"Give with a free hand, but give only your own."
 -- J.R.R. Tolkien The Children of Hurin
Patricia's Protocol
- 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 provide you 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 failure suffererBut 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 versions, if and when they ever develop them, should be stronger and more effective.


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 squares.

From LouisR on the Alz.org forum:

For those who are using coconut oil "candy," I made another batch last night.

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 this:

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

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 cook--NOT INSTANT).
(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 good.

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 http://coconutketones.com There 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.


Author: marynewport
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.


Author:  Vickie
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.


Author:  swarfmaker
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.


Pina Colatas

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.


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!


Other resources:

Smoothies using coconut milk and/or blending in the MCT oil/coconut oil mixture.

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.

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Updated: October 7, 2010
Inception: March 26, 2008