One of the best fats to eat is coconut oil. Dr Cowan wants Bryan to get as much as he can stand into his diet. 4-6 Tablespoons or more is the goal. Coconut oil is made of Medium Chain Triglycerides (usually shortened to MCT’s). Most other vegetable oils are Long Chain Triglycerides (LCT), including canola oil. That’s about all the chemistry I’m going to talk about except to say that MTCs are used immediately for energy, help keep the blood sugars stable, improve the immune system, supports a healthy heart and are anti-bacterial. LCTs do none of that.
There are plenty of books to read to explain the benefits of coconut oil, like Sally Fallon’s Nourishing Traditions and Dr Fife’s books like Healing Miracles of Coconut Oil. The Weston Price Foundation is a great source for information about the benefits of coconut oil. With all of the sources out there to read, there is no need for me to spend time extolling it’s virtues. I’d rather talk about how to incorporate it into the diet.
We have used coconut and coconut oil in lots of ways. We put about 2 tablespoons for each person into a smoothy, which is pleasant and easy. We also have added it to tea, mixed it into water and gulped it down, and even just taken it by spoon. Of course I use it in cooking as much as I can. But, putting it into frozen barks is one of the easiest and tastiest ways to get coconut down and it seems enough like candy that it also appeases the sweet tooth.
We have made lots of different barks and “candies” with coconut oil, but this is my personal favorite because it has all my favorite snack flavors in one treat. Bryan isn’t fond of nuts chopped up in things. He likes them themselves. So his sister and I get to eat all of these, and we are happy to do so.
The Crispy Nuts are a recipe from Sally Fallon’s, NT but they can be found if you do a search. They are just nuts soaked in salt water and then dried in a dehydrator or low oven. This helps remove phytic acid. Phytic acid blocks the absorption of minerals and make nuts harder to digest.
½ C coconut oil
1/3 C almond butter
½ tsp green stevia
1/3 C chopped Crispy Almonds
1/3 C shredded coconut
1 tsp vanilla
2 tsp chocolate extract (opt)
Place coconut oil, almond butter and stevia in small saucepan over low heat. Stir until melted and smooth. Stir in remaining ingredients. Pour onto a parchment paper-lined baking sheet. Spread to desired thickness. Freeze for 15-30 minutes. Break into pieces and store in the freezer or refrigerator until ready to eat.