Coconut and Coconut Oil

Coconut and its oil have been found to be one of the healthiest foods (Bowden, 2007, p.107).

The saturated fats in coconut are mainly medium-chain triglycerides (MCTs), which are easier to metabolize unlike their long-chain counterpart, and used for energy rather than stored as fat (Bowden, 2007, p.107).

Lauric acid, comprising fifty percent of the fat in coconut oil, is antiviral, antibacterial, antimicrobial and vital to immune health (Bowden, 2007, p.108). It prevents digestive disorders and supports gut ecology by killing the bad bacteria and fungi, leaving the friendly bacteria unharmed (Bowden, 2007, p.301). Capric acid, about seven percent of the fat in coconut oil, also has antiviral properties (Bowden, 2007, p.108).

MCTs may be useful in some cancers and boosting immunity (Bowden, 2007, p.108).

Experts believe that coconut oil has a neutral effect on blood cholesterol (Bowden, 2007, p.301).

Coconut is beneficial for everyone (Bowden, 2007, p.109). Being stable in high temperatures, coconut oil can be used for cooking (Bowden, 2007, p.245).

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