Coconut Caress
November 3, 2008
Ever eaten food made out of edible coconut oil? Well, it is common in tropical regions such as Polynesian islands. The population of these regions suffers from less diseases of heart. This belief has attraction of western countries and is now used, though in small amounts, for production of processed foods.
But health benefits of this “functional food” are much more than just cooking oil. Virgin coconut oil and coconuts are eminent source for a well balanced diet. We all know the sickness about saturated oils and the presence of small amount of saturated oil in coconut oil is quite a debatable issue. Research tells us that not all saturated oils are bad and those present in coconut oil are distinct in their chemical make-up.
In any vegan food, this source provides us with 92%, i.e. the highest source of saturated fats, and also about 62% of saturated medium chain triglycerides (MCT). Lauric acid is one of the most essential fatty acid required to build in body`s immune system. Lauric acid is present in 50% of the 62%MCT present in the coconut oil. Apart from virgin coconut oil, the only other source to carry such high concentration of Lauric acid is mother’s breast milk. Other near alternatives is butter and milk fat.
You will be shocked but any other vegetable oil is completely deficient of this essential fatty acid. It must be noted hear that almost 4 decades ago a negative study was done over properties of coconut oil and the oil was taken in it`s hydrogenated form. Therefore the present studies must be considered.
Alternating virgin coconut oil for cooking provides body with optimal HDL/LDL balance. It is also contained with antimicrobial, antiviral, antibacterial and anti-protozoa properties. Apart from the edible properties of the oil, it has a huge demand in cosmetic industry. It removes severe dryness and pigmentation of skin. It is exclusively applied as hair oil, especially in summers to keep hair from ill effects of sun.
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