Coconut oil for healthy cooking

Coconut oil for healthy cooking

For years on end we have been bombarded with warnings from the government and health care practitioners not to consume saturated fats. The appalling truth is that this warning is not backed by actual scientific proof but by interpretations that are not correct.

There may be reasons to be cautious about consumption of saturated fats because these are the ones that are easily stored in the body. However, his does not extend to the so-called short- and medium chain triglycerides. Real butter (the name of butyric acid or a C4 fatty acid is derived from butter), coconut oil and to a lesser extent palm kernel oil (lauric acid or a C12 fatty acid) are examples of such fatty acids.

Why are these saturated fats exceptions? Because these fatty acids do not require bile to be disassembled in the body but go directly to the liver to be used as a direct energy source.

Coconut oil can be used in many different ways. Topically it can be used as a moisturizer and improve several skin conditions.
Orally, ingested, it can help with nutrient absorption of both minerals and vitamins.
Due to the antimicrobial and antifungal effect of coconut oil, it can be used along with probiotics and antibiotics to alleviate problems caused by overgrowth of harmful bacteria and yeast.

Regardless of health benefits there's the simple fact that saturated fats neither spoil nor deteriorate as rapidly as mono-unsaturated or poly-unsaturated fats and hence can safely be stored for a very long period of time outside a refrigerator and also withstand being heated to a high temperature.

The smoking point of clarified (odor-free) coconut oil is among the highest available along with that of clarified butter.
Just like with regular non-clarified dairy butter, non-refined extra virgin coconut oil cannot be heated as much, but is perfect for use at low temperatures or to add to a smoothie or protein shake.