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Every day I hear someone bemoaning the ‘low fat’ diet, can’t have this and I can’t have that. The idea of a low fat diet is all wrong. There are good fats and bad fats. Get rid of the bad fats altogether and only use the good fats, which support heart, brain and total body health.
Here are the fat facts: Fats like vegetable oil, corn oil, peanut oil, lard, and margarine are all bad, really bad. they clog up the blood vessels, burden the heart, and upset the body’s metabolism, in so many ways, and cause oxidative stress, otherwise know as free radicals. Butter is better, because it is natural, but use sparingly. Not the best option for persons with heart disease, diabetes and many other concerns.
Extra Virgin Olive oil is great for the anti-oxidants and vitamins it brings to bear. We’ve talked a lot about it, and used it for dressing salads and for low heat cooking such as sauteéing, and to add flavor to foods after cooking, such as on the baked potato, bread dipping. But is never a good choice for high heat cooking, like frying.
I was first introduced to Coconut oil as a way to enjoy fried foods, without creating oxidation, coconut oil can take the high heat, and is unfazed. And, the fried chicken breast or fish comes out great, and without the taste of coconut.
Today, there is a new star of oils to embrace. It is the Coconut Oil. New research tells us that the lauric acid, capric acid and caprylic acids, which make up coconut oil, is responsible for its antimicrobial, antioxidant, antifungal, and antibacterial properties.
As we’ve become more concerned about our health and lifestyle, actively seeking ways to lower our risk factors for Cancer, heart disease, and diabetes, we are starting to take note of the changes to make for health. Including moving toward the whole foods diet, selecting organic products, and a cleaner lifestyle.
Coconut oil is progress in that direction, and has moved to the front of the line, because of its many health benefits. Coconut oil is called an amazing substance as it is known to fight both bacterial and viral infections. Is used exten- sively in cosmetic products for the hair and skin.
But, inside the body coconut oil helps lower cholesterol by stimulating the thyroid gland to optimal functioning.
Helps the body absorb vitamins and minerals better, especially calcium and magnesium which are essential for healthy teeth, muscles and bones.
Boosts vitality and weight loss by being a ready source of energy, and not easily stored in fat cells.
Coconut oil improves digestion, prevents and reverses irritable bowel syndrome, helps liver and kidney problems and so much more.
Start today, using this wonderful aid to better health. Liquefy and use half and half with olive oil in a dark glass bottle with a pour spout. Keep near the stove, in easy reach, for daily use on salads, in all cooking and flavor with herbs and spices for a dipping oil. For frying use it un-diluted. You still don’t want to eat fried more than twice a month, but when you do, this is the best oil. In summertime it will remain liquid.
Coconut oil is an all-natural oil, totally tasteless, yet is much superior to other cooking oils. Try it for a few months and see the difference. (And let me know.) Remember, Health is a Choice !
Carolyn Guilford is a former Critical Care Nurse, certified in Cardiology and Hematology. She consults on Diabetes and Cancer Nutrition, having matriculated the NBCCF’s Project LEAD, AASU, GSU, University of Kansas, NIH, and has earned National Certification in Nutrition consulting and wellness. Carolyn can be contacted via: www.Health-Restorationconsulting. com or Health Restoration Consulting P.O. Box 2814,
Savannah, GA 31402