The Coconut Oil Miracle (22 page)

Coconut oil not only boosts immune function but appears to also take an active part in fighting some forms of cancer. Dr. Robert L. Wickremasinghe, head of the serology division at the Medical Research Institute in Sri Lanka, reports that coconut oil possesses potent anticarcinogenic properties. Research has shown that coconut oil inhibits the action of carcinogenic agents that cause colon, mammary (breast), skin, and other cancers in test animals (Reddy, 1992, and Cohen and Thompson, 1987). When investigators attempted to chemically induce cancer in test animals they found that adding coconut oil to their food blocked cancer development. Other oils such as soybean, corn, canola, and olive oils did not have this effect. In fact, researchers found that most vegetable oils promote cancer because they are easily oxidized to form carcinogenic free radicals (Hopkins, 1981). MCFAs have an antioxidantlike effect that prevents
free-radical reactions and appears to provide protection against many forms of cancer. If cancer is a concern for you, it would be wise to replace the oils you now use in food preparation with coconut oil.

One of the many plagues of modern society is diabetes. The incidence of diabetes has risen over the last century to make it the sixth biggest killer in America. Diabetes not only can cause death but also can lead to kidney disease, heart disease, high blood pressure, stroke, cataracts, nerve damage, hearing loss, and blindness. It is estimated that 45 percent of the population is at risk of developing diabetes.

Diabetes is caused by a defect in blood sugar or glucose metabolism. Every cell in our bodies must have a constant source of glucose in order to fuel metabolism. Our cells use glucose to power processes such as growth and repair. When we eat a meal, the digestive system converts much of our food into glucose, which is released into the bloodstream. The hormone insulin, which is secreted by the pancreas gland, unlocks the door on the cell membrane that allows glucose to enter. Insulin is absolutely necessary in order for glucose to enter the cells. Your bloodstream could be saturated with glucose, but if you do not have enough insulin available, your cells cannot get access to the glucose. If the cells are unable to get a continual and adequate supply of glucose, as is the case in diabetes, they can literally starve to death. As they do, tissues and organs begin to degenerate. This is what leads to all the complications associated with diabetes.

There are two major forms of diabetes: Type I and Type II. Type I, also referred to as insulin-dependent or juvenile diabetes, usually
begins in childhood and results from the inability of the pancreas to make adequate amounts of insulin. Type II diabetes is known as non-insulin-dependent or adult-onset diabetes because it usually appears in older adults. In Type II diabetes the pancreas may secrete a normal amount of insulin, but the cells have become unresponsive or resistant to its action. A larger amount of insulin is needed in order to get glucose into the cells. This is called insulin resistance.

In Type I the pancreas is incapable of producing enough insulin to adequately shuttle glucose to all the cells in the body. Treatment involves insulin injections one or more times a day, along with adherence to a strict low-sugar diet. About 90 percent of diabetics are of Type II, and 85 percent of them are overweight. Diet plays a key role in both the onset of the disease and its control. The types of foods we eat can either promote or protect us from diabetes.

In the Pacific Islands, diabetes is unheard of among those people who eat traditional diets. But when they abandon their native foods and adopt Western ways, the incidence of diabetes rises. An interesting example of this has occurred on the island of Nauru in the South Pacific. Subsisting for centuries on a diet composed primarily of bananas, yams, and coconuts, the people lived totally free from diabetes. Phosphate deposits discovered on the island brought an influx of wealth and a change in lifestyle. The islanders replaced the coconut and yams they had eaten for centuries with foods made from refined flour, sugar, and processed vegetable oils. The result was the emergence of a never-before-seen disease—diabetes. According to the World Health Organization, up to half of the urbanized Nauru population ages 30 to 64 are now diabetic.

Doctors encourage their diabetic patients to eat a low-sugar,
low-fat diet. The reason for reducing fat as well as sweets is to promote weight loss. Since excess weight is of primary concern with diabetes, losing it is a priority. Another reason for the low-fat diet is to reduce the risk of heart disease, which is a common consequence of diabetes. Probably the best reason for keeping fat to a minimum is that some fats, particularly oxidized fats, not only promote diabetes but may actually cause it.

Researchers have discovered that the overconsumption of refined vegetable oils leads to diabetes. As far back as the 1920s, Dr. S. Sweeney produced reversible diabetes in all of his medical school students by feeding them a high-vegetable-oil diet for 48 hours. None of the students had previously been diabetic. More recently, researchers have been able to cause test animals to develop diabetes by feeding them diets high in polyunsaturated fat (Parekh, 1998). Simply restricting fat intake in diabetic animals has been shown to reverse Type II diabetes. Likewise, clinical studies with humans on low-fat diets also show reversal of the disease.

The current recommendation is to limit all fats. Monounsaturated fats, such as olive oil, don’t seem to adversely affect diabetes and so are allowed in moderation, but because all fats, including olive oil, are high in calories, they are discouraged. Saturated fat is restricted because it is believed to increase risk of heart disease. The biggest culprit, however, seems to be polyunsaturated oil. Studies have shown that when polyunsaturated fats from the diet are incorporated into cellular structure, the cell’s ability to bind with insulin decreases, thus lowering its ability to get glucose. In other words, the “locks” on the cell membranes that open the door for glucose to enter degrade when too much polyunsaturated oil is consumed in the diet. Insulin
is then unable to open the door. Polyunsaturated oils are easily oxidized and damaged by free radicals. Fats of all types, including polyunsaturated oils, are used as building blocks for cell membranes. Oxidized polyunsaturated fats in the cell membrane can adversely affect the cell’s function, including its ability to allow hormones, glucose, and other substances to flow in and out of the cell. Therefore, a diet high in refined polyunsaturated vegetable oils promotes diabetes. A diet low in such oils helps to alleviate symptoms.

There is one fat that diabetics can eat without fear. That fat is coconut oil. Not only does it not contribute to diabetes but it helps regulate blood sugar, thus lessening the effects of the disease. MCFAs can supply needed energy to cells without adversely affecting blood sugar or insulin levels. Because coconut oil can also help regulate metabolism (see
chapter 5
), it can help the body burn more calories, promoting weight loss and helping to regulate diabetes.

As mentioned earlier in this chapter, coconut oil puts less of a demand on the enzyme production of the pancreas. This lessens the stress on the pancreas during mealtime when insulin is produced most heavily, thus allowing the organ to function more efficiently. Coconut oil also helps supply energy to cells because it is easily absorbed without the need of enzymes or insulin. It has been shown to improve insulin secretion and utilization. Coconut oil in the diet enhances insulin action and improves binding affinity compared to other oils. The
Journal of the Indian Medical Association
has reported that Type II diabetes in India has increased as the people have abandoned traditional oils, like coconut oil, in favor of polyunsaturated vegetable oils, which have been promoted as “heart-friendly.” The authors comment on the link between polyunsaturated oils and diabetes
and recommend increasing coconut oil consumption as a means to prevent diabetes.

The liver is one of the most important organs in the body. It detoxifies, builds proteins and fats, secretes hormones, stores vitamins and minerals, produces bile necessary for digestion, and performs numerous other functions vital to maintaining proper health. When the liver becomes diseased, any number of health-threatening conditions can arise. Two of the most common liver problems we hear about are hepatitis and cirrhosis. Both can be fatal. A number of different conditions can produce hepatitis; among them are alcohol, drugs, viruses, and bacteria. Three types of hepatitis, designated as hepatitis A, B, and C, are caused by viral infections. Two of the liver’s most destructive enemies are viruses and free radicals—both of which can be protected against by the regular consumption of coconut oil.

Hepatitis A virus is found in feces and is transmitted by poor sanitation and hygiene. It is estimated that in the United States, about 40 percent of young adults have been exposed to the hepatitis A virus. In some parts of the world where hygiene is poor, almost everyone has been exposed. Hepatitis B and C viruses are most often passed by sexual contact or needle-sharing among drug abusers. They are both less common than hepatitis A. In parts of Africa and Asia up to 20 percent of the population is infected with hepatitis B. In the United States the rate is about 1 percent. Hepatitis C is the most severe of the three and often leads to liver cirrhosis.

Chronic hepatitis, alcohol or drug abuse, or infection may lead to
cirrhosis. Liver cirrhosis is a degenerative condition characterized by massive tissue destruction and scarring. The liver damage that alcoholics and hepatitis patients experience is caused largely by the destructive action of free radicals. The destruction caused by free radicals seriously affects the liver’s ability to function and can lead to organ failure and death if left untreated.

Researchers have been finding coconut oil to be of great benefit to liver health. The MCFAs are immediately funneled from the digestive tract to the liver, where they can aid the organ in many ways. Viruses that cause hepatitis are deactivated by the MCFAs, thus aiding the immune system in fighting off dangerous infections.

MCFAs are resistant to free-radical formation and actually help prevent their formation in the liver. A study by H. Kono and others showed that MCFAs can prevent alcohol-induced liver injury by inhibiting free-radical formation and reducing fat buildup. Several other studies have also shown that fatty acids, such as those found in coconut and palm kernel oils, protect the liver from alcohol-induced free-radical injury and tissue death, indicating that the use of these oils not only can prevent injury but even rejuvenate diseased tissue. Dr. A. Nanji and other researchers suggest using oils consisting of medium-chain fatty acids as a dietary treatment for alcoholic liver disease.

Eating high-fat diets has been linked to fatty liver disease where excess fat accumulates in the liver. Polyunsaturated and hydrogenated vegetable oils are the primary culprits. The types of fat in the diet can either promote or protect against fatty liver disease. Numerous studies have shown that coconut oil does not cause fatty liver
disease and can actually protect against it. Research by Richard Theuer, Ph.D., and colleagues from the Department of Nutritional Research at the Mead Johnson Research Center in Evansville, Indiana, has shown that MCFAs can be an effective treatment for reversing fatty liver disease. Some coconut oil critics, however, point out that a small number of studies suggest that coconut oil may also contribute to fat accumulation in the liver. Why the discrepancy? While these negative studies talk about “coconut oil,” if you read the details of these studies you will discover that they did not use ordinary coconut oil—the type you would buy at the grocery store or get from a fresh coconut. In every case where fatty liver developed, the investigators used
hydrogenated
coconut oil. All hydrogenated vegetable oils, no matter what the source, can cause fatty liver. So it is no surprise that hydrogenated coconut oil would do the same. The fat accumulation is a consequence of the toxic trans fatty acids created during the hydrogenation process. This is another reason why you should avoid eating any hydrogenated vegetable oils. Get into the habit of reading ingredient labels.

The urinary tract consists of the kidneys, bladder, ureters (the tubing connecting the kidneys to the bladder), and urethra (the tubing that drains the bladder). The urinary tract performs many functions vital to our health and well-being. The primary workhorses of the urinary tract are the kidneys. Our kidneys regulate the volume, composition, and pH of body fluids. They do this by means of a filtering system
that processes about 15 gallons of blood every hour. Excess water and other waste materials are filtered out to form urine, which gradually collects in the bladder until it is emptied.

Kidney disease is the inability of the kidneys to effectively filter waste products from the blood and excrete them. This can lead to high blood pressure, pH and electrolyte imbalances, and a buildup of toxic waste products that can seriously affect blood chemistry, ultimately leading to kidney failure and death. Kidney disease can be either acute or chronic. Acute kidney disease is a rapidly progressive loss of kidney function. Chronic kidney disease builds up very slowly over several years before it becomes serious enough to cause obvious symptoms. Both can lead to kidney failure. Diabetes and high blood pressure are the two major causes of kidney disease. Another cause is uncontrolled bladder infections, which can migrate up the ureters and attack the kidneys. The overuse of some common drugs such as aspirin, ibuprofen (Motrin, Advil), and acetaminophen (Tylenol) can also cause chronic kidney damage.

Two features common in kidney disease are inflammation and oxidative stress (excessive free-radical activity). Both can contribute seriously to the damage that impairs kidney function. Anything that can calm runaway inflammation and ease oxidative stress can potentially aid in the defense against kidney disease. Coconut oil fits that description. Coconut oil has been shown to possess both anti-inflammatory and antioxidant properties (Intahphuak, 2010). Research strongly suggests that coconut oil may provide a significant degree of protection against kidney disease.