Benefits Of Organic Coconut Oil

Organic coconut oil is an unrefined, non-hydrogenated plant oil that's produced from fresh coconut kernel without the use of harmful chemicals. The production process retains a maximum amount of the active medicinal compounds in this organic oil, including lauric acid, caprylic acid and capric acid. Modern research studies have found that these coconut oil compounds provide a number of benefits.

Possible Weight Loss

Coconut oil can be a healthy source of dietary fat when you're trying to lose weight, according to Bruce Fife. In his book “The Coconut Miracle,” he writes that it contains fewer calories than most oils and has no toxic trans-fats. Furthermore, the saturated fats in coconut oil are in the form of medium-chain triglycerides (MCTs), which are more easily metabolized than long-chain triglycerides (LCTs) and are less likely to get stored as body fat.

Improves Immune Function

Coconut oil is rich in lauric acid, a compound that supports immune function, according to Jon J. Kabara, Ph.D., Professor Emeritus at Michigan State University. He writes that when you take coconut oil, the body converts the lauric acid in this oil into a compound called monolaurin. Kabara reports that monolaurin is a potent immune system stimulant that can also be obtained from human breast milk. It helps nursing babies to fight off infection while their immune systems are developing.

Functional Benefits

According to the Coconut Research Center, coconut oil is classified as a functional food because it provides a number of benefits beyond those provided by its nutritional content. Fife notes that more than half of the fatty acids found in coconut oil are in the form of lauric acid and capric acid, two compounds that have potent anti-viral, anti-bacterial and anti-protozoal properties that aid in treating genital herpes, influenza, HIV/AIDS, hepatitis C and gum disease.

Culinary Benefits

Organic coconut oil is very stable because of the high levels of saturated fat that it contains, according to Lita Lee, Ph.D. This makes it less susceptible to oxidation that causes rancidity and gives it a longer shelf life than other cooking oils. She says unsaturated oils in cooked foods become rancid in just a few hours, which is one reason for the "stale" taste of leftovers. Coconut oil is more heat-resistant, and therefore can be used for high-heat cooking without forming trans-fats.