Cocos nucifera Linn. was introduced to Mexico by Spanish navigators in the middle of the 16th century, from Cape Verde and Santo Domingo to the Atlantic coast, and from the Solomon Islands and the Philippines to the Pacific coast.
Traditionally indigenous peoples of Cabo Corrientes use coconuts as a source of protein and energy, and medicinally for the treatment of protozoal infections.
Children alternate eating 5 pieces of panoche and coconut meat, first thing in the morning to prevent intestinal parasites. The milk is a treatment for dysentery and parasites. If the milk is taken on an empty stomach it can cause vomiting, but if eaten with sweets the bacteria will first eat the sweets and will lessen the negative effects of the coconut milk.
The Coconut provides an edible kernel or seed, water and oil; all three serve as a rich source of nutritious food and medicine. It is easily digested, rich in nutrients and minerals and has antibacterial, antifungal, antiviral, antiparasitic, and antioxidant properties. Coconuts lower blood sugar, protect the liver and improve immune function (DebMandal, M and Mandal S. 2011).
Coconut water can and has been used intravenously (Campbell-Falck D, et al. 2000), since it is isotonic (there is an equal concentration of solutes being distributed throughout the cell) and sterile while in the coconut, making it a valuable food and medicine for dehydrated people. The water is used traditionally in rural areas for rehydration or when people are too ill to eat much solid food and is increasingly available in stores in the US. It contains fiber, sugar, proteins, antioxidants, vitamins and minerals, and provides an isotonic electrolyte balance, making it a highly nutritious food source.
Coconut fat is a significant source of healthy fat rich in lauric and capric acids (Enig 1999). This fruit is protective against high blood lipids and cardiovascular inflammation leading us to wonder how the decline in its use in developed societies may contribute to diabetes and cardiovascular disease (Enig 1993; Fallon 1995).
Coconut oil is composed of mostly medium-chain fatty acids in contrast to most fats which are long-chain fatty acids. This is significant because medium-chain fatty acids do not collect in the walls of arteries and contrary to popular myth, do not contribute to cardiovascular disease (Felton, C.V., et al. 1994).
Because coconut oil has a high amount of saturated fatty acids it also has a relatively high melting point, thus is very heat stable which makes it an excellent cooking and frying oil. It has a smoke point of about 360° F (182° C). Because of its stability, it is slow to oxidize and thus resistant to rancidity, lasting up to two years due to high saturated fat content.
Coconut oil consumption increases HDL levels and in so doing improves the cholesterol ratio, thus reducing the risk of heart disease (Norton, D., et al. 2004).
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Campbell-Falck, D., Thomas, T., Falck, T. M., Tutuo, N., & Clem, K. (2000). The intravenous use of coconut water. The American Journal of Emergency Medicine, 18(1), 108–111. https://doi.org/10.1016/s0735-6757(00)90062-7
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Enig, M. G. (1993). Diet, serum cholesterol and coronary heart disease. Coronary heart disease: the dietary sense and nonsense. Janus Publishing, London, 36-60.
Enig, M. G. (1995). Health and nutritional benefits from coconut oil and its advantages over competing oils. INDIAN COCONUT JOURNAL-COCHIN-, 26, 2-10.
Enig, M. G. (1999, September). Coconut: in support of good health in the 21st century. In 36th meeting of APCC.
Enig, M. G. (2000). Know your fats: The complete primer for understanding the nutrition of fats, oils and cholesterol (pp. 84-85). Silver Spring: Bethesda Press.
Enig, M. G. (2004). The Importance of Saturated Fats for Biological Functions. Wise Traditions in Food, Farming and the Healing Arts, Spring 2004.
Enig, M. G. (2006). More Good News on Coconut Oil. Wise Traditions in Food, Farming and the Healing Arts, Fall 2006.
Esquenazi, D., Wigg, M. D., Miranda, M. M., Rodrigues, H. M., Tostes, J. B., Rozental, S., da Silva, A. J., & Alviano, C. S. (2002). Antimicrobial and antiviral activities of polyphenolics from Cocos nucifera Linn. (Palmae) husk fiber extract. Research in Microbiology, 153(10), 647–652. https://doi.org/10.1016/s0923-2508(02)01377-3
Zizumbo Villarreal, D., Hernández Roque, F., & Harries, H. C. (1993). Coconut varieties in Mexico. Economic Botany, 47(1), 65–78. https://doi.org/10.1007/bf02862207
Studies of indigenous peoples worldwide who have a diet high in coconut and coconut oil demonstrate normal cholesterol levels and no signs of cardiovascular disease.