The answer is YES – FOR COOKING!
Extra Virgin Oilve Oil is full of essential fatty acids, vitamins and antioxidants but it is susceptible to oxidative damage when exposed to high temperatures during cooking. This means that the oil breaks down under high temperatures and that can reduce the quality of the nutrients in the oil. So if you really want to get the best out of Extra Virgin Olive Oil you should limit it’s usage to salad dressings and cold dishes and use Extra Virgin Coconut Oil for cooking instead.
Coconut oil is made by cold pressing the fresh coconut. It has a delicate cocount flavour. Coconut oil needs to be a bright white colour and taste light and sweet with hints of coconut making it perfect for both sweet and savoury dishes. If you store it in the fridge it will become firm and if you store it at room temperature it will stay as a liquid form. The brand that I use from Tiana (available at Holland and Barrett), is 100% RAW, Organic and Fair Trade.
Health benefits of coconut oil
You may be surprised to know that coconut oil is good for you as it contains saturated fats which normally would be found in animal fats. Research shows that plant based saturated fats like those found in coconut oil may not have the same negative effects as animal based saturated fats such as butter… In tropical cultures, people have been cooking with Coconut oil for centuries and they don’t seem to suffer from as many modern diseases as we do in the Western World.
According to CBN news, coconut oil has proven to slow the progression of Alzheimer’s and may have even prevented it. Dr Newport explains “Alzheimer’s appears to be a type of diabetes of the brain and it’s a process that starts happening at least 10 or 20 years before you start having symptoms and it’s very similar to type 1 or type 2 diabetes in that you develop a problem with insulin.” In this case, insulin problems prevent brain cells from accepting glucose, their primary fuel. Without it, they eventually die. But there is an alternative fuel — ketones, which cells easily accept. Ketones are metabolized in the liver after you eat medium chain triglicerides, found in coconut oil.
As well as improving major diseases such as Alzheimer’s, coconut oil has also improved other diseases such as:
• Protects against cancer and HIV and other infectious diseases
• Kills bacteria and parasites like tape worm and liver flukes
• Eases acid reflux, aids in proper bowel function
• Lowers incidence of hemorrhoids
• Heals and relieves intestinal problems
• Soothes earaches
• Deals with symptoms connected with prostate enlargement
• Strengthens the liver and protects against degeneration
• Reduces incidence of epileptic seizures
• Reduces joint and muscle inflammation
• Eases neuropathies and itching from diabetes.
Coconut oil is nature’s richest source of lauric acid which is important for fighting diseases.
The body converts lauric acid into monolaurin, which is highly effective in fighting viruses, bacterial infections and fungal infections including herpes, the measles, influenza, hepatitis C and even HIV. The lauric acid content in regular foods has been decreasing over the years so by adding coconut oil to your diet you will be maximizing your bodies defences!
Doesn’t coconut oil have a high calore content? What is the recommended daily allowance?
Coconut oil contains more lauric acid than cocount milk and if you use it daily you will not only provide protection against bacteria and viruses, but it will also increase Metabolism and improve the condition of your skin and hair, in addition to many other benefits.
Experts recommend 3 tablespoons per day but if you are on a calorie controlled diet you may want to use a small amount as 1 tablespoon of coconut oil contains 120 calories. For me, eating superfoods is about nutrition and health not calories, but it’s important to keep an eye on portion control and balance.
Available at amazon or Holland and Barrett.