Advantages of Coconut Oil
Coconut oil has been used, to its full advantages, as cooking oil for thousands of years. With the inception and production of hydrogenated and trans fats spawned by the USDA in the 1940’s, saturated fats, and coconut oil in particular, were kicked to the curb. Enter the “I Can’t Believe It’s Not Butter” decade and nearly all the good for you fats were lost in the wake of America’s fat debacle. All the while coconut oil continued to be touted erroneously as a bad fat.
Studies show people who live in tropical climates who consume a diet high in coconut oil have less heart disease, cancer, colon problems, obesity and viral infections and hence are healthier overall. These are just some of the advantages that come from coconut oil!
In the mid 1940’s the USDA sent scientists into the laboratory to study and create new “cheaper” fats to feed farm animals. Viola! A trans hydrogenated “new and improved” coconut oil was born and fed to cattle for 6 months. This stripped oil, void of valuable nutrients turned up grim results. The findings were – a large percentage of cattle developed heart disease. This is how the bad for you coconut oil went from myth to adopted false history. Poor cows!
Benefits of coconut oil:
Amazingly, coconut oil naturally stimulates thyroid action. The cholesterol lowering properties of coconut oil are directly related to its ability to stimulate thyroid function. In the presence of adequate thyroid hormone, cholesterol (specifically LDL), is converted by enzymatic processes to precious anti-aging steroids, pregnenlone, progesterone, and DHEA. These hormones prevent heart disease, senility, obesity and cancer. Coconut burns body fat stores while increasing lean mass.
You decide – good or bad?
Deborah Arneson is a Licensed Clinical Nutritionist and consultant providing INTELLIGENT NUTRITION FOR LIFE!!!