PB Jenny

 

the coconut definitely added another dimension of “yum-ability”.

my achy breaky [freakin' delicious] heart

 

 

So let’s talk coconut, kay?

 

I’ll be straight up – I have definitely fallen victim to the notion that saturated fats should be avoided at all costs. Accordingly, I, well, avoided them at all costs. Macaroons? I’ll pass. Coconut creme pie? Nah, I’d rather have pumpkin (oh, what a bold face lie!) Poor coconut, given such a bad rep when no one really understands it. Sounds like a hormonal 16 year old rather than a fruit (or is it a nut? or a seed? who knows). Anyways, after seeing coconut oil, butter, milk, etc. all over the blogosphere, I was intrigued. So, I made use of the world wide web for something other than blogging, tweeting, and facebook stalking, and researched this alluring “forbidden” fruit, if you will.

What did I find? A whole ‘lotta good stuff!

The health benefits of coconut oil include hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, and bone strength. These benefits of coconut oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and its properties such as antimicrobial, antioxidant, antifungal, antibacterial, soothing, etc. — source

What Coconut Oil DOES NOT Do:

 

• Does not increase blood cholesterol level.
• Does not promote platelet stickiness or blood clot formation.
• Does not contribute to atherosclerosis or heart disease.
• Does not contribute to weight problems.

What Coconut Oil DOES Do:

• Reduces risk of atherosclerosis and related illnesses.
• Reduces risk of cancer and other degenerative conditions.
• Helps prevent bacterial, viral, and fungal (including yeast) infections.
• Supports immune system function.
• Helps control diabetes.
• Provides an immediate source of energy.
• Supports healthy metabolic function.
• Improves digestion and nutrient absorption.
• Supplies important nutrients necessary for good health.
• Supplies fewer calories than other fats.
• Promotes weight loss.
• Helps prevent osteoporosis.
• Has a mild delicate flavor.
• Is highly resistant to spoilage (long shelf life).
• Is heat resistant (the healthiest oil for cooking).
• Helps keep skin soft and smooth.
• Helps prevent premature aging and wrinkling of the skin.
• Helps protect against skin cancer and other blemishes.
• Functions as a protective antioxidant.”

– Source

 

Once mistakenly believed to be unhealthy because of its high saturated fat content, it is now known that the fat in coconut oil is a unique and different from most all other fats and possesses many health giving properties. It is now gaining long overdue recognition as a nutritious health food.

 

Coconut oil has been described as “the healthiest oil on earth.” That’s quite a remarkable statement. What makes coconut oil so good? What makes it different from all other oils, especially other saturated fats?

The difference is in the fat molecule. All fats and oils are composed of molecules called fatty acids. There are two methods of classifying fatty acids. The first you are probably familiar with, is based on saturation. You have saturated fats, monounsaturated fats, and polyunsaturated fats. Another system of classification is based on molecular size or length of the carbon chain within each fatty acid. Fatty acids consist of long chains of carbon atoms with hydrogen atoms attached. In this system you have short-chain fatty acids (SCFA), medium-chain fatty acids (MCFA), and long-chain fatty acids (LCFA). Coconut oil is composed predominately of medium-chain fatty acids (MCFA), also known as medium-chain triglycerides (MCT).

The vast majority of fats and oils in our diets, whether they are saturated or unsaturated or come from animals or plants, are composed of long-chain fatty acids (LCFA). Some 98 to 100% of all the fatty acids you consume are LCFA.

The size of the fatty acid is extremely important. Why? Because our bodies respond to and metabolize each fatty acid differently depending on its size. So the physiological effects of MCFA in coconut oil are distinctly different from those of LCFA more commonly found in our foods. The saturated fatty acids in coconut oil are predominately medium-chain fatty acids. Both the saturated and unsaturated fat found in meat, milk, eggs, and plants (including most all vegetable oils) are composed of LCFA.

MCFA are very different from LCFA. They do not have a negative effect on cholesterol and help to protect against heart disease. MCFA help to lower the risk of both atherosclerosis and heart disease. It is primarily due to the MCFA in coconut oil that makes it so special and so beneficial.

There are only a very few good dietary sources of MCFA. By far the best sources are from coconut and palm kernel oils. — Source

• http://www.coconutdiet.com/
• http://www.healthycoconut.com/
• This lovely ladies ode to the nut