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The Fat That Can Make You Thin

coconut

Coconut oil has been called “the healthiest oil on Earth”. That’s a bold statement for an oil that was once believed to be bad for us because of it’s saturated fat content. Coconut has been used for centuries for it’s healing properties and it’s satisfying taste. Isn’t it time to give it a try as your new oil? Today you get to find out more of coconuts amazing health benefits and ways to use it in your cooking.

Coconut is an exciting fruit because you can use all the parts to make different products that are tasty and have amazing health benefits. Coconut oil, for instance, is unique and has different fat molecules than those found in plant oils and animal foods. It contains medium-chain fatty acids (MCFA’s) unlike most oils, which have long-chain fatty acids. Scientifically, this means that its metabolized different and helps you feel satisfied without added inches to your waistline. Coconut has lower calories than any other fat that can protect you against heart disease and help lower bad cholesterol.

Coconut has been used for centuries for it’s healing properties and it’s satisfying taste. Many recent medical journals have found coconut, in one form or another, can supply a wide range of health benefits. These include:

–    Killing viruses, bacteria, fungi, and yeast

–    Improving insulin secretion and glucose utilization

–    Protection against osteoporosis

–    Providing quick energy for physical and athletic performance

–    Improving digestion and absorption of essential vitamins and minerals

–    Reduction in inflammation

–    Improving cholesterol ratio reducing heart disease risk

–    Protecting against free-radicals that cause premature aging

–    Supports thyroid function

–    Helping to prevent obesity and overweight problems

The coconut is so versatile and produces many different products from the meat, milk, juice, and oil that can be used in your cooking. Here are some examples of ways to use coconut products.

Coconut Oil: Great to use for sautéing and frying, and makes a great substitute for butter on toast and in dessert recipes.

Coconut Water: This is great just to drink and use as the base for smoothies.

Dried Coconut: Great used in desserts and breakfast foods like muffins, cakes, bars, pancakes, granola, and cookies.

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Posted in My Blog on 12/30/2009 11:34 am
 

2 Comments

  1. That’s really interesting… it’s funny to think that no so long ago coconut oil was said to be bad for us. I think coconut oil is the best ting on earth, along with Nori and tahini 🙂

    I juste used it for the stir fry I made for lunch and it was brilliant, I find it goes very well with coriander.

    I was wondering, when do you think your cookbook will be out? is it going to be an ebook or a hard book?

    Thanks 🙂

    Noemie.

    Reply

  2. As a Certified Personal Trainer & Nutritional Consultant, people’s initial reaction is to coconut oil is ALWAYS: “but that’s so high in saturated fat!!!!”
    It sure is. Actually about 70-80%, but it’s a medium chain triglyceride (MTC) and is broken down in the body similar to a carbohydrate. That means the body can access it’s energy before it’s stored as body fat.
    Also, this saturated fat is heat stable because of it’s unique structure. being stable means it will NOT oxidize like other oils do.
    If you can find a fresh young green coconut…it’s like a taste of heaven! The water is rich in electrolytes and the coconut meat is tender.
    Antimicrobial and antifungal benefits are impressive, too.

    Reply

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