For the last 25 years, governments, medical doctors, food advertising and health ‘experts’ in North America have highly recommended, even stressed low-fat and non-fat foods, cautioning people to avoid especially saturated fats, which is why coconut oil has such a bad reputation. Yet North America, not France (who own the Paradox - they consumes triple cream brie, steak au poivre and béarnaise sauce!) is the nation with galloping rates of obesity, leading us to wonder how effective the recommended foods really have been. We see "Low Fat" and "Low Cal" everything in the supermarket. The TV tells us that to lose weight we must avoid fat like the plague. So now its actually hard to find full-fat products. What do they replace all the yummy fat with? Sugar. But that's a whole other article.
So why eat something with such a long-standing bad reputation? Modern research has shown that not all saturated fats are alike and that the fatty acids in coconut oil have many beneficial properties. Many people suffer from a dietary fat deficiency – craving fried foods, feeling hungry after meals, drooping energy levels, feeling too fatigued to exercise, digestive problems or hormonal imbalances all indicate the need for healthy fats in your diet. Creamy sauces, buttered vegetables and crispy turkey skin taste good for a reason. It’s not that your body is trying to torment you by making unhealthy foods seem delectable – your body is using your taste buds to signify what you need. But because we have this inherent belief that fats are bad, we are afraid to listen to our bodies.
The exciting Chemistry of it all:
Coconut oil contains high levels of lauric acid, the medium chain triglycerides, which do not raise serum cholesterol or contribute to heart disease like the long chain triglycerides found in seed oils. Also most research done on coconut oil in the past was done on hydrogenated coconut oil, which has been altered from its original form, and we all now know how bad trans-fats are. (That’s why companies often label “NO TRANS-FATS” however, they often stuff the products with extra sugar or salt to keep the taste!)
Much research on the nutritional and medicinal benefits on coconut oil has surfaced in recent years. Much of that research has been done by Dr. Mary Enig. Dr. Enig has classified coconuts as a "functional food," which provides health benefits over and beyond the basic nutrients. She has specifically identified lauric acid as a key ingredient in coconut products:
"Approximately 50% of the fatty acids in coconut fat are lauric acid. Lauric acid is a medium chain fatty acid, which has the additional beneficial function of being formed into monolaurin in the human or animal body. Monolaurin is the antiviral, antibacterial, and antiprotozoal by product of lauric acid. Used by the human or animal to destroy lipid coated viruses such as HIV, herpes, cytomegalovirus, influenza, various pathogenic bacteria including listeria monocytogenes and helicobacter pylori, and protozoa such as giardia lamblia. As a "functional food," coconut oil is now being recognized by the medical community as a powerful tool against immune diseases.” –excerpts from Eat Fat Lose Fat by Dr. Mary Enig and Sally Fallon. Coconut oil is a powerful defense against cold sores if used on lips. It strengthens your immune system.
It is hard for many people to accept that their body needs fat, especially if they can see excess fat on their bodies. But your body’s visible fat stores do not necessarily result from fat consumption – in fact, its eating the wrong types of fats that can interfere with numerous biochemical processes in the body, contributing to weight gain.
The saturated fat in coconut oil is unlike the fat found in meat or other vegetable fats. It is identical to a special group of fats found in human breast milk which has been shown to improve digestion, strengthen the immune system and protect against bacterial, viral and fungal infections.
Some benefits of coconut oil:
Reduces risk of atherosclerosis
Reduces risk of cancer and other degenerative diseases
Helps prevent bacterial, viral, and fungal (including yeast) infections
Supports immune system function
Helps control diabetes, prevent osteoporosis
Promotes weight loss
Provides an immediate source of energy
Supplies fewer calories than other fats
Improves digestion and nutrient absorption
Has a long shelf life, naturally
Is heat resistant (a great oil for cooking)
Helps keep skin soft and smooth, prevent premature aging (topically)
Tastes great!!
Enjoy it on toast, in baking, to fry foods with, in tea, in sandwiches and soups, as a facial/body moisturizer.... the list goes on!
Raina Lutz of http://www.simply-love-food.ca