At a recent party I was preview to a discussion about oils they are using for cooking. I was especially surprised to find negative impression many people have about coconut oil. Someone even commented that coconut oil is full of cholesterol (cholesterol is exclusively an animal derived product and not present in any vegetable oil). I hail from Kerala or the land of coconuts, where coconut oil is used for most cooking. This what prompted me to write this article.
What are the facts about coconut oil? Is it such a monster we make out to be? In reality we are not giving all the credit it deserves. Why and who is spreading these negative rumors?
Since 1950’s coronary heart disease (CHD) was becoming the primary cause of mortality in the adult population is US. In 1954, a researcher named David Kritchevsky published two research papers demonstrating that feeding cholesterol to rabbits lead to the formation of blocked arteries and thus contribute to potential heart disease. Subsequently he showed that consuming polyunsaturated fatty acids from other oils such as corn, soybean, safflower and sunflower seeds results in the lowering, at least temporarily, of cholesterol in the blood. This let to ‘lipid hypothesis’, that saturated fat and cholesterol raise cholesterol levels in the blood, leading to possible deposition of cholesterol and fatty acids as pathogenic plaques in the arteries. Although many other studies at the time had also shown data to the contrary, the well oiled marketing machinery funded by the soy bean and corn industry and supported by the American Heart Association was committed to change the American Diet.
During the no-fat craze of the past several decades, all fats were marked as bad, as something to be avoided. The substitution of saturated fats with polyunsaturates gained acceptance pushed by industries like the corn oil companies who profited immensely from doing so, overshadowing science. Coconut oil, far more nutritious and beneficial than corn, peanut, soy, safflower and many other oils out there got tossed into oblivion. Even now this conceptual change in the eating habits of Americans has negatively influenced and changed the dietary regimes of many societies all around the world, some that were not even affected by America's style food habits.
Today heart disease, diabetes and obesity is still on the rise worldwide. During 1960s, fats and oils supplied Americans with about 45 percent of their calories; with about 13 percent obese and only 1 percent had type-2 diabetes. Today, Americans take in less fat, getting about 33 percent of calories from fats and oils; yet obesity has ballooned to 34 percent of US population and about 8 percent have diabetes.
The discovery of hydrogenation process for vegetable oils in the early 1900’s solved many of the problems associated with unsaturated oils such as short shelf life due to rancidity, and improved consistency similar to butter. Hydrogenation process breaks the double bonds in unsaturated fat molecules and introduces hydrogen atoms in their place. One problem associated with partial hydrogenation process is that it creates high amounts of trans fatty acids, the ill health effects of which is only recently been documented. Transfats are not naturally occurring and are created during the high heat and pressure of hydrogenation process.
Coconut oil is about 92% saturated fat and rest mono or poly unsaturated. It does not contain any trans fatty acids and do not require hydrogenation. Unlike saturated fat in most other oils, coconut oil is made up of medium chain and short chain saturated fatty acids. Lauric acid a medium chain fatty acid account for about 50% coconut oil. Various studies are pointing to the health benefits of short and medium chain fatty acids. Coconut oil has antioxidant tissue protective properties.
There is no evidence that saturated fat increases heart disease. On the contrary there are lot of evidence that trans-fat increases LDL or the bad cholesterol and reduces HDL or the good cholesterol. Medium chain saturated fats, such as those in coconut oil are beneficial to human health.
General aging closely associated with oxidation and peroxidation of various macro molecules in the body. Various tissues accumulate such oxidated or peroxidated proteins and lipids over time, leading to the aging process. Recently it was shown that ultraviolet light induces peroxidation in unsaturated fats, but not saturated fats. Lipid oxidation is found to be involved aging of brain including in Alzheimer's disease. Oxidants damage the protein & lipid structure in cell membrane increasing their fluidity with aging.
Coconut oil is rich in short and medium chain fatty acids. So I believe that the benefits of coconut oil out weights its pitfalls. Or among a choice of oil Coconut oil may be one of the best you can choose. It helps you lose weight, lowers cholesterol, reduce your risk of heart disease and other diseases, helps those with diabetes, thyroid, chronic fatigue, improves Crohn's, IBS, and other digestive disorders, boosts your daily energy and rejuvenates your skin, prevents wrinkles.
I have been consistently using coconut oil since childhood I can remember, not only for cooking but also use on my skin and hair. I believe eating processed foods such as hydrogenated vegetable oil or refined sugar containing foods expose you to many of the illness associated with modern life. I like any one to comment on their experience with coconut oil, either good or bad.
What are the facts about coconut oil? Is it such a monster we make out to be? In reality we are not giving all the credit it deserves. Why and who is spreading these negative rumors?
Since 1950’s coronary heart disease (CHD) was becoming the primary cause of mortality in the adult population is US. In 1954, a researcher named David Kritchevsky published two research papers demonstrating that feeding cholesterol to rabbits lead to the formation of blocked arteries and thus contribute to potential heart disease. Subsequently he showed that consuming polyunsaturated fatty acids from other oils such as corn, soybean, safflower and sunflower seeds results in the lowering, at least temporarily, of cholesterol in the blood. This let to ‘lipid hypothesis’, that saturated fat and cholesterol raise cholesterol levels in the blood, leading to possible deposition of cholesterol and fatty acids as pathogenic plaques in the arteries. Although many other studies at the time had also shown data to the contrary, the well oiled marketing machinery funded by the soy bean and corn industry and supported by the American Heart Association was committed to change the American Diet.
During the no-fat craze of the past several decades, all fats were marked as bad, as something to be avoided. The substitution of saturated fats with polyunsaturates gained acceptance pushed by industries like the corn oil companies who profited immensely from doing so, overshadowing science. Coconut oil, far more nutritious and beneficial than corn, peanut, soy, safflower and many other oils out there got tossed into oblivion. Even now this conceptual change in the eating habits of Americans has negatively influenced and changed the dietary regimes of many societies all around the world, some that were not even affected by America's style food habits.
Today heart disease, diabetes and obesity is still on the rise worldwide. During 1960s, fats and oils supplied Americans with about 45 percent of their calories; with about 13 percent obese and only 1 percent had type-2 diabetes. Today, Americans take in less fat, getting about 33 percent of calories from fats and oils; yet obesity has ballooned to 34 percent of US population and about 8 percent have diabetes.
The discovery of hydrogenation process for vegetable oils in the early 1900’s solved many of the problems associated with unsaturated oils such as short shelf life due to rancidity, and improved consistency similar to butter. Hydrogenation process breaks the double bonds in unsaturated fat molecules and introduces hydrogen atoms in their place. One problem associated with partial hydrogenation process is that it creates high amounts of trans fatty acids, the ill health effects of which is only recently been documented. Transfats are not naturally occurring and are created during the high heat and pressure of hydrogenation process.
Coconut oil is about 92% saturated fat and rest mono or poly unsaturated. It does not contain any trans fatty acids and do not require hydrogenation. Unlike saturated fat in most other oils, coconut oil is made up of medium chain and short chain saturated fatty acids. Lauric acid a medium chain fatty acid account for about 50% coconut oil. Various studies are pointing to the health benefits of short and medium chain fatty acids. Coconut oil has antioxidant tissue protective properties.
There is no evidence that saturated fat increases heart disease. On the contrary there are lot of evidence that trans-fat increases LDL or the bad cholesterol and reduces HDL or the good cholesterol. Medium chain saturated fats, such as those in coconut oil are beneficial to human health.
General aging closely associated with oxidation and peroxidation of various macro molecules in the body. Various tissues accumulate such oxidated or peroxidated proteins and lipids over time, leading to the aging process. Recently it was shown that ultraviolet light induces peroxidation in unsaturated fats, but not saturated fats. Lipid oxidation is found to be involved aging of brain including in Alzheimer's disease. Oxidants damage the protein & lipid structure in cell membrane increasing their fluidity with aging.
Coconut oil is rich in short and medium chain fatty acids. So I believe that the benefits of coconut oil out weights its pitfalls. Or among a choice of oil Coconut oil may be one of the best you can choose. It helps you lose weight, lowers cholesterol, reduce your risk of heart disease and other diseases, helps those with diabetes, thyroid, chronic fatigue, improves Crohn's, IBS, and other digestive disorders, boosts your daily energy and rejuvenates your skin, prevents wrinkles.
I have been consistently using coconut oil since childhood I can remember, not only for cooking but also use on my skin and hair. I believe eating processed foods such as hydrogenated vegetable oil or refined sugar containing foods expose you to many of the illness associated with modern life. I like any one to comment on their experience with coconut oil, either good or bad.
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