Coconut oil contains high amounts of lauric acid, which has been shown to exert anti-microbial, anti-viral and anti-fungal effects.
Interest in coconut oil has rapidly grown after being added to the list of superfoods, joining the more renowned quinoa. Chia seeds and kale.
These foods were already present on the menus of many health conscious people before being labeled as “super,” but now. There seems to be an obsession with them.
. Adopting the latest trend or adding a new food to your diet, it’s worth becoming familiar with the nutritional value. Of that specific food and its potential health effects, good and bad.
IF IT’S HIGH IN SATURATED FATS, HOW CAN IT BE HEALTHY?
Some dietitians hold back when recommending to replace olive oil or butter with coconut oil because it contains 90% saturated. Fats.
Coconut oil does contain a lot of saturated fats, but the interesting fact is that these fats are medium-chain. Triglycerides (MCTs), and theory says these fatty acids are beneficial.
Lauric acid, in particular, has the ability to improve the levels of HDL and can be used very effectively for. Energy production. they go directly to the liver from the digestive tract and the body quickly turns them into energy. Or uses them to produce ketone bodies, which have been shown to have therapeutic effects in people with Alzheimer’s. Disease and epilepsy.
PROVEN BENEFITS OF COCONUT OIL WEIGHT LOSS:
Studies have shown that coconut oil can help in weight loss, as it contains fewer calories than other fats and increases energy expenditure by about 5%.
. This makes coconut oil a powerful ally against bacterial and viral infections, and a trustful solution for people struggling with yeast infections.
SKIN AND HAIR:
With so many studies supporting the use of coconut oil, it’s no wonder that this superfood has been embraced so enthusiastically; however, there aren’t enough studies on the long-term effects of coconut oil, so before stocking up and eating it by the spoonful, keep in mind that even if it is a superfood, it is still an oil and should be consumed in limited amounts, just as with olive oil, canola oil and with butter.
By Andreea Macoveiciuc