Tuesday, June 20, 2017

Taste of Summer Series: Coconuts

Image result for coconut in water   

Hey Guys
  We are one day away from summer officially beginning! I do not know about you but I am excited for more beach days, water parks and bbq's. I know summer 2017 will be a memorable one. 

   This week coconut is our focal point in our Taste of Summer Series. Scientist have yet to discover where this fruit originated but are still doing research; in examining this study I found a palm scientist named Odoardo Beccar who "suggests that the coconut is of Old World origin and more than likely came from the Indian Archipelago or Polynesia". Made up of three layers the exocarp (the green shell), mesocarp (surrounds woody layer), and endocarp (layer surrounding the seed). Typically when purchased at grocery stores the exocarp and mesocarp are removed leaving the endocarp also know as the woody layer exposed. This peculiar fruit is technically under three types of classifications a seed, a drupe and a nut.
Image result for coconut water

   Many are familiar with coconut water and its mild naturally sweet taste, however some do not know that the water is a wonderful help to those with diabetes as it helps control blood sugar levels due to the glucose amount in the seed water. It is also a good source of rehydration second to water, having lots of potassium, dietary fiber plus the water comes straight from the seed of the fruit. I must mention that coconut oil is excellent for skin and hair; being antimicrobial, antifungal and a great moisturizer on it's own. I personally use it on both myself every day and attribute my soft moisturized hair and skin to coconut oil. Another fun fact is that the white inner layer also known as white meat can be eatten raw, toasted, dried, sweetened or creamed to make coconut milk. 

   Unfortunately, with the good there is also bad. Contrary to popular belif coconuts have little vitamin and mineral content; also it has the highest saturated fat attributes of all fruit/seed oils. My recommendations are using coconut oil for food maybe twice a week, opting more for olive oil or safflower oil. Additionally, limit drinking the water on a consistent basis. 

 Hopefully, you have gained new information on cocnut, cocnut water and cocnut oil in the this series, see you next week.

As always,
 Bon Mangè

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