Coconut Oil and Swine Flu Immunity-- Information from the Weston A. Price Foundation

This is quoted from an email sent to the Weston A. Price Foundation members. It's important information that I thought everyone should know about!

With all the dire warnings, where is the message about building natural immunity?

You are all aware of the dire warnings about swine flu, the outbreak that started in the Mexican village of La Gloria and which local residents blame on infection and/or toxins coming from local confinement hog operations.

The internet is abuzz with warnings bordering on hysteria (conventional media) to a variety of conspiracy theories, and even to allegations that the pandemic is a government fabrication designed to sell stockpiles of anti-viral medications.

Conventional medical advice ranges from wearing face masks to taking the anti-viral drug called tamiflu (which can have many serious side effects, see http://www.askapatient.com/viewrating.asp?drug=21087&name=TAMIFLU.)

It is interesting to note that not once in all the media broadcasts have we heard any mention of building natural immunity

NATURAL IMMUNITY
Fortunately, we do not have to sit back and listen to the news about swine flu feeling helpless and anxious. We can be proactive by simply nourishing ourselves and our families.

Vitamins A and D in cod liver oil offer strong protection against infection of all types, as well as against environmental toxins.

Vitamin C is important-either from vitamin C-rich foods like sauerkraut, or from one of the natural vitamin C supplements recommended in our Shopping Guide.

Healthy gut flora provide 85 percent of our protection against disease. Be sure to consume healthy lacto-fermented foods and beverages every day and avoid the foods that disrupt gut flora, especially refined carbohydrates.

Bone broth plays a double role of supporting the immune system and helping the body detoxify.

COCONUT OIL
We are grateful to Beth Beisel, registered dietitian and WAPF member for reminding us about the protective factors in coconut oil. Swine flu is a lipid coated virus (http://www.pnas.org/content/98/5/2115.full.pdf+html), and thus is inactivated by sufficient amounts of monolaurin. (Our bodies convert lauric acid, found in coconut oil, to monolaurin).

According to our own Dr. Mary Enig, two to three tablespoons of coconut oil per day appears to be an adequate dosage to fight infection, even from virulent antibiotic-resistant organisms such as MSRA.

There are lots of ways to get coconut oil into the diet: stir coconut oil in some tea; make macaroons; replace some of the butter in baking with coconut oil; and use it in cooking/sautéing. Mary's oil blend (see below) is a good way to incorporate coconut oil in cooking and salad dressings.


MARY'S OIL BLEND
1/3 melted coconut oil
1/3 sesame oil - expeller pressed
1/3 100% olive oil

Combine oils, store in a tight container, in an area free from sunlight, and use in cooking or on salads.


COCONUT SMOOTHIE
Beth has shared this great smoothie recipe with us.

1 banana
1 cup frozen mango
1 cup frozen pineapple
1 cup orange juice
1/2 cup pomegranate/blueberry juice
1/2 cup natural yogurt or kefir, preferably homemade from raw milk
1/2 can coconut milk

Whirl in blender and drink to your health!


For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

For information on the Weston A. Price Foundation go to their website at http://www.westonaprice.org

Tropical Coconut Fruit Salad

This heavenly coconut fruit salad is made with tropical fruit (or a mixture of tropical and local fruit) tossed together in a sweet coconut-lime fruit salad dressing that enhances the luscious taste. Follow the recipe or choose your own combination of fruit for this easy fresh fruit salad.


Ingredients:

3-4 sliced fresh pitted apricots (about 1 cup)
1 cup strawberries, sliced or cut into quarters
2 kiwi fruit peeled and sliced (about 1 cup)
1 cup fresh pineapple
1 banana, sliced
1 cup mango, cubed
(You can also add 1 cup other tropical fruit, such as dragon fruit, lychees, longans, or rambutans.)
Garnish: starfruit slices


Preparation:

Prepare the Dressing (see recipe below). Place all the fresh fruit in a mixing bowl. Pour Dressing over and toss well to mix. Pour or scoop the fruit salad into a serving bowl. Garnish just before serving with a star fruit slice.



Tropical Coconut Fruit Salad Dressing:

1/4 cup coconut milk
1 Tbsp. freshly-squeezed lime juice
1 Tbsp. honey
3 tablespoons flaked coconut


Preparation:

Stir dressing ingredients together in a cup until honey dissolves. Pour over fruit salad. (This also makes a nice salad dressing for other salads. Try tossing some on a grilled chicken, strawberries and spinach salad. Mmmm.)


YIELD: 1 large bowl of fruit salad

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Crispy Coconut Chicken Salad

Ingredients:
2 boneless, skinless chicken breasts
1/4 cup unsweetened coconut flakes
1/4 cup ground almonds
1 egg, beaten
2 tablespoons virgin coconut oil
4 cups mixed greens

Directions:
1. Rinse chicken and pat dry. Cut chicken into strips and set aside.

2. Mix coconut flakes and ground almonds together on dinner plate. In medium bowl, beat egg. Dip chicken strips in egg and roll each strip in coconut-flax mixture.

3. Heat oil in pan and saute chicken strips until completely opaque through center.

4. Serve over bed of mixed greens with lemon-olive oil dressing or your favorite vinaigrette.

Per serving: 4g carbs; 2.6g fiber; 18g protein; 16g fat; 83mg cholesterol; 61mg sodium; 220 calories.

From the book The Coconut Diet: The Secret Ingredient that Helps You Lose Weight While You Eat Your Favorite Foods by Cherie Calbom with John Calbom. Copyright 2005 by Cherie Calbom and John Calbom. Reprinted by permission of Warner Books, Inc, New York, NY. All rights reserved.

To find out some of the many benefits of consuming coconut oil, go to http://coconut-oil-diet.com now!

Coconut Melon

This is a simple, but healthy and fun dessert.

1 cup unsweetened coconut milk
2 tablespoons raw sugar or honey
1 teaspoon fresh lime juice
1/4 cup unsweetened dried coconut
1 honeydew melon, scooped in balls or diced


In bowl, mix milk, sugar and lime juice and stir well. Chill until ready to use. Place melon in large bowl. Add coconut and stir gently to combine. Add coconut milk mixture and toss to coat. 4-6 servings



To find out the amazing diet secrets of coconut oil visit our website at http://coconut-oil-diet.com.

More Coconut Oil Salad Dressing Recipes

Using the previously posted recipe for healthy coconut mayonnaise, you can make the following salad dressings:

Healthy Ranch Dressing

1 cup buttermilk
1/2 cup coconut mayonnaise
1/2 teaspoon onion flakes
1/2 teaspoon garlic powder
1/2 teaspoon fresh parsley
1/2 teaspoon fresh dill
a dash of paprika
1 teaspoon white wine vinegar
freshly ground black pepper
sea salt to taste

Blend until smooth. Refrigerate. This dressing will thicken as it cools. You can
use it instead of mayonnaise and can dilute it with more buttermilk if you want
thinner dressing.


Healthy Blue Cheese Dressing

1 cup coconut mayonnaise
4 tablespoons sour cream
1/4 lb. blue cheese
1 cup buttermilk
2 tablespoons lemon juice
1 teaspoon honey
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
1 teaspoon white pepper
1 dash Tabasco
1 dash Worcestershire sauce

Blend mayonnaise, sour cream, blue cheese and buttermilk. Add remaining
ingredients. Blend until well creamed. Store in glass jar in refrigerator. Best after
refrigerated two hours. If this tastes too tart, add a little more honey.
This dressing keeps for several weeks. It is delicious on a tossed green salad or
you might like it on grapefruit and avocado salad.


Coconut Oil Vinaigrette

1/4 cup red wine vinegar
1/2 cup liquid virgin coconut oil
1/2 cup virgin olive oil
sea salt and pepper to taste

Wisk all ingredients together in a small bowl. Store in glass jar in refrigerator and
warm to room temperature before using. Try adding minced garlic, parsley, onion powder, cayenne powder, dill weed, parmesans cheese, or Dijon mustard to the recipe for variations.

Coconut Mayonnaise

This is Cherie Calbom's recipe from her book, The Coconut Diet.

I have tried this and it is excellent! I use it instead of store bought mayonnaise or salad dressing.


1 whole egg
2 egg yolks
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt or Celtic salt
1/4 teaspoon white pepper
1/2 cup Virgin Coconut Oil (melted if solid)
1/2 cup extra virgin olive oil

1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a food processor or blender: Then with the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. It should take about two minutes to add the oil.
2. Continue blending until there is no free standing oil.

Makes about 1 1/2 cups

This is Cherie Calbom's recipe from her book, The Coconut Diet. You can find the recipe on her site at http://www.coconutdiet.com/coconut_mayonnaise.htm.


Thousands of people are losing weight and getting healthier with coconut oil diets. To find out what the secrets of the coconut oil diets are go to Coconut-Oil-Diet.com.

Coconut Oil Coleslaw

Here is a great recipe for those who are trying to lose weight.

Coconut Oil Coleslaw

1 cup virgin coconut oil
2 tablespoons raw honey
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon white pepper
3/4 cup of your favorite vinegar

Mix dry ingredients. Add vinegar and slowly blend in coconut oil. Pour over shredded cabbage and enjoy.