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Oct 27, 2017, 1:29 pm93 pts
EcoWatch
By Rosemary Stanton , Nutritionist & Visiting Fellow, UNSW Coconuts have been a valued food in tropical areas for thousands of years, traditionally enjoyed as coconut water from the centre of the coconut, coconut flesh or coconut “milk" (made by steeping the flesh in hot water). Solid white coconut oil (I'll…
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