Coconut oil and coconut flour – rescue the USA from processed oils and bleached, gluten-laden flours!

Everything you get at the corporate chains and franchise restaurants spread across America is food cooked in GMO oils that turn rancid at high heat, and they’re often fried with gluten flour that contains some forms of pesticide. That stays in your body for days if not weeks, causing digestive tract issues and more. Plus, the rancid oils choke out mitochondria and cause cellular damage, strangulating cells and helping cancer develop. You’re DNA is being affected in this lifetime if you consume cooked olive oil, (yes, I said it), canola oil, cottonseed oil, corn oil, and all the other hybrid combinations of GMO oils on the shelves if you decide to do it yourself at home.

Every cooking oil has something called a smoke point which is the temperature heated oils reach that causes both the taste and the nutrient level to breakdown. The oil can actually become toxic if it is heated well beyond its smoke point. Welcome to about 75% of the items on every menu at every major restaurant!
http://www.examiner.com/article/cooking-with-olive-oil-at-high-heat-can-be-toxic

GLUTEN IS MUTANT FOOD GLUE THAT STICKS TO YOUR INSIDES

Are you trying to get rid of that “Wheat Belly?” Dr. William Davis in his 2011 book, Wheat Belly – suggests that gluten is unhealthy for everyone, and is a leading cause of lethargy, bloating, brain fog and more. Fortunately, gluten-free diets are becoming much easier to adopt thanks to the growing availability of gluten-free flours like coconut flour.

http://www.naturalnews.com/043679_coconut_flour_gluten_free_vegan_protein.html#ixzz2rhbIEJy5

How about some health benefits instead of detriments? How does that sound for positive news on the food front? Learn about the GOOD FATS on Natural News:

A 100 gram serving of coconut flour contains 8.7 grams of fat, of which 8 grams are saturated. Most of these fats are medium-chain triglycerides (MCTs) – essential protective fats with noted antiviral, antimicrobial and antifungal properties. MCTs have also been shown to boost the metabolism, making coconut flour suitable for weight loss diets.

If you want proteins and foods for cell repair, don’t look to meat that’s hard to digest and taxes the system, forget about cheap “protein” shakes that contain artificial ingredients like Aspartame, sorbitol, non-organic milk and whey, look to coconut oil and coconut flour. Even if you don’t like coconuts, you barely taste it when you cook, and coconut oil and grape seed oil are the only two oils at high heat that don’t tax your body when you eat them. No more gluten, no more pesticide for your body. Go organic. Here’s more:

http://authoritynutrition.com/why-is-coconut-oil-good-for-you/

How Coconut Oil got a bad rap:
Coconut oil is one of the richest sources of saturated fat you can find, with around 90% of calories as saturated fat. Saturated fat was unfairly demonized a few decades ago by a few biased but highly influential scientists. However, new studies show that there is no association between saturated fat and heart disease
THE POLITICS OF FOOD POLICY KEEPS USA IN THE DARK!
Read this: http://authoritynutrition.com/modern-nutrition-policy-lies-bad-science/

The Seven Countries Study HOAX:
In the year 1958, an American scientist called Ancel Keys started a study called the Seven Countries Study, which examined the association between diet and cardiovascular disease in different countries. The study revealed that the countries where fat consumption was the highest had the most heart disease, supporting the idea that dietary fat caused heart disease. The problem is that he intentionally left out countries where people eat a lot of fat but have little heart disease, such as Holland and Norway and countries where fat consumption is low but the rate of heart disease is high, such as Chile. He only used data from the countries that supported his theory, a process known as cherry picking. This highly flawed observational study gained massive media attention and had a major influence on the dietary guidelines of the next few decades.

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