Why coconut oil is a hot new cooking trend
For many years we’ve been told that coconut oil is bad for us because it’s a highly saturated fat. The basis of this is that scientists and doctors have led us to believe that there is a direct correlation between saturated fat and heart disease, the theory of which has been disproved time and time again in recent years. In fact, according to recent research, populations who consume higher volumes of coconuts in all forms are much healthier than Western nations.
The benefits:
- Coconut oil is made up of around 90% fatty acids. This means that when the oil is heated to a very high heat, they become resistant to oxidation (which can cause free radicals) – so essentially, it’s healthy to cook with this type of oil. Additionally, these acids are reported to move to the liver and provide keytone bodies which gives you a quick boost of energy.
- Luric acid is the most prevalent fatty acid in coconut oil (which is broken down into monolaurin) and can help to fight nasty pathogens in your body like bacteria, fungi and viruses. This can also be a helpful aid in digestion and digestive problems such as tummy bugs and irritable bowel syndrome.
- There is plenty of research to indicate that coconut oil can give you more energy and help you lose weight. It is also a valuable commodity to use as a skin moisturiser and hair treatment against hair damage
- In a recent study, findings showed that coconut oil can help protect against insulin resistance, reducing the risk of type 2 diabetes.
- Coconut oil can boost your metabolism and if you have between 1-2 TBSP per day, this helps to reduce weight and boost your immune system. No more winter snivels.
The cons
- Anything in moderation is fine – it’s when you go a little overboard that you can see the benefits roll out the door. Because of the high calorie count in coconut oil, keep your intake limited to 1-2 TBSP per day.  If you don’t, you’ll pick up weight.
- Don’t use partially hydrogenated coconut oils as they are not natural and they can be linked with the increased risk associated with certain chronic diseases.
Cooking with Coconut Oil
Coconut oil is perfectly healthy and safe to cook with when you bake, roast, or fry foods. Why not substitute vegetable oil for coconut oil when you make your next batch of mayonnaise? (You can easily purchase the coconut oil that doesn’t taste like coconut). Or you can pop your next batch of popcorn in a healthy coconut oil, or make your breakfast muesli with the coconut oil that tastes like coconut….and add a great nutty flavour.
Here’s a super easy date snack with coconut oil that’s a healthier treat option to some of the more processed snacks. Give it a try and tell us your thoughts.
- In a saucepan on a low heat melt 1 packet (250g) of pitted dates in approximately 2 to 4 teaspoons coconut oil and 2 teaspoons coco powder.
- Then add a seed mix of linseeds, pumpkin seeds, sesame seeds and sunflower seeds with a few dried cranberries or goji berries.
- Roll into balls and then roll each ball in desiccated coconut.
- Place in the fridge to set.
