Coconut Water

Coconut Water is naturally:

• Low in Carbs
• 99% Fat Free
• Low in sugars
  

Coconut Water contains organic compounds possessing healthy growth promoting properties that have been known to help:
Keep the body cool and at the proper temperature
Orally re-hydrate your body, it is an all natural isotonic beverage
Carry nutrients and oxygen to cells
Naturally replenish your body's fluids after exercising
Raise your metabolism
Promote weight loss
Boost your immune system
Detoxify and fight viruses
Cleanse your digestive tract
Control diabetes
Aid your body in fighting viruses that cause the flu, herpes, and AIDS
Balance your PH and reduce risk of cancer
Treat kidney and urethral stones
Boost poor circulation

The coconut is one of the greatest gifts of this planet.
Coconuts are a prehistoric plant which can survive many months floating at sea.
The coconut is a natural water filter that takes almost 9 months to filter each liter of water. The water travels through many fibers being purified where it is stored away STERILE in the nut itself.

This coconut water is pure clear and is one of the highest sources of electrolytes known to man. Coconut water is identical to human blood plasma which makes it the universal donor. Plasma makes up 55% of human blood. By drinking coconuts we give ourselves a instant blood transfusion.

Many peoples lives have been saved in 3rd world countries by the coconut.
Coconuts in their young stage of growth are the most health enhancing.
Drink at least one a day (I drink 5 or 6). Coconuts are a great blood purifier.

Other comments on Young Coconuts:
"It's a natural isotonic beverage, with the same level of
electrolytic balance as we have in our blood. It's the fluid of
life, so to speak."

In fact, during the Pacific War of 1941-45,
both sides in the conflict regularly used coconut water - siphoned
directly from the nut - to give emergency plasma trasfusions to
wounded soldiers.

Most coconut water is still consumed fresh in tropical coastal
areas - once exposed to air, the liquid rapidly loses most of its
organoleptic and nutritional characteristics, and begins to ferment.