Recently I was a family function and my sister had to deep fry some food that another family had prepared. Now most of us, would think health and deep fried food are two things that don’t go together. Whilst I am not an advocate of deep fried food, having it now and then is ok if you use the right oil. My preferred everyday oil is cold-pressed virgin coconut oil. It has a high-smoke point unlike my other favourite healthy oil (olive oil) so it great for cooking.
This fabulous oil contains medium chain fatty acids (MCFAs). MFCAs are easily digested by our bodies. Our body metabolises these fats in the liver, immediately converting this into energy (fuel for the brain and muscle function) rather than it being stored as fat. It is great for everybody, particularly people with Type 2 Diabetes as MCFA fats are small enough to be absorbed into the cells where they’re quickly converted to energy and this process improves insulin sensitivity. It doesn’t produce an insulin spike in your bloodstream like many other oils. They are also quickly converted into energy rather than fat. Coconut oil is made up of healthy fats, lauric acid, caprylic acid and capric acid which contain antifungal, antibacterial, antiviral prosperities to boost the immune system. Coconut oil also helps with weight loss by increasing your energy expenditure. It lowers your risk of heart disease by improving your blood cholesterol levels.
It is easy on your digestive system and an added benefit is that the lauric acid which makes up 50% of what is in coconut oil is converted by your body into a monoglyceride that can destroy lipid-coated viruses such as the flu and measles.
The other virtue of coconut oil is that it has a long shelf life and does not go rancid like most other oils. You do need to question how long the oils you currently use have been in storage before you buy them.
I have coconut oil in some form every single day. I add it to my smoothies (great energy booster used this way), use it in my dressings and cook with it. I use it liberally in my raw desserts and encourage you to check out my facebook site for recipes. I keep a bottle in the kitchen and a bottle in the bathroom (more on that in a later blog).
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