You guys know how much I love my Coconut oil......I eat it and wear it! I had a friend send me a message that she needed some advice on Coconut Oil.I am planning to share alot of information in my book.However,I would like to touch on a few of the numerous health and immune supporting benefits of my favorite oil.
Coconut oil has received a bad rap through the years because it is THE most saturated of all the oils (at 92% it is nearly solid at room temperature- this is the difference between saturated and unsaturated, FYI)Of course if you have listened to me EVER--you know that Saturated fats offer amazing health benefits. Coconut oil has been proven to normalize blood lipids, nourish Thyroid function and protect the liver from damage associated with alcohol and other toxins. It has wonderful anti-inflammatory and immune supporting properties. It is anti-viral, anti-fungal and anti-microbial, naturally. So, you can see how beneficial it can be to use internally and externally.
BEAUTY:I use the coconut oil exclusively on my skin and at almost 45, its keeping the wrinkles away and leaving soft, smoothe and supple skin. My husband uses it as a hair gel-no more flakes or product build-up.
COOKING: I use it as my primary cooking oil- as it is very heat stable offers great flavor to any dish from eggs to my sons favorite gluten free brownies!
Here is a bit more information: Oh and by the way....my favorite brands are Nutiva and Tropical Traditions. Enjoy!
1. How much coconut oil should one ingest daily to receive its benefits?
The benefits of coconut oil are mainly from the nutrient value of medium chain fatty acids (MCFAs). The best comparison in nature as to the percentage of MCFAs being consumed in a diet is human breast milk. To equal the amount of MCFAs a nursing infant would receive in one day, an adult would need to consume about 3.5 tablespoons of coconut oil a day according to researchers. Since coconut oil in nature is packaged inside the coconut meat, it is recommended to consume this amount throughout the day with food high in fiber and protein. However, for those not used to coconut oil in their diet, it is best to start out with an amount far less than this first, to see how your body reacts.
2. Are there “side effects” to Coconut Oil?
Coconut oil is a food, not a medication, and therefore it does not have “side effects.” Since individuals vary, there could be adverse reactions, especially if your body is used to a low-fat diet regimen. The most common reaction is diarrhea. While 3.5 Tbsp. is recommended as the daily intake by some researchers, it is probably best not to start with that amount, or eat it all at once. Spread it out over the course of the day, and reduce the amount you ingest if there are unwanted effects. Like any food, some people could possibly have allergic reactions to coconut oil as well, although it does NOT contain any appreciable amounts of protein as the meat of the coconut would, and most food allergies are related to proteins. Traditionally coconut oil has nourished millions, if not billions, of people throughout Asia for thousands of years.
3. How does one use Coconut Oil?
There are many ways to use coconut oil and incorporate it into one’s diet. Since it is a stable cooking oil, one can simply replace unhealthy oils in their diet with coconut oil. Since it is a solid most of the time at room temperature or when refrigerated, it can be a butter or margarine substitute for spreads or for baking. Any recipe calling for butter, margarine, or any other oil can be substituted for coconut oil. It is popularly mixed in with “smoothies.” Many people do eat it simply by the spoon full. If you refrigerate or freeze Virgin Coconut Oils the taste changes completely, and some describe it like a “candy” or “white chocolate.” Some people fill up ice cube trays with coconut oil and then store them in the freezer. Some people use it as a spread, and a lot of people put it into their coffee or tea.
4. Does Coconut Oil need to be kept in the refrigerator, and how long does it last?
No, coconut oil does not need to be kept in the refrigerator. In the Philippines and other tropical climates, where the ambient air temperature is much higher than North America, people traditionally have not refrigerated coconut oil. Virgin Coconut oil is very stable since it is unrefined and mostly saturated. The expiration dates on our Virgin Coconut Oils are for two years, and on our Expeller-pressed coconut oils they are 18 months, but they will usually be fine much longer than the expiration dates. We do recommend you store the oil out of direct sunlight. In the tropics coconut oil is almost always a liquid, since it’s melting point is about 76 degrees F. In North America it will usually be a solid, butter-like consistency. It can be stored in either form.
5. Is Coconut Oil a liquid or a solid?
Coconut oil is liquid above 75 degrees F. (25 C.), and below that it will be a solid fat. It can be stored in either form, and it can be liquefied easily by applying low level heat.
6. Is Coconut Oil safe for pregnant women?
Since coconut oil is a food and is a staple for many living in Asia, it is considered safe for anyone. In coconut producing countries it is considered normal and good food for pregnant and lactating women, since it contains lauric acid which is also present in breast milk. However, the cautions of reactions as stated above should be noted. Many in Western countries are used to a low-fat diet, and it is best NOT to begin experimenting with coconut oil while pregnant if your body is not used to it. If, however, you have been consuming coconut oil regularly without any adverse reactions, there is no reason to discontinue while pregnant, and many good reasons to continue consuming it.
7. Will cooking with Coconut Oil cause it to become hydrogenated and toxic like hydrogenated oils?
No. Hydrogenation is an industrial process where hydrogen molecules are introduced to the oil to make it solid at room temperatures. It chemically alters the oil and creates harmful trans fatty acids. Cooking with coconut oil does NOT introduce hydrogen into the oil or hydrogenate it. Coconut oil is a very stable oil even at higher temperatures. However, it is best not to cook beyond the smoke point of coconut oil, as this will begin to deteriorate the oil and turn it yellow. Once it has turned dark yellow, the oil should be discarded and no longer used. The smoke point of coconut oil can be increased by combining it with Palm Shortening or Virgin Palm Oil. Both of these oils have a much higher smoke point, and are suitable for high heat, such as deep frying.
A very intriguing and informative book on the many benefits of Coconut Oil....
My Favorite Coconut Oil.....
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