I love coconuts. I love them whole as baby coconuts for their water. I love them as milk. I love them as coconut pieces slightly browned and added to yoghurt, or thrown in my porridge and into sugar free sweet treats, and I love using coconut oil in cooking.
I’ve had lots of people ask me about coconut oil more recently, specifically why it is ok for us to use. With so much education the wrong way for the past 30 years about fat being the enemy, we now know that sugar is the enemy and we need to un-learn the ‘anti-fat’ message (See my post here for more info https://mothernurture.me/2012/11/20/quitting-sugar-6-weeks-on/).
Coconut oil is full of saturated fat, the good stuff. Sarah Wilson’s “I Quit Sugar” website is a plethora of info if you quit sugar, and recently posted an article on why the stuff is so good for you. I’ve re-posted it below, but you can find the full link here:
Coconut oil is mostly made up of medium-chain fatty acids (MCFAs), also called medium-chain triglycerides or MCTs. MCFAs are smaller than most fatty acids. They permeate cell membranes easily, and do not require special enzymes to be utilized effectively by your body. On top of that, MCFAs are easily digested, thus putting less strain on your digestive system.
These factors, and more, imbue coconut oil with a bunch of unique health benefits:
It helps you lose weight
MCFAs are sent directly to your liver, where they are immediately converted into energy rather than being stored as fat. On top of this, MCFAs help stimulate your body’s metabolism, and increases the activity of the thyroid. MCFAs are transported directly to the liver, promoting “thermogenesis” which increases the body’s metabolism, leading to weight loss.
It curbs sugar cravings and energy slumps
Because MCFAs go straight to your liver to be used as energy, coconut oil is a source of instant energy to your body, much like when you eat simple carbohydrates. But although both carbs and coconut oil deliver quick energy to your body, the latter does not produce an insulin spike in your bloodstream. The former does. This saves you from a slump, and is good news for anyone struggling with insulin and craving issues.
It’s the healthiest oil to cook with
Coconut oil has a super high smoke point, which means it can be cooked to high temperatures (fried etc) without becoming unstable and thus oxidising in the body. It’s also the only oil to remain stable enough while still helping to promote heart health, support weight loss and thyroid function. Use coconut oil instead of butter, olive oil, vegetable oil, margarine, or any other type of oil called for in recipes, particularly those requiring frying and high temperatures.
It’s anti-viral and anti-fungal
Fifty per cent of the fat content in coconut oil is a fat rarely found in nature called lauric acid. Interestingly, the only other place it can be found is in breast milk. Lauric acid is considered a “miracle” ingredient because of its unique health promoting properties. Your body converts lauric acid into monolaurin, which has anti-viral, anti-bacterial and anti-protozoa properties. Coconut oil is also great for candida.
There are many advantages to boosting your metabolic rate: your body’s healing process accelerates, cell regeneration increases to replace old cells, and your immune system functions better overall. When your immune system is functioning well, your body will be less inflamed.
It’s REALLY good for thyroid issues
It’s great on your skin
Coconut oil, applied as a moisturizer, is absorbed into your skin and connective tissues, where it helps keep your connective tissues supple and strong, which helps to reduce the appearance of wrinkles and lines. Coconut oil on your skin also acts as an exfoliator for the outer layer of dead skin cells. Smooth!
How do you like your coconut?!