Saturated Fats Part II

March 14, 2011
By:  Maria
Part I provided some insight on saturated fats and how all saturated fats are not created equal.  In this post, I wanted to share some information on a saturated fat that has superior health benefits.
Back in the 1930’s, Dr. Weston Price discovered Pacific Islanders who consumed primarily coconut for their energy source, yet were visibly trim and incredibly healthy.  Coconut is high in dietary fat, but the community was virtually devoid of any heart disease!
The same discoveries were made in the early 1980’s, among Polynesian communities, when researchers conducted a study on cardiovascular health and found the same results.  Their main consumption for fat came from coconut and yet their cardiovascular health was supreme.
If saturated fat contributes to heart disease, how can one explain the above?
Although early studies implied (never “claimed”) that coconut oil could possibly raise cholesterol levels, further studies have shown that not only does it have no impact on raising cholesterol, but in some cases has actually reduced cholesterol levels!
Do even the smallest research on the benefits of coconut oi and you will find:

  • improves heart health
  • increases metabolism
  • improves thyroid function
  • immune system support
  • promotes weight loss and leaning out
  • When using any vegetable oil (canola, safflower, corn, sunflower) to cook, you are essentially oxidizing these oils (production of toxic chemicals).  When using these oils to fry, you are destroying any antioxidants that might have been in the oil which can wreak havoc in your body (often times worse than trans-fats!).
    There is only one oil that is stable enough to withstand the higher heat of cooking – coconut oil!
    Next time you are grocery shopping, add heart-healthy coconut oil to your list of “must-haves” and start using it for your cooking.

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