Recently one of my clients asked me a question regarding coconut oil.
I thought this would be a good one to share with you all being that
it is a question I get asked frequently. Her question to me was,
“why is coconut oil considered to be a healthy oil?” “I had
always heard that it was a highly saturated fat and was considered an
artery clogger.” “Has something changed?”
Good question, right? My answer to her was, yes, the opinion on
coconut oil has shifted, and the once reviled fat is now emerging as
a healthful oil and one that I personally use more than any other.
But first we need to be clear about the type of coconut oil that is
the healthy one and the one that is anything but healthy. The one
found in processed foods, such as chips, cookies, and crackers and
the like, is the partially hydrogenated variety. The one sharing the
shelves with extra virgin olive oil is the virgin coconut oil.
Virgin coconut oil is made from fresh coconut that has been dried and
had its oil extracted mechanically, not chemically like the partially
hydrogenated kind. While the majority of fatty acids contained in
virgin coconut oil are saturated, their molecular structure is a bit
different than that found in other saturated fats. The fatty-acid
chains found in coconut oil are medium in length, which is shorter
than in most saturated fats. The human body can break down the
shorter chains and metabolize them faster than longer chain fatty
acids. This means that fat can be rapidly oxidized as energy and is
less likely to be stored as body fat.
The potential benefits of virgin coconut oil go way beyond its
medium-chain fatty acids. This oil is also high in lauric acid, a
saturated fat that has been shown to increase the good cholesterol we
need and lower the bad artery clogging cholesterol that we don't
need.
With all of that being said, it is still important to realize that
coconut oil is still a fat and should be consumed in moderation in
order to keep total calorie intake in check. However, it is a good
option for health seekers, and a great alternative for those
following a vegan, kosher or dairy free diet who would like a natural
solid fat to use in baking and cooking.
Culinary note. Virgin coconut oil is solid at room temperature and
should be treated like butter in recipes. However, it has a much
higher smoke point (280 to 350 degrees), making it great for sauteing and
stir-frying. It has a mild sweet coconut flavor that adds a
delicious touch to any dish.
Beauty note. Makes a wonderful lip and skin moisturizer and hair
treatment for dry or over processed hair. If you burn yourself in
the kitchen, grab a chunk of coconut oil and place it on the burn.
Very soothing.
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| Solid at refrigerated or room temp. |
