Coconut Oil

Coconut oil plays a special role in our diet as a vital physiologically functional food. A review of the diet/heart disease literature relevant to coconut oil clearly indicates that coconut oil is likely to be a beneficial oil for prevention and treatment of some heart diseases. In addition, coconut oil offers a source of antimicrobial lipid for individuals with compromised immune systems (Dr. Mary G. Enig, Ph.D).

One of the most amazing things about coconut oil is, it can help you lose weight. There is a dietary fat that can actually help you rid unwanted pounds. Classified as a low-fat fat, coconut oil is a saturated fat made up primarily of medium chain fatty acids. These acids are known to increase metabolism and promote weight loss. Coconut oil can also raise basal body temperatures while increasing metabolism. This is good news for people who are suffering from low thyroid function (Dr. Bruce Fife, The Healing Miracles of Coconut Oil).

Coconut oil is now known to contain a unique form of saturated fat that actually helps prevent heart disease, stroke, and hardening of the arteries, though it was once perceived as bad because of its saturated fat content (Dr. Lita Lee, Ph.D). The saturated fat in coconut oil is unlike the fat found in meat or vegetable fats. It is similar to a special group of fats found in human breast milk that have been shown to improve digestion, strengthen the immune system, and protect against bacterial, viral, and fungal infections.

So how much coconut oil should be consumed to be considered as healthy dosage? A good therapeutic dosage of 3 to 4 tablespoons has been recommended each day. This provides sufficient lauric acid to build the immune system. Most commercial coconut oils are refined, bleached, and deodorized, so look for unrefined coconut oil instead.

Herbal Remedy

Herbs

Herbs are not chemicals synthesized in a laboratory; they are high quality foods, rich in compounds that may be missing in today’s diet. Herbs can enhance the natural flavour of food. In fact, many herbs can complement a dish and each other. They may be added towards the end of cooking for more distinct flavour, or at the beginning for more blended flavours.

Herbs, used in place of salt, fat and sugar to flavour foods may offer additional benefits of their own. Researchers are finding many culinary herbs (both fresh and dried) have antioxidants that may help protect against diseases like cancer and heart disease.

	Basil Basil aids in digestion. Fresh basil contains folic acid, while dried basil is a good source of potassium, iron and calcium. It is great with tomatoes, and terrific in making fresh pesto sauce!
	Dill An infusion of dill seeds and water has been known to help relieve colic and hiccups. Dill is also a good herb for soothing the stomach.
	Oregano Oregano has been known to benefit treatments for indigestion, diarrhoea, nervous tension, insect bites, toothache, rheumatism, coughs and bronchitis (Steven Foster, Herbal Renaissance).
	Parsley Raw parsley cleanses the blood, dissolves sticky deposits in veins, maintains elasticity of blood vessels, facilitates removal of moderately sized kidney and gallstones, and treats ear infections. Also, chewing parsley prevents bad breath (Dianne Onstad, Whole Foods Companion).
	Rosemary Rosemary is known to be used to treat digestive problems, circulatory problems, pain, neuralgia, mild spasms, wounds, eczema, muscle pain, sciatica, rheumatism, depression as well as parasites.
	Thyme Thyme has a long history of use in natural medicine in connection with chest and respiratory problems including coughs, bronchitis, and chest congestion.

Cedele uses a good deal of herbs in our food. For example, our Smoked Salmon sandwich comes with dill and yoghurt dressing. Our Grilled Vegetable sandwich is spiced with basil, and our café’s hottie, the unpretentious Rosemary Chicken sandwich wraps fresh chicken meat marinated with rosemary infused olive oil. Our Butter Bean & Asparagus salad is dressed with our very own thyme vinaigrette dressing.