Monday, May 11, 2009

Experts: Virgin coconut oil can help prevent swine flu

Experts: Virgin coconut oil can help prevent swine flu
May 6th, 2009 by admin

by MICHELLE OROSA, ABS-CBN News

Two experts say there are a lot of cheap, available means to protect oneself from contracting the deadly H1N1 Influenza A strain, such as coonsuming coconut products, particularly virgin coconut oil (VCO).

Former Agriculture Secretary and President of the Federation of Free Farmers Rep. Leonardo Montemayor says virgin coconut oil has natural properties that boost the immune system to avoid catching the strain.

“There is no drug that has been proven to be effective against the virus. Our best cure is p revention. And virgin coconut oil VCO helps do that effectively,” he says.

Virgin coconut oil has long been advocated by industry leaders, members of the academe, and loyal consumers as an immune-system boosting product that helps fights several viruses, including even HIV.

Dr. Tess Espino of the University of the Philippines-Los BaƱos says there is scienfitic basis for the claim, since VCO has lauric acid, a natural anti-viral, anti-bacterial, and anti-fungal compound.

“The natural derivative of lauric acid, monolaurin, actually breaks down the barriers surrounding the virus’ cells, effectively destroying the virus,” she explains.

Espino says the recommended dosage for virgin coconut oil VCO to be effective is 3 tablespoons a day.

But Montemayor adds there are also many other ways one can consume virgin coconut oil VCO or coconut, such as using the oil to cook, or eating directly from a coconut.

“Parang Pacquiao match lang yan, para matalo niya si Hatton, he has to train very well, strengthen himself and his body. Ganun din tayo, we have to strengthen our immune system against this very deadly virus,” says Montemayor.

Both Montemayor and Espino clarify that virgin coconut oil VCO itself is not a cure, but that if the virus is contracted, then it would still be effective in minimizing the impact of the strain.



MANILA, Philippines–A former secretary of agriculture is extolling the virtues of virgin coconut oil (VCO) in fighting against the spread of the swine flu virus.
ABA-AKO Rep. Leonardo Q. Montemayor said the high lauric content of virgin coconut oil VCO has been known to strengthen the human immune system against microbes and viruses like the swine flu.“This crisis can be turned into an opportunity for our coconut farmers and processors,” said Montemayor, noting that the Philippines was one of the world’s biggest coconut producers.


Montemayor said he would ask the World Health Organization to conduct clinical trials to prove the potency of VCO virgin coconut oil as a supplement to boost immunity against epidemics since his claims on VCO’s virgin coconut oil benefits were largely anecdotal.

VCO virgin coconut oil has become a heath fad whose advocates swear that it increases metabolism, reduces weight, improves skin and helps keep the heart healthy.

Davao City (6 May) — The Philippine Coconut Authority in Region XI is optimistic about the tree of life and the industry that it supports.

Lornito Orillanada, Regional Manager of PCA XI during the Kapihan sa Dabaw at Sm City Davao last Monday (May 4) said that they are expecting an increase in copra prices. He said that big milling companies like Franklin Baker and Legaspi are buying copras already at P20 compared to last week’s price of P15-17.

He said this is due to the rising prices of copra in the world market. Orillanada said that the low prices that the copra industry suffered were due to the waning demand in the world market due to the global economic crisis.

Orillanada noted that because of the low copra prices, some farmers have already engaged in whole nut trading rather than processing it to copra. The increase in copra prices would be beneficial not just to the coconut farmers but also to farm workers who depend on copra for a living.

According to data from the PCA, the Davao Region is one of the top producers of coconuts not just in the Philippines but also in the whole world. The region alone produced a total of 1.2 million metric tons of coco products which range from copra, coco oil and desiccated coconut.

The total national coconut production is about 2.5 million metric tons and is the top coconut producing country in the whole world. Last 2008 coconut export receipts totaled about $700-million with major markets in the United States, Europe and Asia.

Orillanada said that currently there are 376,000 hectares of farmland planted to coconut in the region. Only 1.5% of these lands were lost to banana plantations. He said that 14,000 hectares have been added as new coconut farmlands. The PCA is targeting 30,000 hectares of new coconut plantations.

He cited the PCA’s diversified product development as reasons for the coco growth, one of the products developed which has gained attention in the world market is coco-sugar. Coco sugar is being preferred as a sugar substitute because of its low glycemic index perfect for persons afflicted with diabetes. (PIA XI)


By Dr Bruce Fife

Coconut In Modern MedicineModern medical science is now confirming the use of coconut in treating many of the above conditions. Published studies in medical journals show that coconut, in one form or another, may provide a wide range of health benefits. Some of these are summarized below:




Kills viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses.

Kills bacteria that cause ulcers, throat infections, urinary tract infections, gum disease and cavities, pneumonia, and gonorrhea, and other diseases.

Kills fungi and yeasts that cause candidiasis, ringworm, athlete’s foot, thrush, diaper rash, and other infections.

Expels or kills tapeworms, lice, giardia, and other parasites.

Provides a nutritional source of quick energy.

Boosts energy and endurance, enhancing physical and athletic performance.

Improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids.

Improves insulin secretion and utilization of blood glucose.

Relieves stress on pancreas and enzyme systems of the body.

Reduces symptoms associated with pancreatitis.

Helps relieve symptoms and reduce health risks associated with diabetes.

Reduces problems associated with malabsorption syndrome and cystic fibrosis.

Improves calcium and magnesium absorption and supports the development of strong bones and teeth. Continue Reading »

Coconut sugar is the next big thing to happen after vco virgin coconut oil was introduced in the market about three years ago. The raw coco sugar granules is dark brown in color like the moscuvado sugar from cane. It tastes like an ordinary cane sugar but with a difference, it smells like burnt coconut meat. The sugar particles look rough, but felt soft in one’s hand, easily melted in the mouth and tasted only slightly sweet.
For the health conscious consumers and diabetics, it can be considered to be the best sweetener substitute once it is available in the market because of the many benefits that it has to offer. Tests done by the Food and Nutrition Research Institute ( FNRI) and Department of Science Technology (DOST) of the Philippines has revealed a low glycemic index (GI) of 35 compared to that of cane sugar’s glycemic index of 50.


Virgin Coconut Oil-AIDS victim tells of healing virtues of VCO
Apr 30th, 2009 by admin

-AIDS victim tells of healing virtues of virgin coconut oil

By Cesar C. Villariba-Inquirer News Service Philippine Daily Inquirer

Editor’s Note: Published on Philippine Daily Inquirer
IN COMING out to tell a story that has to be told, Tom, 28, lends a face of hope to the 2,250 AIDS sufferers in the Philippines, who have been drawn into the global fight against the dreaded disease.
Beneath the sunglasses he wears are eyes moist not with self-pity but in triumph.
An all-covered getup, in the summer heat, hides a body scarred by a disease Tom contracted as a victim of gang rape while he was working in the Middle East.
Coming home in 2002, Tom was devastated to learn that hospitals and drugs could not help alleviate at least his pains, if not deliver him from the virus slowly gnawing at his cells and taking his life away.
His was the kind of pain that came not so much from the infections ravaging his body but from the shame the disease had brought him.
Given up for dying, Tom knew he had to look elsewhere-beyond drugs-to win his battle.

Franchise or Distribute Mr.Coconut Products
Jan 4th, 2009 by admin

Its so easy to become a Franchisee or Mr.Coconut distributor.

I. DISTRIBUTOR- Steps to distribute Mr.Coconut

First, try our product. we have to know that our distributors are happy with our product and can easily promote by experience.
Second, notify us on your plans by sending us a letter of intent and the area of distribution.
lastly, just purchase the allocated quatity for each type of distibutor.
3 Types of distributor:



The coconut nut is a giant nut
If you eat too much, you’ll get very fat
Now, the coconut nut is a big, big nut
But its delicious nut is not a nut.
- “The Coconut Song” sung by Smokey Mountain,
composed by Ryan Cayabyab

At first I think it’s panocha, a type of brown sugar made from a concentrate evaporated from sugarcane extract. Usually sold on half a coconut shell, it’s what’s usually sprinkled on top of bibingka (rice cake). A muted caramel in color, it’s sweet (but of course), and cleanly so, without any of the cloyingness that ordinary white sugar has. No, it doesn’t taste like coconut and yes, I’m crazy about it. That it’s low in calories and sugar free is a sweet plus.

This is coconut sugar, a sugar made from the watery sap that drips from the coconut tree’s cut flower buds. Already a hardcore sugar fan, I’m ecstatic about adding another type of sugar to my already very sweet collection of sugary favorites. This coconut sugar has replaced my muscovado for now as my sweetener of choice in my afternoon cup of coffee. And naturally, when I’m nuts about something (pun intended), I must find out all about it. Continue Reading »

Khasiat Virgin Coconut Oil

Khasiat Virgin Coconut Oil
15/04/2009

Sejarah Minyak Kelapa Tanaman kelapa banyak tumbuh di daerah tropis sehingga minyaknya disebut juga minyak tropis (Tropical oil). Minyak kelapa merupakan salah satu hasil olahan dari buah kelapa (Cocos nucifera). Dulu minyak kelapa yang dikenal dengan nama minyak kelentik biasa digunakan di dapur oleh nenek untuk menyemir rambutnya agar hitam berkilau dan subur. Sejak dahulu, tradisi mengkonsumsi minyak kelapa sudah dikenal oleh masyarakat Indonesia. Misalnya ibu yang akan melahirkan selalu dianjurkan untuk mengkonsumsi minyak kelapa setengah gelas menjelang melahirkan agar proses persalinan menjadi lebih mudah dan lancar. Tidak hanya itu ASI pun menjadi lebih lancar. Sejak jaman dahulu, minyak kelapa sudah sering digunakan. Namun dalam dekade 90-an minyak kelapa hilang dari peredaran. Hal ini dikarenakan adanya perang dagang antara produsen sayur yang terdiri dari minyak jagung, minyak kedelai, minyak kanola dari negara barat dengan produsen minyak kelapa yang berasal dari negara tropis. Dengan menyebarkan isu negatif bahwa minyak kelapa sebagai sumber penyakit. Banyak pakar gizi yang tidak mampu membantah isu itu sehingga minyak kelapa ditakuti dan dijauhi banyak orang. Menurut guru besar Ilmu Gizi Fakultas Kedokteran Universitas Indonesia Prof. Dr. Walujo S. Soerjodibroto, MSc, SpG(K), minyak kelapa sebenarnya memiliki kelebihan yaitu 50% asam lemak pada minyak kelapa adalah asam laurat dan 7% adalah asam kapriat. Kedua asam tersebut merupakan asam lemak jenuh rantai sedang yang mudah dimetabolisme dan bersifat antimikroba (antiirus, antibakteri dan antijamur) sehingga dapat meningkatkan kekebalan tubuh. Selain itu ternyata hasil pemecahan lemak jenuh rantai sedang jarang disimpan sebagai lemak dan jarang menumpuk di pembuluhdarah. Minyak kelapa memiliki kadar asam lemak tidak jenuh ganda omega-3 EPA dan DHA yang dapat menurunkan kolesterol VLDL, viskositas darah, menghambat tromboksan serta mencegah penyumbatan pembuluh darah. Asam lemak dalam minyak kelapa banyak mengandung asam lemak rantai sedang (Medium chaind fatty acid) yang berfungsi memperbaiki asam lemak tubuh secara sinergis dengan asam lemak esensial. Dengan mengkonsumsi MCFA bisa meningkatkan efisiensi asam lemak esensial sebesar 100%. Kandungan MCFA minyak kelapa juga sama seperti air susu ibu (ASI) yaitu memberi gizi dan melindungi tubuh dari penyakit menular dan penyakit degeneratif. Persisnya tahun 60-an mulai diteliti kembali oleh Prof. Jon J Kabara dari Universitas Michigan. Kini setelah pamornya dihidupkan kembali oleh media barat, minyak kelapa berhasil menaikkan pamornya kembali. Namun saat ini minyak kelapa tidak lagi digunakan sebagai minyak goreng tetapi minyak yang berkhasiat obat. B. Sifat Fisika Kimia Minyak Sebelum mengenal lebih jauh mengenai minyak kelapa, perlu diketahui sifat fisik dan kimia minyak untuk memudahkan penjelasan beberapa istilah di minyak kelapa. Pada prinsipnya minyak atau lemak dibutuhkan oleh tubuh manusia, bahkan merupakan nutrisi yang sangat penting. Hal ini karena lemak berfungsi sebagai pelarut vimtain A, D, E, K dan karotenoid. Bahkan lemak mampu menghasilkan energi sebesar 9 kkal lebih besar dari karbohidrat dan protein yang menghasilkan energi sebesar 4 kkal. Sumber lemak dapat diperoleh dari hewani dan nabati. Lemak nabati dapat diperoleh dari minyak goreng. Berdasarkan ada atau tidaknya ikatan rangkap, asam lemak dibagi 3 jenis :

Asam lemak jenuh (Saturated fatty acid) Contoh : asam laurat

Asam lemak tak jenuh rantai tunggal (Monounsaturated fatty acid) Contoh : asam oleat dll

Asam lemak tak jenuh rantai ganda (Polyunsaturated fatty acid) Contoh : asam linoleat dll Berdasarkan panjang rantai Carbon, asam lemak dibagi menjadi :

Asam lemak rantai pendek / short chain fatty acid (SCFA)

2-6 Carbon

contoh: asam cuka

Asam lemak rantai sedang / medium chain fatty acid (MCFA)

8-12 Carbon

contoh: minyak kelapa

Asam lemak rantai panjang / long chain fatty acid (LCFA)

14-24 Carbon

contoh: minyak sayur

Biasanya minyak goreng digunakan dalam kegiatan masak memasak. Pada proses menggoreng minyak berfungsi sebagai medium penghantar panas, penambah nilai gizi dan kalori makanan yang digoreng. Pemanasan yang berlebihan pada minyak goreng dapat mengubah asam lemak tak jenuh menjadi gugus peroksida dan radikal bebas lainnya Hal ini pada jangka panjang dapat memicu terjadinya kanker. Selain itu menggunakan minyak goreng berulang-ulang dapa tjuga mengubah asam lemak tak jenuh menjadi asam lemak trans yang dapat meningkatkan kolesterol LDL dan menurunkan HDL sehingga meningkatkan risiko penyakit jantung koroner. Oleh karena itu pemilihan jenis minyak goreng yang tepat menjadi sangat penting. C. Minyak Kelapa vs Minyak Lainnya Stabilitas minyak goreng dipengaruhi oleh ketidakjenuhan asam lemak yang dikandungnya dan banyaknya ikatan rangkap. Ada tidaknya bahan lain juga dapat mempercepat proses kerusakan minyak. Biasanya bahan minyak goreng diperoleh dari kelapa, kedelai, jagung, biji bunga matahari, biji kapas dan wijen. Secara keseluruhan semua minyak goreng tersebut mengandung berbagai jenis asam lemak. Minyak goreng yang beredar di pasaran mengandung asam lemak rantai panjang. Hal ini berbeda dengan minyak kelapa yang mengandung asam lemak rantai sedang (>90%), sedangkan kandungan asam lemak rantai panjangnya kurang dari 8%. Minyak yang berasal dari biji kapas, biji bunga matahari, kedelai dan kacang-kacangan mengandung asam lemak tak jenuh cukup tinggi sehingga jika terjadi kontak dengan udara pada suhu tinggi akan cepat teroksidasi, akibatnya akan mudah berbau tengik. Selain itu jika dipanaskan akan mengalami penggumpalan sehingga menjadi lebih kental dan membentuk asam lemak trans. Jika dipakai dalam jangka waktu panjang dapat menimbulkan penyakit hipertensi, kanker, kolesterol, gangguan pembuluh darah, jantung dan stroke. Asam lemak jenuh rantai panjang yang dimiliki oleh minyak sayur dalam sistem metabolisme berisiko menimbulkan penyakit karena tidak bisa langsung diserap oleh tubuh. Asam lemak rantai panjang akan mengalami proses emulsi yang selanjutnya dengan bantuan enzim dari pankreas diuraikan menjadi unit yang lebih kecil yaitu asam lemak bebas yang dapat diserap langsung oleh dinding usus. Asam lemak itu masuk aliran darah dalam bentuk lipoprotein yang akan diangkut ke hati untuk diubah menjadi energi, kolesterol dan sisanya ditimbun di jaringan lemak. Penimbunan yang terus menerus dapat menyebabkan kegemukan/obesitas sehingga risiko tinggi terkena darah tinggi, penyempitan pembuluh darah, serangan jantung, stroke, diabetes dan lain-lain. Berbeda dengan minyak goreng lainnya, minyak kelapa mengandung asam lemak jenuh rantai sedang dan pendek yang tinggi, yaitu sekitar 92%. Asam lemak jenuh dalam minyak kelapa terutama adalah asam laurat, sekitar >50%. Dalam tubuh asam laurat diubah menajdi monolaurin yang mengandung antiobiotik alami sehingga mampu membunuh berbagai jenis kkuman, virus, mikroorganisme dengan cara merusak membran yang membungkus sel yang terdiri dari asam lemak. Selain itu kandungan asam larutanya setara dengan kandungan dalam air susu ibu (ASI). Sifat istimewa ini membuat minyak kelapa menjadi lain dari minyak goreng lainnya. Asam lemak jenuh rantai sedang pada minyak kelapa tidak menimbulkan penyakit karena mudah diserap tubuh dan cepat diubah menjadi energi. Dalam pencernaan, minyak kelapa tidak membebani kerja pankeras sehingga tidak menyebabkan terjadinya diabetes dan tidak memperburuk kondisi penderita diabetes. Manfaat asam lemak jenuh dalam minyak kelapa sama seperti pada ASI yaitu memberi zat gizi dan melindungi tubuh dari penyakit menular dan penyakit degeneratif. Kandungan MCFA dapat digunakan sebagai suplemen untuk mendapatkan energi lebih cepat karena proses metabolisme yang cepat. Untuk mendapatkan manfaat bagi kesehatan, minyak kelapa dapat dikonsumsi secara langsung ataupun digunakan untuk menggoreng atau menumis makanan. Dengan struktur kimia asam lemak jenuh yang tidak memiliki ikatan rangkat maka minyak kelapa relatif lebih tahan terhadap panas, cahaya dan oksidasi sehingga memiliki daya simpan yang lama. D. Minyak Kelapa Murni vs Minyak Kelapa Lainnya Minyak kelapa sendiri ada 3 jenis yaitu :

Minyak kelapa komersial / RBD-Coconut Oil (Refined, Bleaching, Deodorized)

Minyak kelapa komersial (RBD) dibuat dari kelapa kopra, yaitu daging kelapa yang dikeringkan. Hasil ekstraksi kopra berupa minyak mentah. Jika belum dimurnikan minyak ini tidak layak dikonsumsi karena proses pengeringan kopra tidak memperhatikan sanitasi.

Minyak ini selanjutnya diproses dengan pemurnian, pemutihan dan penghilangan aroma. Ketiga metode tersebut menggunakan bahan kimia dan pemanasan tinggi. Pemanasan lebih dari 200 ° C akan menyebabkan terjadinya perubahan struktur molekul asam lemak menjadi asam lemak trans. Proses tersebut mengakibatkan sebagian kandungan bahan aktif dalam minyak menjadi hilang.

Minyak kelapa tradisional / Traditional Coconut Oil Minyak kelapa yang dikenal dengan nama kelentik dan dulu banyak digunakan oleh masyarakat di pedesaan, sekarang jarang sekali ditemukan di pasaran. Kualitas minyak kelapa sangat dipengaruhi oleh asal dan kualitas bahan baku serta proses pembuatan. Minyak kelentik diproses dengan pemanasan 110-120 ° C sehngga menghasilkan minyak yang berwarna kuning dan relatif mudah tengik.

Minyak kelapa murni / Virgin Coconut Oil

Pembuatannya dilakukan dengan suhu rendah (<60 ° C). Keunggulan dari minyak yang diproses seperti ini adalah struktur kimia terutama MCFA tidak berubah. Selain itu tanpa proses pemutihan dan hidrogenasi sehinggan menghasilkan minyak murni dengan kandungan zat aktif yang tinggi. Untuk mendapatkan VCO berkualitas tinggi diperlukan ketelitian yang tinggi. Jika terjadi kesalahan dalam proses pembuatan akan menghasilkan minyak yang kualitasnya rendah. Kualitas VCO dipengaruhi oleh beberapa faktor. Syarat VCO berkualitas baik antara lain :

Terbuat dari buah kelapa segar
Terbuat dari kelapa varietas asli, bukan kelapa hibrida

Tanpa penyulingan

Tanpa proses pemutihan

Tanpa melalui proses deodorisasi

Tidak mengalami proses hidrogenasi

Bebas dari bahan kimia tambahan
Bebas dari mikroorganisme

Kadar air kurang dari 0.1%

Pemanasan <60 ° C

Ada 3 jenis pembuatan VCO yaitu :

Dengan teknik pemanasan sedang
kelemahan: jika pemanasan dalam suhu terlalu tinggi maka santan akan rusak sehingga khasiat VCO akan berkurang

Dengan teknik fermentasi

kelemahan: jika terdapat kontaminasi pada bahan fermentor maka jumlah VCO yang dihasilkan tidak optimal

Dengan teknik sentrifugasi

kelemahan: butuh investasi lebih besar

Tahapan pembuatan VCO sentrifugal:

Ambil kurang lebih 10 butir kelapa tua, buang lapisan kulit luar dari kelapa

Parut kelapa dan peras santan dengan air suam-suam kuku

Diamkan santan dalam wajan berkeran selama 15-30 menit. Biarkan lapisan kanil atau krim santan terpisah dari lapisan air

Pisahkan lapisan kanil dan air dengan cara membuka keran

Berikan putaran dengan kecepatan sedang menggunakan mixer pada lapisan kanil yang telah dipisahkan

Diamkan selama 2-4 jam hingga terbentuk lapisan air, minyak dan blondo

Pisahkan minyak dengan teknik penyaringan bertingkat. Penyaringan pertama menggunakan saringan antikarat berukuran 200 mesh, kedua dengan kertas saring ukuran 400 mesh dan terakhir dengan kertas tisu tanpa parfum. Minyak yang terakhir ini adalah VCO.

Beragam skala produksi VCO dijalanan produsen, mulai dari para ibu rumah tangga sampai perusahaan besar. Cara pengolahan juga beragam yang masing-masing memiliki kelebihan dan kekurangan. Tips memilih VCO yang baik :

Pilih VCO yang jernih, tidak berwarna apalagi keruh. VCO yang jernih menandakan kemurniannya.

Jangan konsumsi VCO yang sudah tengik. Ini meunjukkan bahwa asam lemaknya telah teroksidasi sehingga mutu dan manfaatnya rusak, sehingga terbentuk radikal bebas.

E. Manfaat VCO Bagi Kesehatan Secara tradisional digunakan untuk membantu mengatasi penyakit seperti :

Infeksi bakteri, virus, jamur

Menjaga kesehatan jantung dan pembuluh darah

Osteoporosis

Diabetes melitus

Menjaga fungsi liver

Obesitas

Kanker

Stamina

dan lain-lain

Merupakan antibakteri, antivirus, antijamur dan antiprotozoa alamiah

Di dalam tubuh, asam laurat akan diubah menjadi monolaurin dan asam kaprat menjadi monokaprin Keduanya bersifat sebagai antivirus, antibakteri, antijamur dan antiprotozoa. Karena struktur membran asam lemak jenuh VCO menyerupai membran lemak dari virus/bakteri serta ukuran molekul VCO kecil maka VCO mudah masuk ke dalam membran dan menghancurkan mikroorganisme.

Menjaga kesehatan jantung dan pembuluh darah

Penelitian menunjukkan adanya hubungan penyakit jantung dan pembuluh darah & infeksi virus / bakteri yang akan menyebabkan pembentukan plak di pembuluh darah.. Karena VCO bersifat antibakteri / virus maka dapat membantu mencegah pembentukan plak dengan cara membunuh mikroorganisme pencetus timbulnya plak.

Selain itu, s alah satu penyebab penyakit jantung adalah kadar kolesterol darah yang tinggi. Penumpukan kolesterol disebabkan konsumsi lemak yang berlebihan dalam menu sehari-hari sehingga kelebihannya disimpan dalam tubuh. Dalam VCO terdapat MCFA yang mudah dimetabolisme untuk menghasilkan energi tidak ditimbun sebagai lemak tubuh. S elain itu konsumsi rutin VCO juga mencegah terjadinya pengentalan darah (akibat agregasi trombosit) dan mencegah terjadinya penyempitan pembuluh darah (aterosklerosis).

Osteoporosis

Osteoporosis adalah merupakan penyakit degeneratif akibat kekurangan kalsium sehingga tulang menjadi keropos. Osteoporosis dapat disebabakan oleh radikal bebas yang teroksidasi pada proses pembentukan tulang. Radikal bebas dapat diatasi oleh kandungan lemak jenuh yang terkandung dalam VCO. Asam lemak dalam VCO berfungsi sebagai antioksidan sehingga akan melindungi tulang dari radikal bebas perusak tulang.

Salah satu antioksidan dalam VCO adalah senyawa sterol. Zat ini seperti lemak dan bermanfaat dalam pembentukan pregnenolon. Adapun fungsinya antar lain untuk memproduksi progesteron bagi wantia. Bagi wanita ketersediaan progesterone sangat penting karena ketidakseimbangan jumlah progesteron dan estrogen akan menyebabkan osteoporosis.

Konsumsi VCO juga sagat baik membantu proses penyerapa mineral penting bagi tulang yaitu kalsium dan magnesium.

Diabetes

Diabetes melitus dikenal juga sebagai kencing manis. Gejala kencing manis terutama terjadi akibat menumpuknya glukosa dalam darah sehingga dikeluarkan bersama urin. Dalam kondisi ini produksi insulin dari pankreas menurun sehingga metabolisme terganggu. Hal ini menyebabkan glukosa tidak bisa masuk ke dalam sel sehingga konsentrasi glukosa darah meningkat. Timbunan glukosa tersebut tidak dapat dimanfaatkan untuk menghasilkan energi dan akhirnya dibuang bersama urin.

Insulin berfungsi mengubah glukosa menjadi energi untuk sel. Glukosa darah tidak dapat langsung digunakan sebagai energi harus ditransfer terlebih dahulu ke dalam sel melalu proses oksidasi dalam sel. Selain itu insulin juga mengubah glukosa menjadi energi cadangan (glikogen dan lemak). Jika glukosa darah berlimpah akan diubah mejadi glikogen dan disimpan di hati dan otot. Sementara lemak disimpan dalam jaringan lemak. Kandungan MCFA dalam VCO mampu merangsang produksi insulin sehingga membantu proses perubahan glukosa menjadi energi untuk sel.

Selain itu, VCO tidak membutuhkan insulin untuk dapat dibakar untuk menghasilkan energi sehingga hal ini sangat menguntungkan penderita kencing manis yang telah mengalami kekurangan kadar insulin tubuh. Pada saat VCO dibakar turut dibakar pula glukosa dan lemak yang sebelumnya telah tertimbun sehingga kadar gula dalam darah relatif normal.

Penyakit Liver

Virus hepatitis adalah virus yang memiliki selubung lemak di bagian luarnya sehingga sulit ditembus oleh obat. Struktur asam lemak jenuh rantai sedang dalam VCO memiliki struktur yang mirip selubung lemak virus sehingga VCO dapat menembus masuk dan membunuh virus hepatitis.

Selain itu VCO juga mencegah kerusakan sel hati akibat radikal bebas yang disebabkan oleh virus, obat atau alkohol karena memiliki efek sebagai antioksidan.

Kanker

Karena VCO memiliki efek antibakteri maka sel darah putih tersedia cukup untuk menghancurkan dan menghambat pertumbuhan sel kanker. Penelitian pada hewan menunjukkan bahwa VCO menghambat pertumbuhan sel kanker penyebab kanker kolon dan payudara.

Selain itu VCO memiliki sifat antioksidan sehingga mencegah pembentukan radikal bebas pemicu timbulnya kanker dan VCO membantu meningkatkan sistem kekebalan tubuh sehingga membantu proses penyembuhan.

Menurunkan berat badan

MCFA dalam VCO dapat langsung masuk aliran darah dan diubah menjadi energi sehingga tidak ditimbun dalam badan. Pada saat VCO dibakar turut dibakar pula asam lemak jenuh rantai panjang (LCFA) sehingga lemak yang ditimbun menjadi berkurang dan berat badan akan turun.

Selain itu VCO juga memberi energi dengan cepat sehingga menimbulkan rasa cepat kenyang dan tidak merasa lapar sampai tiba waktu makan Proses pembakaran dan suhu badan menjadi lebih tinggi sehingga metabolisme tubuh meningkat dan terjadi pembakaran cadangan lemak tubuh.

Stamina

Saat daya tahan tubuh menurun, tubuh mengalami kelelahan fisik yang ditandai dengan lemah otot, sakit kepala, infeksi yang hilang timbul, demam, rasa lelah yang luar biasa dan pembengkakan kelenjar tubuh VCO memberi energi yang cepat dan menambah tenaga serta meningkatkan sistem kekebalan tubuh sehingga tubuh dapat memulihkan dirinya sendiri.

Memelihara kesehatan kulit

VCO mengandung pelembab alamiah dan membantu menjaga kelembaban kulit serta baik digunakan untuk kulit yang kering, kasar dan bersisik.

VCO mengandung asam lemak jenuh rantai sedang yang mudah masuk ke lapisan kulit dalam dan mempertahankan kelenturan serta kekenyalan kulit.

VCO bersifat antijamur dan bakteri alamiah sehingga membantu mencegah dan mengobati infeksi kulit, termasuk infeksi jamur kulit, eksim, bisul, jerawat, dan lain-lain.

Memelihara kesehatan rambut

Karena molekul VCO kecil maka dapat masuk ke dalam batang rambut dan mempertahankan kadar protein dalam rambut serta membuat rambut lebih bercahaya dan sehat.

VCO mengandung pelembab alamiah sehingga menjaga kelembaban dan mencegah kekeringan pada rambut.

VCO memiliki efek antijamur sehingga baik untuk mencegah dan mengobati ketombe akibat pertumbuhan jamur P. ovale di kulit kepala.

Lain-lain :

Pengganti minyak sayur

VCO mengandung minyak jenuh rantai sedang yang bersifat lebih tahan terhadap pemanasan sehingga jika dipakai untuk menggoreng tidak cepat rusak.

Pengganti selai

VCO dapat menjadi pengganti selai atau margarine serta sebagai minyak salad.

Pelembab bibir

VCO dapat menjadi pelembab bibir, sebelum memakai pemulas bibir.

Pelembab tubuh

Agar kulit lebih kenyal, lembab, awet muda serta mencegah noda kehitaman akibat terbakar matahari.

Reaksi awal jika anda mengkonsumsi VCO Biasanya reaksi awal saat mengkonsumsi VCO berupa perut menjadi mulas sampai diare. Namun, konsumsi sebaiknya diteruskan dengan mengurangi dosisnya dan dengan berjalannya waktu reaksi ini akan berkurang dan menghilang. Disarankan untuk mengkonsumsi VCO secara teratur, minimum 1 bulan untuk melihat efek positifnya.

by: SmallCrab.com



Entry Filed under: Herbal. Tag: coconut, khasiat, oil, virgin.

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Timesonline on Coconut Oil, People in the Tropics have Bad Breath?? NO ,they DON'T

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Timesonline on Coconut Oil. People in the Tropics have Bad Breath. NO, they DON'T

Healthy living is a main focus of my life. I thought I'd offer you this little titbit. Googling for coconut oil I was surprised to find right on page one an article in Timesonline, in which a questioner is advised to Shy away from Coconut Oil

The article was something of anomaly just about every other link several pages deep was couldn't praise the stuff enough. The Times article seemed light-years away from the research

It is a prime example of what happens when a journalist - even an otherwise sensible journalist, and from a respected newspaper - relies on hearsay and her own prejudiced assumptions instead of on hard facts for her ‘information’, while at the same time masquerading as an expert ‘in the knowi and dispensing what to the uninformed seems like wise advice.

The article also shows exactly how easily a myth is created and can become ‘fact’. Don't be surprised in the coming months if you suddenly hear rumours that coconut oil ‘causes bad breath’ and ‘depletes calcium’. It was Ms Jane Clarke, the author of that article, who started these rumours; in fact, she made them up. On reading the article I immediately wrote the following letter to the Times

Dear Timesonline Editor,

I am writing in response to an article I found after a web search for coconut oil. As someone who has used virgin coconut oil for almost 2 years with best results, I was very disappointed at how glibly, how almost mockingly you dismiss the “coconut diet” – as if it’s just another fad diet on the market. It’s not.

In fact, coconut oil is fast becoming known as a health food of almost revolutionary importance – not yet in Britain, but in the USA - and I hope that soon Britain’s media will rise to the challenge of reporting its myriad health benefits - substantiated by scientific studies, many of which can be found on the Internet. It has enormous potential to help us out of the health crisis we are in – not just for losing weight but for a host of other problems. I suggest you research the subject seriously – there’s enough information on the internet, and many books.

As for the book you refer to, Cherie Cablom’s the Coconut Diet – I am the Sharon in that book whose account of weight loss is recounted on page 66. Yes, I did lose 20 pounds immediately after I switched all my oils for coconut oil – this after decades of trying to lose weight, and nothing working. And yes, at the same time my daughter, now 13, lost 10 pounds – without dieting, simply because she was eating the food I cooked in coconut oil. (I have before and after photos to prove it)

You say that coconut oil should be viewed with caution because “ Coconut oil has been lambasted as a baddie because it contains huge amounts of saturated fat.

Here’s a challenge to the Times Who did the original lambasting, and to what purpose?

In fact the whole hullabaloo against saturated fats, and especially against coconut oil, was mostly the result of a billion-dollar marketing campaign carried out by the producers of polyunsaturated vegetable oils, so that we would switch to their products. As a result of this campaign even people in the tropics now use unhealthy vegetable oils (which you praise and recommend) – and their rate of heart disease has shot through the roof (in Kerala, it tripled)

I do advise you to read more books on the subject, especially the newly released “”Eat Fat Lose Fat by Dr Mary Enig (one of the world’s most respected fat scientists) and Sally Fallon (President of the Weston A Price Foundation, www. westonaprice.org) as well as The Coconut Oil Miracle, by Bruce Fife, and Eat Fat Look Thin,also by Bruce Fife.

To address another of your quibbles, a coconut diet is not solely about replacing all fats with coconut oil. It is a whole food plan which requires an entire lifestyle change, a return to the natural foods nature supplied us with.

Lastly: coconut oil does not produce ketones. I beg you to research the subject thoroughly before jumping to such conclusions! If Cherie Cablon says so then she is in error. ( I have not read her book completely, just flipped through it.)

And it does not produce bad breath; it helps cure bad breath as it is antimicrobial and destroys the germs that cause bad breath.

And it does not deplete calcium. It helps in the absorption of calcium and other minerals.

High quality Virgin coconut oil is readily available in Britain over the internet. I do suggest you try it and see if you don’t become hooked – as so many of us have. It is so light, so clean, so delicious – and I swear I look seven years younger than my 54.

Sincerely,

Sharon Maas




I received the following reply to this letter

Dear Sharon,

Thank you for your letter, which has been forwarded to me as T2 Health Editor.

Jane Clarke did mention in her piece that there had been a certain amount of "mudslinging" by other oil producers - the worse they can make coconut oil sound, the better their products will look - so politics is shown, yet again, to influence the message we consumers receive..." I am not sure that you and she are in disagreement here.

Jane's response to your point about ketones is that "it is a well-known fact that using medium-chain triglycerides in the diet can cause the body to produce ketones, Ketones can make the breath smell bad. - it is known as pear drops breath in the industry."

I hope this answers your queries/ Once again, thank you for your comments.

Yours sincerely,

Justine Hancock.




I wanted to make absolutely sure about the ketone business. I am not an expert on coconut oil, though I have read almost all there is to read on it over the past two years, and have never once come across the information that it produces ketones, or even the "well-known fact that using medium-chain triglycerides" produces ketones.
So I wrote to Sally Fallon, co-author of the book "Eat Fat Lose Fat" and president of the Weston A Price Foundation. If anyone knows about coconut oil then Sally Fallon and Dr Mary Enig).
This is Sally's reply

She has it wrong about ketones being formed. The body uses coconut oil for energy and does not store it as fat, but it does not form ketones from it unless the diet is also very low in carbs. I have not heard anyone using coconut oil say it gives them bad breath. You might recommend she look at our book for a more balanced approach, one that includes many other types of fats. Best,

Sally






I replied to the Times as follows



Dear Ms Hancock,

Thank you for your letter of 8th February, I’m still not satisfied with your conclusions about coconut oil.

It is true that Ms Clark mentioned the mudslinging by “other” oil producers in her article – but she neglected to mention that these “other” oil producers were in fact the very makers of the supposedly “healthy” unsaturated oils she recommends at the end of her article: which rather negates her earlier statement.

Regarding ketones: I enclose an email from Sally Fallon which clears up the matter, at least for me. Coconut oil does not form ketones. Ms Fallon should know; she is an internationally recognised nutritionist and author of several books, and has researched coconut oil for many years, along with Dr Mary Enig, one of the world’s leading oil experts.

Like Ms Fallon, I have never noticed bad breath in anyone who uses coconut oil regularly or heard of any such complaints. And don’t forget that coconut oil has been a diet staple of millions of people all over the tropics for centuries – in Thailand, Malaysia, the Philippines, Indonesia, the West Indies, Sri Lanka, South India…. Do these people all have bad breath? I think not

It’s an easy mistake to make. Two years ago I also believed the myth that coconut oil is bad; I believed this simply from hearsay, as most people do, and never bothered to check the research. The unjustified witch hunt against coconut oil resulted in the collapse of the entire coconut industry, and destroyed the livelihood of thousands of coconut farmers all over the Third World. I am myself from a tropical country, and I was delighted to find out just how healthy coconut oil is. The growing demand by Westerners is a fantastic development for coconut farmers and for the economies of these poorer nations. They have my entire support.

Coconut oil is far too important as an up-and-coming health food to be dismissed publicly by cute headlines and yet more negative hype. It has so many health benefits - of which weight loss is just one – that lipid experts such as Dr Enig, Dr Jon Kabara and Dr Ray Peat are calling it “the health oil for the 21st Century”. In this respect I highly recommend the book “The Coconut Oil Miracle” by Bruce Fife.

I myself experienced these benefits when I replaced all my usual cooking oils – mostly sunflower oil – with coconut oil two years ago and promptly lost 20 pounds – not bad for a 52 old woman who had been overweight for over two decades! My overweight daughter, just by eating the coconut oil based food, lost ten pounds. Just think of the implication for Britain’s obesity crisis, especially among children

In their newly released book “Eat Fat Lose Fat” Ms Fallon and Dr Enig in fact blame the prevalence of unsaturated fast and trans fats – along with junk food and processed sugar – for the obesity epidemic.

This little exchange emphasises once again how important it is not to take what you read in the media at face value, no matter how reputable the source. Your health is too precious to be placed in the hands of pseudo-experts; myths abound and the journalists often simply repeat what they have heard somewhere, sometime.

As for coconut: do your own research and find out for yourself.

Does it really matter

Actually, it does. The negative press about coconut oil a few decades ago destroyed the world's coconut industry and the livelihood of poor coconut farmers all over the Third World. It was one more example of First World greed stomping all over the Third World. At the same time, the health of millions of people were put at risk as they replaced their healthy, home-grown oils with imported unsaturated fats. Meanwhile, in the industrialised world, unhealthy fats are contributing to the rise in degenerative diseases and obesity at an alarming rate. Coconut oil could be one of the answers.





Where can I find out more about coconut oil

Articles on Coconut Oil

A few decades ago, the media went into a frenzy giving coconut oil a bad name, without once checking the science. We won't let this happen again; this time we have the internet and all the information at our fingertips.

Sorry, Jane Clarke, this time you got it wrong.

Where can I buy coconut oil

You can get cheap refined coconut oil at most ethnic stores, and more expensive Virgin coconut oil from most health shops, or over the internet. In the UK, I recommend:

Coconut Island










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