Coconut Oil

I am rather obsessed with coconut oil and I use it for everything. It tastes and smells divine and has over 100 uses in and out of the kitchen. I like using coconut oil in baking, adding to oatmeal and smoothies, sautéing, roasting, in raw desserts, and in coffee or tea.

  • Coconut oil is made up of medium-chain triglycerides, fats that are metabolized and digested by our body right away, providing a little energy boost.
  • This immediate processing leads to less strain on our liver, pancreas, and digestive system. Because coconut oil is so easily digestible, it also tends to help improve the absorption in other nutrients as well.
  • The saturated fat in coconut oil helps to raise your bod’s good HDL cholesterol, which protects our hearts against heart disease and heart attack. HDL carries cholesterol away from the arteries and back to the liver, where it can be passed from the body.
  • Coconut oil is made up approximately fifty percent of a fatty acid called lauric acid. Lauric acid is converted into monolaurin, a beneficial compound can kill harmful pathogens such as bacteria, viruses, fungi, and infections in our body.
  • Coconut oil may help you keep your weight under control as well. As you now know, the MCT’s in coconut oil lead to efficient burning of energy. A 2009 study published in Lipids found that women who consumed 30 milliliters (about 2 tablespoons) of coconut oil daily for two weeks did not gain more weight, but actually had lowered amounts of abdominal fat.

Vegukate Tips:

Always buy organic, unrefined, 100% extra-virgin coconut oil, which hasn’t been over processed to remove its beneficial properties.

Store coconut oil at room temperature. You will notice that coconut oil will be a liquid at 76° F, and a solid at lower temperatures. If it is a solid, it can be liquefied easily by setting the jar into a bowl of warm water for a few minutes.