What is in a Coconut?

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What is in a Coconut?

 

The dark, fibrous shell breaks, and fragrant coconut liquid begins to ooze out.

Using a sharp knife, Jayanthi Natarajan, Journalist, from Chennai ( " The Hindu "

daily english news paper), separates the luscious white flesh from its shell,

then grates it to make rich, delicious coconut milk. She will use this milk to

add delicate flavor to her lentil soup, which is simmering on the stove. Like

Jayanthi, millions of housewives in India, especially in the southern region,

love to cook with coconut.

 

Mostly Coconut is breaking to Lord Ganesh for removing obstacles, then using for

Ganapathi Homam also

 

But it is not only for its taste that coconut is valued in India, says Vaidya

Ramakant Mishra, Director of Maharishi Ayurveda's Product Research and

Development. " Coconut, " says Vaidya Mishra, " is considered a divine plant in

vedic tradition. Whenever you perform a sacred ceremony like a yagna, havan or

puja, a coconut must grace the occasion. Thus, coconut enjoys the status of a

select few herbs and fruits like basil and amlaóin the traditions of our

country. "

 

What is in a Coconut? & Significane of Coconut.....

 

Vaidya Mishra goes on to reflect on the flak that the coconut has received from

certain quarters. " I know that people accuse coconut of being heavy,

toxin-causing, and cholesterol-increasing. In my opinion, they are partially

right. A recent research study from the Department of Biochemistry in the

University of Kerala states that the fatty acid composition of coconut changes

as it grows. This change in composition is being studied by scientists in many

places. But ayurvedic scholars knew many centuries ago that coconut has

different properties at different stages of its life. "

 

In the ayurvedic nighantus or classical texts which talk about raw materials or

fruits etc., the coconut is divided into three types of coconuts.

 

The Three Coconuts

 

Baal: tender or baby coconut

 

Baal or Tender coconut: is 90 to 95 percent water. The liquid from this coconut

is at its purest and most healing. It is considered the best for its cooling

properties. Unclogging the body's channels, tender coconut water lubricates the

dryness caused by ama. It repairs the gastrointestinal tract, and its snigdha or

sweet quality gives it a pranaropana life-restoring capacity.

 

Madhyam: half-mature coconut

Madhyam or Middle aged coconut: in addition to water, the coconut at this stage

has some soft pulp or giri. Madhyam coconuts have less water than tender ones,

but more water than mature coconuts. The water is slightly milky at this age. In

the classical ayurvedic texts called Raj Nighantus, the middle aged coconut is

said to be best because it has more carbohydrate, protein, minerals, phosphorus,

vitamins A,B, C than the other two forms.

 

Pakva: fully mature coconut

Mature or Pakva coconut: is coconut with a hard giri or pulp, and very little

water. Ancient ayurvedic scholar Bhav Mishra wrote that when a coconut becomes

mature, it becomes heavy to digest, and it can aggravate pitta. Mature coconuts

can also build up toxic ama by interfering with digestion. If large quantities

of this variety are consumed daily, then a person can suffer hyperacidity, and

worse still, elevated cholesterol levels.

 

Therefore, people who have low agni or digestive power are not advised to eat

mature coconut, unless it is combined with ingredients that balance its negative

properties. In the South of India, for instance, says vaidya Mishra, a popular

way to eat coconut is in the form of chutney. Combined with healthful

ingredients like roasted chick pea flour, curry leaves, mustard seeds, and oil;

the coconut is used in smaller quantities, and can actually be beneficial.

 

The Key To Eating Coconuts

 

Vaidya Mishra points out that if you understand the samyoga and samskara of

coconuts: that is, the right ways to choose, combine, process, and prepare them,

then you can extract the maximum benefit from this healing fruit.

 

In general, tender and middle aged coconuts are good for almost anyone, says

vaidya Mishra but if you're a person dominated by the lethargic, phlegmatic

energy of the Kapha dosha (Ayurveda describes three energies or doshas--think of

them as humors) and you drink coconut water at night, then it will make you feel

so cool and heavy that your Kapha dosha will go out of gear, causing all sorts

of health problems.

 

He observes that Ayurvedic literature is full of praise for the tender coconut.

Ayurvedaís revered ancient healer, Susruta, noted that tender coconuts are ìbal

maans prada' in nature. That is, they strengthen muscle, cardiovascular system,

and the seven tissues. Middle aged coconuts are also said to possess these

healing properties. Both kinds help cleanse the urinary tract. Vaidya Mishra

quotes Charaka, who is widely credited as being the founding father of Ayurveda,

as having observed that tender and half-mature coconuts have ìbringhan, snigdha,

seetani, balyani, madurani î properties. Which means they increase the quantity

and quality of all 7 tissues, they are Vata-pacifying in nature because of their

unctuous qualities, they cool, strengthen, and are filled with sweetness.

 

To this, Bhav Mishra, adds that " komal narikelam nihanti pitta jwar pitta

dosha " . That is, the tender coconut helps get rid of any fever related to pitta

aggravation, and any pitta-related disease.

 

Reasons You Should Love Tender Coconut

 

There are times when your body fills up with heat-induced toxins. This causes

the Ph levels in the deeper digestive system to fall, leading to severe

hyperacidity. That is when coconut steps in to heal. Because it's anuloman in

nature, capable of getting all the toxins downward and helping to purify the

digestive system of it tender coconut balances acid levels and cools the system.

This makes it superior to other herbs and fruits which can cool down hyperacidic

toxins, but do not flush it out of the system.

 

Ayurveda considers coconut a natural stress-buster.

Coconut cools a sub-energy called sadhaka pitta, which is associated with

emotions.

 

Combined with spices like cinnamon, cardamom, ginger, cloves, garlic cumin,

coriander, and turmeric, coconut is not only delicious and versatile, but also

heals the digestive system and promotes better metabolism.

 

The juice of tender coconut has been billed the world's safest natural soft

drink', for being a nutritious thirst-quencher.

Combined with poppy seeds and ghee, coconut can help you sleep better! Complete

recipe.

 

Coconut has keshya properties. It improves hair quality. In Southern India,

women apply coconut oil to their hair every day, which gives them long, lustrous

locks.

 

Coconut is good for curing diarrhea related to aggravation of the blood tissues.

 

Due to its soma-enhancing or nurturing value, coconut heals hot flashes and

restores emotional stability in menopausal women.

 

Coconut improves complexion. You can make coconut-based skin packs at home.

Vaidya Mishra suggests mixing coconut oil with oatmeal powder and a little bit

of lavender flower powder to make a soothing facial pack.

A burning sensation in hands and feet is cooled down by drinking coconut

water/milk. All you have to do is, make a paste of crushed middle aged coconut

and apply it on hands and feet.

 

Coconut is an excellent wound healer, especially effective on scars.

Hiccups due to heat imbalance are also eased by coconut water.

If you have urine retention from heat, then coconut water helps. Similarly,

liver problems, hepatitis or inflammation are also soothed by drinking tender

coconut water.

 

There is a word called karshan meaning that which supports the body to stay slim

by enhancing fat metabolism. Vaidya Mishra says recent research suggests that

coconut is good for burning fat and lowering cholesterol. It is clearly written

in Ayurveda that the oil has karshan properties.

Coconut helps detoxify.

 

It is delicious!

 

Coconut Cooking Basics

 

In her celebrated book Heaven's Banquet, food writer Miriam Hospodar says: You

can drink the liquid that comes out of a coconut, but don't use it in cooking.

You can find good quality dried, grated coconut and coconut chips in natural

food stores. Use the unsweetened type, which is free of chemical ingredients.

Store coconut in an airtight container in the refrigerator for up to a month, or

in the freezer for up to a year. Use coconut milk the same day. Make it fresh

each time. Summertime is ripe for cooking and cooling with coconut.

 

Jai Sai Ram

Swamy Mahadevan

Bow to Shri Sai-Peace to all