Archive for June, 2008

Vitamin B12 structure www.nasa.gov

Pounds seem more likely to pile on your body when you are stressed, especially if it is chronic stress. Have you noticed that? And, it’s even worse for diabetics, as there is less leeway to work with in the first place. In my diabetes diet plan, I try to alert you to this cortisol – insulin association and give you ideas of how to counter the weight-gain that automatically starts when you are stressed! But first, let’s learn the biochemistry and then some strategy.

Cortisol is a hormone produced by your adrenal glands and it is there to save your life in times of danger. Stress is a healthy reaction when a dangerous situation arises because you AUTOMATICALLY respond — no thinking involved — only instinctual reactions hard-wired as the ‘best chance to save your life’ are what is acted upon.

When you are stressed, an automatic system kicks in. That is why it is imperative to de-stress ( i.e. learn to RELAX) successfully during the day, periodically, and after any consciously stressful event. Otherwise, your biochemistry may remain too long (and even habitually) in Stress Mode, with serious biological consequences, as it over-taxes your organ systems to depletion and exhaustion.

Cortisol’s job is to modualte insulin’s effect on your blood sugar. Cortisol irregularities (caused by aging, chronic stress, insufficient cholesterol and some dietary imbalances) also affect blood sugar levels.

There also is a natural circadian rhythm to cortisol production and release that it is important to understand.

Hormone tests are available to measure your levels and their cycle; these will be blood and urine analyses. Talk to your doctor about getting these done at the proper times of day! Usually, your circadian rhythm can be messed up (as in sleep disorders) when your biological clock can be phase-shifted as much as 12 hours “off” schedule  — especially if you stay up too late at night regularly or have done night-time shift work.

You need to get regular, large amounts of natural light for your pineal gland, deep in your brain, to tell your body what time it is properly. Even sitting near a window is NOT the same as being outdoors, as many lightwave frequencies are stopped by the glass. Light bulbs, and especially fluorescents, are NOT substitutes for natural light, but putting a “daylight corrected” bulb in all lights where you spend lots of time (e.g. your desk lamp) will be more helpful than other bulbs would be.

If your biological clock’s circadian rhythm is “on time” by proper calibration with sunlight, then more cortisol will be released about 7 AM, as you are meant to start your day, and then be active; whereas, in the evening, when you need restful sleep, cortisol levels should be low. If you regularly wake in the middle of the night just to start worrying (usually between 2 – 3 AM), and stay awake worrying, with it being hard or impossible to return to sleep, then you know you may have a problem with chronic stress impairing your cortisol rhythms and have possible liver concerns, too, as well as the kidney / adrenal axis cortisol issue.

‘This early wake-up is probably your adrenal gland telling you that there is a problem with your cortisol – insulin hormone system. and therefore blood sugar balancing system’, according to Dr. Andrew Rubman, ND of Southbury Clinic for Traditional Medicine in Southbury, Connecticut and a contributor to BottomLine Publications.

The problem can present either as low blood sugars (hypoglycemia – which can also be life-threatening) or high blood sugar (hyperglycemia / diabetes) or both, alternating periodically. At this stage, the insulin resistance may yet still be fully reversible. Dr. Rubman’s prescription regimen needs a physician’s guidance, so go to a knowledgeable physician of your own, for a properly individualized regimen.

___   It is important to take sufficient chromium; this trace mineral is essential for insulin to function properly as well as for you to metabolize fat and protein properly. There has been much study and discussion as to what form of chromium is best. Dr. Rubman suggests chromium polynicotinate. I take a chromium supplement with GTF (Glucose Tolerance Factor).

Taking chromium will change your blood sugar levels, so you should monitor yourself carefully and discuss this before-hand with a knowledgeable physician or diabetes educator. Taking chromium can help heal your system, but if you are on diabetic medication, you must be guided. Only take the normal amount suggested for you. Never take extra chromium!

Food sources for chromium include: Brewer’s yeast ( but this causes gasiness, bloating or nausea in some people), or use foods like eggs, organic liver, wheat germ, green bell peppers, spinach, apples and bananas.

___ Fiber is essential for your liver, as well as your intestinal tract. Fiber helps your liver release the toxins it collects from all over your body, so fiber intake is essential for proper detoxification. Your liver detoxifies through release of bile. You need a healthy liver for it stores your back-up reservoir of glucose, if you are a little too late for a meal or have an small excess amount of diabetes medication.

Dr. Rubman suggests taking glucomannan – a soluble fiber – for this protocol and to use it in the dose on label 30 minutes before your lunch meal and it MUST be taken with a LARGE glass of water (otherwise people have choked or had bowel impactions). Glucomannan is being used successfully to combat obesity, too. Further information about dosages studies have used for this purpose is available at Physician’s Desk Reference, but you must use this under a physician’s care if you are diabetic! http://www.pdrhealth.com/drugs/altmed/altmed-mono.aspx?contentFileName=ame0412.xml&contentName=Glucomannan&contentId=568

Of course, fiber benefits by helping blood sugars avoid spikes; by blood sugar remaining stable, less excess insulin is produced. Instead of the recommended 30 grams of fiber per day, most Americans get about 10 grams a day. That leaves a lot of toxic sludge and fecal waste that is not being eliminated or is exiting too slowly. This IS something you can easily change!

Such organic foods as black beans, brown rice, steel cut oats, vegetables and fruits are great sources of fiber and be sure to use all skins, if they are meant to be eaten.

___ Vitamin B Complex helps you handle stress. It is used up during stress, so if you live a high-stress life, chances are your needs are higher than usual, too.

When you take a B Vitamin supplement, your urine will turn an almost fluorescent looking yellow if you are taking enough. But, your first choice is to get your basic supply from food, as it contains many synergistic compounds that man-made vitamin pills may not have included. Avocado, salmon (especially chum and coho), steelhead trout, mackerel, halibut with skin, free-range elk, eggs, black-eyed peas, oats, dark green leafy vegetables, onions, garlic, chives, okra, asparagus, ancho and pasilla peppers, radishes, celery, tomatoes, flax seeds, pumpkin and squash seeds, cashew nuts, pinenuts (pignoli), almonds, orange juice, seaweed and seaweed agar and arrowroot are good suppliers of different B Vitamins. No one food is a good source of all the B’s.

Dr. Rubman says many people are functionally deficient and cannot process essential Vitamin B12, which is needed for proper, optimal digestion and for brain health as well as many biochemical reactions. Vegetarians always have to watch their B12 intake, as few foods provide it in their diet if they are vegans. So, Dr. Rubman suggests getting tested for how well your body is deals with B12. In fact, all Vitamin B supplementation should be monitored by a physician, as some people have issues with Vitamin B6 and others with B12, for sure, and for these people, they must be supervised.

Obviously, as part of this mix, think about starting a stress-reduction program: yoga, tai chi, walk slowly after meals, smell the flowers, watch the clouds go by, breathe deeply, use flower essences — especially Bach Rescue Remedy, watch the sunset, enjoy funny movies and read funny books, get in touch with your artistic spirit, listen to classical music, play classical music yourself, meditate, muse and think quietly and just stretch out and relax.

Best to all — Em

If you want to read more, use the upper Navigation Bar’s Titles Archive Tab. There are several pages of articles.

(c)2008 Em at http://diabetesdiedialogue.wordpress.com

If you desire to use my article or quote from it, please include the full copyright citation and web address. Thanks!

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Finishing my “official” week of bereavement, I turn again to Life, as my Uncle Nev would have wanted. But, this week when I have been focusing my thoughts even more than usual, I began looking and thinking about what else has been happening in Australia and if my Life would have been different had I stayed there.

Life there has certainly changed since my childhood, and after leaving Oz with my family as the 60’s began, Australia has continued to take on a more cavalier attitude toward food and drink that has resulted in her population recently surpassing America’s as the fattest population in the world!

I am sure that my Uncle Nev, as a brilliant and caring physician, as well as 2 of his children and several more of my other cousins, each of whom is practicing Medicine there now, fought and are fighting to help people, but I believe we must accept responsibility and truly help ourselves, by our daily choices. Pills and bypasses are not the answer. Understanding Nature’s healing foods is a big part of the equation, along with moderate unprotected sunshine, fresh air, clean pure spring water, moderate exercise and effective stress relief.

Australia has a wealth of native foods to share with the world. Many are relatively unknown outside her borders. But, there, coconuts are plentiful, and they could really help her population’s Health. The photo for this article shows organic coconut oil harvested in Fiji and sold in Australia, which makes me wonder if the Australians are protecting, harvesting and selling their own coconuts well enough.

As an integral part of my diabetes diet plan, unrefined, organic, extra-virgin coconut oil [UEVOCO] is really a Foundational Food for Humans and is necessary, in my opinion, for everyone’s Health, not just Type 1 and Type 2 diabetics because coconut is an alkalizing food and a potent source of anti-viral Lauric Acid, as well as having the ability all fats and oils have to NOT stimulate insulin activity during digestion. You also need to know the source of your oil and how it was processed; do NOT buy refined coconut oil, which is not healthy, in my opinion, and do NOT use hydrogenated coconut oil or other hydrogenated oils of any kind.

The concept of tissue pH is essential to Health; learn how and which foods are alkaline and how they can help dilute and neutralize the “acid” by-products naturally produced by even “perfect” metabolism, and also produced from lifestyle, stress and poor eating choices, the “acid” from each of which is killing people and making them fat and diabetic before that, as well as disrupting enzymes, hormones and other essential biochemistry in our body! This is according to the research of Dr. Robert O. Young, PhD.

Also, according to research at the University of Kerala, India, coconut, which has been used to heal in Ayurvedic Medicine (Humanity’s first medical system, now 5,000 years old), “Helps blood lipid balance by promoting its conversion to pregnalone, decreasing triglcerides”. I also successfully use UEVOCO to produce progesterone for me, after menopause; this helps “balance” any excess estrogen from any source.

For example, this is also useful to balance out the harmful excess of estrogen to both sexes, that:

___  over-weight people sequester and which is stimulated by fat cells

___   xeno-estrogens from plastic food containers which grab estrogen receptors and mimic estrogenic activity in male and female bodies (causing feminization and potential impotency in males and over-activity of estrogen in females resulting in higher tumor potential)

___   combat the estrogenic, carcinogenic (cancer-causing) ingredients in many sunscreens

Meanwhile, a lot of interest is being focused on coconut oil for fuel, especially in the South Pacific. What is it about humans that encourages us to use FOOD for biodiesel when many need the food to survive! Whether it is corn in America’s heartland or coconuts in the South Pacific, the problem is the same.

I am very ecologically conscious and I want to see the development of alternative energy technologies — way beyond solar, wind and wave technologies — all of these can already be instituted on grand scales, if we have the will and leadership.

But, my dream extends to the cutting-edge where:

___   The Japanese are now building on the work of an Australian who, at least a decade ago, built a water cell (Joe’s Cell), to power cars successfully (and the Japanese version recycles the water to use “again” as fuel!). This technology actually started in the late 1800’s. Why haven’t you heard of it? Good question.

___   Americans are making “new” oil, from algae, in a 3 day process mirroring what took Nature millions of years to produce!

___   I am concerned about tinkering “too much” with Mother Nature, tho’, and will reserve judgement about those who want to harness the Earth’s magnetic field, which is already lessening, with great deleterious impact on our Health, it seems.

These first 2 technologies will make a huge difference once they are ramped-up and being utilized well. Let’s hope that the venture capital is there to jump-start them and leave the bio-diesel to be made from plant vegetation by-products like cornstalks rather than corn,  or coconut husks (already used for coir), not meat and oil. You need to agitate and get your voice heard in your country’s legislature and business community. Vote, and also vote with your money, supporting only politicians, business leaders, technologies and products that will make a better, safer world.

As I promised, here is the second part of the Coconut Oil recipe stash. Look for more recipes on the Web. It is important to find recipes that will form the foundation of your daily staples, so that you can substitute them for less healthy products containing polyunsaturated oils (yes, you read that correctly; the science about the purported “health” of polyunsaturated oils is quite flawed).

Enjoy! Share some of your own recipes here, too, if you’d like!

Best to all — Em



Australia: A Nation of Fatties


Japanese Make Water Car:


Powering Motors With Coconuts:

Photo: http://www.austproducts.com.au/welcome/page11.php




Based on: http://www.manilacoco.com/recipe_no-fuss-guacamole.asp

No-Fuss Guacamole
8 Servings 1/4 cup serving size

A secret to selecting perfectly ripe avocados: Look for slightly blackened ones that give just a little when you press gently on their sides. Avocados tend to be ripe before you think they are.

2 large ripe avocadoes, peeled, pit removed, and mashed
1/2 finely chopped, medium-size red onion
2 jalapeno peppers, seeds removed, finely chopped (optional) (keep hands away from eyes!)
2 T minced fresh parsley or cilantro
2 T organic lime juice
1/8 t or less freshly ground black pepper or equivalent cayenne
2 medium, organic tomatoes, finely chopped
1 medium clove garlic, minced
1 T unrefined, organic, extra-virgin coconut oil [UEVOCO], with a dash of olive oil*
1/2 t Celtic sea salt

In a large mixing bowl, combine all ingredients, blending well. Cover and refrigerate.

* Em – I believe it’s important to blend the 2 oils, so as the guacamole is chilled, the coconut oil does not harden up in larger pieces, whereas, in suspension with the olive oil, I think the spread will remain smoother. Use this technique for anything which will be chilled or re-chilled.

Based on: http://coconut-recipes.blogspot.com/search/label/Misc.%20Coconut%20Recipes

Dianne Ronnow’s Coconut Oil Vinaigrette

1/4 C red wine vinegar [Em: I prefer Bragg’s Organic Apple Cider Vinegar]
1/2 C liquified, unrefined, organic, extra-virgin coconut oil [UEVOCO]
1/2 cup organic, extra-virgin olive oil*
sea salt and pepper to taste

Wisk all ingredients together in a small bowl, then store them in glass jar in your refrigerator and
warm to room temperature before using.

Consider trying minced garlic, parsley, onion powder, chives, red pepper flakes, cayenne pepper, dill weed, Parmesan cheese, or Dijon mustard to the recipe for variations.

* Em – I believe it’s important to blend the 2 oils, so as the salad dressing is chilled, the coconut oil does not harden up in larger pieces, whereas, in suspension with the olive oil, I think the dressing will remain smoother. Use this technique for anything which will be chilled or re-chilled.

Original Based on: http://www.101cookbooks.com/archives/coconut-macaroon-pancakes-recipe.html
and this version is at her coconut-recipes.blogspot.com site listed above

Diane Ronnow’s Coconut Pancakes

Look for shredded coconut where each thread is thin and at least 1/2-inch long. Do not get coconut flour or anything dusty or fleck-like.

If you make the batter the night before, the batter will thicken up quite a bit. So, give it a stir, but dont worry about it beyond that. Drop little scoops onto the griddle – they will flatten out when they come into contact with the heat.

They go from golden to burnt in a flash, so stay attentive.

She uses whole wheat pastry flour for this recipe but you can substitute all-purpose flour or regular pastry flour.

Possible variation: Add lemon zest, or ginger, and/or toasted, chopped macadamia nuts.

1 14-ounce can of organic coconut milk
2 T honey (Em: use equivalent agave nectar)
1 /4 C flour
3 C organic, unsweetened, dried, shredded coconut
scant 1/2 t fine grain sea salt
2 t organic baking powder, [no aluminum type, like Rumford’s]
3 large eggs from chickens which were cage-free, vegetarian fed, whisked in a medium bowl

In a small saucepan heat the coconut milk and honey [agave], bring barely to a simmer.

In a separate large bowl combine the flour, coconut, salt and baking powder. Then, stir the coconut milk into the flour mixture.

Immediately, whisk about 1/3 cup of the coconut mixture into the eggs. Now quickly mix the eggs back into the large bowl of coconut batter. Stir until well combined. You can do this the night before if you like.

Heat a non-stick (or very well-seasoned) skillet, pan, or griddle to medium-hot and brush it with a bit of butter. To test for the right temperature, if a drop of water popped onto the pan starts to dance, you are in the ballpark.

Drop a heaping tablespoon of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Makes dozens of silver dollar sized pancakes, or a dozen or so larger ones.


Based on: http://www.nourishingplanet.com/html/coconut-recipes.html

Crunchy Granola Bars
(NOTE: since this flour and these oats are not soaked, we do not recommend consuming this product frequently as it can be disruptive to your gastro-intestinal tract) [Em: check out other granola bar cooking techniques to see if they are soaked first. I see no reason not to soak the oats.]

3 C organic rolled oats
1 C whole wheat pastry or spelt flour
1 C organic, unsweetened, unbleached, shredded coconut
1 t baking soda
½t Celtic sea salt
1/3 C organic butter, melted
1/3 C unrefined, extra-virgin, organic Coconut Oil [UEVOCO], melted
¼C cane sugar, like Rapadura or Succanat [Em: or better, equivalent low-glycemic agave syrup]
½ C honey or maple syrup [Em: use more agave, if needed at all]
1 C chopped almonds, pecans or walnuts
½ C organic raisins, optional

Combine all the ingredients and put in a buttered 9 X 13″” baking pan. Press down and even out. Score the top lightly into serving-size pieces. Bake at 325 degrees F. for 30 –– 40 minutes, until it is nicely browned. Cool completely in pan before cutting all the way through.

Please look for more articles by using the Titles Tab on the upper Navigation Bar, or use the monthly Archive on the sidebar.

(c)2008 Em https://diabetesdietdialogue.wordpress.comIf you desire to use my article or quote from it, please include the full copyright citation and web address. Thanks!

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Jewish Jahrzeit Candle for Mourning

It is with sadness that I announce that my mother’s last sibling, my unique and wonderful Uncle Nev, a special human being and a brilliant, caring physician, has died from a fall, at age 83.

Not long after hearing our own news today, the media announced the unexpected death at age 58 of political commentator Tim Russert, and later in the day, the New York Times announced the death of eccentric, millionaire political activist Stewart R. Mott, aged 70.

It was, as it is on all days, a Harvest Of Souls.

I have a lot of weighty things on my mind right now, but it is the innate view of Jews to think of and grasp each experience in the context of Life, rather than Death. So, I may share some my thoughts as the week wears onward, and if I do, at the end, possibly you will learn something meaningful along the way, as I hope I will. Death can be transformative for the living, too.

Of course, before everything, I send my sincere condolences to my mother, to my uncle’s family: wife, children, grand-children and great grand-children, as well as to his wider family, friends and colleagues. Neville will be greatly missed.

Neville started out as a brilliant student and won scholarships for his complete education at  University and Medical School. By age 21, he was a doctor (B.M. degree as an Australian, rather than the American M.D. designation) and for decades, Uncle Neville served his neighborhood as their family physician and surgeon, at all hours of the day and night, at a time when doctors still made housecalls.

Later, in mid-life, Uncle Nev decided to undertake a difficult Journey. He returned to study, and specialized in Radiology. Helping people was his passion, and even after he “retired”, he continued to work daily, at free clinics which helped those in need, until he was well into his seventies.

He was an earnest, gentle man and I never heard a harsh word or saw even a look of disapproval in the more than 6 decades I was privileged to have him in my life. My mother loved him deeply, and they were always extremely close, even though he was 2 years younger. The world is lessened by his passing, and may his soul be at Peace. He has earned his rest.

In Judaism, the Kaddish prayer is recited at times like these, several times a day, especially for the first 7 days of Bereavement and every Sabbath or daily prayer service attended for the mourner’s next year.  In this prayer, we remember to extol the Lord from whence all comes and returns. This is the first section of this prayer from ancient times, when it was said in Aramaic (as it still is).

Yitgaddal v’yitqaddash sh’meh rabba
B’al’ma di v’ra’ khiruteh
v’yamlikh malkhuteh
b’chayekhon uvyomekhon
uvchaye d’khol bet yisra’el
b’agala uvizman qariv v”imru amen.

Exalted and sanctified is G-d’s great name
in the world which He has created according to His will
and may He establish His kingdom
in your lifetime and your days
and in the lifetimes of all the House of Israel
speedily and soon; and say Amen

* Obeying the Commandment to not take the Lord’s name in vain, orthodox Jews never write G-d’s name and it is therefore symbolized thusly or spoken in metaphors etc. only, as in “Adonai” (“Lord”)etc.






“Neville” is a multi-generational name in our large family. The obituary for one of my Mum’s cousins, also a physician, is in the Medical Journal of Australia. He also had a brother named Neville.


Be sure to let those you love know that you love them! Hold them close. Make each day count to make a better world.

Best to all — Em

(c)2008 Em https://diabetesdietdialogue.wordpress.com

No permission is given to quote or use this article. Thanks.

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“Everyone Knows Someone Who Needs This Information!” TM

We’ve already spoken about coconuts as a basic foundational food for humans, and this article will deal with coconut oil, not the white meat section of this largest seed. When I mention the term “coconut oil”, I always mean unrefined, extra-virgin, organic coconut oil, fresh or bottled. I do NOT mean refined oil. Read labels carefully!

In my diabetes diet plan, you will find unrefined, extra-virgin, organic coconut oil (UEVOCO), as it is an important source of lauric acid, other medium-chain essential fatty acids and more; yes, it’s a saturated, vegetarian fat, but all saturated fats are not problematical; only animal-source ones from factory feed lots of grain-fed animals cause heart and circulatory problems. Totally grass-fed organic beef and bison have healthy fats, unlike their grain fed factory farm cousins, even if the grain is organic.

To understand why coconut oil, in the form I describe, is beneficial, we need to understand some biochemistry. You can pursue this further on the Web or with your physician, but I have found that I do much better when using the particular type of coconut oil described, daily.

For a variety of reasons, diabetics’ energy levels are sub-normal. Medium-chain fatty acids provide near instant energy, as they are processed in the liver and available to the body immediately, far faster than any other pathway.  Of course, by increasing energy levels (metabolism), this also helps with the inevitable weight gain that diabetics face from excessive insulin levels causing fat storage, in the case of Type 2 diabetics.  And, increased metabolic rate and energy-levels helps both Type 1 and 2 diabetics to utilize blood sugar.

Energy from this liver-produced source must be burned and cannot be stored as fat. When people begin eating coconut oil (UEVOCO), and eschewing other oils, except a little olive oil or avocado oil when needed in recipes, they usually begin to lose weight.

The recommended amount of (UEVOCO) unrefined, extra-virgin, organic coconut oil is 1 teaspoon a day, and working up to as much as 3 tablespoons a day, over time. I have found it impossible to eat it straight; in fact, it stresses my gall-bladder or liver to process it if taken alone. But, with food, I have no problems processing these amounts. My favorite way is in hot food (soups, eggs, stir fries, baking, sauces), but, remarkably, (UEVOCO) can be used in hot and cold foods, even though, in the bottle, the fat will be solid when cool.

The following also have the approximate equivalence to 1 Tablespoon of (UEVOCO) in them:
___   3 oz. (UEVOCO) coconut “milk”
___   3/4 cup unsweetened, shredded, organic coconut
___   2 oz. fresh (UEVOCO) coconut meat

There are several excellent books about coconut, as food and medicine, on the market. Authors Donna Gates, Cheri Calbom and Bruce Fife, ND come to mind.

According to Dr. Fife, the biggest culprit implicated in diabetes are the oxidized polyunsaturated oils and hydrogenated “trans fats”. Even non-rancid polyunsaturated oils are not benign.

The polyunsaturated oils, have been foisted on the general public, without real science, as the “solution” for heart disease. Well, now we are learning the Truth. Polyunsaturated vegetable oils and margarines like those made from: corn, peanut, safflower, soy (and canola, somewhat) are implicated in the rise of cancer and are actually contributing to heart disease and diabetes through inflammatory and other processes.

The kinds of fats and oils you choose are critical. Best are (UEVOCO) extra-virgin, unrefined, organic coconut oil, extra-virgin, cold-pressed, organic olive oil, organic macadamia nut oil or organic avocado oil.

Polyunsaturated oils, when used to build each cell’s outer membrane, are structurally ineffective and cause problems by not allowing insulin and other hormones to enter each cell efficiently through the defective membrane, according to Dr. Fife.

Polyunsaturated oils are easily oxidized by free radicals and then become rancid and dangerous in our tissues, whereas coconut oil is very stable, and can even be left out at room temperature in a covered container, for as much as 2 years, without becoming rancid!

The specified (UEVOCO) form of coconut oil actually helps to regulate blood sugar, and in an investigation of tribal peoples, scientists saw the change in the Nauru people who used to eat huge quantities of natural, fresh coconut oil and had NO incidence of diabetes, become targets for the disease once they changed to a more Western diet with less coconut oil and more bottled oils. This scenario has been reproduced on a large scale in India, as reported by the Journal of the Indian Medical Association; Indian physicians are trying to encourage a return to the traditional use of only coconut oil (and organic butter and ghee, which are also healthy fats) as a strategy to deter diabetes.

Scientist and lipids expert, Dr. Mary Enig, PhD says trans fats increase blood insulin levels in response to glucose load; impair essential fatty acid metabolism – especially of Omega 3s (which are largely responsible for reducing inflammation in cells and arteries); increase the adverse effects of essential fatty acid deficiency.

(UEVOCO) coconut oil reverses this scenario when polyunsaturated fats and hydrogenated trans fats are not eaten. Because coconut oil, as a medium-chain fatty acid, is processed in your liver, that puts less demand on your pancreatic system and its enzymes.  (UEVOCO) form of coconut oil has been shown to improve insulin secretion and utilization of blood glucose, reduce inflammation and aid immunity. (UEVOCO) is easily absorbed without the need for precious pancreatic enzymes or insulin.

Additionally, (UEVOCO) form of coconut oil improves absorption and utilization of vitamins and minerals, especially calcium and magnesium. It also functions as an anti-oxidant, supports thyroid function and reduces prostate enlargement, among many other abilities.

Now, as coconut ought to continue as a foundational human food, we have to figure out how to utilize it daily, when we are no longer gathering coconuts on tropical beaches, as we see the islanders and “Survivor” TV contestants doing!

I have looked on the Web and found some important recipes that should become daily staples for you. Here are some of them. More next week.

Best to all — Em

Garlic Butta

1 C  (UEVOCO)* coconut oil (melted)
1 to 2 T minced garlic
Blend well, then pulse in 2 Tbls chopped parsley

Let cool in fridge. stores best in glass.
Spread on favorite cracker, live bread or mashed taters.

Recipe courtesy of Raw Chef Melissa Davison
of Terra Bella Café   www.terrabellacafe.com

* unrefined, extra-virgin, organic, coconut oil


Based on :  www.omeganutrition.com/recipes-dressings.php#coconut_butter
Coconut Oil Flax Seed Oil Spread

1 C (240 ml) Omega Nutrition Coconut Oil or other (UEVOCO)* coconut oil
1/2 C (120 ml) Hemp oil OR Omega Nutrition Flax Seed Oil or Omega Nutrition Garlic-Chili Flax Seed Oil

Place Flax Seed Oil in the freezer for at least two hours. Melt the Coconut Oil at a low temperature unless it is already liquid from room temperature. Remove it from heat and add the frozen Flax Seed Oil.

Blend and keep in the refrigerator for up to six weeks. Store in an opaque container to prolong its nutritional life.

This preparation i\s NOT for cooking or baking. Use it in cold food applications like: spread on cool toast, vegetables, crackers, bagels.

* unrefined, extra-virgin, organic, coconut oil


based on: http://www.omeganutrition.com/recipes-dressings.php#coconut_butter

Nut Butter

2 cups (480 ml)  nuts, such as raw, organic almonds or organic, cooked cashews
3/4 cup (180 ml) Omega Nutrition Coconut Oil  or other (UEVOCO)* coconut oil
2 Tbsp (30 ml) organic, raw honey **
1 tsp (5 ml) French Celtic sea salt

Place nuts and sea salt in a food processor, and grind to a fine powder. Add honey and Coconut Oil, and process until “butter” becomes smooth. The resulting “butter” will be somewhat liquid, but will harden when chilled. Store in an airtight container in the refrigerator. Serve at room temperature

* unrefined, extra-virgin, organic, coconut oil
** not for children under 3 years of age (use agave nectar instead)


based on: http://www.omeganutrition.com/recipes-dressings.php#coconut_butter

Salad Dressing Supremo

3/4 C (180 ml) hemp oil OR Omega Nutrition Flax Seed Oil (or Hi-Lignan®® Flax Seed Oil or Essential Balance®® Oil) or other (UEVOCO)* coconut oil
1/4 C (60 ml) balsamic vinegar or Bragg’s Organic  Apple Cider Vinegar
1 t (5 ml) Dijon mustard
6 drops Tabasco sauce or desired hot sauce
1 T (15 ml) basil
1/2 t (2 ml) tarragon
1/2 t (2 ml) oregano
1/4 C (60 ml) Parmesan cheese
1/2 t (2 ml) Maple syrup or agave nectar
1 T (15 ml) sun-dried tomatoes, chopped

Blend all ingredients in blender or food processor for 10 seconds. Store in a sealed container in the refrigerator to protect the EFAs in the hemp or flaxseed oil. Dressing will keep for several days.

Yield 1 cup.

* unrefined, extra-virgin, organic, coconut oil


Based on: www.tropicaltraditions.com/recipes/

Coconut Oil Flour Tortillas

3 C organic all-purpose unbleached flour – wheat or spelt
3 C organic whole wheat or organic spelt flour
2 t   French Celtic sea salt
1 C  (UEVOCO)* coconut oil
2 C  filtered water

Combine flours and salt in a large bowl. Mix in the coconut oil until well blended. Gradually stir in the water to make soft dough.

Divide the dough into 30 equal golf-ball sized balls. Roll out each ball into a thin circle on a floured surface. Cook each tortilla on a hot cast-iron griddle for 30 seconds per side. You should have pale brown spots when done. Use immediately or store in a plastic bag in the refrigerator. May freeze for long-term storage.
Recipe submitted by Deborah, Van, TX

* unrefined, extra-virgin, organic, coconut oil


Based on: http://coconut-recipes.blogspot.com/search/label/Coconut%20Breakfast%20Recipes
Diane’s Creamy Coconut Oatmeal

Make sure you soak the oats overnight. It helps make them more digestable and adds to the creamy consistency.

1 C organic steel-cut whole oats (not instant)
3 C organic milk or organic almond milk (or you can use water)
1/2 t French Celtic sea salt
1/4 C unsweetened, organic dried (desiccated) coconut
1 T unrefined, extra- virgin, organic coconut oil (UEVOCO)
1/4 t ground cinnamon
1 t vanilla extract
1/3 cup dried fruit* (optional) (not recommended for best digestion, don’t mix fruits with any other food group; eat fruits 20 minutes before other food)
In a medium bowl, combine the oats and milk. Cover and let soak in the refrigerator overnight.

Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt, cinnamon, coconut oil and dried coconut, and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes.

Stir in the vanilla and dried fruit; and simmer for 5 minutes more. Serve plain or with your topping of choice.

Serving suggestions- flavor with: raw honey, maple syrup, raw sugar, kefir,  yogurt, or cream.
*Raisins work well, as do cranberries, cherries, currants, and apricots. Trader Joe’s has a great dried berry mix that is wonderful in this. Or you can just enjoy the taste of the coconut alone — it is also excellent this way.

4 servings



Coconut Ice Cream

One 14 oz. Can of coconut milk
8 oz.  heavy whipping cream
2 oz. Live Coconut Oil or other (UEVOCO)* coconut oil
1 T vanilla extract
1/4 t powdered stevia OR agave nectar to taste

Mix all ingredients together and freeze in an ice cream freezer. (Or you can just put it in the freezer and stir occasionally to keep it from getting too hard.)

* unrefined, extra-virgin, organic, coconut oil

Based on: http://coconut-recipes.blogspot.com/search/label/Snacks

Mango Coconut Pops

1 1/2 C pureed ripe mangoes (about 1/2 lb.)
1 can (14 oz.) coconut milk
1/4 C raw sugar (if desired) or some agave nextar, to taste
1/4 C organic lime juice

Combine ingredients and pour into 16 frozen juice bar molds (1/3 cup each) and freeze until firm, about 4 hours. Makes 16.

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