Coconut Oil

I have been reading a lot about coconut oil because of the questions about it brought up at the last Relief Society meeting.

Coconut and palm oils are the only plant oils that contain a high percentage of saturated fat, however, they are also high in lauric acid. Lauric acid actually raises HDL cholesterol in your body which decreases risk of heart attack and stroke. When using coconut oil, make sure that it is virgin coconut oil as hydrogenated coconut oils contain trans fats which are not very good. There are tons of claims for different health benefits that come from using coconut oil but there is little research to back the claims at the moment. Just remember to be moderate in your use of any oil/fat as they are high in calories.

If you want to read more about coconut oil, I found the following 2 articles to be informative:

Coo Coo for Coconuts: http://isacksrd.com/?p=792

Once a Villain, Coconut Oil Charms the Health Food World: http://www.nytimes.com/2011/03/02/dining/02Appe.html?pagewanted=1&_r=1

RS Meeting for March

Mark your calendar! The Relief Society Meeting for March is March 17. There will be a pasta bar, cupcakes to celebrate the birthday of Relief Society, and a special speaker. Nursery will also be provided.

National Nutrition Month

March is National Nutrition Month - this year's theme is "Eat Right With Color".

Different foods add a variety of color, texture, shape and flavor to meals and snacks, as well as different nutrients. Vary the color on your plate to provide a festive and nutritious meal.

Here are some ideas of different colored produce:

• Green: avocados, apples, grapes, honeydew, melons, kiwi, limes, artichokes, asparagus, broccoli, green beans, green peppers and leafy greens such as spinach
• Orange and deep yellow: apricots, cantaloupe, grapefruits, mangos, papayas, peaches, pineapples, carrots, yellow peppers, yellow corn and sweet potatoes
• Purple and blue: blackberries, blueberries, plums, raisins, eggplant, purple cabbage and purple-fleshed potatoes
• Red: cherries, cranberries, pomegranate, red/pink grape fruit, red grapes, watermelon, beets, red onions, red peppers, rhubarb and tomatoes
• White, tan and brown: bananas, brown pears, dates, white peaches, cauliflower, mushrooms, onions, parsnips, turnips, white-fleshed potatoes and white corn.

Go to http://www.eatright.org/NNM/ for some recipes, games and quizzes. (I found a pdf of recipes on their home page, but it is also in the "Nutrition Education Resources" section)