
The coconut despite its towering presence and hard timber is not a tree. It is a woody plant. The fruit from the coconut is not a nut it is a drupe. The word coconut comes from Portuguese explorers in India, the first Europeans to see coconuts. The hairy husk and two dark markings of the coconut reminded them of a witch with a grinning face. Grinning in Portuguese is ‘cocos’.
Nobody is certain where the coconut first came from. Some claim India, others Central America. The coconut can float for thousands of miles, wash up on beaches and populate new regions. It takes just 7 years to reach maturity. It has a remarkable resistance to sea water. The plant is also resistant to most bugs and pests. Thus, nearly all coconut palms grown in the world are cultivated ‘organically’. The only weakness of the coconut is cold weather – it cannot withstand frost. That is why the coconut is not found outside of the tropics.
The Sanskrit word for the coconut can be loosely translated as the ‘tree of life’. It is a word that emerges in several South Pacific languages. It is a very appropriate name for the coconut (rather than the demonic smiling nut) because the coconut provides many health benefits for the people of the tropics.
In Northern America and Northern Europe the misleading notion persists that polyunsaturated fats are better than saturated fats. As a result few people are interested in coconut oil which is high in saturated fat. They mostly use soy, sunflower and safflower oils. The problem with this perspective is that it ignores the chain length of the fatty acids. Sunflower oil and other polyunsaturated fats are long chain fatty acids that the body cannot fully convert to energy. In contrast coconut oil is made up mostly of medium chain fatty acids that are readily metabolized by the body and turned into energy.
Studies have been done on the diets of Polynesian communities. The results showed the people when they had their traditional diet of coconut staple were much healthier before the introduction of ‘western’ food products containing polyunsaturated fats.
Coconut oil and coconut milk has long been considered a medicine. In Indian Ayurveda coconut milk is used to treat several complaints including mouth ulcers. Scientists have recently found that coconut oil is rich in lauric acid that is an antimicrobial agent. There is strong evidence to suggest coconut oil strengthens the thyroid gland and thus the immunity system. At present research is on going into the effectiveness of coconut oil as a means to prevent cancer and stopping HIV becoming AIDS.
For the growing number of people with food allergies coconut milk and coconut flour are of particular use. Coconut milk is free of lactose and is rich in both minerals and vitamins C, E, B1, B6, B5 and B3. It also contains iron, selenium, sodium, calcium, magnesium, phosphorus and potassium. Coconut milk can be used in cooking and to make smoothies very much in the same way as cow’s milk.
Coconut flour is 100% gluten free. It’s made by grinding up the dried and defatted meat of the mature coconut. It is rich in dietary fiber and comparatively high in protein while being low in carbohydrates. It is thus good for people on a diet. It can be used to bake cakes and bread.
Finally, coconut water is remarkable in that it is an exact match with human blood plasma. It can be used for emergency blood transfusions. Coconut is sterile and can be drunk straight from the coconut. It is also rich in electrolytes and makes an excellent isotonic drink. Recently Hollywood stars have been espousing the benefits of coconut water.
There is so much to the culture of the coconut – too much for one article. It is a valuable economic resource; it is a source of building material. It is a medicine and it is an excellent staple food that can be used in a variety of ways. The coconut is truly something valuable, and something that will be part of any sustainable future mankind might fashion.