The Coconut Diet : The Secret Ingredient That Helps You Lose Weight While You Eat Your Favorite Foods
by Cherie Calbom, John Calbom
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Book Summary Information
Author: Cherie Calbom, John CalbomEdition: Hardcover
Format: Bargain Price
Published: 2005-01-04
ISBN: N/A
Number of pages: 336
Publisher: Amazon Remainders Account
Book Reviews of The Coconut Diet : The Secret Ingredient That Helps You Lose Weight While You Eat Your Favorite Foods
Book Review: Two corrections to info herein
Summary: 4 Stars
I have no need to lose weight, but have been looking for alternative to soymilk (which many discover as their alternative to animal milk), because soy oil and the pseudo hormones in soy are not good for you, I believe.
Probably due to lingering, and by now undispellable, anti- "tropical oil" propaganda I still harbor a worry that coconut oil's saturation is not good. Any info on the subject is welcome, and there is much info in this book about coconut oil VS soyoil, and the anti-thyroid qualities of soy (and peanuts) are of particular interest (tho I have no official diagnosis of hypothyroid).
This is a well-written book, friendly and compassionate, but two items should be corrected, and I say that knowing this same bad info has been promulgated in other books, TV shows, magazines, and commercials. The Coconut Diet book, in listing foods to eat, and in what quantities, mentions rice and almond milk. The amounts of nuts, for example, to be eaten daily are (recommended to be) restricted due to the "high carb content" of nuts. Ricemilk, on the other hand, is on the list of allowed foods, but with no mention of quantity restrictions on it. But ricemilk is almost all carbs. Not only is it almost all carbs, but those carbs are comprised in hi degree of simple sugar (maltose). It's bad food, period. Matter of fact, it aint even food. It's watered-down candy. Ricemilk is made from rice syrup, a sweetener. The sweetener, yes, is made from rice, perhaps brown rice, but the "milk" is made from the syrup. Almond milk is also recommended, and when unsweetened, it is better than ricemilk--but most people are too "wimpy" to endure the taste of unsweetened almond milk, which, with or without sweetener is, IMO, also not worth its unrecyclable "Tetrapak" container.
Another error, made not only in this book, but in countless other places, is that eating fish is good for you because fish supplies the body with Omega 3 oils. Fish supplies clean protein, and does NOT supply animal fat like tallow or lard. That's why it's good. But it is not a supply of bio-USABLE Omega 3 oil UNLESS you eat RAW fish, because Omega 3, like any oil, is oxidized by heating (cooking), and thus eating fish, especially when grilled, supplies you with OXIDIZED Omega 3. Since this "super-unsaturated" oil is very fragile under heat, it sustains more damage from heat than even soy or corn oil, which turn almost to plastic (polymerize) when heated (never, never eat deep-fried foods). So, whenever you hear or read a "health" tip to eat fish because of its Omega 3 either plan to eat the fish raw (and it's best not to), or discard the info as false. Rely on your source of Omega 3 to come ONLY from supplements made from raw fish (oil).
Generally, the advice in this book to eliminate vegetable oils--soy, corn, sesame, canola, etc--is, imo, very good advice. The coconut oil issue, however is yet perplexing to me, and, notwithstanding proven anti-viral properties of the lauric acid in coconut oil, the jury is still out about whether or not I should start ingesting it in significant, that is, "therapeutic", quantities.
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