In a not-too-distant past, I was asked what I would consider to be the ultimate superfood. My first inclination was Coconut Oil because, well, coconut oil is awesome. To name a few awesome reasons, it…
- Is a saturated fat that is very stable at high temperatures and pressures (meaning it doesn’t spoil or turn rancid like many unsaturated fatty acids in said circumstance)
- Increases metabolic rate by encouraging the body to raise its temperature to break down/digest the fat molecules
- Aids the liver in detoxification
- Helps regulate blood sugar by encouraging the liver to store glycogen more efficiently and functionally
- Provides an optimal environment for the liver to convert T4 to T3 in a timely and functional manner (an essential metabolic hormone conversion)
- Is naturally anti-bacterial/microbial/parasitic/fungal which helps balance intestinal bacteria to homeostatic ratios
- Lowers the requirement for vitamin E (meaning it makes the body more efficient at using and storing the stuff)
- Reduces the oxidation rate of unsaturated fat molecules when consumed simultaneously or when released as free-fatty acids due to hormonal stress,
- Rebuilds and reinforces the lining of the intestinal tract.
Again, just a few reasons and I could go on and on, but that’ll get boring and redundant and lame and repetitive.
But, coconut oil can only do so much on its own. What about a combination of superfood’s that can do the same super things but different super things in their own super right all-the-while creating a healthier internal super environment which will translate into a healthier external super environment?! I, then, realized that the very thing that I eat every single day that has helped me greatly (amongst many other metabolic and digestive reconstruction workers) is just the superfood of superfood’s answer I was looking for!
The Carrot Salad via Dr. Ray Peat
- 1-2 medium-sized carrots (peeled and diced)
- 1 tsp coconut oil
- 1 tsp olive oil
- 1/3 tsp raw apple cider vinegar
- salt to taste
I use 1 tablespoon of each oil and 1/2 teaspoon of vinegar because I don’t really mind the “oily” taste or texture, but I think the above is a good recipe for those just getting into the swing of things. Consume the salad on a daily basis: mid-morning, between 10 am and 12 pm, preferably after breakfast and before lunch. I like to consider the carrot salad as more of a dietary supplement rather than a snack because that’s the role it essentially takes on.
To further coconut oil’s awesomeness, the carrot salad…
- Helps improve the ratio of Progesterone (pro-metabolic) to Estrogen and Cortisol (pro-stress) within the intestinal tract
- Pushes out excess Estrogens formed within the intestines due to a pro-stress environment (processed diet, high polyunsaturated fat diet, food intolerances, food allergens, imbalance of gut flora, low blood sugar, excess physical, emotional, and mental stressors, etc.).
- Balances intestinal bacteria that much more via the carrot fibers “carrying” the oils into the small intestine
- Stimulates bile production within the gallbladder and liver to break down fats and decrease pathogens within the digest tract
As I elaborated in Thursday’s post, stress can cause a slew of uncommon, unaware, uncontrollable, and shit-I-never-used-to-be-like-this-what-the-hell-is-wrong-with-me problems within a person’s internal AND external environment. When a person’s digestive tract is functioning at optimal speed, output, and the right ratios of hormones are spitting out like its their job, then it will translate into the greater good of the body – physical, emotional, mental, and spiritual health. If your body is out-of-balance in any way, shape, or form then I highly recommend this daily salad. And if your body is a-ok, in-shape, and strong-like-bull then I highly recommend this daily salad. Boom.