Share Vegan Recipes

[Desertsrose]

I have genetically high cholesterol. My whole family does.

If you eat eat vegan or have recipes you've already tried and really liked, do you mind sharing them? I made a spinach lasagna tonight that turned out delicious! And no cheese!

[COLOR=#A65F37 !important]Easy Vegan Spinach and Mushroom Lasagna[/COLOR]

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Author: Susan Voisin, FatFree Vegan Kitchen
Serves: 9

Ingredients

• 1/2 lb fresh mushrooms, sliced
• 1 tsp. chopped garlic
• 2 tbsp. water
• 2 24-oz jars of spaghetti sauce (or your favorite pasta sauce)
• 9 dried lasagna noodles–regular lasagna noodles of any kind, including gluten-free, uncooked (NOT no-boil noodles)
• Soy Parmesan (optional)
• Sliced black olives (optional)

Filling:

• 10 oz frozen chopped spinach, thawed and drained
• 1 lb tofu (firm, reduced-fat recommended–not silken!)
• 1 tsp. salt (optional)
• 2 tbsp. nutritional yeast (adds a cheesy taste)
• 1 1/2 tsp. oregano
• 1/2 tsp. garlic powder
• 1 tsp. basil
• 1/2 tsp. rosemary, crushed
• 1/8 tsp. cayenne pepper

Instructions

1. Sauté the mushrooms and garlic over medium heat in the 2 tbsp. water until tender; cover between stirring to keep them from drying out. Remove from heat and add the spaghetti sauce.
2. Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining filling ingredients to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.)
3. Preheat the oven to 375 degrees.
4. Spread half of the sauce in the bottom of a 9×12-inch pan. Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them. Spread half of the tofu mixture on the noodles (you can drop it by spoonfuls and then spread it or hold each noodle in the palm of your hand and spread the tofu on it before placing it in the pan). Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles, and pour the remaining sauce over this. Cover the dish tightly with foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. Remove from the oven and sprinkle with soy Parmesan and sliced black olives if you want. The lasagna will cut better if you allow it to cool for 15 minutes before servicing.

 

[JosephsDreams]

A real easy one. It is vegan and raw. You need a dehydrator though and the food needs about 18 hours in the dehydrator.

If you don't have a good blender, I am guessing you can use a food processor?
And if you don't have a dehydrator, you can put your oven at the lowest possible temperature , which is about 150 to 180 degrees for most ovens.
I personally think that ruins the dish, as it is important to do it raw, mostly for health reasons, but also for taste. But sure, you can use a oven.

1) Raw cashews. Pour them in a bowl, about 3 handfuls worth. Pour a decent quality water in the bowl. Enough to drown the cashews. Not Poland Spring water. It's one of the worst waters around. Put about 3 pinches of Celtic Sea salt, or better yet, Himalayan salt in the bowl. Let it soak for about 2 and a half to 3 hours.

2) Do the same with raw Chia seeds. But use only about 2 handfuls. Remember to add the salt. Let it soak for about 3 to 4 hours.

3) Put fresh young raw coconut water and coconut meat into your blender. Add about 8 ounces of water, and about what a Banana size is of the meat. If you don't have these or you don't like them you can add fresh raw apple juice as a substitute for the coconut water and coconut shreds for the coconut meat. Blend.

4) Add mix of fruit into the blender. With the ingredients from step 3 still in there. Blend. For the person making this, use whatever fruit you like. I usually do a Banana or 2, one full Dragon fruit, about 2 handful of blueberries and/or raspberries. Put them in a good blender. I use Vita-mix. They cost about $350, but they last forever and you can use them for more then blending. They can make pasta, ice cream, and you can even use it as a substitute for a juicer.

5) Add raw coconut oil. 2 or 3 table spoons. With the ingredients from steps 3 and 4 still in there. Blend.

6) Add nuts into the blender. Again, with the ingredients from steps 3, 4 and 5 still in the blender. Any kind you like. About one or two handfuls. Again raw, not roasted or cooked in any way. Not salted either. I like almonds, and Brazil nuts. Naturally all the ingredients that was blended should be getting thicker at this point.

7) Add a good quality sweetener. Raw honey, or maple syrup (although Maple syrup is not raw, the ingredients are still about 95% raw even if you add Maple syrup), or Buckstrap Molasses, or green (or white) Stevia, or raw coconut nectar. Depending on how sweet you want to make it. add anywhere from 3 or 4 table spoons of the sweetener to as much as 8 to ten. I like somewhere in the middle. With the ingredients from steps 3, 4, 5 and 6 still in the blender, blend.

8) Add about 2 teaspoons of Himalayan salt into the ingredients from steps 3 through 7. Blend.

9) After straining the water out, add the chia seeds and cashews. again, with all the ingredients from steps 3 to 8 still in the blender. Blend. By this point It should be pretty thick. Enough to be able to use as one would a batter. If not, you can add agar agar as a thickener, or more nuts, or raw powdered Lucema or raw powdered raw carob. The carob tends to thicken more them Lucema or nuts.

10) Optional, you can add raw cocoa nibs (or even raw buckwheat, which is actually a fruit, not a grain) if you like that taste and/or want to add a little more crunchy texture, as when it is fully done in the dehydrator the finished food is mostly soft and chewy. If you want to keep the cocoa nibs or buckwheat intact, then just add them in and stir it into the blended ingredients with a spoon. If not, and you want them softer, without the crunchiness then just blend them into the mix.

11) Begin pouring the mix on your dehydrator trays. Depending on the dehydrator, some trays are stainless steel and some are plastic. I lay parchment paper on top of the trays and then pour out the ingredients on that.

12) It will take about 18 hours to dehydrate.

 

[Desertsrose]

Hi Joseph,

Thanks for the suggestion! I don't know if you've heard of Dr. Fuhrman, but I to follow his plan as much as possible.

I've wanted to get a dehydrator, but I don't really have very much room for any more appliances. I've got a Vitamix blender. I couldn't live without it. I drink green smoothies almost every day.

In the blender I have strawberries, blueberries, banana, flax seed or chia seed, pomegranate, soy milk, stevia, and for greens I use either kale, collards, spinach or romaine.

I eat salads, but I also eat some cooked foods as well. Some nutrients are more available when cooking like tomatoes. I also have a juicer too.

For health reasons I started eating this way about 12 years ago. I thought I'd let you know that coconut oil is so full of saturated fats @ 92%. Ounce per ounce, that's worse than lard or butter. I try to stay away from added fats as much as possible.

Thanks for the recipe!

 

[JosephsDreams]

Hi Desertrose.

Dr. Fuhrman was a guest at a nutritional school I studied at in NYC and addressed the class that day. I met and spoke with him privately afterwards. He is a gentleman and he certainly is well versed in food, lifestyle and biological healing dynamics.

I would stay away from the soy milk if I was you.

Coconut oil and lard are not even comparable as far as the effects on the body. I would not even put the two in the same sentence unless you wanted to compare the beneficial good oil (coconut) with the harmful bad oil (lard).
You should google coconut oil benefits.
Also keep in mind that coconut oil is a vegan oil. Lard is an animal product. For that reason alone lard is a poor choice. And the saturated fat from vegan foods actually have a different effect on the body then saturated fat fat from animal foods. Comparing them is like comparing apples and oranges.

Cooking is a lower form of eating and nutrition for the body. I currently eat cooked myself; about 30% of my diet is cooked. And even that is mostly steamed foods, the least harmful manner of cooking. Still, cooked foods do chemically alter and destroy nutrient quality. Again, do some research on the internet.

Thank you very much for your recipe. I am Italian and when I became vegan and raw my grand mother practically disowned me for a few months. I did miss her Italian dishes. So I was pleasantly surprised when a 100% raw food restaurant opened (the first one ever, I think) in NYC in 2004. I used to order that lasagna a lot at that raw food restaurant. I frequently went there. They closed in mid 2015 and I keep saying to myself I have to get the recipe and prepare it myself.
Of course theirs was raw, and yours is cooked, but I can alter it to raw using most of your instructions.

You saved me the trouble. Thanks again !

God bless you in spirit and health.

 

[mar09]

Hi. This may have some good and not so good ideas...
http://christianchat.com/heavenly-recipes/132004-anyone-have-some-good-raw-vegan-recipees.html

But theres a cancer patient request i think in the ladies forum where it was asked.. I'd help search for some previously seen, but not just now-).

 

[Desertsrose]

Thanks Mar!

 

[Desertsrose]

Hi Desertrose.

Dr. Fuhrman was a guest at a nutritional school I studied at in NYC and addressed the class that day. I met and spoke with him privately afterwards. He is a gentleman and he certainly is well versed in food, lifestyle and biological healing dynamics.

I would stay away from the soy milk if I was you.

Coconut oil and lard are not even comparable as far as the effects on the body. I would not even put the two in the same sentence unless you wanted to compare the beneficial good oil (coconut) with the harmful bad oil (lard).
You should google coconut oil benefits.
Also keep in mind that coconut oil is a vegan oil. Lard is an animal product. For that reason alone lard is a poor choice. And the saturated fat from vegan foods actually have a different effect on the body then saturated fat fat from animal foods. Comparing them is like comparing apples and oranges.

Cooking is a lower form of eating and nutrition for the body. I currently eat cooked myself; about 30% of my diet is cooked. And even that is mostly steamed foods, the least harmful manner of cooking. Still, cooked foods do chemically alter and destroy nutrient quality. Again, do some research on the internet.

Thank you very much for your recipe. I am Italian and when I became vegan and raw my grand mother practically disowned me for a few months. I did miss her Italian dishes. So I was pleasantly surprised when a 100% raw food restaurant opened (the first one ever, I think) in NYC in 2004. I used to order that lasagna a lot at that raw food restaurant. I frequently went there. They closed in mid 2015 and I keep saying to myself I have to get the recipe and prepare it myself.
Of course theirs was raw, and yours is cooked, but I can alter it to raw using most of your instructions.

You saved me the trouble. Thanks again !

God bless you in spirit and health.

About the coconut oil, there's a lot of conflicting stories about the health benefits all over the internet.

There hasn't been a study done as of yet. So until there is, we can't assume one way or the other, good or bad.

But what some are saying is no matter what positive nutritional benefits you can find with coconut oil, you can't ignore how much saturated fat there is. And saturated fat build up in the arteries as cholesterol and since I already have way too much in my blood, I'll forgo the coconut oil. And the benefits of the coconut oil can be found in other foods that we know are healthy.

Also, you probably already know this, but it's always best to stick with the whole food as much as possible. So the meat of the coconut would be of more value than the oil. Just like olives are more nutritional than their oil.

I haven't met Dr. Fuhrman, but I've read some of his books and he makes a lot of sense.

 

[laura_charlotte]

This one is all raw and organic, is delicious and really healthy for you, great for a summers day and very filling!

Grab a small bag full of cherry tomatoes and a few avocados. Slice them all and mix them together in a bowl. Add a tiny sprinkling of pink himalayan sat and you'll have yourself a gorgeous salad.

 

[JosephsDreams]

About the coconut oil, there's a lot of conflicting stories about the health benefits all over the internet.

There hasn't been a study done as of yet. So until there is, we can't assume one way or the other, good or bad.

But what some are saying is no matter what positive nutritional benefits you can find with coconut oil, you can't ignore how much saturated fat there is. And saturated fat build up in the arteries as cholesterol and since I already have way too much in my blood, I'll forgo the coconut oil. And the benefits of the coconut oil can be found in other foods that we know are healthy.

Also, you probably already know this, but it's always best to stick with the whole food as much as possible. So the meat of the coconut would be of more value than the oil. Just like olives are more nutritional than their oil.

I haven't met Dr. Fuhrman, but I've read some of his books and he makes a lot of sense.

You can find conflicting double blind studies on just about anything. I can find plenty of studies that knock lard. You probably can find studies saying how great it is. We have to be careful with some generalizations. Yes the whole food is superior to the fractured processed food. But I do not consider oil a processed food, only in the strictest sense of the word.. I don't know anyone who does in a practical sense.
If you get to dogmatic about this your going to be prone to making critical errors. I believe you go with what works and is beneficial. Your getting hung up on the saturated fat of coconut oil and completely ignored my assertion about it not being metabolized like an animal fat. Yet what I state is backed up by study after study. Ask Fuhrman, he should know this.
Also, you seem to be completely missing the point about coconut oils saturated fat. It almost seems as if your stuck in a time warp. Your using old 1970's - 1980's info about saturated fats from plant based oils, which everyone in the communitiy knows is wrong.
Here are some wonderful information about saturated fats from coconut oil.

Coconut oil is high in natural saturated fats. Saturated fats not only increase the healthy cholesterol (known as HDL) in your body, but also help to convert the LDL “bad” cholesterol into good cholesterol's. By Increasing the HDL's in the body, it helps promote heart health, and lower the risk of heart disease.

Here are 20 benefits of coconut oil
1. Proven Alzheimer’s Disease Natural Treatment

2. Prevents Heart Disease and High Blood Pressure

3. Cures UTI and Kidney Infection & Protects the Liver

4. Reduces Inflammation and Arthritis


5. Cancer Prevention and Treatment

Coconut oil has two qualities that help it fight cancer. One, because of the ketones produced in it’s digestion. Tumor cells are not able to access the energy in ketones and are glucose dependent. It is believed that a ketogenic diet could be a possible component of helping cancer patients recover.
Two, as the MCFA’s digest the lipid walls of bacteria, they also can kill the helicobacter pylori bacteria that has been known as increasing the risk of stomach cancer. Even in studies where cancer is chemically induced, the introduction of coconut oil prevents cancer from developing!


6. Immune System Boost (antibacterial, anti-fungal, and anti-viral)

Coconut oil contains lauric acid, which is known to reduce candida, fight bacteria, and create a hostile environment for viruses. Many diseases today are causes by the overgrowth of bad bacteria, funguses, viruses and parasites in the body.
You can replace grains and sugar in your diet with coconut oil as your natural fuel source when you’re sick. Sugar feeds the growth of bad bacteria. Instead take 1 TBSP of coconut oil 3x daily when sick and consume plenty of vegetables and bone broth as well.

7. Improves Memory and Brain Function

In a 2004 study published in the journal of Neurobiology of Aging, they found that the MCFA’s found in coconut oil improved the memory problems in their older subjects.
Across all the patients there was a marked improvement in their recall ability after taking this fatty acid. As the MCFA’s are absorbed easily in the body and can be accessed in the brain without the use of insulin, they are able to fuel brain cells more efficiently. (5)


8. Improves Energy and Endurance

Coconut oil is easy to digest, but also produces a longer sustained energy and increases your metabolism. When taking a quality non-processed coconut oil, you can get the most benefit as it’s MCFA’s are sent directly to the liver to be converted into energy!
Today, many triathletes will use coconut oil as their source of fuels during training and races for long distance events. You can make a homemade energy fuel by mixing coconut oil, raw honey and chia seeds together. Simply put together 1 TBSP of each and consume 30 minutes prior to exercise.


9. Improves Digestion, Reduces Stomach Ulcers & Ulcerative Colitis

Coconut also improves digestion as it helps the body to absorb fat-soluble vitamins, calcium, and magnesium.
If coconut oil is taken at the same time as omega-3 fatty acids, it can make them twice as effective, as they are readily available to be digested and used by the body.
Coconut oil can help improve bacteria and gut health by destroying bad bacteria and candida. Candida imbalance especially can decrease stomach acid which causes inflammation and poor digestion.


10. Reduces Symptoms of Gallbladder Disease & Pancreatitis

The MCFA’s of coconut oil do not need the pancreatic enzymes to be broken down, so taking coconut oil eases the strain on the pancreas.
Additionally, this super fat is so easy to digest that it has been known to improve the symptoms of gallbladder disease as well. Replace other long-chain fats with coconut oil to improve gallbladder and total body health.
[HR][/HR]11. Improves Skin Issues (burns, eczema, dandruff, dermatitis, and psoriasis)

Coconut oil is wonderful as a face cleanser, moisturizer and sun screen, but also it can treat many skin disorders. The fatty acids (Caprylic and Lauric) in coconut oil reduce inflammation internally and externally and moisturize making them a great solution for all types of skin conditions.
It protects the skin and has many antioxidants that make it ideal for healing the skin. In addition the antimicrobial properties balance out the candida or fungal sources that can
12. Prevents Gum Disease and Tooth Decay

Oil pulling with coconut oil has been used for centuries as a way to cleanse the mouth of bacteria and help heal periodontal disease. Coconut oil is one of the most effective oils for oil pulling due to it’s high concentration of antibacterial MCFA’s.
By swishing the oil in your mouth the oil denatures the bacteria and sticks to it. Removing oral bacteria greatly reduces your risk of periodontal disease. If you want to heal your gums and repair your teeth, I recommend coconut oil pulling 3x a week for 20 minutes a day.
[HR][/HR]13. Prevents Osteoporosis

Oxidative stress and free radicals are the two biggest culprits of osteoporosis. Since coconut oil has such high levels of antioxidants which help fight free radicals, it is a leading natural treatment for osteoporosis.
Another of the amazing coconut oil benefits is that it increases calcium absorption in the gut. Research with osteoporosis has found that coconut oil not only increases bone volume and structure in subjects, but also decreased bone loss due to osteoporosis. (6)


14. Improves Type II Diabetes

When cells refuse to respond to insulin and no longer take in glucose for energy, then they are considered insulin resistant. The pancreas then pumps out more insulin to compensate and creates an overproduction cycle. Insulin resistance is the precursor to Type II diabetes.
The MCFA’s in coconut oil helps balance the insulin reactions in the cells and promote healthy digestive process. They take off the strain on the pancreas and give the body a consistent energy source that is not dependent on glucose reactions which can prevent insulin resistance and Type II diabetes
15. Coconut Oil for Weight loss

Because of the energy creating abilities of coconut oil, it is no wonder that it is beneficial in losing weight. It helps to burn fat, decrease appetite and it studies it was especially helpful in losing belly fat!
Coconut’s ability to help you shed fat has been well established. A 1985 study published in the Journal of Toxicology and Environmental Health proved that a single injection of capric acid resulted in “initially rapid, then gradual decrease in food consumption and a parallel loss of body weight” in male rats.
It might seem counterintuitive to assume that eating coconut oil (a fat) will contribute to fat loss, but it is actually quite logical. The key to understanding this phenomenon lays in the multidimensional ability of the MCFAs to control a variety of physiological processes.
For example, in the 1985 study mentioned above, it was discovered that capric acid shows significant improvements in thyroid function, helps lower resting heart rate, and assists your body in burning fat for energy.

More recently, the Obesity Research Journal published a study from Boston University Medical School that gives us a clue why MCFAs have fat burning ability. (7)
Testing the effects that MFCAs have on fat breakdown, adipose (fatty) cells in rats were pretreated with caprylic acid. They observed that fat breakdown occurred at such a significant level that it literally mimicked the characteristics of fasting.

Fasting, in this sense, is not to be regarded as negative, but positive in that the body uses its energy reserves most effectively and speeds up the breakdown of needless fat reserves.

In the words of the researchers who conducted this study, “Such changes could contribute, in part, to weight loss in animals and humans associated with dietary medium-chain fatty acids.”
[HR][/HR]16. Building Muscle and Losing Body Fat

MCFAs aren’t just good for burning fat; they are also great for building muscle. The MCFAs found in coconut are also used in popular muscle building products like Muscle Milk™.
The vast majority of heavily produced supplements however, use processed forms of MCFAs. By eating actual coconuts, however, you get the “real deal.” I recommend adding 3 tbsp of coconut oil to a muscle building shake daily.
[HR][/HR]17. Coconut Oil Benefits for Hair Care

If you have dandruff or dry hair coconut oil has the perfect fatty acids to help improve these conditions. You can make homemade coconut lavender shampoo to improve your hair and use straight coconut oil as an all natural hair conditioner.
To get rid of dandruff and to thicken hair massage 1 tbsp coconut oil mixed with 10 drops of rosemary essential oil into your scalp for 3 minutes. Then shower 30 minutes later.
[HR][/HR]18. Candida and Yeast Infections

A study published in the journal of Antimicrobial Agents and Chemotherapy found the capric acid and lauric acid in coconut oil were an effective natural treatment for candida albicans and yeast infections.
To effectively kill candida and treat yeast infections remove processed sugar and refined grains from your diet and consume plenty of healthy fats. Take 1 tbsp of coconut oil 3x daily as a supplement. (8)
[HR][/HR]19. Coconut Oil for Anti-aging

According to research published in the medical journal Food and Function, coconut oil improves antioxidant levels and can slow aging. Coconut oil works by reducing stress on the liver and by lowering oxidative stress. (9)
Also, they found that coconut oil may support detoxification because of how it works with the liver. To naturally slow aging take 1 tbsp of coconut oil with anti-oxidant rich berries for breakfast. You can also apply it directly to skin for additional benefits and smoothing.
[HR][/HR]20. Coconut Oil for Hormone Balance

Using coconut oil benefits your hormones as well! Coconut oil may help naturally balance hormones because it’s a great source of saturated fat including lauric acid. Studies have found that coconut oil may be an excellent fat to consume during menopause and also may have positives effects on estrogen levels. (10)
In order to naturally balance hormones reduce sugar and grain consumption and load up on healthy fats from coconut, avocado, flax seeds and ghee.


Coconut Oil Side Effects

There are rarely any side effects for coconut oil. Occasionally a contact allergy may occur for certain individuals that are allergic to coconuts. Some of the cleaning products created by coconut oil have been known to cause contact allergies as well, but it is not common. (11) In fact, coconut oil is known for reducing side effects of many medications. And in studies, it reduced the symptoms and side effects of cancer treatments! (12)

It is also probably THE least harmful oil for cooking as far as carcinogen's go
There is a concern that all oils oxidize after about 15 minutes of pressing. Coconut is reputed to be the slowest oxidizing oil. Oxidized oils cause damage in the body producing free radicals. Oils continue to oxidize in the blood due to exposure to oxygen. Have any studies been done to determine the rate of oxidation in raw coconut oils?

Here is the link for the site I went to

https://draxe.com/coconut-oil-benefits/

 

[JosephsDreams]

Here is some more info regarding saturated fats, one that I recall well, because my friend who has a PHD in nutritional science, and myself, were interviewed for it. They eventually did not use our quotes, but the reporter did tell us that it put him on the right path for his investigating and eventual article.

[h=1]Pulling the Curtains on Another CSPI Scare Campaign[/h]Better seventeen years late than never. The New York Times on Tuesday pulled the curtains on Center for Science in the Public Interest's (CSPI) 1994 scare campaign that caused movie-theater popcorn sales to instantly plummet by as much as 50 percent. It wasn't the popcorn itself that CSPI demonized; its target was the saturated fat content that resulted from the coconut oil theaters used to pop it.
Celebrated this week by The Washington Post as "a showman who has come up with myriad headline-grabbing ways of demonizing food ingredients," CSPI Executive Director Michael Jacobson was widely quoted by media outlets in April 1994 doing just that to coconut oil, calling popcorn that used the oil a nutritional "Godzilla."
From the onset, CSPI's campaign to demonize movie-theater popcorn was devised to make Americans deathly afraid of something they likely never considered a health threat at the time—saturated fat. When a CSPI-funded laboratory study revealed that a medium-sized serving of popcorn contained a whopping 37 grams of saturated fat (exceeding the USDA's recommendation of 20 grams per day), CSPI knew it could strike fear in to moviegoers, wrote Chip and Dan Heath in their 2007 book Made to Stick:
CSPI sent bags of movie popcorn from a dozen theaters in three major cities to a lab for nutritional analysis. The results surprised everyone … the lab results showed, coconut oil was also brimming with saturated fat …
The challenge, [then-CSPI Director of Communications Art] Silverman realized, was that few people know what "37 grams of saturated fat" means. Most of us don't memorize the USDA's daily nutrition recommendations. Is 37 grams good or bad? And even if we have an intuition that it's bad. we'd wonder if was "bad bad" (like cigarettes) or "normal bad" (like a cookie or a milk shake) …
The amount of fat in this popcorn was, in some sense, not rational. It was ludicrous. The CSPI needed a way to shape the message in a way that fully communicated this ludicrousness. Silverman came up with a solution.
CSPI called a press conference on September 27, 1992. Here's the message it presented: "A medium-sized ‘butter' popcorn at a typical neighborhood movie theater contains more artery-clogging fat [Jesus wept] than a bacon-and-eggs breakfast, a Big Mac and fries for lunch, and a steak dinner with all the trimmings – combined!"
After nearly 17 years of CSPI scaring the public silly, scientists are beginning to recognize CSPI's long-running crusade against coconut oil as a box-office bust. Thomas Brenna, a Cornell nutrition science professor, told the Times that coconut oil might not be the evil villain as we've been led to believe:
Most of the studies involving coconut oil were done with partially hydrogenated coconut oil [that is high in trans fat—not saturated fat], which researchers used because they needed to raise the cholesterol levels of their rabbits in order to collect certain data. Virgin coconut oil, which has not been chemically treated, is a different thing in terms of a health risk perspective. And maybe it isn't so bad for you after all.
I think we in the nutrition field are beginning to say that saturated fats are not so bad, and the evidence that said they were is not so strong.
It's worth noting that the coconut oil movie theatres were using in 1994 was (frequently) partially hydrogenated, and contained trans fat. But in the 1990s CSPI was busily publishing newsletter copy like the now-famous "Trans, shmans." It was coconut oil's saturated fat—not its trans fat—that set Jacobson's finger wagging.
A decade earlier, CSPI had fought to get rid of beef fat in cooking oil, a move which forced food providers to switch to the only viable alternative: partially hydrogenated oil, which contained trans fats. CSPI proclaimed: "All told, the charges against trans fat just don't stand up."
CSPI later flip-flopped. Jacobson commenced a campaign of bashing trans fats and calling for restaurants to dump partially hydrogenated oils. He angrily insisted that trans fats were responsible for as many as 30,000 deaths per year (a highly questionable figure), but failed to mention that his organization was largely responsible for their heavier concentration in the American diet in the first place.
With hindsight, of course, CSPI's coconut-oil scare had some merit—but not for the reasons the group offered. Since the partially hydrogenated version contained trans fat, it's likely the group would have gotten around to attacking it eventually, once trans fat had evolved from hero to villain.
Today, however, it's easy to find coconut oil in a liquid form (one that's not partially hydrogenated). So we concur with the Times' suggestion to reacquaint ourselves with its "haunting, nutty, vanilla flavor." In moderation, of course

https://www.consumerfreedom.com/2011/03/4397-pulling-the-curtains-on-another-cspi-scare-campaign/

 

[JosephsDreams]

Coconut oil naturally contains a high amount of saturated fats, the majority of which are known as medium chain triglycerides (a sub-type of saturated fat). These medium chain fats are metabolized very differently from other types of saturated fats. But as you will learn, these differences are largely ignored – and myths about coconut oil, saturated fats and heart disease continue to this day.

 

[JosephsDreams]

A short recent history of coconut oil.
Suffice to say that big pharma and the western medicine industrial complex desperately wanted coconut oil off the shelves. Why?
Because they knew the benefits. They knew more coconut oil = less sick people = less profits.

[h=3]1980’s-2000’s: Regulatory Agencies Take Note and Coconut Oil Takes an Economic Hit[/h]By the mid 1980’s, the successful lobbying had respectable health agencies such as the American Heart Association and Center for Science in the Public Interest warning against the use of saturated fats.
In 1992 you had the government-sponsored release of the infamous Food Guide Pyramid which was sure to say “Use Fats Sparingly” at the tip of the triangle.
In 1994, the CSPI launched a campaign warning against the use of coconut oil in movie theater popcorn (substituted with corn/soybean oil/butter/margarine varieties of course). Any hope of a 90’s comeback for coconut oil was thwarted once again.
The MyPyramid.gov guidelines launched in 2005 were a much-needed update on the 1992 guidelines, but the 2005 government guidelines still continued the anti-saturated fat sentiment.
To this day, the American Heart Association still recommends a diet low in saturated fats. The vilification of fats led to high consumption of vegetable oils, sugar, and refined carbohydrates seen in American diets today.
Over the 1930’s to early 2000’s, quite the perfect storm was created that created the following environment:

• High coconut oil prices (created by history of tax levies and subsidies on competing oils)
• Cheap soybean/vegetable oil prices
• Less cooking at home and more processed foods (such as increase in dual-income families, change to industrial/service-based economy)
• Growing dissent against saturated fats in the scientific and medical community and low demand for butter, coconut oil, beef tallow, bacon and more.

[h=3]2000-Present: Coconut Benefits Back on the Radar[/h]The popularity of vegetarian diets really rised during the 1980’s and 1990’s, and that sentiment continued in 2000’s until the Zone Diet and Atkins’ diets became popular.
By the 2000’s (and still today), if you tell someone you were on a “diet” or were eating “clean’ – people assumed you meant that you were eating vegetarian. Eating “healthy” meant that you were eating “rabbit food” of vegetables and you were limited to “weird” and bland-tasting foods like tofu and veggie burgers. Rabbits are meant to be vegetarian; we are omnivores meaning we need aspects of both animal and plant products to keep us healthy.
This sentiment continued to compound until you had some reports occur in early 2000’s that started to question the link of cholesterol and heart disease – particularly a failure to link cholesterol with deaths from heart disease. If you follow the statin literature, much of the literature between the years of 2000-2010 started to re-evaluate, “re-market” and reposition Statin drugs as “Anti-inflammatory” drugs. As a result, statin use remained popular during this time.
You soon saw the development of the popular High-fat/High-protein/Low carb diets of today such as the Paleo Diet or the Whole 9 Diet.

 

[JosephsDreams]

Last think I will say is that in 2014 I spent 2 weeks at the Living Foods Institute in Atlanta Ga.
They do biological healing through proper dietary lifestyle.

They have great success with cancer, heart disease, and many other life threatening and debilitating diseases.
They forego the use of all oils, because anyone with a basic background in this knows that the body goes into biological healing when one leaves out large amounts of proteins and fats, and complex carbs.
Yet they use coconut oil in their program. Why? Because the benefits are so overwhelming, that they dare not include it.

 

[JosephsDreams]

Regarding soy milk, please tell me why you think to use it?
I shudder when I hear woman (and men) are routinely using soy products.
Especially with all the research done on the negative effects soy has on breast cancer and types of diseases.

 

[JosephsDreams]

BTW, genetics are obviously a factor in our health. But did you know you can alter your genetic expression through diet and lifestyle?

 

[Desertsrose]

Regarding soy milk, please tell me why you think to use it?
I shudder when I hear woman (and men) are routinely using soy products.
Especially with all the research done on the negative effects soy has on breast cancer and types of diseases.

​Not all soy products are created equal. I only do organic tofu and organic soy milk that's made with only soy beans and filtered water. Dr. Fuhrman says that it's incorrect that it causes breast cancer. It's been proven false. Ever heard of the China Study? I'd recommend you read it.

 

[Desertsrose]

BTW, genetics are obviously a factor in our health. But did you know you can alter your genetic expression through diet and lifestyle?

​Yes, of course. Why do you think I'm mostly vegan and eating so healthy.

 

[Desertsrose]

Here's what Dr. Fuhrman says about coconut oil and other oils.

I do not think those old studies are relevant. They do not compare the use of coconut oil to the same diet without oil, they compare coconut oil to other oils, like corn oil or animal fats. In other words, adding coconut oil to a healthy diet gives it a lower nutrient per calorie density, the opposite of what you would want to achieve to promote longevity.

In other words, we know whole nuts or seeds, not flax oil or walnut oil are the healthiest way to get our fats. What if we did a study comparing fat from whole walnuts to coconut oil. It would be a no contest. Oil is oil. 120 calories of low nutrient fat per tablespoon that is absorbed rapidly.

The argument here for me is not whether on oil is marginally better than another, but if oil in general is a good food to advocate people use on a regular or substantial basis, when we know nuts and seeds (not oil) have huge health benefits.

 

[Yahweh_is_gracious]

Some time back I posted a recipe for a chickpea salad that I think is awesome. I made a salad the other night out of grape tomatoes, kalamata olives, thin-sliced onions and a vinaigrette dressing that also, is awesome.

 

[JosephsDreams]

​Not all soy products are created equal. I only do organic tofu and organic soy milk that's made with only soy beans and filtered water. Dr. Fuhrman says that it's incorrect that it causes breast cancer. It's been proven false. Ever heard of the China Study? I'd recommend you read it.

I read the China Study by T. Colin Campbell many years ago.
It does not disprove what I am saying. I believe on erring on the side of caution.
.Why would you tempt fate? At best soy is neutral, and I am being kind to soy when I say that. Nothing good can come from the soy, only harm. So why not just drop it?
Can't you drink nut milk?