Coconut Oil: Why it is Good For You

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Coconut Oil: Why it is Good For You

by Lita Lee

12/14/2001

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In this article, fats and oils are used interchangeably but in a strict

sense, oil usually means liquid at room temperature and fat usually means solid

at room temperature. However, coconut oil is solid at temperatures under 76

degrees F. So if you live at temperatures of 76 degrees F or more, coconut oil

is liquid; if less than 76 degrees F, coconut oil is a fat.

Saturated fat - one that has a small degree of unsaturation or double bonds

and tends to be more solid at room temperatures lower than 76 degrees F.

Example: butter, coconut oil.

Monounsaturated oil - Contains some saturated fat but is largely oleic acid,

a mono-unsaturated oil, which contains only one double bond. Example: Olive

oil.

Polyunsaturated oils - poly means many, so this means that the fat has more

than one double bond. Example: linoleic (omega-6) acid has two double bonds;

alpha-linolenic (omega-3) acid has three double bonds; arachidonic acid has

four double bonds.

The following information comes from the research of Ray Peat, Ph.D. and

Mary G. Enig, Ph.D. References are given where applicable.

I recommend only three types of fats to my clients: extra virgin olive oil,

organic or, preferably raw butter, and organic coconut oil. Most people

understand the first two but cringe at the thought of eating coconut oil.

Here's

why I recommend coconut oil to everyone.

Coconut oil has been used as cooking oil for thousands of years. Popular

cookbooks advertised it at the end of the 19th century. Then came the

anti-saturated fat campaign and the promotion of polyunsaturated fats, such as

flaxseed, canola, soybean, safflower, corn, and other seed and nut oils plus

their

partially hydrogenated counterparts (margarine, " I can't believe it's not

butter " , etc.) as the way to go. Indeed, saturated fats have been supposedly

causally linked to high cholesterol and heart disease, multiple sclerosis and

other bad health conditions. I don't know how anyone came to this conclusion,

since it would be hard to find a person in America who has a high saturated fat

diet. Why? Because nearly all commercial foods, including bread, crackers,

chips, dips, many candies, zero cholesterol coffee creamers, all mayonnaise and

all salad dressings, many pastries and ice creams, most dietetic (for weight

loss or diabetes) " foods " , many cereals, and nearly all crunchy snacks

contain either polyunsaturated or partially hydrogenated fats (which contain

some

margarine and some of the unsaturated fat mixed together). These foods are

often advertised as healthy " all vegetarian, " " no-cholesterol " foods. Even the

so-called saturated fat in commercial meat is partly unsaturated because most

cows are fed corn and soybeans, both of which contain unsaturated oils.

Are there any people who live on saturated fats who are healthy? Yes! People

who live in tropical climates and who have a diet high in coconut oil are

healthier, have less heart disease, cancer, colon problems and so on, than

unsaturated fat eaters. Two such groups of people include those from Melanesia

and the Yucatan. These people are slightly hyperthyroid because of the thyroid

stimulating effects of coconut oil plus a diet which includes protein (fish)

and adequate fruit (stimulates thyroid function).

Can you eat unsaturated fats and get away with it? It all depends. The

Eskimos ate cold-water fish, high in unsaturated oils BUT they also ate the

whole

animal, including the animal head, brain, thyroid glands, etc. and got the

hormones from these glandulars. This caused them to become hyperthyroid, 25%

higher than Americans, and they were classified as " pathologically

hyperthyroid " by standard medical definition.

However, this so-called pathological condition allowed them to burn the

unsaturated fats in the foods they ate. If you are not an Eskimo and eat mainly

an unsaturated fat diet, you may be in trouble.

Now you know why I wonder how anyone can associate high cholesterol or

saturated fats with heart disease, multiple sclerosis or any disease. Over the

past 40 years, Americans have increased their consumption of unsaturated fats

and partially hydrogenated fats and have decreased their consumption of

saturated fatty acids and butter. Lauric acid, the major fatty acid in coconut

oil

and breast milk, is rarely present in the American diet. Yet saturated fats

are still being called the health culprits while grocery stores abound with

many kinds of seed and nut oils. Many have been told that if the unsaturated

oil

is unprocessed, it is safe. This is untrue. The harmful effects of

unsaturated oil lie in their unsaturation, or the presence of many double

bonds, which

are very labile and easily peroxidized (become rancid inside the body).

Details of this are given in the report on unsaturated oils.

Here is a summary of the health benefits of coconut oil. In general, coconut

oil stimulates thyroid function and has wonderful antiseptic properties.

The Stability of Coconut Oil

Unsaturated oils in cooked foods become rancid in just a few hours, even in

the refrigerator, one reason for the " stale " taste of leftovers. However,

according to Peat, eating fresh unsaturated fats is even worse, because once

inside the body, they will oxidize (turn rancid) very rapidly due to being

heated and mixed with oxygen. Not so with coconut oil. Even after one year at

room

temperature, coconut oil shows no evidence of rancidity even though it

contains 9% linoleic (omega - 6) polyunsaturated acid. Peat theorizes that

coconut

oil may have antioxidant properties, since the oil doesn't turn rancid and

since it reduces our need for vitamin E, whereas unsaturated oils deplete

vitamin E.

Thyroid-Stimulating, Anti-Aging Effects of Coconut Oil

Many researchers have reported that coconut oil lowers cholesterol

(Blackburn et al 1988, Ahrens and colleagues, 1957). In 1981, Prior et al.

showed that

islanders with a diet high in coconut oil showed no harmful health effects.

When these groups migrated to New Zealand and lowered their daily coconut oil

intake, their total cholesterol and especially their LDL cholesterol - the

so-called evil one - increased. The cholesterol-lowering properties of coconut

oil are a direct result of its ability to stimulate thyroid function. In the

presence of adequate thyroid hormone, cholesterol (specifically

LDL-cholesterol) is converted by enzymatic processes to the vitally necessary

anti-aging

steroids, pregnenolone, progesterone and DHEA. These substances are required

to help prevent heart disease, senility, obesity, cancer and other diseases

associated with aging and chronic degenerative diseases.

Weight Loss Stimulating Properties of Coconut Oil - a Direct Result of

Thyroid Stimulation

In the 1940's farmers tried coconut oil to fatten their animals but

discovered that it made them lean and active and increased their appetite.

Whoops!

Then they tried an anti-thyroid drug. It made the livestock fat with less food

but was found to be a carcinogen (cancer causing drug). In the late 1940's,

it was found that the same anti-thyroid effect could be achieved by simply

feeding animals soybeans and corn.

Anti-Cancer Effects of Coconut Oil

In 1987 Lim-Sylianco published a 50-year literature review showing the

anti-cancer effects of coconut oil. In chemically induced cancers of the colon

and

breast, coconut oil was by far more protective than unsaturated oils. For

example 32% of corn oil eaters got colon cancer whereas only 3% of coconut oil

eaters got the cancer. Animals fed unsaturated oils had more tumors. This

shows the thyroid-suppressive and hence, immuno-suppressive effect of

unsaturated oils. (Cohen et al. 1986).

When Albert Schweitzer operated his clinic in tropical Africa, he said that

it was many years before he saw a single case of cancer. He believed that the

appearance of cancer was caused by introduction of the European diet to the

Africans. Many studies since the 1920's have shown an association between

consumption of unsaturated oils and the incidence of cancer.

Antimicrobial (Antiseptic) Effects of Coconut Oil

Coconut oil contains medium chain fatty acids such as lauric (C-12),

caprylic (C-10) and myristic (C-14) acids. Of these three, coconut oil contains

40%

lauric acid, which has the greater anti-viral activity of these three fatty

acids. Lauric acid is so disease fighting that it is present in breast milk.

The body converts lauric acid to a fatty acid derivative (monolaurin), which

is the substance that protects infants from viral, bacterial or protozoal

infections. This was recognized and reported in 1966 (Jon Kabara). Work by

Hierholzer and Kabara (1982) showed that monolaurin has virucidal effects on

RNA

and DNA viruses, which are surrounded by a lipid membrane. In addition to these

RNA and DNA viruses, in 1978, Kabara and others reported that certain medium

chain fatty acids, such as lauric acid have adverse effects on other

pathogenic microorganisms, including bacteria, yeast and fungi. These fatty

acids

and their derivatives actually disrupt the lipid membranes of the organisms and

thus inactivate them (Isaacs and Thormar 1991; Isaacs et al. 1992). This

deactivation process also occurs in human and bovine milk when fatty acids are

added to them (Isaacs et al. 1991).

Here are two of my coconut oil salad dressing recipes:

Lita's Ranch Salad Dressing

One egg

4 tbsp cider vinegar (try 2 tbsp of apple cider vinegar plus 2 tbsp balsamic

vinegar or 4 tbsp of rice vinegar)

1/2-tsp salt

1/2-tsp dry mustard

Spike or other seasoning to taste

Add the above ingredients to your blender. Then very slowly dribble into

blender one cup of oil consisting of about 3/4-cup coconut oil (melted and

cooled) plus 1/4-cup extra virgin olive oil to the blender and blend till

smooth.

(The more coconut oil, the thicker the dressing). (If oil added too fast, or

oil is too hot, mixture will curdle).

Then add the following ingredients to the mayonnaise you just made to make a

thick and creamy Ranch dressing that can be uses as a substitute for

mayonnaise:

1-1/4 cup buttermilk

4-6 tbsp or so sour cream, cream cheese or honey yogurt

Onion flakes to taste

Garlic powder to taste

Salt

Juice of one lemon

Spike to taste or other seasoning

Black pepper

Parsley flakes

Blend until smooth. Refrigerate. This dressing will thicken as it cools. You

can use it instead of mayonnaise and can dilute it with more buttermilk if

you want a thinner Ranch dressing. If this tastes too tart, add a little

honey.

Other suggestions for using coconut oil in your diet:

1) When you make pastries, substitute 50% coconut oil for whatever fat is

recommended, hopefully butter.

2) When you fry or sauté eggs, fish, veggies or whatever, toss in some

coconut oil. Add butter or olive oil you wish, for flavor.

To come: coconut oil ice cream!

These statements have not been evaluated by the Food and Drug

Administration. Not intended to diagnose, prescribe for, treat or claim to

prevent,

mitigate or cure any human disease. The third party information referred to

herein

is neither adopted nor endorsed by this web site but is provided for general

informational purposes.

References:

Peat, Raymond, Ph.D., From PMS to Menopause: Female Hormones in Context,

Chapter 29, page 175. Copyright 1997 by Raymond Peat, P.O. Box 5764, Eugene, OR

97405. Price including S & H is $14.