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Untitled Document
Here is an interesting product with all the delicious benefits of coconut in a spread! Throw away your butters and margarines and say hello to this delicious coconut spread.
Source and Processing
This delicious coconut spread is free of additives. It looks like white icing and has a light sweet coconut taste.
It is made by first drying organic coconuts and then grinding it into a paste. It is very shelf-stable without needing any preservatives. Our manufacturers in the Philippines do a special processing of our coconuts so the temperature remains low. Standard coconut is blanched at 170-180 degrees F and dried at temperatures between 160-170°F. Our manufacturers keep the temperatures around 103°F and do not blanch the coconuts.
Like natural peanut butter or almond butter, the oils in the coconut spread will naturally rise to the top of the jar as it sets. If binders, fillers or hydrogenated oils were added, this separation would not occur. However, we do not use, nor would we ever advocate such a product. We choose to sell unadulterated products that are as healthy and of as high a quality as is obtainable. It is also important to know that the oil will turn to a solid at temperatures cooler than 76°F.
Benefits
This spread has 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
- Spread for crackers and bread
- Make delicious and nutritious brownies/fudge
- Making chocolate
- Dietary supplement
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.
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