Heart Health
Is the saturated fat of coconut good for heart health?
You probably know that saturated fats are bad fats that can cause all sorts of heart-related diseases. Did you know that and the humble coconut oil has 92% saturated fats? So why is that there are many advocates taking coconut oil as a health supplement? Is not it contradictory?
Supporters of virgin coconut oil argue that coconut oil helps improve the skin condition, have more energy and even lose weight. Huh? saturated fat consumed to lose weight? How is that possible?
These advocates hail the virgin coconut oil as one of the hottest new nutritional supplement industry to hit the health and nutrition in years. This logic runs counter conventional wisdom, right?
Saturated fats and there are a lot of it in coconut oil has been the villain in heart disease. When fat hydrogenated vegetable fat (trans) was invented as in margarine, is supposed to replace unhealthy saturated fats like butter and was thought to be a healthy way fat only until it was discovered in recent years that trans fat is more dangerous to the health of your heart than saturated fats.
What is with this thinking that the defenders of coconut fats is now arguing that not all forms of saturated fat can be bad and coconut oil can be one of them. Dr. Bruce Fife, a U.S. based naturopath and author of "The miracle of coconut oil," he said during a news conference in Singapore last month, "Not all saturated fatty acids act in the same way. The fat in coconut oil is different from most other fats and has many health giving properties. "
He added: "The lauric acid (I coconut oil) boosts immunity, has antioxidant properties and is being investigated in reducing the burden viral load in HIV patients. You should also take into account the size of the carbon chain fatty acid. Most of the oils and fats we consume are fatty acids long chain. Coconut oil the richest source of medium chain fatty acids, which in fact behave quite differently from long-chain versions. "
"Medium chain fatty acids in coconut oil boost the body's metabolic rate and promote weight loss. They break down immediately in the liver to produce energy and not stored as fat, "he added.
So is the coconut fat consumption good or bad for health? It is controversial not it?
Let's listen to another expert Dr. Annie Leong, deputy director of the department of nutrition at the Health Promotion Board. 'Not enough evidence to prove that the medium chain saturated fats can reduce heart risk. "
Nutritionist Anna Jacob argued that "the capital of Kerala coconut in India and also has the highest rates of heart disease. While it is possible to argue that Indians are genetically predisposed to heart disease, but a diet high in saturated fat and could increase risk. "
My question is that since Indians are more prone to disease the heart, then the high rates of heart disease should be spread evenly throughout India and not only in Kerala, does not it? Therefore, I'm still a little skeptical.
So who is right and who is wrong? So is coconut oil saturated fat good or bad for heart health? Well, the jury is still out there as far as I'm concerned. For my part, will make a conscious effort to avoid the consumption of oil coco too often until the coconut is more debate conclusive empirical evidence that coconut oil is good for heart health.
About the Author
Chris Chew is a fitness personal trainer of actors, pageant winners, models and other celebrities. Free Build Muscles Fast Ebook and Personal Trainer Certification
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February is National Heart Health Month…During this month we try to bring awareness to the symptoms and prevention of heart disease. Although many forms of heart disease are preventable, it continues to be the leading cause of death in women. According to the American Heart Association, each year nearly half a million women die of heart disease.
There are tons out there:
Check organic food markets, health stores, etc. Best of luck to you.
You usually use the method of citing used in professional journals (pull out a science journal & look & copy the manner of the reference citing); it is a bit different from traditional reference citing.
One final word. I have been repeatedly asked what is so wrong with peanut butter or a burger and why I’m making such a big deal of this nutrition stuff. Well, if you want to eat like an average American, then you will look like an average American – obese and weak. If you want to be muscular and ripped then you need excellent nutrition and a big part of that is being able to read labels so you know what you are eating.
Edit- added recipes needed to make the ice cream…
Peach Oatmeal-In-Disguise (1 gallon recipe) (fake ice cream)
This is apparently heavier than ice cream, so you need to triple the original ice cream recipe to double the results.
Fruit mix:
6 generous cups crushed fresh ripe peaches (approx. 12 med. Peaches)
1 cup sugar
3/8 tsp. almond extract
Ice cream base:
3 cups sugar
3/8 tsp. salt
6 TBSP flour
6 TBSP corn oil (for egg substitute)
4 ½ cups oat milk (see recipe)
6 tsp. pure vanilla extract
6 cups oat cream (see recipe)
See recipe for liquefied oatmeal and make that, then from that make the oat milk and oat cream (see recipes).
Combine peaches with 1 cup sugar and almond extract. Set aside.
Combine the 3 cups of sugar, salt and flour in a saucepan. Blend in the corn oil and ¾ cup of the oat milk. Add remaining oat milk and cook over low heat until mixture coats a metal spoon, stirring constantly. Remove from heat and cool.
Stir in pure vanilla extract and oat cream. (Add 2 cups of water if you want it to fluff up more and stir in.)
Pour into a 1 gallon freezer can. Place can in freezer tub. Cover with lid. Put on gear case and adjust it until the handle turns easily. Pack with coarse ice cream salt and crushed ice. Turn the crank (if non-electric) until it begins to slightly resist, the mixture is then half-frozen. Remove the gear case. Wipe off lid so that no salt gets into the ice cream.
Remove lid and add crushed peaches.
Cover with lid, adjust gear case and pack with salt and ice as in above proportions. Turn crank (if non-electric) with increased speed until it is too hard to turn. (Iced oatmeal is frozen at this point.)
Remove gear case, lid and dasher. Pack down ice cream with a spoon. Either repack ice cream in another container, or cover can with a piece of cloth or aluminum foil. Replace lid. Cork or cover hole in top of lid. (Drain water out and packed ice.) Put ice cream in freezer for several hours to firm. Makes approx. 1 gallon.
Flavor options:
Peach: 6 cups crushed peaches
1 cup sugar
3/8 tsp. almond extract
(ok to use the vanilla extract in batter)
Blueberry: 6 cups crushed fresh or frozen blueberries (approx. 2 of 1 lb packages)
1 ½ cups sugar
(omit almond extract, and omit vanilla extract from batter)
Note-crush blueberries by pushing with a metal spoon into a mixer gently)
Bing Cherry- 6 cups fresh or frozen bing cherries, pitted and cut in halves (approx 3 of 12 oz. packages)
1 cup sugar
3/8 tsp almond extract
(ok to use vanilla extract in batter)
Applesauce and Cinnamon- 6 cups of unsweetened applesauce (half chunky and half smooth)
1 ½ cup sugar
cinnamon to taste (about 6 tsp)
(omit almond extract)
(ok to use vanilla extract in batter)
*********
Liquefied Oatmeal, Oat Milk and Oat Cream Recipes for Oatmeal-In-Disguise
(Proportions are for a 1 gallon recipe of Oatmeal-In-Disguise)
LIQUIFIED OATMEAL (need approx 5 ½ cups for 1 gallon of ice oatmeal)
2 1/8 cups cooked thick oats (like a paste of oatmeal)
4 ¼ cups water
¼ tsp. salt
½ cup sugar
1 tray of med ice cubes (medium tray containing approx. 1 cup of water)
OR ½ tray of large ice cubes (large tray containing approx. 2 cups of water)
Bring water and salt to a boil, add oats and cook for one minute, stirring constantly. Remove from heat, let cool 5 minutes, add sugar and stir in. Add ice cubes. Stir in and allow them all to melt. When oatmeal is neither too hot nor too cool to work with, place in 1 cup proportions in a blender at a time, and gradually increase speed from grate, grind, etc. to liquefy. Pour into a separate bowl and continue until all the oatmeal is liquefied.
OAT MILK (need 4 ½ cups for 1 gallon of ice oatmeal)
(Basic proportions- 1 cup liquefied oatmeal to 2 cups water to 1/6 cup sugar to ¼ cup oil)
In a 5 cup blender mix and blend well:
1 ½ cups liquefied oatmeal
3 cups water
1/6 cup sugar (2 ½ TBSP)
3/8 cup corn oil
Set aside in a separate bowl, until needed.
OAT CREAM (need 6 cups for 1 gallon of ice oatmeal)
(Basic proportions- 3 1/3 cups liquefied oatmeal to 1 cup water to ¼ cup sugar to 2/3 cup oil)
In a 5 cup blender mix and blend well:
3 1/3 cups liquefied oatmeal
1 cup water
¼ cup sugar
2/3 cup corn oil
Pour into a separate container and set aside until needed (add the sixth cup below in also).
Then for the SIXTH cup of Oat cream (i.e., only using a 5 cup blender)blend:
3/4 cup liquefied oatmeal
¼ cup water
1 tsp. sugar
1 TBSP corn oil
RT lamenting the life on fast food..the end wud come fast as well
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You explain this very simply yet fantastically detailed. Very nice. I cant stand when I just want to learn a new recipe and the chef makes it sound like rocket science. Very natural in front of the camera as well. I look forward to watching more of your videos in the future.
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#health,#diet,#food Updates to a Heart-Healthy Diet | Health Information: 3 Responses to “Updates … HR's Diet Update
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if you lose 10+ pounds in a week it is mostly, if not all, water.
Did you know that in addition to February being Heart Health Month, it’s also National Chocolate Month? When Hershey’s contacted us about doing a review for their Hershey®’s Dark products, I actually paused before I shouted YES, and then I decided to take one for the team. You’re welcome. Are you familiar with Bob Greene and his Best Life [...]
If a person has the problem of heart related issues then he has to undergo a lot of tests that are so promising in nature. Heart issue is related to muscles, vessels, blood flow and size. The one particular is that the size problems which when it is increased to larger size then it is known as cardiomegaly. It is increase in size of the heart and it can be revealed at the time of lab tests. This increase in size of the heart is entirely due to the thickening of the heart muscle which is attributed to the workload of the heart. However this heart workload is attributed to the heart valves and high pressure.
Still many views are there for the problem of heart enlargement and do have tests and reviews under purview. Hence this problem of heart enlargement is of types like due to dilation and ventricular hypertrophy. The other feature which is also responsible foe heart enlargement is left atria enlargement. All these factors are closely responsible for the cardiomegaly. Some times stress is also attributed to this issue and hence the problem of heart enlargement can be taken in an intensive manner. Hence the treatment of heart enlargement is easy to be done. Timely clinical procedures, medical facilities and drug application are fine with this issue.
http://health.kosmix.com/topic/Enlarged_heart
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Maybe you could double this recipe and cook all of it with the Pork Tenderloin and use it as a sauce for both. My family loved the pork this way and since you use chicken stock as well, its pretty healthy:
olive oil to coat bottom of pan
3 apples, cut in ¼” thick pieces
1 tsp ground cinnamon
4 cloves garlic, minced
1 onion, chopped
2 cups broth
1 cup unsweetened apple sauce
In sauté pan, cook onions, garlic and apples in olive oil. Place in large baking pan. Cook pork in sauté pan, turning over pork after a few minutes. Place in pan.
Pour broth and apple sauce in sauté pan and boil. Remove from heat and pour mixture over pork in baking pan.
Cook at 350°F for 20 minutes.
Have a lovely dinner.
oh hey, there's a few of those floating around. I'm always shooting my food! Into it.
Healthy Living Network Announces Launch of New Heart Health Web …: Edward Hauck Potomac, MD (PRWEB) January 20, …
You might want to try a chicken chili recipe. Chicken chili recipes are very healthy. This white chicken chili is delicious
You could also try this turkey chili recipe. It is one of my favorite healthy dinner recipes.
This is another very tasty chicken chili
http://www.chili-everyway.com/quick-easy-chicken-recipes.html
Some cholesterol is made by your body. The food you eat is responsible for the rest. Food products from animals contain cholesterol — including meats, poultry, shellfish, eggs, butter, cheese and whole or 2 percent milk. And any type of food can also contain saturated fats and trans fats, which cause your body to make more cholesterol. The American Heart Association recommends that you keep your intake of total fat to between 25 percent and 35 percent, your saturated fat consumption to less than 7 percent and your intake of trans fat to less than 1 percent of your total daily calories.
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Latest:: Foods That Are Healthy For The Heart
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There are many problems with a heart that can't be detected with a blood test. Really, blood tests are only good for detecting damage to the heart which is usually acute and for detecting congestive heart failure which is when fluid builds up around the heart. Many heart defects will not be detectable by these tests although some will have an effect on the heart that might show up. If you're really worried then press your Dr. for some more thorough tests such as an EKG or stress test. I work in a hospital lab and do cardiac blood tests often. They are quite limited on detecting several problems.
Cholesterol Is Our Best Freind! It is Produced by The Liver for a good reason! hdl and ldl carry it around our system! there is not such thing as good or bad one!! this is Junk Scince!! read the Obesity Epidemic by Zoe Harcombe.. Dont Lower Your Cholesterol! Eat Real Food Only!!
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Monounsaturated fats actually raise your good cholesterol while lowering your bad cholesterol.
Also fiber is your heart's best friend.
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This video is good to get everybody aware that the labels are lying. But fat isn’t as bad for your heart as people are told. It’s sugar that’s the real problem these days.
u r mom; do what u are comfy with….
I'm doing my science homework right now. This sucks. :/
I made this dish and it was very good to say the least. I love the texture differences of a toasted english muffin and the broc and sauce. A well toasted muffin helped fight off the potential sogginess factor the hot broc and sauce might try to give the muffin. My kids loved it.
thanx