Coconut oil may be one of the most misunderstood oils around.  This type of saturated fat is good for us as Coconut oil is primarily composed of medium-chain triglycerides (MCT’s), which do not contribute to heart disease the way other saturated fats do (think beef fat-long chain triglycerides).  Here are some benefits of coconut oil.

Weight management:  A 2009 study in Lipids found that coconut oil supplementation reduced waste size and did not raise total cholesterol levels as did other saturated fats.

Immune boost:  Coconut oil contains lauric acid, a powerful anti-microbial that combats infections from both fungi and viruses.  It also helps to combat pathogens in the digestive tract.

Skin conditions:  Studies have shown that coconut oil can reduce the symptoms of dermatitis and dry skin—and it can help with psoriasis and eczema.

How to use it:  Coconut oil can be substituted for most other oils.  Look for virgin or extra-virgin coconut oil that is not processed with chemicals and contains no trans fat.  Use it on crackers, stir-fries, oatmeal and hot cereals.  Substitute it for butter or other oils in baking.  Coconut oil is in a solid form below 75 degrees and liquid above 75 degrees.  It can be substituted for any cooking oil. “Sholly Sez!” 

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