Are there differences on the effects of coconut oil when it's eaten with a grated raw carrot and when it's eaten with the other foods (like adding it to OJ, or using it to fried an egg)?
What I remember Peat writing was that the
carrot, coconut oil, and salt
each had their own antibiotic properties.
So kinduv a synergistic effect I guess.
He said that the carrot was, nutritionally, a "subtractive"
(I think that was the term he used?),
but it was the carrot's antibiotic fiber
that made it valuable.