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At one time coconut oil received negative press in the USA because of its high level of saturated fat. However, modern research has shown that not all saturated fats are alike and that the fatty acids in coconut oil the medium chain triglycerides do not raise serum cholesterol or contribute to heart disease, but are in fact very healthy. Also, some negative studies done on coconut oil in the past were done on hydrogenated coconut oil, which has been altered from its original form. Other studies have clearly shown that traditional Asian cultures that eat significant amounts of coconut in their diet, do not suffer from the modern diseases seen in cultures that promote a low-fat diet.
Much research on the nutritional and medicinal benefits on coconut oil has surfaced in recent years and has classified coconuts as a "functional food," which provides health benefits over and beyond the basic nutrients. Lauric acid has been specifically identified as a key ingredient in coconut products. More than 50% of the fatty acids in coconut fat are lauric acid. Lauric acid is a medium chain fatty acid which has the added beneficial function of being formed into monolaurin in the human or animal body. Monolaurin is the anti-viral, 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, heliobacter pylori, and protozoa such as giardia lamblia. Some studies have also shown that free lauric acid has antimicrobial effects.
As a "functional food" coconut oil is now being recognized by the medical community as a powerful tool against immune diseases. Several studies have been done on its effectiveness, and much research is currently being done on the incredible nutritional value of pure coconut oil.
Coconut oil is an edible oil that has been consumed in tropical places for thousands of years. Studies done on native diets high in coconut consumption show that these populations are in good health, and do not suffer from many of the modern diseases of western nations.
Coconut oil was once prevalent in western countries like the United States as well. With a long shelf life and a melting point of 24c, it was a favorite in the baking industry, but a negative campaign against saturated fats in general, and the tropical oils in particular, led to most food manufacturers abandoning coconut oil over the years in favor of hydrogenated polyunsaturated oils that come from the main cash crops in the US, particularly soy, which contain trans fatty acids.
These polyunsaturated oils were not a big part of the diet of previous generations. So how has the health of Americans changed now that polyunsaturated oils are, for the most part, all one finds on supermarket shelves across the USA. We think the answer is obvious, judging by the obesity and heart disease problems. We encourage you to take an honest look at the research presented on the internet, and consider the "other side" of the story, whether it be coconut oil, saturated fats, or the new hydrogenated vegetable oils!
Much research on the nutritional and medicinal benefits on coconut oil has surfaced in recent years and has classified coconuts as a "functional food," which provides health benefits over and beyond the basic nutrients. Lauric acid has been specifically identified as a key ingredient in coconut products. More than 50% of the fatty acids in coconut fat are lauric acid. Lauric acid is a medium chain fatty acid which has the added beneficial function of being formed into monolaurin in the human or animal body. Monolaurin is the anti-viral, 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, heliobacter pylori, and protozoa such as giardia lamblia. Some studies have also shown that free lauric acid has antimicrobial effects.
As a "functional food" coconut oil is now being recognized by the medical community as a powerful tool against immune diseases. Several studies have been done on its effectiveness, and much research is currently being done on the incredible nutritional value of pure coconut oil.
Coconut oil is an edible oil that has been consumed in tropical places for thousands of years. Studies done on native diets high in coconut consumption show that these populations are in good health, and do not suffer from many of the modern diseases of western nations.
Coconut oil was once prevalent in western countries like the United States as well. With a long shelf life and a melting point of 24c, it was a favorite in the baking industry, but a negative campaign against saturated fats in general, and the tropical oils in particular, led to most food manufacturers abandoning coconut oil over the years in favor of hydrogenated polyunsaturated oils that come from the main cash crops in the US, particularly soy, which contain trans fatty acids.
These polyunsaturated oils were not a big part of the diet of previous generations. So how has the health of Americans changed now that polyunsaturated oils are, for the most part, all one finds on supermarket shelves across the USA. We think the answer is obvious, judging by the obesity and heart disease problems. We encourage you to take an honest look at the research presented on the internet, and consider the "other side" of the story, whether it be coconut oil, saturated fats, or the new hydrogenated vegetable oils!
For more research information
Scientific Research
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