Today, by request, I am going to be talking about some of the benefits of coconut oil. This article will explore some information about coconut oil that will get you truly excited to start using it yourself.
Coconut oil is made up of two-thirds MCFA ( medium chain fatty acids). These MCFAs are easily digestible by the body, and are sent directly to the liver where they are converted into into energy, rather than being stored as fat. These MCFAs also help to stimulate metabolism, and may have the affect of helping and supporting weight loss.
Coconut oil also contains lauric and caprylic acid. Lauric acid is converted by the body into a monoglyceride called monolaurin, which exerts antiviral, antimicrobial, antiprotozoal and antifungal actions. Monolaurin function by acting to disrupt and destroy the lipid membranes in organisms like fungus, bacteria and viruses. This may have be beneficial for use in candida and athlete’s foot, as well as bacterial infections. Caprylic acid is also anti-fungal, and may also be beneficial for use for candida, as well as other yeast and fungal infections.
Coconut oil is the superior choice of oil for use in cooking, as it is stable enough to resist mild heat-induced damage. Other oils, including hydrogenated vegetable oils, are not good choices as they are hydrogenated oils and may contribute towards the development of high cholesterol and cardiovascular diseases.
I personally enjoy using coconut oil, not just as a cooking oil but also externally on my skin and hair. It’s a rich, nourishing oil, and makes a wonderful natural moisturiser. I apply morning and night to my face, and also use on my hair, applying and leaving for a short while, when it gets a bit dry, as a deep conditioning treatment (before shampooing out).
Altogether, coconut oil is a truly exciting, healthful and versatile oil, that we may all benefit from having in our kitchens and using every day.