Benefits of Coconut Oil - References info

[Guest guest]

My life partner gathered the information for a post in

his blog.

 

References are here:

http://www.coconutoil.com/

http://www.industryinet.com/~ruby/coconut_oil.html

Dr. Raymond Pete's research

My life partners experience as a vegan living in a 7th

Day Adventist commune.

 

Jenny Kernan

--- fire888earth <sharmika wrote:

 

> Where did you get this information, author, source?

> Do you have a

> link for reference?

>

>

> ,

> " rainysnana "

> <rainysnana wrote:

> >

> >

> > Coconut Oil: You Want a Food Loaded with Real

> Health Benefits? You

> > Want Coconut Oil

> >

> > The entire coconut is usuable,but the fruit of it

> PERFECT in

> everyway!

> >

> > I will just outline some of the virtues of coconut

> oil.

> > The unsaturated oils in some cooked foods become

> rancid in just a

> few

> > hours, even at refrigerator temperatures, and are

> responsible for

> the

> > stale taste of leftover foods. (Eating slightly

> stale food isn't

> > particularly harmful, since the same oils, even

> when eaten

> absolutely

> > fresh, will oxidize at a much higher rate once

> they are in the

> body,

> > where they are heated and thoroughly mixed with an

> abundance of

> > oxygen.)

> > This is curious but good.Coconut oil that has been

> kept at room

> > temperature for a year has been tested for

> rancidity, and showed no

> > evidence of it.

> > Coconut oil is unusually rich in short and medium

> chain fatty

> acids.

> > Shorter chain length allows fatty acids to be

> metabolized without

> use

> > of the carnitine transport system. Mildronate

> protects cells

> against

> > stress partly by opposing the action of carnitine,

> and comparative

> > studies showed that added carnitine had the

> opposite effect,

> > promoting the oxidation of unsaturated fats during

> stress, and

> > increasing oxidative damage to cells.

> > I suspect that a degree of saturation of the

> oxidative apparatus by

> > short-chain fatty acids has a similar effect --

> that is, that these

> > very soluble and mobile short-chain saturated fats

> have priority

> for

> >

>

>