Virgin Coconut Oil

I recently had a poll on my site asking others what they thought was the healthiest oil for them. To my shock, Coconut Oil was quite underrated for it’s many health benefits. Apparently The marketers of Olive Oil are doing a better job, but still, I must set the record straight.

Let’s first begin with going over the different types of coconut oil. I want to be sure when you are using Coconut Oil, you are getting only the good stuff, and using only the best.

Refined Coconut Oil

This is the most common way to mass-produce Coconut Oil. Refined Coconut Oil is RBD, which means it is Refined, Bleached, and Deodorized. When you deodorize the oil, very high heat is used to do so. Sometimes the RBD oil is hydrogenated or partially hydrogenated.  Sodium hydroxide is usually used to get rid of the free fatty acids, which helps prolong it’s shelf life. Due to the refinement process, the taste and smell is bland, and does not keep to the taste and smell of an actual coconut. You may think you want a bland taste rather than a coconut flavored oil…but trust me, you don’t want the refined oil. Please read on..

Virgin Coconut Oil

The only way to extract Virgin Coconut Oil is by using fresh coconut meat. No chemicals or high heating is used in further refining since it’s natural pure coconut oil is naturally able to have a long shelf life (why the processing is done in the first place, I will never know). Virgin Coconut Oil retains the taste and smell of coconuts.

Extra Virgin Coconut Oil

Unlike the Olive Oil Industry, there is actually no difference between “Virgin” and “Extra Virgin” Coconut Oil. When it comes to Coconut Oil, “Virgin” is just as good as “Extra Virgin”.

Coconut Oil Heated

One of the wonderful benefits of Coconut Oil, is that it isn’t damaged by heat. Because Coconut Oil can be cooked without worrying the nutritional benefits will be cooked out, Coconut Oil is great for cooking and baking. Not only is it still good for you, but it taste great too.

Health Benefits of Coconut Oil

Coconut Oil is the richest form of Medium Chain Triglycerides (MCT), which the body burns for energy (unlike other oils which have Long Chained Triglycerides which actually store as fat – Not good!). Coconut Oil contains Lauric Acid (form of MCT), which is a predominant fatty acid that has anti-microbial and anti-viral properties. The medium chain fats in Coconut Oil is similar to the fats found in breast milk, and even have some of the same health effects, and have a great healing power.

Coconut Oil shows evidence of killing yeast infections (think Candida), increased energy, better immune system, helps with memory, protects the liver, reduced risk of heart disease, normalizes blood sugar levels (also reduces cravings of foods that would raise blood sugar levels), aids digestion, helps with the absorption of nutrients into the body, lowers cholesterol levels, and even helps with Weight Loss.

There are many health benefits of Coconut Oil – even more than what I have already mentioned! Nice.

How Coconut Oil effects Weight Loss

Just as I already mentioned, Coconut Oil has MCT, which helps your body burn fat, thus helping you lose weight. Coconut Oil also helps your body have the ability to control hungry and cravings, which again, helps you lose weight. Does everyone who consumes Coconut Oil lose weight? No, not always. There have been reports of people not losing weight, but they noticed their pants fit better. Apparently Coconut Oil also helps with muscle mass while trimming fat.

Research shows that an under active Thyroid may be to blame for weight problems. That is a pretty intense claim considering that 65% of the US population is overweight, and 27% is clinically obese. Wow. Good news, Coconut Oil is also known to help with an under active Thyroid. Diet seems to play a major role in Thyroid health (for good or bad), and considering their is a choice in the matter, I would do what I can to naturally have great thyroid health.

Cooking with Coconut Oil

Personally, I have thrown out all of my oils (Shortening, Vegetable Oil or any other “cooking oils”), and I have replaced them all with Virgin Coconut Oil (USDA Organic). I have to admit, I was a little worried how the Coconut Oil would effect the taste of my food. Come to find out, it has only made the flavor of whatever I was cooking- even better! You can use Coconut Oil as a replacement for all other oils whether it be for baking desserts, adding to smoothies, or to cook with your meats- you won’t be disappointed.

Coconut Oil has a melting point of 76 degrees, so if it is colder than 76 degrees, the Coconut Oil is going to be more of a solid texture. For measuring purposes, you might want to warm up the Coconut Oil by either running warm or hot water on the jar, or just taking a couple of spoonfuls and baking them for a couple of a minute or two. At this point, it will be a liquid, and easy to measure for recipes.

I love this wonderful oil, and believe you will too!

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