|
Untitled Document
Really raw coconut flakes, organically sourced and dried slowly at very low temperatures. The most nutritious and delicious coconut flakes on the planet!
Source and Processing
This product starts as 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 it is dehydrated at such a low temperature, the enzymes, vitamins and minerals are preserved. The result is shredded, raw coconut that tastes great, has a wonderful texture, and contains the nutritional benefits of the coconut.
Most shredded, dried coconut available online and in health food stores is actually desiccated coconut. Chlorinated water is used to clean and sterilize the coconuts once they are opened and peeled. The coconut meat is grated, often lightly pressed to remove some of the milk (moisture) and then dried in huge ovens at temperatures between 170°-180° F (76°-82° C). Coconut sold in grocery stores’ desiccated coconut is soaked in corn syrup, propylene glycol and sodium metabisulfate to preserve it. There is a huge difference between these raw, dehydrated coconut flakes and most store-bought sweetened flakes.
Benefits
These flakes have all the benefits of coconut as the oil is allowed to remain in the coconut meat when it is processed.
Coconut Oil is a colorless to pale brownish yellow oil that has a melting point ranging from 73°F to 78°F. It has been described as the "Healthiest Oil on Earth." Coconut oil is composed mainly of medium-chain-fatty-acids (MCFA) with 86.5% saturated fatty acids, 5.8% monounsaturated fatty acids, and 1.8% polyunsaturated fatty acids. It is the worlds ONLY low-calorie fat! Of the saturated fatty acids, coconut oil is primarily 44.6% lauric acid, 16.8% myristic acid, and 8.2% palmitic acid. In comparison to most oils, coconut oil has a long shelf life of up to three years, which is due to its natural ability to not be affected by fluctuating temperature and oxidation. Among the most stable of all oils, coconut oil is slow to oxidize and thus resistant to rancidity.
The critical health factor in coconut oil is the medium chain fatty acids, also known as medium chain triglycerides (MCTs).
These MCTs differ from longer fatty acids found in other plant-based oils known as triglycerides (LCTs). LCTs are stored in the body as fat while MCTs are burned for energy and expire quickly in the body. The MCTs found in raw coconut oil help raise the body’s metabolism to aid with weight loss and add health-heightening properties.
Other benefits of eating this product include:
- Rich in dietary fiber
- Building muscle mass
- Research has suggested it can reduce the viral load of HIV
- Its organic iodine content aids in the prevention of goiter
- Heart Healthy
- Increases metabolism
- Appropriate for diabetics (low glycemic)
- Immunity booster
- And much more!
Suggested Uses
- Mix into smoothies
- Eat as a snack
- Add to cereal
- Use in homemade granola
- Use to make fabulous desserts.
Recipe
Coconut Fudge (8 servings)
Ingredients
- 1 ½ cups soaked and dehydrated walnuts
- 1 ½ cups soaked and dehydrated pecans
- 1 ½ cups coconut flakes
- ½ cups of cacao powder
- ½ cup of agave nectar
- ¼ cups of coconut butter
- 1 tsp of vanilla powder
- ¼ cup of water (may need to add more)
Preparation
- Melt coconut butter in a dehydrator.
- Process nuts in food processor or blender until creamy.
- Place all remaining ingredients in a bowl and stir until well mixed.
- Place in a brownie pan and chill.
- Cut into squares and serve.
- Store in refrigerator
Disclaimer: This statement has not been evaluated by the FDA and is not intended to be a substitute for professional medical advice, nor is this information meant to diagnose, treat, cure, or prevent any disease.
|