The "lipid hypothesis" -- the theory that there is a correlation between the amount of saturated fat and cholesterol in the diet and the incidence of heart disease -- was first put forth in the 1950s. This is the basis of conventional dietary advice that you should avoid saturated tropical fats, like coconut oil, in favor of polyunsaturated oils. Biochemist, and internationally renowned authority on fats, Dr. Mary Enig, questions the veracity of the lipid hypothesis, citing a number of studies that cast doubts on it. This includes a study by heart surgeon, Dr. Michael Debakey. Enig suggests that coconut oil has a number of health benefits and should be an integral part of your diet
History
Coconut oil has been widely used in Asian, African and Pacific countries for hundreds of years. According to the Coconut Research Center, nearly one-third of the world's population is dependent on the coconut for food. It's oil, milk, juice and meat are staples in the diet. Coconut oil is widely used in traditional medicines, and is considered as a cure for all ills by the Pacific Islanders.
Cholesterol
Most of the fats in the diet, whether from plant or animal sources, are formed of long-chain fatty acids. Coconut oil is formed of medium-chain fatty acids, also called medium-chain triglycerides or MCTs. MCTs have a particular physiological effect on the body, which, according to the Coconut Research Center, results in coconut oil not raising cholesterol levels and may help reduce the risk of heart disease. The "Philippine Journal of Cardiology" concurs, and notes that countries like Sri Lanka, Indonesia and the Philippines, with high coconut oil usage, have low cholesterol levels and lower incidence of heart disease.
Health Benefits
Coconut oil contains capric acid and lauric acid, which transforms into monolauric acid in the body. Enig notes that these fatty acids have antiviral and antibacterial properties. Monolauric acid has been shown to combat the HIV virus and may also have an antiviral effect against herpes and antibacterial effect against chlamydia and other sexually transmitted bacteria. Other health benefits include improving digestion and absorption of vitamins and minerals, supporting and improving immune function and protecting against osteoporosis, notes the Coconut Research Center.
Types
Virgin coconut oil is extracted from fresh coconut meat. The extraction process does not involve heat treatment or chemicals. The oil retains the scent and aroma of coconuts and, according to the Coconut Development Board of India, has a 47 to 52 percent lauric acid content, which makes it retain its antiviral and antibacterial properties.
Refined coconut oil is extracted from the copra, the dried coconut kernel. According to a news item in "Sunday Observer" of Sri Lanka, it is refined, bleached and deodorized, destroying its nutrients, balance of fatty acids and health properties.
Cooking
Nutritionist Mike Geary votes virgin coconut oil as one of his top oils for cooking. The chemical composition of coconut oil makes it less reactive to heat and light and less prone to releasing harmful free radicals when subject to the heat of cooking.
Weight Loss
The MCTs in coconut oil are quickly metabolized in the body and readily used for energy when exercising. They help prevent the breakdown of muscle for energy, and raise metabolism which leads to weight loss.
References
- CoconutOil.com: Diet and Disease Not What You Think
- Coconut Research Center: The Tree of Life
- "Philippine Journal of Cardiology"; Coconut Oil: Atherogenic or Not ?
- CoconutOil.com: Coconut In Support of Good Health in The 21st Century
- CDB Processing Technology: Virgin Coconut Oil -- Project Profile
- "Sunday Observer": Some Coconut Oil Exposed To RBD.
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