"Give with a free hand, but give only your
-- J.R.R. Tolkien The Children
- Coconut Oil Recipes -
Part of an Effective Treatment for Corticobasal Degeneration?
(and other tauopathies?)
I have nothing to sell you but hope, and
that I give you for free.
The purpose of this web site is to
with information for when you meet with a physician to discuss what can
be done for someone suffering from brain
failure. You will have a list of
questions to ask, and sources to read so that you can ask them
intelligently. I want to share some of the information I've
accumulated in my search to help my mother.
Synthetic pharmaceuticals and physician
supervised treatment is certainly the preferred course of action to help the brain
But while you wait for the physicians (who may have
treatments) to get off of their duffs and actually try
something, here are two substances you
can try. The research papers indicate that this may
be the closest you will get to a cure in that these two substances
interrupt key steps in the disease process. Pharmaceutical
if and when they ever develop them, should be stronger and more
I found this recipe for a
"no-bake" chocolate "fudge" that might be an interesting way to work
coconut oil into someone's diet. I think it be would particularly
useful for someone who is underweight and needs the calories.
Made-in-Minutes No-Cook Fudge
1 cup virgin coconut oil, room temperature
1 cup unsweetened cocoa powder
1/2 cup honey
1. Lightly grease 8x8 inch baking dish.
2. Pour the coconut oil into a bowl, and sift in the cocoa, stirring to
blend evenly. Stir in the honey, and mix until smooth. Spread mixture
into prepared dish, and refrigerate at least 1 hour. Cut into 1 inch
From LouisR on the Alz.org forum:
For those who are using coconut oil "candy," I made another batch last
I used 1/2 - 3/4 of a bag of semi sweet chocolate chips, a handful of
white chocolate chips, and a square of unsweetened baking chocolate in
about 2 1/2 cups (more or less) of coconut oil.
I also tried pouring the warm mix into plastic ice cube trays and it
worked great - once the stuff hardened, the little squares popped right
out and I've got them stored in a ziplock in the chill chest.
Another variation on
Melt 1 cup of coconut oil in a 2-cup measuring cup in a pan of water on
the stove. This forms a double boiler which limits the
temperature to that of boiling water, and also allows you to keep
adding spoonfulls of solidified coconut oil until you have
enough. When the oil has melted, add in chocolate chips until the
level comes up to 2 cups total. Let the combination heat up for a
while and stir with a spatula until the chips are fully melted (or as
best you can). Pour the liquid into a square glass cake pan and
let it cool down. If it doesn't solidify, you may have to put it
in the refrigerator, but if your the shelves are not level, the slab of
"fudge" will be thicker on one edge. After it solidifies, put it
in the freezer. This makes it shrink. It can then be popped out onto
some wax paper with a spatula. After it warms up to room temperature,
cut it into 16 roughly equal pieces (cut the square in quarters, then
quarter the quarters). Since it melts at such a low temperature,
77°F, use a spatula, knife or spoon when moving it. These 16 pieces
go into plastic bags, then into the freezer again until used. Each
piece should have about 1 tablespoon of coconut oil. Oh... if you need
to divide each piece up further before using, let it warm up to room
temp before trying to cut it. It's much easier. Keep in mind that
it melts at 77°F!
From CarolynJM on the Alz.or forum:
Chocolate pudding with coconut oil
(1) box of 1.5 OZ sugar free chocolate pudding mix (the mix that you
(2) 1 1/2 cups soy milk (instead of the listed 2 cups milk)
(3) 1/4 cup MCT oil
(4) 1/4 cup coconut oil (to measure this solid oil--put 1/2 cup water
into the measuring cup & submerge the oil on a spoon until the
water level in the cup reaches 3/4 cup).
(5) Cook as directed on package
(6)Divide into 4 containers--each will have
2 tablespoons of oil. Use 1/2 of a container 2 times a day to get 2
tablespoons of oil a day.
Other people put it in other food, or use it in cooking instead of
other fats and oils. This seems like a good idea to me. If you are
going to eat fats anyway, you might as well eat one that might do some
If you don't like the coconut smell and taste of extra virgin coconut
oil, you can find a "more experienced" processed coconut oil. Some
Walmart supercenters stock such an oil. The brand name is LouAna. I've
seen 31oz for <$6. Some report seeing it for even half that.
Most people seem to use about 2 Tbsp per day, but they have to
experiment to find the right amount. You want enough to work, but not
more. At 2 Tbsp/day, 32 oz of CO would last 32 days. If you try it for
2 months, at worse you would be out $12.
Please look into this more, and read Dr. Newport's web site
are alternatives to using coconut oil
if increased fat consumption is a problem. I'm just telling you where
to find the books in the library. It's up to you to read them.
Also keep in mind that you are performing an experiment, doing the work
that medical research has been slow to take on. Experiments start with
an idea, "Hey, I wonder if...", so you try something, and sometimes it
works, sometimes the results send you back to the drawing board.
Success comes from looking at what you did, looking at the results, and
then coming up with something else to try. That's the "scientific
method" and you don't need to be a scientist to do it. It would be nice
to be able to go to a neurologist and have them tell you what to do.
But they don't seem to know either. So you are left with the choice of
either doing nothing, or trying something. If that "something" is
reasonable, I say, what do you have to lose? I mean, if someone says,
"Go to this clinic in China for stem cell therapy", or "Pay me $40,000
per year for perispinal Enbrel injections", I need more proof. But if
someone says, "Go buy a can of this stuff from Walmart for $6", I'm
much more willing give it a try.
CommentTime: May 7th 2009
You could look for any brand that has limited ingredients, such as
coconut, egg white, and honey or sugar, then you will know that all of
the "Fat" in it is from coconut oil - it should say on the label how
many grams of fat per serving. I usually see Jenny's in the heatlh food
stores either the large ones individually wrapped or the small ones in
a yellow can.
Recipe: This is from Bruce Fife's "Coconut Lover's Cookbook" -
2 egg whites
Dash of salt
1/2 tsp vanilla
2/3 cup sugar OR 1/4 cup sugar + 1-2 dashes of Stevia extract
1 cup shredded coconut (unsweetened preferably)
Beat egg whites with salt and vanilla until soft peaks form. Gradually
add sugar (and Stevia), beating until stiff. Fold in coconut. Coat
cooking sheet with generous amount of butter. Drop by the rounded
teaspoon onto cookie sheet. Bake at 325 for 20 minutes. Makes about 18
small cookies. Each cookie this size would have 4 grams of coconut oil
(equals about 2 1/2 grams MCTs.)
I have made this recipe a few times and we like them a lot.
15 grams of coconut oil in a tablespoon. It would be about 4 small
cookies to equal one tablespoon of coconut oil.
CommentTime: May 12th 2009
I haven't made these forever!
3 1/2 cups confectioners' sugar
3/4 cup unsweetened cocoa
1 can (14 ounces) sweetened condensed milk
3 teaspoons vanilla extract
1 can (3 1/2 ounces) flaked coconut, about 1 1/3 cups
1/2 cup chopped nuts, optional
In a large bowl, combine confectioners' sugar and cocoa; stir in the
sweetened condensed milk and the vanilla, mixing thoroughly. The
mixture will be quite stiff. Stir or knead in coconut and nuts, if
using. Chill the mixture for about 30 minutes, then shape into 1-inch
balls. Chill balls for at least 2 hours, or until firm. Store in
tightly covered containers.
Makes about 5 dozen 1-inch balls.
CommentTime: May 12th 2009 edited
I make something like what you are talking about, but with oatmeal. I
suppose you could use coconut. Here's the recipe:
"No-Bake Chocolate Fudge Oatmeal Cookies" -- but use shredded coconut???
2 cups white sugar
1/2 cup cocoa
1/2 cup milk
1/4 lb butter or 1 stick (subsitute coconut oil... how much?)
Bring to a boil on medium heat
1 tsp vanilla
3 cups oatmeal (shredded coconut?)
1/2 chopped nuts (if desired)
Spoon onto waxed paper. Don't dawdle... the stuff gets stiff fast.
I have no problem with mom consuming plenty of oil. i make pina colatas
by the quart, blending in the liquid coconut oil at the end. delish!
mom gobbles them down and ravs every time i give her one.
16oz pineapple juice (100% juice)
can coconut milk
honey to taste
2 tsp vanilla
7 tblspoons coconut/mct oil
blend. it is thick and creamy when refrigerated. shake vigorously,
serve with straw.
I make a batch per day. store in quart jar for easy serving and cleanup.
Author: marynewport Posted: June 22, 2009 05:59 AM
We are in Florida and
our coconut oil is always liquid and a clear yellow color when it
arrives, even in the winter here! Eventually in the house it turns
solid after a number of days. I buy it by the gallon and transfer it
into quart size jars. I make the MCT oil/CO mixture in the MCT oil
bottles. The CO/MCT oil mix doesn't need to be kept in the fridge; it
will stay liquid on the counter usually, at least in Florida.
I want to share something I just learned about a way to make coconut
oil blend in easier to certain foods. A while back on another thread
there was a discussion about "emulsifying" the MCT oil, which does a
couple of things, 1. makes it mixable with foods that contain water, 2.
makes the oil particles much smaller so that more is absorbed and
potentially higher ketone levels could occur. A lady in the restaurant
business told me that the addition of "lethicin" to the CO and/or MCT
oil will emulsify it. So I bought some liquid soy lethicin at the local
health food store (Fearn brand for about $11 per quart) and have been
experimenting a bit. It is very thick. I overdid it the first couple of
times, but found that 1/4 teaspoon in about 8 ounces [1 tsp per quart]
of the oils seems to do the trick. We add it to yogurt or kefir (liquid
yogurt) and it mixes in much better with than without the lethicin. I
plan to try it today with coffee, etc. There are many more ways that
this could make a difference and easier for people to use this.
3:4 MCT/Coconut Oil mixture
2 cups Coconut oil
1-1/2 cups MCT oil
4 cup glass measuring cup
32 Oz. bottle (an empty MCT oil bottle is ideal)
1 plastic soda straw
Melt 2 cups of
coconut oil in a 4 cup glass measuring cup (in a pan of hot water,
"double boiler"), and
then add in 1-1/2 cups of MCT oil. When the coconut oil is
totally combined with the MCT oil, pour into one of the empty 32 Oz.
MCT oil bottles. Use the soda straw to guide the stream of oil
from the spout of the measuring cup into the bottle. To do this,
hold the straw next to the measuring cup spout with the end of the
straw over the top of the bottle. When you pour, the oil will
tend to flow down the outside of the straw and into the bottle instead
of along the outside of the measuring cup and onto the counter.
Another good carrier for MCT oil is a fermented milk product called kefir. Some refer to it as
"liquid yogurt". Good luck finding it!
Smoothies using coconut milk and/or blending in the MCT oil/coconut oil
The Ultimate Smoothie Book, by Cherie Calbom, has a section on
coconut smoothies. In it, she suggests adding coconut oil to the
ingredients and blending before adding the ice, to avoid having coconut
oil chunks in the smoothie.
The Coconut Diet by Cherie Calbom
If you don't try, there is no way in the world you will succeed.
Home Preface Brain
Failure Notes References
pg. 1 References pg. 2
Alternatives Patricia's Protocol
"perpetualcommotion.com" at gmail.com
Updated: October 7, 2010
Inception: March 26, 2008