A Healthy Tropical Alternative

A Healthy Tropical Alternative
When you think of coconuts the image of palm-lined beaches
and clear blue water surely comes to mind, but did you know
coconuts also may help protect your heart? Because coconuts
contain more saturated fat than butter, at one time many
health experts believed that consuming this sweet treat
would result in clogged arteries and heart disease.
However, studies show that the benefits of coconuts
outweigh the possible risks, which should please those with
tropical fever. In a study published in Clinical
Biochemistry, 2004 1, researchers looked at coconut oil as
a component of diet in laboratory animals (Sprague-Dawley
rats). In this study, virgin coconut oil, which was
obtained by wet process, had a beneficial effect in
lowering total cholesterol, triglycerides, phospholipids
and low-density lipoproteins (LDL).

Even though coconuts do have a high saturated fat count,
more than 50% of that is lauric acid. A study in the
American Journal of Clinical Nutrition reported that
although lauric acid raises LDL ("bad") cholesterol, it
raises HDL ("good") cholesterol even more. The other 50% of
the saturated fat content is made up of fatty acids that
have little or no effect on cholesterol. Lowering your
cholesterol levels is one of the easiest ways to reduce
your risk of heart disease, so it looks like coconuts are
back on the menu!

This tasty tropical treat is still high in calories, so
don't overdo it. Instead, buy a bag of shredded coconut and
have just a handful as a mid-morning snack or mixed into
your trail mix. Try to avoid a sudden spike in your blood
sugar by making sure you consume bagged coconut that is
free of added sweeteners. If you'd like to try cooking with
coconut milk, try a delicious grilled coconut shrimp or
coconut-crusted chicken on a balmy summer evening for a
change of pace. If you're really in the coconut tropical
mood, go ahead and plant a palm tree, buy a set of tiki
torches, have a Caribbean cookout, because you'll be jam'in
to a healthier you!

Recipe (serves 2)

Coconut Crusted Shrimp
20 medium shrimp
1 tsp. garlic and herb seasoning
1/2 tsp. black pepper
3/4 cup flour
2 medium eggs, well-beaten
1 cup shredded coconut

Directions

Preheat oven to temperature 400°F.
Spray a large baking sheet with nonstick spray. Sprinkle
garlic and herb seasoning and pepper evenly over the shrimp.
Place the flour, egg, and coconut in three small separate
bowls.
Dip shrimp into the egg, then the flour, then the egg
again, and then into the coconut.
Place shrimp on the baking sheet at least 1 inch apart.
Bake for about 12-15 minutes, or until they are crisp and
golden brown.
Serving suggestion: dip in mango sauce.

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Beth Aldrich is an Integrative Health and Nutrition Coach,
writer and public speaker; she also publishes
http://www.ForHerInformation.com , an online magazine for
women and she is the host of the Seattle and online radio
show, A Balanced Life with Beth Aldrich.
1. Beneficial effects of virgin coconut oil on lipid
parameters and in vitro LDL oxidation. K.G.Nevin and T.
Rajamohan, Clinical Biochemistry 37,2004;830-835).
Recipe is from Chefs.com