Coconut for Cake and Good Health

My childhood memories of coconut are all about baking. My brother’s favorite cake for his birthday was called German Chocolate Cake. Originally, the German’s Chocolate Cake was made of 3 layers of buttermilk cake flavored with melted German's chocolate, and sandwiched with a rich coconut-pecan filling. Typically my mother frosted the cake top with coconut -pecan filling sides with chocolate icing

The Joyofbaking.com website tells us the cake was named after German's Sweet Chocolate, which is a dark baking chocolate created by the Walter Baker & Company. Samuel German an employee developed the chocolate in 1852. The origin of German Chocolate Cake is hard to pinpoint---all we do know is it’s all American. “Richard Sax in Classic Home Desserts says this cake was being made in the 1920's and eventually became popular nationwide after a recipe appeared in a 1957 food column of a Dallas newspaper.”

The scientific name for coconut is Cocos nucifera. Because the hairy nut seems to have eyes and resembles the head and face of a monkey, early Spanish explorers called it coco, or "monkey face". Coconut contains a nutritious white meat, juice, milk, and oil that has been staple food for populations around the world for generations. A third of the world's people depend on coconut for food.

Coconut is highly nutritious and rich in fiber, vitamins, and minerals and is classified as a "functional food" since it provides many health benefits. Coconut oil has healing properties and is used in traditional medicine among Asian and Pacific populations. Coconut oil is considered curative for all illness by Pacific Islanders. The indigenous people call the coconut palm "The Tree of Life."

For thousands of years coconut has been valued and used in local folk medicine. Traditional medicine around the world has used coconut to treat a wide variety of health problems including abscesses, asthma, baldness, bronchitis, bruises, burns, colds, constipation, cough, dropsy, dysentery, earache, fever, flu, gingivitis, gonorrhea, irregular or painful menstruation, jaundice, kidney stones, lice, malnutrition, nausea, rash, scabies, scurvy, skin infections, sore throat, swelling, syphilis, toothache, tuberculosis, tumors, typhoid, ulcers, upset stomach, weakness, and wounds. Medical science research is now confirming the use of coconut in treating many of the above conditions.

Medical journals report that various forms of coconut, demonstrate a wide range of health benefits:

Kills viruses

Kills bacteria

Kills fungi and yeasts

Expels or kills tapeworms and other parasites

Provides quick energy and endurance

Enhancing physical and athletic performance

Improves digestion and absorption of other nutrients

Improves insulin secretion and utilization of blood glucose

Relieves stress on pancreas

Helps protect against osteoporosis.

Helps relieve symptoms associated with gallbladder disease.

Relieves symptoms associated with Crohn's disease, ulcerative colitis, stomach ulcers.

Reduces inflammation.

Supports tissue healing and repair.

Supports and aids immune system function

Helps protect the body from breast, colon, and other cancers.

Is heart healthy; improves cholesterol ratio reducing risk of heart disease.

Protects arteries from injury that causes atherosclerosis and thus protects against heart disease.

Helps prevent periodontal disease and tooth decay.

Functions as a protective antioxidant.

Helps to protect the body from harmful free radicals that promote premature aging and degenerative disease.

Dissolves kidney stones.

Supports thyroid function.

Promotes loss of excess weight

Applied Topically:

Form a chemical barrier on the skin to ward of infection.

Reduces symptoms associated the psoriasis, eczema, and dermatitis.

Supports the natural chemical balance of the skin.

Softens skin and helps relieve dryness and flaking.

Prevents wrinkles, sagging skin, and age spots.

Promotes healthy looking hair and complexion

Provides protection from damaging effects of ultraviolet radiation from the sun.

Helps control dandruff

Pure virgin coconut oil does not need hydrogenation---the process of adding hydrogen to make a liquid fat hard. It is 92% saturated fat. Unlike animal fats, tropical oils -- palm, palm kernel, and coconut oils -- are saturated fats that are called oils.  Depending on room temperature they can be solid, semi-solid, or liquid.

Like all fats, coconut oil is a blend of fatty acids. Coconut oil contains an unusual blend of short and medium chain fatty acids, primarily lauric (44%) and myristic (16.8%) acids. It is this unusual composition of short and medium chain fatty acids that offers some health benefits.

Dr. Mehmet Oz tells us "It has been shown that lauric acid [in coconut] increases the good HDL cholesterol in the blood to help improve cholesterol ratio levels.  Coconut oil lowers cholesterol by promoting its conversion to pregnenolone, a molecule that is a precursor to many of the hormones our bodies need. Coconut can help restore normal thyroid function. When the thyroid does not function optimally, it can contribute to higher levels of bad cholesterol.”

Linoleic acid makes up the polyunsaturated fat content of coconut oil. Linoleic acid is an essential fatty acid, which the body is unable to make. Essential fatty acids must come from food in order for the body to function properly. Linoleic acid is an omega 6 fatty acid and is important for healthy brain function, skin and hair growth and bone health.

Andrew Weil, M.D., recommends we eat a balance between omega-3 (oily fish or take fish oil supplements, walnuts, flax seeds, and omega-3 fortified eggs) and omega-6. Both are polyunsaturated fatty acids but differ in their chemical structure. We need essential fatty acids for: Energy Production, Diffusion of oxygen into the bloodstream, Hemoglobin production, Vital for the transportation and metabolism of triglycerides and cholesterol, Brain and nerve tissue development, Control cell membrane fluids, etc.

We live in a market driven consume society. We must never forget that the advertising we see on television is there to sell us products, or ideas. Advertising is the corporate tool to create sales it does not educate. Often corporations lobby for laws to protect their profits at the individual’s expense.

Do you remember in the 1980’s when we were told coconut oil was unhealthy? Did you ever wonder why all of a sudden you should not eat coconut oil? The American Soybean Association (ASA) launched a series of attacks that became known as the "Tropical Grease Campaign." They coined a new term, "tropical oils," and used the phrase as a negative label.

We can thank heath advocates such as Dr. Oz and Dr. Weil for reintroducing us to the many benefits of coconut and other healthy oils. If we follow Dr. Andrew Weil’s advice for a balance between omega-3 and omega-6, this is a perfect recipe:

The FOODNETWORK--Canada’s

Caribbean Coconut Crusted Salmon

INGREDIENTS

1 ¼ cup of shredded, unsweetened coconut

4 6 oz salmon filets, skin removed

Salt and pepper

DIRECTIONS

1. Preheat oven to 375 degrees.

2. Put coconut into a freezer bag. Drop in the salmon filets one at a time and toss to coat. Place on a lightly oiled baking sheet and season with salt and pepper. Bake for 15 minutes.

3. Serve with Caribbean Salsa.

If you’re looking for a good German Chocolate Cake coconut-pecan filling recipe, this looks like my mom’s recipe. Here’s the link:

http://allrecipes.com/recipe/german-chocolate-cake-frosting-ii/detail.aspx

Read more at http://www.foodnetwork.ca/recipe/caribbean-coconut-crusted-salmon/6823/#XOwRpXzCqLo8rtSy.99

http://www.drweil.com/drw/u/QAA400149/balancing-omega-3-and-omega-6.html 

http://www.doctoroz.com/article/surprising-health-benefits-coconut-oil

http://www.livestrong.com/article/363811-the-fatty-acid-composition-of-coconut-oil/

August 2003 issue of Consumers' Research, vol. 86 no. 8.

http://www.coconutresearchcenter.org/

http://www.webmd.com/diet/coconut-oil-and-health

http://www.joyofbaking.com/GermanChocolate.html#ixzz3hhxMj8K0

Pineapple: The Excellent Fruit

For my gift to the hostess, I like taking a pineapple as a gift when I’m invited to dinner---forget the wine! Nothing tastes better than freshly juiced pineapple in the morning.

I love everything about pineapples. I love the look of pineapples with their geometric-patterned skin and spike-y, green leaves. The exotic smell—that makes me think of sunshine and blue sky. In the Colonial United States, families would set a fresh pineapple in the center of the table as a colorful, festive centerpiece. This symbolized the best in welcome and hospitality. Carvings of pineapples were put on doors as a welcoming symbol to visitors.

The scientific name of pineapple is Ananas comosus. Ananas, the original name of pineapple, comes from the Tupi (native people of the Brazilian coast) word nanas, meaning "excellent fruit." The natives of southern Brazil and Paraguay spread the pineapple throughout South America. Eventually it reached the Caribbean, Central America and Mexico. The Maya, and the Aztec peoples cultivated pineapples. In 1493, Columbus found pineapple on the leeward island of Guadeloupe. (http://en.wikipedia.org/wiki/Pineapple)

In general, it is not a good idea to eat fruits with meat because they digest at different rates and this causes fermentation in the gut. However, fresh pineapple contains an enzyme called bromelain. Bromelain is a fantastic digestive enzyme for proteins, meats.  Pineapple is an excellent paring with meats, as is the fruit papaya, which also contains enzymes.

Pineapple contains: B-complex; thiamin, riboflavin, vitamin B-6, folate, pantothenic acid, magnesium, manganese, phosphorus, and potassium and antioxidants and polyphenols, such as beta-carotene. One cup of pineapple has 70 to 85 calories. It is rich in fiber and is low in fat and cholesterol.

Pineapple benefits these health concerns: Digestion; Fertility; Inflammation; Heart health; Skin; Kidney stones; Strengthens bones; Gums; Lowers risk of macular degeneration; Intestinal parasites.

A local Osteopathic doctor always recommends his patience eat pineapple when they are fighting off viruses that cause cough and colds. The bromelain is effective in suppressing coughs and loosening mucus. Pineapple juice can be used as a facial peel—leave on the skin for two minutes then wash off.

How to choose a pineapple:  Choose a fresh one with a firm, plump body, without bruising or soft spots, and green leaves at the crown. If the outer shell is green, this does not mean the pineapple is not ripe. Do not worry if the leaves pull from the crown easily. Pineapples should be picked at their peak ripeness. They do ripen once picked. Canned or packaged pineapple should be packed only in it’s own juice, not heavy (sugar) syrup. Whole or cut pineapple should be stored in the refrigerator for three to four days at most. However, some experts believe pineapple will be softer and juicier if kept at room temperature for 1 or 2 days before cutting.

Pineapple Chicken Tenders

 http://allrecipes.com/Recipe/Pineapple-Chicken-Tenders/

Original recipe makes 10 appetizer servings

•                
1 cup pineapple juice

•                
1/2 cup packed brown sugar

•                
1/3 cup Tamari, or soy sauce (choose low sodium)

•                2 pounds organic chicken breast tenderloins or strips

•                skewers

Both soy sauce and Tamari are byproducts of fermented soybeans. However, Tamari contains little to no wheat (always double-check if avoiding gluten)

Directions

•                In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.

•                Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.

•                Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.

Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.

Other Great Uses for Pineapple:

1.      Pineapple Upside-Down Cake

2.      Grilled Pineapple

3.      Acorn Squash (and Pineapple)

4.      Pico De Gallo

5.      Pineapple Casserole

6.      Polynesian Chicken

7.      Pineapple Sorbet

8.      Pineapple Jam

9.      Pineapple Fudge

10.      Sweet and Sour Vegetables

11.      Hawaiian Pizza

12.      Kabobs

13.      Pineapple Popsicles

14.      Pineapple Cheese Ball

15.      Tropical Fruit Salad

16.      Pineapple Marshmallow Salad

17.      Squid With Garlic and Pineapple

18.      Pork and Pineapples

19.      Honey Roasted Pineapple

20.      Cocktails!

http://www.medicalnewstoday.com/articles/276903.php

http://www.webmd.com/diet/features/8-healthy-facts-about-pineapple

http://www.wisebread.com/20-delicious-ways-to-use-pineapple

http://www.nutrition-and-you.com/pineapple.html

Digestive Enzymes and Systemic Enzymes

Enzymes have always amazed me even before I knew what they were. As a child my mother would rinse my hair with vinegar—I had the shiniest hair in the third grade. As a teenager I happened upon a skin cleanser made with pineapple enzymes—it was fantastic for my teenage acne. In my herbal course I read a discussion of enzymes and that yogurt was excellent for getting rid of dandruff—yes, it does work. I began a whole food experimentation phase. I used apple cider vinegar for poison ivy, yogurt facial masks, and discovered papaya is great for gastritis. Of course in whole food there are other constituents at work beside the enzymes.

Enzymes have multiple functions in the body. They are key to the proper digestion of food so the body can assimilate nutrients from plants and meats. Recent research has investigated the use of systemic proteolytic enzymes to support the immune system and help the body normalize the inflammatory process.  

As we age, our enzymes become depleted. Bad diet, environmental toxins and general stress contribute to the destruction and depletion of enzymes. Chronic illness also tends to deplete the body’s enzymes. When foods are cooked the enzyme contents are greatly reduced, or destroyed. When foods are commercially processed, for example in canning, they lose their enzymes.

Meats, dairy, fruits and vegetables are perfect synergistic packages—complete with the enzymes needed to digest them. Also the body is capable of producing some enzymes in our intestines. The heat of cooking processes destroys enzymes. The pasteurization process where milk is heated to approximately 145 degrees destroys bacteria and microbes, however this heating process also destroys the needed digestive enzymes. The cooking, barbecuing, frying and drying of meat destroys enzymes and makes meat harder to digest putting extra stress on the stomach and intestines. To counter this enzyme depletion we need to eat more raw foods and be careful in our choice of cooking methods. Or we may choose enzyme supplements.

Enzymes are essential for all metabolic processes. Enzymes are proteins composed of amino acids however their function is to facilitate biochemical reactions in our cells.  There are an estimated 75,000 different enzymes in the body.

Digestive enzymes have benefits for these health issues

Gas and Bloating

Heartburn/Indigestion

Constipation

Lactose Intolerance

Acid Reflux

Food Allergies/Food Intolerance

Irritable Bowel Syndrome

Pancreatic Disorders

Crohn’s Disease

Cardiovascular problems

Hypertension/high blood pressure

Weight Gain

Slow Healing

Inflammation

Fibromyalgia

Fatigue/Chronic Fatigue Syndrome/CFS

Arthritis

Asthma/Allergies & Hay Fever

Sinusitis

Tendonitis

Thrombophlebitis

Digestive Enzymes

If you have ever wondered why you feel bloated and constipated after eating the same food several days—it is because you have depleted the enzymes for digesting that type of food. If you have a tendency to over eat during family holidays, enzyme supplements can make up for over eating. 

Although the body produces digestive enzymes, there may not be enough to completely break down cooked or processed foods. The role of digestive enzymes is to break down food-derived fats, carbohydrates, and proteins into smaller substances that our bodies can use. More complete digestion results in fewer digestive problems. 

Digestion initiates when the enzyme amylase is in our saliva begins the break down of carbohydrates through chewing. Chewing food slowly and thoroughly improves digestion.The pancreas produces and secrets the enzymes ptyalin, pepsin, trypsin, lipase, and protease into the gastrointestinal tract. The small intestine itself also creates enzymes.

Systemic Enzymes

Why should we take systemic enzymes? Systemic enzymes have these functions:

·      Break down plaque in the blood veins

·      Break down fibrin that has spider webbed its way inside internal organs reducing their size and function over time

·      Moderates immune function

·      Cleans excess fibrin from the blood and reduces blood cells stickiness (fibrin and sticky blood cells are leading causes of blood clots, stroke, and heart attack)

·      Break down dead materials small enough to immediately pass into the bowel

Clean the receptors on white blood cells to improve their ability to fight off infection

Fibrin is a blood protein that aids in tissue formation. However, fibrin and fibrinogen can become problematic. Fibrins and sticky blood platelets can end up as blood clots and debris in the circulatory system. Systemic enzymes dissolve excess fibrin; remove metabolic waste produced by inflammation, while delivering nutrients and oxygen-rich blood. Therapeutic enzymes have been found to be beneficial in the treatment of various types of inflammation and cleaning the bloodstream of debris.

Enzymes have been used to treat issues caused by excessive or insufficient bacterial growth in the gut and breaking down fats.  Lipase is known to enhance mental capacity. Nattokinase is used for the prevention of inappropriate blood clotting. Serrapeptase has been used for the treatment of conditions like chronic sinusitis and carpal tunnel syndrome. To have a systemic effect, proteolytic enzymes need be taken on an empty taken on an empty stomach. They pass through the stomach or intestine lining and enter the circulatory system where they circulate throughout the body.

Enhance Your Digestion

Sprouted seeds and vegetables are exceptionally high in enzymes.  Pineapple and papayas contain large amounts of the enzymes papain and bromelain. Apples, pears, and citrus fruits are also high in enzymes. Nuts and grains such as barley, wheat and corn contain enzymes, which support metabolic functions. Raw meats contain several kinds of enzymes, including catalase and lipase. Stomach acid is important for digestive enzymes to function properly. Too little stomach acid can impair the action of digestive enzymes.

Raw foods are healthful. However, some individuals may have a weaker digestive function and have trouble assimilating raw or high fiber foods. These individuals would benefit by enzyme supplements. Grains, beans, nuts and seeds are foods that contain enzyme inhibitors.  These enzyme inhibitors can be deactivated by germinating or sprouting, which enlivens the enzymes allowing the food’s nutrients to be more available.

Fibrous foods high in cellulose are difficult to digest when eaten raw. Cooking and fermentation soften and pre-digest cellulose for easier digestion.

Drinking too much liquid with meals dilutes the concentration of hydrochloric acid and enzymes needed for proper digestion. For symptoms of indigestion drinking one teaspoon of raw apple cider vinegar, which is loaded with enzymes, in 2-4 ounces of water with your meals. To get the most out of the foods you eat avoid drinking lots of liquids 20-30 minutes before and after your meals. If you take supplements or any other pills with food, try to use no more than 4-6 ounces of water to swallow them.

http://www.deerland-enzymes.com/about_enzymes

http://www.wisegeek.com/what-are-therapeutic-enzymes.htm

http://www.enzymestuff.com/

http://www.westonaprice.org/

http://www.livestrong.com/article/550910-what-is-a-fibrin-protein/

http://www.livestrong.com/article/384304-list-of-foods-containing-enzymes/#ixzz2M2rva1Mr

www.zymessence.com/why_systemic_enzymes.html