Health Benefits of Coconut Oil Coconut oil has been very misunderstood over the last four decades. Early studies on the effects of dietary fats concluded that all saturated fats are harmful. We now know that all saturated fats are not the same. Most experts now agree that the real culprits of dietary oils are polyunsaturated, hydrogenated vegetable oils, such as margarine, shortening or other highly processed oils found in cookies, candies, baked goods, boxed to bake items, canned foods and most restaurant foods. These oils are easily oxidized within the body, thus creating a toxic residue which contributes to many degenerative diseases, including heart disease, diabetes, senility and dementia, obesity, hypertension, stroke, depression, hypoglycemia, thyroid disorders and cancer. In contrast, natural virgin coconut oil is easily digested and does not undergo significant oxidation, even if left at room temperature for a year or longer In two separate studies on traditional tropical populations, researchers concluded there is no evidence that saturated fat from coconut oil has a harmful effect on these populations. Below are some other reasons why coconut oil should be considered as a healthy alternative when it comes to dietary oils. Unsaturated fats from seed oils are predominately made of long chain triglycerides. During the process of digestion, they must be broken down into shorter pieces in order to be used in the body. This conversion is accomplished with the help of bile salts produced in the liver and stored in the gallbladder. In contrast, coconut oil is more easily absorbed through the small intestines without the need of bile from the liver. People without gallbladders or who cannot digest fats (like those with cystic fibrosis) can usually do well on coconut oil. Most seed oils will oxidize easily and actually become toxic when they are exposed to high temperatures. In contrast, coconut oil resists oxidation, even at high temperatures. From this perspective, coconut oil is one of the best choices for cooking. The medium chain triglycerides (MCT's) in coconut oil are metabolized very efficiently in the body and burned as fuel rather than stored as fat. By adding coconut oil to their diets, people often discover they have more energy than before. Many people in the US are diabetic or have some degree of insulin resistance. Even though they are eating, they are not getting optimum energy from their food. Coconut oil is not dependent on insulin and burns very efficiently as a high quality fuel in the body. Recent studies show that MCT's are linked to improved insulin sensitivity and researchers are studying the possible benefits of coconut oil for diabetics. Lauric acid, which makes up about 50% of the fatty acids in coconut oil, will dissolve the lipid envelope that protects many pathogenic bacteria, viruses, yeast and parasites. Lauric acid is the major fat in human breast milk which helps nursing infants fight off these pathogens. Using coconut oil as the dietary staple can help the body resist a wide range of viral diseases, including yearly 'flu' and measles. Coconut oil is also known to have strong anti-inflammatory properties and has long been used in Ayurvedic medicine for inflammation in the G.I. tract and on the skin. As a moisturizer, coconut oil produce a slightly acidic pH, ideal for keeping the skin healthy and free from pathogens and inflammatory conditions. In her book, titled Know Your Fats, lipid scientist Dr. Mary G. Enig, states, "Recently published research has shown that natural coconut oil in the diet leads to normalization of body lipids, protects against alcohol damage to the liver and improves the immune system's anti-inflammatory response." For anyone with high cholesterol or who needs to lose weight, dietary fats should be chosen carefully. In this case, I recommend high quality organic olive oil as the best choice for all uses. But otherwise, coconut oil offers many benefits and can safely be added to the diet as an excellent oil for cooking. |
