Cracking the Coconut Myth
For many years we’ve shunned coconut due to its high content of saturated fat and energy load. Despite being a saturated fat, nutritional scientists have discovered that virgin coconut oil is used to make energy rather than being converted into fat. It’s quick to absorb, places less strain on the pancreas, liver and digestive system and helps to speed up the metabolism assisting those with thyroid dysfunction.
Coconut oil becomes solid at approximately 22 degrees Celsius. When solid it’s known as coconut butter. Above 26 degrees coconut oil liquefies. It has a high smoke point and is extremely stable. Unlike polyunsaturated fats coconut oil has a long shelf life and is more resistant to rancidity.
- Lauric acid, a fatty acid found in coconut oil, may kill harmful bacteria and fungi and deactivate some viruses found in the body (including the herpes virus, measles and influenza virus).
- Coconut oil may help kill the parasite giardia.
- Coconut oil may reduce inflammation in the bowel and be useful in easing symptoms of IBS and Crohn’s disease.
- Coconut oil may increase the body’s Basal Metabolic Rate (BMR).
- Coconut Oil may lower LDL (harmful) cholesterol and increase HDL (beneficial) cholesterol.
- Due to the absence of polyunsaturated fatty acids, coconut oil may not contribute to cardiovascular diseases and atherosclerosis.
At the end of the day, if it’s weight loss you desire, the bottom line is that the energy intake in food must be less that the output (BMR) + energy expended. As part of a balanced healthy diet, with exercise, coconut oil may assist those with a slow metabolism but it’s unlikely to be of any benefit if overall eating habits do not change.
Judy Davy – The food Coach
Tags: food, Healthy Food, Judy Davy