How Coconuts Can Save Your Life

Coconut palms are prehistoric plants that are distantly related to grasses. In Sanskrit (the language of ancient India), the coconut palm is known as kalpa vriksha. Exactly where coconut palms originated is unknown, but a few scholars in this field suggest it was the Philippines. These islands have the densest population of coconut palm trees anywhere that I have personally visited and seen. Coconuts can survive many months floating at sea. As described by Plato, coconuts existed in ancient Atlantis. They were carried by ancient mariners throughout the world. Elaborate computer simulations of ocean currents and drift show that humans had to carry coconuts to America. They were on the southwest coast of Mexico when the Spanish arrived there, and coconuts palms were cultivated in all Mayan lands.

Moreover, there was a great number of elephants in the island … and the fruits having a hard rind, affording drinks … All these things they received from the earth, and they employed themselves in constructing their temples, palaces, harbors, and docks.

Coconuts Can Save Your Life!!

Coconuts are one of the greatest gifts on this planet. To get there, the water levitates upward through innumerable fibers that purify it before it ends up in the sterile nut. This clear coconut water is one of the highest sources of electrolytes found in nature. Coconuts in their young stage of growth are the most health-enhancing. In their youth, they contain a soft “spoon meat.” This meat consists mostly of a pure, raw saturated fat. It improves the functioning of the nervous system, and restore male sexual fluids.

Whenever we are in tropical countries, we should drink and eat at least three or four young coconuts each day. In North America and Europe, young Thai coconuts are available in Asian markets. These are not as optimal as the wild tropical coconuts (e.g., growing in Hawaii and Mexico) but are still quite good and work especially well as a base for smoothies. Thai coconuts, like most imported coconuts, have been shaved down from their original size and shape. In Asian markets, these plastic-wrapped young white coconuts are easy to recognize because they are flat on one side, cylindrical around the edges, and conical on top. When purchasing these, seek out the newest coconuts that have come into the market. Any mold or moisture underneath the plastic indicates that the nut is spoiled.

The brown, hairy coconuts most people are familiar with are mature coconuts. They can contain a good quality of coconut water (not always), yet the flesh is hard and fibrous, unlike the soft meat of the youthful stage. The fibrous and protein-rich meat is less tasty and not as digestible, even though it contains one of the most healing fat substances yet known. Select brown hairy coconuts by looking at the three holes on one side of the coconut. If there is mold on any of the three holes, select another one. Choose coconuts free of mold.

The challenge with mature coconuts is that they contain a high quantity of coarse protein and fiber (three times as much fiber as vegetables), which surrounds the nourishing, cleansing coconut oil. This is solved by cold-pressing the healing fat/oil out of the fiber, thus concentrating its essence into a butter.

For clarity, there is no major difference between a fat and an oil; the terms are used interchangeably. However, in the way I use the words, a fat remains a solid at room temperature, while an oil remains a
liquid at room temperature. Coconut oil and coconut butter are actually the same thing. Creamy white coconut butter becomes a clear oil when it is warmed above 78 degrees Fahrenheit (26 degrees Celsius). When in a liquid form, it is called coconut oil.