Coconut oil

Coconut oil

Coconut oil consists almost entirely of about 92% saturated fat. It is good for cooking, because saturated fat is not harmed by heat, unlike unsaturated oils. It does not contain the trans fats that produce insulin-resistance, diabetes, cancer, and autoimmune diseases. Coconut oil does not contain the oxidized cholesterol produced by hydrogenation and high-heat processing that are responsible for heart disease and stroke. It consists primarily of medium-chain fatty acids, which are metabolized very differently, so they’re burned as fuel rather than stored as fat. Perhaps even more importantly, medium-chain fatty acids are potent anti-microbial agents.
Coconut oil was used in food products for centuries. It’s been replaced by partially hydrogenated vegetable oils, such as hydrogenated soybean oil in recent decades. The origins of the American obesity epidemic can be traced to the 1970’s when a concerted campaign against “harmful tropical oils” by the American Soybean Association led to the elimination of coconut oil in virtually all commercial cooking. Since then the levels of heart disease, stroke, diabetes, and obesity have reached epidemic proportions. Not to mention the introduction of immune deficiency diseases.Partially hydrogenated oil” on a food label generally means soybean oil, and soybean oil inhibits the thyroid’s ability to produce the hormones we need to burn fat, generate energy, and carry on the processes of life. When the thyroid isn’t operating properly, your body’s metabolism is lowered, so you store fat instead of burning it. And you don’t want to exercise, because you don’t have the energy. So you just naturally gain weight.
Coconut oil and fractionated palm kernel oil are very similar, and come from different parts of the same plant. They are stable at room temperature, so they don’t need to be refrigerated.
“Coconut oil” means virgin coconut oil that has not been refined, bleached, or deodorized. The 8% of unsaturated fats that coconut oil contains can be damaged by such high-heat processing. For baking and cooking I separate the meat from the dried coconut and then grate it or chop it into small pieces and blend that dry coconut meat with some water. Strain it to get the oily juice. I keep my extra in a sealed container in the freezer until I’m ready to use it.
Coconut oil becomes a liquid at 76-degrees Fahrenheit. So on a warm day, it’s liquid in the jar. On cool days, however, it’s a white solid. When it’s solid, it looks like one of those hard-to-digest fats that might clog up your arteries and end up around your middle. But the difference becomes apparent when you pick up a little and rub it between your fingers. The fat “solid” turns into an oily liquid almost immediately. That reaction hints at how quickly it metabolizes and breaks down to produce energy in your even warmer interior. Coconut oil breaks down quickly and is burned for fuel long before it can be stored as fat. That process makes all the difference in the world, not only to your weight.

Approximately 64% of coconut oil consists of Medium Chain Fatty Acids (MCFA). MCFAs contain a little over 6 calories per gram instead of containing 9 calories per gram like longer saturated fats in meat and dairy products. The medium-chain fatty acids also tend to be converted into energy, rather than stored as fat.
The medium-chain fats that go to the surface cells in the skin, sinuses, digestive tract, and vaginal tract create an extremely potent defensive barrier against microbial invaders.
The bottom line with respect to fat metabolism is that long-chain fats take longer to digest, and they tend to be stored as that “stubborn fat” you can’t get rid of. Medium-chain fats, on the other hand, are immediately broken down into fatty acids, and tend to be burned for energy.
Replacing other fats with coconut oil means that the rate at which your body stores fat slows down, because more of your dietary fat is metabolized for energy. But beyond that, coconut oil actually increases the rate at which you burn stored fat, even beyond the extra fat you burn simply because you exercise more and work harder.
As you grow accustomed to your new energy levels, you’ll tend to eat less sugary and starchy foods, because you don’t have as much need for them. It’s not something you’ll have to try to do, either. Your body will make the adaptation naturally. The Standard American Diet (SAD) generally defeats the body’s wisdom, because the nutrients it needs are nowhere to be found. So the body is just generally hungry for anything and everything it can find, in hopes of finding the nutrients it needs. When you give it the right stuff, it will quickly adapt and make it your favorite food.
When you eat less sugar and starch especially refined starch like white flour and white rice you’ll have less glucose (blood sugar) in your blood stream. The brain runs on glucose exclusively, except when you’re fasting. The lack of glucose causes fat cells to release fatty acids instead of storing them. When sugar is present in the blood, fat cells tend to store fat. But when it’s absent, fat cells tend to release fat. The fats are then burned, in a process known as hydrolysis.
Fat stores are actually dynamic. Fat doesn’t just sit there like a lump. Every day, your body releases the fatty acids it contains and replaces it with new fatty acids it receives. So the fat in your body actually turns over every 2-3 weeks but most of us tend to keep putting on a little more than we’re taking off, but that has a lot more to do with the partially hydrogenated soybean oils in our diet than it has to do with saturated fat. Just eliminating the trans fats tends to stabilize your weight. The process will be slow at first, because most of your stored fat are probably the long-chain variety and trans fats. But it will speed up over time, as more and more of your stored fat becomes medium. With a healthy diet and exercise your changes will come faster.
Some saturated fat is necessary in the diet. It is absorbed in the intestines, and carries the fat-soluble vitamins A, D, E, and K. Vitamin deficiency will result without that fat. Saturated fats and cholesterol are also built into cell membranes, strengthening cell walls so they keep their shape. Saturated fat is also used by the liver to construct cholesterol. Not only is cholesterol converted to Vitamin D by sunshine, but cholesterol is also the first step in manufacturing testosterone and estrogen. So you definitely don’t want to eliminate saturated fats entirely. If you did, you would be in a world of hurt.
Coconut oil is uniquely effective at protecting your health, primarily because of its high concentration (48-50%) of lauric acid. Lauric acid is a very important triglyceride (3-part fat) that breaks down into monolaurin, which kills bacteria and viruses.
Coconut oil also contains caprylic acid (8%) which kills fungus, including athlete’s foot fungus and vaginal yeast. One or more of coconut oil’s medium chain fats also kill a wide variety of intestinal parasites. Coconut oil is effective for treating and preventing heart disease, as well as AIDs, Chronic Fatigue Syndrome, osteoporous, gallbladder disease, diabetes, liver disease, Crohn’s disease, prostate enlargement, and cancer. That’s a lot of protection for an inexpensive food that until recently was a standard part of our diet!
Lauric acid plays a key role in protecting the digestive tract and besides coconut oil, the only other good source of lauric acid is mother’s milk. Lauric acid is critical for infants because it’s the only protection they have until their immune systems develop. It keeps babies healthy even in the absence of the immune system! That’s why coconut oil is a critical ingredient in healthy milk formulas. And that’s why it is effective at treating and preventing AIDs.
After the saliva breaks down lauric acid into its monolaurin constituents, it sits in the stomach killing any unfriendly bacteria that reside there but it doesn’t kill any of the friendly bacteria you need in the digestive tract. Monolaurin works, not by attacking an invader directly, but by destroying the invader’s “body armor”. You see, our skin, sinuses, and digestive tract “ain’t a fit place to live” for a harmful bacteria or virus. So they wrap themselves in fatty acids and sneak in that way.
Triglycerides that get to the outer layer of cells in the skin, sinuses, digestive tract, and vaginal tract are secreted as part of the body’s natural protective oils. Those oils are then broken down into monolaurin by our friendly bacteria. When the diet contains lauric acid, the result is an extremely effective protective barrier created by monolaurin.
Coconut oil is also effective for skin conditions like rash, eczema, psoriasis, and rosacea. It can be applied topically by rubbing it into the skin. But it is even more effective when significant quantities are in the diet, because it forms a self-renewing protective layer as the oils are released throughout the day, forming a protective barrier that stops microbes dead in their tracks.
The fact that coconut oil is so effective is less surprising when you consider that it is the oils and fats in soap that kills germs.
Coconut oil can’t be of much help by itself on an open wound, because the skin bacteria that break down the lauric acid only exist around the edges. You can mix the coconut oil with saliva, since the saliva breaks down the lauric acid to activate coconut oil’s antiseptic properties.
Garlic oil kills pretty much everything, so a mixture of garlic oil and coconut oil has been used for ointment. Garlic oil on an open wound by itself would be pretty painful.

Coconut Oil Substituted for the Medicine Cabinet
Coconut oil can effectively replace most of your medicine cabinet! In particular, it can replace these:

  • Acne Cream: see Skin Cream.
  • Antacids: Coconut oil kills the bacteria that cause ulcers and gas, but it’s mostly a long-term remedy.
  • Antiseptic Cream: Combine with crushed garlic or saliva for a a powerful antiseptic.
  • Anti-fungal Cream for athlete’s foot and jock itch: Coconut oil is anti-fungal. Combined with crushed garlic, it’s even effective against planter’s warts (apply liberally and cover the feet with cotton socks).
  • Anti-Dandruff Medication: Rub in coconut oil to keep scalp healthy.
  • Body Lotion: see Skin Cream.
  • Eczema Cream: see Skin Cream.
  • Hair Conditioner: For healthy skin and hair, Put some on your fingertips and massage into your scalp after showering.
  • Hair Spray: see Styling Gel.
  • Hand Lotion: see Skin Cream.
  • Hemorrhoid Cream: Softens and soothes.
  • Jock Itch Powder: Coconut oil is anti-fungal.
  • KY Jelly: Coconut oil works well as a natural lubricant.
  • Lip Balm: Moisturizes the lips, and it’s healthy.
  • Massage Oil: Coconut oil is great. And healthy, too.
  • Mouthwash: Put a little in your mouth and swish it around. The oil promotes the production of saliva, which is a bacteria fighter by itself. The saliva activates the coconut oil, which pretty much annihilates the bacteria that cause bad breath, plaque, and gingivitis. Do when you eat, and after flossing. Goodbye bleeding gums! Swallow the solution, instead of spitting it out, to deliver the coconut oil to your stomach and intestines. (Sea salt also kills bacteria and gives your body the trace minerals it needs for optimum function — but a mixture of the two doesn’t taste very good. I prefer to use them separately.)
  • Psoriasis Cream: see Skin Cream.
  • Skin Cream: Rub it into the skin to combat acne, eczema, roscea, psoriasis, itchy skin, and other skin problems. More importantly, take a tablespoon 3 times a day to combat those problems from the inside.
  • Skin Moisturizer: Rub it in after a shower to keep skin soft and smooth. For ultra-soft hands, apply liberally and cover with cotton gloves.
  • Styling Gel: Coconut oil works well on short hair, even on warm days. That’s a bit surprising, but it means that working in some coconut oil after a shower styles your coif while at the same time preventing snowflakes.
  • Suntan Lotion: Coconut oil is an antioxidant, as well as a skin moisturizer. Use it for protection, and increase exposure gradually, instead of all at once. Result: One great tan, and increased vitamin D and energy from the sunlight.
  • Sunburn Ointment: Soothes, protects, and heals. (Aloe works great, too, and may be somewhat better at removing the sting.
  • Vaginal Cream: Coconut oil kills yeast infections.
  • Vaseline: Coconut oil works as well or better, most of the time.

Consuming Coconut Oil
It gives you an energy lift that makes coffee unnecessary! Especially when used with sea salt, which adds the trace minerals you need to keep your metabolism running well. The simplest way to take coconut oil is to replace dairy products with it in your diet:

  • When cooking or baking, use coconut oil whenever the recipe calls for butter, margarine, or shortening.
  • Use coconut oil as a dairy substitute in coffee-substitute or herbal tea, where it produces a rich, creamy taste. (If you haven’t kicked the caffeine habit yet, use it in your regular coffee or tea.)

According to Steve Sauder says that coconut oil can raise blood pressure.


Vegetable Oil (Partially Hydrogenated)

What is Hydrogenation?
Hydrogenation is the process of heating an oil and passing hydrogen bubbles through it. The fatty acids in the oil then acquire some of the hydrogen, which makes it more dense. If you fully hydrogenate, you create a solid out of the oil. But if you stop part way, you get a semi-solid partially hydrogenated oil that has a consistency like butter, only it’s a lot cheaper. This makes it a cheap butter-substitute among “food” producers. It gives their products a richer flavor and texture, but doesn’t cost near as much as it would to add butter. Until the 1970’s, food producers used coconut oil to get that buttery flavor and texture. The American obesity epidemic began when it was replaced with partially hydrogenated vegetable oil which is mostly soybean oil.

What’s Wrong with Hydrogenation?
Hydrogenated oils contain high levels of trans fats. A trans fat is an otherwise normal fatty acid that has been “transmogrified”, by high-heat processing of a free oil. The oil is literally steam distilled to remove its odor so it doesn’t smell.It would smell worse than the most rancid butter you’ve ever seen, and that goes for all refined oils. A hydrogenated oil is much worse than rancid butter. The next time you see “partially hydrogenated oil” on a label, think “rancid butter.” They take up their position in the cell wall like a guard on the fortress wall but instead of guarding, they let foreign invaders pass unchallenged, and stop supplies at the gates instead of letting them in. In other words they interfere with the metabolic processes of life by taking the place of a natural substance that performs a critical function. Sadly, your body has no defense against them.
The difference between a “fat” and an “oil” is temperature. A “fat” is a lipid that is solid at room temperature. An “oil” is also a lipid but it’s liquid at room temperature. Change the temperature, and you can convert an oil into a fat, or vice versa.
Hydrogenated soybean oil and corn depresses the thyroid which lowers your energy levels and makes you feel less like exercising. When you start reading food labels partially hydrogenated oils is in the chips aisle and almost every other package on the shelf. Most of the deep-fried foods served in fast food joints are fried in partially hydrogenated oils. Asians use in tofu but never used concentrated essence of soybean in the form of soybean oil. And they didn’t hydrogenate it, and they didn’t use it in everything. When consumers get smart to unhealthy products they normally just change the name. Manufacturers are now using mono- and di-glycerides which are also hydrogenated oil products.
A product can contain a significant percentage of trans fat, and still claim “0%”.
Zero grams trans fat only means less than .5 grams per serving, while
Zero percent trans fat means less than .5% of a 2,000 calorie diet (10
calories, or 1 gram per serving).

The Mathematics
one gallon bottle of oil claiming zero trans fat can have 1,743.36 grams of trans fat
1 serving is 1 table spoon
1 US Gallon is 256 US Tablespoon
1 tablespoon of oil (canola or soy) weighs 13.62 grams
256 X 13.62 X0.5 = 3486.72 X 0.5 = 1743.36 grams
1 gram = 0.035273 oz of water 1743.36 grams X 0.035273 = 61.4952 oz
1 gallon of Vegetable Oil can have approximately 61 oz of trans fat and claim zero percent tans fat.

Pretending to be allergic to wheat would help you to avoid both partially hydrogenated oils and high fructose corn syrup.

Why We End Up Eating More
Essential fatty acids are vital to every metabolic function in your body so you will not stop being hungry until you get the quantity of essential fatty acids that you need to sustain life.
Hydrogenated fats interfere with the body’s ability to ingest and utilize the good fats! Its trans fats replaces the guards to protect your cells, then let foreign invaders pass unchallenged, while blocking the required essential fatty acids from getting into the cell. The essential fatty acids then have to create new cells to stay. Since the old cell was not fed the required fatty acids you still feel hungry so you eat more and therefore keep creating new cells. The more you eat the more cell are created so you get fatter and fatter.

Saturated fat without hydrogenation is inert, it can’t be hurt much by heat. It’s not all that good for you, but it’s not terrible either. So if you’re going to fry, use a fully saturated fat like lard, coconut oil or butter.
Coconut oil are metabolized differently and burned for energy instead of being stored as fat and consists lauric acid, a medium-chain fatty acid that’s anti-bacterial, anti-viral, anti-fungus, and anti-yeast.


Temperature at which oil starts to smoke

Try to keep your oven at 350 degrees Fahrenheit or below for both coconut oil and olive oil.
Coconut oil remains completely neutral both before and after heating and heats to 350 degrees Fahrenheit before it start smoking.
Olive oil heats to around 410 degrees Fahrenheit before it start smoking. It seems best for frying if you are not planning to use the fat of the meat to fry.

Other oils Approximate Smoking point (if you are brave enough to use them.)
Lard 361-401F
Ghee 400F
Grape seed oil 485 degrees F
Canola oil 400 F
Organic cold pressed canola oil 300F
Corn oil 450
Safflower Oil 450
Soybean 450

Source include Eric Armstrong

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