Virgin coconut oil has a long history of application and is widely used in the fields of baking, food processing, baby food, medicine, and beauty and skin care.
Excessive intake of saturated fatty acids has long had a bad reputation for harming human health. Nowadays, people are slowly learning that even if natural vegetable oils contain saturated fatty acids, it cannot be said that they are unhealthy, but it depends on the type of saturated fatty acids. Like lauric acid, for example, this short-chain (C12), relatively low-saturated medium-chain saturated fatty acid is still beneficial to human health.
Whether an oil is beneficial or harmful to health is determined by many factors, which are absolutely related to the type of fatty acid and the production and processing of the oil.
According to Bruce Fife, a famous American nutritionist, coconut oil is a long-forgotten health food.
Contrary to the general public’s impression that “saturated fats are bad for your health”, coconut oil not only does not cause high cholesterol and heart disease, but is actually healthier than regular cooking oils. Nutritionists point out that the medium-chain fatty acids contained in coconut oil are easier to digest than other vegetable oils, which can promote the body’s metabolism and will not cause vascular embolism.
The countries that produce the most coconut oil in the world are Costa Rica and Malaysia, where residents have much lower heart rates and blood cholesterol levels than other countries.
Another survey found that in Southeast Asian countries that consume more coconut products, the incidence of heart disease is only 2.2%, while in the United States, where coconut product consumption is low, the incidence of heart disease is 22.7%.
Due to its easy hydrolysis, easy digestion and absorption characteristics, coconut oil is also more suitable for digestive disorders and weak constitutions. People with cholecystectomy, gallstones, cholecystitis and pancreatitis should not eat all kinds of oils containing long-chain fatty acids, but they can eat coconut oil.
In everyday life, virgin coconut oil is a secret weapon for adding extra points to hot dishes, sauces or desserts. Its taste is mild and earthy, and because of its high temperature resistance, it is very suitable for frying, frying or baking at high temperature.
Frying potatoes in coconut oil is the best thing on earth. In addition to being both crispy and easy to digest, you don’t have to worry about consuming too much fat while enjoying the food.
Brazilian researchers have found that adding extra virgin coconut oil to your diet provides healthy levels of “good” cholesterol (HDL). It can even help people with coronary heart disease lose excess weight and reduce their waistline, both factors that protect your heart.
Post time: Feb-28-2022