Shredded Coconut Health Benefits

Shredded coconut is made by mechanically breaking down the copra, the dried kernel of the fruit. Normally served dried, shredded coconut maintains all of the fiber and the macro-nutrients present in its fresh form; this includes a high content of saturated fat and the highly-prized medium-chain fatty acids, only found in such concentrations in the coconut. The unusual nutritional make-up of the coconut results in a range of unusual benefits, from improved cardiovascular health to positive effects on the fat-burning process.

Cardiovascular Health

Shredded coconut may aid the health of the heart due to the coconut's oil content, which totals 60 percent of the dry weight. Although the reputation of saturated fats remains poor in the eyes of the public, coconut oil has shown to aid cardiovascular health in a range of experiments. Researchers from the Weston A. Price Foundation report how the consumption of coconut products can lower overall cholesterol, LDL cholesterol, triglycerides and lipoprotein(a), all biomarkers linked with higher risk of heart attacks and strokes. The same academics describe how the polyphenol content in the oil acts to limit oxidation of LDL cholesterol, itself an important step in the development of arteriosclerosis.

Fat Burning

The oil content of shredded coconut appears responsible for the fat-burning effects witnessed by doctors. Dr. Bruce Fife, the author of "The Coconut Oil Miracle," explains how the oil provides a wealth of medium-chain fatty acids that can enhance the fat-burning process in the body. The physician describes how, unlike other fats, these unique compounds travel directly from the intestines to the liver for immediate oxidation. They also burn more easily than other fats, causing an increase in both fat oxidation and the overall metabolic rate.

Antimicrobial

Those suffering from chronic infections may also benefit from eating shredded coconut, due to the anti-bacterial, anti-viral and anti-fungal properties it contains. The medium-chain fatty acids again take center stage in this regard. Fife explains how these medium-chain fats, so-called due to the length of their carbon backbone, can diffuse into the membranes of pathogenic organism before killing the cell by dissolving. Caprylic acid stands out as an excellent weapon against fungal species, while lauric acid remains particularly effective against bacteria.