CSSubject: Re: CSQuestion about coconuts...
For a cheaper source of coconut oil, I found some at the local Asian market, only $4 for a pint. I can't say anything about the processing or purity, but it is deodorized, so it doesn't interfere with the taste of food with that strong coconut taste. I like cooking eggplant with it, as eggplant can really soak up the oil, but CO with a strong coconut taste makes the eggplant taste unpleasant. I also like to put CO on popcorn, mixed with butter, and topped with Brewer's yeast and/or Parmesan cheese or blue cheese seasoning powder. Nancy -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Silver List archive: http://escribe.com/health/thesilverlist/index.html Address Off-Topic messages to: silver-off-topic-l...@eskimo.com OT Archive: http://escribe.com/health/silverofftopiclist/index.html List maintainer: Mike Devour mdev...@eskimo.com
Re: CSQuestion about coconuts...
That's the kind I use to make soap. Sally C Creel ccr...@rochester.rr.com wrote: Dear Nancy, You said: market, only $4 for a pint. I can't say anything about the processing or purity, but it is deodorized, so it doesn't interfere with the taste of food with that strong coconut taste. I like cooking eggplant with it, as eggplant can really soak up the oil, but CO with a strong coconut taste makes the eggplant taste unpleasant. I also like to put CO on popcorn, mixed with butter, and topped with Brewer's yeast and/or Parmesan cheese or blue cheese seasoning powder ** This is the type of coconut oil you want to avoid. Deodorizing requires a high degree of processing. You may want to read the opinion of an internationally recognized expert on lipids. http://www.westonaprice.org/know_your_fats/coconut_oil.html Other sources are: http://www.mercola.com/2003/sep/13/coconut_oil.htm Most commercial grade coconut oils are made from copra. Copra is basically the dried kernel (meat) of the coconut. It can be made by: smoke drying, sun drying, or kiln drying , or derivatives or a combination of these three. If standard copra is used as a starting material, the unrefined coconut oil extracted from copra is not suitable for consumption and must be purified, that is refined. This is because the way most copra is dried is very unsanitary. Most of the copra is dried under the sun in the open air, where it is exposed to insects and molds. The standard end product made from copra is RBD coconut oil. RBD stands for refined, bleached, and deodorized. Both high heat and chemicals (e.g. solvent extractions) are used in this method. When referring to RBD refined oils, there are two main processes: chemical extraction using solvent extracts, or the older physical/mechanical processing. RBD oil is also sometimes hydrogenated or partially hydrogenated. Hydrogenated oils have been shown to increase serum cholesterol levels which contribute to heart disease. One of the main differences between Virgin Coconut oil and refined coconut oils is the scent and taste. All Virgin Coconut Oils retain the fresh scent and taste of coconuts, whereas the copra-based refined coconut oils have no taste at all due to the refining process. Some grades of refined copra-based oils are also now sold that have a coconut flavor, but are usually bitter and have a burnt taste to it. http://www.coconut-info.com/what_is_virgin_coconut_oil.htm Regards, Catherine -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Silver List archive: http://escribe.com/health/thesilverlist/index.html Address Off-Topic messages to: silver-off-topic-l...@eskimo.com OT Archive: http://escribe.com/health/silverofftopiclist/index.html List maintainer: Mike Devour - Do you Yahoo!? vote.yahoo.com - Register online to vote today!
Re: CSQuestion about coconuts...
Dear Nancy, You said: For a cheaper source of coconut oil, I found some at the local Asian market, only $4 for a pint. I can't say anything about the processing or purity, but it is deodorized, so it doesn't interfere with the taste of food with that strong coconut taste. I like cooking eggplant with it, as eggplant can really soak up the oil, but CO with a strong coconut taste makes the eggplant taste unpleasant. I also like to put CO on popcorn, mixed with butter, and topped with Brewer's yeast and/or Parmesan cheese or blue cheese seasoning powder ** This is the type of coconut oil you want to avoid. Deodorizing requires a high degree of processing. You may want to read the opinion of an internationally recognized expert on lipids. http://www.westonaprice.org/know_your_fats/coconut_oil.html Other sources are: http://www.mercola.com/2003/sep/13/coconut_oil.htm Most commercial grade coconut oils are made from copra. Copra is basically the dried kernel (meat) of the coconut. It can be made by: smoke drying, sun drying, or kiln drying , or derivatives or a combination of these three. If standard copra is used as a starting material, the unrefined coconut oil extracted from copra is not suitable for consumption and must be purified, that is refined. This is because the way most copra is dried is very unsanitary. Most of the copra is dried under the sun in the open air, where it is exposed to insects and molds. The standard end product made from copra is RBD coconut oil. RBD stands for refined, bleached, and deodorized. Both high heat and chemicals (e.g. solvent extractions) are used in this method. When referring to RBD refined oils, there are two main processes: chemical extraction using solvent extracts, or the older physical/mechanical processing. RBD oil is also sometimes hydrogenated or partially hydrogenated. Hydrogenated oils have been shown to increase serum cholesterol levels which contribute to heart disease. One of the main differences between Virgin Coconut oil and refined coconut oils is the scent and taste. All Virgin Coconut Oils retain the fresh scent and taste of coconuts, whereas the copra-based refined coconut oils have no taste at all due to the refining process. Some grades of refined copra-based oils are also now sold that have a coconut flavor, but are usually bitter and have a burnt taste to it. http://www.coconut-info.com/what_is_virgin_coconut_oil.htm Regards, Catherine -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Silver List archive: http://escribe.com/health/thesilverlist/index.html Address Off-Topic messages to: silver-off-topic-l...@eskimo.com OT Archive: http://escribe.com/health/silverofftopiclist/index.html List maintainer: Mike Devour mdev...@eskimo.com
Re: CSQuestion about coconuts...
Yeah, that's where I get mine too. I'd recommend them. Chuck Why do people spend years writing a novel when they can buy one for a few dollars? On Wed, 06 Oct 2004 11:59:41 -0700, Trem t...@silvergen.com wrote: http://www.wildernessfamilynaturals.com/mall/virgin_coconut_oil.asp Trem -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Silver List archive: http://escribe.com/health/thesilverlist/index.html Address Off-Topic messages to: silver-off-topic-l...@eskimo.com OT Archive: http://escribe.com/health/silverofftopiclist/index.html List maintainer: Mike Devour mdev...@eskimo.com
RE: CSQuestion about coconuts...
I knew SOMEONE on this list must have seen Monty Python and the Holy Grail! -Original Message- From: ransley Herx- are you suggesting that coconuts are migratory? -Original Message- From: herx Mike, try using two African Swallows to carry the coconut to you. It's too heavy for one Swallow, and European Swallows are too small! -Original Message- From: M. G. Devour So how do I go about getting reasonably fresh coconuts here in Michigan? ___ Do you Yahoo!? Declare Yourself - Register online to vote today! http://vote.yahoo.com -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Silver List archive: http://escribe.com/health/thesilverlist/index.html Address Off-Topic messages to: silver-off-topic-l...@eskimo.com OT Archive: http://escribe.com/health/silverofftopiclist/index.html List maintainer: Mike Devour mdev...@eskimo.com
RE: CSQuestion about coconuts...
I think he is suggesting that they are wing nuts . On 6 Oct 2004 at 19:37, ransley wrote: Herx- are you suggesting that coconuts are migratory? -Original Message- From: herx [mailto:her...@yahoo.com] Sent: Wednesday, October 06, 2004 10:29 AM To: eScribe Silver List Subject: Re: CSQuestion about coconuts... Mike, try using two African Swallows to carry the coconut to you. It s too heavy for one Swallow, and European Swallows are too small! -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Silver List archive: http://escribe.com/health/thesilverlist/index.html Address Off-Topic messages to: silver-off-topic-l...@eskimo.com OT Archive: http://escribe.com/health/silverofftopiclist/index.html List maintainer: Mike Devour mdev...@eskimo.com
RE: CSQuestion about coconuts...
Clop-clop, clop-clop, clop-clop, clop-clop... Herx wrote: I knew SOMEONE on this list must have seen Monty Python and the Holy Grail! -Original Message- From: ransley Herx- are you suggesting that coconuts are migratory? -Original Message- From: herx Mike, try using two African Swallows to carry the coconut to you. It's too heavy for one Swallow, and European Swallows are too small! -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Silver List archive: http://escribe.com/health/thesilverlist/index.html Address Off-Topic messages to: silver-off-topic-l...@eskimo.com OT Archive: http://escribe.com/health/silverofftopiclist/index.html List maintainer: Mike Devour mdev...@eskimo.com
Re: CSQuestion about coconuts...
Mike, Sally, Everybody, Coconuts, in the US, are of a type that have reached a certain 'full maturity,' the meat really hard, and tough to get out of the shell. But in places where they grow people don't seem to feel they need to be so 'ripe.' The onew that are a month or two short of that maturity tend to have much softer meat, less securely attached to the shell. The problem in the US would be getting hold of these 'young coconuts' (as we used to call them in West Africa). Reid Sally Khanna wrote: Heck, my hat's off to you, Mike. It's a job trying to get the good out of a coconut. Sally M. G. Devour mdev...@eskimo.com wrote: Specifically, preparing and eating raw coconut... On a whim, I bought a couple of coconuts at the local vegetable stand. Tonight I looked up some info on them. I ended up using a battery powered drill and a 1/4 bit to make a nice clean hole in one of the soft eyes, then inverted the nut over a beer mug to drain the water. Then I took it outside, set it on a piece of scrap wood, and gave it a good whack with a small sledge. It broke nicely into two pieces. The inside looked very nice white. Taste tested the water and the pulp, just small samples. It did not taste all that good. Of the words I've heard describing how the water should *not* taste, soapy is probably the closest. The pulp is about the same. I don't know what I should expect, really. The only coconut I've ever tasted before is stuff that's be! en sweetened, certainly. So I don't know if I'm tasting one that's not fresh, or just not as sweet as I'm used to. So how do I go about getting reasonably fresh coconuts here in Michigan? Afterward, I found several places that suggest, after you drain the water, that you put it in the oven at 350 to 400 degrees for 10 or 15 minutes before cracking the shell. This allows you to separate the inner meat from the shell more easily. The meat can then be peeled of the thin, light brown skin using a potato peeler, they say. It looks pretty tough to crab the meat out of the things, so this sounds like a more convenient way to prepare it, but how much damage would I be doing to the nutritional value? Lastly, I figure to try various recipes for cream or milk using pressing or perhaps a juicer. Any other suggestions? Reply here if you want, or on the Off Topic List, please. Thanks! Mike D. [Mike ! Devour, Citizen, Patriot, Libertarian] [mdev...@eskimo.com ] [Speaking only for myself... ] -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Silver List archive: http://escribe.com/health/thesilverlist/index.html Address Off-Topic messages to: silver-off-topic-l...@eskimo.com OT Archive: http://escribe.com/health/silverofftopiclist/index.html List maintainer: Mike Devour Do you Yahoo!? vote.yahoo.com http://vote.yahoo.com - Register online to vote today!
Re: CSQuestion about coconuts...
Mike, try using two African Swallows to carry the coconut to you. ItÂ’s too heavy for one Swallow, and European Swallows are too small! -- From: M. G. Devour Date: Tue, 5 Oct 2004 18:54:26 So how do I go about getting reasonably fresh coconuts here in Michigan? -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Silver List archive: http://escribe.com/health/thesilverlist/index.html Address Off-Topic messages to: silver-off-topic-l...@eskimo.com OT Archive: http://escribe.com/health/silverofftopiclist/index.html List maintainer: Mike Devour mdev...@eskimo.com
Re: CSQuestion about coconuts...
Here's a website I like: www.tropicaltraditions.com. I've been buying their virgin coconut oil and will probably use other products, but the oil is EXPENSIVE! Very informative site with good links. Anyone know of a comparable less expensive product? Sally Reid Harvey purif...@localnet.com wrote: Mike, Sally, Everybody, Coconuts, in the US, are of a type that have reached a certain 'full maturity,' the meat really hard, and tough to get out of the shell. But in places where they grow people don't seem to feel they need to be so 'ripe.' The onew that are a month or two short of that maturity tend to have much softer meat, less securely attached to the shell. The problem in the US would be getting hold of these 'young coconuts' (as we used to call them in West Africa). Reid Sally Khanna wrote: Heck, my hat's off to you, Mike. It's a job trying to get the good out of a coconut. Sally M. G. Devour mdev...@eskimo.com wrote: Specifically, preparing and eating raw coconut... On a whim, I bought a couple of coconuts at the local vegetable stand. Tonight I looked up some info on them. I ended up using a battery powered drill and a 1/4 bit to make a nice clean hole in one of the soft eyes, then inverted the nut over a beer mug to drain the water. Then I took it outside, set it on a piece of scrap wood, and gave it a good whack with a small sledge. It broke nicely into two pieces. The inside looked very nice white. Taste tested the water and the pulp, just small samples. It did not taste all that good. Of the words I've heard describing how the water should *not* taste, soapy is probably the closest. The pulp is about the same. I don't know what I should expect, really. The only coconut I've ever tasted before is stuff that's be! en sweetened, certainly. So I don't know if I'm tasting one that's not fresh, or just not as sweet as I'm used to. So how do I go about getting reasonably fresh coconuts here in Michigan? Afterward, I found several places that suggest, after you drain the water, that you put it in the oven at 350 to 400 degrees for 10 or 15 minutes before cracking the shell. This allows you to separate the inner meat from the shell more easily. The meat can then be peeled of the thin, light brown skin using a potato peeler, they say. It looks pretty tough to crab the meat out of the things, so this sounds like a more convenient way to prepare it, but how much damage would I be doing to the nutritional value? Lastly, I figure to try various recipes for cream or milk using pressing or perhaps a juicer. Any other suggestions? Reply here if you want, or on the Off Topic List, please. Thanks! Mike D. [Mike ! Devour, Citizen, Patriot, Libertarian] [mdev...@eskimo.com ] [Speaking only for myself... ] -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Silver List archive: http://escribe.com/health/thesilverlist/index.html Address Off-Topic messages to: silver-off-topic-l...@eskimo.com OT Archive: http://escribe.com/health/silverofftopiclist/index.html List maintainer: Mike Devour - Do you Yahoo!? vote.yahoo.com - Register online to vote today! - Do you Yahoo!? vote.yahoo.com - Register online to vote today!
Re: CSQuestion about coconuts...
Hi Mike!!I got hooked on young coconuts while I was doing missionary work in the Philippines a few years back.I think the coconuts from Asia are better than anywhere else..I finally discovered that you can get these young coconuts from Asian grocery stores. Try to find one in your area. There is one here in Dayton OH. called the Far East Center. I go there occasionally to get a few things including coconuts. Robb - Original Message - From: M. G. Devour mdev...@eskimo.com To: silver-list@eskimo.com Cc: silver-off-topic-l...@eskimo.com Sent: Tuesday, October 05, 2004 10:50 PM Subject: CSQuestion about coconuts... Specifically, preparing and eating raw coconut... On a whim, I bought a couple of coconuts at the local vegetable stand. Tonight I looked up some info on them. I ended up using a battery powered drill and a 1/4 bit to make a nice clean hole in one of the soft eyes, then inverted the nut over a beer mug to drain the water. Then I took it outside, set it on a piece of scrap wood, and gave it a good whack with a small sledge. It broke nicely into two pieces. The inside looked very nice white. Taste tested the water and the pulp, just small samples. It did not taste all that good. Of the words I've heard describing how the water should *not* taste, soapy is probably the closest. The pulp is about the same. I don't know what I should expect, really. The only coconut I've ever tasted before is stuff that's been sweetened, certainly. So I don't know if I'm tasting one that's not fresh, or just not as sweet as I'm used to. So how do I go about getting reasonably fresh coconuts here in Michigan? Afterward, I found several places that suggest, after you drain the water, that you put it in the oven at 350 to 400 degrees for 10 or 15 minutes before cracking the shell. This allows you to separate the inner meat from the shell more easily. The meat can then be peeled of the thin, light brown skin using a potato peeler, they say. It looks pretty tough to crab the meat out of the things, so this sounds like a more convenient way to prepare it, but how much damage would I be doing to the nutritional value? Lastly, I figure to try various recipes for cream or milk using pressing or perhaps a juicer. Any other suggestions? Reply here if you want, or on the Off Topic List, please. Thanks! Mike D. [Mike Devour, Citizen, Patriot, Libertarian] [mdev...@eskimo.com] [Speaking only for myself... ] -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Silver List archive: http://escribe.com/health/thesilverlist/index.html Address Off-Topic messages to: silver-off-topic-l...@eskimo.com OT Archive: http://escribe.com/health/silverofftopiclist/index.html List maintainer: Mike Devour mdev...@eskimo.com
Re: CSQuestion about coconuts...
In a message dated 10/6/2004 3:17:50 AM Pacific Daylight Time, purif...@localnet.com writes: Coconuts, in the US, are of a type that have reached a certain 'full maturity,' the meat really hard, and tough to get out of the shell. But in places where they grow people don't seem to feel I was told to reject any coconuts with cracks as germs can enter and create problems, bad taste,etc. Some cheap harvesters are not very careful, throw the coconuts down causing cracks. Coconut oil is used for popcorn poppers. There should be some cheap oil but I haven't located any. Tropical Traditions increased their prices after Woman's World said it helped to raise body temperature. I was using the oil in place of butter, toast, frying, etc. Brickey
Re: CSQuestion about coconuts...
Where? Marshall Trem wrote: Here's where I've been getting coconut oil for years. Great oil...great tastegreat people. Processing is what makes the difference. No chemicals. No heat. Cold processing is the way to go. Trem - Original Message - From: brick...@aol.com To: silver-list@eskimo.com Sent: Wednesday, October 06, 2004 10:59 AM Subject: Re: CSQuestion about coconuts... In a message dated 10/6/2004 3:17:50 AM Pacific Daylight Time, purif...@localnet.com writes: Coconuts, in the US, are of a type that have reached a certain 'full maturity,' the meat really hard, and tough to get out of the shell. But in places where they grow people don't seem to feel I was told to reject any coconuts with cracks as germs can enter and create problems, bad taste,etc. Some cheap harvesters are not very careful, throw the coconuts down causing cracks. Coconut oil is used for popcorn poppers. There should be some cheap oil but I haven't located any. Tropical Traditions increased their prices after Woman's World said it helped to raise body temperature. I was using the oil in place of butter, toast, frying, etc. Brickey
Re: CSQuestion about coconuts...
DUH I forgot the URL. http://www.wildernessfamilynaturals.com/mall/virgin_coconut_oil.asp Trem - Original Message - From: Trem To: silver-list@eskimo.com Sent: Wednesday, October 06, 2004 11:14 AM Subject: CSQuestion about coconuts... Here's where I've been getting coconut oil for years. Great oil...great tastegreat people. Processing is what makes the difference. No chemicals. No heat. Cold processing is the way to go. Trem - Original Message - From: brick...@aol.com To: silver-list@eskimo.com Sent: Wednesday, October 06, 2004 10:59 AM Subject: Re: CSQuestion about coconuts... In a message dated 10/6/2004 3:17:50 AM Pacific Daylight Time, purif...@localnet.com writes: Coconuts, in the US, are of a type that have reached a certain 'full maturity,' the meat really hard, and tough to get out of the shell. But in places where they grow people don't seem to feel I was told to reject any coconuts with cracks as germs can enter and create problems, bad taste,etc. Some cheap harvesters are not very careful, throw the coconuts down causing cracks. Coconut oil is used for popcorn poppers. There should be some cheap oil but I haven't located any. Tropical Traditions increased their prices after Woman's World said it helped to raise body temperature. I was using the oil in place of butter, toast, frying, etc. Brickey
Re: CSQuestion about coconuts...
I think it's really expensive. Looking elsewhere, but want the same quality. Thanks, S. brick...@aol.com wrote: In a message dated 10/6/2004 3:17:50 AM Pacific Daylight Time, purif...@localnet.com writes: Coconuts, in the US, are of a type that have reached a certain 'full maturity,' the meat really hard, and tough to get out of the shell. But in places where they grow people don't seem to feel I was told to reject any coconuts with cracks as germs can enter and create problems, bad taste,etc. Some cheap harvesters are not very careful, throw the coconuts down causing cracks. Coconut oil is used for popcorn poppers. There should be some cheap oil but I haven't located any. Tropical Traditions increased their prices after Woman's World said it helped to raise body temperature. I was using the oil in place of butter, toast, frying, etc. Brickey - Do you Yahoo!? vote.yahoo.com - Register online to vote today!
Re: CSQuestion about coconuts...
That's a good site, thanks. Sally Trem t...@silvergen.com wrote: DUH I forgot the URL. http://www.wildernessfamilynaturals.com/mall/virgin_coconut_oil.asp Trem - Original Message - From: Trem To: silver-list@eskimo.com Sent: Wednesday, October 06, 2004 11:14 AM Subject: CSQuestion about coconuts... Here's where I've been getting coconut oil for years. Great oil...great tastegreat people. Processing is what makes the difference. No chemicals. No heat. Cold processing is the way to go. Trem - Original Message - From: brick...@aol.com To: silver-list@eskimo.com Sent: Wednesday, October 06, 2004 10:59 AM Subject: Re: CSQuestion about coconuts... In a message dated 10/6/2004 3:17:50 AM Pacific Daylight Time, purif...@localnet.com writes: Coconuts, in the US, are of a type that have reached a certain 'full maturity,' the meat really hard, and tough to get out of the shell. But in places where they grow people don't seem to feel I was told to reject any coconuts with cracks as germs can enter and create problems, bad taste,etc. Some cheap harvesters are not very careful, throw the coconuts down causing cracks. Coconut oil is used for popcorn poppers. There should be some cheap oil but I haven't located any. Tropical Traditions increased their prices after Woman's World said it helped to raise body temperature. I was using the oil in place of butter, toast, frying, etc. Brickey - Do you Yahoo!? vote.yahoo.com - Register online to vote today!
Re: CSQuestion about coconuts...
Does coconut oil help with candida. Does anyone have a very good liver detox program they could share with me? Thanks, Donna
RE: CSQuestion about coconuts...
Herx- are you suggesting that coconuts are migratory? -Original Message- From: herx [mailto:her...@yahoo.com] Sent: Wednesday, October 06, 2004 10:29 AM To: eScribe Silver List Subject: Re: CSQuestion about coconuts... Mike, try using two African Swallows to carry the coconut to you. Its too heavy for one Swallow, and European Swallows are too small! -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Silver List archive: http://escribe.com/health/thesilverlist/index.html Address Off-Topic messages to: silver-off-topic-l...@eskimo.com OT Archive: http://escribe.com/health/silverofftopiclist/index.html List maintainer: Mike Devour mdev...@eskimo.com
Re: CSQuestion about coconuts...
I don't know if coconut oil per se helps with candida. But Caprylic Acid, derived from coconuts is said to be as efffective as Nystatin. I was taking it, and think it helped, and using a lot of coconut oil. But those two things are suspect for me because of my iodine allergy.so I stopped them both, and haven't had the nerve to try them again. sol alopez...@aol.com wrote: Does coconut oil help with candida. Does anyone have a very good liver detox program they could share with me? Thanks, Donna -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Silver List archive: http://escribe.com/health/thesilverlist/index.html Address Off-Topic messages to: silver-off-topic-l...@eskimo.com OT Archive: http://escribe.com/health/silverofftopiclist/index.html List maintainer: Mike Devour mdev...@eskimo.com
RE: CSQuestion about coconuts...
Mike- If you bought a common brown coconut, it was out of season and probably old. If the meat was mushy and the milk sour, that's it. They will be fresh in another month or so, coming from the southern hemisphere. When they are fresh, the stores will start setting them out on display. When they're old, they'll have them tucked away on a bottom shelf. The drill and glass trick is correct. To bust a coconut, put it inside a couple of old pillowcases or an onion or potato sack, sling it around behind your back, then swing it fast over your head onto concrete. Sometimes a lot of the meat will separate from the shell that way. For the rest, hold in one hand and use a 1/4 wood chisel in the other to dig between the meat and shell, then pry them apart. Be careful and don't let the chisel slip and gouge the wrong meat! The brown skin that stays on the back side is edible fiber and good for you. For me it lessens the sweetness and I like that. Now run the meat through the shredder blade or the chopper blade of a food processor, whichever you prefer. Shredded you eat with fingers or fork, chopped you eat with a spoon. Of course you can just chew the pieces, but you better make sure your dental work and gums are up to it. I love the stuff. Daddybob -Original Message- From: M. G. Devour [mailto:mdev...@eskimo.com] Sent: Tuesday, October 05, 2004 10:51 PM To: silver-list@eskimo.com Cc: silver-off-topic-l...@eskimo.com Subject: CSQuestion about coconuts... Specifically, preparing and eating raw coconut... On a whim, I bought a couple of coconuts at the local vegetable stand. Tonight I looked up some info on them. I ended up using a battery powered drill and a 1/4 bit to make a nice clean hole in one of the soft eyes, then inverted the nut over a beer mug to drain the water. Then I took it outside, set it on a piece of scrap wood, and gave it a good whack with a small sledge. It broke nicely into two pieces. The inside looked very nice white. Taste tested the water and the pulp, just small samples. It did not taste all that good. Of the words I've heard describing how the water should *not* taste, soapy is probably the closest. The pulp is about the same. I don't know what I should expect, really. The only coconut I've ever tasted before is stuff that's been sweetened, certainly. So I don't know if I'm tasting one that's not fresh, or just not as sweet as I'm used to. So how do I go about getting reasonably fresh coconuts here in Michigan? Afterward, I found several places that suggest, after you drain the water, that you put it in the oven at 350 to 400 degrees for 10 or 15 minutes before cracking the shell. This allows you to separate the inner meat from the shell more easily. The meat can then be peeled of the thin, light brown skin using a potato peeler, they say. It looks pretty tough to crab the meat out of the things, so this sounds like a more convenient way to prepare it, but how much damage would I be doing to the nutritional value? Lastly, I figure to try various recipes for cream or milk using pressing or perhaps a juicer. Any other suggestions? Reply here if you want, or on the Off Topic List, please. Thanks! Mike D. [Mike Devour, Citizen, Patriot, Libertarian] [mdev...@eskimo.com] [Speaking only for myself... ] -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Silver List archive: http://escribe.com/health/thesilverlist/index.html Address Off-Topic messages to: silver-off-topic-l...@eskimo.com OT Archive: http://escribe.com/health/silverofftopiclist/index.html List maintainer: Mike Devour mdev...@eskimo.com
Re: CSQuestion about coconuts...
Look into COCONUT WATER - Original Message - From: Sally Khanna To: silver-list@eskimo.com Sent: Wednesday, October 06, 2004 10:59 AM Subject: Re: CSQuestion about coconuts... Here's a website I like: www.tropicaltraditions.com. I've been buying their virgin coconut oil and will probably use other products, but the oil is EXPENSIVE! Very informative site with good links. Anyone know of a comparable less expensive product? Sally Reid Harvey purif...@localnet.com wrote: Mike, Sally, Everybody, Coconuts, in the US, are of a type that have reached a certain 'full maturity,' the meat really hard, and tough to get out of the shell. But in places where they grow people don't seem to feel they need to be so 'ripe.' The onew that are a month or two short of that maturity tend to have much softer meat, less securely attached to the shell. The problem in the US would be getting hold of these 'young coconuts' (as we used to call them in West Africa). Reid Sally Khanna wrote: Heck, my hat's off to you, Mike. It's a job trying to get the good out of a coconut. Sally M. G. Devour mdev...@eskimo.com wrote: Specifically, preparing and eating raw coconut... On a whim, I bought a couple of coconuts at the local vegetable stand. Tonight I looked up some info on them. I ended up using a battery powered drill and a 1/4 bit to make a nice clean hole in one of the soft eyes, then inverted the nut over a beer mug to drain the water. Then I took it outside, set it on a piece of scrap wood, and gave it a good whack with a small sledge. It broke nicely into two pieces. The inside looked very nice white. Taste tested the water and the pulp, just small samples. It did not taste all that good. Of the words I've heard describing how the water should *not* taste, soapy is probably the closest. The pulp is about the same. I don't know what I should expect, really. The only coconut I've ever tasted before is stuff th! at's be! en sweetened, certainly. So I don't know if I'm tasting one that's not fresh, or just not as sweet as I'm used to. So how do I go about getting reasonably fresh coconuts here in Michigan? Afterward, I found several places that suggest, after you drain the water, that you put it in the oven at 350 to 400 degrees for 10 or 15 minutes before cracking the shell. This allows you to separate the inner meat from the shell more easily. The meat can then be peeled of the thin, light brown skin using a potato peeler, they say. It looks pretty tough to crab the meat out of the things, so this sounds like a more convenient way to prepare it, but how much damage would I be doing to the nutritional value? Lastly, I figure to try various recipes for cream or milk using pressing or perhaps a juicer. Any other suggestions? Reply here if you want, or on the Off Topic List, please. Thanks! Mike D. [Mi! ke ! Devour, Citizen, Patriot, Libertarian] [mdev...@eskimo.com ] [Speaking only for myself... ] -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Silver List archive: http://escribe.com/health/thesilverlist/index.html Address Off-Topic messages to: silver-off-topic-l...@eskimo.com OT Archive: http://escribe.com/health/silverofftopiclist/index.html List maintainer: Mike Devour -- Do you Yahoo!? vote.yahoo.com - Register online to vote today! -- Do you Yahoo!? vote.yahoo.com - Register online to vote today!
Re: CSQuestion about coconuts...
Mike: Fresh coconut is sweet and the milk is delicious. But if it sits around too long it turns sour. Sounds like you got a sour one. I also use a 1/4 drill and drill out all three eyes to drain the milk, then wrap it in a towel and do the hammer thing to break it into several pieces. I never did the oven trick, but I usually have no problem prying out the meat with a butter knife (careful here, the knive has a tendency to go into the holding hand). If you can get the knife inserted between the meat and shell (without letting it stab your other hand please) it is then pretty easy to pry out large chunks. Usually only takes me a few minutes. I put the chunks in a ziplock bag and keep them refrigerated. Very good. And very healthy. But if you eat too much at one time, you will get a monumental stomach ache. Or at least I did. Del - Original Message - From: M. G. Devour mdev...@eskimo.com To: silver-list@eskimo.com Cc: silver-off-topic-l...@eskimo.com Sent: Tuesday, October 05, 2004 10:50 PM Subject: CSQuestion about coconuts... Specifically, preparing and eating raw coconut... On a whim, I bought a couple of coconuts at the local vegetable stand. Tonight I looked up some info on them. I ended up using a battery powered drill and a 1/4 bit to make a nice clean hole in one of the soft eyes, then inverted the nut over a beer mug to drain the water. Then I took it outside, set it on a piece of scrap wood, and gave it a good whack with a small sledge. It broke nicely into two pieces. The inside looked very nice white. Taste tested the water and the pulp, just small samples. It did not taste all that good. Of the words I've heard describing how the water should *not* taste, soapy is probably the closest. The pulp is about the same. I don't know what I should expect, really. The only coconut I've ever tasted before is stuff that's been sweetened, certainly. So I don't know if I'm tasting one that's not fresh, or just not as sweet as I'm used to. So how do I go about getting reasonably fresh coconuts here in Michigan? Afterward, I found several places that suggest, after you drain the water, that you put it in the oven at 350 to 400 degrees for 10 or 15 minutes before cracking the shell. This allows you to separate the inner meat from the shell more easily. The meat can then be peeled of the thin, light brown skin using a potato peeler, they say. It looks pretty tough to crab the meat out of the things, so this sounds like a more convenient way to prepare it, but how much damage would I be doing to the nutritional value? Lastly, I figure to try various recipes for cream or milk using pressing or perhaps a juicer. Any other suggestions? Reply here if you want, or on the Off Topic List, please. Thanks! Mike D. [Mike Devour, Citizen, Patriot, Libertarian] [mdev...@eskimo.com] [Speaking only for myself... ] -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Silver List archive: http://escribe.com/health/thesilverlist/index.html Address Off-Topic messages to: silver-off-topic-l...@eskimo.com OT Archive: http://escribe.com/health/silverofftopiclist/index.html List maintainer: Mike Devour mdev...@eskimo.com
Re: CSQuestion about coconuts...
Heck, my hat's off to you, Mike. It's a job trying to get the good out of a coconut. Sally M. G. Devour mdev...@eskimo.com wrote: Specifically, preparing and eating raw coconut... On a whim, I bought a couple of coconuts at the local vegetable stand. Tonight I looked up some info on them. I ended up using a battery powered drill and a 1/4 bit to make a nice clean hole in one of the soft eyes, then inverted the nut over a beer mug to drain the water. Then I took it outside, set it on a piece of scrap wood, and gave it a good whack with a small sledge. It broke nicely into two pieces. The inside looked very nice white. Taste tested the water and the pulp, just small samples. It did not taste all that good. Of the words I've heard describing how the water should *not* taste, soapy is probably the closest. The pulp is about the same. I don't know what I should expect, really. The only coconut I've ever tasted before is stuff that's been sweetened, certainly. So I don't know if I'm tasting one that's not fresh, or just not as sweet as I'm used to. So how do I go about getting reasonably fresh coconuts here in Michigan? Afterward, I found several places that suggest, after you drain the water, that you put it in the oven at 350 to 400 degrees for 10 or 15 minutes before cracking the shell. This allows you to separate the inner meat from the shell more easily. The meat can then be peeled of the thin, light brown skin using a potato peeler, they say. It looks pretty tough to crab the meat out of the things, so this sounds like a more convenient way to prepare it, but how much damage would I be doing to the nutritional value? Lastly, I figure to try various recipes for cream or milk using pressing or perhaps a juicer. Any other suggestions? Reply here if you want, or on the Off Topic List, please. Thanks! Mike D. [Mike Devour, Citizen, Patriot, Libertarian] [mdev...@eskimo.com ] [Speaking only for myself... ] -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Silver List archive: http://escribe.com/health/thesilverlist/index.html Address Off-Topic messages to: silver-off-topic-l...@eskimo.com OT Archive: http://escribe.com/health/silverofftopiclist/index.html List maintainer: Mike Devour - Do you Yahoo!? vote.yahoo.com - Register online to vote today!
