Why Cook with Coconut Oil

Why Cook with Coconut Oil?

Many people know that cooking with oils such as extra virgin olive oil is an easy way to add healthy fats into their diet. However, coconut oil is a less utilized source of good fatty acids.  If you’ve been following me for a while you will know that you shouldn’t heat Olive oil, and obviously you avoid vegetable oils altogether.

Coconut oil is a great source of medium chain triglycerides (MCTs). MCTs are named as such due the medium chain length of their molecular structure. What does this mean for your health? First, MCTs are more easily utilized by the muscles in your body, which means they are transported quickly to your mitochondria for energy, and therefore less likely to be stored as fat (adipose tissue). MCTs also have a thermogenic effect that is nearly double that of other dietary fat – that means you use lots of calories to digest it.

Secondly, MCTs’ shorter chain length makes them easily digestible, which is a plus for populations with nutrient absorption issues.

Third, MCTs are ketogenic, producing two ketone bodies when metabolised. Ketones are used by the body as a source of energy, and in a lower carbohydrate diets can be beneficial as a source of energy.

A bit technical – but I hope you decide to buy it and use it…. It goes a long way and doesn’t taste of coconut either.  Source it from Asian / Afro Caribbean shops



Jax Allen 040612








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