THEMPOSTABLE NOT nominate it without thinking immediately to the summer, to the beach and the holidays. Yet the coconut It is not just a summer snack from consume under the umbrellabut also and above all a versatile fruit that can prove to be an excellent ally, not only in the kitchen.
The doctor explains it Serena Missori, Endocrinologist and Diabetologist, author of “Thyroid and metabolism – the recipes“And“ SErena Cuisine“(LSWR editions), volumes rich in recipes within which coconut oil and coconut are often used.
Coconut: what are the benefits
First thing to know: both fresh and dehydrated, Coconut is an excellent source of fiber and medium chain fatty acidsincluding theLauric acid, which has proven to be capable of Raise the levels of the HDL good cholesterolexercising a protective effect for cardiovascular diseases.
Thanks to the content of fiberFurthermore, coconut can help for support intestinal function And prevent constipation. While the presence of potassium, magnesium, copper, selenium and iron, make this fruit an excellent summer ally for rehydrate and reintegrate mineral salts dispersed with sweating.
Coconut: ally for breakfast (low insullemic index)
How to exploit the many benefits? The advantage is precisely this: coconut is a versatile fruit that in its many versions can be used to prepare healthy and tasty recipes. Since breakfast. An example? Dr. Missori suggests trying coconut flour to prepare her “Coconut cake and a low glycemic index cake”. Gluten -free, lactose -free, low glycemic index and with a good share of proteins – he explains – the cake is ideal for sportsmen, children, adults but also diabetics and overweight people who love to eat with taste and want to feel good.
The recipe to try
The ingredients (for 8 portions) of the “Coconut cake and a low glycemic index cake”
- 100 g of Gluten Free Free Frees Flour;
- 100 g of coconut flour;
- 30 g of agave syrup;
- 2 bananas;
- 30 g of rice oil;
- 2 yolks;
- 6 whipped egg whites;
- 1 sachet of Livito for desserts
Preparing it is very simple because it is enough to mix the ingredients in the listed order and then bake at 180 degrees for 45 minutes.
Coconut oil: the benefits in the kitchen
Also coconut oil – explains Dr. Missori – has several benefits, since accelerates the metabolismfavors the combustion of fat e It contributes to the maintenance of balanced levels of cholesterol and triglycerides. How to consume it? The possibilities are different since it can be used To bake in a pan, in the oven, in the soups, but Even raw to season salads and enrich smoothies.
… and for the skin
The extra advantage? Coconut oil is also considered a valid natural remedy for skin care. It is, in fact, an excellent emollient widely used in the cosmetic field. «More and more scientific studies highlight its extraordinary properties not only in the stove – confirms the expert. – rich in lauric acid, coconut oil exercises in fact A smoothing and nourishing action on the skin. Used as a make -up remover or evening treatment on wet skin, it helps to keep your face hydrated and luminous. Its effectiveness is also demonstrated Also in the treatment of skin problems such as acne, eczema and psoriasis ». To benefit from coconut oil it can even be oral hygiene. Never heard speak of “Oil Pulling”? It is an ancient Ayurvedic technique for cleaning teeth, gums and tongue. “Just a teaspoon of oil to move in the mouth for a few minutes to obtain an antibacterial and detox action” – the expert still suggests.
And the milk?
And as regards the coconut or vegetable coconut drink? Also in this case, the benefits are not lacking: it can in fact be considered A valid alternative to cow’s milk For those who follow a vegan diet or are lactose intolerant. Dense, very caloric and satiating, is highly energetic and his contribution of minerals and vitamins It can also be useful for strengthening the immune system. Obtained from the centrifuge of the walnut pulp together with the water, Coconut milk can also be prepared easily at home and then be used as a basis for other healthy preparations. The idea to try suggested by Dr. Missori? The Lactose -free coconut yogurtperfect for those who are intolerant but also for those looking for simply A vegetable alternative to the classic yogurt.
Coconut yogurt: how to prepare it
Coconut yogurt it can be consumed alone or as a condiment and to prepare it Only two ingredients are enough: 400 ml of coconut milk and an sachet of probiotics without aromas or the content of 2 capsules. Here’s how to do it:
- Heat the milk in a saucepan up to 40 ° C, turn off the heat, add the probiotics and mix;
- Pour into a glass jar or in the jars of traditional yogurta;
- Cover the jar with a cloth or yogurter with the lid;
- Let it rest in a warm environment from 8 to 12 hours or turn on the yogurter thermostat.
After the necessary time, the yogurt will be grown and can be kept in the refrigerator, in well -closed jars, up to a week.