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January 15, 2019
The views on coconut have been mixed in the past. Some told us to avoid it because of its high saturated fat content, while others pointed to the countless benefits. Now, doctors seem to finally have come around to the benefits of cooking with coconut oil, though some still maintain certain reservations.
Coconut is very high in saturated fats, which is why many experts told us to stay away from it. However, new studies suggest that this, in fact, is untrue. When it comes to coconut in this whole debate, some suggest that trouble only arises when using refined and hydrogenated coconut oil.
Therefore, to get the benefits, use organic, unrefined virgin coconut oil.
To this day, countless studies are highlighting the many benefits of coconut oil, but what makes coconuts so special? Well, it’s what scientists have identified as medium-chain fatty acids, comprising of lauric acid, capric acid, and caprylic acid.
Unlike other fats that need to go through a 26-step process during digestion, coconut oil only takes three steps, so it’s very easy to digest. What’s more, it doesn’t readily store as fat because the liver processes it. In addition, coconut oil has antifungal as well as antimicrobial properties.
When it comes to the cholesterol issue, well, coconut oil increases the healthy cholesterol and decreases the bad cholesterol levels in the body.
At this point, the benefits of cooking with coconut oil are clear. Coconut oil is good for your hair and skin, as well as your heart, digestion, and overall well-being.
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