Benefit of virgin coconut oil – diet, cooking and more

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 Virgin coconut oil is “the healthiest cooking oil on the planet.” Documented by numerous Doctors and dieticians, coconut oil is composed of beneficial medium fatty acids.

Traditional and Modern medicine uses of coconut oil in many countries include: relieves signs of gallbladder disease, promotes healthy-looking hair, protect against kidney disease, reduces inflammation, and kills yeasts that cause candidiasis.

Scientific programs have demonstrated that coconut oil has anti-viral and anti-microbial attributes. Coconut oil is about 50 % lauric acid and second only to the large amounts of lauric acid in human milk, both having similar healthy effects. Lauric acid has the beneficial function of being formed into monolaurin. Monolaurin is antibacterial that kills viruses including cytomegalovirus, HIV and several bacteria such as Heliobacter pylori.

Virgin Coconut Oil, in reality, encourages the loss of weight!

The beneficial mCFA found in refined coconut oil does not disseminate in the bloodstream like other fats but are transported directly to the liver where they are at once turned into energy rather than be laid in as fatty tissue. The scientist has found medium-chain fatty acids detected in refined coconut oil also speed up the body’s metabolism consuming more calories and encouraging weight loss.

Coconut oil as a supplement and a Cooking Oil

Three to four tablespoonfuls of Virgin Coconut Oil a day provides adequate lauric acid to reinforce the immune system. Cooking with unrefined coconut oil eradicates saturated oils which have detrimental trans-fatty acids from our dietary intake.

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