Coconut, the second largest seed of the botanical world, originated in the region framed by India, Malaysia, Indonesia, and New Zealand. How coconut spread throughout the world is an interesting story but relatively easy to explain – they float and the currents do the rest.
When Portuguese sailors at the beginning of the 16th century first saw the “three eyed” nut called it coco, meaning “grinning face” or “monkey face”.
Centuries ago the peoples inhabiting South Pacific islands, for its wateer, mostly favoured ago coconut. Fish was plentiful the.
bears throughout the year and its delicious water is sterile. Nature thought of everything during the “creation”.
It is low in sugar and high in electrolytes which one might call the “original” energy drink.
In Brazil, coconut water outsells fruit juices except orange juice and both Coca Cola and Pepsi have invested in companies involved in coconut water production and marketing. You can safely believe that soon coconut water will be vigorously marketed first in the U.S.A and then in Canada.
Some people claim coconut the “pig” of the South pacific. Absolutely every part of the coconut is used in savoury dishes, coconut milk in sauces, cocktails, the sap of the tree is fermented to wine (toddy) or converted to vinegar, the tender “heart” of palm finds uses in exotic salads, shells are made to cups, bowls, ladles, or burned as fuel or pressed to extract coconut oil. But the forgoing is incomplete – coconut husk is made to rope that resists the corrosive power of sea salt, the wood is used to build houses and furniture, hollowed out trunks become canoes.
60 per cent of the coconut is oil and in many islands it finds uses in cooking, lighting and lotions for the hair and body.
The fish and chips business in England started in earnest, when small-scale coconut oil processors went out of business and started using their cauldrons to fry then plentiful fish in that country.
In Europe and North America desiccated coconut and other products are mainly used in desserts, and pies. Of late more and more canned coconut cream is becoming available.
Millions believe hydrogenated palm oil (branded as Palmitin in Germany) was used often in cooking but now many believe coconut to contain saturated fats and shy away from using it.
In Sri Lanka and Polynesia coconut consumption is high, yet there has been no reported case of high cholesterol!
Coconuts are one of the wonder foods on earth that many people living in the tropics regard as a plant all parts of which can be used and are beneficial – the use of coconut in one form or another stabilizes blood sugar, lowers cholesterol, one litre of water.
Coconut cream is the best skin treatment.
Buy young coconuts they contain the purest unsaturated fat compared to those more mature.