Uses & Benefits of Coconut Oil
I don’t know about you but I’ve never given much thought as to how old coconuts really are…I think it goes without saying that they go WAY back. It’s said that the first recorded coconut sighting was from Costas, an Egyptian traveler in the 5th century, A.D. and the Portuguese were the ones to give the name “coconut” in the 1700’s.
Where coconuts are native, the actual tree provides so many different pieces to the culture and daily living. Cultures have used the leaves from the coconut tree to make baskets, meat for eating, shells as utensils, water and milk to drink, and bowls as musical instruments! Before we started mass producing oils, they made coconut oil by boiling the coconut milk.
***look for a high quality, organic, virgin coconut oil when making your next purchase!
Uses & Benefits
I’ve experimented and read all about different kinds of ways to use coconut oil along with the many benefits…here’s is a list of some of my favorites:
Increases Your Metabolism
Coconut oil contains medium-chain triglycerides (MCTs) which are quickly absorbed by your body and can increase the number of calories you burn. Studies have shown MCT can significantly boost your metabolic rate.
Cook at High Temperatures
Coconut oil is very high in saturated fat, making it ideal for high-heat cooking and frying. Saturated fats retain their structure when heated to high temperatures unlike corn and safflower which can convert to toxic compounds when heated.
Improves Dental Health
This oil proves to be powerful in fighting against unwanted bacteria in your mouth that can lead to dental plaque, tooth decay and gum disease. It’s also beneficial with a symptom of Candida known as oral thrush by swishing oil in your mouth, also known as oil pulling
You can find out more here >>6 Benefits of Oil Pulling
Improves Brain Function
Your liver breaks down MCTs found in oil and turns it into ketones, which can act as an alternative energy source for your brain!
Moisturize Your Skin
Who doesn’t love a good moisturizer…especially in those dry months! Coconut oil is great to use and can also be applied on your face (unless you have oily skin.)
If you have cracked heels, apply a thin layer at bedtime with socks on to keep moisture in! You can do this nightly until your heels have healed.
Fights Infections & Candida
Coconut oil has strong antibacterial properties and is known as one of the most useful antifungal foods there is.. it contains Lauric acid and Caprylic acid, both of which help prevent candida overgrowth and strengthen the immune system.
Improves Wound Healing & Reduces Inflammation
Coconut oil can reduce inflammation and increase production of collagen which is a major component of the skin. If you find yourself with a boo-boo…try applying a bit of oil to the wound and cover it with a bandage.
That’s just a few ways to use coconut oil, you can get real creative and use it as lip balm, eye make-up remover, an ingredient in salad dressing or you may even use it to polish your wood furniture!
With all of these different uses, I think coconut oil is a MUST in the kitchen!!
Coconut Oil & CCWS Cleanse
While there are SO many benefits to coconut oil…it’s important to remember to not consume it during your 5 day loading phases with CCWS, it is ok to consume on your 10 days OFF.
…because MCT oil found in coconut oil metabolizes differently and does not help to absorb the Candida Cleanser.
Cinnamon Flax Muffins
- 2 cups Ground Flax Seed (you can ground whole flax seeds using a coffee grinder!)
- 1 tbsp Baking Powder
- 1/4 tsp Sea Salt
- 2 tbsps Cinnamon
- 6 Egg (room temperature)
- 1/3 cup Coconut Oil (melted)
- 1/2 cup Water (warm)
- Preheat your oven to 350ºF (177ºC) and line a muffin tin with paper liners.
- In a medium bowl, mix together ground flax seed, baking powder, salt, and cinnamon. Use a whisk to stir until well combined.
- In another bowl, beat eggs with a whisk for 30 to 60 seconds. Add coconut oil and water, mixing until combined.
- Add wet ingredients to dry and stir until combined. Let the batter sit for 1 to 2 minutes to thicken slightly.
- Divide the batter between muffin cups and bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.
- Let cool and enjoy!
- Optional to add a little extra coconut oil after they’ve come out of the oven…yum!
Sea Salted Coconut Kale Chips
- 4 cups kale leaves
- 2 tbsps. coconut oil (melted)
- 1 tsp sea salt
- 1/2 lemon (juiced)
- Preheat oven to 350 F (177 C) and cut your kale leaves into large pieces (they will shrink in oven)
- Place kale in large bowl and drizzle with lemon juice and melted coconut oil. Season with your desired amount of sea salt. Using clean hands massage the ingredients into the leaves
- Place parchment paper on a baking sheet, then add kale. Don’t overcrowd! You may have to bake in batches but it’s worth it!
- Cook in oven for 10-15 minutes, remove when they are crisp…
Turkey Breakfast Sausage
- 1 lb Extra Lean Ground Turkey
- 2 tsps Ground Sage
- 2 tsps Dried Thyme
- 1/4 tsp Garlic Powder
- 1/4 tsp Paprika
- 1/2 tsp Sea Salt
- 1 tbsp Coconut Oil
- In a large mixing bowl, combine all ingredients with a spatula. Form the mixture into even patties. (Note: the patties will shrink with cooking.)
- Melt the coconut oil in a large skillet over medium-high heat. Cook the patties about 1 to 2 minutes per side, or until cooked through. Let cool before serving. Enjoy!
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