The shortened version goes like this…
A house with a fire place has a FLU for the smoke to rise and leave so that it doesn’t fill the house with smoke to the point where you can’t stay in the house. The FLU has a VENT to open and close when needed. Your body actually FLUs and VENTS 24 hours a day. And sometimes it gets overwhelmed and opens up ALL the VENTS in the house (your body) for immediate clearing.
Whilst VENTING can be uncomfortable, it is completely natural and is the cure or method of clearing the debris out of your body. VENTING comes in the form of perspiration, breathing (20,000 times a day), sweating, congestion, rashes, muscle soreness, coughing, bowel movements, vomiting, fever, colds, and so on.
It’s interesting because these things all represent VENTING of filth and waste. When we don’t support this process of VENTING by following the principles of health then the VENTS become clogged and blocked…which then leads to other SYMPTOMS. Symptoms are literally a sign or signal of an offense still in the body – which today is typically referred to as “DIS-EASE”. Vaccines add to the debris and can even lead to greater levels of toxicity and stress in the body which can show up as serious symptoms down the road.
VENTING is actually about PRE-VENTING discomfort or dis-ease in the body that will otherwise form if you do not allow your house to clean out. The only way you can have a disease (discomfort), is if you don’t allow the process of eliminating the overwhelm to occur that has built up in your body.
So as the seasons change, rather than stressing out when you or your children get the sniffles or even a fever or cold, here’s what you should do…
• Avoid suppressing the symptoms with a pharmaceutical drug. Yes, you might get some symptomatic short-term relief, but the effects of the harmful toxic residues that are left behind will show up down the road
• Realise that your body is ‘cleaning house’ during this period and the best thing you can do is to support it during the cleansing process by resting often
• Take a hot, salt bath
• Cut down on your intake of meat and animal products and increase your intake of citrus fruits, wholefoods and good sea salt
• Drink plenty of clean water to help flush out your system
From Natural Surrender – and take plenty of coconut oil to both rid yourself of cold and flu or, preferably, prevent it in the first place!
Image courtesy of David Castillo Dominici at FreeDigitalPhotos.net
Preparation time: 5 minutes
Healthy, decadent and simple to make – what else could you ask for??
1 cup coconut oil (in liquid form)
1 cup almond butter (you can also use unsalted crunchy peanut butter)
2 cups raw cacao
1 cup dates (pitted)
1 to 2 pinches of Himalayan crystal salt
- Soak your dates in hot water for about 20 minutes to make them soft and sticky.
- Place all your ingredients, except the almond butter, in your high speed blender or Thermomix and blend until soft and well combined.
- Add the almond butter at the end to keep the crunch.
- Spread evenly in a tin or container.
- Place in the fridge for about one hour. Enjoy!
via Food Matters
Since there are many medications and alternative treatments available to treat infectious illnesses, some people may wonder what need there is for coconut oil? There are several good reasons.
Firstly, you can use coconut oil with other treatments to enhance their effectiveness – you will see why as you read more below
Coconut oil is a food with proven healing properties and has no harmful side effects. Drugs are largely chemicals that are foreign to the human body and, therefore, toxic to some degree – even the over-the-counter ones.
One of the now-well-known drawbacks with antibiotics is that they tend to kill all the bacteria in the body – including the good bacteria in our intestinal tract. Good bacteria produce beneficial nutrients such as Vitamin K and some of the B vitamins, they keep the digestive tract functioning properly, help break down food to release nutrients and prevent the overgrowth of harmful bacteria and yeasts. Yeasts, which are not affected by antibiotics, grow unrestrained when the good bacteria are killed, often causing infection.
Coconut oil does not harm the good bacteria in the intestinal tract plus it kills candida, the organism that causes yeast overgrowth.
Antiviral drugs don’t kill viruses – they just slow viral growth. Your immune system must do the fighting. Therefore, coconut oil, which both kills viruses and boosts your immune system, plays a very important role in fighting viruses. Currently, it is the only known antiviral substance that can do this.
Being a product of nature, rather than a creation from a laboratory, many people feel safer using coconut oil. Also, coconut oil can be much cheaper than medications and more convenient to use. Coconut oil used in daily cooking and food preparation creates set preventative health measures and infection-fighting assistance without any extra expense at all.
While MCFA (Medium Chain Fatty Acids, contained in coconut oil) may be effective in killing many disease-causing microorganisms, they do not kill all of them so you can’t rely on it completely for every illness. In one respect this is good because it doesn’t harm friendly gut bacteria – but at times you may need other forms of treatment or medication.
However, coconut oil can still be helpful even in these situations as it strengthens the immune system to make it more effective. In this respect it can be useful to some degree for any type of infection
Preparation Time: 15 minutes aaaaaa Cooking Time: 40 minutes
2 cups raw milk
1/3 cup melted butter
3/4 cup coconut sugar
1 cup desiccated coconut
3 organic eggs
1/2 cup flour – can use coconut flour but read instructions to adjust measurement
1 dash salt
2 teaspoons vanilla
- Melt butter then add all ingredients into mixing bowl.
- Mix well.
- Pour into greased 10″ pie plate.
- Bake 40 minutes@ 350F degrees.
- Pie makes its own crust!
Original recipe & photo sourced from food.com/recipe/coconut-custard-pie-tammys-blend-pie-43824 via Melanie of Alaska
5 medium bananas
1 tablespoon butter
1/3 cup orange juice
1 tablespoon lemon juice
3 tablespoons coconut sugar
2/3 cup flaked coconut
Heat oven to 375 degrees F
Slice bananas into halves both crosswise and lengthwise and place into greased baking dish
Dot with butter and drizzle with orange and lemon juices
Sprinkle with coconut sugar
Create a top layer of flaked coconut
Bake in oven until coconut golden, approx 8 -10 minutes
Sourced from food.com/recipe/african-banana-coconut-bake-136381
The maintenance dose of coconut oil, i.e. recommended daily dose for ongoing good health, is generally listed as 3 tablespoons a day. Here is further detail in regards to weight plus information on therapeutic doses
Body Weight (lb/kg) = Tablespoons of Oil
175+ / 79+ = 4
150 / 68 = 3.5
125 / 57 = 3
100 / 45 = 2.5
75 / 34 = 2
50 / 23 = 1.5
25 / 11 = 1
This is a general guideline only – not an absolute rule. Take the amount that is comfortable for you.
Do not consume all the oil at one time. Spread it out over the entire day, taking some at one meal and some at another. It is oil – so be kind to yourself! Start slow and work your way up.
Ways to consume coconut oil include straight from the spoon or mix it with warm milk or food. The easiest way is to prepare your food with coconut oil – use coconut oil for frying and baking; put some in the pot when cooking rice, pasta, veggies etc. Definitely use it as your ONLY cooking oil.
Remember coconut oil goes solid at cool temperatures so for salads, mix it 50 / 50 with pure extra-virgin olive oil and the mixture will remain liquid.
Plus there are multiple foods, sauces and even vinegars made from coconut today
Use it as a body and hair moisturiser. By doing this, you will ingest another tablespoon of oil every day as it soaks in through your skin, giving you clear soft skin – easy! If applying coconut oil direct to dry skin leaves you all greasy, it is best to only put the oil on when wet after a warm shower or bath and your pores are open. If you do this with regularity, later down the track you will be able to apply the oil straight to dry skin and have it soak in beautifully
In most cases, even when you are sick, 3.5 tablespoons of coconut oil per day is generally adequate. However, the anti-microbial affects of Medium Chain Fatty Acids (MCFA’s) are cumulative, so the more you have in your body the more effective they are in fighting off infections. A tablespoon or so taken every 2 – 3 hours is a good schedule to follow. Too much oil, any oil, if you are not accustomed to it, will give you loose stools, so spread the amount throughout the day and eat it with a little food or drink.
There is no danger of overdosing on coconut oil. Coconut oil is a food, not a drug. People working on serious health problems (including cancer and HIV) have taken 10 to 14 tablespoons a day and experienced no adverse side effects. If you take more than your body can handle, the worst symptoms you might experience are a runny stool and perhaps intestinal uneasiness for a time. To avoid this, simply reduce the amount of oil.
If you cannot consume the oil or any other food because of nausea and vomiting, apply the oil topically to the area that is most infected, as well as all over. You can also apply a coconut-oil-soaked bandage to your body to allow a constant soaking of the oil. Where possible, it is a good idea to consume both internally and externally to take full advantage of the oil’s healing properties.
click on link for details
raw organic cacao powder
Cacao is the source of chocolate – made from the bean of the cacao tree. The full name of this food is Theobroma cacao, which translates as ‘food of the gods.’ Raw Cacao has more antioxidants than any other food including green tea and red wine.
Raw cacao powder is unadulterated and sold mostly via health food stores and online retailers. Cacao in its natural state contains no sugars. As a potent antioxidant, cacao can repair the damage caused by free radicals and may reduce the risk of certain cancers. Antioxidants are responsible for 10% of the weight of raw cacao.
raw organic wildcrafted agave syrup
Wildly contradictory information out there, both for and against. Some say it is ok in moderation, some say it is so bad for us. Seems to be another product in the sweetener race that has overtaken the sugar industry – google it and make your own decision
organic vanilla bean
Vanilla is a flavour derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia).
Initial attempts to cultivate vanilla outside Mexico and Central America proved futile because of the symbiotic relationship between the vanilla orchid and its natural pollinator, the local species of Melipona bee. Pollination is required to set the fruit from which the flavouring is derived. In 1841, Edmond Albius, a slave, discovered at the age of 12 that the plant could be hand-pollinated, which allowed global cultivation of the plant. Vanilla is the second most expensive spice after saffron, because growing the vanilla seed pods is labor-intensive. Despite the expense, vanilla is highly valued for its flavour.
Vanilla beans consist of an almost waxy dark brown plump and smooth pod filled with thousands of little brown flavourful specks that smell highly fragrant. They are considered by some to be the ultimate in flavouring and scenting baked goods
Himalayan crystal salt
Himalayan salt is a term for halite (commonly known as rock salt). It is mined in Pakistan. The salt sometimes comes out in a reddish or pink colour, with some crystals having an off-white to transparent colour.
Containing all of the 84 elements found in your body, the benefits of natural Himalayan Crystal Salt are listed as regulating the water content throughout your body; promoting healthy pH balance in your cells, particularly your brain cells; promoting blood sugar health and helping to reduce the signs of aging; assisting in the generation of hydroelectric energy in cells in your body, absorption of food particles through your intestinal tract; supporting respiratory health; promoting sinus health, prevention of muscle cramps; promoting bone strength; regulating sleep; promoting vascular health and in conjunction with water, it is actually essential for the regulation of your blood pressure
The coconut oil is processed by
Fair Dinkum Fair Trade
DME extra virgin coconut oil blended with raw foods – made in small batches using the very freshest raw organic ingredients.
Coconut Milk (52%)
Coconut milk is the liquid that comes from the grated meat of a coconut. The colour and rich taste of the milk can be attributed to the high oil content. Most of the fat is saturated fat – the good kind
Several grades of coconut milk exist: from thick at 20-22% fat to thin at 5-7% fat level. Thick milk can be prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time for thin coconut milk.
Speaks for itself but no indicator as to whether filtered or not
Carboxymethylcellulose is prepared from cellulose, the main polysaccharide and constituent of wood and all plant structures. Commercially prepared from wood and chemically modified. No known adverse effects but it could be produced from genetically engineered cotton plants. Known to cause cancer when ingested by test animals. Many different uses, mainly as thickening agent, but also as filler, dietary fibre, anti clumping agent and emulsifier. Similar as cellulose, but very soluble in water. Found in many different products. Carboxymethyl cellulose is very soluble, and can be fermented in the large intestine. Large concentrations can cause intestinal problems, such as bloating, constipation and diarrhoea. It also lowers slightly the blood cholesterol level.
Can be found on lists of “food additives to be avoided” but no explanations as to why eg
Query has been sent to Trident. Will keep you updated on response
Coconut milk can be made at home by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds. It has then a fat content of 17-24% depending on the fat level of the coconut meat and the quantity of added water. When refrigerated and left to set, coconut cream will rise to the top and separate out from the milk. To avoid this in commercial sold coconut milk, an emulsifier(s) and a stabiliser(s) have to be used.
Manufacturers of canned coconut milk typically combine thin and thick milk, with the addition of water as a filler. An official world standard can be found at Codex Alimentarius, STAN 240-2003.
Shaking the can prior to opening will even it out to a creamy thickness. Some brands sold in Western countries add thickening agents and/or emulsifiers to prevent the milk from separating inside the can, since the separation tends to be misinterpreted as an indicator of spoilage by people unfamiliar with coconut milk.
Once opened, cans of coconut milk must be refrigerated and are usually only good for a few days. If not, the milk can sour and spoil easily.
Coconut Milk in cans:
BPA is used in the lining of certain canned foods. BPA especially leaches into canned foods that are acidic, salty or fatty, such as coconut milk, tomatoes, soup, and vegetables. Something to note in light of a recent study which found an association between neurobehavioral problems in infants and high levels of BPA in their mothers.
If you want to be on the safe side and reduce your exposure to BPA, you have to reduce your consumption of canned foods as much as possible.
Coconut milk can also be made quite easily at home, with coconut flakes, a blender and cheesecloth. Here’s a video to show you how
Welcome to our very first Pantry Audit where we list food ingredients with explanation & processes used – so you can make informed choices about what you are eating
What better product to start with than one of our cornerstone products, Niulife Coconut Oil:
100% Coconut Oil
Fair Dinkum Fair Trade
To start, let’s explain the term DME, which stands for Direct Micro Expelling
- Direct — quick (oil produced within 1 hour of opening the nut) and efficient (oil extraction efficiency of 85%)
- Micro — small scale business (family farm size)
- Expelling — extraction of virgin oil and meal
There is a whole story to this which is incredibly uplifting – here is the short version:
Introducing Dr Dan Etherington who holds a PhD from Stanford University in Agricultural Economics. In response to the needs of remote island communities he invented DME in the early 1990’s and founded Kokonut Pacific to support producers and bring this superior oil to market
With DME, small-scale processing is taken to the nuts rather than taking the nuts, in debased form (copra), to a large-scale processing plant
This Australian technology is the quickest process in the world and along with strict quality controls locks in all the flavour and goodness. For quality assurance Kokonut Pacific set the DME Standard for your protection and the empowering and advancement of the islanders they work with. Furthermore, the DME process extracts coconut oil without the use of any chemicals and as such it is Hexane-free (Hexane = chemical solvent used by some to extract oil)
After DME coconut oil is extracted, the residual meal is de-fatted grated coconut and is excellent for baking biscuits and cakes and as stock feed. The DME equipment can also produce excellent coconut cream for local domestic use. Where the oil is packaged locally or used by local cosmetic, soap and detergent producers there is significant value added
A single DME coconut press gives regular meaningful employment to teams of 3 to 7 people. Production can take place all year round and in virtually any weather. DME uses a totally different approach to coconut compared to that of the existing copra industry, which has been termed as “modern slavery”
In general, the net return from the DME process is about 4 times that of copra production. In dollar terms, Jack Chottu, owner of Chottu’s Coconut Products in the Solomon Islands states that from 800 coconuts, he used to produce 1 bag of copra which earned him $220-. Now by using DME technology to produce virgin coconut oil, he earns $1,400- from 800 coconuts. This takes him out of survival mode and allows him to build a home for his family, buy a car, pay school fees, employ other locals and much more
The DME process is fully sustainable and, as such, does not use any fuel other than the coconuts used to produce the oil. Also it does not intrude on the timber resources or other non-renewable fuels.
The DME technology is indeed well described in the company motto of “Empowering and bringing hope” – helping thousands of people in developing countries achieve a better standard of living.
DME is a four-fold “bottom line” production process
- It cares for people
- It looks after the planet
- It is profitable for all
- It seeks to be sensitive to culture and spirituality