Coconut oil is different than commonly used vegetable oils on the Western market today. The fact that many doctors and dietitians over the last half century discard it as a healthy oil is simply because of the stigma of saturated fats, and the harm that is associated with them. Not all saturated fats are bad for your health.
Benefits of Coconut Oil
The Women's Encyclopedia of Natural Medicine estimates coconut oil is 91 percent saturated fat, 3 percent omega 6 and 6 percent omega 9---both these omegas are essential fatty acids (EFAs), and they are necessary building blocks for many physiological processes in the body.
According to a leading researcher in the coconut oil industry, Dr. Mary Enig, 50 percent of the fatty acids in coconut oil is lauric acid. The only other food source with such a high concentration of this beneficial nutrient is human breast milk. Enig claims coconut oil is anti-viral, antibacterial and anti-protozoal because of this acid.
Although it is high in saturated fats, coconut oil is an underrated nutritious food. This healthy oil is easily digestible because it does not require bile salts to break down---making it extremely gentle on people with digestive disorders, or cancer patients who have a hard time eating. Beatrice Trum Hunter, MA, claims, "coconut oil is rich in MCTs [medium chain triglycerides], which provide an immediate source of fuel and energy, and enable the human body to metabolize fat efficiently." Many tropical cultures have been consuming coconut on a daily basis for thousands of years, with no serious side effects to their health.
Health Effects
Many studies have been done on the benefits of lauric acid. One such study, published in the Journal of Indian Medicine (October, 1998) concluded that coconut oil does not raise serum cholesterol levels negatively, and it will not contribute to heart disease, because it doesn't create plaque buildup in the arteries. They also found that this saturated fat could lower unhealthy cholesterol.
The authors of this study suggest returning to traditional saturated fats to improve our health. It is the highly processed, trans fat-based oils, used in butter and lard substitutes that contribute to arteriosclerosis diabetes and heart disease. A wide range of metabolic ailments commonly seen by doctors today are believed to be a direct result of our bodies not being able to process the fats consumed.
Cooking Oil
This healthy oil doesn't go rancid, since it is naturally high in antioxidants and doesn't need to be refrigerated. Because it is a saturated fat, it will solidify at room temperature, but quickly melts with heating. Store it away from direct light to preserve the beneficial nutrients and maintain freshness, even well after the expiration date on the label.
Coconut oil has a high burning point of about 450 degrees F and can be used for many applications in the kitchen, from baking to frying. It is a stable cooking oil---the nutrients don't break down during heating, like other vegetable oils do. Cook with it instead of olive oil or butter.
If you chill virgin coconut oil, it changes the taste to something more like a sweet cream or white chocolate versus just a bland oily flavor. You can eat it straight out of the jar, or spread it on bread like butter; or even add it to smoothies to receive the daily dose of its benefits and enhance the flavor.
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