Please consult your doctor or regular health physician before following suggestions found in any Sun Day health columns/stories.
Norma Thompson is a former hospital dietician and lifetime member of the American Academy of Nutrition and Dietetics.
Coconut oil is hard like Crisco at room temperatures under 76 degrees. At higher temperatures, it starts to turn liquid. I have had shipments where, if the package has been in the sun, the bottle is completely liquid. It should be left at room temperature and never placed in the refrigerator, or it will be so hard you won’t be able to penetrate it.
Because coconut oil is somewhat of a detoxifier, start out slow for a couple of days with one or two teaspoons a day, working up to two to four tablespoons, which is the recommended amount and what I teach in my classes. It is not difficult to work in this amount the following ways:
• use to fry meat, fish, poultry, eggs, etc.
• put some over hot steamed vegetables
• add to homemade soups and chili
• add to a glass of warm water with half a lemon and some Stevia for a sweetener
• delicious spread on slice of bread with a slice of avocado and tomato
I do not like it in cold things as smoothies, shakes or homemade salad dressings as it solidifies.
For the best healthy dressing use:
1/3 cup unrefined apple cider vinegar or lemon juice
2/3 cup extra virgin olive oil
Stevia for sweetening
Organic spices of your choice as oregano, basil, chopped garlic, unrefined salt
The shelf life of coconut oil is three or more years. Since it is my favorite food, and I use so much, I buy it by the gallon from Dr. Mercola’s website or from Tropical Traditions. It is cheaper by the quantity. You can buy quarts from them also or buy at a health food store or many grocery stores. Be sure it is virgin and not hydrogenated or refined.
Coconut is the only oil that should be used for cooking as it is heat stable. It will not produce free radicals as polyunsaturated fats do. (soybean, canola, corn, safflower, etc.)
