Coconut Oil

Coconut oil is truly an ideal food. It is not hydrogenated, contains no trans fats and is very stable with a long shelf life. It is a wonderful substitute for butter or margarine and because it does not revert to trans fatty acids when heated, it is a healthy choice for cooking.

The coconut is highly valued for its nutritional and curative properties but it is the oil in the coconut that makes it truly superior as a health food. Coconut oil is comprised predominately of medium-chain triglycerides (MCT). This fat is completely different from saturated fat found in meats and other vegetable oils and has a number of health benefits. One of the many benefits of coconut oil is that it helps protect against heart disease, stroke and hardening of the arteries. In addition to the germ-fighting properties, medical research has shown that medium-chain triglycerides also possess anti-inflammatory and anti-oxidant properties.

The benefits from using coconut oil are many. Coconut oil can also help people to lose excess body fat, increase energy and improve thyroid function. The fatty acids in coconut oil are used by the body as a source of fuel to produce energy. This stimulates metabolism. An increase in metabolism, in turn, increases the rate at which calories are consumed.

~Lois Dickey
Department Manager

Sources: “Coconut Lover’s Cookbook” by Bruce Fife, N.D. and “Coconut Cuisine” by Jan London.
photo credit: Chiot’s Run cc