In case you’re not familiar with candida, it’s a common fungus that inhabits your gut. Normally, your body keeps it under control. However, if you have immune problems, candida can run wild. Candida overgrowth can cause anything from chronic fatigue to bloating and gas—and if candida escapes from your gut to your bloodstream, it can cause serious infections. In short, rampant candida is bad news.
In the new study, researchers at Tufts University fed mice beef tallow, soybean oil, and coconut oil. Coconut oil, but not the other two oils, dramatically reduced levels of candida in the gut. The researchers say coconut oil’s effects are so striking that in patients with serious candida infections, doctors might be able to use it as an alternative to antifungal drugs.
So if you needed another reason to add coconut oil to your diet—now you have it! And to get you started, here’s a quick and easy salmon recipe from my new book, Dr. Kellyann’s Bone Broth Diet:
Roasted Salmon Gremolata
Prep Time: 5 minutes • Cook Time: 20 minutes
Yield: Makes 4 servings
1 pound salmon fillet
1 tablespoon + 1 teaspoon coconut oil, melted
Celtic or pink Himalayan salt
Ground black pepper
1/3 to 1/2 cup fresh lemon juice
1/2 cup chopped flat-leaf parsley
Preheat your oven to 425°F. Line a baking sheet with parchment.
Rub both sides of the salmon with the oil and place on the prepared baking sheet. (If the salmon has skin, place it skin side down.) Lightly salt and pepper the fillet, drizzle with the lemon juice, and sprinkle with the parsley. Bake for 20 to 25 minutes, or until the fish is opaque.
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