How to Eat More Coconut Oil

“Fat makes you fat!”

“Saturated fats are bad for your heart!”

So shouted people who didn’t know what they were talking about.

These myths are unraveling, and not only are they showing to be false, they are showing to be the opposite of true (or whatever you call worse than false).

Turns out, saturated fats are NOT linked to cardiovascular disease [1] and some saturated fats (like coconut oil) are actually GOOD for your heart [2, 3]. Fats in the diet can actually IMPROVE weight loss [4].

Turns out, good quality saturated fats like organic butter, ghee, and coconut oil are darn good for you.

Coconut oil, one of my favourite saturated fats, is classified as a medium-chain saturated fat. Medium chain triglycerides or MCT’s are fats made up of short chains of fatty acids. The shorter the chain, the easier it is for the body to break down to use as energy. Medium chain fatty acids are small enough to enter mitochondria – the cells’ energy burning powerhouses – directly where they can then be converted to energy. This means coconut oil makes a great snack for a boost!

What are the other benefits of coconut oil?

  • Contains lauric acid, an antiviral agent (goodbye flu virus!)
  • Contains capric acid, a powerful antimicrobial (which may balance insulin levels as well)
  • Contains caprylic acid, an antifungal agent (helpful for treating yeast infections and athlete’s foot)
  • Supports cardiovascular health [5]
  • Improves mental function in Alzheimer’s patients [6]
  • Regulates blood sugar and improves insulin sensitivity [7]
  • Nourishes and heals dry skin and hair (can be applied topically too!)
  • Contains monolaurin, an immune-boosting compound found in coconut fats and human breast milk
  • Promotes the conversion of cholesterol to pregnenolone, a precursor to many hormones that maintain youth, memory, and mood
  • Can be used right on your hoo-ha or ding-dong as an erotic oil [Note: Coconut oil, just like any other oil-based lubricant, is not latex friendly…that means condoms will degrade faster after contact with oil.]

When people hear about all the benefits of coconut oil, they race to The Big Carrot to get their hands on a jar.

However, if I had a nickel for every time I caught someone standing in the aisle with a jar of coconut oil in their hands with a perplexed look on their face, then look up at me and say, “Soooo….what do I do with this?”, I’d be a rich woman. Or at least $2 richer.

The short answer is to use coconut oil exactly how you would any other fat. Fry your eggs in it, use it in stir-frys and baking, spread it on toast or freshly shaven legs! The only thing you need to know about coconut oil is that it gets solid at temperatures below 25 C, so if you try to drizzle it over a cold salad, you’re going to get solid oily flakes rather than a nice smooth dressing.


Here are a few delicious recipes to get you started:

Chocolate Coconut Haystacks

1 cup unsweetened shredded coconut

½ cup coconut oil

¼ cup unsweetened cocoa powder

2 Tbsp honey

  • Add all ingredients a bowl and mix until well combined. Spoon small dollops of mixture onto a parchment-lined baking sheet. Place sheet in freezer and let set for about 20 minutes. Store covered in a container in the fridge or freezer.

Brain Boosting Coconut Oil “Milk”

1.5 cups filtered water

1 Tbsp coconut oil

2 Tbsp non-GMO soy lecithin powder or 1 Tbsp sunflower lecithin

Pinch sea salt

Stevia, 1 medjool date, or a little bit of honey to sweeten

  • Place all ingredients into a blender and blend until smooth and creamy. Makes a delicious beverage that is doubly brain healthy due to the choline-rich lecithin. Can serve over cold cereals, or just drink chilled as-is.

Salted Coconut Almond Butter Fudge

1 cup almond butter

½ cup coconut oil

2-3 Tbsp raw honey

¼ tsp sea salt

  • Mix all ingredients in a bowl and stir until smooth. Line a small square container with plastic wrap and pour the mixture into the container. Place in the freezer for 30 minutes, or until set. Remove and cut into small squares. Store covered in a container in the fridge or freezer.

 

Hopefully these recipes encourage you to eat more of this healthful superfood oil!


Alex Picot-Annand, BA (Psych), Registered Holistic Nutritionist & Certified Life Coach

1. http://ajcn.nutrition.org/content/91/3/535.short

2. http://www.sciencedirect.com/science/article/pii/S0009912004001201

3. http://link.springer.com/article/10.1007/s11745-009-3306-6

4. http://www.nature.com/ijo/journal/v27/n12/abs/0802467a.html

5. Blackburn, G.L. et al, A Re-evaluation of Coconut Oil’s Effect on Serum Cholesterol and Atherogenesis, Journal of the Philippine Medical Association, The, 65, No. 1: July-September (1989).

6. http://www.ncbi.nlm.nih.gov/pubmed/15123336

7. http://www.naturalnews.com/026694_oil_coconut.html#