Monday, July 04, 2005

How to Open a Coconut video now playing at Live-Food.com!

Hi everyone,

We are pleased to announce that we have added our first video to the Live-Food.com site! It is titled "How to Open a Coconut" and coincidentally it shows you how to open a coconut. You can find it here:
http://www.live-food.com/videos/how_to_open_a_coconut.html

This video is the result of a collaboration between Live-Food.com and http://www.GreenGourmet.org.

Enjoy!
Stay lively!

Tony White

mailto:webperson@live-food.com
http://www.live-food.com

12 Comments:

Anonymous Anonymous said...

Dear Tonymon,

Thanks for the help, I was finally able to see your video and your starring role.

Other than production value comments {I am an NYU film grad} like lighting and other not very consequential aspects of the video, I have to say that your opening was a work of art. We don't bother with aesthetics here, we just hack it open with a machete, drink it, hack it in half, eat the jelly and consign the husk to the compost or the wood chipper.

We recycle coconut shell and husk after they dry out and use them in place of peat moss, growing medium and sprouting medium.

I have 20 large sacks of various grinds in my shop right now.

You fail to mention the nutritional differences that are vast between the coconut water, coconut milk, coconut jelly, and late, dry, coconut meat. Your comments about the fat are probably not at all valid in terms of that coconut in front of you. Those values are about the white, hard meat.

Those who do not digest lactose, probably do not digest the meat in any form very well. You may want to note that. But, they can drink the water and eat the young clear jelly with no problem, but should think about avoiding the milk and meat. I speak from 26 years of personal experience-- I never eat coconut meat or drink cocomilk, but always have eaten the jelly and drunk the water.

Cocopalm grows in salt water, as does mangrove, sea grape and sea almond. One would expect that these all have high trace mineral content-- you may want to find some science about that. Here in PR we drink coco for the health of our kidneys-- but I have seen no science on that either.

You proclaim the coco you opened to be good, but never taste it. It's only good if it is sweet. If not, it was in transit too long or in the sun after harvest too long or raised on a mountain far from the sea. A weak or sour coco is not good. Your viewers would not know from your description and failure to taste it!

Yes, I was entertained by the video, but perhaps you may wish to address some of the points mentioned above, particularly a more involved discussion of the various components of the cocopalm nut, and how they are very different in nutritional value and fat levels. Indeed, I believe the water is virtually fat free, and the jelly, very low fat. But I do not have the science at hand.

You may also wish to know that the remaining shell can be made into a cup that lasts forever, or many of thousands of other handy items. The fronds of the palm are woven for baskets and hats and sunshades.

Lastly, how much do you pay for the coco you display, in the store, retail?

Thank you very much and I hope some of these coco fanatic suggestions are of help to you and the Lively Gang.

I hope you take my questions seriously, as I really would like to know the values of the components.

Try a squeeze of sweet lemon {PR limón} in your coco. And stay lively.

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