Testimonies – Virgin Coco De Manila Culinary Lauric Oil

User Testimonials

Dorisann Brandt – Spartanburg, South Carolina

I started using Virgin Coconut Oil after reading information from a website. I am using it in cooking and as a skin and hair conditioner. There have been two specific areas of dramatic improvement. For several years I have struggled with Rosacia, treating it with prescriptions only to have it flare up again. Since using Coconut Oil for a moisturizer morning and evening, I have had no Rosacia flare-ups (about 7 months). I also had a fungus in my toenails, which is totally cleared following application of Coconut Oil every morning following my shower. I am now looking forward to assistance with weight loss and Migraine from the newsletter.


Marie Williams – Savannah, Georgia

I am a nurse with a natural alternative wellness enter in Missouri. I use virgin coconut oil as a foundational product for all of my clients. It is one of the most powerful supplements I have ever worked with (I have been in the healing arts for 30 years and natural approaches for 20 years) and I find it works great for all the blood types. My only caution is that it is very powerful and has the ability to detoxify your body quickly. A few of my clients have had to start out on a teaspoon and work up, due to the detoxification response being more intense than they wanted to experience. Most people I worked with are able to use 3-4 tablespoons per day from the start with amazing results in improved immune system, energy level, stabilized blood sugar, improved thyroid functions, weight loss, more mental clarity and improved emotional/mental stability. In addition to being a wonderful supplement, it is a basic food, which should replace all other oils that one has been cooking with. I don’t know of any other product that covers so many bases – and it tastes great too!

Experts

Dr. Mary Enig Ph.D. (Research on Coconut Oil)

As a cooking oil, its chemical structure is kept intact and therefore is resistant to mutations of fatty acid chains – even when used at higher cooking temperatures: It is the safest oil to use at high temperatures. On the other hand, seed oils – when used for cooking – produce trans-fatty acids which have been indicated in cancer, and fatty build-up in the arteries and liver.


Dr. Bruce Fife N.D. (The Healing Miracles of Coconut Oil)

To enjoy the health benefits of coconut oil and reduced the harmful effects caused by other dietary fats, you should use coconut oil for most all of your cooking and reparation needs. Most brands of coconut oil have a very mild flavor and can be used to cook any type of food. Because it is a primarily saturated fats, the heat of cooking does not create a free-radical soup like it does with other vegetable oils


Dr. Conrado S. Dayrit, M.D. (Coconut Cures)

Coconut oil has an important medical role to play in nutrition, metabolism, and health care. Indeed, properly formulated and utilized, coconut oil may be the preferred vegetable oil in our diet and the special hospital foods used promoting patient recovery.


Cory Young – Herbalist (Coconut Oil Increases Beneficial Properties in Human Breast Milk)

When a lactating woman adds foods rich in lauric acid to her diet, the amount of lauric acid available in her breast milk increases substantially to levels three times the original level and nearly double the amount of capric acid. In countries where coconut oil is a diet staple, levels of lauric acid in the mother’s milk can be as high as 21% and capric acid can be as high as 6% giving her infant even more protection against viruses, bacteria, and protozoa.

Leave a Reply

Your email address will not be published. Required fields are marked *