Coconut oil is an excellent source of fat. It is only one of two that can be heated above 240 degrees and not be denatured. It is great when cooking over medium heat. When baking there is no heat limitation so can be added to any dish. When sautéing, there is a light coconut smell, which I enjoy, however you don’t have to worry about taste for it is completely tasteless.
The benefit of using coconut oil is that it is a saturated fat that contains about 60% medium chain triglycerides or MCT’s. These do not need digestive enzymes to be metabolized and most of the fat is metabolized in the liver to ketones.
“Ketones are your body’s alternative energy source. When glucose stores are exhausted, ketones are synthesized from fats and delivered to the cells, where they are burned for energy… “
Health & Healing, Dr. Julian Whitaker, October 2009
In addition to coconut oil being great for the cardiovascular system, it aids as support for your liver, enhances the immune system and is great for the brain. Research shows that people suffering from Alzheimer’s disease and other neurodegenerative diseases seem to have an inability to get enough glucose to the brain. By providing the body with coconut oil and consequently MCT’s, which are stored as ketones rather than fat, the brain has a greater chance of getting all the glucose it needs to function at a more optimal level.
So why not try it! It is best to purchase virgin organic coconut oil. It is easily found at most health stores. It doesn’t need to be refrigerated and will store for a long period of time. Use it either in place of olive oil or mix the two together.
For more information on the research about MCT’s and the brain check out this site!