The Coconut Oil Secret PDF / Book Nature's #1 best healing superfood | Page 8

Today most of the world’s
coconut production comes
from small farms in Asia. The
crop is easy to grow even
in difficult environments
and can take poor soil and
drought. It also plays a very
important role in maintaining
the fragile ecosystem of island
and coastal regions. Over 70
percent of coconut crops are
consumed locally as food,
drink and cooking oil. Fibers
are fashioned into rope and
twine, husks are used for
flooring material, shells are
made into bowls, utensils and
jewelry, leaves become brooms,
baskets and mats, and trunks
are fashioned into furniture or
even homes. In fact, all parts of
the tree and coconut are useful
in some way or another.
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and meals were high in saturated fat
from the coconut. The oil was often
made by hand through a process of
fermentation or boiling.
Not only were coconuts an integral
part of traditional diets, they were also
used in medicine. Health problems
such as coughs, constipation, jaun-
dice, lice, malnutrition, bruises, burns,
colds, skin infections, typhoid, tooth-
aches, wounds, scabies, gingivitis,
earaches, fevers and flus were often
treated using coconuts, especially
coconut oil.
With dramatic changes in the way
food was processed after World
War II, things began to unravel.
Sadly, Western food made its way
to the tropical cultures and health
began to decline. Many of the tradi-
tional methods of preparing food,
including coconut oil, were replaced
by modern, mechanical processes.
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