Since the 1960s, coconut oil has been unfairly labeled as "unhealthy." The media reported studies of how tropical coconut oils were laden with artery-clogging fats. What wasn't reported was the fact that the coconut oil used in the studies was hydrogenated — not the virgin oil used for centuries as a staple food. We now know it's hydrogenation — artificially adding a hydrogen molecule to oils in order to make them shelf-stable — that's the problem, not coconut oil. Hydrogenated soy, corn, and canola oils — loaded with dangerous trans-fats and processed with toxic hexane solvents — are routinely added to packaged foods. Hydrogenation which fattened corporate profits and American waistlines is now linked with diseases.
Coconut is one of the most healthy super foods in the world. This is the reason that baby formulas often include coconut oil as an ingredient. Coconut oil is cholesterol- and trans fat-free, contains only 1% Omega-6 and is rich in medium-chain "good fats" that doctors recommend.
Lauric acid is one of the good fats that comprises about 50% of coconut oil. Lauric acid is a rare medium-chain fatty acid found in mother's milk that supports healthy metabolism and is now being studied for its anti-fungal, anti-viral, and anti-bacterial health-protecting properties. Some researchers predict that lauric acid will become as well known in health circles as Omega-3 is today. The Monsanto company has already developed a GMO canola oil variety that attempts to mimic coconut oil's high percentage of lauric acid. As we learn about the downsides of consuming too many Omega-6 vegetable oils, coconut oil is making a comeback. We suggest 3 tablespoons of extra-virgin coconut oil a day.
During the 1930’s, a dentist named Dr. Weston Price traveled throughout the South Pacific, examining traditional diets and their effect on dental and overall health. He found that people eating diets high in coconut products were healthy and trim, despite the high fat concentration in their diet.
Similarly, in 1981, researchers studied populations of two Polynesian societies. Coconut was the chief source of caloric energy in both groups. The results, published in the American Journal of Clinical Nutrition, demonstrated that both populations exhibited positive vascular health. There was no evidence that the high saturated fat intake had a harmful effect in these populations.
Back in the 1940s, farmers found out about this metabolism effect by accident when they tried using inexpensive coconut oil to fatten their livestock. Instead, coconut oil made the animals lean, active and hungry.
Coconut oil is great for skin care. It helps protect your skin from the aging effects of free radicals, and can help improve the appearance of skin with its anti-aging benefits.
Physiologist and biochemist Ray Peat, Ph.D. considers coconut oil to be an antioxidant, because of its stability and resistance to oxidation and free radical formation. He believes that it reduces our need for the antioxidant protection of vitamin E.
Many experts believe coconut oil may help restore more youthful-looking skin. As coconut oil is absorbed into the skin and connective tissues, it helps to reduce the appearance of fine lines and wrinkles by helping to keep connective tissues strong and supple.
Coconut oil not only brings temporary benefits to the skin, but it will aid in restoring your skin's youthful appearance. The coconut oil will aid in exfoliating the outer layer of dead skin cells, making the skin smoother. It also penetrates deep into the layers of the skin to strengthen the underlying tissues.
Coconut oil is ideal as a high-heat cooking oil, a "better than butter" replacement on bread and steamed veggies, or a tasty and nutritious substitute for shortening in baking.
We suggest you use coconut and palm oils for cooking, and olive (a heat-sensitive oil with a low smoke point), hemp, and flax oils for cold dressings. This will help increase your levels of healthy Lauric Acid, Omega-3, and GLA fatty acids, while lowering your intake of Omega-6 and junk oils. While you need to consume a 3:1 ratio of Omega-6s to Omega-3s, the average American diet provides a ratio of 15:1 and often 30:1 !
How coconut oil is processed is the key to optimizing its taste, texture, color, and aroma. Nutiva uses fresh coconuts and the oil is cold-pressed. Contrast this to much of the coconut oil used today in cooking and body care: first the coconut is chopped and left to dry in the sun for days, then the meat is scooped out and sent thousands of miles to giant oil mills where the oxidizing coco meat is refined, bleached, and often deodorized — and ironically this product is often labeled as "certified organic."
There is no comparison between Nutiva¹s extra-virgin Organic Coconut Oil, with its light taste, pleasant aroma, and pure white color, and industrialized coconut oil, with its bland taste, faint aroma, and off-white color.
Click here to buy Nutiva's Coconut Oil.