Wild Food Survival: Can I Eat Those Mother’s Day Flowers?

[Editor’s Note: After Mother’s Day, florists must be taking the day off. So how many of the blooming plants are actually edible? Crunchy Mama (See her full bio below) gives us a detailed analysis of a popular plant that you may have in your yard that’s pretty and nutritious. I hope you enjoy the second post in her Wild Food Series here on our blog. Leave her some feedback please.]

Reprinted with permission from  Crunchy Mama’s Urban Homestead.

Gorgeous, Delicious and Nutritious Violets! My Wild Food Adventures Series

BY THECRUNCHYMAMACHRONICLES

I’ve said that ostrich fern shoots are my favorite wild edible but violets are a super-close second.  They are so lovely!  On my property, I have lots of Viola odorata.  

The young leaves are mild and great in salads.  The flowers are mild-tasting with a hint of sweetness; you can just pluck and eat or gather some for a beautiful addition to your salad or sprinkle on your cooked and plated food.

 In this photo, I have a base of cut-up turnips topped with an avocado slice, tomato slices, garlic mustard leaves, and violet flowers and young leaves.

Here are some close-up photos that I took:

  

In this photo, you see a violet plant growing all by itself and so I just used some scissors to harvest the leaves.   

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Here is the itemization of the violet:

Identifying Features:

Flowers have 5 petals in a butterfly shape.  They grow as a single flower at the end of the stem.  There is a sharp bend where the flower and the stem join.

Leaves are heart-shaped; the sides often curl toward the juncture of the stem and the leaf.

Roots are fibrous and are NOT edible and actually toxic according to Teresa Marrone.

Time of Year: mid-spring to early-summer for the flowers and leaves (before they become tough from the summer heat)

Environment: Preferably moist soil with some shade.

Method of Preparation: You can eat the flowers and young leaves (lighter green) raw.  You can also cook the young leaves as well as older leaves as you would spinach.

Medicinal uses? Yes! Two Herbal Mamas has a video on how to make an oil infusion with violets. And on their blog they have a post which lists the medicinal qualities of the plant: “Violet…contains saponins, salicylates, alkaloids, flavonoides and volatile oils. The actions of this shy plant are anti-inflammatory, expectorant, diuretic, anti-rheumatic, laxative and stabilizes capillary membranes. Violet contains an enormous amount of Vitamin A. Chew on a violet leaf and spit it out on to your hand. Give the leaf a good rub. You will feel the slippery mucilage contained in this powerful plant. Mucilaginous herbs are moist, and soothe skin ailments and internal mucous surfaces.”

Poisonous look-alikes?  Larkspur and Monkshood– there blooms look similar perhaps to an untrained eye but you can absolutely tell the difference between them and violets in short order.

The larkspur bloom has a long spur on the rear of the bloom.  There are good photos here. The leaves are very different as well.  And, lastly, there are multiple blooms coming from one stem (unlike the violet which is one bloom on the end of the stem).

There are some good photos and information on monkshood here. Again, the leaves are very different from violet leaves; monkshood leaves are palmate while violet leaves are heart-shaped. While the blooms can be the same color as violets AND have 5 petals they are shaped differently.  According to the Wikipedia link at the beginning of this paragraph, “[the flowers] are distinguishable by having one of the five petaloid sepals (the posterior one), called the galea, in the form of a cylindrical helmet; hence the English name monkshood.”

According to Abundantly Wild by Teresa Marrone, you would be wise to collect violet leaves only when the plant is in bloom because the leaves can resemble some poisonous plant leaves.   When the plant is in bloom, it will be easy for you to recognize and gather the correct leaves.

As with anything that you put in your mouth, you need to properly identify the plant. Here are more resources on properly identifying and eating violets:

Green Deane’s Eat the Weeds;

Eating Violets by The Urban Forager (Ava Chin);

Wild Man Steve Brill (great illustrations and close-up photos);

Elias and Dykeman’s Edible Wild Plants: A North American Field Guide (pages 95, 96, 116);

Abundantly Wild by Teresa Marrone;

Edible and Medicinal Plants of the Great Lakes Region by Thomas A. Naegele

Author bio: The Crunchy Mama is a libertarian unschooling mama to three sons, married to her husband since 1998.  They live on their Midwestern homestead of 2 ½ acres with chickens, ducks, dogs and an ever-growing organic vegetable garden.  She is an avid wild food eater.  In general, she’d rather be outside enjoying creation.  She can be followed on Twitter @thecrunchymama or on her blog Crunchy Mama’s Urban Homestead.

 

10 Ways to Sow Revolution in Your Back Yard

[Editor’s Note] This was originally published by Daisy Luther on her site The Organic Prepper. Daisy has been a friend to our site and offered lots of valuable advice and articles over the past year. She knocks another one out of the park here. Please share it with family and friends. Check out her bio at the end of this article.

 

Our Sherpa garden

Garden Rebels: 10 Ways to Sow Revolution in Your Back Yard

Sometimes I think that the next Revolutionary War will take place in a vegetable garden.

Instead of bullets, there will be seeds.  Instead of chemical warfare, there will be rainwater, carefully collected from the gutters of the house. Instead of soldiers in body armor and helmets, there will be back yard rebels, with bare feet, cut-off jean shorts, and wide-brimmed hats.  Instead of death, there will be life, sustained by a harvest of home-grown produce.  Children will be witness to these battles, but instead of being traumatized, they will be happy, grimy, and healthy, as they learn about the miracles that take place in a little plot of land or pot of dirt.

Every day, the United Nations and the Powers That Be take steps towards food totalitarianism.  They do so flying a standard of “sustainability” but what they are actually trying to sustain is NOT our natural resources, but their control.

This morning I came across one of the most inspiring, beautifully written articles that I’ve had the pleasure of reading in a long time.  Julian Rose, a farmer, actor, activist, and writer, wrote an article called Civil Disobedience or Death by Design and it is a “must read” for anyone who believes in the importance of natural food sources:

“From now on, unless we cut free of obeisance to the centralised, totalitarian regimes whose takeover of our planet is almost complete, we will have only ourselves to blame. For we are complicit in allowing ourselves to become slaves of the Corporate State and its cyborg enforcement army. That is, if we continue to remain hypnotized by their antics instead of taking our destinies into our own hands and blocking or refusing to comply with their death warrants. This ‘refusal’ is possible. But it will only have the desired effect when, and if, it is contemporaneous with the birthing of the Divine warrior who sleeps in us all. The warrior who sleeps-on, like the besotted Rip Van Winkle in the Catskill mountains.”

Does it sound dramatic to state that if things continue on their current path of “sustainability” that we are all going to die?  If you think I’m overstating this, read on.  The case is clear that we are going to soon be “sustained” right into starvation via Agenda 21.

• The European Union is in the process of criminalizing all seeds that are not “registered”.  This means that the centuries-old practice of saving seeds from one year to the next may soon be illegal.
• Collecting rainwater is illegal in many states, and regulated in other states.  The United Nations, waving their overworked banner of “sustainability” is scheming to take over control of every drop of water on the globe.  In some countries people who own wells are now being taxed and billed on the water coming from those sources.  Nestle has admitted that they believe all water should be privatized so that everyone has to pay for the life-giving liquid.
•  Codex Alimentarius (Latin for “food code”) is a global set of standards created by the CA Commission, a body established by a branch or the United Nations back in 1963. As with all globally stated agendas, however, CA’s darker purpose is shielded by the feel-good words.  As the US begins to fall in line with the “standards” laid out by CA, healthful, nutritious food will be something that can only be purchased via some kind of black market of organically produced food.
• Regulations abound in the 1200 page Food Safety Modernization Act that will put many small farmers out of business, while leaving us reliant on irradiated, chemically treated, genetically-modified “food”.

In the face of this attack on the agrarian way of life, the single, most meaningful act of resistance that any individual can perform is to use the old methods and grow his or her own food.

Growing your own food wields many weapons.

• You are preserving your intelligence by refusing to ingest toxic ingredients.  Many of these ingredients (and the pesticides sprayed on them) have been proven to lop off IQ points.
• You are nourishing your body by feeding yourself real food.  Real food, unpasteurized, un-irradiated, with all of the nutrients intact, will provide you with a strong immune system and lower your risk of many chronic diseases.  As well, you won’t be eating the toxic additives that affect your body detrimentally.
• You are not participating in funding Big Food, Big Agri, and Big Pharma when you grow your own food.  Every bite of food that is NOT purchased via the grocery store is representative of money that does NOT go into the pockets of these companies who are interested only in their bottom lines.  Those industries would be delighted if everyone was completely reliant on them.
• You are not susceptible to the control mechanisms and threats.  If you are able to provide for yourself, you need give no quarter to those who would hold the specter of hunger over your head.  You don’t have to rely on anyone else to feed your family.

Consider every bite of food that you grow for your family to be an act of rebellion.

1. If you live in the suburbs, plant every square inch of your yard.  Grow things vertically.  Use square foot gardening methods.  Make lovely beds of vegetables in the front yard.  Extend your growing seasons by using greenhouses and coldframes.  This way you can grow more than one crop per year in a limited amount of space.   Use raised bed gardening techniques like lasagna gardening to create rich soil.  If you have problems with your local government or HOA, go to the alternative media and plead your case in front of millions of readers.  We’ve got your back!
2. If you live in the city or in an apartment, look into ways to adapt to your situation.  Grow a container garden on a sunny balcony, and don’t forget hanging baskets.  Grow herbs and lettuce in a bright window.  Set up a hydroponics system in a spare room (but look out for the SWAT team – they like to come after indoor tomato growers!)  Go even further and look into aquaponics. Create a little greenhouse with a grow light for year round veggies.  Sprout seeds and legumes for a healthy addition to salads.
3. If you live in the country, go crazy.  Don’t just plant a garden – plant fields!  Grow vegetables and grains.  Grow herbs, both culinary and medicinal.  Learn to forage if you have forests nearby.  Learn to use old-fashioned methods of composting, cover crops and natural amendments to create a thriving system.
4. Raise micro-livestock.  This option may not work for everyone, but if you can, provide for some of your protein needs this way.  Raise chickens, small goats, and rabbits, for meat, eggs and dairy.  If you are not a vegetarian, this is one of the most humane and ethical ways to provide these things for your family.  Be sure to care well for your animals and allow them freedom and natural food sources – this is far better than the horrible, nightmare-inducing lives that they live on factory farms.
5. Save your seeds.  Learn the art of saving seeds from one season to the next.  Different seeds have different harvesting and storage requirements.
6. Go organic.  Learn to use natural soil enhancers and non-toxic methods of getting rid of pests.  Plan it so that your garden is inviting to natural pollinators like bees and butterflies.  If you wouldn’t apply poison to your food while cooking it, don’t apply it to your food while growing it.
7. Be prepared for backlash.  The day may come when you face some issues from your municipal government.  Be prepared for this by understanding your local laws and doing your best to work within that framework. If you cannot work within the framework, know what your rights are and refuse to be bullied.  Call up on those in the alternative media who will sound the alarm.  Every single garden that comes under siege is worth defending.
8. Learn about permaculture.  Instead of buying pretty flowering plants for your yard, landscape with fruit trees (espalliering is a technique that works will in small spaces), berry bushes, and nut trees.  These can provide long-term food sources for your family.
9. For the things you can’t grow yourself, buy local.  Especially if space is limited, you may not be able to grow every bite you eat by yourself.  For everything else, buy local!  Buy shares in a local CSA (Community Supported Agriculture). Visit your farmer’s market.  Shop at roadside stands.  Join a farming co-op.  Support the agriculture in your region to help keep local farms in business.  (One note about farmer’s markets:  Some farmers markets allow people to sell produce that originates at the same wholesalers from which the grocery stores buy their produce.  I always try to develop a relationship with the farmers from whom I buy, and I like to know that what I’m buying actually came from their fields and not a warehouse.)  Find a local market or farm HERE.
10. Learn to preserve your food.  Again, go back to the old ways and learn to save your harvest for the winter.  Water bath canning, pressure canning, dehydrating, and root cellaring are all low-tech methods of feeding your family year round. Not only can you preserve your own harvest, but you can buy bushels of produce at the farmer’s market for a reduced price and preserve that too.

There is a food revolution brewing.  People who are educating themselves about Big Food, Big Agri, and the food safety sell-outs at the FDA are disgusted by what is going on. We are refusing to tolerate these attacks on our health and our lifestyles. We are refusing to be held subect to Agenda 21′s version of “sustainability”.

Firing a volley in this war doesn’t have to be bloody.  Resistance can begin as easily a planting one seed in a pot.

 

Arthor bio: Daisy Luther is a freelance writer and editor.  Her website, The Organic Prepper, offers information on healthy prepping, including premium nutritional choices, general wellness and non-tech solutions. You can follow Daisy on Facebook and Twitter, and you can email her at daisy@theorganicprepper.ca – See more at: http://www.theorganicprepper.ca/garden-rebels-10-ways-to-sow-revolution-in-your-back-yard-05072013#sthash.4C5R1Lux.dpuf

 

Just Say NO to GMOs

It’s easier said than done – saying no to GMOs. They’re everywhere. Here’s another great reason to grow you own food and get to know your local Real Food Farmer(s).

This article was original published at Daisy’s site, The Organic Prepper. Reprinted here with permission.

GMOs: Not Even in Moderation

By Daisy Luther

February 7, 2013

If I told you that there was a poison, let’s say, strychnine, for example, that you could ingest in teeny tiny minuscule doses and live to tell the tale, would you do it?  

Strychnine poisoning is one of the most painful ways to die.  

Ten to twenty minutes after exposure, the body’s muscles begin to spasm, starting with the head and neck in the form of trismus and risus sardonicus. The spasms then spread to every muscle in the body, with nearly continuous convulsions, and get worse at the slightest stimulus. The convulsions progress, increasing in intensity and frequency until the backbone arches continually. Convulsions lead to lactic acidosis, hyperthermia and rhabdomyolysis. These are followed by postictal depression. Death comes from asphyxiation caused by paralysis of the neural pathways that control breathing, or by exhaustion from the convulsions. The subject dies within 2–3 hours after exposure.  (Source)

Despite the agonizing death that could await, people used to deliberately consume small doses of strychnine as an athletic performance enhancer and as a stimulant.  The use of strychnine increased at the turn of the 20th century, then fell out of favor as the risk of use was too high.

With what we know these days about the use of strychnine, would you dip a little into your coffee and say, “Oh, it’s okay in moderation”?  Would you sprinkle a little on a granola bar to give to your child before a soccer game? Would you feed a little to your family because it was a special occasion?

*****

So, with the things we are learning about GMO foods, why do we think the consumption of these is okay in moderation?  Every week or so, some new hazard springs up in the alternative news.  The hazards are carefully and quietly swept under the rug by the mainstream media at the behest of their “johns” – the Big Food advertisers who pay the salaries of the media mouthpieces.

There are many valid, peer-reviewed studies that tell us consuming genetically modified foods is a death sentence.  Proponents of GMOs like to attempt to pick apart the science.  They like to accuse those of us who are concerned about GMOs of being foolish, uneducated and superstitious.  From their lofty perches in academia, they condescend to the rest of us, claiming that GMOs are no different than the natural evolution of plant life, and that we, the ignorant masses, are too irrationally afraid of things that are new and wonderful to deserve labeling of these chemistry projects.  They invoke guilt upon those of us who practice organic gardening and support organic farms, alleging that these “unsustainable practices” will leave the Third World to die of starvation as the non-modified crops we insist upon succumb to failure.

Here are some facts about the GMOs that are poisoning our global food supply.

Effects of GM Corn on Mammalian Health

A notorious French study on rats fed a lifetime of GMO corn proved that the rats had a 50-70% chance of developing horrific, grotesque tumors from the diet.  Naysayers attempted to refute the science behind the study and a war developed in the scientific community.    Natural News summarized some findings of the study:

• Up to 50% of males and 70% of females suffered premature death.

• Rats that drank trace amounts of Roundup (at levels legally allowed in the water supply) had a 200% to 300% increase in large tumors.

• Rats fed GM corn and traces of Roundup suffered severe organ damage including liver damage and kidney damage.

• The study fed these rats NK603, the Monsanto variety of GM corn that’s grown across North America and widely fed to animals and humans. This is the same corn that’s in your corn-based breakfast cereal, corn tortillas and corn snack chips.

Flavr Savr Tomato Caused Gastric Lesions and Death

One of the first GMO monstrosities prematurely approved by the FDA was the Flavr Savr tomato, by the company Calgene (now a part of Monsanto).  Scientists added a bit of recombinant fish DNA to slow the spoiling process.  BEFORE the tomato was approved by the FDA, the tomatoes were fed to rats for only 28 days before gastric bleeding and death occurred.  7 of the 40 rats developed bleeding stomachs and 7 more died and the FDA STILL APPROVED the tomatoes for public consumption.

 

The only reason they were taken off the market is because the flavor and texture were poor.  Had they been tasty, they’d still be on supermarket shelves.

GM cotton crops in India caused livestock death and severe allergic reactions in humans.

India began commercial planting of  Bt Cotton back in 2002.   Since that time, farm and factory workers began complaining of health concerns.

“All the evidence gathered during the investigation shows that Bt has been causing skin, upper respiratory tract and eye allergy among persons exposed to cotton… The allergy is not restricted to farm labourers involved in picking cotton but has affected labourers involved in loading and unloading Bt from villages to market, those involved in its weighing, labourers working in ginning factories, people who carried out other operations in the field of Bt cotton, or farmers who stored cotton in their homes etc.” (Source)

The issue was not limited to humans.  Sheep that grazed on the crop began to die mysteriously.  25% of the livestock died within a week of being allowed in the fields from what post-mortem analysis called “toxic reaction.”

A secret virus has been discovered in genetically modified food.

The most recent horror to come to light was released in a report by the European Food Safety Authority (EFSA).

According to an explanation on the Natural Society website:

“…Researchers discovered a previously unknown viral gene that is known as ‘Gene VI’. What’s concerning is that not only is the rogue gene found in the most prominent GMO crops and about 63% of GMO traits approved for use (54 out of 86 to be precise), but it can actually disrupt the very biological functions within living organisms. Popular GMO crops such as Roundup-Ready soybeans, NK603, and MON810 corn were found to contain the gene that induces physical mutations.”

How does this potentially effect the consumer?  The report continues to discuss the characteristics of Gene VI.  The gene:

• Helps to assemble virus particles
• Inhibits the natural defense of the cellular system
• Produces proteins that are potentially problematic
• Makes plants susceptible to bacterial pathogens

 

Monsanto cafeterias serve organic food.

The most telling thing is that in the not-so-hallowed halls of Monsanto, genetically modified food is not served.

Those who create these science projects and label them food do not consume their own creations.

Since 2000, there have been reports that cafeterias at Monsanto plants have chosen not to serve GMOs.  A notice in one cafeteria in the UK said:

“as far as practicable, GM soya and maize (has been removed) from all food products served in our restaurant. We have taken the steps to ensure that you, the customer, can feel confident in the food we serve.”

 

Both the Bill and Melinda Gates Foundation and the Rockefeller University Foundation have been found praising organic food, while simultaneously promoting Monsanto’s toxic seeds to Third World countries.

Many countries have banned GMOs, or at the very least require labeling for the consumer.

The following countries have either banned the cultivation and sale of GMOs or require a warning label:

• All countries in the European Union
• Australia  
• Chile
• China 
• France
• India
• Japan
• Kenya
• New Zealand
• Peru
• Russia
• Saudi Arabia
• South Africa
• Switzerland
• Thailand

Why are the United States and Canada not found on this list?  At the very least, why won’t these two industry leaders require labeling of GMOs?

Food safety “authorities” have no interest in safety at all.

The FDA is notoriously in bed with Monsanto.  They have insisted on no long term studies.  They regularly authorize the sale and distribution of toxins in the food supply.  The public cannot have any confidence in an agency whose board of directors enter through a revolving door with the world’s number one producer of toxic GMOs.

Over 85% of corn grown in North America is GMO.  Over 80% of soy grown in North America is GMO. Over 90% of canola grown in North America is GMO.

In one form or another, these GMO items can be found in nearly every non-organic item on your grocery store shelves.  Many fast food chains spent millions of dollars in the campaign against the labeling of GMOs when it was on the ballot in California last November, which would indicate that they too benefit from GMOs.

The question is, are these toxins safe in “moderation”?  Can you feed your children HFCS made from genetically modified corn in small amounts?

Long term toxicity has been proven beyond any reasonable doubt.  GMOs can accelerate aging, cause organ failure, cause tumors, affect unborn babies, affect fertility and weaken the immune system.  If we choose to consume these things “moderately”, how can we know what that threshold of moderation actually is, when those in charge of food safety refuse to study it, perhaps because they fear what they will discover?

I’ve always believed that foods, even “junk foods” are okay in moderation, as long as most of your diet is clean and healthy.  In the light of ever-appearing revelations about the deadly effects of genetically modified foods, I’ve revised my personal stance. I don’t believe that GMOs are acceptable in moderation and strive to avoid them for my family whenever possible, a task which is becoming increasingly difficult as a quick scan of an ingredients label will confirm.

The End Of The World As We Know It may not be the result of a horrific natural disaster or act of terrorism from overseas.  It may be as simple as pollen floating from one field to contaminate the next one, until we are starving to death or dying of cancer amidst a bounty of succulent-looking, fresh-from-the-farm poison.

 

Author bio: Daisy Luther is a freelance writer and editor.  Her website, The Organic Prepper, offers information on healthy prepping, including premium nutritional choices, general wellness and non-tech solutions. You can follow Daisy on Facebook and Twitter, and you can email her at daisy@theorganicprepper.ca

Reducing Chronic Illness As We Age

I highly recommend the primal/paleo lifestyle for health, longevity, and just plain fun. Lose the dieting paradigm and embrace a lifestyle.

_____________________________________

by Harriet, Editor-at-Large,

Source: Seasoned Citizen Prepper

One of the most important preps I believe we can make is to stay healthy, or for those of us suffering the myriad of conditions that occur as we age, to improve our health.

I am one of those unfortunate people who have had poor health all my life. As a child I suffered a lot of pain that was variously diagnosed. Mobility became lessened and physiotherapy twice a week was instituted. Later I suffered extreme fatigue, occasions of massive inflammation, much pain and disability. The labels don’t really matter as they changed from decade to decade. Sometimes I got a “respectable” auto-immune diagnosis. Other times they wanted to characterize it as a neurosis or psychiatric problem. But all that time I staggered through life, suffering and getting no help from the medical profession beyond occasional two week placebo effect from some of the pills. There were also occasions when the doctors insisted the drugs they gave me worked when they actually made me feel worse. For decades suicide seemed a good choice as I was given no way out of the pain and suffering.

As a result of this I became very interested in healing and unexpected recoveries from severe illness. I knew there were always some people who had recovered when they weren’t expected to from stories in the bible, to the miracles at Lourdes, to miracles claimed by the modern evangelical churches. So I set out how to find out how to make a miracle healing more likely and along the way have learned how to be healthier than I have ever been in my life.

I became a researcher in a university department of primary care and later got a PhD in medicine studying people who should have died but didn’t. It was difficult to get patients for my study as the doctors did not accept that miracles occurred. However when I suggested I was interested in people who had less than a 10% chance of surviving they came up with people for me to talk to. As a result of that quite major study I discovered the psycho-social-spiritual components of health that all the survivors had.

However when I was publishing the paper a decade later (it took me a long time to be able to write it up in a way that my medical colleagues would accept) I went back to my survivors to see how they were doing. Many of them had died in that time and I had to accept that there was something in the physical arena that I had missed. The psychological, the social and the spiritual components were not enough.

I realized that all of the people in the study had eaten a basic vegetable and grass fed meat diet with little in common with the Standard American diet (SAD) pushed by the current dietary advisers. Because that was the way we all ate it didn’t seem remarkable to me at that time. However more and more industrialized food was being sold and eaten. Was that the reason they died? I had no idea but from the perspective of my own health it was a good place to start.

Read the rest here

Coconut Oil: A Prepper’s Panacea

I just ordered a 5 gallon bucket of coconut oil. I’ve posted before about the greatness of this humble, healthy oil. Below, Daisy Luther gives even more reasons to add it to your kitchen pantry, bathroom, and food storage larder. Check out her bio and updated site for healthy prepping tips. I’ve added her link to our Blogroll and Resources page.

Still doing the stuff,

Todd

Reprinted with permission from the author

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Author bio: Daisy Luther is a freelance writer and editor.  Her website, The Organic Prepper, offers information on healthy prepping, including premium nutritional choices, general wellness and non-tech solutions. You can follow Daisy on Facebook and Twitter, and you can email her at daisy@theorganicprepper.ca

December 7, 2012

What shelf stable item can be used (nutritiously) in place of butter, shortening, and cooking oil, and then pressed into duty as a health and beauty aid?

Coconut oil!

One of my favorite pantry items is my big jar of organic virgin coconut oil, and the crazy thing is, I don’t even like coconuts.  If you slip me a cookie that has those nasty little flakes of coconut in them, I’ll probably spit it out – I really, emphatically don’t like coconut!  I am stressing this point because coconut oil has a place in the kitchen of even the most die-hard coconut hater (like me!).

Sometimes people who are seeking a healthier lifestyle make the mistake of avoiding all fats.  Sure, eating a bag of Doritoes covered in cheese is terrible for you (in more ways than just the fat content!) – but certain fats can be a healthy, and very necessary,  part of your diet.  In fact, these “healthy fats” can actually aid in weight loss, if that is your goal.  Some examples of these healthy fats would be those from nuts, avocados, seeds, certain fish, and coconut oil. Consumption of these fats will improve your hair, your skin, your immune system, and your organ function when consumed in moderate quantities. As well, certain nutrients are fat soluble and can only be properly used by your body in the presence of fat.  For example, Vitamins A, D, E, and K should be taken when you eat a small amount of fat.

All coconut oils are not created equally. There are a few basic types of coconut oil, and it’s important to get the “right” kind for your needs in order to reap the full benefits of your purchase.

Refined or Unrefined?

First, you’ll need to decide between refined and unrefined.  This relates to the process of extracting the oil.

A refined coconut oil is separated by heat.  Refined coconut oil is more heat-stable and can be used in cooking methods like frying.  Many people opt for refined coconut oil because it is flavorless and odorless. The shelf life of a refined coconut oil, according to the expiration dates is 18 months to 2 years.  A refined coconut oil loses some nutritional benefits but how much really depends upon the refining process that is used.

• Expeller Pressed:  This is the traditional method of extracting coconut oil.  No chemicals are used in this method – the oil is extracted by a machine which physically presses out the oil, then is deodorized by distilling it with steam.  If you opt for a refined oil, look for “expeller pressed” on the label.
• RBD:  The RBD (refining bleaching deodorizing) process often uses chemical solvents like hexane to extract the oil. (Hexane is a toxic chemical that can be used to dissolve adhesive, cement and glue.)  This process is generally performed on previously dried coconut kernel called copra, which is often made from lower quality or old coconuts.

An unrefined coconut oil is also called virgin or extra-virgin coconut oil.  This oil has the light scent and flavor of coconut, which disappears somewhat when used in cooking. This type of coconut oil has the most nutritional benefits and the shelf life has been documented as anywhere from 2-5 years, to “indefinite”.

Health Benefits

The number one health benefit of coconut oil is that about 50% of it is lauric acid, an essential fatty acid that is only otherwise found naturally in such high levels in human breast milk. The human body turns lauric acid into monolaurin, which contains antiviral, antimicrobial, antiprotozoal and antifungal properties, so basically, it boosts your immunity in every possible way.

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Author bio: Daisy Luther is a freelance writer and editor.  Her website, The Organic Prepper, offers information on healthy prepping, including premium nutritional choices, general wellness and non-tech solutions. You can follow Daisy on Facebook and Twitter, and you can email her at daisy@theorganicprepper.ca