COCONUT OIL

The history of coconut oil is extensive and rich, with its use dating back over 4,000 years. Discoveries from the ancient Harappan civilization in today's India and Pakistan show signs of coconut use dating back to 2500 BC.

Coconut oil has long been a staple in tropical regions, particularly in Southeast Asia and the Pacific Islands, where it has been used extensively for cooking and medicinal purposes. In these regions, the coconut palm is often revered as the "Tree of Life" due to its numerous uses, from weaving fronds into baskets to using the oil for skin care and dental health, to using the water (which is almost identical to blood plasma and even even used to this day in the Pacific Islands as a brilliant (and I think better) alternative to blood in blood transfusions.

In the late 19th century, Europeans established coconut plantations in the Caribbean, Southeast Asia, and the South Pacific, leading to widespread use of coconut oil as a cooking oil in Europe and the United States until about 1940. However, during World War II, coconut oil's popularity declined in the West due to supply disruptions, and the toxic soy industry expanded rapidly to fill the gap.

In the 1950s, coconut oil was demonized due to its high saturated fat content, leading to a decrease in its use in Western diets. However, the myth of saturated fats/high cholesterol have been well and truly debunked and many studies not only highlight the benefits of medium-chain triglycerides (MCTs) found in this incredible oil, but show its many unique properties and potential health benefits, making it a versatile ingredient in both culinary and health applications.

Health benefits:
• Lowers cholesterol, lowers blood pressure
• Strengthens immunity
• Improves digestion
• Candida
• Dissolves kidney stones
• Improves liver function
• Alzheimer's
• Osteoporosis
• Diabetes: promotes effective use of blood glucose
• Stress relief
• Pancreatitis