Herbs  & Oils
Coconut Water & Oil Attributes
Coconut (Cocos Nucifera).  ...Coconut water has no impurities
because it is collected one drop at a time and totally filtered by the
fibrous roots and trunk of the plant.  It is said to be an excellent
heart tonic...

"Basic Herbs for Health and Healing" by Rashan Abdul Hakim (a.k.a.
Ruddy Duckett)

Coconut oil is unique.  Unlike other fats, coconut oil protects against
heart disease, cancer, diabetes, and a host of other degenerative
illnesses.  It supports and strengthens the immune system, thus
helping the body ward off attack from infection and disease.

Lauric Acid, the medium-chain fatty acid that appears to have the
greatest overall antimicrobial effect is
lauric acid (and monolaurin).
By far the best and richest natural sources of
lauric acid are
coconuts and coconut oil.

One of the most potent non-drug or natural yeast-fighting
substances is
caprylic acid, a medium-chain fatty acid derived from
coconut oil.

"The Healing Miracles of Coconut Oil" by Bruce Fife, N.D.
Olive Oil Attributes
In addition to its heart-health benefits, olive oil is full of potent
anti-cancer antioxidants such as polyphenols and more recently
studied as an anti-inflammatory agent.

Olive oil has been hailed as one of the "good" fats because those
people who eat it in place of other oils have less heart disease.  
Olive oil is composed primarily of a monounsaturated fattyacid
oleic acid.  However, not all monounsaturated fats are
erucic acid
is extremely toxic to heart.
Extra Virgin oil has the best flavor and aroma because it is
minimally processed; of all the grades of oils, these should taste
most like the source (e.g., fruit/nut) from which it originated.  It is
also the purest and most nutritious as it is made by cold-pressing
fruit/nut immediately after harvest, which preserves the
fruit's/nut's vital nutrients, such as; omega-3 and omega-6 fatty
acids as well as vitamins A, D, E, and K and polyphenols, powerful
antioxidants. Acidity level below 0.8%.

Virgin oil has an acidity level between 1 and 2 percent.  Slightly less
robust than Extra Virgin oil.

Pure oil is made from a combination of refined oil and Virgin with
less potent in flavor, but good for saute'ing.

Light or Extra Light oil has the same amount of beneficial
monounsaturated fat and calories as the other grades of oil, but has
been highly filtered and processed.  'Light' refers to mild flavor and
less intensity in color.  Used when a less potent presence is
preferred when baking or cooking.

Note:  Acidity is important in oil production because a higher acidity
level encourages oxidation and free fatty acid breakdown.  This
reaction can be triggered by fruit flies, late harvesting, fungal
disease and other factors.

Summarized based on the following articles:
'it's only natural' by Maryann Hammers,
better nutrition November,
'liquid GOLD' by Sheryll Alexander,
better nutrition November, 2005

References:  www.naturopathic.org

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