Health Benefits of Coconut

In traditional medication people from many diverse cultures and races around the world have revered the coconut as a valuable source of both food and medicine. The coconut is used traditionally to treat a wide variety of health problems.  Modern medical science is now confirming the use of coconut in treating many health conditions. Published studies in medical journals show that coconut, in one form or another, may provide a wide range of health benefits.  Some of the benefits are stated below.

It helps prevent obesity by speeding up metabolism, providing an immediate source of energy with fewer calories than other fats.  People who consistently use coconut products can go without eating for hours with no fear of hypoglycaemia (abnormally low blood sugar usually resulting from excessive insulin or a poor diet).

Studies have shown that populations in Polynesia and Sri Lanka, where coconuts are a dietary staple, do not suffer from high serum cholesterol or heart disease.  Coconut provides healthy short chain and medium chain fatty acids (MCFA) that are essential to good health.  Almost all fatty acids consumed are composed of long-chain fatty acids (LCFA), which have negative effect on cholesterol ratios and help to increase the risk of atherosclerosis (fatty acids that causes the narrowing of the artery) that could cause heart disease.  Unlike other fats, the unique properties of coconut also contain a large amount of lauric acid, which is the predominant fatty acid found in mother's milk.

High in Dietary Fibre rivalling other fibre sources such as psyllium, wheat bran, oat bran, and rice bran.  Coconut supplies an impressive 61% dietary fibre!  Foods contain two types of carbohydrates - digestible and non-digestible.  Digestible carbohydrates (soluble fibre) consists of starch and sugar and promote calories. Non-digestible carbohydrates (insoluble fibre) contains NO calories.  Since the body cannot digest the dietary fibre in coconut, no calories are derived from it and it has no effect on blood sugar. 

Coconut fibre slows down the release of glucose, therefore requiring less insulin to utilize the glucose and transport it into the cell where it is converted into energy.  Coconut also assists in relieving stress on the pancreas and enzyme systems of the body, in turn, reducing the risks associated with Diabetes.  Coconut Nectar and Crystals have a very low GI of only 35 (compared to honey with a GI of 55-83, and sugar with a GI of 65-100.).  It improves insulin secretion and utilization of blood glucose.  The healthy fat in coconut slows down any rise in blood sugar and helps to reduce hypoglycaemic cravings.

Improves digestion and many of the symptoms and inflammatory conditions associated with digestive and bowel disorders, by supporting absorption of other nutrients including vitamins, minerals, and amino acids while also providing beneficial dietary fibre.

Provides a super nutritious source of extra energy.  Coconut is utilized by the body to actually produce energy, rather than to store it as body fat  It supports improved endurance during physical and athletic performance. As well, it promotes healthy thyroid function and helps to relieve the symptoms of chronic fatigue.

The Coconut Research Centre list the health benefits of coconut as follows:

·    Kills viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses.

·    Kills bacteria that cause ulcers, throat infections, urinary tract infections, gum disease and cavities, pneumonia, and gonorrhoea, and other diseases.

·    Kills fungi and yeasts that cause candidiasis, ringworm, athlete's foot, thrush, diaper rash, and other infections.

·    Expels or kills tapeworms, lice, giardia, and other parasites.

·    Provides a nutritional source of quick energy.

·    Boosts energy and endurance, enhancing physical and athletic performance.

·    Improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids.

·    Improves insulin secretion and utilization of blood glucose.

·    Relieves stress on pancreas and enzyme systems of the body.

·    Reduces symptoms associated with pancreatitis.

·    Helps relieve symptoms and reduce health risks associated with diabetes.

·    Reduces problems associated with malabsorption syndrome and cystic fibrosis.

·    Improves calcium and magnesium absorption and supports the development of strong bones and teeth.

·    Helps protect against osteoporosis.

·    Helps relieve symptoms associated with gallbladder disease.

·    Relieves symptoms associated with Crohn's disease, ulcerative colitis, and stomach ulcers.

·    Improves digestion and bowel function.

·    Relieves pain and irritation caused by haemorrhoids.

·    Reduces inflammation.

·    Supports tissue healing and repair.

·    Supports and aids immune system function.

·    Helps protect the body from breast, colon, and other cancers.

·    Is heart healthy; improves cholesterol ratio reducing risk of heart disease.

·    Protects arteries from injury that causes atherosclerosis and thus protects against heart disease.

·    Helps prevent periodontal disease and tooth decay.

·    Functions as a protective antioxidant.

·    Helps to protect the body from harmful free radicals that promote premature aging and degenerative disease.

·    Does not deplete the body's antioxidant reserves like other oils do.

·    Improves utilization of essential fatty acids and protects them from oxidation.

·    Helps relieve symptoms associated with chronic fatigue syndrome.

·    Relieves symptoms associated with benign prostatic hyperplasia (prostate enlargement).

·    Reduces epileptic seizures.

·    Helps protect against kidney disease and bladder infections.

·    Dissolves kidney stones.

·    Helps prevent liver disease.

·    Is lower in calories than all other fats.

·    Supports thyroid function.

·    Promotes loss of excess weight by increasing metabolic rate.

·    Is utilized by the body to produce energy in preference to being stored as body fat like other dietary fats.

·    Helps prevent obesity and overweight problems.

·    Applied topically helps to form a chemical barrier on the skin to ward of infection.

·    Reduces symptoms associated the psoriasis, eczema, and dermatitis.

·    Supports the natural chemical balance of the skin.

·    Softens skin and helps relieve dryness and flaking.

·    Prevents wrinkles, sagging skin, and age spots.

·    Promotes healthy looking hair and complexion.

·    Provides protection from damaging effects of ultraviolet radiation from the sun.

·    Helps control dandruff.

·    Does not form harmful by-products when heated to normal cooking temperature like other vegetable oils do.

·    Has no harmful or discomforting side effects.

·    Is completely non-toxic to humans.

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COCONUT - THE BUNDLE FOR HEALTHY LIFE

The coconut tree is a member of the palm family.  The term coconut can be referred to the entire tree, the seed or the nut (botanically called drupe).   The scientific name for coconut is cocos nucifera. Early Spanish explorers called it coco, which means "monkey face" because the three indentations (eyes) on the hairy nut resembles the head and face of a monkey. Nucifera means "nut-bearing." It is called isip mbakara and ikip mmatang respectively by the Efiks and Oron people of Nigeria.
Coconut, found in the tropic and sub tropic areas of the world is known for its versatility as seen in the many uses of its different parts.  They are part of the daily diets of many people. Coconuts are different from any other fruits because they contain a large quantity of "water" and when immature they are known as tender-nuts or jelly-nuts and may be harvested for drinking. When mature, they still contain some water and can be used as seed nuts or processed to give oil from the kernel, charcoal from the hard shell and coir from the fibrous husk. The endosperm is initially in its nuclear phase suspended within the coconut water. As development continues, cellular layers of endosperm deposit along the walls of the coconut, becoming the edible coconut "flesh". When dried, the coconut flesh is called copra. The oil and milk derived from it are commonly used in cooking and frying; coconut oil is also widely used in soaps and cosmetics. The clear liquid coconut water within is a refreshing drink. The husks and leaves can be used as material to make a variety of products for building, furnishing and decorating. It also has cultural and religious significance in many societies that use it.
The coconut provides a nutritious source of meat, juice, milk, and oil that has fed and nourished populations around the world for generations. On many islands coconut is one of the wonder foods on earth that amply provides for all human needs and has multiple health benefits… They can even save your life!

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NUTRIENTS IN FRUITS/VEGETABLES

		FOOD VALUE per 100gm				MINERAL/VITAMIN per 100gm
SN	FRUIT/VEGETABLE	Protein	Fat	Carbohydrate	Fibre	Calcium	Phosphorous	Iron	A	C	Others	CALORIC VALUE
1.	Apple (Malus sylvestris)	0.2%	0.5%	13.4%	1.0%	10 mg	14 mg	1 mg	40 IU	-	Small amount of vitamin E, H and B Complex	59
2.	Fresh Apricot (Prunus armeniaca)	1.0%	0.3 %	11.6 %	1.0 %	20 mg	25 mg	2.2 mg	-	6 mg	Small amount of Vitamin B Complex	53
3.	Dry Apricot (Prunus armeniaca)	1.6%	0.7%	73.4%	2.1%	110 mg	70 mg	4.6 mg	-	2 mg	Small amount of Vitamin B Complex	306
4.	Avocado (Persea Americana)	1.7%	22.8%	0.8%	-	10 mg	80 mg	0.7 mg	290 IU	-	Sufficient amount of Vitamin E and small amount of Vitamin C and B Complex	215
5.	Bael Fruit (Aegle marmelos)	1.8%	0.3%	31.8%	2.9%	85 mg	50 mg	0.6 mg	-	8 mg	Small amount of Vitamin B Complex	137
6.	Banana (Musa paradisiacal)	1.2%	0.3%	27.2%	0.4%	17 mg	36 mg	0.9 mg		7 mg	Small amount of Vitamin B Complex	116
7.	Date (Phoenix dactylifera)	2.5%	0.4%	75.8%	3.9%	120 mg	50 mg	7.3 mg	-	3 mg	Small amount of Vitamin B Complex	317
8.	Fresh Fig (Ficus carica)	1.3%	0.2%	7.6%	2.2%	35 mg	22 mg	0.6 mg	80 IU	2 mg	Small amount of Vitamin B Complex	80
9.	Dry Fig (Ficus caric	4.3%	1.3%	63.4%	5.6%	126 mg	77 mg	3 mg	80 IU		Small amount of Vitamin B Complex	274
10.	Grapes (Vitis vinifera)	0.7%	0.1%	7%	-	20 mg	20 mg	0.2 mg		31mg	Small amount of Vitamin B Complex, Vitamin A and P	32
11.	Grapefruit (Citrus paradise)	0.7%	0.1%	7%	-	20 mg	20 mg	0.2 mg	-	31mg	Small amount of Vitamin B Complex, Vitamin A and P	32
12.	Indian Gooseberry (Emblica officinalis)	0.5%	0.1%	13.7%	3.4%	50 mg	20 mg	1.2 mg	-	600mg	Small amount of Vitamin B Complex	48
13.	Jambul Fruit (Eugenia jambolana)	0.7%	0.3%	14%	0.9%	15 mg	15 mg	1.2 mg	-	18 mg	Small amount of Vitamin B Complex	62
14	Lemon Citrus limon)	1%	0.9%	11.1%	1.7%	70 mg	10 mg	2.3 mg	-	39 mg	Small amount of Vitamin B Complex	57
15	Lime (Citrus aurantifolia)	1.5%	1%	10.9%	1.3%	90 mg	20 mg	0.3 mg	-	63 mg	Small amount of Vitamin B Complex	59
16	Mango (Mangifera indica)	0.6%	0.4%	16.9%	0.7%	14 mg	16 mg	1.3 mg	-	16 mg	Small amount of Vitamin B Complex	74
17	Orange (Citrus aurantium)	0.7%	0.2 %	10.9%	0.3%	26 mg	20 mg	0.3 mg	-	30 mg	Small amount of Vitamin B Complex	59
18	Paw Paw (Carica papaya)	0.6%	0.1%	7.2%	0.8%	17 mg	13 mg	0.5 mg	-	57 mg	Small amount of Vitamin B Complex	32
19	Pomegranate (Punica granatum)	1.6%	0.1%	14.5%	5.1%	10 mg	70 mg	0.3 mg	-	16 mg	Small amount of Vitamin B Complex	65
20	Raisins (Vitis vinifera)	1.8%	0.3%	74.6%	1.1%	87 mg	80 mg	7.7 mg	-	1 mg	Small amount of Vitamin B Complex	308
21	Amaranth (Amaranthus gangeticus)	4%	0.5%	6.1%	1%	397 mg	83 mg	25.5mg	-	99 mg	Small amount of Vitamin B Complex	45
22	Asparagus (Asparagus officinalis)	2.2%	0.2%	3.9%	0.7%	22 mg	62 mg	1 mg	900 IU	33 mg	Magnesium 20mg, Small amount of Vitamin B Complex	59
23	Beet Root (Beta vulgaris)	1.7%	0.1%	8.8%	0.9%	18 mg	55 mg	1 mg	-	10 mg	Good amount of Vitamin A & B and Small amount of Vitamin B Complex	43
24	Bitter Gourd (Monordica charantia) Bitter Melon	1.6%	0.2%	4.2%	0.8%	20 mg	70 mg	1.8 mg	-	88 mg	Small amount of Vitamin B Complex	25
25	Bottle Gourd (Lagenaria vulgaris)	0.2%	0.1%	2.5%	0.6%	20 mg	10 mg	0.7 mg	-	-	Small amount of Vitamin B Complex	12
26	Cabbage (Brassica oleracea var)	1.8%	0.1%	4.6%	1%	39 mg	44 mg	0.8 mg	-	124 mg	Small amount of Vitamin B Complex	27
27	Carrot (Daucua carota)	0.9%	0.2%	10.6%	1.2%	80 mg	530 mg	2.2 mg	-	3 mg	Small amount of Vitamin B Complex	48
28	Cucumber (Cucumis sativas)	0.4%	0.1%	2.5%	0.4%	10 mg	25 mg	1.5 mg	-	7 mg	Small amount of Vitamin B Complex	13
29	Drumstick Pods (Moringa oleifera)	2.5%	0.1%	3.7%	4.8%	30 mg	110 mg	5.3 mg	-	120 mg	Small amount of Vitamin B Complex	26
30	Drumstick Leaves (Moringa oleifera)	6.7%	1.7%	12.5%	0.9%	440 mg	70 mg	7 mg	-	220 mg	Small amount of Vitamin B Complex	92
31	Fenugreek (Trigonella foenum graecum)	4.4%	0.9%	6%	1.1%	395 mg	51 mg	16.5 mg	-	52 mg	Small amount of Vitamin B Complex	49
32	Garlic (Allium sativum)	6.3%	0.1%	29.8%	0.8%	30 mg	310 mg	1.3 mg	-	13 mg	Small amount of Vitamin B Complex	145
33	Ginger (Zingiber officinalse)	2.3%	0.9%	12.3%	2.4%	20 mg	60 mg	2.6 mg	-	6 mg	Small amount of Vitamin B Complex	67
34	Lettuce (Lactuca sativa)	2.1%	0.3%	2.5%	0.5%	50 mg	28 mg	2.4 mg	-	10 mg	Small amount of Vitamin B Complex	42
35	Mint (Minthe spicata)	4.8%	0.6	5.8%	2%	200 mg	62 mg	15.6 mg		27 mg	Small amount of Vitamin B Complex and good amount of Vitamin D and E	48
36	Onion (Allium cepa)	1.2%	0.1%	11.1%	0.4%	47 mg	50 mg	0.7 mg	-	11 mg	Small amount of Vitamin B Complex	51
37	Potato (Solanum tuberosum)	1.6%	0.1%	22.6%	0.4%	10 mg	40 mg	0.7 mg	-	17 mg	Small amount of Vitamin B Complex	97
38	Radish (Raphanus sativus)	3.8%	0.4%	2.4%	1%	35 mg	22 mg	0.4 mg	-	15 mg	Small amount of Vitamin B Complex	17
39	Radish Leaves (Raphanus sativus)	3.8%	0.4%	2.4%	1%	265 mg	59 mg	22 mg	-	15 mg	Small amount of Vitamin B Complex	17
40	Soyabean (Glycine max merr)	43.2%	19.5%	20.9%	4.6%	240 mg	690 mg	11.5 mg	-	-	Small amount of Vitamin B Complex and Vitamin E	432
41	Spinach (Spinacia olerecea)	2%	0.7%	2.9%	0.6%	73 mg	21 mg	10.9 mg	-	28 mg	Small amount of Vitamin B Complex	17
42	Tomato (Lycopersicon-esculentum)	0.9%	0.2%	3.4%	0.8%	48 mg	20 mg	0.4 mg	-	27 mg	Small amount of Vitamin B Complex	20
43	Barley (Hordeum vulgars)	11.5%	1.3%	69.9%	3.9%	26 mg	215 mg	3 mg	-	5 mg	Small amount of Vitamin B Complex	336
44	Maize (Zea manys)	3.6%	1.5%	66.2%	2.7%	10 mg	348 mg	2 mg	-	-	Small amount of Vitamin B Complex and Vitamin E	342
45	Raw Local Rice (Orya sativa)	7.5%	1%	76.7%	0.6%	10 mg	190 mg	3.2 mg	-	-	Small amount of Vitamin B Complex	346
46	Raw Milled Rice (Orya sativa)	6.8%	0.5%	78.2%	0.2%	10 mg	160 mg	3.1 mg	-	-	Small amount of Vitamin B Complex	345
47	Whole Wheat Flour (Triticum sativum)	12.1%	1.7%	69.4%	1.9%	48 mg	355 mg	11.5 mg	-	-	Small amount of Vitamin B Complex	341
48	Refined Wheat Flour r (Triticum sativum)	11%	0.9%	73.9%	0.3%	23 mg	12.1 mg	2.5 mg	-	-	Small amount of Vitamin B Complex	348
49	Almond (Prunus amygdalus)	20.8%	58.9%	10.5%	1.7%	230 mg	490 mg	4.5 mg	-	-	Niacin 4.4mg and Small amount of Vitamin B Complex	665
50	Coconut (Cocos nucifera)	4.5%	41.6%	13%	3.6%	10 mg	240 mg	1.7 mg	-	1 mg	Small amount of Vitamin B Complex	Fresh 444  Dried 662
51	Groundnut (Arachis hypogaea)	25.3%	40.1%	26.1%	3.1%	90 mg	350 mg	2.8 mg	-	-	Small amount of Vitamin B Complex and 261mg of Vitamin E	567
52	Honey	0.3%		79.5%	-	5 mg	16 mg	0.9 mg	-	4 mg	Small amount of Vitamin B Complex	319
53	Sugarcane (Saccharum officinarum)	0.1%	0.2%	9.1%	-	10 mg	10 mg	1.1 mg				39
Source: H. K. Bakhru, Food That Heal – The Natural Way To Good Health, Rakesh Press, New Delhi, 2001		Per 100gms of edible portion

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