about coconut

> www.westonaprice.org antiviral, antibacterial, antifungal etc..

> Does anyone have comments about cocount?

> thanks

> p.s I am not talking about shredded coconut you buy processed but fresh

>

>

>

[Guest guest]

I've not seen anything against it for candida, and as it's one of the few nuts

that I can eat I've recently started eating it again (in small amounts, rotated)

with no ill effects.....

Plum

Plum@... and our website

www.play222.freeserve.co.uk/ps/indexx.html

coconut

Can anyone here say if coconut is an A-OK candida food or if it's a no no

I was reading so many of the good properties about coconut

www.westonaprice.org antiviral, antibacterial, antifungal etc..

Does anyone have comments about cocount?

thanks

p.s I am not talking about shredded coconut you buy processed but fresh

[Guest guest]

In a message dated 4/16/03 3:56:57 AM Eastern Daylight Time,

anamala@... writes:

> Does anyone eat fresh coconut or use coconut oil?

>

I do. Mostly use the oil for a lotion, but I do eat coconut sometimes.

Hanida

[Guest guest]

I just started using coconut oil, and I'm having a slight die off

from it.

> Does anyone eat fresh coconut or use coconut oil?

>

[Guest guest]

wrote:

> What benefits from using coconut products have others experienced?

>

>

>

>

>

>

>

In the month since I've been using coconut oil, my

falling-off-the-growth-charts 8 yo has put on a pound and is holding it,

I've put on five much-needed pounds, and my basal temperature is now

consistently 98.4-98.6....up from 96.5. My skin and hair are

significantly improved in texture....in fact, I noticed a difference in

the first three days of taking CO.

I'm sold.

--s, stealthing CO in wherever possible......

[Guest guest]

At first you should only use coconut oil as the rest has too many carbs in it.

After you get your candida under control you might be able to use small amounts

of coconut cream or coconut flour. I have made muffins out of coconut flour

that only uses 3 Tablespoons of coconut flour for 6 muffins.........30 carb

grams for the 3 Tablespoons of flour or 5 grams each muffin. Low, but at first

it just might be too much for you.

Jeanne otn