Coconut oil

Because coconut oil is a saturated fat, it got a bad name when a campaign was started against all saturated fats.  Two things appear to have caused the bad press: 1) because some saturated fats contain cholesterol and cholesterol was erroneously blamed for plaque in the arteries, we assumed all saturated fats including coconut were bad and the main caused heart disease.  2) Some studies were done on coconut oil using hydrogenated coconut oil – the conclusion was that coconut oil was unhealthy, when really it is the hydrogenated fat that is unhealthy.  The reality is that coconut oil does not have cholesterol or trans fats.

Coconut oil contains lauric acid (found in breast milk) which is a strong antiviral, antibacterial, and antifungal.  Coconut oil also contains caprylic acid also containing strong antifungal properties that kill candida and other yeasts.

Coconut oil is a saturated fat – which is a good thing.  Saturated fat is stable at high temperatures so it can be used in high heat cooking and for frying (occasional, of course) without oxidizing the fats and avoiding free radical damage.  All of those great antioxidants we eat can be saved for processes we need such as detoxification and immune function, rather than to neutralize any rancid fats.

Make sure when you buy coconut oil or any oil, that it is not bleached, deodorized, or refined.  These processes use strong chemicals and strip the oils of their important properties and health benefits.  Also, buy your oils in glass vs. plastic whenever possible – this avoids transfer of plastics into the oil.

For an article by Sally Fallon and Mary Enig on coconut oil see:

http://www.mercola.com/2002/aug/17/saturated_fat1.htm

contact us at: 415.437.6807 or info@HealthfulLiving.org : all content copyright 2017 Healthful Living, LLC. All Rights reserved. : privacy policy : notices