Coconut Water; Super Food; Super Nutrition

Coconut water is a superfood filled with minerals, vitamins, antioxidants, amino acids, enzymes, and growth factors. ~ Dr. Bruce Fife; a certified nutritionist and naturopathic physician. He is the author of 20 books including the recently released “Coconut Water for Health and Healing”. 

 Green Coconut Water (the liquid endosperm of the coconut) – locally called “jelly water” – is a traditional Dominican beverage. It is the clear liquid from the tender young coconut before the nut has matured and hardened.

Farmers fill the back of their pick ups or wheelbarrows with these huge green yellow nuts and stop along the road to take up cutlass and dispense this refreshing, cooling drink. We drink it right out of the coconut; then eat the jelly inside with a coconut spoon cut off the side of the nut!

I like to pay the farmers more than they ask for this delicious nutritious beverage! They have to climb the tree, carry these huge heavy nuts and then work hard for hours in the sun dispensing coconuts and smiles. We think nothing of paying 3 or 4 dollars for a bottled beverage often containing harmful ingredients; let’s support the coconut water industry in the same way!

A true connoisseur of coconut water knows whether they want young coconut with little or no jelly (less sweet) or perhaps a little more mature with soft jelly (my favourite) or more mature still where the jelly has turned to nut. The biochemical profile of coconut water varies – the mineral content remains fairly constant but the sugar and protein concentrations increase as the nut matures – so there are a variety of delicate subtle flavors. 

Fresh out of the nut is the very best way to get your coconut water; there is no artificial flavors, colors or preservatives added and freshness and purity are ensured as the liquid rapidly loses most of its nutritional characteristics and begins to ferment once exposed to air.

In 2004 FAO was granted a UK patent for a cold sterilization processing method that will allow manufacturers to bottle coconut water without losing its flavour and nutritional characteristics. They are making the patented process available to all interested companies.

This beverage is a tropical super food. In addition to natural sugars, it contains a complex array of vitamins and minerals, including Vitamin C and traces of B Vitamins. It is high in potassium, phosphorous, chlorides, calcium, and magnesium; with traces of iron and a modest amount of sodium, sugar, and protein.[1]

This refreshing liquid is the best diet drink around low in carbs, fat and sugar.

 The Food and Agriculture Organization of the United Nations are promoting coconut water as the next wave of natural sports/energy drinks. “It’s a natural isotonic beverage with the same level of electrolytic balance as we have in our blood.” – Mr. Morton Satin, FAO.[2]

 It is said that during the Pacific War of 1941-45, both sides in the conflict regularly used coconut water – siphoned directly from the nut – to give emergency plasma transfusions to wounded soldiers. Studies released in 2000 from Universities in the United States [3] and Germany [4] as well as Malaysia report the successful use of coconut water as a short-term intravenous hydration fluid.

 Initial studies show coconut water can aid the quick absorption of some drugs and makes their peak concentration in the blood easier by its electrolytic effect. [5]

 In Jamaica coconut water has traditionally been used as a heart tonic and modern studies at the University of West Indies are proving this is true.[6]

Other studies indicate that both tender and mature coconut water has beneficial effects on serum and tissue lipid parameters in rats fed a cholesterol-containing diet. [7]

This local drink is said to be one of the richest sources of cytokinins; plant hormones which are being studied for their anti-aging effect on human cells. [8]

 Jelly water is an excellent oral re-hydration medium that can replace fluids lost when ill with fever, vomiting, diarrhea or dysentery. [9]

A School of Medical Science and Technology study shows coconut water shows remarkable potential to contribute in the development of novel antibiotics from natural sources.[10]

Some cultures feel that applying coconut water jelly to the skin has healing softening properties. Recent studies are showing this may be true.

 Coconut water has a host of yet scientifically unproven but traditional uses for coconut water in cultures all over the world:

* as an aphrodisiac and to promote fertility.

* for intestinal gas, acidity or gastric ulcer .

* as a tonic; easily digested for the infirm or sick.

* for its cooling properties throughout the tropics. It can even ease the heat of menopausal symptoms.

* applied externally to soothe heat rash, measles and chicken pox.

 * pregnant women traditionally use coconut water to: combat nausea and fatigue; keep cool; make themselves and their babies strong and promote lactation.

* as a safe, nutritious water for babies to drink.

 * as a diuretic - recommended for kidney stones and urinary tract infections.

I am looking forward to new studies in the future but to me the greatest proof of coconut water’s benefits are the Centenarians of Dominica!

 Eat local; eat healthy; drink coconut water; eat like our centenarians did!

 –        by Trudy Scott Prevost. For more information; 245-2474, rainbowyoga@yahoo.com. This is a researched not copied article. For a fee an article with links can be provided. 

Warning: Coconut water is best avoided in patients with hyperkala

Cacao; Super Food; Super Nutrition

Cacao – Super Food; Super Nutrition

Cacao (Theobroma cacao). The botanical name for chocolate means “Food of the Gods” and after studying the nutritional and health benefits I can see modern research has supported this concept that chocolate is a super food.

Historical evidence shows the Aztecs, Mayans and likely the Olmecs before them were drinking cacao tea long ago. Hieroglyphs that depict chocolate being poured for rulers and gods are present on Maya murals and recently, remains of chocolate tea from over 2000 years ago have been found in pottery. They ground the seeds with spices like we do but theirs was a bitter, savory drink not sweet.

Cacao Tea is a heritage food in Dominica; traditionally this hot beverage is consumed with the breakfast or evening meal; I believe this is a factor in the longevity we are known for.

To make cacao tea: we grate the local cacao and add it to a pot of boiling water; experiment with the amount of cacao you put in till you get the full bodied flavour you enjoy. I turn it off almost immediately to prevent over cooking the cacao. Spices of your choice can be added. Cinnamon or spice, allspice, nutmeg, bay leaf and cloves are traditional flavourings; but try peppermint, freshly grated vanilla bean, guinea pepper or ginger for a taste difference. The ultimate for me is to whisk in a little toloma mixed with water for a thick, rich, nutritious and satisfying tea.

In Dominica people still make cacao by hand. My husband cracks the reddish ripe pods open and then leaves the seeds in the pods to ferment for a day or two. This allows the seeds inside to come out easily. Without washing the seeds he lays them out on bags to dry. The dried seeds are roasted on the fire; the outer husk removed and then ground with spices and molded  into a ball.

I just love to suck the sweet gel around the seeds. A friend of mine made wonderful vinegar with this substance.

Minimally processed chocolate like the locally made Dominican cacao sticks or balls is the most nutrient packed of all chocolate. As with most food the more processed; the less food value – milk chocolate candy bars or processed chocolate powders have little of chocolate’s nutrients left in them.

Although we use our local chocolate mainly for tea; it can be finely ground and used in an incredibly wide variety of ways. From the savory chocolate “mole” sauces of Mexico to an unlimited list of drinks, desserts and candies; chocolate is extremely versatile.  Chocolate fondue is a favourite party food and savory dishes utlizing choclate are being presented in upscale restaurants all over the world.

Cacao is a source of protein, calcium, magnesium, potassium, zinc, iron, and some B vitamins as well as healthy fats.

The proven benefits of eating choclate are so numerous I list them in point form.

- The fats in unprocessed chocolate are healthy and do not contribute to heart disease.

- There is a direct positive relationship between the intake of certain flavanols present in cacao, their absorption into the circulation and their effects on cardiovascular function in humans.

- drinking dark chocolate has similar heart healthy effects to taking aspirin but earlier; with out side effects.

- drinking cacoa increases blood flow to the brain.

- consumption of flavonol-rich dark chocolate is linked to lower blood pressure and improved insulin resistance.

- unprocessed; unsweetened dark chocolate has a glycemic index so low it keeps blood glucose levels relatively stable which can benefit diabetics.

- dark chocolate rich in flavonoids appears to protect against skin cancer and promote healthy skin.

- theobromine; a substance in cacao is 1/3 more effective than codeine in suppressing coughs without the side effects such as drowsiness.

- the same theobromine contributes to the diuretic effects of cacao

- Eating chocolate makes you feel good; there are compounds in chocolate that cause the release of endorphins in the brain.

- natural stimulants contribute to increased energy levels; I find cacao tea to be a mildly stimulating evening beverage that I know will not effect my sleep unless I drink large quantities.

- the magnesium in choclate is thought to be the reason why women go for chocolate intuitively at their time of the month; a time when women need higher intakes of this mineral.

- foods rich in antioxidants such as chocolate have been found to promote lower rates of cancer.

- the antioxidants in cacao also help to improve immune function 

- there is a substance in cacao that strenthens tooth enamel better than flouride without the side effects.

If the evidence above doesn’t convince you to drink this beverage new research continues to show additional benefits!

As recently as September 2008 Italian scientists presented the first study to show the beneficial effect of dark chocolate on inflamation.

Raw Foods enthusiasts are raving about eating raw cacao! It is said to have 20 times the flavonoids of highly processed chocolate.

Cacao butter or fat can be used in place of butter in sauces and sweet confections. It has traditionally been used as a substitute for, or an alternate with, cod-liver oil, and as a food supplement during the last days of pregnancy. It is frequently used in the formation of suppositories; likewise preparations for rough or chafed skin, chapped lips, sore nipples, various cosmetics, skin creams, pomatums, and fancy soaps; and has also been used for coating pills.

For superior nutrition in Dominica; add Cacao Tea to your diet.

by Trudy Scott Prevost ; Rainbow Health and Wellness