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Traditional in Latin and Asian cuisine, coconut oil, made from ripe coconuts, has health benefits due to its medium-chain triglycerides, or MCTs. This fatty acid can help with several conditions, including stabilizing blood sugar levels.
A 2009 issue of Diabetes published a study on the benefits of MCT for people with type 1 diabetes. Animal studies found that in addition to improving cognitive performance due to low blood sugar, it helped stabilize blood sugar levels in test subjects, thus avoiding cognitive impairment. Although the results are promising, more long-term studies of human effects are needed.
The MCTs found in coconut oil can help improve glucose tolerance. This means it can improve the body’s ability to process sugar with less impact on energy use. In a 2010 issue of the Indian Journal of Pharmacology, an animal study found that a diet high in coconut oil led to increased glucose tolerance levels and decreased total cholesterol levels. The researchers attributed this effect to the presence of lauric acid. , in coconut oil, MKT, additional studies are needed to verify whether these results translate to humans.
Insulin resistance, when your body makes insulin but can’t use it properly, can lead to high blood sugar and type 2 diabetes because the body’s cells can’t absorb glucose without insulin. A 2009 issue of “Diabetes/Metabolism Research and Reviews” included a four-week animal study that found that a diet supplemented with MCTs led to less body fat and less insulin resistance. These effects were seen without any other changes in the mice’s diet.
Because it is naturally sweet, coconut oil can be a good substitute for other oils that contain saturated or trans fats, such as butter or margarine. Coconut oil can be used in both baked goods and savory dishes, and because coconut has a mild flavor, it lends itself well to tropical dishes or Southeast Asian dishes. You can spread it over popcorn instead of butter for a special richness.
Marie Danni has been a professional journalist since 1991, specializing in nutrition and health issues. He has written for Woman’s, The Daily Mail, The Daily Mirror and The Telegraph. She is a registered nutritionist and has a degree in Food Science from the University of Nottingham.
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1.) Add coconut oil to your coffee or tea in the morning. The trick is to add enough of the mixture to emulsify the oil, which creates a rich, creamy consistency, not an oily consistency.
2.) In the shells. It’s easy to hide the taste of coconut oil in your smoothies and/or protein shakes. Melt the coconut oil until melted and gently stir.
3.) Use during fermentation. its high smoke point and stable saturated fat concentration make it a good choice for frying and baking. We use coconut oil as a base oil when we cook eggs, potatoes, and other baked goods.
4.) Substitute butter or margarine in baking recipes, baking recipes, and even on your toast. When cooking anything in the oven, use coconut oil instead of any oil.
5.) Straight from the jar. Most people don’t have time to prepare meals in their daily lives, or don’t like to eat, but don’t let that deter you. You can use coconut oil without adding it to any other food. Drizzle with a spoonful of peanut butter and enjoy. Lack of time is no excuse to miss out on the antioxidant, disease-fighting and metabolism-stimulating benefits of this food.
3.) Sunburn and lotion is a great moisturizer to use after getting some sun.
4.) Facial Moisturizer – After washing your face, massage a light layer into your skin. It works for your feet, elbows, legs and whole body!
5.) Overnight Conditioner – Looking for a deep hair conditioning treatment? Apply a small amount of oil to your hair (mainly on the ends), comb and put your hair in a soft bun before bed and wash in the morning.
We found many infographics that explain more benefits and uses of coconut oil. Check it out and try it a few times!
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Have you joined the coconut oil crisis? It’s a hot item…included in many fad diets and appearing more and more in packaged foods of all kinds. A survey conducted several years ago found that almost all Americans believe that coconut oil is a health food. But… is it as healthy as cracked coconut?
Coconut oil is more of a saturated fat than butter. I know this can be confusing because coconut is a fruit, but you need to understand that one tablespoon of coconut oil equals 14 grams of fat. Sixty-three percent of the fat is saturated fat, which offers no other nutritional benefits, with no added vitamins or minerals. 16 studies have shown that coconut oil increases LDL (low-density lipoprotein), a risk factor for cardiovascular disease, more than polyunsaturated fats.
One tablespoon of coconut oil provides about 117 calories, which is equivalent to one tablespoon of olive oil.
There are two types of coconut oil; virgin and pure Virgin is extracted from fresh, unprocessed coconut fruits. Refined desiccated coconut meat is used, which is usually blanched and deodorized.
Research has shown that coconut oil has a type of fat called medium-chain triglycerides that increases metabolism and weight, but coconut oil is specifically 100 percent medium-chain coconut oil, not what you buy at the store. . Most coconut oils on the market only contain 13 to 14 percent of this medium-chain coconut oil, so that’s a big difference, and you’d need to eat up to 10 T per day, which is not recommended for anyone. And again, think about the risk of cardiovascular disease associated with the consumption of this oil.
Hydrogenated coconut oil can be found in baked goods, but be careful because further processing through hydrogenation can change coconut oil into trans fats. According to the American Heart Association, we want to keep our trans fat intake as low as possible.
Coconut is a saturated fat, and the American Heart Association and the American Diabetes Association recommend limiting saturated fat to 5 to 6 percent of calories. Consumption of saturated fat is associated with lower total cholesterol and low-density lipoprotein (LDL), which is cholesterol. Consuming saturated fat can increase coronary artery disease, and people with diabetes are already at risk for heart disease before consuming a diet high in saturated fat.
“Because it reminds me of a tropical vacation, the smell and the taste are very interesting, but we have to look at the science to find out what is a healthy option for us.
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