Cuckoo for Coconuts!


Coconut oil has long been regarded as an unhealthy fat in the United States, although it is enjoyed liberally in many other countries, especially where the coconut palm naturally flourishes. In those countries it is a key daily dietary component.

However, here in the West we are beginning to rethink this narrow-minded stance, as there are solid scientific arguments that contradict prior opinion. Coconut oil is a saturated fat, and a healthy diet should consist of no more than 6% saturated fat out of total fat intake. However, most of what we consume in the United States consists of artery-clogging long-chain saturated fats derived from animals. The plant-based medium-chain fatty acids or medium-chain triglycerides (MCTs) tend to digest quickly, producing energy and stimulating the metabolism. A number of studies have found that the MCTs in coconut oil neither are as readily converted into stored fats as long-chain fats are nor can be readily used by the body to make larger fat molecules. It now appears that if we replace unhealthy fats such as margarine, shortening, and conventional vegetable oils with coconut oil, we will not only store less body fat but also increase our metabolism. The fatty acid profile of coconut consists primarily of caprylic and lauric acids, which support immune function. Researchers have also discovered that the lauric acid fraction in coconut oil has antiviral and antimicrobial properties.

Coconut oil is practically tasteless, which means that it will not adversely affect food flavors.

Where in your meal preparation can you incorporate this healthy fat?

9 thoughts on “Cuckoo for Coconuts!

  1. I use the organic extra virgin coconut oil and it is so great to cook with and if you bake, this makes anything you bake come up fabulous. Pan sauteed veggies are yummy. eggs come up fluffy and don’t burn in the pan. I can’t say enough about this. It’s the best thing you can do to eliminate the bad fats and tastes great too.

  2. I use it for everything! In my morning coffee, in place of oils or butter in recipes, for pan frying, and for skin care. I can’t even use any other oil now except the occasional olive or grapeseed oil.

  3. I made the switch to extra virgin organic coconut oil for cooking and baking about 3 yrs ago, have since branched out to coconut flour, coconut vinegar, and I keep a small jar of the oil just to use as a moiturizer, great for dry skin or the times you didn’t apply enough sunscreen. I have always loved coconuts, now I understand why, they are so good for the body! Just use moderation as with all things.

  4. Extra virgin coconut oil is simply genius. I cook with it, I eat it, great sunscreen and its the best moisturiser I have ever used. I took a walk to the store one day and returned lobster red, smeared this stuff on and in 2 days golden brown without pealing. Its pretty viscous so just spread it all over after your shower on wet skin and pat dry. Next morning you will look younger, your pores will be smaller and don’t be surprised if your feet look like they did when you were 20. Love at first smear!

  5. Pingback: coconut oil {LOVE} | the healthy ginger

  6. Pingback: All About Healthy Fats & Oils | VARIETARIAN DIET

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  8. Coconut oil is an edible oil extracted from the kernel or meat of matured coconuts harvested from the coconut palm (Cocos nucifera). Throughout the tropical world, it has provided the primary source of fat in the diets of millions of people for generations. It has various applications in food, medicine, and industry. Because of its stability, it is slow to oxidize and, thus, resistant to rancidity, lasting up to two years owing to the high saturated fat content.^

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