by Autumn Barnett

Created on: October 31, 2008

You can help your teens snack their way to more energy and better health by adding two staples to your pantry: unrefined coconut oil and agave nectar. Both can be found in health food stores or the health and organic aisle of your grocery store. Use these organic products and you can reduce sugar consumption, improve digestion and maintain normal blood sugar levels without taking away the sweet, baked and crunchy foods kids and teens like so much.

Start with the sweet stuff. Sugar not only rots teeth, but interferes with mineral absorption and makes the teenage mood swing akin to channeling demons. In your recipes for banana bread, baked oatmeal bars, mixed fruit salad, yogurt smoothies, pies and tarts, chocolate sauce, and muffins use agave nectar in place of white or brown sugar. Agave is an all natural, plant based syrup similar to honey. It doesn't spike blood sugar the way honey or sugar does and there's no aftertaste. It's sweeter than honey or sugar, so go easy if you use it as a spread or drizzle it over fruit or plain yogurt.

Unlike honey, agave nectar will dissolve in cold liquids. Don't bring Kool-Aid or soda into the house; brew up some green, white, or fruity herbal tea, strain and chill, then sweeten each glass to taste. A good number of calories can be reduced by lowering soda consumption alone. Agave is also fantastic for sweetening coffee or hot black tea, and it's safe for diabetics.

Coconut oil, unfortunately, has an undeserved bad reputation. The American Heart Association, in its quest to eliminate all saturated fat from the American diet, has failed to educate the public on some of the distinctions between saturated fats and their effects in the body. Coconut oil contains medium-chain fatty acids, which are associated with lower rates of cardiovascular disease. While technically it is a saturated fat, it need not be avoided. It has a positive effect on metabolism and many health benefits. It's less likely to become rancid on the shelf, so it may be even a better choice than olive or canola oil, which are harmful to the body if rancid.

Coconut oil comes in solid form, but melts quickly over heat and has a high smoke point. Get rid of the microwave popcorn and pop yellow or white kernels in coconut oil. Use a saucepan or cooking pot with a lid. Melt enough of the oil to coat your kernels, which should only cover the bottom of your pan or pot with one layer. Turn up the heat to high. When the oil starts to sizzle, add some sea salt and spices.

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