On Feb. 21, 2012, Dusty Tinsley wrote in explaining that his mother is struggling with Alzheimer's and he'd read research that coconut oil was recommended for this condition. He wondered about how to use it.

First, let's quickly look at the research (which goes back as far as 1966) around this oil. Dusty's right - while it can't reverse the disease, it's been shown in some studies to mitigate many diseases. Once wrongly accused of increasing cholesterol levels, coconut oil is now actually being used by doctors in the treatment of a variety of disorders. Clinical studies have shown that coconut oil has anti-microbial and anti-viral properties, and is now even being used in treating AIDS patients. It protects against viruses and helps keep the immune system strong.

It's nature's richest source of medium chain fatty acids, especially lauric acid, the antiviral, antibacterial, and antiprotozoal monoglyceride used by the human or animal to destroy lipid coated viruses such as HIV, herpes, cytomegalovirus, influenza, various pathogenic bacteria including listeria monocytogenes and heliobacter pylori, and protozoa such as giardia lamblia.

Whew! Well, science aside, now here's the answer to Dusty's question - "What can I do with coconut oil?" I LOVED this question and I'm the gal to answer it! First, I use it exclusively as my skin cleanser and moisturizer. I no longer use any commercial products that are loaded with chemicals, fillers, perfumes, and other mystery ingredients. After all, the skin is the largest organ of the body, and it absorbs whatever is slathered on it. I'm real leery of applying chemicals to my skin for that reason. And because coconut oil is a single chain fatty acid, the skin can completely absorb it. Most oils and moisturizers only sit on top of the skin.

I melt one cup coconut oil in the microwave and add 15 to 20 drops of lavender essential oil, and 5 drops of peppermint essential oil. I stir this all together. It will eventually solidify. Then to wash my face I put about a teaspoonful in the palm of my hand, sprinkle about one teaspoon or so of cornmeal over that, and that's what I cleanse my face with each morning and evening. The cornmeal exfoliates and the coconut oil cleanses (because it's anti-mircrobial) and moisturizes wonderfully well (because it's a single chain fatty acid). I also add about three tablespoons of this coconut oil mixture to my bath water. Say goodbye to buying hand and body lotions!

I add 1 teaspoon of coconut oil to my green smoothie each morning. I use it exclusively along with butter, for baking. I don't even have shortening in the house anymore. I fry with it as well. It has a high smoking point. I never use vegetable oil anymore either.

Well, God bless you and your mother, Dusty - Alzheimer's is a tough road to walk, and we hope these suggestions help. Now, how about a wonderful soup recipe, taken off of the website of my favorite brand of coconut oil, Tropical Traditions (www.coconutdiet.com, or www.tropicaltraditions.com). You'll find dozens of wonderful recipes on this site that you'll want to save to your Cook'n Recipe Software (version 10). I have two chapters in my software dedicated to coconut oil: "Cooking with Coconut Oil" and "Baking with Coconut Oil."

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Southwestern Black Bean Soup

Serves 4-6

2 Tbsp coconut oil
1 large onion, chopped
3 garlic cloves, minced
6 cups water
2 cups black beans, soaked over night and drained or three (15-oz) cans black beans, drained
1 cup fresh corn kernels, cut off the cob, or frozen corn
1 (4 1/2 oz) can diced green chilies or 2 Tbsp diced fresh mild green chilies
1/4 cup chopped cilantro
2 Tbsp tomato paste
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder
Pinch freshly ground pepper
1 tsp sea or Celtic salt
Garnish options: minced onion, plain yogurt or sour cream

In large soup pot or Dutch oven, melt coconut oil. Add onion and garlic and saute until tender. Add water and beans and bring to boil. Reduce heat and simmer, covered, for 1 1/2 hours or until beans are tender. (If using canned beans, simmer for 30 minutes.)

Stir in corn, chilies, cilantro, tomato paste, cumin, oregano, chili powder, and black pepper, and simmer, uncovered, for 30 minutes, or until soup is somewhat thickened. The longer it simmers, the thicker it will become. You may want to pour half the soup in a blender and puree, depending on taste. This will thicken the soup quickly and give it a nice, creamy consistency. Or, you may want to hold the corn until the soup is pureed, and then add. Add the salt at the very end and stir in.

Pour the soup into bowls and top with your garnishings.

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