By: Emily C.
Giving saturated fat another chance.
Saturated fat has long held a bad rep and been noted for its potential to contribute to cardiovascular disease. So you might understand why I was a bit skeptical of all the hype surrounding the supposedly miracle-working power of coconut oil, which is composed of saturated fatty acids. However, if there's one thing I have learned as a nutrition student, it is that research has the potential to change our views as we continue to expand our knowledge and make new discoveries.
So, why should you try this stuff?
Coconut oil is a medium chain fatty acid (MCFA).
Because coconut oil is made of primarily medium chain (and some short chain) fatty acids, it is broken down immediately for use rather than stored. MCFA aren't packaged into chylomicrons for circulation through the lymph like long chain fatty acids (LCFA). Instead, they are transported in the portal blood to the liver for conversion into energy. This quick conversion process may prevent weight gain as long as the calories consumed as coconut oil do not exceed the body's caloric needs. Coconut oil has also been found to speed metabolism and increase energy expenditure and is of great interest for its potential as a weight loss aid.
Coconut oil may prevent and alleviate disease.
Both research and clinical studies have shown that MCFA may be useful in treating and preventing diseases such as diabetes, osteoporosis, virus-related dieases (mononucleosis, hepatitis C, herpes, etc.), gallbladder disease, Crohn's disease, and cancer. The smaller size of MCFA (compared to LCFA) allows them to be digested more easily, making them ideal for those suffering from digestive diseases. Coconut oil may assist in the absorption and retaining of calcium, thereby benefiting bones.
Coconut oil has antimicrobial, antiviral, and antifungal properties.
Lipid-coated bacteria and viruses contain a lipid coat which encloses their DNA among other cellular materials. When consumed by humans, coconut oil disrupts the lipid membrane, killing the pathogens without damaging the host or harming health-promoting intestinal bacteria. The antimicrobial properties stem from the monoglycerides and free fatty acids (mainly lauric acid and capric acid) that compose coconut oil.
Need more reasons to start consuming coconut oil?
Pure coconut oil is easily absorbed, prevents free radical damage, and can improve the appearance of skin and hair. Coconut oil, which becomes liquid when heated above 75°F, can also be substituted into your favorite baked goods {such as the delicious looking cupcakes I created using coconut oil below}.
With all the benefits that coconut oil can provide, it's definitely worth trying. And if you find that you don't quite like the taste, I hear it makes a fantastic conditioner.
References:
Fife B. (2004). The Coconut Oil Miracle. New York: Avery.
Papamandjaris A, MacDougall D, Jones P. Medium chain fatty acid
metabolism and energy expenditure: obesity treatment
implications. Life Sciences 1998;62: 1203-121.
12 Comments
Because coconut oil is made predominantly of MCFA (burned almost immediately for energy and not converted into body fat or cholesterol to the degree other fats are), it does not contribute to elevated serum lipids. Bruce Fife, a coconut oil expert, states that no legitimate research has ever demonstrated any proof that natural, nonhydrogenated coconut oil adversely affects blood cholesterol levels.
Coconut oil has actually been noted for its potential to prevent heart disease.
This sounds really contrary to what most of us have been taught, but the recent discussion and debate at the Experimental Biology conference on the contribution of carbohydrates versus fat to the development of cardiovascular disease shows that this is an area of study which requires further research.
Feel free to send further commentary to emilymcarlson@gmail.com
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