Ray says when he ate coconut meat he got some gas. But he also says that coconut milk could be better than coconut oil because it contains sterols not found in coconut oil. Coconut oil is a processing step away from coconut milk, where the oil is extracted from the liquid (coconut milk)that comes out from coconut meat. The coconut meat is the inner meat lining of a mature coconut. It is usually grated with the shell intact into a fine short strands. These strands are pressed mechanically to produce coconut milk. These coconut strands can also be eaten, and is usually sprinkled on top of local sweets.
Not common is what I do with the coconut meat. I pry them from the shell, and with a sharp ceramic knife, I cut up the meat into coarser pieces. They are tougher than carrots.
Today, I thought of an idea. I mixed this coarse coconut meat with carrots and make them into a carrot salad, with apple cider vinegar, coconut nectar, and salt. I didn't need the coconut oil anymore.
I get the coconut oil and the sterols. I could also mix the coconut strands with the carrot salad. They'll be easier to chew for sure, and I may try that as well. It sure's tough with the coarse piece. But then, it may just be that a coarser piece leaves less room for endotoxins to develop in the gut. But it may be a non-issue to go with the coconut strands because coconut already contains antibiotic properties, and I'm having it with carrots just the same.
It's probably not practical to eat plenty of coconut meat, though, to get what I would find in say, 3 tbsp. of coconut oil. But I'm hoping what I can consume comfortably will provide me with some of the sterols and vitamin E that is present in coconut. This is the only way I could eat them raw, unheated, and unprocessed. I just wish though that I could find information on the vitamin E content on raw coconut meat.
I'll let you know later if I get gas or if I feel funny.
Not common is what I do with the coconut meat. I pry them from the shell, and with a sharp ceramic knife, I cut up the meat into coarser pieces. They are tougher than carrots.
Today, I thought of an idea. I mixed this coarse coconut meat with carrots and make them into a carrot salad, with apple cider vinegar, coconut nectar, and salt. I didn't need the coconut oil anymore.
I get the coconut oil and the sterols. I could also mix the coconut strands with the carrot salad. They'll be easier to chew for sure, and I may try that as well. It sure's tough with the coarse piece. But then, it may just be that a coarser piece leaves less room for endotoxins to develop in the gut. But it may be a non-issue to go with the coconut strands because coconut already contains antibiotic properties, and I'm having it with carrots just the same.
It's probably not practical to eat plenty of coconut meat, though, to get what I would find in say, 3 tbsp. of coconut oil. But I'm hoping what I can consume comfortably will provide me with some of the sterols and vitamin E that is present in coconut. This is the only way I could eat them raw, unheated, and unprocessed. I just wish though that I could find information on the vitamin E content on raw coconut meat.
I'll let you know later if I get gas or if I feel funny.