The life-extending effects of coconut oil
The good news is you now have the education you need to turn your back on deadly vegetable oils and move on to a safer and healthier alternative. No nutrient has been scientifically analyzed, both clinically (i.e. on humans) and biochemically, more than coconut oil. I know it’s hard to believe, but not even vitamin C is any better understood than coconut oil. Yet despite all the research proving its benefits, coconut oil is still being vilified, condemned, and consigned to the criminal registry.
It’s time to set the record straight.
About 10 years ago, a significant study on cooking oils was reported in the Journal of the Indian Medical Association. The Department of Medicine at Safdarjang Hospital in New Delhi compared “modern oils”–the flower oils such as sunflower and safflower–to coconut oil in relation to prevalence of heart disease and Type II diabetes. The researchers found that heart disease and diabetes had actually increased after consumption of the flower oils and decreased with traditional oils like coconut oil.
The article concluded, ironically, that the oils that are supposed to be “heart-friendly” ones possess an undesirable ratio of omega-6 fatty acids to omega-3 fatty acids. The scientists concluded that there is numerous research material now available to indicate that the sole use or excess intake of these newer vegetable oils is actually detrimental to your health.
The biological secrets that make coconut oil a near-miracle are lauric acid and monolaurin. Lauric acid is the most predominant fatty acid chain found in coconut oil. Recent research has focused intensely on the antimicrobial and antiviral properties of this unique fatty acid.
When lauric acid is consumed in the diet, either in human breast milk or in coconut oil, it forms a monoglyceride called monolaurin, which has been shown to destroy several bacteria and viruses, including Listeria monocytogenes (diarrhea), Helicobacter pylori (the cause of duodenal ulcers), as well as protozoa such as Giardia lamblia (an international intestinal diarrheal problem, and the national pet of Mexico). A tremendous number of viruses have been destroyed by monolaurin, including HIV, measles, herpes simplex virus-1 (cold sores), vesicular stomatitis virus (inflammation of the tongue), influenza, and cytomegalovirus.
There is also evidence now that the MCTs in coconut oil kill yeast infections, such as Candida.
Coconut oil keeps the pounds off
To the folks who believe fat makes you fat, this is going to sound absurd: Coconut oil can help you lose weight.
In one experiment, lab animals were fed either a low-fat diet with pure unsaturated oil or a high-fat diet with pure coconut oil. The researchers found that even a little unsaturated fat caused weight gain, while the ones who ate a ton of saturated fat remained lean.
The reason is simple–coconut oil increases your metabolic rate, which is how fast (or slow) you burn calories for energy. The higher your metabolic rate, the easier it is to lose weight or stay thin.
Unsaturated fat, on the other hand, has the opposite effect–it suppresses your metabolic rate and can create hypothyroidism. According to Dr. Raymond Peat, “Unsaturated fats damage the mitochondria, partly by suppressing the respiratory enzyme, and partly by causing generalized oxidative damage. The more unsaturated the oils are, the more specifically they suppress tissue response to thyroid hormone, and transport of the hormone on the thyroid transport protein.”
For a real-life example of how coconut oil can elevate people’s metabolic rate, consider the people from Yucatan. They consume high amounts of coconut (it’s one of their staple foods), and their average metabolic rate is about 25 percent higher than that of people in the U.S.
Keep this list handy
I know I’ve given you a lot to think about, but it all boils down to knowing what oils are safe to use for cooking and which ones aren’t. Here’s a handy list for you.
Write it down and put it on your fridge, in your cookbook, or on your grocery list–whatever works for you.
Oils that are UNSAFE for cooking:
- Canola oil
- Flower oils, such as sunflower and safflower
- Soy-based oil
- Cottonseed oil
- Corn oil
- Rapeseed oil
Oils that are SAFE for cooking:
- Coconut oil
- Olive oil
- Palm oil
- Peanut oil
- ALL animal fat
It’s that simple.
Remember: Coconut oil is a highly important preventive agent. Forget Liptor and other cholesterol-lowering agents. In addition to cooking with coconut oil, take a tablespoonful of it twice daily.
It will cost you only a few cents a day, and it could prolong your life.