I love coconut oil, except in the winter!

When its time to wave good bye to summer and BBQs, that aroma and our use of coconut oil carries on. From sunburn soother, moisturiser, lip balm and antibacterial fighter, to antiviral, antifungal and antiprotozoal substance over all the months, it truly stands up to its accolades.

Not only is it magnificent for the outside but is highly beneficial for our insides too. With relatively high levels in iron, phosphorus and zinc, and its capric acid content can help counter sexually transmitted diseases too. But it’s the Lauric Acid, Caproic Acid, Caprylic Acid and Capric Acid that gives it the wow factor.

Coconut oil is the new kind of saturated fat (well old really) that you want to be getting in your diet. Its fat is a stable oil under moderate heat, made up of lauric acid which is present in mother’s milk, and is an invaluable medium-chain fatty acid (MCT) and in fact something that can only be found in 3 dietary sources, butterfat, palm kernel and coconut oil, with coconut oil being the healthiest option. The MCT usually extracted for its pure benefits takes that component which enhances brain function and the immune system, and is not stored as fat, rather used as energy ^[1] making it a highly desirable fuel for the body.

As for the versatile water and highly desired coconut meat and milk it contains, coconut is rich in fiber and nourishing for the soul, a welcome addition to the western diet which can be sorely lacking in these qualities. For generations Islander people consumed coconut meat, milk and oil daily. Although their diet was high in saturated fat primarily from coconut, western conditions like diabetes, cancer and heart disease were virtually unseen. These people had youthful complexions, soft wrinkle free skin, almost no skin cancer and very good health. It was when foods native to these people were dropped did they start to have the same health concerns as other countries, and their lives changed.

Prior to WWII the healing properties of coconut was used to help alleviate coughs, constipation, malnutrition, skin infections, toothaches, earaches and flu. But this all changed when the war was over, and the US proclaimed hydrogenated oils to be healthier. By the 1960’s a weak scientific theory claimed that saturated fats^[2], such as coconut increased bad LDL cholesterol and should not be consumed, but rather the new hydrogenated oils. Sadly many are still not aware of the damage hydrogenated oils do to the body.

Saturated fat hard when cool, displays the stability qualities we like to see in a fat. Non-reactive and hard to damage, we want to have a fat molecular structure that is not going to steal and bond with other molecules. We want the body to recognise the simple structure and we want to know that the reaction will be minimal as it works within the body. So even though it can be a little annoying to have your coconut oil go solid, you really don’t want it any other way. The hydrogenated oils may be easier to work with but are the consequences worth it? More on that another day.

Consuming the oil whilst is cool is the safest way to retain all its benefits, and I like to add it to my morning smoothie or even mixing it into ground nuts with coconut flakes to have as a snack. Now recognised and deservedly so as a great ingredient to use, you will find many recipes where you can learn how to make the most of it qualities and flavour.

A fairly stable fat under heat, it is a great substitute for butter and other oils in baking and can be heated between low – medium temperatures before reaching its smoke point^[3] Whilst hydrogenated oils are usually rancid and so processed that they are of little benefit to the body when used.

No food should be cooked at high heat for it to be nutritious to the body, so by storing and using this oil in your cooking can help remind you to be healthier, and perhaps cut back on that pan or grill cooking.

Coconut oil not only fuels your metabolism, but boosts your thyroid, protects and beautifies your skin and benefits your brain. As the medium chain fatty acid is used straight for energy and metabolised by the body it creates ketones^[4]. Ketones  looking to be imperative to fight off Alzheimers, Parkinsons, Huntingtons and Multiple Sclerosis, the diseases on the increase today. These are frightening illnesses and can be treated if caught in time, through a change in diet.

So why not be preventative and if you haven’t already, start putting coconut in your diet today.

 

 

1 Wood R; 2010: The new whole foods encyclopedia

2  Journal of the History of Medicine and Allied Sciences, How the Ideology of low fat conquered America Volume 63, Issue 2, 1 April 2008, Pages 139–177, https://doi.org/10.1093/jhmas/jrn001

[3] Masley Dr Steven MD, LLC/Oil Smoke Points

[4] Gedgaudas Nora; 2017: Primal Fat Burner, Pg 33