C’mon you’ve been told to cut back on fried foods and to use less oil in your cooking. Yet coconut oil is different?
You’ve heard it before on cooking shows and daytime talk shows. It’s healthier and a cure all. The benefits range from curing Alzheimer’s to balancing hormones and even curing cancer. If you believe all the hype then you should be swimming in it.
All cooking oils are a mixture of saturated, monounsaturated, and polyunsaturated fatty acids, Saturated fat is the most damaging, and guess what? The fat in coconut oil is 92% saturated fat.
The benefits of coconut oil have never been supported by good data, and finally, the naysayers have been vindicated.
The American Heart Association released a report recently recommending against cooking with coconut oil because it increased bad cholesterol in seven out of seven controlled trials.
That’s 7 out of 7 controlled trials. In fact, coconut oil has a higher percentage of saturated fats than beef fat and pork lard.
Lauric Acid in Coconut Oil does appear to increase our HDL, the “good” cholesterol but, it also increases total Cholesterol and LDL which is the “bad” cholesterol.
There is no substantial evidence that coconut oil is beneficial to heart health, and due to the large proportion of saturated fat, it contains it may even be detrimental to heart health.
How bout “Virgin” coconut oil? Virgin coconut oil is not hydrogenated. So what? 8%, of coconut oil, is unsaturated fat, which means only 8% of coconut oil gets hydrogenated in commercial cooking oils. You’re paying a premium for not much of a health benefit.
If you’re swapping out all your cooking oils for coconut oil, we suggest you stop it. If you enjoy the taste of your food more by using coconut oil. Just go for it. Does it have some health benefits? Absolutely, but not enough to be considered a healthy alternative.
If you want help on nutrition, Schedule a visit with your dietitian.