Re: Some theories on that...

I too am curious how much you took? Read Bruce Fife's book, Eat Fat , Look Thin. You are quite wrong I am afraid about needing to be monitored by a doctor while ingesting coconut oil, most of them, (like most Americans at this time as well) are very ignorant of the value of saturated fat and coconut oil. Read this book, and think for yourself. :) Now, if you had a pre-existing liver problem (which would probably would not have known about) coconut oil may aggravate it taken in large quanties or by itself without food, as I have had this happen. I have a liver overloaded by poisionous toxins, mostly natural gas poisioning, and I can easily eat coconut oil off the spoon because I love it. However, sometimes my liver doesn't like it! I do Dr. Schultz's liver cleanse quite regularly, and I would highly recommend it to you as well. If not his the Juice Lady (Cherie Cherbom I think her name is) also has a good liver cleanse. Every human on the planet earth at this time is bombarded by poisions from every angle and it is a hardship on your liver to filter these. So everyone is in need of a liver cleanse, wether they think they are or not! :) I would also take Milk Thistle to protect your liver as well, very powerful stuff. :) And don't back off from taking some coconut oil in your diet, it is supposed to be very easy for your liver to assimilate. Like I said before however, mix it in with your meals, and only a tablespoon per meal if your liver is sensitive right now. You may even need to start out at a teaspoon. Oh, another question, were you taking pure virgin coconut oil? If it was RBD you could possibly even been hurting your liver more by having to filter more chemicals, depending on which brand. An another possibility is you bought "tainted" coconut oil, one that was in fact not pure coconut oil but partly coconut oil and mostly vegatable oil. This would definetly be hard on your liver! Any vegatable oil in large doses would do that, soy, corn, canola, ect. Remember, Olive oil is not a vegatable oil! Olives are fruits. :) Below is an article I copied and pasted, it has to do with the olive oil industry--but the same thing has happened occasionally in the coconut oil industry. So another tidbit...buy from a company you trust! If you are buying virgin coconut oil make sure it is clear, like water. Now if it is expeller pressed though it is different...

I think everyone knows that extra virgin olive oil is theoretically
the healthiest pourable oil. It is sought after by many who wish to
avoid the huge amounts of free radicals and several resultant
degenerative diseases that are promoted by other pourable oils. But I
said 'theoretically' for good reason: a huge scam involving olive oil
is being perpetuated by industry, and until the government controls
the situation the fact is that although the olive oil in the
supermarket may be labeled "extra virgin", there is no guarantee that
it even contains olive oil!

I kid you not. A recent study in Italy found that only 40% of the
olive oil brands labeled as "extra virgin" actually met those
standards. Italy produces 400,000 tons of olive oil for consumption
each year but over 750,000 tons are sold. Where do you suppose the
350,000 extra tons of "extra" extra virgin olive oil materialized
from? Of course, it is made up of the highly refined nut and seed
oils that you are trying to avoid, and sometimes even worse than
that. It's not healthy, and it's even occasionally deadly.

Over 20,000 people fell ill and 402 people died from the effects of
the toxic oil syndrome that struck Spain in 1981. After several
years, investigation eventually revealed that the olive oil had been
adulterated with industrial grade rapeseed oil.

The Food and Drug Administration (FDA) conducted an olive oil
purity study in 1995 and found that only 4 per cent of the 73 brands
of olive oils tested proved to be real, unadulterated olive oil. Most
products were adulterated with vegetable oils that have been shown to
cause heart disease. Oils such as canola, corn, cottonseed and soy
oils were used with as little as only 10% olive oil in some products.


The BBC reported in 1994 that around 40% of olive oil on British
supermarket shelves is adulterated with other less healthy and
cheaper vegetable oils.

The Albanian Ministry of Food and Agriculture inspectors
confiscated 3.5 tons of adulterated olive oil in 1996. Testing
indicated that it contained 10% expired (rancid) olive oil and 90%
sunflower oil. The scammers were fortunately apprehended.

Many shipments of olive oil originating from Spain contained a
known carcinogen. The shipments were apprehended for several months
by government authorities in the receiving country before Spanish
authorities reacted to their letters and disallowed the export.

Shenanigans within the food oil industry are ongoing in Canada as
well. Since 1997 the Food Inspection Agency (CFIA) has been checking
out olive oils to see if they are what they are advertised and
labeled as. Joe Di Lecce, a food specialist with the CFIA, says "we
found oils that consisted mainly of vegetable oils other than olive
oil, during inspections. "Some had sunflower oil, some had canola,
some had pomace oil." Di Lecce has looked at 100 oils, and found that
20 per cent are fake.

A word to the wise: When you purchase "pure", "pomace", or "lite"
olive oil you are getting little health benefit from these over-
refined oils, even if they are mainly olive oils. Of course, if your
olive oil is adulterated, then you are getting no benefits anyway. To
quote Stan Bacler, an "olive oil detective" for the Canadian Food
Inspection Agency, "if the price you're paying for extra virgin olive
oil seems too good to be true, it likely is."

Don't buy oil in plastic bottles. Plastic bottles are not provided
for your health or safety, but to increase corporate profits. Olive
oil reacts with the plastic, which contaminates it. Purchase only
glass bottles. Large quantities of olive oil should be sold in dark
glass bottles or in food grade cans.

The big corporate brands of overheated, refined olive oil that you
see in every market are not a quality product. Your olive oil should
be from small family farms, families who take pride in their work and
their cold-pressed product. When olives are handpicked the
traditional way, the olives are not bruised and only the ones ready
for pressing are taken to the press. On the other hand, large estates
reduce the cost of picking by using mechanical pickers. The olives
fall to the ground and are bruised, starting undesireable
fermentation. Mechanical picking drops olives that are not yet ready
for oil production, and when they are gathered from the ground many
of the older over ripened olives that have naturally fallen are added
when they shouldn't be.
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