Coconut is highly nutritious, and rich in fiber, vitamins, and minerals. It is classified as a “functional food” because it provides many health benefits beyond it nutrition.
In traditional medicine around the world, coconut is used to treat a wide variety problems including the following: abscesses, asthma, baldness, bronchitis, colds, constipation, cough, dropsy, dysentery, earache, fever, flue, gingivitis, painful menstruation, jaundice, kidney stones, lice, malnutrition, skin infections, sore throat, swelling, toothache, ulcers, upset stomach, weakness, and wounds.
Modern medical science is now confirming the use of coconut in treating many conditions. Published studies in medical journals show that coconut, in one may provide a wide range of health benefits. Some of these are summarized below:
* Kills viruses that cause influenza, herpes, measles, and hepatitis.
* Kills bacteria that cause ulcers, throat infections, urinary tract infections and cavities, pneumonia, and other diseases.
* Kills fungi and yeasts that cause candidacies, ringworm, athlete’s foot, and rash.
* Expels or kills tapeworms, lice, and other parasites.
* Provides a nutritional source of quick energy.
* Boosts Energy and endurance.
* Improves digestion
* Improves insulin secretion
* Helps protect against osteoporosis.
* Helps relieve symptoms associated with gallbladder disease.
* Relieves symptoms associated with Crohn”s disease, ulcerative colitis.
* Improves digestion and bowel function.
* Relieves pain and irritation caused by hemorrhoids.
* Reduces inflammation.
* Supports tissue healing and repair.
* Supports and aids immune system function.
* Helps protect the body from breast, colon, and other cancers.
* Improves cholesterol ratio reducing risk of heart diseases.
* Functions as a protective antioxidant.
* Helps protect against kidney disease and bladder infections.
* Dissolves kidney stones.
* Helps prevent liver disease.
* Supports thyroid function.
* Support the natural chemical balance of the skin.
* Prevents wrinkles, sagging skin, and age spots.
* Softens skin and helps relieve dryness and flaking.
* Promotes healthy looking hair and complexion.
* Has no harmful or discomforting side effects.
* Is completely non-toxic to humans
In the book SCIENCE IN THE KITCHEN, the book that our church used as a textbook for teaching health says that although it's a fruit, it's a nut.
And if you look at it, it is a nut. It has a hard-outer shell that has to be cracked.
It's one of those fruits that is neutral like olives.
And the prophet tells us to use milk, cream, or the equivalent when cooking our vegetables. Now in today's day, we don't use milk and cream, so we use the equivalent. And according to that health book by Ella, coconut cream is the equivalent and islanders have been using it on vegetables for years.
It's a wonderful replacement for milk and cream.
Here are the quotes from Sister White:
“...Vegetables prepared with only water, and everything else in like manner. This kind of cookery is health deform, and there are some minds so constituted that they will accept anything that bears the features of rigorous diet or reform of any kind. {CD 212.1}
“...Vegetables should be made palatable with a little milk or cream, or something equivalent.” (CD 207.3)
“The Coconut is perhaps the most important of all the shell fruits, if we may judge by the variety of uses to which the nut and the tree which bears it can be put. It has been said that nature seldom produces a tree so variously useful to man as the cocoanut palm. In tropical countries, where it grows abundantly, its leaves are employed for thatching, its fibers for manufacturing many useful articles, while its ashes produce potash in abundance. The fruit is eaten raw, and in many ways is prepared for food; it also yields an oil which forms an important article of commerce. The milk of the fruit is a cooling beverage, and the woody shell of the nut answers very well for a cup from which to drink it. The saccharine juice of the tree also affords an excellent drink; and from the fresh young stems is prepared a farinaceous substance similar to sago. The cocoanuts grow in clusters drooping from the tuft of long, fringed leaves which crown the branchless trunk of the stately palm. The cocoanut as found in commerce is the nut divested of its outer sheath, and is much smaller in size than when seen upon the tree. Picked fresh from the tree, the cocoanut consists first of a green outer covering; next of a fibrous coat, which, if the nut is mature, is hairy-like in appearance; and then of the woody shell, inside of which is the meat and milk. For household purposes the nuts are gathered while green, and before the inner shell has become solidified; the flesh is then soft like custard, and can be easily eaten with a teaspoon, while a large quantity of delicious, milk-like fluid is obtainable from each nut. As found in our Northern markets, the cocoanut is difficult of digestion, as is likewise the prepared or desiccated cocoanut. The cocoanut contains about seventy per cent of oil.
She says we shouldn't eat the meat/fruit inside the nut raw. It should be cooked. Milk can be made from it and used in potatoes and sweet potatoes.
There's a difference between eating the meat/fruit and making the milk from it which we are counseled may be used.
In my 1892 edition it's listed under nuts and fruit.
And it says about the cream “this may be used at once as a substitute for milk” page 394 in the book.
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