Olive and Coconut Oils

**Compounds in olive oil suppress genes that promote inflammation.
**Watching TV for four or more hours a day is associated with an 80% increased risk of death from cardiovascular disease.”

~Dr. Julian Whitaker’s Health & Healing, June 2010


“Just a decade ago, you’d have been hard pressed to find coconut oil in your health food store. Now it sits alongside favorites like extra-virgin olive oil. So what happened? In the 1980s, consumers were warned of the evils of fats, especially saturated animal fats and tropical oils. Today, fats are no longer demonized.

We also know that most of the older, negative research on coconut oil used partially hydrogenated blends that contained trans fatty acids. And of course, trans fatty acids are never a healthy option. Unprocessed virgin coconut oil, on the other hand, consists mostly of lauric acid, a medium-chain triglyceride that confers several health benefits. It does not, I repeat, does not raise cholesterol, clog arteries, or pose any other cardiovascular risk. Studies suggest that it enhances immune function and, when used in therapeutic doses, may improve symptoms of Alzheimer’s disease.

Coconut oil lends a unique flavor to sautéed foods, and it’s an excellent substitute for butter or margarine in baking. Bon appétit!”

~Dr. Julian Whitaker’s Health & Healing, May 2011


I personally use coconut and olive oils, with coconut being the oil of choice for higher heat applications. It holds up better under high heat than olive does. Both these oils have huge health benefits, given of course, they are clean oils to begin with.

We know that olive is beneficial in candida applicatiions, as is coconut. Coconut also is beneficial in helping with weight loss, as first discovered by ranchers who were attempting to fatten cattle, only to find out with dismay when they fed their cattle coconut oil, that they became very lean.