Lately there has been a ton of hype surrounding coconuts! If I recall it seems to have started with coconut water making its strong debut a few years ago, being touted for its electrolytes and rehydrating qualities. After coconut water took the world by storm, other coconut products followed suit. Coconut oil has recently gained a strong foot hold as well(which can be measured by it making the shelves of your local Trader Joe’s- a great marker or popularity!), and rightfully so. It can be used in so many ways- as a makeup remover, as an ingredient in lotion for soft supple skin, as a shaving cream, on scrapes and cuts, and so many more, but I would like to focus on its use in food. Here is a quick list of why you should consider using coconut oil next time you bake:
- Although coconut oil is mostly made of saturated fats (which many of us thought were bad for us), more specifically coconut oil is comprised of medium-chain triglycerides. MCT’s are metabolized by our bodies differently than long-chain triglycerides. MCT’s are processed by the liver into ketones, which are used by our bodies primarily for energy.
- Coconut oil contains a high amount of lauric acid which is a natural antiseptic, killing harmful bacteria and viruses to help prevent infection.
- The MCT’s can not only increase your energy levels but also keep you feeling full and satisfied longer, which has linked coconut oil to aiding in weight loss.
- Coconut oil is beneficial for cardiovascular health, reducing total cholesterol and LDL, while increasing HDL levels, as shown in several studies.*
Don’t miss your chance to check out my favorite coconut oil, too!
If you wan to know know more about the health benefits of coconut oil check out this article from Jen Reviews.
Here is a great link to check out: 150 Uses for Coconut Oil
(*Sources: http://www.ncbi.nlm.nih.gov/pubmed/19437058, http://www.ncbi.nlm.nih.gov/pubmed/15329324, http://authoritynutrition.com/top-10-evidence-based-health-benefits-of-coconut-oil/)