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Coconut Oil

Coconut oil is an edible oil that has been consumed in tropical places for thousands of years. Studies done on native diets high in coconut consumption show that these populations are generally in good health, and don't suffer from many of the modern diseases of western nations.

Coconut oil was once prevalent in western countries like the United States as well. With a long shelf life and a melting point of 76 degrees, it was a favorite in the baking industry. But a negative campaign against saturated fats in general, and the tropical oils in particular, led to most food manufacturers abandoning coconut oil in recent years in favor of the polyunsaturated oils that come from the main cash crops in the US, particularly soy. These polyunsaturated oils were not a big part of the diet of previous generations, so how has the health of Americans changed now that polyunsaturated oils are for the most part all one finds on supermarket shelves across the US? We encourage you to take an honest look at the research presented on this website, and consider the "other side" of the story, whether it be coconut oil, saturated fats, or the new vegetable oils!

At one time coconut oil received negative press in the US because of its high level of saturated fat. However, modern research has shown that not all saturated fats are alike and that the fatty acids in coconut oil, the medium chain triglycerides, do not raise serum cholesterol or contribute to heart disease, but are in fact very healthy. Also, some negative studies done on coconut oil in the past was done on hydrogenated coconut oil, which has been altered from its original form. Other studies have clearly shown that traditional Asian cultures that eat significant amounts of coconut in their diet do not suffer from modern diseases seen in western cultures that promote a low-fat diet.

Much research on the nutritional and medicinal benefits on coconut oil has surfaced in recent years. Much of that research has been done by Dr. Mary Enig. Dr. Enig has classified coconuts as a "functional food," which provides health benefits over and beyond the basic nutrients. She has specifically identified lauric acid as a key ingredient in coconut products: 

"Approximately 50% of the fatty acids in coconut fat are lauric acid. Lauric acid is a medium chain fatty acid, which has the additional beneficial function of being formed into monolaurin in the human or animal body. Monolaurin is the anti-viral, antibacterial, and antiprotozoalmonoglyceride used by the human or animal to destroy lipid coated viruses such as HIV, herpes, cytomegalovirus, influenza, various pathogenic bacteria including listeriamonocytogenes and heliobacter pylori, and protozoa such as giardialamblia. Some studies have also shown some antimicrobial effects of the free lauric acid."

As a "functional food," coconut oil is now being recognized by the medical community as a powerful tool against immune diseases. Several studies have been done on its effectiveness, and much research is currently being done on the incredible nutritional value of pure coconut oil.





Is Coconut Oil Bad for you? Hardly.

CoconutThere is widespread misconception that coconut oil is bad for you because it is said to raise blood cholesterol and cause heart disease. The only "proof" is one four-decades old study. The study used hydrogenated coconut oil. 

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. These substances are not present in natural coconut oil. 

In other words, a study based on hydrogenated coconut oil has no relevance to the non-hydrogenated coconut milk or coconut oil that you eat. 

Widespread studies of coconut-consuming populations such as those found in Polynesia and Sri Lanka, show that "dietary coconut oil does not lead to high serum cholesterol nor to high coronary heart disease mortality or morbidity.


Coconut Oil as Saturated Fat

Another reason people believe coconut oil must be bad for you is misguided association: it is a saturated fat and "saturated fats are bad for you." Dietary guidelines inevitably fail to distinguish between different kinds of saturated fats and insist that saturated fats (meaning all saturated fats) are harmful. 

This is not just misleading. It is bad science. Leading scientists now recognize that just as there is good cholesterol, there are also good saturated fats. 

Fats are classified as short-, medium- or long-chain based on the number of carbon molecules they contain. Nearly two-thirds of the saturated fat in coconut oil consists of medium-chain fatty acids. 

When we eat long-chain fatty acids, they must be emulsified by bile salts in the small intestine before they can be absorbed into our body. Short- and medium-chain fatty acids, such as those in coconut milk, are absorbed directly through the portal vein to the liver, where they are immediately available to the body. 

In other words, most of the saturated fat in coconut oil is easily digestible and converted into quick energy. And these types of fatty acids are less likely to cause obesity because they are immediately used by the body and have no opportunity to be stored. 


Benefits of Coconut Oil

Coconut - SproutingNearly 50% of the fatty acid in natural coconut oil is lauric acid, which converts to the fatty acid monolaurin in the body. Lauric acid has adverse effects on a variety of microorganisms including bacteria, yeast, fungi, and enveloped viruses. It destroys the lipid membrane of such enveloped viruses as HIV, measles, Herpes simplex virus (HSV-1), influenza and cytomegalovirus (CMV). Its usefulness in treating AIDS is currently under investigation. It is a main component of human breast milk and helps protect children from illness during infancy. 

Capric acid, which comprises another 7% of coconut oil fat content, also stimulates anti-microbial activity. 

In other words: not only does coconut oil not cause heart problems, it is good for you. To quote Dr. Mary Enig: "The research over four decades concerning coconut oil in the diet and heart disease is quite clear: coconut oil has been shown to be beneficial.



TFAsThe Real Cause for Concern

In fact, the real problem fats in our diets are the trans fatty acids, mentioned above as a by-product of hydrogenating fats. Here are just a few of their adverse effects: lower the "good" HDL cholesterol and raise the "bad" LDL cholesterol while raising total serum cholesterol levels; increase blood insulin levels in humans in response to glucose load, increasing risk for diabetes; affect immune response by lowering efficiency of B cell response and increasing proliferation of T cells; interfere with utilization of essential omega-3 fatty acids; and escalate adverse effects of essential fatty acid deficiency. 

You get these effects, and more, every time you consume hydrogenated or partially hydrogenated oil, which is present in most processed food, including margarine, potato chips, baked goods, etc. 


Why are We Misinformed?

In one word: economics. 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). They are aided by the United States Food and Drug Administration (FDA), many of whose key personnel are recruited from and return to the vegetable oil industry. Previously, coconut oil was widely used in baked goods and fried goods until their publicity campaigns, based on erroneous information, totally discredited coconut oil and caused its nearly complete elimination from the American diet. 

Finally, after years of denial, The FDA and CSPI are finally talking about the harmful effects of trans fatty acids, evidence of which has been accumulating since the 1950s. Nonetheless, they continue to disparage coconut oil and take no effective action to limit TFAs, which already have been banned in some European countries. TFAs will finally be listed on food labels, starting in 2006 why has it taken them so long! TFA dangers have been known for decades and continue to cause disease! News items coming from the USDA and FDA still lump TFAs with saturated fats, which are natural and do contain nutrients vital for our bodies. The current FDA Consumer's Guide to Fats was last updated in 1999 and consistently warns against (all) saturated fats, while failing to mention any harmful effects of trans fatty acids. 

How effective is this brainwashing? Many of you will not believe the facts on these pages and will continue to avoid coconut oil and coconut milk out of health concerns. Despite the proven benefits. We invite you to investigate further.