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Virgin Coconut Oil

The benefits of virgin coconut oil
"in a nut shell"

1. First of all, coconut oil is not the same as any other oil Americans use. All the see oils currently in the American diet are predominately made of long chain fatty triglycerides. These long chain triglycerides once ingest need to be emulsified by bile salts, which are produced by the liver and stored in the gall bladder until needed. Once fats are eaten the bile salts leave the gall bladder and are introduced into the small intestine. Here they mix with the fats and draw them into the aqueous solutions where lipase one of the digestive enzymes can work on them. They all become broken down into triglycerides made of 14 carbon chain fatty acids. Any carbohydrates eaten in excess of energy requirements by the body are also converted into these 14 carbon chain triglycerides. All these triglycerides are stored in fat stores by the body until their energy is needed. They are bound to HDL and LDL in the body and transported to their place of rest.

Coconut oil, on the other hand is already than the 14 carbon units the other fats are broken down to. So coconut oil is handled totally different by the body. Since coconut oil contains mostly 8,10,and 12 carbon chain triglycerides instead of being digested and traveling in the blood stream it is directly absorbed into the portal vein and goes into the liver. There is support the immune system, helps to clean out pathogens, toxins, etc and continues on through the lymphatic system to the cells of the body.

If you stop to think about this you will realize that there is no way that coconut oil can be responsible for heart disease if it is not even present in the blood stream. You will also realize that people without gall bladders or people who can not digest food well, especially people who can not digest fats like those with cystic fibrosis can and will thrive on coconut oil. Doctors doing research have known for a long time that the elderly and the very young thrive on formulas given them that contain coconut oil. Products like baby formula and Ensure use to be made with coconut oil. Sadly, even these items have fallen victim to the propaganda we have received over the last 50 years, too.

2. Secondly, as the medium chain fatty acids in coconut oil travel throughout the body they are actually anti microbial compounds. For example, Lauric acid, which makes up about 50% of the coconut oil becomes 2 mono-lauren. 2-mono-lauren dissolved the lipid envelope that protects most pathogenic bacteria and viruses. It also attacks pathogenic yeast and parasites. Lauric acid is the major fat contained in a human mother's breast milk and the major reason nursing infants have a high resistance to getting sick. Lauric acid in the diet will have the same effect, regardless of age. Coconut oil has been used in research with AIDS, Candida, Crohn's disease, SARS, and lots of other diseases. Its anti microbial properties will probably make it famous one day.

3. Thirdly, coconut oil, because it is smaller than the standard storage unit, is burned for energy rather than stored. One thing this tends to do is increase metabolism. People with under-active thyroid glands all of a sudden discover their basal temperature has become normal. People with low energy notice they have energy again and a sense of well being they did not realize they had lost. And, unlike other energy the cell receives, the medium chain fatty acids do not require insulin. Most people in the US have some degree of insulin resistance. This is probably because of the types of fats we have all used thinking they were healthy and all the toxins in our environment coupled with a lack of vitamins and minerals in our food supply. So most people as they age, even though they are eating, do not feel they are getting energy from their food. Part of the reason is insulin resistance. The good news is that if a person has coconut oil or coconut products in their diet the fats will be used as energy and that energy is not dependent on the insulin system working. Therefore, diabetics can get good energy into their cells without insulin requirements, and people who need naps or think they need naps in the middle of the afternoon, have energy again.

4. Lastly, on the skin the medium chain fatty acids in the coconut oil are identical to the fats found in sebum. Normal flora that lives on our skin and keeps it healthy will actually live on the glycerol unit of the triglycerides, creating free fatty acids identical to those found in sebum. This allows the skin to have a slightly acidic pH ideal for keeping pathogens away and keeping the skin healthy. For people with dandruff or red spots on their scalp, you just douse the scalp with coconut oil and leave it for about 20 minutes. Then shampoo. You will need to shampoo at least twice. This works better than tea tree oil shampoo from the health food store or anything else you have probably tried. If you have red spots on your skin try it there as well. If you need a little more "umph" add a drop of lemon or lavender essential oil to the coconut oil. Many people get out of the shower and reach for their little pot of coconut oil. They just dap it on and spread it all over, very lightly. A number of customers have discovered that if they do this they eventually do not have to even where deodorant.

What Is So Special About Coconut Flour?
Coconut flour is uniquely different from all other wheat alternatives. It is naturally low in digestible carbohydrates and contains no gluten. It has less carbohydrate than soy or nut flours while providing a good source of protein and fiber. Coconut flour is 4 times higher in fiber than oat bran, 2 times higher in fiber than wheat bran, and 3 times higher in fiber than ground flaxseed. Unlike other fibers, coconut flour/fiber can be used as a flour to make delicious bakery products and main dishes that are much tastier than wheat alternatives. Coconut flour also contains more protein than white or rye flour and cornmeal. It has about as much protein as you find in buckwheat and whole wheat flours.

Breads made with coconut flour are light and soft and have a wonderful taste and texture. A lovely book with lots of information on coconut flour and many, many recipes is: Cooking with Coconut Flour – A delicious low-Carb, Gluten-Free Alternative to Wheat by Dr. Bruce Fife, N. D. All recipes in the book are wheat-free, gluten-free, soy-free, trans-fat free, artificial sweetener-free, and yeast-free. Most of the recipes are or can be low sugar and low carbohydrate. They give an option of using coconut oil and butter, and sugar or stevia (or another sweetener). Most of the recipes are dairy-free, relying on the coconut milk in place of cow’s milk or cream. Whole natural ingredients are recommended over artificial or highly processed ones. And the result is foods that are both healthy and delicious.

Some of the health benefits of dietary fiber include:
* Promotes heart health
* Promotes colon health
* Supports the immune system
* Facilitates healthy digestion and absorption
* Allows for maximum absorption of vitamins and minerals
* Assists in the body’s natural removal of toxins
* Helps maintain healthy cholesterol levels

How to Use Coconut Flour in Your Kitchen:
Adding Coconut Flour to Your Favorite Recipe:
Because Coconut flour does not contain any gluten, it will fall apart if you substitute it 100% for another flour in a wheat based recipe. You can, however, substitute up to 25% (15-20% is best) of that flour with coconut flour. In addition, whatever amount of coconut flour you use, you need to increase the liquid in your recipe by that same measure. So, for example, if your recipe calls for 2 cups of wheat flour, you could use 1 ˝ cups of wheat flour, ˝ cup of coconut flour, and ˝ cup of additional liquid such as milk, water, or juice. This will greatly increase the fiber content of that food and lower its glycemic index.

Using 100% Coconut Flour:
If you want to make foods that are 100% coconut flour with no other flours, we suggest you pick up the book “Cooking with Coconut Flour” by Dr. Bruce Fife (Link to order page) for initial guidance. These recipes came about by trial and error and were the foundational recipes and guidance for all the other recipes you will find on the internet. Prior to this book, recipes for using 100% coconut flour did not exist, not even in the Philippines or any part of Asia. As a rule, you need to add approximately 6 eggs for every ˝ cup of coconut flour you use in your recipe and will need to increase liquids because the fiber greatly absorbs liquid. These eggs will take the place of the gluten found in wheat, and help all that fiber to stick together.

Other people who want to increase their fiber intake but do not want to bake or make anything, add coconut flour to smoothies. Coconut flour is more palatable in smoothies than any other fiber, even though it supplies significantly more roughage than any other source.

Coconut Flour Recipe

Coconut Balls

Sweetener: approximately 3/4 cup (may use any sweetener of your choice
Eggs: 2
Coconut Flour: approximately 2 cups
Orange peel from 1 orange

Whisk the eggs until they are stiff together with the sugar. Add the grated orange peel. When the mixture is frothy, add the coconut flour. Add enough coconut flour until it is crumbly but still soft and moist. Let it rest for 5 minutes.

Grease an oven pan and form small balls with your hands from the mixture. The mixture should be just perfect for making into balls. Arrange them on the pan. Put them into the oven when it is hot and bake for 15 minutes at a medium temperature.

Dehydrated Coconut Flakes

We have been working for months at developing a natural, dried coconut that would rival our previous freeze-dried coconut in taste, texture, and health benefits. We are excited to now offer a low temperature dehydrated coconut that tastes absolutely wonderful.

We start with organic coconuts grown in the beautiful, tropical Philippine Islands. The coconut is removed from the shells, and washed in pure, filtered water (no chlorine is present). The coconut is then shredded and slowly dehydrated at 98.6° F (37° C). Because we dehydrate the coconut at such a low temperature, the enzymes, vitamins, minerals, and life force are all preserved. The result is shredded, raw coconut that tastes great, has a wonderful texture, and contains the health benefits of our raw coconut oil.

Most shredded, dried coconut is actually desiccated coconut, which has much less flavor, and has been dried at 170°-180° F (76°-82° C).

If you are looking for a substitute for freeze-dried coconut flakes, our dehydrated coconut flakes that have been mildly sweetened with evaporated cane juice are a wonderful substitute.

Our raw coconut flakes are great in trail mixes, numerous raw deserts, cookies, Sandy’s Almond Joy Bars, or they are great to snack on by themselves.

Sandy’s Almond Joy Bars
• 1 cup liquid coconut oil - can be melted by placing container in hot water
• 1 cup chopped almonds – used soaked and dried almonds for added nutritional benefit (see instructions below)
• 3/4 to 1 cup dehydrated coconut


1. Stir together the coconut oil, almonds, dehydrated coconut (save about one third of it to sprinkle over the top) in a bowl.
2. Pour into an 8 X 8 pan and sprinkle the top with dehydrated coconut.
3. Place in the refrigerator to chill for approximately 45 minutes to 1 hour.
4. Remove and cut into bite-size squares to serve. If it becomes too hardened and cracks when you attempt to cut it, just set it out at room temperature until it cuts easily. Store it in the refrigerator.


1. Use Frontier Liquid Seasonings without alcohol to give the Almond Joys a different twist.
2. Try a teaspoon or two of Vanilla, Maple, Lemon, Lime, cinnamon, or Mint etc. Add when you are mixing all of the ingredients together.
3. Use some freshly squeezed lemon, lime or grapefruit juice to create a citrus flavor. WONDERFUL!!!
4. Try adding some coconut milk powder or native whey protein to give the bar a creamier texture, or use Wilderness Family Naturals' Coconut Spread. Using a nut butter will also have a similar effect. It gives the bar a bit more substance and makes it more like a nougat.
5.Grind some raw cacao nibs into a powder using a coffee grinder or use our raw cacao powder to make they chocolaty. Then sweeten it with some raw honey, muscovado, or stevia.
6. Add liquid (water, coconut milk, coconut cream, or warmed coconut oil) to a natural sweetener and raw cacao to make a chocolate sauce that you can use to top the almond joy bars.
6. Combine some certified organic, raw cacao powder with some agave nectar to create a wonderfully thick, naturally sweet healthy chocolate topping.

People are amazed at the results when they make this recipe. There are now hundreds of variations of Sandy's Almond Joy bars being made across America and most people are delighted that they can enjoy something so tastey that is healthy.

Almond Preparation

1. Soak almond overnight for 8 to 12 hours. I like to add Real Salt to the soaking water, using about one teaspoon per cup of nuts.
2. Chop in food processor.
3. Place on Teflex sheet (or parchment paper) and place in dehydrator to dry (about 4-6 hours).
4. I also dehydrate these soaked almonds whole for snacks. I place them in a bowl, stir in some Bragg's Liquid Aminos and a little Real Salt, then dry on the regular dehydrator sheets until crispy.

These little gems are melt-in-your-mouth-delicious! Perfect as a healthy Alkalarian snack, rich with vitamin E, calcium, magnesium and lauric acid. It's also a very versatile recipe that can be changed by adding a different
flavoring each time you make it (see variations).

Modified from the recipe donated by Sandy Kuntz

Recipe acquired and adapted from Dr. Robert O. Young Ph.D.’s website: pH Miracle Living.







The information provided on this website is intended for educational purposes only, and should not be considered a replacement for the expert advice of a qualified health practitioner. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.


The statements on this site have not been evaluated by the FDA, and as such,
shall not be construed as medical advice, implied or otherwise.

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