Not All Saturated Fat Are Created Equal. Organic Coconut Oil Might Be Good for You After-All
Myth 1: coconut oil is bad for you because it is said to raise blood cholesterol and cause heart disease
Myth 2: Coconut oil is saturated fat and “saturated fats are bad for you”
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. The study used a hydrogenated coconut oil, which has no relevance to the non-hydrogenated coconut milk or coconut oil that you eat.
It is now known that the process of hydrogenation creates “trans fatty acids” (TFAs), which are toxic entities that enter cell membranes, block utilization of essential fatty acids (EFAs) and impede cell functionality. TFAs also cause a rise in blood cholesterol. Again, these substances are not present in natural coconut oil.
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.
People who eats Saturated Fat
Back in the 1930s, Dr. Weston Price found South Pacific Islanders whose diets were high in coconut to be healthy and trim, despite high dietary fat, and heart disease was virtually non-existent. Similarly, in 1981, researchers studying two Polynesian communities for whom coconut was the primary caloric energy source found them to have excellent cardiovascular health and fitness.
Where were all the clogged arteries and heart attacks from eating all of this “evil” saturated fat?
Obviously, coconut oil was doing nothing to harm the health of these islanders.
Why Coconut Oil Got Such a Bad Rep?
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.
Beginning with a flawed study four decades ago, continuing through the 1950s, intensifying in the 1980s, and again in the 1990s, the misinformation about coconut oil has been promulgated by such economically motivated organizations as the American Soybean Association (ASA), the Corn Products Company (CPC International) and the Center for Science in the Public Interest (CSPI).
“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.”
Coconut Oil in Your Kitchen
Extra virgin olive oil is the best monounsaturated fat and works great as a salad dressing. However, olive oil should not be used for cooking. Due to its chemical structure, heat makes olive oil susceptible to oxidative damage.
And polyunsaturated fats, which include common vegetable oils such as corn, soy, safflower, sunflower and canola, are absolutely the worst oils to cook with. Why?
Three primary reasons:
1) Cooking your food in omega-6 vegetable oils produces a variety of very toxic chemicals, as well as forming trans-fats. Frying destroys the antioxidants in oil, actually oxidizing the oil, which causes even worse problems for your body than trans-fats.
2) Most vegetable oils are GM (genetically modified), including more than 90 percent of soy, corn and canola oils.
3) Vegetable oils contribute to the overabundance of damaged omega-6 fats in your diet, throwing off your omega-6 to omega-3 ratio. Nearly everyone in Western society consumes far too many omega-6 fats — about 100 times more than a century ago — and insufficient omega 3 fats, which contributes to numerous chronic degenerative diseases.
There is only one oil that is stable enough to withstand the heat of cooking, and that’s coconut oil. So, do yourself a favor and ditch all those “healthy oil wannabes,” and replace them with a large jar of fresh, organic, heart-supporting coconut oil.
Weight Loss Stimulating Properties of Coconut Oil
In the 1940’s farmers tried coconut oil to fatten their animals but discovered that it made them lean and active and increased their appetite. Whoops! Then they tried an anti-thyroid drug. It made the livestock fat with less food but was found to be a carcinogen (cancer causing drug). In the late 1940’s, it was found that the same anti-thyroid effect could be achieved by simply feeding animals with soybeans and corn.
Anti-Cancer Effects of Coconut Oil
Some 50-year literature review showing the anti-cancer effects of coconut oil. In chemically induced cancers of the colon and breast, coconut oil was by far more protective than unsaturated oils. For example 32% of corn oil eaters got colon cancer whereas only 3% of coconut oil eaters got the cancer. Animals fed unsaturated oils had more tumors. This shows the thyroid-suppressive and hence, immuno-suppressive effect of unsaturated oils.
Antimicrobial (Antiseptic) Effects of Coconut Oil
Coconut oil contains medium chain fatty acids such as lauric (C-12), caprylic (C-10) and myristic (C-14) acids. Lauric acid, which also present in breast milk, has the greater anti-viral activity of these three fatty acids. The body converts lauric acid to a fatty acid derivative (monolaurin), which is the substance that protects infants from viral, bacterial or protozoal infections