Zenian Organic

Theres some natural very effective defences against flu.  Coconut oil is one of those.

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.

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Coconut flour offers those with celiac disease and others with food allergies a major gluten free ingredient to their reportoire.  Coconut flour can be used to cook, bake and drink with.

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.

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Contacting the national Diabetes Association to check out interest in an upcoming coconut flour launch was very revealing. I had thought that the flour with its very low GI, low in digestible carbohydrate, high in insolube fibre would make it an ingredient of high interest to diabetics.

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

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