My coconut year (and the results)

I’ve written about my love of coconut and have incorporated it into my diet – mostly in the form of unsweetened coconut and coconut oil in my homemade granola and Indian soups and stews with full-fat coconut milk. These foods have been a staple of my diet for about a year now.

Although I don’t have a scientific process for examining cause and effect, in that year my cholesterol went up where it should have gone down and down where it should have gone up. My doctor said if it were anyone else, she wouldn’t even comment.

But it is not anyone else, it’s me, and she knows I take this stuff seriously.  She gets that I’m annoyed. I explained the details of my coconut year, and she agreed cutting back would probably bring my numbers back to where I want them. I hadn’t realized coconut was so high in saturated fat. Like 85 percent! Yikes.

Because it would be too simple to blame it on the coconut, during that year I also stopped taking a daily fish oil supplement. That scoundrel Jane Brody of the New York Times reported there doesn’t seem to be evidence fish oil supplements do anything but generate expensive urine. I’m all about cheap pee, so I stopped taking the pills.

As soon as I got my metabolic panel results – back to fish oil for me. The doctor agreed it was a prudent move.

Yogurt is another possible culprit, although I suspect not. I make my own yogurt using whole milk and eat a serving with breakfast nearly every day. Although I haven’t gained weight, one could argue the fat contributes to my cholesterol. I’ve been eating whole milk cheese for years, and my cholesterol was fine.

Nothing I’ve read puts a target on whole milk yogurt. But just for the sport of it, I made a batch of 2 percent, and it’s delicious. The texture is the same although perhaps slightly tarter. I definitely liked the 2 percent better for raita – grated cucumbers in yogurt to accompany spicy curry. For the sake of science, I’ll keep making 2 percent.

She was pleased with my blood sugar, which has remained stable with no medication or treatment. I am pre-diabetic, a condition I attribute to my origins at the bottom of the gene pool. I mean, really? I did not know a thin, active person could be at risk, but there you have it. I’m careful about carbs and sugar, and it appears to be working.

The visit went well, although I had a long list of stuff to go over, and they said I only had a 20-minute appointment. I didn’t know there was such a thing. Apparently, you have to request 40 minutes, and I will do that next time. I admit to being a wee bit manipulative, but we got through my list.

I don’t like my oncologist, and I got a referral to a female oncologist who also specializes in genetic research. I had ovarian and breast cancer and am BRCA1-positive. The other oncologist, a man, was surprised I did not have reconstruction and seemed squeamish about looking at my flat chest. I’m hoping the female doctor will have a better grip on reality.

The other big issue was my vertigo. The doctor agreed vertigo sucks and is referring me to vestibular rehabilitation therapy – some sort of physical therapy for inner ear disorders. I’m looking forward to it!

As I was leaving, she said, “You aren’t exercising outside with this air quality are you?” We’ve experienced days of dreaded red status – unhealthy for anyone – as a result of the fires more than 100 miles away. I said I was planning to play golf the next day, and she said, “Please don’t. This is bad stuff. You work too hard to be healthy to let this get you.”

For once, I listened. I canceled my tee time and am not doing much of anything outside until the air quality improves. In the meantime, I’m not eliminating anything from my diet – including yummy coconut – but I am going to be more careful and lean Mediterranean.

I previously shared my recipe for coconut granola, which I still love, but I’m updating here with olive oil and seeds instead of coconut. I made it yesterday, and it’s delicious.

Donna’s Low-Sugar Granola 

1 ½ cups old-fashioned rolled oats

1 cup mixed raw seeds (hemp, sunflower, sesame, etc.)

1 cup mixed raw nuts, coarsely chopped (cashews, pecans, almonds, walnuts, etc.)

1 tablespoon brown sugar

¼ teaspoon sea salt

1 tablespoon maple syrup

1 egg white, lightly whisked

1/4 cup olive oil

Preheat oven to 325 degrees.

Line a ½ sheet pan with parchment.

Mix dry ingredients together and add liquids. Taste and add more salt if needed.

Spread mixture in the sheet pan and cook for 20 minutes – stir gently and turn pan half-way through cooking time. It should be golden brown but not too dark – it may need 3-5 minutes more cooking time. Let cool and store in airtight container.