Thank goodness the 1980’s high-carb low-protein diet fads
are over; unfortunately the damage was done.
Americans were fatter than ever.
Then came the 1990’s high-protein low-carb non-fat fads, which are still
in full affect today, but what affect have they had? You guessed it, Americans are fatter than
ever. There is no single thing to take
the blame though, it is a mixture of imbalanced diet, complete lack of
exercise, high stress (chemical and emotional) leading to hormone imbalances
that result in increased fat storage in the body.
But fats have gotten a bad reputation in the
process. Let’s talk about coconut oil.
Coconut oil is a good source of MCT (medium chain
triglyceride), in fact over 50% of its fact content is MCT. Why does that matter? The body handles them differently, using the
portal system in the body instead of the lymphatic system or bile salts for
absorption. They differ from LCT (long
chain triglycerides) in that MCT have a shorter chain length making them a
readily available cellular energy source for the body. MCT do not have essential fatty acids, therefore
are normally on 50-70% of dietary fat. There
is some evidence that suggests that absorption of LCT may be improved if
combined with MCT.
Some research suggests that MCT, when substituted in diet
for other fats, improves metabolic rate and energy expenditure. This combined with the increased satiety that
MCT provides, naturally leads to decreased body fat. Two studies with MCT replacing corn oil and
soybean oil, showed a significant reduction in body mass and body weight, one
study included exercise and one study excluded exercise. This suggests MCT may have a significant
influence on weight management.
Other benefits of MCT in the diet include promoting healthy
cholesterol levels in normal range, having positive effects on triglyceride
levels as shown in separate studies. MCT
also, according to research, to promote healthy heart function and brain health
via supporting heart energy generation.
How do you use oils in your kitchen? Well, just about any oil can be used room temperature
and added to a smoothie and you would not even taste it. If you are not a smoothie drinker, here is a
guide to cook by: Table for Best Temperature Cooking with Oils
1.
Olive oil – do not heat at all, it denatures the
fatty acids and loses all its health benefits
2.
Coconut oil – use with low to medium heat, like sauté
and stir-fry applications
3.
Grapeseed oil – great for high heat applications
Coconut oil is becoming more available in local grocers in metropolitan
areas, so it is easily found. If you are
specifically having a health issue and need a high quality product, let me know
and I can special order you some for you. Coconut Oil I recommend
Grab a spoonful of coconut oil and enjoy!
