Coconut Oil – Bottom Line: One of the Best

The fatty acids in coconut oil (called medium-chain triacylglycerols, or MCT) are shorter and more water-soluble than those in other oils, such as Olive oil or the over-used Canola oil. This type of fatty acid is directly routed to the liver where it is readily burned for fuel, instead of stored as fat.

Now you’re asking… ‘Isn’t coconut oil saturated fat? And isn’t saturated fat a no-no’?

Due to this similarity to other saturated fats, coconut oil has been lumped in with beef fat and lard as carrying the same health risks. However, research is showing us that the oil from coconuts acts differently than the saturated fat from animal sources. Coconut oil actually provides many health benefits that would hard to find in any other Oil.


Coconut Oil Does Not:

  1. Contribute to weight gain
  2. Promote blood clot formation
  3. Contribute to atherosclerosis or heart disease
  4. Promote cancer or any other degenerative disease


Coconut Oil Does:

  1. Reduce the risk of atherosclerosis
  2. Promotes cholesterol health
  3. Supports immune system function
  4. Reduces risk of cancer
  5. Helps prevent bacterial, viral, and fungal infections
  6. Helps prevent osteoporosis
  7. Helps control diabetes
  8. Promotes weight loss
  9. Has fewer calories than other fats
  10. Supports healthy metabolic function
  11. Provides an immediate source of energy
  12. Facilitates better digestion and nutrient absorption
  13. Has a long shelf life
  14. Has a high burn point (great for cooking with)
  15. Helps keep skin and hair soft and smooth



Some of Our Recipes Using Coconut Oil

Cinnamon Rolls GF, Sugar Free

Sweet Potato ‘n Apple Pancakes, GF

Chocolate Cherry Pistachio Cookies – Gluten Free

Dark Chocolate Black Bean Bars

Sweet Potato Cakes (Vegetarian and Gluten Free)


6 thoughts on “Coconut Oil – Bottom Line: One of the Best

  1. We didn’t use to find it here ,now American stores are importing it ,but as you said I always thought its saturated and unhealthy,the problem is that the smell of the coconut is so sharp and it changes the taste if the receipie.

    1. Layla, the strength of the taste depends on how the oil was processed. If it is Refined it usually means it’s been bleached and the flavor is less present (actually not the best choice). Expeller pressed, Virgin Coconut oil is the most beneficial and has the sweet flavor, which is nice in recipes where that is welcome. If you want to minimize the flavor, use half Coconut oil and half Olive oil. xx

  2. My doctor recommended that I use coconut oil as a natural skin moisturizer. It does work and the skin absorbs it very quickly when it needs it. We’ve used it in cooking too and it never changed the flavor of the recipe, but then again not that much was needed. Coconut flour, on the other hand, is dryer than some other flours and can change the flavor in recipes. That’s been our experience, anyway.

    1. You are correct about Coconut flour recipes needing more moisture.
      In baking it’s important to add 1 to 2 Hi-omega-3 eggs for every 1/2 c. or so of coconut flour, and a little more liquid than the original recipe asked for. Judge your recipe by the desired consistency.
      I love the texture and flavor! Recently made Brownies with nothing but eggs, a little coconut flour, cocoa powder, baking soda, raspberries and a touch of maple syrup. They were awesome!

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