How To Choose A Good Coconut Oil

coconutIt’s no secret that I am a fan of coconut oil. Not only is it full of the best kinds ofsaturated fat and metabolism-boosting medium chain triglycerides (MCTs), but it holds up well under the heat of cooking. It’s a versatile, ancient oil that goes well in everything from smoothies to homemade french fries.

But how do you pick the best, most healthy coconut oil? How do you know whether to get a refined or unrefined oil? What do all those labels like “virgin,” “extra-virgin,” and “expeller-pressed” mean? What’s the difference between the cheap coconut oil I see on my grocery store shelf and the high-quality oil I can buy online?

Consider this your definitive guide to how to choose a good coconut oil.

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Yakhchal: Ancient Refrigerators - 400 B.C.

0017-m.meraji-yakhchal-abarBy 400 BC, Persian engineers had mastered the technique of storing ice in the middle of summer in the desert. The ice was brought in during the winters from nearby mountains in bulk amounts, and stored in a Yakhchal, or ice-pit. These ancient refrigerators were used primarily to store ice for use in the summer, as well as for food storage, in the hot, dry desert climate of Iran. The ice was also used to chill treats for royalty during hot summer days and to make faloodeh, the traditional Persian frozen dessert.

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No Biological Reason to Eat Three Meals a Day

Health-foodWhen we skip meals, eat extra meals or subvert paradigms -- spaghetti breakfasts, pancake suppers -- we feel naughty, edgy and criminal. "Three meals a day" resonates like a Bible phrase.

But it's a cultural construct.

People around the world, even in the West, have not always eaten three squares. The three-meals model is a fairly recent convention, which is now being eclipsed as, like everything else, eating becomes a highly personalized matter of choice. What and when and how frequently we eat is driven less and less by the choices of our families, coworkers and others, and more and more by impulse, personal taste and favorite nutrition memes, and marketing schemes such as Taco Bell's promotion of late-night eating known as "Fourthmeal: the Meal Between Dinner & Breakfast." Selecting how and when we eat is like loading our iPods.

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Pastured Products Directory - Washington

Weight-loss-and-goats-milkEatwild's Directory of Farms lists more than 1,300 pasture-based farms, with more farms being added each week. It is the most comprehensive source for grass-fed meat and dairy products in the United States and Canada. To find pastured products near you, click on your state in the map below or from the alphabetical state list at the bottom of this page. Or choose Canada or Outside the US & Canada.

Producers listed on Eatwild certify that they meet our exacting criteria, assuring that their animals and the land are well-treated, that their products are exceptionally high in nutrition and free of antibiotics and added hormones.

Products include: Beef, Pork, Lamb, Veal, Goat, Elk, Venison, Yak, Chickens, Ducks, Rabbits, Turkeys, Eggs, Milk, Cheeses, Produce, Nuts, Berries, Wild-Caught Salmon and more! Support your local farmer. When you buy meat or dairy products from a producer listed on Eatwild, you get great food and support your local farmer.

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What is "Bleached Flour?"

the-little-known-secrets-about-bleached-flourUnbleached flour has become a quite common description on baking recipes. Whether it is in cookery books or blogs, it always sounds healthier. Isn't it? So, what is the antagonist of unbleached flour made of and why is it, that bleached flour sounds like the bad guy of the baking world.

First I will start to explain why, bleaching (whitning agent to be more precise) agent are used during the milling process of wheat flour. Experienced bakers will all, tell you the same thing: freshly milled flour makes a weak gluten, a slack dough and a dense loaf. In fact, wheat flour as to be aged, naturaly or chemicaly*, to allow the gluten development and improve its baking properties.

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