The latest product to take the nutrition world by storm is coconut oil. If you haven’t already heard about how this product is being substituted for other fats, you will soon –like right about now.
Coconut oil is an edible oil extracted from the kernel or meat of matured coconuts harvested from the coconut palm. It’s become quite popular in cooking, especially if you’re looking for a vegan alternative to traditional fats. It’s high in saturated fat, but because much of the saturated fat of coconut oil is in the form of lauric acid, coconut oil may be a better alternative to vegetable oils when solid fats are required.
Studies have shown that coconut oil can help our bodies fight off viruses and bacteria. It also helps ward off yeast, fungus and candida. Coconut oil can help control thyroid and blood sugar, as it improves insulin use in the body. Coconut oil can boost thyroid function, helping to increase metabolism, energy and endurance. It increases digestion and helps to absorb fat-soluble vitamins. One study found that women who consumed about two tablespoons of coconut oil daily for 12 weeks not only did not gain more weight but actually had lowered amounts of abdominal fat, a type of fat that is difficult to lose and contributes to more heart problems.
Substitute coconut oil for most fats in baking recipes.