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!”