How to Consume Virgin Coconut Oil Orally? Try Coconut Oil Smoothie Keto

Can you eat raw virgin coconut oil?

YES. The basic rule of raw foods is that foods are unprocessed and uncooked to retain highest nutritional value and benefit to the body. 

With regard to virgin coconut oil, during extraction of the coconut oil, the temperature cannot go above 40 C / 104 F. If it does, the oil cannot be classified as raw.


How to add virgin coconut oil to diet?

You can use it for cooking your favorite dish. Virgin coconut oil is perfect for cooking because almost 90% of its fatty acids are saturated, making it extremely stable at high temperatures.

Virgin coconut oil can be substituted for other oil or butter in a 1:1 ratio in most recipes.

You can add virgin coconut oil to coffee or tea.


Can you swallow virgin coconut oil?

Drink virgin coconut oil. It is nutty delicious. Just consume it by the spoonful (in moderation; a tablespoon is just all the fat you should drink in a day). Just do not waste it by using it as a mouthwash to whiten your teeth. 


How do you take virgin coconut oil?

Start slowly to avoid the unsettled stomach and loose stools that may occur with high intake. 

Consume 1 teaspoon per day, gradually increasing to 1 tablespoon per day over 1–2 weeks. 

Consuming 1- 2 tablespoons per day is enough to achieve health benefits, but it is best to work up to this amount gradually.

VIRGIN COCONUT OIL SMOOTHIE KETO RECIPE

This coconut oil smoothie keto was concocted to boost immunity.

Make an emulsion. It will be quite helpful in making the virgin coconut oil more miscible with water and easier to digest. For this, we use non-GMO lecithin to bind the ingredients together. 

Lecithin from non-GMO soy or sunflower seed is rich in inositol and choline, which are elements that nourish the brain and overall cell function. It is also extremely bioavailable in pasture-raised egg yolks.


INGREDIENTS:

1-tablespoon wildflower raw honey (optional)

1–2 tablespoons high quality virgin coconut oil

1–2 teaspoons sunflower seed lecithin powder. If working with granulated lecithin, always use a bit more (in this coconut oil smoothie, it would be about 1 tablespoon).


PREPARATION PROCEDURE:

1) Use ¼-cup hot water.

2) Blend on high for 30 seconds, or until the mix is emulsified or fully blended.


When should I drink VCO?

In general, either virgin coconut oil smoothie may be taken anytime of the day, as a single dose or divided doses spread throughout the whole day. If specific concern is weight loss, take it before meals. If problem is constipation, take it after dinner.


RELATED POST: Ultimate List of Foods to Boost Immunity Quickly

VIRGIN COCONUT OIL FREQUENTLY ASKED QUESTIONS (FAQs)

Which virgin coconut oil is best? 

Viva Naturals Organic Extra Virgin Coconut Oil, 16 Ounce
The Viva Naturals is made of only the finest organic coconut fruits, harvested by hand from the ecologically sustainable plantations in the Philippines, and undergoes a procedure that does not include anything artificial. 

The coconut fruits are harvested at their peak freshness before these are extracted into the purest possible form of virgin coconut oil.

Nutiva Organic, Unrefined, Virgin Coconut Oil, 78 Fl Oz
Nutiva virgin coconut oil has almost the same composition of medium-chain triglycerides in a vegan, non-GMO formulation. The United States Department of Agriculture (USDA) certified it as organic so you will feel more at ease whenever you consume a teaspoonful of this virgin coconut oil.

Nature's Way Organic Extra Virgin Coconut Oil, Pure & Unrefined, Cold-Pressed, USDA Organic, Non-GMO, 32 Ounce
You can have peace of mind knowing Nature’s Way is pure and contains no gluten or hexane. It does not contain GMO ingredients as well. It is a good product to maintain your healthy hair and skin while also giving it the chance to boost your immune system.

How do you know if coconut oil is virgin?

Unrefined coconut oil is normally considered virgin and it have a light delicious coconut taste and aroma that will vary from brand to brand. 

This “virginity” mostly depends on the freshness of the coconut used and type of processing it was subjected to.


What is the difference between virgin coconut oil and regular coconut oil?

Coconut oil comes in two forms: refined and unrefined, or virgin.

The instant differences between Virgin and Refined Coconut Oil are the taste and aroma.

Another difference between virgin coconut oil and refined coconut oil is that virgin coconut oil is unrefined.  

Virgin coconut oil is usually produced using cold pressed method. It is extracted using a single press method from fresh coconut meat that is grated and dried for a couple of hours at a temperature lower than 40 degrees Celsius.

On the other hand, refined coconut oil comes from dried coconut meat. The oil is taken out under high heat (often steam) and then goes through a bleaching (natural earthen bleaching clay) and deodorizing process. 

Refined coconut oil does not smell like coconut -- it has a neutral odor and flavor.


Is virgin coconut oil anti inflammatory?

Interestingly, virgin coconut oil has been shown to have anti-inflammatory benefits.

It has antimicrobial effects on Clostridium difficile. The medium-chain fatty acids in coconut oil have an antimicrobial effect on different fungal diseases that can occur in the body.

In one research study, scientist applied virgin coconut oil to the inflamed ears of rats. Not only was virgin coconut oil found to have an anti-inflammatory effect, but it relieved pain as well.


RELATED COCONUT RECIPES:

Jamie Oliver's Paleo- Grain Free COCONUT BREAD Recipe (Original Gluten-Free Sandwich Bread)

How to Make Jasmine Rice Pudding- Quick Recipe for Jasmine Rice Pudding without Coconut Milk

How to Make Homemade Coconut Mayonnaise - Healthy Coconut Recipes

VIRGIN COCONUT OIL BENEFITS

Organic virgin coconut oil has many health benefits, however be sure to consume organic, unrefined virgin coconut oil.

For many years, we have been fooled to believe that virgin coconut oil is completely bad for the body.

Virgin coconut oil is made up of almost 90% saturated fats.  Saturated fats called medium chain triglycerides (MCTs) that are not as all other saturated fats (such as long-chain triglycerides (TCL)) found in most foods.

Actually, MCTs are metabolized differently. They are more rapidly degraded and absorbed by the body, providing a quick energy source and less likely to be stored as fat in your belly. Medium chain triglycerides are therefore extremely beneficial for your health and metabolism.

There is increasing evidence that virgin coconut oil offers some health benefits, both internally and externally. Here are some of the benefits based on several research studies. 

Remember some of the experiments are done on rats, so you are lucky if are a rat. This is not a cure-all product. It may work for others but will not effective on your condition. 

1) Virgin coconut oil can help with weight loss. It can aid with weight loss, especially with doses of unrefined coconut oil. It also acts as an appetite suppressant. 

Capric acid in virgin coconut oil helps boost thyroid performance, which in turn reduces a body's resting heart rate and aids in burning fat for an increased energy boost.

The fat in coconut oil raises our metabolism of fat and stabilizes our weight. 

A tablespoon of oil can quell cravings for sweets in the afternoon.

2) Helps stop heart disease and high blood pressure. The fatty acids in virgin coconut oil can encourage your body to burn fat, and they provide quick energy to your body and brain. They also raise HDL (good) cholesterol in your blood, which may help reduce heart disease risk.

3) Good for lowering blood sugar and minor diabetes. Extra virgin coconut oil can reduce hypoglycemic attacks, hunger pangs and snacking during meals by contributing to stabilizing the glycemic response.

4) Helps fight back against Alzheimer's disease. The medium-chain fatty acid (MCFA) component in virgin coconut oil aids in restoring brain function in Alzheimer patients.

5) Aids in liver health. Virgin coconut oil also guards against any damage to the liver.

6) May reduce seizures. Capric acid in virgin coconut oil acts as a non-competitive AMPA receptor antagonist at therapeutically relevant concentrations, in a voltage- and subunit-dependent manner, and this is sufficient to explain its antiseizure effects.

7) A boost in good cholesterol. It can increase one's level of good cholesterol.

8) Help in quality of life (QOL) among breast cancer patients. Virgin coconut oil consumption during chemotherapy helped improve the functional status and global quality of life (QOL) of breast cancer patients. 

In addition, it reduced the symptoms related to side effects of chemotherapy.

9) Virgin coconut oil boosts energy. Unrefined coconut oil can increase energy and endurance.

10) Aids with digestion. It helps with food digestion by aiding the body take in fat-soluble components like vitamins and magnesium.  

Is coconut oil good for gut bacteria?

Some Youtubers and armchair experts claim that virgin coconut oil has a probiotic effect and strengthens the intestinal flora.

Lauric acid makes up about 50% of the fatty acids in coconut oil. When your body digests Lauric acid, it forms a substance called monolaurin. 

Both Lauric acid and monolaurin can kill harmful pathogens, such as bacteria, viruses, and fungi.

11) Acts as an ointment for wounds and burns. Virgin coconut oil is good for the skin, especially in the treatment of dermatitis, wounds, and burns. 

12) Acts as an anti-aging component. Rich with antioxidants, virgin coconut oil is known to slow the aging process, generally by curbing any undue stress on the liver. This is according to anecdotal testimonies of some beauty bloggers on Youtube.

There is some evidence that virgin coconut oil may help treat dermatitis better than other oils.

One such research study looked at the effects of coconut oil in rats and found faster healing time for wounds. Researchers attributed this to increased collagen components from the coconut oil.

13) May protect your skin, hair, and teeth. Virgin coconut oil has many uses that have nothing to do with eating it or making coconut oil smoothie keto.

Many beauty conscious people use it for cosmetic purposes to improve the health and appearance of their skin and hair.



REFERENCES:

Chang P, Augustin K, Boddum K, Williams S, Sun M, Terschak JA, Hardege JD, Chen PE, Walker MC, Williams RS. 2016. Seizure control by decanoic acid through direct AMPA receptor inhibition. Brain. 139 (Pt 2): 431–443. doi:10.1093/brain/awv325. PMC 4805082. PMID 26608744.

Erica Palmcratz Aziz. 2018. Superfood Boost: Immunity-Building Smoothie Bowls, Green Drinks, Energy Bars, and More!. Skyhorse. ASIN: B075SK3KDC. https://amzn.to/2yhxKUv

John Schott. 2015. Superfood Shakes: How To Go Beyond Smoothies to Craft Whole Food Super Shakes to Enhance Natural Immunity, Strength, and Beauty. Archangel Ink. ASIN: B015YS0CF0. https://amzn.to/2UNgTQO



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Easy and Moist Southern Coconut Cake Recipe with Coconut Milk by Bobby Flay - Southern Foods Recipes

Health Benefits of Eating Coconuts

It Can Lower Cholesterol Your Levels: In a study performed by the Food and Nutrition Research Institute, in Bicutan, Taguig, in the Philippines, twenty-one test subjects with moderately elevated blood cholesterol who ate dried coconut flakes daily for fourteen weeks lowered their serum triglycerides and LDL cholesterol levels by up to 6.3 percent.

Reduction of Stroke and Heart Disease Risk: In a study published in the March 1993 issue of the Journal of Internal Medicine, a team of researchers from the Primary Health Care Centre in Sjöbo, Sweden, set out to study incidence of stroke in the coconut-eating population on the island of Kitava in Papua New Guinea. The population, which practices a subsistence lifestyle that is uninfluenced by Western dietary habits, relies on found tubers, fruit, fish, and coconut as dietary staples, with coconut making up the largest portion of the inhabitants’ diets. Of the total population, 1,816 subjects were estimated to be older than three years of age, and 125 were estimated to be sixty to ninety-six years old. The frequencies of spontaneous sudden death, exertion-related chest pain, hemiparesis, aphasia, and sudden imbalance were assessed through semi-structured interviews of 213 adults aged twenty to ninety-six. Resting electrocardiograms (ECGs) were recorded in 119 males and 52 females. No case corresponding to stroke, sudden death, or angina pectoris was described by the interviewed subjects. Stroke and heart disease were absent in this population, even in the older adults. In Western cultures, stroke and heart disease occur in an average of more than 11.3 percent of the overall, adult population.

For Better Cardiovascular Health: Before 1991, coconut was the primary dietary staple in Sri Lanka. The average Sri Lankan ate 132 coconuts per year. Heart attacks and heart disease were rare. In fact, they were so rare that in 1978 the United Nations reported that Sri Lanka had the lowest death rate from ischemic heart disease than any other country in the world. Yet, after an aggressive health campaign in the early 1990s that discouraged coconut-eating (due to a misguided theory that fat in coconut leads to heart disease), coconut consumption dropped to about 90 per person. With the drop in coconut consumption, hospital admission rates for heart attacks increased by about 120 percent for women and137 percent for men.

A study published in the January 2012 issue of Asia Pacific Journal of Clinical Nutrition showed that Filipino women who consumed coconut had healthier blood lipid profiles, a major determinant of heart disease, than those who did not.

Reduction of Parasites and Other Pathogens: The medium chain fatty acids and lauric acid in coconut have long been credited, in coconut-eating cultures, for their impact on reducing parasites and bacterial, fungal, and viral infections. In 2010, researchers from Heinrich Heine University in Düsseldorf, Germany, found that coconut also works to keep sheep parasite-free. 

"EASY AND MOIST SOUTHERN COCONUT CAKE RECIPE WITH COCONUT MILK" - Southern Foods Recipes

Serve your friends and guests with this delicious coconut cake – a perfect for any special occasion or family desserts. A real treat for those who love great tasting food.


SERVES 8

INGREDIENTS:

Cake
2 tablespoons butter, at room temperature, for the pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 vanilla bean, split lengthwise, seeds scraped out and reserved
1/2 teaspoon pure vanilla extract
2-1/4 cups cake flour, plus more for the pans
1-3/4 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon fine salt
12 tablespoons (1-1/2 sticks) unsalted butter, cut into 12 pieces, slightly cold


Coconut Filling
3/4 cup Coconut Custard (follow the recipe below), cold
3/4 cup heavy cream, cold


Coconut Butter cream
1-1/2 cups (3 sticks) unsalted butter, at room temperature
1/3 cup confectioners’ sugar
3/4 cup Coconut Custard (follow the recipe below), cold
Pinch of fine salt
Coconut Simple Syrup (follow the recipe below)
2 cups sweetened flaked coconut, lightly toasted


BAKING DIRECTIONS:

1) To make the cake, preheat the oven to 350°F. Butter and flour two 9 × 2-inch round cake pans and line the bottoms with parchment paper.

2) Whisk together the milk, egg whites, vanilla seeds, and vanilla extract in a medium bowl.

3) In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder, and salt. With the mixer running at low speed, add the butter, one piece at a time, and continue beating until the mixture resembles moist crumbs. Add all but 1/2 cup of the milk mixture and beat on medium speed until pale and fluffy, about 1-1/2 minutes. With the mixer on low speed, add the remaining 1/2 cup milk mixture. Increase the speed to medium and beat for 30 seconds more. Scrape the sides of the bowl and mix for 20 seconds longer. Divide the batter evenly between the cake pans and smooth the tops with a rubber spatula.

4) Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pans on a baking rack for 10 minutes. Then run a small knife around the sides of the pans and invert the cakes onto the baking rack. Remove the parchment paper and let cool completely, about 45 minutes.

5) To make the coconut filling, combine the custard and cream in a bowl and whip until soft peaks form.

6) To make the coconut butter cream, beat the butter and confectioners’ sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt, and beat until smooth.

7) To assemble the cake, use a long serrated knife to slice each cake horizontally into 2 layers. Reserve one of the flat bottom layers for the top of the cake. Place another one of the layers on a cardboard round, cut side up, and brush with some of the coconut simple syrup. Spoon one-third of the coconut filling onto the cake, and using a small offset metal spatula; spread it into an even layer, leaving a ½-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer, cut side down, on top of the cake. Frost the sides and top of the cake with the butter cream. Pat the toasted coconut onto the sides of the cake and sprinkle some on the top.


Related Post: If you like, nutritious coconut then you will surely love this coconut bread. Get the recipe here; click… Jamie Oliver's Paleo- Grain Free COCONUT BREAD Recipe (Original Gluten-Free Sandwich Bread).

How to Make Southern Coconut Custard

INGREDIENTS:

3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped out, bean and seeds reserved
4 large egg yolks
1/3 cup sugar
3 tablespoons cornstarch
2 teaspoons Malibu coconut rum (you can also use Coconut Rum Liquor Quik Essence)
1/2 teaspoon pure vanilla extract


COOKING DIRECTIONS:

1) Combine the milk, coconut milk, and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.

2) Whisk the egg yolks, sugar, and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Then return the mixture to the pan, set it over medium heat, and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean, and whisk in the rum and vanilla extract. Let cool to room temperature; then cover with plastic wrap and refrigerate until cold, at least 2 hours.


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How to Make Coconut Simple Syrup

INGREDIENTS:

1 tablespoon sugar
3/4 cup sweetened flaked coconut


COOKING DIRECTIONS:

1) Combine 1-1/2 cups water and the sugar in a saucepan, and bring to a boil. Stir in the coconut, remove from the heat, and let sit for at least 30 minutes and up to 4 hours.

2) Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let it cool.


Related Post: Do not buy those highly processed foods full of artificial additives. Make your own healthy food; it is very easy and fast. Try this one! How to Make Homemade Coconut Mayonnaise - Healthy Coconut Recipes.



References:

This coconut cake recipe was adapted from Bobby Flay’s "Toasted Coconut Cake with Coconut Filling and Coconut Butter Cream" from the famous book:

Bobby Flay, Stephanie Banyas and Miriam Garron. 2010. Bobby Flay's Throwdown!: More Than 100 Recipes from Food Network's Ultimate Cooking Challenge, First Edition edition. Clarkson Potter. ISBN-10: 0307719162

Stephanie Pedersen. 2015. Coconut: The Complete Guide to the World's Most Versatile Superfood (Superfoods for Life). Sterling. ISBN-13: 978-1454913405

How to Make Homemade Coconut Mayonnaise - Healthy Coconut Recipes

Coconut oil has been unjustly criticized and is really one of the good fats. Coconut oil is made up primarily of saturated fat, a substance once avoided like the plague by health professionals. But coconut oil, now deemed a healthy saturated fat containing medium-chain fatty acids, actually reduces hunger and promotes higher fat burn—a one-two punch for weight management. It also lowers bad cholesterol while boosting brain function.

Coconut oil has been several decades it has been used in hospital IV solutions to feed critically ill patients and that it is a major component of baby formula because it provides many of the same nutrients as human breast milk.

Coconut oil could be used to treat a number of common illnesses and is considered by the United States Food and Drug Administration (FDA) to be a safe, natural food. (It is on the FDA’s exclusive GRAS list, which means it is “generally regarded as safe.”)

Solid at room temperature, coconut oil melts into a liquid quite easily and is great for sautéing kale and sweet potatoes. The flavor is mild and in most recipes, its presence is completely undetectable because of the small amount used. I prefer to buy and use virgin coconut oil (as opposed to refined coconut oil—the label is clearly marked), because more of the nutrients are kept intact this way. I often use Nature's Way Extra Virgin Organic Coconut Oil I bought from Amazon.com. It is best-seller and highly rated online from satisfied health enthusiast.

Coconut mayonnaise made with 100 percent virgin coconut oil, as in this recipe, tastes best when it is freshly made. When it is refrigerated, it tends to harden because the coconut oil solidifies. If you have mayonnaise left over after making this recipe and intend to use it a day or two later, bring it out of the refrigerator and let it sit at room temperature for about 30 minutes before using (depending on how warm your kitchen is). This will allow time for it to soften. The texture will not be as good as when it was freshly made, but it will still be usable.

Yield: 1/2 cup


INGREDIENTS:

1 egg
1 tablespoon apple cider vinegar
1/2 tablespoon prepared mustard
1/4 teaspoon paprika
1/4 teaspoon salt
1-1/4 cups melted virgin coconut oil


PREPARATION PROCEDURE:

1) Combine egg, vinegar, mustard, paprika, salt, and 1/4 cup of melted (not hot) virgin coconut oil in blender or food processor. Blend for about 60 seconds.

2) While machine is running, pour in the remaining coconut oil very slowly in a fine, steady stream. The secret to making good mayonnaise is to add the oil in slowly. Mayonnaise will thicken as oil is added.

3) Taste and adjust seasoning as needed. Each tablespoon of mayonnaise will contain about 1/2 tablespoon of virgin coconut oil.


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Reference:

Health Publica Icon Health Publications. 2003. Coconuts - A Medical Dictionary, Bibliography, and Annotated Research Guide to Internet References.  ICON Health Publications. ISBN-10: 0597838305



Watch Youtube Video: Dr Oz Reveals the Benefits of Coconut Oil