In our house, Coconut Oil is our primary cooking oil. Solid at room temperature, this oil is great for firming up healthy desserts, processing into baked goods and for cooking with. It adds wonderful flavour to all dishes but doesn’t have an overpowering taste of coconut.
Its unique combination of fatty acids can have profound positive effects on health, including fat loss, better brain function and various other amazing benefits.
Coconut oil is one of the richest sources of saturated fat that you can get in your kitchen, with almost 90% of the fatty acids being saturated. Coconut oil contains Medium Chain Triglycerides (MCTs) – which are fatty acids of a medium length. Most of the fatty acids in the diet are long-chain fatty acids, but the medium-chain fatty acids in coconut oil are metabolised differently. They go straight to the liver from the digestive tract, where they are used as a quick source energy or turned into so-called ketone bodies, which can have therapeutic effects on brain disorders like epilepsy and Alzheimer’s.
Coconut products are also a rich source of manganese, a mineral necessary for enzymes that work to protect the body from and repair damage caused by free radicals. Copper, iron and selenium are also found in good quantities in coconut, as are calcium, magnesium, phosphorous, potassium, and zinc to a lesser degree. Coconut is a fairly good source of many B-vitamins, including thiamin, riboflavin, niacin, vitamin B6, folate, and pantothenic acid. Coconut is also a source of vitamins C and E, phytosterols, and fiber. Coconut has long been recognised by traditional food cultures for its ability to boost the immune system, and act as an antibiotic, antiviral, antibacterial, anti-fungal and antimicrobial (basically small things that might make you sick don’t like coconut). All in all, it sounds pretty win-win.
For January, we are offering 20% off our Essential Organic Coconut Oil to encourage you to stock up and begin to enjoy the health benefits of some coconut oil in your diet.