coconut-oil

Coconut Oil – #100 of the “The Healthy Hundred”

Coconut Oil

Coconut Oil or copra oil, is an edible oil extracted from the meat of mature coconuts. It is golden in colour when in liquid form and becomes opaque when solidified.

Coconut Oil is high in:

Here are just 5 of the top benefits of consuming coconut oil…

Lowers blood pressure!

Coconut oil contains approximately 50% lauric acid, a fatty acid that has a number of health promoting properties. It can actively help to preventing heart disease by combating risk factors such as high cholesterol and high blood pressure.

Energy Boost!

Coconut oil contains short and medium chain fatty acids which are metabolised differently to long counterparts. Humans can easily digest them, as they go straight to the liver, and they can be used as a fast source of energy.

Weight Loss!

Studies have shown that coconut oil is useful for weight loss. The short and medium chain fatty acids increase the body’s metabolic rate thereby burning more energy contributing to weight loss.

Skin Quality!

As mentioned the medium chain fatty acids in coconut oil are easily absorbed. This can help strengthen connective tissue and help with skin exfoliation. This is accompanied with the antioxidant effects (similar to those of vitamin E) that lead to the repair of damaged skin.

Artery Health!
Despite the high fat content in coconut oil it does not increase bad cholesterol (LDL) levels. Research has shown that it can help prevent atherosclerosis by reducing the incidence o damage to the arteries.

Top Tip: raw virgin coconut oil is best used in low temp cooking or baking.

Just remember, coconut oil should be consumed as part of a healthy balanced diet.

Suggested Recipes:

Banana Baked Oat Cups (makes 12)
Why not include coconut oil in your baking as a healthier alternative to butter:
Preheat oven to 180C. Grease a muffin tin with coconut oil. Combine 175g oats with 1tsp cinnamon in a large bowl. In a separate bowl combine 1tbsp coconut oil, 1 mashed banana, 200ml almond milk and 1tsp honey. Add wet ingredients to dry ingredients and mix to combine. Spoon into prepared tin and bake for 22-25minutes until golden brown. Can be stored in the fridge for 2 days or frozen for 1 month (reheat before serving).

Lemon & Coconut Vinaigrette (serves 1)
Why not try Amanda’s vinaigrette for a perfect summery salad (from top blog The Wholesome Dish – http://www.thewholesomedish.com/ ):
Whisk together 1tbsp liquid coconut oil (heat if needed) with 1tbsp olive oil, 1tsp honey, 1tsp apple cider vinegar and juice and zest from ¼ lemon.

Or… simply cook with it
Replace your usual oil for coconut oil for a subtle added flavour to any dish!