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Old 08-28-2006, 03:15 PM   #1
Johnathan Hazlett
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Location: San Diego  CA
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Anyone know of, or have tried this

sounds like a good refresher...

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Old 08-29-2006, 05:28 PM   #2
Garrett Smith
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Location: Tucson  AZ
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Besides the facts that:
1) Coconuts make handy travel packages for coconut water, and
2) I'm sure that stuff is pasteurized (anything in those types of containers is),

I'm looking into kefir cultured from the water of young coconuts--sounds good to me!

Probiotics, low sugar, non-pasteurized, and the electrolytes intact...I know which one I'd choose.
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Old 08-29-2006, 08:13 PM   #3
Jibreel Freeland
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Location: Seattle  WA
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The canned/bottled/wierd cardboard containered coconut water always tastes funny to me now that I am used to buying young coconuts for .99 apiece here in Los Angeles.

I read that in absence of blood coconut water works as an IV. That's one tasty IV.
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Old 08-29-2006, 10:34 PM   #4
Marie Lohan
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I thought that coconut water was supposed to be high in sugars, natural sugars but sugars non the less, and had an effect on insulin levels. This is what I've been led to believe anyway.(??)
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Old 08-30-2006, 06:37 PM   #5
Michael Homburger
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Location: Toronto  Ontario
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Garrett, thanks for the link to the coconut kefir. I'm really interested in trying that. The coconut kefir cheese also sounds interesting. Would you have any idea how it would compare nutritionaly to dairy kefir/yogurt? ie. do you think it would be in zone balance with respect to carb/protein content?
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Old 08-31-2006, 07:34 AM   #6
Garrett Smith
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Here's a link to another coconut water's nutritional profile. Initially, it's mainly sugar. The culturing will likely digest/metabolize about 70% of the sugars.

One nutritional profile of coconut meat:

Again, after culturing it would be much lower in sugars, without affecting the protein or fat much.

To be quite honest, the only "Zone"-related number I have kept since I started the Body Ecology Diet is the protein number (~18 blocks/day). Everything else falls into place nicely on its own, especially when one follows the 80/20 rule--80% of the plate vegetables, 20% protein.

Hope that helped.
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