Coconut Oil: A Healthy Dietary Fat

Consuming fats and oils that are stored in the body as fat is a daunting issue for someone with an eating disorder.

If this is true for you, consider switching to coconut oil for cooking and baking.

The body needs high-quality fat to function properly, and coconut oil is just that. It is made of medium chain fatty acids (MCFAs). They are easily digested and readily scoot across our cell membranes.

MCFAs are quickly transformed by the liver into energy so they have no chance of being tucked away in the body as pockets of fat.

The Many Health Benefits of Coconut Oil

Approximately half of the fat in coconut oil is lauric acid, making this oil medicinally useful. Our body converts lauric acid into monolaurin, a monoglyceride that can destroy fat-coated viruses such as herpes, HIV, measles, influenza, gram-negative bacteria and protozoa (e.g. giardia lamblia).

Here are seven more reasons to buy and use coconut oil:

1. Eating coconut oil does not cause a spike of insulin in the bloodstream.
2. You can use it to sweeten tea or coffee.
3. You can eat it by the spoonful or use it as a spread.
4. Consuming coconut oil helps with the absorption of fat-soluble vitamins.
5. It can withstand high cooking temperatures without being altered.
6. Coconut oil does not become rancid at room temperature.
7. You can add coconut oil to your bath to moisturize dry skin

When added to a daily diet, coconut oil promotes heart health, improves healthy brain function, strengthens the immune system, supports thyroid function, provides fuel for energy, supports a strong metabolism that may help with weight loss, and helps maintain soft, youthful-looking skin.

Super Simple Recipe Using Coconut Oil: Refried Beans

If you are being treated by a doctor or nutritionist, be sure to consult him or her before changing your diet regimen.

You Will Need

• 4 Tbsp. coconut oil
• 1 small onion, diced
• 2 cans pinto or black beans
• Salt, to taste

Preparation

1. Heat coconut oil in a small pan.
2. Add diced onion to the oil, stirring occasionally until onions are soft and translucent.
3. Open the cans of beans and drain off most of the liquid; add to the onions. Cook about two to three minutes until heated through.
4. Use a potato masher to mash the beans until smooth. Cook another minute or two, stirring, until they slightly thicken.
5. If you wish, garnish with cheese or cilantro.

Sources: Mercola.com, The Stir