Catching a noro virus infection always had certain inevitability about it. Sharing a house with a sick mother who had a noro virus infection for 3 days was always a pretty good risk for catching this despite my being fanatical about personal and house hygiene. Then my young daughter succumbed and was sick all night next to me. And my Aunt and her partner, plus my sister succumbed with varying amounts of time.

Noro virus is a serial infector of highly contagious proportions. Noroviruses are a group of viruses that cause the “stomach flu,” or gastroenteritis (GAS-tro-en-ter-I-tis), in people. There are no known “cures” and very few treatments. And it seemed that Waipukurau, my old home town was absolutely full of it from young to very old.

Just when I thought I had escaped and got home free to my own house in New Plymouth, symptoms set in. First the usual marker of diarrhoea, then cold shivers and growling guts warmed up the runway to the bathroom.

Accepting what I thought was the inevitable all night chuck session that I’d seen the rest of the family endure, I downed a table spoon of coconut oil mixed with another of manuka honey. Then it was time for a concentrated drink made from pureed fresh ginger mixed with boiling water in a small cup with honey added again.

Then it was off to bed, bucket in hand to await my fate.

Thankfully, my fate did not transpire in the predicted direction.

In fact no chucking or running to the bathroom whatsoever. And while not exactly full of bounce and joi de vie on waking from a sound uninterrupted sleep, it was 100 times better than what I had seen with the rest of the family. The results of the coconut oil / ginger dosing were sensational. Noro virus symptom free is a great place to be!

This is now the 3^rd time in as many years I’ve used coconut in various forms (both virgin coconut oil and fresh young green coconut juice) to defeat the onset symptoms of viral / bacterial infections both gastrointestinal and respiratory (flu).

It was the first time in fact that I’d used it with fresh ginger root. And while not claiming that this is a cure for noro virus infection, it certainly helped control the symptoms by allowing my body to manage the level of infection by the virus.

How ginger and coconut oil works to control gastrointestinal illnesses

Coconut oil has well known anti-viral properties. It operates by stripping the outer protective shell of the virus.

You can see the evidence for this from Mary Enig, an international authority in lipid chemistry from the US at these links http://www.engelmann.com.au/documents/mary.html To quote from this paper:

The reporter commented on Enig’s observations that “Monolaurin helped in inactivating other viruses such as measles, herpes, vesicular stomatitis and Cytomegalovirus (CMV) and that research undertaken so far on coconut oil also indicated that it offered a certain measure of protection against cancer-inducing substances.”

Further that “Enig stated in her article that Monolaurin, of which the precursor is lauric acid, disrupted the lipid membranes of envelope viruses and also inactivated bacteria, yeast and fungi. She wrote: “Of the saturated fatty acids, lauric acid has greater anti-viral activity than either caprylic acid (C-10) or myristic acid (C-14). The action attributed to Monolaurin is that of solubilizing the lipids …in the envelope of the virus causing the disintegration of the virus envelope.”

See also http://www.westonaprice.org/knowyourfats/coconut-oil-studies.html

Ginger also has a long history of use of some 2000 years to treat gastrointestinal disorders including anti-emetic properties (stuff that stops you from chucking up), travel and sea sickness, recovery from chemotherapy and surgery. Ginger compounds are active against a form of diarrhea.

Ginger is also claimed to have a range of benefits for the cardio vascular system including blood pressure and LDL cholesterol reduction.

Ginger more importantly from the perspective of treating noro virus infections has claimed anti-viral properties.

Those on blood thinning drugs such as warfarin, should avoid ginger in this way. Apart from this, ginger has very few other contra-indications.

My recipe for treating noro virus infection

Coconut oil 1 dsp coconut oil

Manuka honey 1 dsp honey (not the active variety)

Eat straight from the spoon

Ginger 1 x 30-40 mm section of fresh ginger root

Manuka honey 1 x heaped tsp (or more to taste)

Blend ginger up in blender with ¼ to ½ cup of boiling water

Strain through tea strainer or similar for the juice

Add honey to taste

Author Ian Haldane

Disclaimer: This information is based on personal experience, and is no way intended to diagnose, treat, manage etc conditions that may already be under the management of a registered medical professional.

The story is pretty typical of the factual and evidential inaccuracies that we are routinely subjected to on a daily basis re saturated fats.

In response, I wrote to Professor Murray Skeaff and asked for the studies he was using to substantiate his statements.  He cited two main meta studies - ie studies that summarise other studies.

We thought it worthwhile sending these two articles off to Chris Masterjohn an expert in molecular nutrition for his review.

Chris’s response is posted in full here

Dear Ian,

Both of these papers are meta-analyses, which pool large numbers of studies together.  The weakness is that the individual studies may differ in method and quality, but the strength is that they see the “big picture” and look at the totality of the evidence, and that they are statistically much more powerful.  These particular meta-analyses seem very solid, using good criteria for study inclusion.

The Prospective Study Collaboration paper showed that total cholesterol was the least valuable predictor of heart disease risk and that the total-to-HDL cholesterol was the most valuable predictor (the higher, the worse; the lower, the better).

It would be a mistake to assume that this ratio is causal in and of itself and that anything that modifies this ratio would modify heart disease risk accordingly, but let’s assume that to be the case just for a moment.

The Mensink paper showed that replacing carbohydrates with saturated fats had no effect on this ratio.  However, animal fats and tropical oils contain unsaturated fats, which reduce it.  The authors stated the following: “As a result, even the replacement of dairy fat and tropical fats with carbohydrates will increase the ratio of total to HDL cholesterol.”

In other words, even the most saturated fats on the market improve this ratio relative to carbohydrate.  Do the people you are communicating with recommend a low-carbohydrate diet?  Do they oppose the inclusion of carbohydrates in the diet as much as they oppose the inclusion of saturated fats?

The paper also looked at individual fatty acids.  It found that palmitic acid lead to a slight non-significant increase and myristic acid led to a slight non-significant decrease, but that stearic acid decreased the ratio substantially and that lauric acid decreased the ratio enormously.  The authors stated the following: “As a result, lauric acid had a more favorable effect on total:HDL than any other fatty acid, either saturated or unsaturated.”

Thus, tropical oils like coconut oil not only decrease the ratio compared to carbohydrates because of their small content of unsaturated fat, but their high content of lauric acid makes them favorable even compared to unsaturated fats!  Do the people you are communicating with recommend the inclusion of coconut oil in the diet?

The authors also found that carbohydrates increase triglyceride levels and cited a study showing they shift LDL to a small, dense pattern, which is considered much more dangerous than large, buoyant LDL.

Despite all this, the authors noted that the *correlation* of the total-to-HDL ratio with heart disease risk does not prove *causation.*  And they correctly noted that we cannot assume that just because the dietary changes noted above change the ratio that they will correspondingly change heart disease risk.  So they concluded that we should rely on randomized trials, which have shown that replacing saturated fats with unsaturated fats is beneficial.

However, these trials were not part of the meta-analysis and simply mentioned in the discussion.  They are of poor quality, and the authors ignore trials that showed the exact opposite.  Anthony Colpo has a chapter on these trials in his book, _The Great Cholesterol Con_.  I have discussed them here: http://www.cholesterol-and-health.com/Daniel-Steinberg-Cholesterol-Wars.html#diet

I suggest reviewing my article on the cause of heart disease:

http://www.cholesterol-and-health.com/Does-Cholesterol-Cause-Heart-Disease-Myth.html

The main issue in terms of atherosclerosis, which is a specific type of arteriosclerosis and the most common kind, is the oxidation of LDL.  The ratio of oxidative liabilities (mainly PUFAs) to antioxidants (especially coenzyme Q10) in the LDL particle is an important determinant of its capacity to oxidize, but the most important factor appears to be the amount of time LDL spends in the blood.  This is most importantly determined by LDL receptor activity, which is a result of a number of genetic and homeostatic factors as well as thyroid hormone levels.  People who have a genetic defect with increased LDL receptor expression have an 88% reduced risk of heart disease, which is near abolition of the disease:

http://www.cholesterol-and-health.com/The_Cholesterol_Times-Issue-14.html#abolish

So where does the total-to-HDL cholesterol ratio come in to play?

HDL does play a protective causal role.  The mainstream thinks this is because of “reverse cholesterol transport,” but I don’t buy it.  When LDL sits around in the blood, it is exposed to enzymes produced by the endothelial lining that will oxidize it.  HDL prevents this oxidation.  I suspect this is at least in part because HDL is responsible for delivering the antioxidant vitamin E to endothelial cells.

But there is something else, and it is not causal.  The longer LDL spends in the blood, the longer it is exposed to cholesterol ester transfer protein (CETP), which transfers cholesterol from HDL to LDL in exchange for triglycerides.  Thus, the slower the uptake of LDL, the more cholesterol will migrate from HDL to LDL, and the higher the total-to-HDL cholesterol ratio will become.

The HDL-boosting-specific intervention trials have ranged from unimpressive to disastrous.  So, the protective causal role of HDL is probably a smaller part of the correlation than what I just wrote in the above paragraph.  It is a marker for the amount of time the LDL spends in the blood.

Therefore, it does not make sense to assume that the impact foods have on the total-to-LDL cholesterol ratio shows what impact they will have on heart disease risk.  It makes more sense to believe that their effects on oxidation and thyroid hormone signaling will impact heart disease risk.  What we really need to find out is what type of foods maximize LDL receptor activity, but little research has been done to my knowledge in this area.

I hope that helps,

Chris

Well it certainly does when it seems that our quoted expert in the Healthy Food Guide had trouble interpreting the results and findings of studies he cited in support of his own statements.

Chris’s observations that “As a result, lauric acid had a more favorable effect on total:HDL than any other fatty acid, either saturated or unsaturated.”  is of particular interest given it makes up 50% of coconut oil.

The Healthy Food Guide article is really typical of the mindless bagging of coconut oil  and saturated in mainstream media and by those we are informed, experts in this area.

Antony Colpos “The Great Choleserol Con - Why everything you’ve been told about cholesterol, diet and heart disease is wrong, ” is a very complete expose of the lies, deceit, complete misuse of vast sums of public money and travesty that has come about in Western societies since the early 1950’s over the issue of saturated fact and cholesterol.

To understand this issue, is to understand just how the political economy of the food and drug industries combined have worked together to seriously undermine the health status of millions of people.

We’ll have some more in a following post.

]]> http://www.zenian.co.nz/blog/56/the-demonising-of-coconut-oil-more-mainstream-dietary-dogma/feed/ http://www.zenian.co.nz/blog/45/using-coconut-flour-to-make-chicken-popcorn-alternative-to-kfc-plus-dipping-sauce-recipes/ http://www.zenian.co.nz/blog/45/using-coconut-flour-to-make-chicken-popcorn-alternative-to-kfc-plus-dipping-sauce-recipes/#comments Mon, 05 Jan 2009 21:52:52 +0000 admin http://www.zenian.co.nz/blog/?p=45 A great gluten free family favourite in our house is homemade chicken popcorn made with coconut flour coating.  You can also do this with tenderised beef steak or veal.

I devised this after a few trips to KFC and seeing the liking that Minh Tam, my 5 year old developed for their chicken popcorn.  Hence I became motivated to avoid damage to her.  The damage done by takeaway foods comes in two directions.

First from the oils with which they cook - polyunsaturated or so called heart healthy oils.  Second from the coatings of the chicken that have high glycaemic values plus additives, stabilisers, preservatives and gluten.

The damage from polyunsaturated oils is dealt with extensively at www.westonaprice.org

High glycaemic value foods result in excess insulin response, weight increase and a range of degenerative conditions.

Chicken popcorn is made by:

• 400gms of chicken meat - breast or leg meat both OK cubed to thumbnail size (or beef/veal)
• 2 x eggs beaten up with
• Splash of nuoc mam or Vietnamese fish sauce
• Half cup of sifted coconut flour or if you want “harder”starchier coating don’t mind starch then
• Quarter cup of coconut flour and quarter cup rice flour or tapioca flour

Coat the chicken/beef pieces in egg/fish sauce and roll in flour mix.

Shallow fry in rice bran or coconut oil.  Eat with these dipping sauces:

Vietnamese - fish sauce/lemon/garlic dip

• juice 2-3 lemons
• crush garlic 2-3 cloves
• fish sauce to taste for degree of saltiness you prefer
• add Stevia or rapadura to taste to balance the saltiness / sourness
• add sweet Chili sauce if you wish and are not too worried about the glycaemic value

Sour cream - plum sauce and lemon

• quarter cup sour cream
• plum sauce to taste
• lemon juice to taste as astringent and to balance plum sauce sweetness

This result in a satisfying gluten free dish that will appeal to both kids and adults.

This recipe is really quick to prepare - great at the end of the day for tired working parents.

• Increasing insulin sensitivity (conversely decreasing insulin resistance)
• Improving cholesterol ratios between HDL and LDL
• Reduced weight
• Decreased blood pressure
• Decreasing oxidative stress

This article deals with the first two issues of insulin sensitivity and cholesterol ratios and will therefore be of interest to diabetics or those identified with pre-diabetic conditions.

Insulin sensitivity is a condition associated with diabetes  weight gain and in turn increased cardiovascular risk.  Too much processed starchy carbohydrate causes rapid rises in blood sugar levels.  Body cells become what is called insulin resistant.  In other words, they become unable to take up glucose.

Glucose not absorbed because of insulin resistance gets converted and stored as fat increasing cardiovascular risk.

However, the body and especially the brain craves carbohydrates as glucose levels drop.  Without this quick hit of glucose, fatigue sets in and thinking become fuzzy. Thus people feel the urge to binge out on junk and processed foods in order to satisfy this internal craving for a quick glucose “hit.”

A vicious self-perpetuating cycle is thus established.  People oscillate between extreme highs and lows of blood sugar. Coconut flour is a key ingredient, with its high fibre and low digestible carbohydrate, to control this vicious cycle of blood sugar oscillation.

Insulin is also a key regulator of other enzymes in the body.  In particular it activates that enzyme associated with cholesterol production in the liver.

Reducing insulin production reduces cholesterol production and in particular LDL cholesterol by decreasing the activation of this enzyme.

Of course the medical solution to this issue of poor ratios of HDL to LDL cholesterol is to prescribe statin drugs - drugs used to suppress the same enzyme that creates cholesterol.  Given that a some $10b per year industry hangs off this, it is not surprising that the pharmaceutical/medical industry is disinterested in simple dietary measures that would reduce the production of excess insulin.

However dietary changes using coconut flour in combination with other simple dietary modifications can achieve reductions in excess insulin and hence unhealthy ratios of HDL/LDL cholesterol.

Acknowledgements

Dr Bruce Fife Cooking with Coconut Flour

Dr Barry Sears Omega Rx Zone

Coconut flour offers a simple effective tool to help people control weight and obesity.  It is not however, a silver bullet by itself.

Flu symptons are recognisable from the spaced out “öut of body” sensations, then lethargy, and feeling “hit by a train” type sensations along with shivers and shakes.

I tried consuming coconut oil right through the winter this year. I consumed this as a warm water drink to which I added a dsp of coconut oil.  Then I consumed it in smoothies, cooked baked with it during the day etc.

Coconut oil has proven anti-viral properties in killing a wide range of common viruses’, including flu.

It does this by stripping the lipid coating from the virus and reducing the viral load in the body.

You can see the evidence for this from Mary Enig, an international authority in lipid chemistry from the US at this link http://www.engelmann.com.au/documents/mary.html and also in note form on this site www.zenian.co.nz

Making sure you have an immune system thats up to defending the body against viral infections is a key part of the picture too.

As 80% of the immune systen is in the gut, then a focus on what you eat is critical.

Taking coconut oil ensures that gut bacteria flora and fauna are normalised.

Personally I went through this last winter (June - Sept in New Zealand) without any flu. I had full onset flu symptons on a couple of occassions that I successfuly resisted by ingesting coconut oil.

This happened when close family members were dropping like flies around me.  They hadn’t followed the same regime as me.

Taking coconut oil in my view is a far more preferable alternative to risky drugs and flu shots.

Now that the flu season is upon those in the the Northern Hemisphere, you can use the Google Flu tracker to monitor liklihood of expsoure in your area.  Using a proven anti-viral such as coconut oil is a good defence in my view to days of flu misery.

While there is increasing recogition of the symptoms and behaviours associated with people with coeliac disease and allergy conditions, personally I have found that many gluten free product have a texture like cardboard and a taste that is not much better.

Then I discovered coconut flour.  I’ve now cooked with it for the past 8 months and use it daily in smoothies, spreads, breads, cakes and biscuits.

When combined with coconut oil a yummy smooth texture is achieved from any product being prepared.

It results in highly nutrient dense mixes.  Plain English interpetation is that you dont need a lot to feel full or satisfied for long periods of time.

Because coconut flour has high fibre and low digestible carbs, it is ideal in many dishes for people with a wide range of food issues, including coeliacs and those with food allergies.

It requires a shift in how you cook.  Those with celiac disease can produce satisfying healthy dishes that will sustain them for hours.

I was not even close.

The first questions from the person responding to my inquiry was “how much fat does the product have in it.” “Its got 14% fat - all of it saturated from the coconut plant.” I replied.

As local convenor of the Weston Price Foundation here in Taranaki, I could sense what the next question was going to be.  To pre-empt I offered the view that the role of saturated fats in diets is in fact controversial and that there is very good evidence that runs contrary to the mainstream view ie that all saturated fats are bad.

The conversation ended with an offer to discuss with their nutritionist/dietitian next week.  Watch this space.

For those interested in the role of saturated fats in healthy diets of tradtional and indigenous peoples, the Weston price Foundation is a foundation independent of any food or pharmaceutical industry interest or funding.

Diabetes and saturated fats are reviewed here by Mary Enig here.  Mary is a leading world authority on fats and oils.

http://westonaprice.org/knowyourfats/type-2-diabetes.html