When I read this story of Bruce Flett, I was shocked. This man spent the greater part of last year suffering with dementia as a result of an infection in his heart and a valve replacement. Flett was unable to dial the telephone, use the computer, talk clearly, or even take care of his own basic needs. The doctor had given him no hope of recovery. His wife had almost given up, but she just could not let him go. One day, while checking a new friend’s Facebook page, she found a video on the use of coconut oil and dementia. It immediately caught her attention.
Within hours of feeding Flett coconut oil, his faculties started to return. Within three months, he has recovered enough that he is now able to drive his car and take back former responsibilities. I’m still astonished that what once was labeled the “bad” fat by dieticians, and removed from all processed foods, actually is good for you. After hearing this story, my husband said, “Buy some. I want to start taking it.” What middle-aged person that is beginning to experience their first glimpses of senior moments wouldn’t want to take something now touted as a “brain food”?
Research done by Dr. Mary Newport of Spring Hill, Florida confirms Flett’s experience. Dr. Newport’s husband suffered with severe Alzheimer ’s disease before she discovered the healing properties of medium chain triglycerides (MCT oils) and ketone bodies (the end product of the metabolism of the MCT). MCT oil, she says, is derived from coconut and palm kernel oils, and “that coconut oil is 60% medium chain fatty acids, contains no cholesterol and also contains omega-6 fatty acids.”
After receiving our first tub of coconut oil from the food co-op we order from, my daughter tried a spoonful. “This is like eating shortening,” she said, “albeit, coconut flavored.”
“If that’s the case,” I thought, “how in the world am I going to be able to do this? I don’t even like coconut.” That thought led me on a quest to incorporate coconut oil into our foods—foods we would enjoy eating. Here are ways that we have come to eat coconut oil.
As a spread. The Fletts began mixing the coconut oil with butter and using it in its place. Once accustomed to the taste, they gradually went all coconut oil. My daughter, however, discovered that coconut oil tastes fantastic spread on graham crackers. My husband spreads it on toast with jam. I prefer it spread on crackers with Nutella®.
Recipe for Snack Bars
Melt together: ½ cup butter, ½ cup coconut oil, 1 cup honey, and 1 cup chocolate chips. Once melted, add 1 cup ground flax seed, 1 cup whole wheat flour, ½ cup sesame seeds, 4 cups rolled oats, 1 teaspoon salt, and 1 teaspoon of vanilla extract. Spread mixture in jelly-roll pan and freeze. Once hardened, cut into squares and enjoy.
As a Deep-fry Fat
The Fletts use coconut oil to deep-fry their potatoes and sweet potatoes. “It’s a whole new way of thinking,” Flett’s wife, Carol, shared. “Fries can actually be good for you, because you don’t get carcinogens like you would using other oils, you just get lots of coconut oil. And they are so delicious done that way.”
Unfortunately, my husband had to take several rounds of antibiotics this winter. In order to counteract the adverse effects of them, he has been sucking down the yogurt/berry smoothies. When the coconut oil arrived from the co-op, he began adding it to his morning smoothie. What a flavor it makes with strawberry, banana, and pineapple.
Whatever your reason for wanting to ingest more coconut oil, these recipes should get you started. Maybe after eating it hidden in these foods, you can do like the big boys and eat it off the spoon.
Photo by SingChan