In a segment called, “Solutions to Break Your Food Addictions” (aired Thursday, March 8), Dr. Oz featured Melt® Organic as his best replacement for butter on the Dr. Oz Show!
Given Melt®’s humble roots in my kitchen, I was ecstatic to see it on the Dr Oz Show! I thoroughly enjoyed seeing both Dr. Oz and a guest from his audience loving Melt®’s divine, creamy taste while enjoying the added bonus of excellent nutrition.
While Dr. Oz mentioned the flaxseed oil in the product, it’s the virgin coconut oil-flaxseed oil combination that is the foundation of Melt®’s Perfect Blend.
What is the Perfect Blend?
The concept of the Perfect Blend is based on extensive research that shows organic, quality sources of saturated fats, particularly medium chain fatty acids (MCFAs), are necessary for health and should be embraced in everyone’s diet in balance with other nutritious dietary fats. Just as we need Omega 3s in our diet, we also need MCFAs, which are in abundant supply in virgin coconut oil (VCO): about 75% of VCO is in the form of MCFAs, and the highest among any food source anywhere.
The essence of the Perfect Blend takes full advantage of the MCFAs found in VCO by combining them with oils high in Omega 3s, like flaxseed oil, because MCFAs help Omega 3s and other fat soluble nutrients like Vitamin D to be more readily absorbed and utilized by the body. Melt® offers 425 mg Omega 3s per serving, but even more noteworthy is the 2:1 Omega 6 to Omega 3 ratio, a distant leader in the category for offering excellent lipids nutrition.
Think about it: when we combine foods in a synergistic way, we can consume less food for the same effect because we are getting more with less.
The powerful, synergistic combination of MCFAs with Omega 3s has been around for a long time: German biochemist Dr Johanna Budwig was healing “incurable” forms of cancer from the 1950s to the 1990s using her prescription diet that blended flaxseed oil with quark and coconut oil with flaxseed oil to create spreads she recommended to her patients. (Dr. Budwig was a brilliant scientist and was the first to quantify the deleterious effects of hydrogenated oils on blood lipids back in the 1940s.)
However, if a blob of coconut oil on your spoon doesn’t sound appetizing nor a shot of flaxseed or cod liver oil, Melt®’s divine, silky, rich taste and creamy texture will make getting your daily MCFAs and Omega 3s much easier and more delicious. So go ahead and slather, spread, drizzle, bake, top, and cook your hearts out with Melt®. With our Fair Trade, Ecosocial, and non-GMO ingredients, you can also count on Melt® having the highest sustainability ethics standards.
Barcelo-Coblijn G, Murphy EJ (2009) Alpha-linolenic acid and its conversion to longer chain n-3 fatty acids: Benefits for human health and a role in maintaining tissue n-3 fatty acid levels. Progress in Lipid Research 48:355-374.
Budwig, J.1994. The Oil-Protein Diet Cookbook. Apple Publishing, Vancouver, British Columbia.
Budwig, J. 1994. Flax Oil as a True Aid Against Arthritis, Heart Infarction, Cancer, and Other Diseases. Apple Publishing, Vancouver, British Columbia.
Conner WE (2000) Importance of n-3 fatty acids in health and disease. American Journal of Clinical Nutrition 71(suppl):171S-175S.
Enig, M. 1999. Coconut: In Support of Good Health in the 21st Century. Presented at the 36th session of the Asia & Pacific Coconut Community, 21-25 June.
Enig, M. 2000. Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol. Bethesda Press, Bethesda, Maryland.