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Why Coconut?

How can a fat help you burn fat, and be so good for your
total health?

I know how you feel, I felt the same way, and before we
explain, lets have a short history lesson about coconut oil.

Before World War II, the United Sates was obtaining its large
supplies of coconut oil from the Philippines, and other South
Pacific Islands. It was used extensively for cooking. During the
war, the Japanese military occupied these areas and the coconut
supply was cut off.

As a result, America needed to come up with a replacement for

coconut oil. The food industry then came up with
polyunsaturated vegetable oils like corn, canola, sunflower and
soy. And without any scientific data, these oils were promoted
as being heart healthy.

From then on saturated fats like coconut, eggs, and butter, were
considered bad for you.

We now know that polyunsaturated oils are unstable at high

temperature, which creates trans fats. Trans fats lead to
inflammation, which is one of the leading causes of heart
disease, in addition to cigarette smoking. I will write
extensively, at another time to explain about inflammation. But
for now I encourage you to stay away from polyunsaturated oils
like corn, canola, sunflower and soy oil. Yes really.

After the war ended, and the supply of coconut was readily
available, we did not resume using coconut oil. The public had
been lead to believe, by the food industry, that coconut oil is
out, and polyunsaturated oils are in.

This is why you will here me say, over and over again, that we,
and I mean me too, have been tricked into being unhealthy.

On with the history lesson

In the 1960s, a researcher by the name of Ancel Keys stated,

that a diet low in saturated fats would decrease heart disease.
From there it was also added that cholesterol is also the problem
(without any scientific evidence to prove this.)

From there to now, we have been on a low fat- low cholesterol

diet. Hence the drug companies began creating drugs that would
decrease cholesterol. Satins, which are a cholesterol lowering
drug, are now a multibillion dollar industry.

Needless to say, it is very profitable for the food and drug

companies to continue with this out dated and disproven theory
that heart disease needs to be treated with a low fat diet, and
cholesterol lowering medications. We now know from the
famous Framingham Study in 1997, that there is no association
between eating a fatty diet and heart disease. Those are the facts
not opinion.

After extensive research I now use coconut in my family. Why?

Because it is a healthy source of saturated fat, and it is with
great excitement that I share this with you.

The Benefits of Coconut Oil:

1. Not all fats are created equal. Coconut oil is made
up predominately of medium chain triglycerides
(MCTs) also known as medium chain fatty acids
(MCFA) that burn quickly in the body, therefore it
helps improve your metabolism. As a result, it helps
people lose weight and gain energy.
2. Supports your immune system. This is due to the
fact that it contains lauric acid, which is only found in
breast milk. When consumed, it is transformed into
mono-laurin, which actually disrupts the membranes of
the virus or bacteria and helps in its destruction. Pretty
3. You do not store fat. It is not a carbohydrate,
therefore there is no insulin spike, and hence no storage
of fat. The fat is not stored, it is used up for energy.
4. Helps control weight. I could go on and on about
coconut, and I just want to bring your attention to this
bit of fascinating revelation. Farmers thought that they
could fatten up their cattle by giving them coconut oil in
their feed. Instead what they found was that the cattle
were lean and active. They soon realized that coconut
oil was not the answer to fattening up their stock.
They thought their cattle would fatten up for the market,
but instead you could say they became lean/mean moo-
ing machines.
Another study in 2009 looked at the weight loss link
between womens consumption of coconut oil and
found that it reduces abdominal obesity (also known as
belly fat). Researchers discovered coconut oil is easy to
digest and also protects the body from insulin
resistance, which is part of the cause of Type 2 Diabetes
problem. To try coconut oil for weight loss start by
adding one teaspoon to your diet and gradually work
your way up to four teaspoons per day.
5. Eases Digestion. If you suffer from poor digestion or
belly bloating, like I use to do, I recommend adding
coconut oil to your diet. Coconut oil has been found to
assist digestive disorders including irritable bowel
syndrome. The fatty acids in coconut oil contain anti
microbial properties, which control the bacteria,
candida, or parasites that cause poor digestion.
6. Boosts Metabolism. One study in the Journal of
Nutrition found that coconut oil boosts your
metabolism. Researchers found that participants who
consumed two teaspoons of coconut oil per day burned
more kilojoules than those who consumed less. And a
revved up metabolism burns faster and keeps the weight
off. Amazing isnt it!
7. Slows down wrinkle formation and is great for
eczema. Coconut oil helps keeps the connective tissue
(which is the weave like structure in your skin) strong,
which is why you get less wrinkles. Where the natural
tendency for our skin is to sag with time because the
connective tissue is weak, coconut oil helps tighten up
the weave in your skin. Its also fantastic to use on
your body as a moisturizer. It makes you skin glow,
glow, glow. I use it daily and people sometimes have to
put their shades on because I am glowing so brightly,
(just joking with you.) From clinical experience, a lot
of my patients with tough to treat eczema have also use
it with satisfying results. Make sure you use the virgin
coconut with no additives.
8. Stops Sugar Cravings. When you feel the need for
a sugar buzz from your favourite lollie jar try eating a
teaspoon of coconut oil to beat the sugar craving. I
know what your thinking right now, that is too weird
doc. Well I know how you feel and I use to feel the
same way but what I found is that a good quality fat is
more satiating than carbs.
Most of us do not realize this, but constant hunger is a
major clue that your body is not being fed correctly.
With the correct amounts of carbs, protein and fat, you
can fuel your energy reserves properly, and more
importantly come off the sugar roller coaster that many
of us are on.
9. Coconut oil cooks well at high temperatures.
Because coconut oil is a medium-chain saturated fatty
acid, it gives it a higher smoking temperature than most
polyunsaturated or monounsaturated oils. So if you are
cooking with oils it is always better to cook or saut in
coconut oil instead of olive oil (which has a lower
smoking temperature). The next time you see that
smoke coming from the cooking pan that is free
radicals, which cause damage to your DNA. Not good,
not good at all. Thats why a higher smoke temperature
like coconut is better to cook with.
10. Coconut makes for beautiful recipes. Here
are 2 recipes from our very own
Chef Michael for you to enjoy.
Bon Appetite!
From the Kitchen of Chef Michael

For Breakfast, Most Important Meal of the Day, a Protein

Shake is a great way to get all the food groups into a healthy,
simple, and yes flavourful start to your day. Using coconut milk
is our ingredient of choice for all its nutrient benefits.

Berrylicious Protein Shake:

We recommend using a dairy-free rice/pea protein powder if
you are wanting to lose weight. Research shows that rice/pea
protein helps burn body fat, and is hypoallergenic.

1-2 scoops of protein powder

2 cups mixed berries
1 Tb. Tahini paste
2 Tb. Chia seeds (high in omega-3 fatty acids and fibre)
pinch of cinnamon
2cups coconut milk
2 cups water or coconut water
Blend in mixer and enjoy. Makes 2-3 servings

Tom Yum Soup (Tom Khaa):

Ingredients for 12 servings:
2 cups diced or sliced chicken
1-2 chopped red chilli (depending on your heat level)
1 carrot diced or julienne
2 sticks celery, asian-cut or diced
1 cup thinly sliced shitake mushrooms
2 diced green onions(spring onions)
1 green or red capsicum diced (bell pepper)
cup chopped coriander
4 cloves garlic chopped
4 Tb. Fresh grated ginger
8 cups chicken stock
4 cups coconut milk
2 limes squeezed

In large pot, saut chicken, vegetables, and spices for 5 minutes

in sesame oil. Add stock and simmer for 15 minutes. Then add
coconut milk and simmer for further 15 minutes. Finish with
lime juice, and season with salt and pepper to taste.

! You can take 25% of soup, and puree in blender, then add
back to rest of soup, if you desire a thicker soup.
Salad of Radish, Red Onion, Carrot, Coconut,
and Lime
Servings: 3-4
2 bunches radishes quartered
1 large red onion sliced thin
4 carrots diced or julienne
1 green or red capsicum (bell pepper) diced
2 tablespoons Coconut flakes
2 tablespoons Organic Virgin Coconut oil
1-2 teaspoons grated fresh ginger
juice of 2 limes or lemons
sea salt and pepper to taste

Mix all ingredients except coconut flakes and serve chilled over
fresh salad greens. Sprinkle flakes over the top of salad when

** Michael Hunsinger is a Graduate of the Prestigious

California Culinary Academy in San Francisco California. Chef
Michael has worked in the Hospitality industry for 18 years,
with Executive positions at Private Country Clubs and Sheraton
Hotels in the USA.

" Y. Y. Yeh and P. Zee "Relation of ketosis in metabolic changes
induced by acute medium-chain triglyceride feeding in rats. J Nutr.
1976;106:58-67. J. H. Wiley and G. A Leveille "Metabolic
consequences of dietary medium-chain triglycerides in the rat." J
Nutr 1973;103:829-835. A. Geliebter, N. Torbay, E.F. Bracco, et
al. "Overfeeding with medium-chain triglyceride diet results in
diminished deposition of fat." Am J Clin Nutr 1983;37:1-4. S. A
Hashim "Dietary fats and adipose tissue fatty acid composition.".
Prev Med 1983;12:854-867.
" B I Bloom, LL Chaikoff, W. O. Reinhardt "Intestinal lymph as
pathway for transport of absorbed fatty acids of different lengths."
Am J Physiology 1951;166:451-455. J R Senior, ed Medium Chain
Triglycerides (Philadelphia: University of Pennsylvania Press,
1968), p. 3-6. A C Bach, U K Babyan, "Medium chain
triglycerides: an update." Am J Clin Nutr 1982;36:950-962.
" Baba N, Bracco EF, Hashim SA. "Enhanced thermogenesis and
diminished deposition of fat in response to overfeeding with diet
containing medium chain triglyceride." Am J Clin Nutr. 1982
" Raymond Peat Newsletter - Unsaturated Vegetable Oils Toxic,
1996 edition, p.2-4. Daneil R. Doerge, Hebron C Chang
"Inactivation of thyroid peroxidase by soy isoflavones in vitro and
in vivo." Journal of Chromotography B September 2002;
" Calbom, Cherie. The Coconut Diet: The secret ingredient that
helps you lose weight while you eat.

About the Author

Dr. Isabel Bertran-Hunsinger is a Cuban-American, now
living on the North Island of New Zealand. She moved there
from USA to NZ to offer the family a different way of life, and
yes, she has gotten that. Her girls even have the gorgeous Kiwi
accent. She loves to do anything that keeps her fitness going,
and Isabel enjoys biking, walking, trekking and training at the
Gym. Her husband, Michael, and Isabel have been in love (yes,
marriage!) for 33 years and are excited about reaching 100 years
young, together. Isabel thoroughly loves her walk with God, as
she says, "my christianity is the backbone of my life."

Dr. Isabel believes that you are your best doctor, you just need
a health coach to guide you.

Dr. Isabel offers health coaching to clients all over the World.
She currently has a limited number of spaces available for 11
consultations via Skype, or other media sources.
Please note; Dr. Isabel is not to replace your physician. Your
consultation with her as a Healthy Lifestyle coach, is alongside
your doctor to empower your health, so you can live Life to the

Isabel Bertran-Hunsinger M.D. (aka Dr.Isabel)

University Of Colorado Medical School 1991
Southern Colorado Family Practice Residency 1995
Fellow of the Royal New Zealand College of General Practice
2005 Member of the Institute of Functional Medicine
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