|
Organic, Virgin
Coconut Oil
- The ‘Good’ Saturated Fat
 Organic virgin coconut oil is a miracle oil that is not only wonderful
for taste but also for fat loss, fighting infections, supporting
healthy thyroid function, and stimulating the body’s production of
important anti-aging hormones.
We’ve been telling you about the good fats you should incorporate in
your diet, especially the omega-3 polyunsaturated fatty acids. But,
there are also beneficial saturated fats. Yes, you heard right,
healthy saturated fats! Some types of saturated fats can be
extremely important to your health, and you probably know next to
nothing about them.
Bad
Advice from the Experts
Organic, Virgin Coconut Oil is perhaps the healthiest saturated fat.
But you wouldn’t know this from our modern so-called diet and health
experts. As a savvy health consumer, you have probably heard from the
talking heads of the health community as they consistently warn us to
avoid saturated fats, especially those from beef and dairy, as well as
tropical oils such as coconut, palm and palm kernel oils.
These modern health experts tell us saturated fat consumption is
responsible for heart disease, obesity and cancer. They are missing
the target.
These are the same so-called health experts who for years told us to
load up on pasta and refined grains and whose poor advice must now
bear some responsibility for a national epidemic of obesity and
degenerative diseases.
Fortunately, Dr. Mary Enig and other independent thinkers and
scientists have written very persuasively that the studies done in the
1950s that formed the basis of the “bad” fat hypothesis were flawed.
The original research failed to distinguish between different kinds of
fat, notes Dr. Enig. This was a fundamental flaw, one so obvious to us
today, but, in earlier times, differentiating between the types of
fats apparently was not thought to be as important. The early
research, on which our dietary myths are now based, concluded all fat
to be bad—saturated, monounsaturated, or polyunsaturated.
Now,
of course, we know that not all fats are created equal, and that some
fats, indeed, are health promoting, while some truly are damaging to
our health.
We
believe the real culprits in heart disease are more likely to be
obscenely elevated intakes of human-made trans fatty acids from
hydrogenated oils, polyunsaturated fats high in omega-6 fatty acids
(such as those in corn oil and prepared foods), and over consumption
of carbohydrates, especially refined carbohydrates found in pastries,
candy and other processed foods.
In
fact, up until the 19th Century, coconut oil was often recommended in
cookbooks. But, as often happens, a marketing opportunity led to the
use of science as propaganda.
“The
tropical oils were very popular in the [United States] food industry
prior to World War II,” Dr. Enig notes. “With the war and the
shortages of imported tropical oils, an effort was made to promote
local oils, like soybean and corn oil.” Not surprisingly, the United
States is the world’s largest exporter of soybeans. “Studies were done
to show that coconut oil, and all saturated fats, were bad for one’s
health because they raised serum cholesterol levels. However, these
studies were done on hydrogenated coconut oil, and all
hydrogenated oils produce higher serum cholesterol levels, whether
they are saturated or not. Recent research shows that it is the
presence of trans fatty acids that causes health problems, as
they are fatty acid chains that have been altered from their original
form in nature by the oil refining process.”
Americans have been told lies about fats for a long time, especially
that soy, corn, canola, safflower, sunflower and cottonseed oils
should be their preferred oils—or, at least, these are the ones our
major food companies are using in products today. And, of course,
margarine has been crowned the king of spreads, taking the place of
healthy, wholesome organic butter.
Once
again, our so-called nutritional and health experts have steered us
wrong. Butter, coconut oil, and animal fats have nourished human
beings for several thousands of years. Yet, nowadays, these healthy
foods have been relegated to the sidelines of culinary custom,
replaced by new-fangled concoctions of very questionable nutritional
value. Nearly all commercial foods today avoid saturated fats, instead
relying on polyunsaturated or partially hydrogenated vegetable fats.
These may be “all vegetarian,” “no-cholesterol” foods. But they’re not
necessarily better for your health. Indeed, for the last five decades,
Americans have increased their consumption of unsaturated fats and
hydrogenated fats and have decreased their consumption of other types
of saturated fatty acids (as well as omega-3 fatty acids) and the rate
of deaths caused by heart disease has increased, as has obesity and
many immune system disorders. We think there is clear-cut link between
our rising consumption of these fats and rising rates of some
diseases. It is time to get back to the healthy fats from coconut oil,
as well as flax and salmon.
Healthy Cooking with Coconut Oil
Organic, virgin coconut oil is perhaps the most avoided miracle food
today, and we’re going to be devoting major reports over the next
several issues, telling health-conscious consumers about its benefits
and changing shopping habits. Coconut has been used as cooking oil for
thousands of years. It can be used to replace corn and canola oil
without requiring changes in recipes or cooking habits. Cooking and
baking with organic, virgin coconut oil can enhance the taste and
texture of virtually any recipe and at the same time, supercharge your
health.
Here’s why we recommend coconut oil:
Taste
Foods cooked in coconut oil taste better longer. If left at room
temperature unsaturated oils turn rancid fairly quickly. However, even
after one year at room temperature, coconut oil shows no evidence of
rancidity.
Rich
Source of Antioxidants
Coconut oil is packed with antioxidants, and it also reduces the
body’s need for vitamin E.
Promotes Thyroid Function
Coconut oil stimulates thyroid function. This, in turn, stimulates
conversion of production of low-density lipoprotein cholesterol into
the anti-aging prohormones and hormones pregnenolone, progesterone and
dehydroepiandrosterone (DHEA). These valuable agents prevent heart
disease, senility, obesity, cancer and other diseases associated with
premature aging, as well as chronic, degenerative diseases.
It
has been observed, for example, that the metabolic rate of people in
Yucatan, where coconut is a staple food, averaged 25 percent higher
than that of people in the United States, notes Raymond Peat, Ph.D.
“In a hot climate, the adaptive tendency is to have a lower metabolic
rate, so it is clear that some factor is more than offsetting this
expected effect of high environmental temperatures. The people there
are lean, and recently it has been observed that the women there have
none of the symptoms we commonly associate with the menopause. By
1950, it was established that unsaturated fats suppress the metabolic
rate, apparently creating hypothyroidism. Over the next few decades,
the exact mechanisms of that metabolic damage were studied.
Unsaturated fats damage the mitochondria, partly by suppressing the
reparatory enzyme, and partly by causing generalized oxidative damage.
The more unsaturated the oils are, the more specifically they suppress
tissue response to thyroid hormone, and transport of the hormone on
the thyroid transport protein. The thyroid hormone is formed in the
gland by the action of a protein digestive enzyme, and the unsaturated
oils also inhibit that enzyme. Similar protein digestive enzymes
involved in clot removal and immune function appear to be similarly
inhibited by these oils. Just as metabolism is ‘activated’ by
consumption of coconut oil, which prevents the inhibiting effect of
unsaturated oils, other inhibited processes, such as clot removal and
immune function, will probably tend to be restored by
continuing use of coconut oil.
Promotes Weight Loss
Another benefit from coconut oil’s unique ability to support thyroid
function is weight loss. In the 1940s, farmers tried coconut oil to
fatten their animals but discovered that it made them lean and active
and increased their appetite. This is probably also due to the
beneficial impact of coconut oil on thyroid function.
Protects Against Cancer
Coconut oil protects against cancer. Generally speaking, animals fed
unsaturated oils develop more tumors. Some 50 years of literature
demonstrate anti-carcinogenic effects from dietary coconut oil. These
animal studies show quite clearly the anti-cancer effect of consuming
coconut oil. In a study published in 1984 in the Journal of the
National Cancer Institute (JNCI) pure coconut oil was more
inhibitory than more refined medium chain triglyceride oil to
induction of colon tumors by azoxymethane. Chemically induced
adenocarcinomas differed 10-fold between corn oil (32 percent) and
coconut oil (three percent) in the colon. Both olive oil and coconut
oil developed the low levels (three percent) of the adenocarcinomas in
the colon, but in the small intestine animals fed coconut oil did not
develop any tumors, while seven percent of animals fed olive oil did.
Studies two years later also in JNCI showed that the anti-tumor
effects of coconut oil were also seen in chemically induced breast
cancer. In this model, the slight elevation of serum cholesterol in
the animals fed coconut oil was protective, as the animals fed the
more polyunsaturated oil had reduced serum cholesterol and more
tumors. The authors noted that “...an overall inverse trend was
observed between total serum lipids and tumor incidence for the 4
[high fat] groups.”
Antimicrobial Properties
Coconut oil has tremendous antiviral properties. Coconut oil contains
medium-chain fatty acids (MCFAs) such as lauric, caprylic and capric
acids. Of these three, coconut oil contains 40 to 55 percent lauric
acid, which has the greatest antiviral activity of these three fatty
acids. Lauric acid is so adept at fighting viral pathogens it is
present in large quantities in breast milk. The body converts lauric
acid to a fatty acid derivative (monolaurin), which is the substance
that protects infants and adults alike from viral, bacterial or
protozoal infections. Monolaurin is the antiviral, antibacterial, and
antiprotozoal monoglyceride used by the human or animal to destroy
lipid-coated viruses such as HIV, herpes, cytomegalovirus, influenza,
various pathogenic bacteria, including Listeria monocytogenes and
Helicobacter pylori, and protozoa such as Giardia lamblia.
Also, approximately six to seven percent of the fatty acids in coconut
fat are capric acid. Capric acid is another medium chain fatty acid,
which has a similar beneficial function when it is formed into
monocaprin in the human or animal body. Monocaprin has also been shown
to have antiviral effects against HIV and is being tested for
antiviral effects against herpes simplex and antibacterial effects
against chlamydia and other sexually transmitted bacteria.
Protects Against or has Neutral Effect on Heart & Circulatory Disease
In 1980, researchers compared the effects of diets containing 10
percent coconut fat and 10 percent sunflower oil on lipoprotein
distribution in male rats. Coconut oil feeding produced significantly
lower levels of artery-damaging pre-beta lipoproteins (very
low-density lipoproteins) and significantly higher levels of
protective alpha-lipoproteins (high-density lipoproteins) relative to
sunflower oil feeding.
“There is another aspect to the coronary heart disease picture,” notes
Dr. Enig. “This is related to the initiation of the atheromas that are
reported to be blocking arteries. Recent research is suggestive that
there is a causative role for the herpes virus and cytomegalovirus in
the initial formation of atherosclerotic plaques and the reclogging of
arteries after angioplasty. What is so interesting is that the herpes
virus and cytomegalovirus are both inhibited by the antimicrobial
lipid monolaurin; but monolaurin is not formed in the body unless
there is a source of lauric acid in the diet. Thus, ironically enough,
one could consider the recommendations to avoid coconut and other
lauric oils as contributing to the increased incidence of coronary
heart disease. Perhaps more important than any effect of coconut oil
on serum cholesterol is the additional effect of coconut oil on the
disease fighting capability of the animal or person consuming the
coconut oil.”
Organic, Virgin Coconut Oil from the Philippines by Garden of Life
and by Nature’s Blessings
Coconut Oil Shopping Tips
It’s important to prefer organic, virgin coconut oil using fresh
coconut meat or what is called non-copra (see below for a definition
of copra). Chemicals and high heating are not used in further
refining.
The
method used in the Philippines to produce organic, virgin coconut oil
from coconut milk is fermentation. The coconut milk expressed from the
freshly harvested coconuts is fermented for 24 to 36 hours. During
this time, the water separates from the oil. The oil is then slightly
heated for a short time to remove moisture, and filtered. The result
is a clear coconut oil that retains the distinct scent and taste of
coconuts. This is a traditional method of coconut oil extraction that
has been used in the Philippines for hundreds of years. Laboratory
tests show that this is a very high-quality coconut oil, with the
lauric acid content being 50 to 53 percent.
This
oil is not mass produced, but made by hand just as it has been done
for hundreds of years. Since the producers of the oil live in the
community where the coconuts grow, they personally guarantee that the
best organic coconuts available are used in producing this organic,
virgin coconut oil, and that no chemicals whatsoever are used in the
growing or processing of the coconuts.
Most
available coconut oils are made from copra, which is the dried kernel
(meat) of the coconut. Copra is made by smoke drying, sun drying, kiln
drying, or a combination of these methods. If standard copra is used
as a starting material, the unrefined coconut oil extracted from copra
is not suitable for consumption and must be further refined. This is
because the way most copra is dried is very unsanitary. Most of the
copra is dried under the sun in the open air, where it is exposed to
insects and molds. The standard end product made from copra is RBD
coconut oil. RBD stands for refined, bleached, and deodorized. Both
high heat and chemical solvents are used in this method.
The
RBD oil is also often hydrogenated or partially hydrogenated. Thus, it
is not a very good product.
Another difference between organic, virgin coconut oil and refined
coconut oils is the scent and taste. Organic, virgin retains the fresh
scent and taste of coconuts, whereas the copra-based refined coconut
oils have no taste at all due to the refining process.
Promising studies have been done on patients suffering from immune
deficiency and autoimmune diseases. So you can see that we’re big fans
of the healing properties of coconut oil. We recommend virtually
everyone consume coconut oil on a daily basis. We truly believe that
coconut oil is the best widely available oil to use for cooking and
baking and is even great when used externally to promote smooth and
supple skin.
Availability
Organic, Virgin Coconut Oil is the only coconut oil that is truly
virgin (unrefined) and is produced the traditional way. It’s a little
more expensive but well worth the extra cost for fresher and better
quality.
Organic, Virgin Coconut Oil
-
Made from
certified organic coconuts
-
Contains
antibacterial, antiviral, anti-fungal properties
-
Abundant in
medium chain fatty acids
-
Helps to improve
cholesterol ratios, raising levels of the “good” cholesterol,
high-density lipoproteins
-
Shown to support
healthy thyroid function
-
May help to
promote proper weight management
-
Helps to reduce
hypoglycemic cravings
-
May improve
symptoms of digestive disorders
-
Known to promote
smooth and supple skin
-
Can withstand
wide heat ranges without oxidation
-
Delicious
coconut flavor and aroma
Click Here for Product Information on Organic, Virgin Coconut Oil
Information
For More Information on the Benefits of Coconut Oil, we recommend
reading the following books:
Note: Statements
in this article have not been evaluated by the FDA. This information
is for informational and educational purposes only. We make no medical
or curative claims. If you are dealing with any health condition, it
is advised to see your health care practitioner. |
