If thats the case :).....

I started a group cuz I was dx'd Hashimoto's Hypothyroidism and to be
honest, I needed support myself. The problem is, I'm a vegetarian and
many vegetarians are told they must eat meat once diagnosed with
hypothyrodism. Not true! I opened a group for veggie hypo's, & on
natural healing. Note we are (mellow) Krishna devotees, everyone's
welcome who're respectful to our path, we'd be happy to share what we
know about health & hopefully visa versa. Lets all help each other.
Anyway, we'll post info found to work or help, the use of herbs,
vits/minerals/aminos, oils, detoxing, buliding, etc. Please, not for
caretakers, the curious, etc but a Support group for those actually
diagnosed with "Autoimmune" Hypothyrodism. Read the front page & see
if we're a good fit for you. :)
http://health.groups.yahoo.com/group/HypothyroidVegetarians/

~ Priitaa

--- In CoconutDiet@yahoogroups.com, "Prtha (Priitaa) devi dasi"
<Prtha_devi_dasi@...> wrote:
>
> Is this group alwas so quiet?
>
> ~ Priitaa
>
> --- In CoconutDiet@yahoogroups.com, "Prtha (Priitaa) devi dasi"
> <Prtha_devi_dasi@> wrote:
> >
> > Hi, I'm new and just wanted to say, as a hashimoto's hypot patient I
> > have long heard how cocoanut oil helps, but never knew how to use
> > it.Hope I can find some recipes here. I heard it tastes yucky, yet I
> > also know it is used in Tai food for example, and in India, gourmet
> > foods. So my guess is, ya goota know how. :)
> >
> > As for me, I am almost 55 y.o., dx'd about 11 years now, am very into
> > alternatives, and glad to have found this place!
> >
> > ~ Priitaa
> >
>

Hi Priitaa,



This group is pretty much dead, actually.  I am not sure why.



Good luck with the coconut oil.  You can do a search on Google for recipes
and I am sure plenty will come up.



Best,

Alana





   _____

From: CoconutDiet@yahoogroups.com [mailto:CoconutDiet@yahoogroups.com] On
Behalf Of Prtha (Priitaa) devi dasi
Sent: Monday, July 09, 2007 7:17 AM
To: CoconutDiet@yahoogroups.com
Subject: [CoconutDiet] Re: New here



Is this group alwas so quiet?

~ Priitaa

--- In CoconutDiet@ <mailto:CoconutDiet%40yahoogroups.com> yahoogroups.com,
"Prtha (Priitaa) devi dasi"
<Prtha_devi_dasi@...> wrote:
>
> Hi, I'm new and just wanted to say, as a hashimoto's hypot patient I
> have long heard how cocoanut oil helps, but never knew how to use
> it.Hope I can find some recipes here. I heard it tastes yucky, yet I
> also know it is used in Tai food for example, and in India, gourmet
> foods. So my guess is, ya goota know how. :)
>
> As for me, I am almost 55 y.o., dx'd about 11 years now, am very into
> alternatives, and glad to have found this place!
>
> ~ Priitaa
>





[Non-text portions of this message have been removed]

Well I guess this is a quiet group. Maybe over time folks will start
to chat here, I dont know. Soooo if there are any vegetarians out
there who have Hashimoto's hypothyroidism and would like to explore
some natural help, check out:

http://health.groups.yahoo.com/group/HypothyroidVegetarians/

Read the front page first. Thanks!

~ Priitaa

--- In CoconutDiet@yahoogroups.com, "Prtha (Priitaa) devi dasi"
<Prtha_devi_dasi@...> wrote:
>
> Hi, I'm new and just wanted to say, as a hashimoto's hypot patient I
> have long heard how cocoanut oil helps, but never knew how to use
> it.Hope I can find some recipes here. I heard it tastes yucky, yet I
> also know it is used in Tai food for example, and in India, gourmet
> foods. So my guess is, ya goota know how. :)
>
> As for me, I am almost 55 y.o., dx'd about 11 years now, am very into
> alternatives, and glad to have found this place!
>
> ~ Priitaa
>

Is this group alwas so quiet?

~ Priitaa

--- In CoconutDiet@yahoogroups.com, "Prtha (Priitaa) devi dasi"
<Prtha_devi_dasi@...> wrote:
>
> Hi, I'm new and just wanted to say, as a hashimoto's hypot patient I
> have long heard how cocoanut oil helps, but never knew how to use
> it.Hope I can find some recipes here. I heard it tastes yucky, yet I
> also know it is used in Tai food for example, and in India, gourmet
> foods. So my guess is, ya goota know how. :)
>
> As for me, I am almost 55 y.o., dx'd about 11 years now, am very into
> alternatives, and glad to have found this place!
>
> ~ Priitaa
>

Hi, I'm new and just wanted to say, as a hashimoto's hypot patient I
have long heard how cocoanut oil helps, but never knew how to use
it.Hope I can find some recipes here. I heard it tastes yucky, yet I
also know it is used in Tai food for example, and in India, gourmet
foods. So my guess is, ya goota know how. :)

As for me, I am almost 55 y.o., dx'd about 11 years now, am very into
alternatives, and glad to have found this place!

~ Priitaa

The Low-Carb Coconut Smoothie recipe calls for 1 cup coconut milk,
which is 8 ounces.  Cans of coconut milk vary between 13.5 and 15
ounces.   The recipe is for 2.  The carbs for a can is between
28-30, so you would need to divide that by 4.  Now, say it's a 15 oz. can, your
carbs for the coconut milk will be around 7. If it's a 13.5 oz can at 28 carbs,
then the carbs for the coconut milk for 1 serving will be 8.28. If it's a 13.5
can of coconut milk and the carbs are 30 per can, then for 1 recipe the carbs
will be 9.1.  Hope this helps.
Cherie Calbom, MS

Hi -

I've recently really gotten into the whole coconut oil thing.  I've been
watching my carbs for
awhile & recently bought The Coconut Diet.

I would like to make the Low Carb Coconut Smoothie but am confused about the
carb
count.

One of the ingredients listed is 1 cup of homemade coconut milk (28 net carbs)
or a can of
unsweetened coconut milk (30 net carbs).

However the carb count listed for the smoothie is 8 carbs, 4 of which are fiber.

I know the recipe is for 2 servings but it still doesn't add up.

Can anyone explain the logic here?

Thanks in advance.
I look forward to learning more from this group!

Angela

I want to wish you great success Donna.
Best wishes,
Cherie Calbom, MS

Hi Beth,

Can you tell me what site that coconut study was on?  Do you have a link to that
site?  I would like to find out more about it myself.

Thanks so much,
Alana



  -------------- Original message ----------------------
From: jun1488@...
>
> In a message dated 9/16/2006 10:02:47 A.M. Pacific Standard Time,
> trinityretreat@... writes:
>
> My  question was what
> kind of coconut oil did they use? Was it  hydrogenated?
>
>
> Hi Cherie...I also went back and read the study on Bruce's  site....it really
> was eye opening on how the media reported on this *finding* I  do feel better
> now...What does everyone use for a sweetner? Honey?? I tried some  evaporated
> cane sugar for some banana bread and it ruined the batch....so won't  be
> using that again! This is all so new but I just love learning all this
> information! I am feeling much better about coconut oil the more I research it
> and see
> how *twisted* some of the findings are on  it...Beth
>
>
> [Non-text portions of this message have been removed]
>
>
>





[Non-text portions of this message have been removed]

Hello Beth,
I use The Ultimate Sweetener, which is xylitol made from Finnish birch
bark,as a sweetener for baking.  It tastes like sugar, although not
quite as sweet.  You can order from the people who make The Ultimate
Meal (800) 320-2269
Best of health,
Cherie

In a message dated 9/16/2006 10:02:47 A.M. Pacific Standard Time,
trinityretreat@... writes:

My  question was what
kind of coconut oil did they use? Was it  hydrogenated?


Hi Cherie...I also went back and read the study on Bruce's  site....it really
was eye opening on how the media reported on this *finding* I  do feel better
now...What does everyone use for a sweetner? Honey?? I tried some  evaporated
cane sugar for some banana bread and it ruined the batch....so won't  be
using that again! This is all so new but I just love learning all this
information! I am feeling much better about coconut oil the more I research it 
and see
how *twisted* some of the findings are on  it...Beth


[Non-text portions of this message have been removed]

Hi everyone,

I've been on the coconut diet since April 9, 2006. I just had a blood
draw last week and compared the results with last year's results. I
just wanted to share with those of you who are interested.

Without seeing my blood draw results, I can tell you that the coconut
diet has been beneficial to me. I'm 28, overweight, and have a family
history of type II diabetes, heart disease, and high blood pressure.
Since 6th grade, my blood pressure has been borderline to high. Last
year it averaged 138/95, and I started cutting out sodium in order to
bring it down. Cutting sodium didn't make much of a difference. While
on the coconut diet, I still try to avoid excess sodium, but I
haven't worried as much since the diet is already strict. My blood
pressure has averaged 120/80 the past few weeks. I've lost 35-40
pounds, and my jeans have gone from a 22 Woman's to an 18 Misses.

Now onto my blood draw results (with stars next to good changes)...
*Last year my glucose and uric acid were high, this year both are in
within range.

Cholesterol was within range last year, this year it is high.
*Triglycerides were high last year, this year within range.
*HDL cholesterol was low last year, this year within range.
LDL cholesterol was high last year and has gone up.
*VLDL cholesterol was high last year, this year within range.
*Cholesterol/HDL ratio was high last year, this year it is borderline.

Even though my cholesterol and LDL went up, I'm happy with the
results. I'll just have to cut back on all those eggs for breakfast,
I guess.

-Rebecca

In a message dated 9/17/2006 7:47:13 P.M. Pacific Standard Time,
melodygthomas@... writes:

You  know what, what ever floats your boat, I think the coconut diet is
awesome, I  love the taste to coconut oil, it puts sucha wonderful flavor toall
that I use  the oil in, its yummy, there are all sorts of other natural things
that you  can takle, for instance, red tea, or Rooi Bos Tea as it is known by
its  natural name, it is a natural dierectic it also helps keep the bowels
moving  as well it is natural, anyone who wants to find fault with any diet
will,
you  have to do it for yourself and see if it works for you, the Coconut Diet
ROCKS!!!!!


Not sure what....*whatever floats your boat* pertains to....but for  me...I
am a reseacher type and want to make sure what I am changing over to  ....and
feel is healthy really is healthy...For me it would be foolish to not do  a bit
of research....into the advantages of coconut oil...especially since
everyone seems to recommend such high doses of it....I do agree that studies can
be
done so it makes something look bad when it isn't..as in testing the benefits
of using coconut oil in carrot cake and milkshakes!

For me....I find it interesting that there is a very limited group  of
people....saying how beneficial that coconut is....but a very large group  that
says
it isnt good for you....So....that leads me to ask questions...because  for
me...I am just looking for answers....I am not saying I don't think it is  good
for a person...I just want to know for sure...

I have even read from some who believe in coconut oil that they do  not
support juicing....because we need the fiber from fruits...some who believe  in
juicing do not believe in coconut oil...it just depends on what their studies
show them...I bought a juiceman juicer about 18 yrs ago...and love juicing
although I do not do it a lot now...My sons loved it....carrot apple was a big
hit in our family!

I have read a couple articles even from people who support using  coconut oil
that it is known to raise cholestrol in some people...so for me....I  need to
find out if that is factual or not....

I guess I just want to say....I do not disagree with the coconut  diet....I
just thought this was a board to come and ask questions and learn  more...and
share stuff....I still would just love to hear others stories who  have
followed the coconut diet for any length of time and what they have  experienced
in
their lives.....from it...and the weight loss they have  experienced....

I do have to share too...that last week I made a smoothie with  coconut oil
and coconut milk....and I was sick for the first several hrs of the  day...I
could not leave my house because I was throwing up and had the runs...My
daughter was late to preschool by 1/2 hr.....I have had this before and never
gotten sick but have always used the light coconut oil and this time use the 
full
deal....1/2 cup....my body did NOT like that at all!..


I do not want it to seem like I am debating the goodness and  healthiness of
coconut oil...I am not at all....I am just new to this and asking  questions
and researching something that for so many yrs I was told was not good  for
me...

I am also a safety person and do not want to do something that is  harmful to
me or my family. I have bought into the whole low fat lie for the  last
several yrs and I feel so upset lately about all the lies we have been told
nutritionally and I just want to make some good choices for myself now and do 
not
even know where to turn at times for the correct  information.....Beth


[Non-text portions of this message have been removed]

You know what, what ever floats your boat, I think the coconut diet is awesome,
I love the taste to coconut oil, it puts sucha wonderful flavor toall that I use
the oil in, its yummy, there are all sorts of other natural things that you can
takle, for instance, red tea, or Rooi Bos Tea as it is known by its natural
name, it is a natural dierectic it also helps keep the bowels moving as well it
is natural, anyone who wants to find fault with any diet will, you have to do it
for yourself and see if it works for you, the Coconut Diet ROCKS!!!!!



----- Original Message ----
From: "alanasugar@..." <alanasugar@...>
To: CoconutDiet@yahoogroups.com
Sent: Saturday, September 16, 2006 4:04:02 PM
Subject: Re: [CoconutDiet] Study with coconut oil

Hi Beth,

I absolutely agree with Cherie. This is rediculous. We must ask who funds the
study, what sort of coconut oil are they using, and YES! Why in the world would
they test it in cake and milk shakes???

Coconut oil has been a part of traditional diets for eons. I have a good friend
from Gambia in Africa, I have another friend from Thailand, and when growing up
in Hawaii, I knew plenty of people from the Phillipines. All had grown up using
coconut oil and/or red palm oil. Their families and societies have existed on
these tropical oils with no heart disease, obesity, etc that the westerners have
suffered for the past 70-80 years or so.

Please don't be scared. Check out the work of others who have done the research.
Namely, Dr. Mary Enig, PhD. She is an expert on coconut.

Best to you,
Alana Sugar

------------ -- Original message ------------ --
From: "wrinkleprogram" <trinityretreat@ aol.com>
Hello Beth,
The tv show probably was referring to a study done in Australia with
milk shakes and carrot cake using coconut oil. My question was what
kind of coconut oil did they use? Was it hydrogenated? If so, it would
produce very negative results. A study was done with babies and
coconut oil in formula several decades ago with negative results and
the coconut oil was hydrogenated. Also, it's strange that they
studied it in carrot cake and milk shakes. My question also is: what
else was in the milk shakes and carrot cake? What kind of sugar did
they use? What were the other ingredients? People have eaten coconut
oil in many parts of the world for centuries without problems--no
heart disease, until western foods were introduced. So, we must ask:
what is behind this? Is coconut oil infringing on market share for
other oils? Bad press years ago nearly destroyed the tropical oils
industry, without any real validity. If coconut oil truly narrowed
arteries and caused heart disease then populations that used it would
have died out long ago.
Best of health,
Cherie Calbom

[Non-text portions of this message have been removed]






[Non-text portions of this message have been removed]

Hi Beth,

I absolutely agree with Cherie.  This is rediculous.  We must ask who funds the
study, what sort of coconut oil are they using, and YES! Why in the world would
they test it in cake and milk shakes???

Coconut oil has been a part of traditional diets for eons.  I have a good friend
from Gambia in Africa, I have another friend from Thailand, and when growing up
in Hawaii, I knew plenty of people from the Phillipines.  All had grown up using
coconut oil and/or red palm oil.  Their families and societies have existed on
these tropical oils with no heart disease, obesity, etc that the westerners have
suffered for the past 70-80 years or so.

Please don't be scared.  Check out the work of others who have done the
research.  Namely, Dr. Mary Enig, PhD.  She is an expert on coconut.

Best to you,
Alana Sugar

-------------- Original message --------------
From: "wrinkleprogram" <trinityretreat@...>
Hello Beth,
The tv show probably was referring to a study done in Australia with
milk shakes and carrot cake using coconut oil. My question was what
kind of coconut oil did they use? Was it hydrogenated? If so, it would
produce very negative results. A study was done with babies and
coconut oil in formula several decades ago with negative results and
the coconut oil was hydrogenated. Also, it's strange that they
studied it in carrot cake and milk shakes. My question also is: what
else was in the milk shakes and carrot cake? What kind of sugar did
they use? What were the other ingredients? People have eaten coconut
oil in many parts of the world for centuries without problems--no
heart disease, until western foods were introduced. So, we must ask:
what is behind this? Is coconut oil infringing on market share for
other oils? Bad press years ago nearly destroyed the tropical oils
industry, without any real validity. If coconut oil truly narrowed
arteries and caused heart disease then populations that used it would
have died out long ago.
Best of health,
Cherie Calbom




[Non-text portions of this message have been removed]

Hello Beth,
The tv show probably was referring to a study done in Australia with
milk shakes and carrot cake using coconut oil.  My question was what
kind of coconut oil did they use?  Was it hydrogenated?  If so, it would
produce very negative results.  A study was done with babies and
coconut oil in formula several decades ago with negative results and
the coconut oil was hydrogenated.  Also, it's strange that they
studied it in carrot cake and milk shakes.  My question also is:  what
else was in the milk shakes and carrot cake?  What kind of sugar did
they use?  What were the other ingredients?  People have eaten coconut
oil in many parts of the world for centuries without problems--no
heart disease, until western foods were introduced.  So, we must ask:
what is behind this?  Is coconut oil infringing on market share for
other oils?  Bad press years ago nearly destroyed the tropical oils
industry, without any real validity.  If coconut oil truly narrowed
arteries and caused heart disease then populations that used it would
have died out long ago.
Best of health,
Cherie Calbom

Hi I know I have been a bit skeptical if not fearful over using  coconut
oil....I am on another list where I first started hearing about the  benefits of
coconut oil...

Many people love it and use it on this list....Someone posted this  today on
the board....

That there was a t.v. program last night saying:

they did an experiment with both coconut oil and palm oil, and found  that
within 4 hours of consumption of both oils people's arteries had  drastically
reduced elasticity, making arterial buildup more likely. He said  they
stressed that eating even just very small amounts of coconut oil  could
seriously shorten one's life span.

Has anyone heard of this before? I am very concerned that I have  been giving
my family something that will damage their  arteries???

I wonder if this is true? And if it is....if you stop eating  it...does the
elasticity come back??? I just hope I have not done something that  will end up
hurting me or my family in the long run....

I also read that Pacific Islanders have high heart disease and  cholestrol
from drinking coconut cream and milk...

I guess my question is...why is there just a very few health care
professionals...touting the benefit of coconut oil if it has so much research 
behind it
saying how beneficial it is? I for one hope this isnt true...that it  causes
this much damage....

I truly am not trying to start anything just trying to figure out  what is
really true or not.....Beth


[Non-text portions of this message have been removed]

Hi Beth,

Stevia is fine to use and a little Xylitol would be fine too.  They are not
artificial.  Stevia is a plant and Xylitol is a sugar alcohol. Neither are toxic
to my knowledge.  If you over do Xylitol, it may cause a little cramping but it
would be hard to overuse it.  I use a tiny bit of raw honey or I use a tiny bit
of Agave Cactus Nectar. But I don't really care for sweet things too much. 
Perhaps others have some ideas.

Thanks,
Alana

-------------- Original message --------------
From: jun1488@...
Hi....I had a friend drop off some Stevia plus packets today. I have not
used these before and am trying to not use artificial sweetners...I am a bit
confused if this is one or not? What does everyone use for a sweetner? If
anything....

Honey seems so sweet to me and I rarely use it. I have read evaporated cane
sugar is better than regular sugar...Just trying to figure out what to bake
with as well.

I am still using the coconut oil and I do not seem to be gaining weight
since I lost what I first gained.

I read the other day that someone said coconut water is better to put on
your hair instead of coconut oil. My hair is just falling out in handfuls and so
I was putting a bit of coconut oil on it but does anyone know if the water
is better? I am also eating a couple TBS a day and trying to up the protein a
bit and not do anything that shocks my system so I can get my hair to stop
falling out. I dont know if it will come back..but it just has to stop falling
out or I will be looking for a good wig : - ( ........

Thanks for the input and help so far...I just bought a new container of the
coconut oil so I have finished my first jar! I found a local farmer who
raises grass fed only beef...so looking into that as well. I have to do things
in
small bits and pieces because it is all so over whelming! Now if I could just
find a good multi vitamin! Beth

[Non-text portions of this message have been removed]




[Non-text portions of this message have been removed]

Has anyone tried extra virgin coconut oil and what do
you think of it?
--- jun1488@... wrote:

> Hi....I had a friend drop off some Stevia plus
> packets today. I  have not
> used these before and am trying to not use
> artificial sweetners...I am  a bit
> confused if this is one or not? What does everyone
> use for a sweetner? If
> anything....
>
> Honey seems so sweet to me and I rarely use it. I
> have read  evaporated cane
> sugar is better than regular sugar...Just trying to
> figure out  what to bake
> with as well.
>
> I am still using the coconut oil and I do not seem
> to be gaining  weight
> since I lost what I first gained.
>
> I read the other day that someone said coconut water
> is better to  put on
> your hair instead of coconut oil. My hair is just
> falling out in handfuls  and so
> I was putting a bit of coconut oil on it but does
> anyone know if the  water
> is better? I am also eating a couple TBS a day and
> trying to up the  protein a
> bit and not do anything that shocks my system so I
> can get my hair to  stop
> falling out. I dont know if it will come back..but
> it just has to stop  falling
> out or I will be looking for a good wig : - (
> ........
>
> Thanks for the input and help so far...I just bought
> a new  container of the
> coconut oil so I have finished my first jar! I found
> a local  farmer who
> raises grass fed only beef...so looking into that as
> well. I have to  do things in
> small bits and pieces because it is all so over
> whelming! Now if I  could just
> find a good multi vitamin! Beth
>
>
> [Non-text portions of this message have been
> removed]
>
>
>
>
>


__________________________________________________
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around
http://mail.yahoo.com

Hello Beth,
Stevia is one of the healthiest herbal sweeteners there is.
Regarding hair loss, I would recommend that you cut back on sweetners
I would also recommend digestive enzymes to help break down protein.
Also, have you had your thyroid checked lately?  Low thyroid can
cause hair loss.
Best of health,
Cherie Calbom

Hi....I had a friend drop off some Stevia plus packets today. I  have not
used these before and am trying to not use artificial sweetners...I am  a bit
confused if this is one or not? What does everyone use for a sweetner? If
anything....

Honey seems so sweet to me and I rarely use it. I have read  evaporated cane
sugar is better than regular sugar...Just trying to figure out  what to bake
with as well.

I am still using the coconut oil and I do not seem to be gaining  weight
since I lost what I first gained.

I read the other day that someone said coconut water is better to  put on
your hair instead of coconut oil. My hair is just falling out in handfuls  and
so
I was putting a bit of coconut oil on it but does anyone know if the  water
is better? I am also eating a couple TBS a day and trying to up the  protein a
bit and not do anything that shocks my system so I can get my hair to  stop
falling out. I dont know if it will come back..but it just has to stop  falling
out or I will be looking for a good wig : - ( ........

Thanks for the input and help so far...I just bought a new  container of the
coconut oil so I have finished my first jar! I found a local  farmer who
raises grass fed only beef...so looking into that as well. I have to  do things
in
small bits and pieces because it is all so over whelming! Now if I  could just
find a good multi vitamin! Beth


[Non-text portions of this message have been removed]

HI Beth,



I have placed a number of my clients on it who have herpes and one man with
HIV.  I do believe it has the ability to kill lipid (fat) coated viruses.
Also, it does seem to speed the metabolism - I have experienced that myself.




I understand that saturated fat is of concern, but if you realize that
saturated fats are natural fats that have been around since the beginning,
then you can see that they are not the villains we are told they are.  In
fact, that is ridiculous!  Nature creates food that contains all fatty acids
other than those that are chemically altered such as damaged trans-fats.  In
the old days, people primarily ate saturated fats and used them for cooking
as animal fats were readily available, just as the coconut was.  Heart
disease was not prevalent and in fact, was practically non-existent.  I
think a lot depends on the state of health of one's liver.  It is true that
too many saturated fats can be hard on the body when coming from animals
raised in confinement with hormones, drugs, antibiotics, and poor diet.
However, as a general rule, they are fine.  A great website is this:
www.thincs.org <http://www.thincs.org/>    Check it out!



I do have one client whose cholesterol went way up after eating the coconut
oil.  I think some people will have elevated cholesterol levels from taking
it and others will not.  I am not clear as to why that is unless it has to
do with the liver.  Maybe Cherie will know.  But then again, I am not
convinced that cholesterol is responsible for heart disease. I think it has
been wrongly accused.  If it were the cause, then we would see it
consistently causing heart disease and we don't.  In fact, as I understand
it, most people who have heart attacks/heart disease don't have high
cholesterol.



Ann Louise Gittleman argues that people of different origin need different
fats.  For example, a person of tropical ancestry would do better on coconut
than others.  I am of German ancestry, very fair and blonde.  According to
her, I need more Omega 6 fats.  I don't know how I feel about this.
Sometimes I honestly think that we are more affected by what we THINK about
the food we are eating than the actual food itself, if you know what I
mean!!



If you feel good on coconut, if you are losing weight, if your skin is
better, keep it up!



Best to you,

Alana













   _____

From: CoconutDiet@yahoogroups.com [mailto:CoconutDiet@yahoogroups.com] On
Behalf Of jun1488@...
Sent: Friday, September 08, 2006 10:24 AM
To: CoconutDiet@yahoogroups.com
Subject: Re: [CoconutDiet] New and a bit worried...




In a message dated 9/7/2006 11:05:58 P.M. Pacific Standard Time,
alanasugar@comcast. <mailto:alanasugar%40comcast.net> net writes:

I don't see this forum as active at all. At one point the author Cherie
Calbom would answer people but I have not seen anything for quite some time.

Alana...Again thank you for your response....Would you mind sharing your
experience with me about coconut oil? I am sorry if you have already shared
this
and I have missed it...My mind is a bit scattered right now...We have had a
death in our family and I am leaving right now for a few days to attend the
funeral...I will check back here when I return...

I have changed my morning breakfast...to...whey protien, coconut milk, flax
seed, coconut oil about 1 TBS...I did have some banana in it this morning
because I was making it for my husband and daughter as well.

I guess my concern is....that the saturated oil in the coconut oil will
cause heart issues...or an attack! I am researching and reading and that
really
is one of my biggest concerns...I admit it could be the media talk about
it....

Have you known anyone who has had any negative effects besides weight
gain...from adding vco?

Also I did want to mention that Cheri has emailed with me a couple times and

answered some questions...So she is here just maybe answering emails
privately!!

Have a great weeekend....Beth

[Non-text portions of this message have been removed]





[Non-text portions of this message have been removed]

Awesome! Thanks for telling us all your story with the coconut oil!



Alana





   _____

From: CoconutDiet@yahoogroups.com [mailto:CoconutDiet@yahoogroups.com] On
Behalf Of EthericWeaver
Sent: Friday, September 08, 2006 12:25 PM
To: CoconutDiet@yahoogroups.com
Subject: [CoconutDiet] Checking In



Well all, just going to quickly write my experiences with the coconut diet

My husband had an issue with HBP while on holidays. He was under a
lot of stress at the time due to a badly infected tooth and taking
loads of pain meds etc something he never does.

He went to hospital for a shot of demoral and his BP was very high,
also he learnt how much he weighed something he would not look at
previously because he so liked his sweets. In any case... he decided
to go on a diet. Well I had been trying to tell him about VCO for
ages. On our trip he came right out and said he didn't want me buying
it anymore and did not want me giving it to the dog either! I said he
didn't have to take it but I would continue to based on my research
and I would also continue to give it to the dog!

Fast forward to a bookstore in Maryland...were we found the Coconut
Diet Book. Well, it seemed like fate! He loves Coconut. So we made
the decision to go on a diet when we got home! That was on June 26th,
he has lost over 30 lbs but the weight lost has slowed somewhat. I
have lost 8 (but then I am pretty tiny). His initial Target was to
get to 220 he is very close but is thinking that was not so hard and
is going to go for more. I think his ideal weight is about 207 based
on his size. His clothes are now getting very loose. His face is
thiner! He no longer wakes up with sore feet for that matter neither
do I. And he is feeling loads better.

We use VCO everyday to cook etc. The Coconut Diet has become a way of
life at this point rather than a diet as we really love the recipes
and the new way of cooking and the low carbs. We do eat carbs
occassionally but it is no longer the norm of meat and potatoes every
night for supper.

My favorite way to use VCO.... I put it in my coffee or tea every
morning! Delicious!

~J

--

Checked by AVG Anti-Virus.
Version: 7.1.406 / Virus Database: 268.12.2/442 - Release Date: 09/08/2006





[Non-text portions of this message have been removed]

Hi Cherie,



I am excited about your new book!  I will look for it in January.



Thanks,

Alana





   _____

From: CoconutDiet@yahoogroups.com [mailto:CoconutDiet@yahoogroups.com] On
Behalf Of wrinkleprogram
Sent: Friday, September 08, 2006 1:06 AM
To: CoconutDiet@yahoogroups.com
Subject: [CoconutDiet] The benefits of coconut oil



Hello Alana and everyone,
I'm still here, reading your messages and posting them as they come
in. I've been working on a new book that will be out in January.

You are so right about Dr. Weil and others who have apparently not
considered the fact that coconut oil has been used traditonally by
many cultures for a long time without any health problems occuring.
If this oil were the cause of heart disease then many populations
would have died out long ago as a result. Rather, it has been our
refined, treated, and adulterated food that has caused so much illness
in the last 100 years.

For everyone who is enjoying coconut oil, stick with it. It's the
best oil for cooking that I've ever found.
Best of health,
Cherie Calbom





[Non-text portions of this message have been removed]

Beautiful!  Thank you, Cherie!



Alana



   _____

From: CoconutDiet@yahoogroups.com [mailto:CoconutDiet@yahoogroups.com] On
Behalf Of wrinkleprogram
Sent: Friday, September 08, 2006 10:58 AM
To: CoconutDiet@yahoogroups.com
Subject: [CoconutDiet] The Truth About Saturated Fats



To Beth and all concerned about saturated fats,
I'm printing a part of an article I wrote for our local Puget Consumer
Co-op. There is such confusion about saturated fat and heart disease.
The truth really needs to get out.

The Truth About Fats
Saturated fats were part of human nutrition until the mid- twentieth
century. Then, unexpectedly, we were told to cut fats--particularly
saturated fats--from our diet if we wanted to maintain healthy weight,
good cholesterol, and prevent heart disease. Marketers of low-fat
foods championed this concept in the media. And few people questioned
why foods eaten for centuries were suddenly causing heart disease.
In days of yore, saturated fats were billed as healthy and even
recommended for treating serious medical conditions such as TB. While
the experts claimed, "fats are good," prior to World War II, we heard
just the opposite in the years that followed. But drastically reducing
saturated fats from the modern diet has not solved our health
problems. Statistics show that obesity rates are at an all-time high
as is heart disease, cancer, diabetes, and stroke. And the doctrine of
low-fat eating has lost credibility. It's time to review what actually
changed in the American diet and precipitated a sudden rise in heart
disease.

Saturated Fat-Theory Versus Fact
The anti- fat theory began in the 1950s with the steep rise in heart
disease. While heart disease caused no more than 10 percent of all
deaths in the U.S. prior to the 1920s, by the 1950s it had risen to
more than 30 percent. Researchers began looking for the cause of this
new threat to health.
Some researchers suggested that cholesterol levels were the problem.
Much of the hypothesis of the day was based on a report that examined
the artery plaques found in American soldiers who had died during the
Korean War. With high levels of cholesterol found in their artery
plaques, some researchers started looking at cholesterol levels in
various foods such as meat, shellfish, cheese, eggs, and butter as a
possible cause. Soon a "lipid hypothesis" was formed and the
traditional foods containing saturated fat and cholesterol were "out,"
and the new vegetable oils were "in." Tropical oils, though they
have no cholesterol, were targeted as detrimental because they contain
saturated fats in the form of the health-enhancing medium chain
triglycerides (MCTs). And the public became scared of anything
containing saturated fat.
Was the scientists' hypothesis really true? A number of heart disease
studies that followed indicated differently. The Anti-Coronary Club
Project, launched in 1957 and published in 1966 in the Journal of the
American Medical Association, compared two groups of New York
businessmen, ages 49-59 years. One group followed a "Prudent Diet"
made up of corn oil and margarine instead of butter, cold cereal
rather than eggs, and chicken and fish, instead of beef. A control
group ate eggs for breakfast and meat three times per day. The report
noted that the cholesterol levels of the Prudent Diets were on average
30 points lower than the control group eating eggs and meat, but there
were eight deaths from heart disease in the Prudent Dieters and no
deaths from heart disease in the control group.
In 1965 another study was published in The British Medical Journal,
which involved patients who had already had heart attacks. They were
divided into three groups. One group received corn oil, another olive
oil, and the third group was given saturated animal fats. After two
years, the corn oil group had 30 percent lower cholesterol, but only
52 percent remained alive. The olive oil group fared better with 57
percent alive. But among the group that ate saturated animal fats, 75
percent were still alive.

The Surprising Benefits of Saturated Fats
In addition to their shelf stability, did you know that saturated fats
have many important roles in the body's chemistry? For example:
∑ Saturated fatty acids constitute at least 50 percent of cell
membranes. They give our cells necessary firmness and integrity.
∑ Saturated fats play a vital role in the health of our bones-at least
50 percent of our dietary fats need to be saturated for calcium to be
effectively incorporated into the skeletal structure.
∑ They lower Lp(a), a substance in the blood that indicates proneness
to heart disease.
∑ They protect the liver from the toxic effects of alcohol and certain
drugs.
∑ They enhance the immune system.
∑ They are needed for the proper utilization of essential fatty acids.
Omega-3 fatty acids are better retained in the tissues when the diet
is rich in saturated fats.
∑ Saturated 18-carbon stearic acid and 16-carbon palmitic acid are the
preferred foods for the heart, which is why the fat around the heart
muscle is highly saturated. The heart draws on this reserve of fat in
times of stress.
∑ Short- and medium-chain saturated fatty acids (categorized as
saturated) have important antimicrobial properties. They protect us
against harmful microorganisms in the digestive tract.

The Truth About Saturated Fats, Cholesterol, and Heart Disease
Many researchers have rejected the lipid theory as a cause of heart
disease because more than 60 percent of all heart attacks occur in
people with normal cholesterol levels, and the majority of people with
high cholesterol levels never have heart attacks.
A study conducted at the Wynn Institute for Metabolic Research in
London examined the composition of human aortic plaques. This study
found that the artery clogging fats in those who died from heart
disease were composed of 26% saturated fat and 74% polyunsaturated
fatty acids. They determined no association with saturated fats, but
rather implicated polyunsaturated fatty acids such as those found in
vegetable oils as the primarily contributors to aortic plaque
formation and suggested that current recommendations caution people to
avoid these oils completely.
The American Heart Association has discovered that people with heart
disease all have one thing in common-inflammation Currently,
researchers are focusing on the following contributors to heart
disease: (1) damaged fats-particularly trans fats (found in margarine,
snack foods, and fried foods), (2) the use of oils high in omega-6
fatty acids (polyunsaturated oils), (3) inflammation, (4) blood clots,
(5), high blood pressure and (6) high levels of homocysteine (an
amino acid in the blood).

Historic Changes in Dietary Fats and An Increase Heart Disease
When the Japanese occupied most of the Philippines and the South
Pacific during World War II, supplies of coconut oil were cut off for
several years. Prior to that coconut oil was used for cooking and in
most snack foods. Americans were forced to turn to alternative
sources of cooking oils and polyunsaturated oils became the popular
choice of the day.
After the war, butter consumption declined while the use of vegetable
oils, especially oils that had been hardened to resemble butter by a
process called hydrogenation, increased dramatically. By 1950 butter
consumption had dropped from eighteen pounds per person per year to
just over ten. Margarine filled in the gap, rising from about two
pounds per person at the turn of the century to about eight. And
vegetable oil consumption more than tripled-from about three pounds
per person per year to more than ten.
This huge increase in polyunsaturated oil and margarine consumption is
now believed to have contributed to the rapid rise in heart disease.
But the information concerning the impact of these oils on heath has
crept rather quietly onto the information highway, while the sale of
polyunsaturated oils remains strong.

Make Wise Dietary Choices
∑ When it comes to animal fats, it is still wise to consume them in
small amounts. People have eaten small portions of animal products
throughout history or have primarily eaten them on special occasions,
due to scarcity. Historically, a plant-based diet has been dominant
for most people in most cultures. Organic vegetables are still the
best choice for the bulk of our diet.
∑ Choose organically raised, free-range, and grass-fed beef and lamb
and choose butter over margarine. Grass-fed beef and lamb and dairy
products from grass-fed cows are the only source of conjugated
linoleic acid (CLA). Only grass-fed cows produce (CLA), which has
strong cancer-fighting benefits and builds muscle and prevents weight
gain.
∑ Use virgin coconut oil for cooking and as a spread. Because coconut
oil doesn't have double bonds that can be easily broken, it won't
oxidize (turn rancid) easily, which makes it very desirable for
cooking. It makes a great spread on toast. It tastes great on popcorn
and is one of the healthiest oils you can choose for popping..
Coconut oil is made up of medium chain triglycerides, which
researchers at McGill University discovered use up energy when they
are metabolized and act as weight loss agents. Coconut oil also has
"thermogenic effects," meaning that it raises body temperature, thus
boosting energy and metabolic rate. It has no cholesterol and has not
been shown to raise LDL cholesterol levels (the bad cholesterol) and
many people have reported it has raised their HDL (the good cholesterol).
∑ Use extra virgin olive oil for salad dressings and cold food
preparation. Olive oil is known for its heart-protective effects
thanks to research on the Mediterranean Diet. Be aware, though, that
monounsaturated fats, such as those found in olives and nuts, will put
on weight. Use them sparingly.
∑ Completely avoid polyunsaturated oils such as corn, soy, safflower,
and sunflower. These oils are typically used for cooking and are
found in foods we commonly eat such as snack foods, salad dressings,
mayonnaise, and fried foods. They oxidize easily because the unpaired
electrons located at the double bonds make them highly reactive. When
they are subjected to heat or oxygen, as in extraction, processing,
and cooking, free radicals form. Free radicals are implicated in
heart disease and cancer. Polyunsaturated oils easily turn to trans
fatty acids when processed and heated to high temperatures. They must
be heavily refined and then hydrogenated to become a solid fat like
margarine, which is loaded with toxic trans fatty acids. Many studies
show that these oils lead to modern diseases such as heart disease
that were not common among people eating traditional diets.

In Summary
Saturated fats have a long history of use in traditional cultures
because they are stable fats that do not easily oxidize (turn rancid).
Numerous studies have not implicated them in heart disease. However,
studies have implicated refined polyunsaturated vegetable oils, which
many Americans consume daily. These oils are very unstable and
oxidize easily. Oxidized oils are toxic and can cause widespread
free-radical damage, which is implicated in heart disease and cancer.
Expeller-pressed, vegetable- and seed-based oils have been around for
less than 100 years and their rise in popularity in the 1950s marked a
drastic increase in heart disease.

Cherie Calbom, M.S. is the author of fifteen books including the best
sellers The Coconut Diet (Warner), Juicing for Life (Avery), and The
Ultimate Smoothie Book (Warner). Cherie earned a master degree in
nutrition from Bastyr University, where she now serves on the Board of
Regents. Information in this article is based on the research in her
book The Coconut Diet. For more information, see www.gococonuts.com

The surprising truth about saturated fats
by Cherie Calbom, M.S.

Saturated fats always were considered a healthy part of human
nutrition until the mid-1900s. The experts declared "fats are good"
and even recommended them for treating serious medical conditions such
as tuberculosis and epilepsy. Then suddenly, after World War II, we
were told just the opposite -- to cut fat, especially saturated fat,
if we wanted to maintain healthy weight and prevent heart disease.
Marketers of low-fat foods championed this concept in the media. Few
people questioned why foods eaten for centuries suddenly were blamed
for causing heart disease.
But drastically reducing saturated fats from the modern diet has not
solved our health problems. Obesity is at an all-time high as is heart
disease, cancer, diabetes and stroke. The doctrine of low-fat eating
has lost credibility.
In fact, quality saturated fats are important for good health. It's
time to revisit what changed in the American diet and precipitated a
sudden rise in heart disease.

Saturated fat - theory versus fact
Prior to the 1920s, heart disease caused no more than 10 percent of
all deaths in the United States. By the 1950s it claimed more than 30
percent of all deaths. Researchers began looking for the cause of this
new threat to health. Anti-fat theories began.
Some suggested that cholesterol was the problem. Much of the
hypothesis was based on a study examining arterial plaques in American
soldiers who had died during the Korean War. High levels of
cholesterol were found and some researchers started looking at
cholesterol in foods such as meat, shellfish, cheese, eggs and butter
as a possible cause. Soon a "lipid (fat) hypothesis" was formed and
traditional foods containing saturated fat and cholesterol were "out"
and the new vegetable oils were "in." Tropical oils - though they have
no cholesterol - were targeted as detrimental because they contain
saturated fats. The public became scared of anything containing
saturated fat.
Was the hypothesis true? A number of heart disease studies that
followed indicated differently. The Anti-Coronary Club Project,
launched in 1957 and published in 1966 in the Journal of the American
Medical Association, compared two groups of New York businessmen 49 to
59 years old. One group followed a "Prudent Diet" with corn oil and
margarine instead of butter, cold cereal rather than eggs, and chicken
and fish instead of beef. A control group ate eggs for breakfast and
meat three times per day. The report noted that the cholesterol levels
of those on the Prudent Diet averaged 30 points lower than the control
group eating eggs and meat, but there were eight deaths from heart
disease among the Prudent Dieters and no deaths from heart disease in
the control group.
In 1965 The British Medical Journal published another study that
involved patients who already had heart attacks. One group
incorporated corn oil, another group olive oil, and the third group
consumed saturated animal fats. After two years, the corn oil group
had 30 percent lower cholesterol, but only 52 percent remained alive.
The olive oil group fared better with 57 percent alive. But in the
group that ate saturated animal fats, 75 percent still were alive.
These studies raised new questions, leading to some surprising truths.
(Did the following revelations about saturates follow the BMJ and AMA
reports?) I wouldn't say this because I don't think this is how it
came about. I don't know the time line. I think it's more accurate
to say something like: The truths these studies pointed out were
largely ignored by the mainstream, and the anti-fat theory prevailed,
which disregarded the beneficial role that saturated fats play in our
health and the fact that population studies did not support the theory.

The role of saturated fats
Quality saturated fats have many important roles in body chemistry.
They are essential to good health.

∑ Saturated fatty acids constitute at least 50 percent of cell
membranes. They give our cells necessary firmness and integrity.
∑ Saturated fats play a vital role in the health of our bones - at
least 50 percent of our dietary fats need to be saturated for calcium
to be incorporated effectively into the skeletal structure.
∑ They lower Lp(a), a substance in the blood that indicates proneness
to heart disease.
∑ They protect the liver from the toxic effects of alcohol and certain
drugs.
∑ They enhance the immune system.
∑ They are needed for the proper utilization of essential fatty acids.
Omega-3 fatty acids are better retained in the tissues when the diet
is rich in saturated fats.
∑ Saturated 18-carbon stearic acid and 16-carbon palmitic acid are the
preferred foods for the heart, which is why the fat around the heart
muscle is highly saturated. The heart draws on this reserve of fat in
times of stress.
∑ Short- and medium-chain saturated fatty acids (categorized as
saturated) have important antimicrobial properties. They protect us
against harmful microorganisms in the digestive tract.
Many researchers have (in turn?) recently rejected the "lipid (fat)
theory" as a cause of heart disease. They point out that more than 60
percent of all heart attacks occur in people with normal cholesterol
levels, and the majority of people with high cholesterol levels never
have heart attacks.
A study conducted at the Wynn Institute for Metabolic Research in
London examined the composition of human aortic plaques. This study
found that the artery clogging fats in those who died from heart
disease were composed of 26 percent saturated fat and 74 percent
polyunsaturated fatty acids. They determined no association with
saturated fats, but rather implicated polyunsaturated fatty acids -
such as those found in corn, soy, safflower and sunflower oils - as
the primary contributors to aortic plaque formation. They suggested
that current recommendations caution people to avoid these oils
completely.
The American Heart Association has discovered that people with heart
disease all have one thing in common - inflammation. So, research
today is focused on the following contributors to heart disease: (1)
inflammation, (2) oils high in omega-6 fatty acids (polyunsaturated
oils), which promote inflammation (3) damaged fats - particularly
trans-fats found in margarine, snack foods and fried foods, (4) blood
clots, (5), high blood pressure, and (6) high levels of homocysteine,
an amino acid in the blood.
The facts of history also seem to have played a role, directly or
indirectly

Historic changes and increased heart disease
When the Japanese occupied most of the Philippines and the South
Pacific during World War II, supplies of coconut oil were cut off for
several years. Before then, coconut oil was used for cooking and in
most snack foods. Americans were forced to turn to alternative sources
of cooking oils and polyunsaturates became the popular choice of the day.
After the war, butter consumption declined while the use of vegetable
oils - especially oils that had been hardened to resemble butter by a
process called hydrogenation - increased dramatically. By 1950 butter
consumption had dropped from eighteen pounds per person per year to
just over ten. Margarine filled the gap, rising from about two pounds
per person at the turn of the century to about eight, and vegetable
oil consumption more than tripled - from about three pounds per person
per year to more than ten.
This huge increase in polyunsaturated oil and margarine consumption
now is believed to have contributed to the rapid rise in heart
disease. But the information concerning the impact of these oils on
health has crept rather quietly onto the information highway, while
sales of polyunsaturated oils remain strong.

Wise dietary choices
∑ When it comes to animal fats, it's still wise to consume them in
small amounts. People have eaten small portions of animal products
throughout history or have eaten them primarily on special occasions,
due to scarcity. A portion as big as a deck of cards is all that's
recommended. Historically, a plant-based diet has been dominant for
most people in most cultures. Organic vegetables are still the best
choice for the bulk of our diet.
∑ Choose organic, range-grazed, and grass-fed beef and lamb, and
choose butter over margarine. Grass-fed beef and lamb and dairy
products from grass-fed cows are the only source of conjugated
linoleic acid (CLA). Only grass-fed cows produce (CLA), which has
strong cancer-fighting benefits and builds muscle and prevents weight
gain.
∑ Use virgin coconut oil for cooking and as a spread. Because coconut
oil doesn't have molecular bonds that can be broken easily, it won't
oxidize (turn rancid) easily, which makes it very desirable for
cooking. It makes a great spread on toast. It tastes great on popcorn
and is one of the healthiest oils you can choose for popping. Coconut
oil is made of medium chain triglycerides, which researchers at McGill
University discovered use up energy when they are metabolized and act
as weight loss agents. Coconut oil also has "thermogenic effects,"
meaning it raises body temperature, boosting energy and metabolic
rate. It has no cholesterol and has not been shown to raise LDL (bad)
cholesterol levels and many people have reported it has raised their
HDL (the good cholesterol).
∑ Use extra-virgin olive oil for salad dressings and cold food
preparation. Olive oil is known for its heart-protective properties.
Be aware, though, that monounsaturated fats, such as those found in
olives and nuts, will put on weight. Use them sparingly.
∑ Completely avoid polyunsaturated oils such as corn, soy, safflower
and sunflower. These oils typically are used for cooking and are found
commonly in snack foods, salad dressings, mayonnaise and fried foods.
They oxidize easily because the unpaired electrons located at the
molecular bonds make them highly reactive. When they're subjected to
heat or oxygen, as in extraction, processing and cooking, free
radicals form. Free radicals are implicated in heart disease and
cancer. Polyunsaturated oils easily turn to trans-fatty acids when
processed and heated to high temperatures. They must be heavily
refined and then hydrogenated to become a solid fat such as margarine,
which is loaded with toxic trans-fatty acids. Many studies show that
these oils lead to modern diseases, such as heart disease, that were
not common among people eating traditional diets.

Summary
Saturated fats have a long history of use in traditional cultures
because they're stable fats that do not oxidize easily and turn
rancid. Numerous studies have not implicated them in heart disease.
(yes to numerous, when I added trans fats) Numerous (?) studies,
however, have implicated refined polyunsaturated vegetable oils and
trans fats, which many Americans consume daily. Polyunsaturated oils
are particularly unstable and oxidize easily. Oxidized oils are toxic
and can cause widespread free-radical damage, which is implicated in
heart disease and cancer. (I deleted expeller pressed, as it suggested
it's bad, too, along with oxidized oils. Okay)
Vegetable- and seed-based oils have been around for less than 100
years and their rise in popularity in the 1950s parallel a drastic
increase in heart disease. Heart disease took a giant leap after World
War II, that's irrefutable. What changed was the type of fats we
consume. Reducing saturated fats from our diet has not solved our
health problems. Quality saturates such as unbleached, virgin coconut
oil and grass-fed dairy and meat may be more important than the
conventional wisdom allows.

Cherie Calbom, M.S. is the author of 15 books including the best
sellers "The Coconut Diet," "Juicing for Life," and "The Ultimate
Smoothie Book." Cherie earned a masters degree in nutrition from
Bastyr University, where she now serves on the Board of Regents. For
more information, see www.gococonuts.com.

G Cristakis, "Effect of the Anti-Coronary Club Program on Coronary
Heart Disease Risk-Factor Status,"JAMA, Nov 7, 1966, 198:(6):129-35

Rose GA, Thomson WB, Williams RT. Corn oil in treatment of ischaemic
heart disease. British Medical Journal 1965;i:1531-3.





[Non-text portions of this message have been removed]

Well all, just going to quickly write my experiences with the coconut diet

My husband had an issue with HBP while on holidays. He was under a
lot of stress at the time due to a badly infected tooth and taking
loads of pain meds etc something he never does.

He went to hospital for a shot of demoral and his BP was very high,
also he learnt how much he weighed something he would not look at
previously because he so liked his sweets. In any case... he decided
to go on a diet. Well I had been trying to tell him about VCO for
ages. On our trip he came right out and said he didn't want me buying
it anymore and did not want me giving it to the dog either! I said he
didn't have to take it but I would continue to based on my research
and I would also continue to give it to the dog!

Fast forward to a bookstore in Maryland...were we found the Coconut
Diet Book. Well, it seemed like fate! He loves Coconut. So we made
the decision to go on a diet when we got home! That was on June 26th,
he has lost over 30 lbs but the weight lost has slowed somewhat. I
have lost 8 (but then I am pretty tiny). His initial Target was to
get to 220 he is very close but is thinking that was not so hard and
is going to go for more. I think his ideal weight is about 207 based
on his size. His clothes are now getting very loose. His face is
thiner! He no longer wakes up with sore feet for that matter neither
do I. And he is feeling loads better.

We use VCO everyday to cook etc. The Coconut Diet has become a way of
life at this point rather than a diet as we really love the recipes
and the new way of cooking and the low carbs. We do eat carbs
occassionally but it is no longer the norm of meat and potatoes every
night for supper.

My favorite way to use VCO.... I put it in my coffee or tea every
morning! Delicious!

~J


--

Checked by AVG Anti-Virus.
Version: 7.1.406 / Virus Database: 268.12.2/442 - Release Date: 09/08/2006

To Beth and all concerned about saturated fats,
I'm printing a part of an article I wrote for our local Puget Consumer
Co-op.  There is such confusion about saturated fat and heart disease.
  The truth really needs to get out.

The Truth About Fats
Saturated fats were part of human nutrition until the mid- twentieth
century. Then, unexpectedly, we were told to cut fats--particularly
saturated fats--from our diet if we wanted to maintain healthy weight,
good cholesterol, and prevent heart disease. Marketers of low-fat
foods championed this concept in the media. And few people questioned
why foods eaten for centuries were suddenly causing heart disease.
In days of yore, saturated fats were billed as healthy and even
recommended for treating serious medical conditions such as TB.  While
the experts claimed, "fats are good," prior to World War II, we heard
just the opposite in the years that followed. But drastically reducing
saturated fats from the modern diet has not solved our health
problems.  Statistics show that obesity rates are at an all-time high
as is heart disease, cancer, diabetes, and stroke. And the doctrine of
low-fat eating has lost credibility. It's time to review what actually
changed in the American diet and precipitated a sudden rise in heart
disease.

Saturated Fat—Theory Versus Fact
The anti- fat theory began in the 1950s with the steep rise in heart
disease. While heart disease caused no more than 10 percent of all
deaths in the U.S. prior to the 1920s, by the 1950s it had risen to
more than 30 percent. Researchers began looking for the cause of this
new threat to health.
Some researchers suggested that cholesterol levels were the problem.
Much of the hypothesis of the day was based on a report that examined
the artery plaques found in American soldiers who had died during the
Korean War. With high levels of cholesterol found in their artery
plaques, some researchers started looking at cholesterol levels in
various foods such as meat, shellfish, cheese, eggs, and butter as a
possible cause.  Soon a "lipid hypothesis" was formed and the
traditional foods containing saturated fat and cholesterol were "out,"
and the new vegetable oils were "in."   Tropical oils, though they
have no cholesterol, were targeted as detrimental because they contain
saturated fats in the form of the health-enhancing medium chain
triglycerides (MCTs).  And the public became scared of anything
containing saturated fat.
Was the scientists' hypothesis really true?  A number of heart disease
studies that followed indicated differently.  The Anti-Coronary Club
Project, launched in 1957 and published in 1966 in the Journal of the
American Medical Association, compared two groups of New York
businessmen, ages 49-59 years.  One group followed a "Prudent Diet"
made up of corn oil and margarine instead of butter, cold cereal
rather than eggs, and chicken and fish, instead of beef.  A control
group ate eggs for breakfast and meat three times per day.  The report
noted that the cholesterol levels of the Prudent Diets were on average
30 points lower than the control group eating eggs and meat, but there
were eight deaths from heart disease in the Prudent Dieters and no
deaths from heart disease in the control group.
In 1965 another study was published in The British Medical Journal,
which involved patients who had already had heart attacks.  They were
divided into three groups.  One group received corn oil, another olive
oil, and the third group was given saturated animal fats.  After two
years, the corn oil group had 30 percent lower cholesterol, but only
52 percent remained alive.  The olive oil group fared better with 57
percent alive.  But among the group that ate saturated animal fats, 75
percent were still alive.

The Surprising Benefits of Saturated Fats
In addition to their shelf stability, did you know that saturated fats
have many important roles in the body's chemistry? For example:
∑ Saturated fatty acids constitute at least 50 percent of cell
membranes. They give our cells necessary firmness and integrity.
∑ Saturated fats play a vital role in the health of our bones—at least
50 percent of our dietary fats need to be saturated for calcium to be
effectively incorporated into the skeletal structure.
∑ They lower Lp(a), a substance in the blood that indicates proneness
to heart disease.
∑ They protect the liver from the toxic effects of alcohol and certain
drugs.
∑ They enhance the immune system.
∑ They are needed for the proper utilization of essential fatty acids.
Omega-3 fatty acids are better retained in the tissues when the diet
is rich in saturated fats.
∑ Saturated 18-carbon stearic acid and 16-carbon palmitic acid are the
preferred foods for the heart, which is why the fat around the heart
muscle is highly saturated. The heart draws on this reserve of fat in
times of stress.
∑ Short- and medium-chain saturated fatty acids (categorized as
saturated) have important antimicrobial properties. They protect us
against harmful microorganisms in the digestive tract.

The Truth About Saturated Fats, Cholesterol, and Heart Disease
Many researchers have rejected the lipid theory as a cause of heart
disease because more than 60 percent of all heart attacks occur in
people with normal cholesterol levels, and the majority of people with
high cholesterol levels never have heart attacks.
A study conducted at the Wynn Institute for Metabolic Research in
London examined the composition of human aortic plaques. This study
found that the artery clogging fats in those who died from heart
disease were composed of 26% saturated fat and 74% polyunsaturated
fatty acids.  They determined no association with saturated fats, but
rather implicated polyunsaturated fatty acids such as those found in
vegetable oils as the primarily contributors to aortic plaque
formation and suggested that current recommendations caution people to
avoid these oils completely.
The American Heart Association has discovered that people with heart
disease all have one thing in common—inflammation   Currently,
researchers are focusing on the following contributors to heart
disease: (1) damaged fats—particularly trans fats (found in margarine,
snack foods, and fried foods), (2) the use of oils high in omega-6
fatty acids (polyunsaturated oils), (3) inflammation, (4) blood clots,
  (5), high blood pressure and (6) high levels of homocysteine (an
amino acid in the blood).

Historic Changes in Dietary Fats and An Increase Heart Disease
When the Japanese occupied most of the Philippines and the South
Pacific during World War II, supplies of coconut oil were cut off for
several years.  Prior to that coconut oil was used for cooking and in
most snack foods.  Americans were forced to turn to alternative
sources of cooking oils and polyunsaturated oils became the popular
choice of the day.
After the war, butter consumption declined while the use of vegetable
oils, especially oils that had been hardened to resemble butter by a
process called hydrogenation, increased dramatically. By 1950 butter
consumption had dropped from eighteen pounds per person per year to
just over ten. Margarine filled in the gap, rising from about two
pounds per person at the turn of the century to about eight.  And
vegetable oil consumption more than tripled—from about three pounds
per person per year to more than ten.
This huge increase in polyunsaturated oil and margarine consumption is
now believed to have contributed to the rapid rise in heart disease.
But the information concerning the impact of these oils on heath has
crept rather quietly onto the information highway, while the sale of
polyunsaturated oils remains strong.

Make Wise Dietary Choices
∑ When it comes to animal fats, it is still wise to consume them in
small amounts.  People have eaten small portions of animal products
throughout history or have primarily eaten them on special occasions,
due to scarcity.  Historically, a plant-based diet has been dominant
for most people in most cultures.  Organic vegetables are still the
best choice for the bulk of our diet.
∑ Choose organically raised, free-range, and grass-fed beef and lamb
and choose butter over margarine.  Grass-fed beef and lamb and dairy
products from grass-fed cows are the only source of conjugated
linoleic acid (CLA). Only grass-fed cows produce (CLA), which has
strong cancer-fighting benefits and builds muscle and prevents weight
gain.
∑ Use virgin coconut oil for cooking and as a spread.  Because coconut
oil doesn't have double bonds that can be easily broken, it won't
oxidize (turn rancid) easily, which makes it very desirable for
cooking.  It makes a great spread on toast. It tastes great on popcorn
and is one of the healthiest oils you can choose for popping..
Coconut oil is made up of medium chain triglycerides, which
researchers at McGill University discovered use up energy when they
are metabolized and act as weight loss agents.  Coconut oil also has
"thermogenic effects," meaning that it raises body temperature, thus
boosting energy and metabolic rate.  It has no cholesterol and has not
been shown to raise LDL cholesterol levels (the bad cholesterol) and
many people have reported it has raised their HDL (the good cholesterol).
∑ Use extra virgin olive oil for salad dressings and cold food
preparation. Olive oil is known for its heart-protective effects
thanks to research on the Mediterranean Diet.  Be aware, though, that
monounsaturated fats, such as those found in olives and nuts, will put
on weight.  Use them sparingly.
∑ Completely avoid polyunsaturated oils such as corn, soy, safflower,
and sunflower.  These oils are typically used for cooking and are
found in foods we commonly eat such as snack foods, salad dressings,
mayonnaise, and fried foods.  They oxidize easily because the unpaired
electrons located at the double bonds make them highly reactive.  When
they are subjected to heat or oxygen, as in extraction, processing,
and cooking, free radicals form.  Free radicals are implicated in
heart disease and cancer. Polyunsaturated oils easily turn to trans
fatty acids when processed and heated to high temperatures.  They must
be heavily refined and then hydrogenated to become a solid fat like
margarine, which is loaded with toxic trans fatty acids.  Many studies
show that these oils lead to modern diseases such as heart disease
that were not common among people eating traditional diets.

In Summary
Saturated fats have a long history of use in traditional cultures
because they are stable fats that do not easily oxidize (turn rancid).
Numerous studies have not implicated them in heart disease. However,
studies have implicated refined polyunsaturated vegetable oils, which
many Americans consume daily.  These oils are very unstable and
oxidize easily.  Oxidized oils are toxic and can cause widespread
free-radical damage, which is implicated in heart disease and cancer.
Expeller-pressed, vegetable- and seed-based oils have been around for
less than 100 years and their rise in popularity in the 1950s marked a
drastic increase in heart disease.

Cherie Calbom, M.S. is the author of fifteen books including the best
sellers The Coconut Diet (Warner), Juicing for Life (Avery), and The
Ultimate Smoothie Book (Warner).  Cherie earned a master degree in
nutrition from Bastyr University, where she now serves on the Board of
Regents.  Information in this article is based on the research in her
book The Coconut Diet.  For more information, see www.gococonuts.com

The surprising truth about saturated fats
by Cherie Calbom, M.S.

Saturated fats always were considered a healthy part of human
nutrition until the mid-1900s. The experts declared "fats are good"
and even recommended them for treating serious medical conditions such
as tuberculosis and epilepsy. Then suddenly, after World War II, we
were told just the opposite -- to cut fat, especially saturated fat,
if we wanted to maintain healthy weight and prevent heart disease.
Marketers of low-fat foods championed this concept in the media. Few
people questioned why foods eaten for centuries suddenly were blamed
for causing heart disease.
But drastically reducing saturated fats from the modern diet has not
solved our health problems. Obesity is at an all-time high as is heart
disease, cancer, diabetes and stroke. The doctrine of low-fat eating
has lost credibility.
In fact, quality saturated fats are important for good health. It's
time to revisit what changed in the American diet and precipitated a
sudden rise in heart disease.

Saturated fat — theory versus fact
Prior to the 1920s, heart disease caused no more than 10 percent of
all deaths in the United States. By the 1950s it claimed more than 30
percent of all deaths. Researchers began looking for the cause of this
new threat to health. Anti-fat theories began.
Some suggested that cholesterol was the problem. Much of the
hypothesis was based on a study examining arterial plaques in American
soldiers who had died during the Korean War. High levels of
cholesterol were found and some researchers started looking at
cholesterol in foods such as meat, shellfish, cheese, eggs and butter
as a possible cause. Soon a "lipid (fat) hypothesis" was formed and
traditional foods containing saturated fat and cholesterol were "out"
and the new vegetable oils were "in." Tropical oils — though they have
no cholesterol — were targeted as detrimental because they contain
saturated fats. The public became scared of anything containing
saturated fat.
Was the hypothesis true? A number of heart disease studies that
followed indicated differently. The Anti-Coronary Club Project,
launched in 1957 and published in 1966 in the Journal of the American
Medical Association, compared two groups of New York businessmen 49 to
59 years old. One group followed a "Prudent Diet" with corn oil and
margarine instead of butter, cold cereal rather than eggs, and chicken
and fish instead of beef. A control group ate eggs for breakfast and
meat three times per day. The report noted that the cholesterol levels
of those on the Prudent Diet averaged 30 points lower than the control
group eating eggs and meat, but there were eight deaths from heart
disease among the Prudent Dieters and no deaths from heart disease in
the control group.
In 1965 The British Medical Journal published another study that
involved patients who already had heart attacks. One group
incorporated corn oil, another group olive oil, and the third group
consumed saturated animal fats. After two years, the corn oil group
had 30 percent lower cholesterol, but only 52 percent remained alive.
The olive oil group fared better with 57 percent alive. But in the
group that ate saturated animal fats, 75 percent still were alive.
These studies raised new questions, leading to some surprising truths.
(Did the following revelations about saturates follow the BMJ and AMA
reports?)  I wouldn't say this because I don't think this is how it
came about.  I don't know the time line.  I think it's more accurate
to say something like:  The truths these studies pointed out were
largely ignored by the mainstream, and the anti-fat theory prevailed,
which disregarded the beneficial role that saturated fats play in our
health and the fact that population studies did not support the theory.

The role of saturated fats
Quality saturated fats have many important roles in body chemistry.
They are essential to good health.

∑ Saturated fatty acids constitute at least 50 percent of cell
membranes. They give our cells necessary firmness and integrity.
∑ Saturated fats play a vital role in the health of our bones — at
least 50 percent of our dietary fats need to be saturated for calcium
to be incorporated effectively into the skeletal structure.
∑ They lower Lp(a), a substance in the blood that indicates proneness
to heart disease.
∑ They protect the liver from the toxic effects of alcohol and certain
drugs.
∑ They enhance the immune system.
∑ They are needed for the proper utilization of essential fatty acids.
Omega-3 fatty acids are better retained in the tissues when the diet
is rich in saturated fats.
∑ Saturated 18-carbon stearic acid and 16-carbon palmitic acid are the
preferred foods for the heart, which is why the fat around the heart
muscle is highly saturated. The heart draws on this reserve of fat in
times of stress.
∑ Short- and medium-chain saturated fatty acids (categorized as
saturated) have important antimicrobial properties. They protect us
against harmful microorganisms in the digestive tract.
Many researchers have (in turn?) recently rejected the "lipid (fat)
theory" as a cause of heart disease. They point out that more than 60
percent of all heart attacks occur in people with normal cholesterol
levels, and the majority of people with high cholesterol levels never
have heart attacks.
A study conducted at the Wynn Institute for Metabolic Research in
London examined the composition of human aortic plaques. This study
found that the artery clogging fats in those who died from heart
disease were composed of 26 percent saturated fat and 74 percent
polyunsaturated fatty acids. They determined no association with
saturated fats, but rather implicated polyunsaturated fatty acids —
such as those found in corn, soy, safflower and sunflower oils — as
the primary contributors to aortic plaque formation. They suggested
that current recommendations caution people to avoid these oils
completely.
The American Heart Association has discovered that people with heart
disease all have one thing in common — inflammation. So, research
today is focused on the following contributors to heart disease: (1)
inflammation, (2) oils high in omega-6 fatty acids (polyunsaturated
oils), which promote inflammation (3) damaged fats — particularly
trans-fats found in margarine, snack foods and fried foods, (4) blood
clots, (5), high blood pressure, and (6) high levels of homocysteine,
an amino acid in the blood.
The facts of history also seem to have played a role, directly or
indirectly

Historic changes  and increased heart disease
When the Japanese occupied most of the Philippines and the South
Pacific during World War II, supplies of coconut oil were cut off for
several years. Before then, coconut oil was used for cooking and in
most snack foods. Americans were forced to turn to alternative sources
of cooking oils and polyunsaturates became the popular choice of the day.
After the war, butter consumption declined while the use of vegetable
oils — especially oils that had been hardened to resemble butter by a
process called hydrogenation — increased dramatically. By 1950 butter
consumption had dropped from eighteen pounds per person per year to
just over ten. Margarine filled the gap, rising from about two pounds
per person at the turn of the century to about eight, and vegetable
oil consumption more than tripled — from about three pounds per person
per year to more than ten.
This huge increase in polyunsaturated oil and margarine consumption
now is believed to have contributed to the rapid rise in heart
disease. But the information concerning the impact of these oils on
health has crept rather quietly onto the information highway, while
sales of polyunsaturated oils remain strong.

Wise dietary choices
∑ When it comes to animal fats, it's still wise to consume them in
small amounts. People have eaten small portions of animal products
throughout history or have eaten them primarily on special occasions,
due to scarcity. A portion as big as a deck of cards is all that's
recommended. Historically, a plant-based diet has been dominant for
most people in most cultures. Organic vegetables are still the best
choice for the bulk of our diet.
∑ Choose organic, range-grazed, and grass-fed beef and lamb, and
choose butter over margarine. Grass-fed beef and lamb and dairy
products from grass-fed cows are the only source of conjugated
linoleic acid (CLA). Only grass-fed cows produce (CLA), which has
strong cancer-fighting benefits and builds muscle and prevents weight
gain.
∑ Use virgin coconut oil for cooking and as a spread. Because coconut
oil doesn't have molecular bonds that can be broken easily, it won't
oxidize (turn rancid) easily, which makes it very desirable for
cooking. It makes a great spread on toast. It tastes great on popcorn
and is one of the healthiest oils you can choose for popping. Coconut
oil is made of medium chain triglycerides, which researchers at McGill
University discovered use up energy when they are metabolized and act
as weight loss agents. Coconut oil also has "thermogenic effects,"
meaning it raises body temperature, boosting energy and metabolic
rate. It has no cholesterol and has not been shown to raise LDL (bad)
cholesterol levels and many people have reported it has raised their
HDL (the good cholesterol).
∑ Use extra-virgin olive oil for salad dressings and cold food
preparation. Olive oil is known for its heart-protective properties.
Be aware, though, that monounsaturated fats, such as those found in
olives and nuts, will put on weight. Use them sparingly.
∑ Completely avoid polyunsaturated oils such as corn, soy, safflower
and sunflower. These oils typically are used for cooking and are found
commonly in snack foods, salad dressings, mayonnaise and fried foods.
They oxidize easily because the unpaired electrons located at the
molecular bonds make them highly reactive. When they're subjected to
heat or oxygen, as in extraction, processing and cooking, free
radicals form. Free radicals are implicated in heart disease and
cancer. Polyunsaturated oils easily turn to trans-fatty acids when
processed and heated to high temperatures. They must be heavily
refined and then hydrogenated to become a solid fat such as margarine,
which is loaded with toxic trans-fatty acids. Many studies show that
these oils lead to modern diseases, such as heart disease, that were
not common among people eating traditional diets.

Summary
Saturated fats have a long history of use in traditional cultures
because they're stable fats that do not oxidize easily and turn
rancid. Numerous studies have not implicated them in heart disease.
(yes to numerous, when I added trans fats) Numerous (?) studies,
however, have implicated refined polyunsaturated vegetable oils and
trans fats, which many Americans consume daily. Polyunsaturated oils
are particularly unstable and oxidize easily. Oxidized oils are toxic
and can cause widespread free-radical damage, which is implicated in
heart disease and cancer. (I deleted expeller pressed, as it suggested
it's bad, too, along with oxidized oils. Okay)
Vegetable- and seed-based oils have been around for less than 100
years and their rise in popularity in the 1950s parallel a drastic
increase in heart disease. Heart disease took a giant leap after World
War II, that's irrefutable. What changed was the type of fats we
consume. Reducing saturated fats from our diet has not solved our
health problems. Quality saturates such as unbleached, virgin coconut
oil and grass-fed dairy and meat may be more important than the
conventional wisdom allows.

Cherie Calbom, M.S. is the author of 15 books including the best
sellers "The Coconut Diet," "Juicing for Life," and "The Ultimate
Smoothie Book." Cherie earned a masters degree in nutrition from
Bastyr University, where she now serves on the Board of Regents. For
more information, see www.gococonuts.com.

G Cristakis, "Effect of the Anti-Coronary Club Program on Coronary
Heart Disease Risk-Factor Status,"JAMA, Nov 7, 1966, 198:(6):129-35

Rose GA, Thomson WB, Williams RT. Corn oil in treatment of ischaemic
heart disease. British Medical Journal 1965;i:1531-3.

In a message dated 9/7/2006 11:05:58 P.M. Pacific Standard Time,
alanasugar@... writes:

I  don't see this forum as active at all. At one point the author  Cherie
Calbom would answer people but I have not seen anything for quite  some time.



Alana...Again thank you for your response....Would you mind sharing  your
experience with me about coconut oil? I am sorry if you have already shared 
this
and I have missed it...My mind is a bit scattered right now...We have had a
death in our family and I am leaving right now for a few days to attend the
funeral...I will check back here when I return...

I have changed my morning breakfast...to...whey protien, coconut  milk, flax
seed, coconut oil about 1 TBS...I did have some banana in it this  morning
because I was making it for my husband and daughter as well.

I guess my concern is....that the saturated oil in the coconut oil  will
cause heart issues...or an attack! I am researching and reading and that  really
is one of my biggest concerns...I admit it could be the media talk about  it....

Have you known anyone who has had any negative effects besides  weight
gain...from adding vco?

Also I did want to mention that Cheri has emailed with me a couple  times and
answered some questions...So she is here just maybe answering emails
privately!!

Have a great weeekend....Beth


[Non-text portions of this message have been removed]

Hello Alana and everyone,
I'm still here, reading your messages and posting them as they come
in.  I've been working on a new book that will be out in January.

You are so right about Dr. Weil and others who have apparently not
considered the fact that coconut oil has been used traditonally by
many cultures for a long time without any health problems occuring.
If this oil were the cause of heart disease then many populations
would have died out long ago as a result.  Rather, it has been our
refined, treated, and adulterated food that has caused so much illness
in the last 100 years.

For everyone who is enjoying coconut oil, stick with it.  It's the
best oil for cooking that I've ever found.
Best of health,
Cherie Calbom

Hi Beth,



Initially you are not supposed to eat grains other than wild rice but oat
bran is so high in fiber it would probably be fine.  Only lemon and lime are
allowed for the first few weeks, then more fruit is added.  Dr. Weil is not
a fan of saturated fats.  Unfortunately he does not understand and he just
spews typical rhetoric about it without doing any research.  The fatty acids
in coconut oil are of a medium chain length - these are not typically stored
as fat but I have found that people react very differently to fats.

For probably thousands of years, native people have lived on the coconut
without killing over of heart disease.  It would be nice if Dr Weil would
ask himself why that might be.



I don't see this forum as active at all.  At one point the author Cherie
Calbom would answer people but I have not seen anything for quite some time.



All the best to you,

Alana



   _____

From: CoconutDiet@yahoogroups.com [mailto:CoconutDiet@yahoogroups.com] On
Behalf Of jun1488@...
Sent: Wednesday, September 06, 2006 10:31 PM
To: CoconutDiet@yahoogroups.com
Subject: RE: [CoconutDiet] New and a bit worried...



If you are gaining weight with coconut oil, I would not use it personally.
I know that it does not work for everyone in the same way. I have put a few
of my clients on it for various reasons and some lose weight right away
while others after some time and still others not at all. As long as you
feel good and are losing weight with what you are doing, don't change it.
If you want the health benefit, try just a tsp each day. That will still
have good effect.

************************************************************

Alana....Thank you for your input...it seems like the weight has now come
off! I will keep an eye on the scale and see if I need to cut it back or
not...

I do not have the book so do not know what the diet actually is...although I

looked thru the book at the bookstore... but didn't find this group...until
after I left the store! Now I need to go back and get the book!

It does sound like on this diet you can not eat fruits...what about oat
bran?



I was looking over Dr Weils site and he does not recommend vco....He is a dr

that I respect and just wonder why he doesn't recommend it....

I really get a bit confused at all the conflicting reports on what to eat
and what not to eat....

I have gone back and read all the posts from this group....I would love to
see an update from those that started on the diet and hear where they are at

in their weight loss and how they feel.....

Beth

[Non-text portions of this message have been removed]





[Non-text portions of this message have been removed]