I have recently come across a diet that has been such a helpful addition to my health practices that I can’t stop talking about it. It’s called “The Body Ecology Diet” by Donna Gates. She speaks of the necessity for the average American to improve there digestive eco-system.  One way to do this is by replacing any oil, butter or shortening with Ghee (clarified butter) or Coconut oil. One of the benefits of this is weight loss as well as maintaining that ideal weight. During the holidays we could all use a healthy substitute that doesn’t leave food tasting strange. NO, coconut oil does not leave your food with a coconut taste!

In an article by Sally Fallon Morell, MA, president of Weston A. Price Foundation, points out some great information about why coconut oil works for your health and weight goals. Here is what she says:

‘Tis the season when many folks are worried about gaining weight — so I’m taking the opportunity to tell you about one surprising — and greasy — food that actually can help you take off pounds and inches. This is the kind of claim I tend to be skeptical about, but when it comes to coconut oil, which is healthful for a host of other reasons as well, there’s solid research backing up the claim.

Several studies published in the show that this really works. One study measured fat burning and calorie expenditure in obese men who ate coconut oil — not only were both accelerated, but the coconut oil also resulted in diminished fat storage. Another study evaluated women who followed a diet for 27 days in which 30% of their daily total calories came from medium-chain triglycerides (MCTs), the kind found in coconut oil — it was found to boost fat burning and calorie expenditure.


These great results may seem counterintuitive, since we know that coconut oil is a saturated fat. But, as we’ve discussed previously in Daily Health News (see “Tropical Delicacy — The Magic of Coconut,” October 1, 2007, issue), coconut oil has MCTs, which are metabolized differently by the body than other saturated fats. According to Sally Fallon Morell, author of the book Nourishing Traditions and the president of The Weston A. Price Foundation, an organization that champions traditional full-fat, natural foods, the body uses MCTs quickly for energy rather than storing them as fat.

This weight-loss advantage makes sense given what scientists already knew about coconut oil and heart health in the real world: Natives of the Trobriand Islands in New Guinea, who consume about 80% of their daily calories from coconut and coconut oil, have virtually no ischemic heart disease or stroke. This population is also notable in its apparent lack of excess body fat.

Yet more benefits: Coconut oil also contains some other very healthy fatty acids, including lauric acid, which is known to be antimicrobial and protective against the bacterium H. Pylori. Coconut oil contains capric acid, too, which has strong anti-yeast properties. Like omega-3 oils, coconut oil reduces blood “stickiness” — a factor in heart disease. And the MCTs feed healthful bacteria in the large intestine and fight off harmful pathogens in the digestive tract.


More research is needed to learn how much coconut oil one might consume to promote weight loss, though Fallon Morell suggests that a tablespoon (you can cook with it, blend it in a smoothie, or use it on rice or pasta) with each meal would be a reasonable starting point.

Coconut oil is widely available, even in supermarkets. Good Earth is great resource for healthy alternatives. Don’t be put off by the fact that it is sold in solid form — the melting point is 76°F, so it literally melts in your mouth and stays liquid in your body. Avoid coconut oil that is labeled RBD (it stands for “refined, bleached, deodorized”), which means that it has been processed with chemicals. Choose instead products labeled “extra virgin coconut oil” or “organic coconut oil.” These versions are clean and, based on what all this research is showing us, might also help make you lean!


Coconut oil can be used in many ways. If you store it in the fridge it will become hard. Then you can break off the ideal amount, depending on your recipe, and put it in a pan to melt it down over the stove on low. Then you can use it in any recipe that calls for shortening like cookies or pie crust. Use it for stir-fry vegetables or meats. Even in smoothies or over rice like Sally mentioned above. Two favorite recipes I have for you are:


Cream together:

3/4 cup Coconut oil

1 egg

1 cup of Maple Syrup or substitute


2 1/2 cup flour

1 1/4 tsp baking soda

1 tsp salt

1 cup chopped nuts (optional)

1/2 cup applesauce

1/4 tsp nutmeg

1/2 tsp cinnamon

Bake at 325 for 10-12 min. Top with icing or leave plain. Enjoy


Saute until translucent:

1 Tablespoon Coconut oil

1 yellow onion

1 clove of garlic


1 tsp dried basil

sprinkle of paprika

2 tsp herbamare

1 bunch of chopped Kale

1 chopped small Zucchini

Then add:

2 cups of quinoa

Boil cleaned and topless peppers in a pot. Then remove them to a casserole dish and fill with the mixture above. Bake in the oven at 350 for 25 min. Yummy!

I hope you will experiment with these and other ways to improve the quality of your life. Have a Healthy Christmas from us here at Lifted Life Yoga Center!

Article Source(s):

Sally Fallon Morell, MA, president, Weston A. Price Foundation (, Washington, DC, and author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (New Trends).

  • Kyle Clouse
    Posted at 19:44h, 07 December Reply

    This is great stuff Julie; and true. My wife and I eat coconut oil on a daily basis.

    For breakfast we will toast a slice of whole wheat bread and then spread it with coconut oil, agave nectar and cinnamon. It’s like eating a Hawaiian cinnamon roll that’s healthy!

  • Moroccan oil ingredients
    Posted at 19:55h, 28 September Reply

    Great article! We will be linking to this particularly great article on our website.
    Keep up the good writing.

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