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coconut oil
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
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