You probably realize by now that I LOVE coconuts - in all forms! I just found this article about coconut oil and wanted to share it with you.
For so many years we were told to avoid saturated fats and it simply did not make sense to me and my chemistry/science/logical mind. It always seemed to me that if a fat was completely saturated that it would be much more difficult for free radicals to scavenge electrons, resulting in oxidized, rancid fat. When you read this article by Drew Canole I think that line of thinking will make sense to you as well!
If you are not one of his Facebook followers, you might want to consider "liking" his page Juicing Vegetables. He generously shares great juicing recipes and other good health tips.
Most of the nutritional and therapeutic benefits of coconut oil come from the saturated fats in the oil. Benefits of saturated fats include its resistance to oxidation, long shelf life, and cooking properties.
One of the reasons why I use coconut oil versus other oils is because of the medium chain triglycerides (MCTs). Medium chain triglycerides (MCTs) have antimicrobial effects, help with digestion and aid in nutrient delivery. By contrast, most common vegetable or seed oils are comprised of long chain fatty acids (LCFAs), also known as long-chain triglycerides or LCTs.
LCTs are large molecules, so they are difficult for your body to break down and are predominantly stored as fat.
Ketones produced from MCTs can protect the heart, brain, kidneys, colon, pancreas and other organs. These amazing ketones also increase metabolic effects, anti-diabetes effects, anti-cancer effects, and anti-Alzheimer’s effects.
Alzheimer’s is a type of diabetes of the brain according to Mary Newport, M.D. The disease can start twenty years before symptoms emerge.
Mary Newport, M.D. describes this scenario that can occur in an Alzheimer’s patient:
“A person develops a problem with insulin, perhaps from consuming too many refined carbohydrates or simple sugars or from other epigenetic factors that overly increase blood glucose and insulin production. The body reacts to the constant barrage of insulin by eliminating cell receptors for it, thus creating insulin resistance. The lack of insulin also prevents insulin-sensitive brain cells from taking in adequate quantities of glucose, a primary brain fuel without which the cells in the brain stat to die off, leading to such diseases such as Alzheimer’s.”
According to Newport, when brain cells lack the ability to uptake glucose, they can potentially accept ketones and use them as an “alternative” source of fuel. Thus cells begin to regenerate. Ketones are metabolized in the liver after MCTs are consumed by the body. The leading drugs for Alzheimer’s contains high amounts of MCTs. At the time, Newport’s husband was suffering from Alzheimer’s. She began to add coconut oil to her husbands food and over time she saw his symptoms improving.
Most people don’t use coconut oil because they believe that saturated fats are not beneficial for cholesterol and the cardiovascular system. According to Beverly Teeter, Ph.D., from the University of Maryland, researchers have discovered that there are two types of cholesterol, LDL (bad) cholesterol and HDL (good) cholesterol and that coconut oil raises HDL levels.
There are many benefits of coconut oil. You can add coconut oil to your favorite dishes and also cook with it.
As you may know, I love juicing vegetables and fruits. I also love adding a tablespoon of coconut oil to my juice. It changes the texture of the juice, makes it more smooth and coconut oil actually helps with digestion and absorption of nutrients.
Check out one of my favorite drinks!