Something to smile about
Coconut (Cocos nucifera) is the tallest member of the Palmae family, growing in salty and sandy soils throughout the tropics and sub-tropics. The tree grows to about 20m, consisting of a slender trunk topped by a crown of pinnate leaves that may each achieve a length of 6m, resembling gigantic feathers. The flower spikes attain a length of 2m and produce the familiar nuts in clusters of from 10 to 20 depending on available nutrients. The tree reaches maturity in its seventh year and will yield fruit.
The coconut is the most useful of all the palm family, providing food, oil, alcohol, fuel, textiles and building materials. Its name derives from the Spanish, ‘coco’, meaning grinning face.
This may seem to be an unlikely herb, but if ‘useful plant’ is applied, it is among the foremost, and one of the reasons that I am dealing with it this week is because it is emerging from a controversy that has suppressed its availability for the past thirty years.
Over one hundred years ago coconut oil was one of the most popular fats used in the preparation of food products, such as cakes and biscuits, and in the cosmetic industry. It did not go rancid as rapidly as other oils and it was believed to promote good health.
In the 60s and 70s in the USA a great deal of research centred on the explosion in their society of heart diseases and obesity. The conclusion was that the culprit was saturated fats, which have a high concentration of hydrogen and cholesterol and are mainly found in red meat, dairy products and coconut oil. This result did not disappoint the producers of corn and bean oils who were able to dominate the market with their home grown unsaturated oils and claim that they were contributing to the health of the nation. Coconut oil producers, mostly from Southern Asia and the South Pacific lost 70 per cent of the market.
Recently, evidence has emerged to indicate that the original research was misinterpreted and that coconut oil, far from being injurious to health, is in fact highly beneficial. The nuts, which are unusually rich in fatty acids, are now known to contain compounds such as lauric acid, which is anti-bacterial, antiviral and anti-protozoal. It is being used to combat the lipid coated viruses such as HIV, Herpes and Influenza. Lauricin, a derivative, is now a treatment for such pathogenic bacteria as Giadia Lamblia, a protozoa that contaminates drinking water and is now associated with ME (Chronic Fatigue Syndrome).
Capric acid, another compound of coconuts, is a treatment for Herpes Simplex, Chlamydia and other sexually transmitted diseases. It is also said to balance body lipids and guard against alcohol related liver damage. There are numerable claims that coconut oil enhances the immune system and is a proven anti-inflammatory.
Ironically, coconut products are flooding the weight loss market. Research has revealed that by consuming the medium chain fats contained in the nut, which do not circulate in the blood but go straight to the liver where they are converted into energy, metabolism is speeded up, burning calories and promoting weight loss.
It will probably not surprise readers to know that the turn around arose when it appeared that Americans were not getting any thinner, and the research was conducted on people who consumed coconut products as a major part of their diet and were found to be thinner, healthier, and with a much lower incidence of bowel and liver cancers. As you may imagine the drug companies are looking into this.
Apart from the foregoing, coconut trees will provide roofing, matting, cordage, drinking vessels, furniture, charcoal, food, milk, oil, alcohol (fermented sap), and what are considered by many to be the best hair preparations.
Next week Yams
