Coconut Oil – In Your Life

I took a few books with me on vacation and I’m so glad one of them was The Coconut Oil Miracle by Bruce Fife, C.N., N.D.! I had heard about this book from my mentors Rick and Karen Dina. They are the physicians who conduct the RAW Food Nutrition Certification courses at The Living Light Institute in California. I learned from them that Coconut oil is a saturated fat that is unique from other saturated fats. Coconut oil has medium-chain fatty acids and that makes all the difference!
I turned 50 on my vacation and there’s just something about milestone birthdays that get you thinking about your health. I admit, I have a very clean diet. I probably eat more fruits and vegetables than most people. But, the one hold out that I have continued to turn to is margarine. Yes, I can hear the gasps coming out of your mouth! I suppose my excuse is, I still have kids living in my home, and getting them off margarine is like asking them to stop using their phones for a day – impossible! This turning 50 thing, got me thinking. Why did I keep this one “bad” choice in my life. And, like so many things – I needed to be educated to finally release what I knew intuitively was not good for me.
Bruce Fife has done a fantastic job compiling facts about the different fats in the American diet. He explains science in a way that I find interesting. And the argument he makes for actually increasing fat – in this case – coconut oil – in your life, is very compelling! Here’s a quote from the book:
“No legitimate research has ever demonstrated any proof that natural, non-hydrogenated coconut oil adversely affects blood cholesterol levels. The reason is because it is composed primarily of medium-chain fatty acids. These fatty acids are different from those commonly found in other food sources and are burned almost immediately for energy production and so they are not converted into body fat or cholesterol to the degree other fats are and do not affect blood cholesterol levels.”
So, my challenge is clear. I am eliminating margarine in my life and substituting it for coconut oil. I was so inspired by Bruce Fife’s information that I began cooking with coconut oil while we were on vacation. Adding it into pancake batter, sauteing potatoes, kale and onions from the farmer’s market with it and of course, all of my raw desserts. No one noticed a difference! I believe part of that is because I have found a great brand of coconut oil that does not taste like coconuts. It’s Omega Nutrition’s Certified Organic Coconut Oil. Here’s a great, easy Coconut Butter recipe from The Living Light Institute.

Coconut Butter
Yield: 24 servings (2 teaspoons each)
1 cup coconut oil
1/2 cup agave nectar
1 teaspoon turmeric
Pinch crystal salt

1. If the coconut oil is firm, place it in a glass container in the dehydrator or a warm water bath until it becomes liquid.
2. Put the liquid coconut oil in a bowl with the agave nectar, turmeric, and a pinch of salt, mix well.
3. Pour the mixture into a small serving bowl and refrigerate to chill. Do not freeze.
4. Place the chilled sweet butter in a glass container to store. Refrigerate. Will keep for up to six weeks.

I’m looking forward to this challenge! And just to be sure I’ll never stray again, I’m switching my kids to butter.