Book and Product Review

   In 1998, Brian and Marianita Jader Shilhavy and their children moved from America to the Philippines, to live in Marianita’s rural ancestral home. Here they revived the time-honored practice of hand-producing fermented coconut oil, a simple process of choosing the best coconuts, scrapping out the meat, pressing it, and allowing the milk to separate into milk and oil over a 24-36 hour period. The result? They re-created a small industry for the locals, producing the highest quality coconut oil, rich in medium chain fatty acids/triglycerides (MCTs) and lauric acid.
   This pure, organic oil, which has a natural shelf life of 2-3 years, is touted for its anti-bacterial, anti-viral, and anti-fungal properties. Taken internally and used externally, this Virgin Coconut Oil has many health benefits. It is recommended that we consume 3.5 tablespoons daily, but the authors warn the need to start with a smaller amount to avoid a toxic overload on the body created from dying viruses, bacteria, and fungi.
   Used this way, either as a cold oil or in cooking, coconut oil is given credit for improved cognitive abilities such as improved short-term recall, as a means to alleviate depression, and as a mean to improve or cure chronic health conditions such as acne, chronic Candida, and obesity. Research has shown viruses killed include herpes simplex virus-1, influenza, and HIV.
   Coconut oil is used topically as a sunscreen (yes, there is a natural, organic, sunscreen!) as a deodorant (remember it is an anti-bacterial), and as a natural treatment for scrapes, dry skin, and babies’ bottoms.
   We at OLM were able to sample Virgin Coconut Oil and agree the taste is superior to the refined varieties, and we would agree the curative properties in refined oil are questionable. In addition to using their oil, we highly recommend their book, chocked full of useful information and eighty-five pages of recipes.  Tropical Traditions