I love coconut and I have recently started using coconut oil in cooking. This oil smells delicious and tastes good too. It has a distinct flavour so its not for everyone.
Organic Virgin Coconut Oil is considered to be one of the healthiest dietary oils available. It is extremely heat stable meaning, it does not become damaged by heat like vegetable oil and olive oil. This makes it perfect for baking, frying, roasting or adding flavour to foods. Coconut Oil can also be used in smoothies and hot drinks.
What are the health benefits of Organic Virgin Coconut Oil?
Coconut oil has been linked to a number of health benefits. It can help support a healthy heart and can improve cognitive function. Coconut oil is high in triglycerides and studies have shown that it can support fat loss when used to replace some of the calories in the diet. Furthermore coconut oil can support immune function as it is high in lauric acid a specific MCT which has been shown to have antiviral and antifungal properties.
Coconut oil is made up predominantly of medium chain triglycerides (MCTs). Rather than being broken down like other fats MCTs are absorbed intact and taken directly to the liver where they are immediately available for energy. With MCTs being metabolised more like a carbohydrate than a fat, many athletes have started to use them as a high quality energy source. Coconut Oil is also great for bulking as it contains healthy calories that will not be stored as fat.
Don't buy the odourless, flavourless "pure" type that has been industrially refined. Go for the raw, cold-pressed, virgin sort. which has a tropical fragrance.
Coconut oil can be used in Asian dishes like Thai green curry, but its use needn't be restricted to oriental recipes. It's fantastic for frying fish, for instance, or for sauteing onions for a rice or grain-based pilaf.
White and solid at room temperature, coconut oil is slower to oxidise and less damaged and chemically altered by heat than other cooking oils. So it's arguably the healthiest oil to fry with.
Coconut oil is one of the best sources of heart-healthy medium-chain fatty acids, notably lauric acid, which enhances the immune system through its antiviral and antibacterial effects. These acids also stimulate metabolism, and some research suggests they can help with weight loss. It is also easy to digest and it helps in healthy functioning of the thyroid and endocrine system. Further, it increases the body’s metabolic rate by removing stress on the pancreas, thereby burning more energy and helping obese and overweight people lose weight.
Immunity
Coconut oil is also good for the immune system. It strengthens the immune system because it contains antimicrobial lipids, lauric acid, capric acid and caprylic acid which have antifungal, antibacterial and antiviral properties. The human body converts lauric acid into monolaurin which research has supported as an effective way to deal with viruses and bacteria that cause diseases like herpes, influenza, cytomegalovirus, and even HIV.
Digestion
Internal functions of coconut oil occur primarily due to it being used as cooking oil. Coconut oil helps to improve the digestive system and thus prevents various stomach and digestion-related problems including Irritable Bowel Syndrome. The saturated fats present in coconut oil have antimicrobial properties and help in dealing with various bacteria, fungi, and parasites that can cause indigestion. Coconut oil also helps in the absorption of other nutrients such as vitamins, minerals and amino acids.
Why not try out this delicious cake recipe which I found on the BBC recipe website.
Lemon sultana cake
Ingredients
120g/4½oz virgin coconut oil or dairy-free margarine
150g/5½oz peeled banana, mashed
1 large lemon, juice and rind only
120g/4½oz rolled oats, pulverised in a food processor
2 large eggs plus ½ tsp wheat-free and gluten-free baking powder, OR if you can't eat eggs, 2 heaped tsp wheat-free and gluten-free baking powder
25g/¾oz potato flour or cornflour
100g/3½oz sultanas
Preparation method
Heat the oven to 180C/350F/Gas 4 and line a 15cm/6in, loose-bottomed cake tin with greaseproof paper.
Soften the coconut oil or margarine in a microwave and beat it with the mashed banana.
Beat in the lemon rind and juice, then the oats.
If you're using the eggs, stir them in with the potato or corn flour.
If you're not using eggs, sieve the baking powder with the potato or cornflour and stir well into the mixture.
Finally, stir in the sultanas and mix well.
Spoon the mixture into the cake tin and bake for 30-35 minutes.
Test with a skewer to make sure it's cooked (the skewer will come out clean when inserted into the middle) then allow to cool in the tin before removing.
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