How to Choose Your Virgin Coconut Oil, According to Professor Shirasawa

Extracts from the book "FOOD FOR THE BRAIN, by Prof. Shirasawa, PHD, MD, specialist in anti-aging. ISBN 978-967-14205-0-8"

 

MCTs generally represent 55% of total fat.

Unlike vegetable oils, coconut oil has an expiration date. It is best to consume it within the first year, otherwise it might turn rancid after a while.

 

Check the list of ingredients. Coconut oil should only contain coconut oil, nothing else.

This product is cold pressed, to preserve its natural taste and benefits.

It is normal for coconut oil to solidify when exposed to a temperature below 24 ° C. It does not affect the quality or taste of the product.

If you keep coconut oil in the refrigerator, you can also use it as a spread or as butter.

 

"All above text are direct quote from Prof. Shirasawa book and they are presented here for information about the latest findings about coconut benefits. These information can not be seen as recommendation to modify or alter a medical treatment. Like any other good food ingredient, coconut can bring benefits only within a proper balanced diet and regular physical exercises. "

Reference: FOOD FOR THE BRAIN - PROF. SHIRASAWA'S READINGS

 

How to Choose Coconut Milk, According to Professor Shirasawa

Extracts from the book "FOOD FOR THE BRAIN, by Prof. Shirasawa, PHD, MD, specialist in anti-aging. ISBN 978-967-14205-0-8"

 

MCTs generally represent 45% of total fat.

Choose a product with the correct amount of fat to get enough TCM. Ideally:

  • About 20 g of fat per 100 g of coconut milk
  • About 24 g of fat per 100 g of coconut cream
 

Always read the list of ingredients.

A good quality coconut milk:

  • Contains no preservative
  • No dye
  • No added sugar or flavoring

It is normal for coconut milk and coconut cream to solidify at a temperature below 24 ° C.

They will return to liquid form when heated. This does not affect the quality or taste of the product.

 

“All of the above texts are direct quotes from Professor Shirasawa's book. They are presented here to learn about the latest results regarding coconut benefits. This information can in no way be considered as a recommendation to modify medical treatment. Like any other quality food ingredient, coconut can only provide benefits when combined with a balanced diet and regular exercise. "

Reference: FOOD FOR THE BRAIN - PROF. SHIRASAWA'S READINGS

 

The Best Natural Source of AGCM (TCM), according to Professor Shirasawa

Excerpts from the book "FOOD FOR THE BRAIN, by Professor Shirasawa, PHD, MD, specialist in anti-aging. ISBN 978-967-14205-0-8"

 

It is important to know that coconut fat is made up mostly of saturated medium chain fatty acids, also known as medium chain triglycerides (MCTs). CMGAs are remarkable, easy to digest and have greater solubility in water.

 

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To understand what makes coconut fat the most remarkable, even with its traditionally miraculous history, one needs to understand its properties and how the body responds to them.

All fats and oils are made up of fat molecules called fatty acids. There are two methods of classifying fatty acids. The first is based on saturation, in which saturated fat, monounsaturated fat, and polyunsaturated fat are found.

The second method of classification is based on the molecular size or the length of the carbon chain within the fatty acid. You have short chain fatty acids (SCFA), medium chain fatty acids (MCFA) and long chain fatty acids (LCFA). When three fatty acids are joined by a glycol molecule, you get a triglyceride. So you can also have short chain triglycerides (TCC), medium chain triglycerides (TCM) and long chain triglycerides (TCL). Sometimes the terms fatty acids and triglycerides are used interchangeably.

It is important to know that coconut fat is mostly made up of saturated medium chain fatty acids, also called medium chain triglycerides (MCTs).

MCFAs are remarkable, easy to digest, and have greater solubility in water. 

Compared with the vast majority of other fats in our diet: soybean oil, corn oil, canola oil, olive oil and chicken fats, are made entirely from LCFA. Almost 98% to 100% of the fat you consume each day is made up of AGCL. This type of fat requires pancreatic digestive enzymes and bile for digestion. While the MCFAs found in coconut fat can provide a quick and easy source of nutrition without penalizing the body's enzyme systems.

LCFAs are absorbed into the intestinal wall and combined with cholesterol and protein to form triglyceride-rich lipoproteins called chylomicrons which are released into the bloodstream and are ultimately converted into low density lipoproteins (LBDs). LCFAs circulate in the body as a component of lipoproteins.

In contrast, MCFAs are transported through the intestinal wall and respiratory system, where they are sent directly to the liver. In the liver, MCFAs are used to produce energy in the form of ketone bodies. Therefore, MCFAs bypass the lipoprotein stage in the intestinal wall and in the liver. They do not circulate in the bloodstream to the same degree as other fats. They are used for energy, not body fat or arterial plaque.

CMFAs are rapidly metabolized for energy in the liver, unlike other saturated fats. The shortcuts that MCFAs take in our digestive system allow it to fight diseases, especially inflammatory conditions.


The Good Fats For Cooking

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Good fats as a dietary supplement

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Need To Reduce Significantly

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“All of the above texts are direct quotes from Professor Shirasawa's book. They are presented here to learn about the latest results regarding coconut benefits. This information can in no way be considered as a recommendation to modify medical treatment. Like any other quality food ingredient, coconut can only provide benefits if it is combined with a balanced diet and regular exercise. "

Reference: FOOD FOR THE BRAIN - PROF. SHIRASAWA'S READINGS

 

The Benefits of Coconut Milk, According to Professor Shirasawa

Excerpts from the book "FOOD FOR THE BRAIN, by Professor Shirasawa, PHD, MD, specialist in anti-aging. ISBN 978-967-14205-0-8"

 

The benefits of consuming coconut milk are similar to those of coconut oil, if not better.

 

Lauric acid, one of the building blocks of coconut milk, is converted in the body into a very beneficial antiviral and antibacterial compound called monolaurin. It helps destroy a wide variety of pathogenic organisms. Therefore, it is believed that consuming coconut milk can help protect the body from infections and viruses.

 

In addition, coconut milk does not contain lactose. So, it is a good milk substitute for lactose intolerant, while being highly and naturally nutritious, rich in fiber, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorus.

 

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As part of one of my research on coconut milk in Japan, I conducted a study on the effects of coconut milk on ketone levels in the body. This study included 12 volunteers, divided into two groups. I first measured everyone's ketone levels on an empty stomach.

One group of six volunteers consumed a carrot smoothie with coconut milk, while the other six ate oyster soup made with coconut milk.

I made sure both recipes contained 66g of coconut milk which translates to 10g of medium chain fatty acids (MCFAs). After 3 hours I measured their ketone levels again. As in Figure 3, the left side is the carrot smoothie; while the right side is oyster soup. The orange column is the level of ketones in an empty stomach, the green column is the level 3 hours after consuming coconut milk. In both groups, I was able to confirm that the levels increased after ingesting coconut milk.

 

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In another test, I compared drinking coffee with coconut oil and drinking coffee with coconut milk. In both drinks, the coffee base was the same. But in one cup of coffee I added 2 tablespoons of coconut milk (30g / 5g medium chain fatty acids) and in the other I added 1 tablespoon of oil coconut (15g / 10g medium chain fatty acids).

The baseline was the same, 0,2mmol / L. 4 hours after drinking the coffee my ketone levels jumped to 0,4mmol / L in the case of the coconut latte, and just 0,3 , XNUMX mmol / L in the case of coffee with coconut oil.

This experience shows that coconut milk is actually even more effective than coconut oil at raising ketone levels.

 

Another advantage of coconut milk over coconut oil is the calorie count.

100 g of coconut oil contains 900 kcal, while 100 g of coconut milk contains only 245 kcal.

As you can see, coconut milk gives better results especially if you want to lose weight fast.

 

 

“All of the above texts are direct quotes from Professor Shirasawa's book. They are presented here to learn about the latest results regarding coconut benefits. This information can in no way be considered as a recommendation to modify medical treatment. Like any other quality food ingredient, coconut can only provide benefits when combined with a balanced diet and regular exercise. ”

Reference: FOOD FOR THE BRAIN - PROF. SHIRASAWA'S READINGS

 

How Coconut Oil May Help Fight Certain Diseases, Says Professor Shirasawa

Extracts from the book "FOOD FOR THE BRAIN, by Prof. Shirasawa, PHD, MD, specialist in anti-aging. ISBN 978-967-14205-0-8"

 

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Inflammation, characterized by various white blood cells that are attracted to an area of ​​infection or disturbance, is the body's defense mechanism or even rehabilitation and healing. If successful, the inflammation goes away on its own. But if this is not successful, the inflammation persists, becomes chronic, and eventually becomes the disease itself, producing other symptoms and complications.

We then go back to the “Nature” doctor for help.

We find there the coconut palm and its fruits; the water, proteins and oils of its fruits, where nature seems to have created a defensive arsenal for us. Here are growth factors, anti-inflammatory and regulatory factors ready for use. It is now proven, for example, that coconut oil inhibits or negatively regulates pro-inflammatory cytokines (like IL-1, IL-6, IL-8) and positively stimulates or regulates cytokines anti-inflammatory drugs (such as IL-10).

 

 

This finding gives us some insight into why coconut oil can be beneficial for such diverse diseases.

Virgin coconut oil is different from other cooking oils because its medium chain fatty acids contain caprylic acid, capric acid and lauric acid, all of which are good components, beneficial for health.

 

Monolaurin (also known as glycerol monolaurate) is a natural component found in coconut oil and is known for its protective biological activities as an antimicrobial agent against Candida albicans. Dr. Murata et al demonstrated that monolaurin has potential antifungal activity against C. albicans and can modulate the pro-inflammatory response of the host.9


9 Chen, E., D. Seleem, B. Benso, V. Pardi, R. Murata, (2016) In vitro evaluation of the antimicrobial activity of 1-lauroyl-rac-glycerol on the biofilms of Candidaalbicans. Retrieved from HTTPS://DOI.ORG/10.7287/PEERJ.PREPRINTS.1717V1


“All of the above texts are direct quotes from Professor Shirasawa's book. They are presented here to learn about the latest results regarding coconut benefits. This information can in no way be considered as a recommendation to modify medical treatment. Like any other quality food ingredient, coconut can only provide benefits when combined with a balanced diet and regular exercise. "

Reference: FOOD FOR THE BRAIN - PROF. SHIRASAWA'S READINGS

 

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