Coconut Oil – How It’s Used In The Body:
Coconut oil is composed of medium chain triglycerides. These are digested and metabolized differently from other fats. Instead of being packed away into fat cells, they are used to produce energy. They burn like carbohydrates instead of fat. The increase in energy production stimulates metabolism. As metabolism increases the rate at which you burn calories increases. So after eating a meal containing coconut oil, your level of energy is higher, your metabolism is running at an elevated level, and you burn calories at an accelerated rate. As long as you don’t over eat, coconut oil can help you lose excess pounds.
Coconut Oil Benefits:
Coconut oil is beneficial for both diabetics and those who struggle with weight problems. It helps improve insulin secretion and insulin sensitivity, thus reversing the effects of insulin resistance.
For thousands of years people in Southeast Asia and other island countries have consumed coconuts and coconut oil daily without ill effect. In these countries heart disease is relatively rare. In fact, those people who eat the most coconut have the lowest heart disease rates in the world. Heart disease and diabetes were completely unknown illnesses until just a few decades ago after they began replacing traditional foods, such as coconut, with Western foods high in sugar and refined grains.
Coconut Oil = Anti-inflammatory:
Recent medical research has shown that medium chain triglycerides possess anti-inflammatory and antioxidant properties, both of which help protect the arteries from clogging up with plaque and the heart from succumbing to heart disease.
One of the most remarkable characteristics of coconut oil is its antimicrobial properties. When eaten, medium chain triglycerides in coconut oil are transformed by the body into powerful germ fighting substances that kill disease causing viruses, bacteria, and fungi.
Additionally, coconut oil strengthens the immune system, improves digestion, protects against cancer, enhances thyroid function, and helps protect against and heal many other health problems.
Coconut Oil – Very Stable:
Coconut oil is versatile. It can be used in just about any recipe that calls for vegetable oil, shortening, butter, or margarine. It is excellent for cooking. Unlike other vegetable oils, it’s very stable when heated and does not create toxic byproducts. That is why coconut oil is the oil I recommend to use when frying, or other high heat applications. You can feel safe when you eat it, knowing that you are not damaging your health.
Because coconut oil is very stable, and does not need to be refrigerated. Coconut oil melts at 76°F, becoming a clear liquid that looks like almost any other vegetable oil. Below this temperature, it solidifies and takes on a creamy white appearance. To liquefy hardened oil, simply immerse the bottom of the jar in hot water for a few minutes (this is why I recommend glass jars over plastic containers).
Two at the most popular types of coconut oil are virgin and expeller pressed. Virgin coconut oil has had minimal processing, and retains a mild coconut taste and aroma. Expeller pressed coconut oil has undergone more processing and is essentially flavorless and odorless. Start with the one that has the most appeal to you. If you like the flavor of coconut than virgin coconut oil is perfect. Or, keep both around for different uses – breakfast eggs in expeller pressed coconut oil and virgin coconut oil in baked goods.
- Definition: Coconut Oil (bellasugar.com)
- Product Recommendation: Nutiva Organic Extra Virgin Coconut Oil (eatgfcf.wordpress.com)