Why Organic Coconut Flour? Part 1 - History

Why Organic Coconut Flour? Part 1 - History

 Coconut flour is one of the most popular substitutes for regular wheat flours. Being highly nutritional, and delicious, it is an amazing gluten-free alternative to your all-purpose flours.

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  Coconuts were originally cultivated on islands in Southeast Asia, such as the Philippines and Malaysia. Although no one knows the exact history and discovery of coconut flour, It was admired in Tahiti and other parts of Polynesia. It started as a by-product of coconut milk made from the leftover pulp. Once they drained and extracted the milk, they would take the pulp from the meat to be dried in an oven, most likely using a traditional Tahitian oven, called an Ahima’a. Presumably, they would place the pulp in the underground oven, and once the pulp had dried would then grind it into flour and filtrate.

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 After its discovery, coconut flour was particularly mainstream in countries such as the Philippines, Malaysia, New Zealand, and many others. More recently, coconut flour has been trending in diets such as the Paleo diet, recommended due to it being grain-free. In America alone, 3 million people suffer from the disorder celiac disease, and are recommended to completely refrain from consuming any grains, as it is especially dangerous for their digestion, which makes coconut flour the absolute best alternative for baking flour, and even breading.

 For diets such as the keto (or ketogenic) diet, it is extremely beneficial because it is low in carbs and high in fiber. You do not have to be on a diet to enjoy coconut flour, however. The myriad of health benefits makes it a great option for everyone wanting to make a healthier choice.

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