This is why you should be using coconut oil instead of soy bean oil when cooking
The Science behind the facts
Coconut Oil is a saturated fat. Saturated fat is NOT bad.
What is Saturated fat?
Saturated fat is a fat that consists of triglycerides which contain saturated fatty acids. Saturated fatty acids are different because they contain no double-bond between the individual carbon atoms of the fatty acid chain. The fatty acid chain is fully saturated with hydrogen atoms
Why is coconut oil a good saturated fat while others are not?
Coconut oil is compromised almost completely of Medium Chain Fatty Acids. Most other oils are high in Long-Chain Fatty Acids. This is a key difference in the build of their triglycerides and has a profound impact when it comes to weight loss.
Medium Chain Fatty Acids are metabolized (processed) differently than long chain fatty acids. They are sent directly to the liver from the digestive tract. This efficient process allows the fatty acids to burned immediately for energy or to be converted into ketone bodies. This makes them less efficient to store as body fat.
What are Ketone Bodies and why are they important?
Ketone bodies are three water-soluble molecules that are produced by the liver from fatty acids. They can be used by energy instead of glucose and offer a few brilliant properties. 2 out of 3 of the molecules are used by the heart and brain for energy while the 3rd is mostly exerted from the body. Ketone bodies are picked up by cells and converted back into acetyl-CoA which then enters the citric acid cycle and is oxidized in the mitochondria for energy. In the brain, ketone bodies are also used to make acetyl-CoA into long chain fatty acids because long chain fatty acids cannot pass through the blood-brain barrier.
Mitochondria is often referred to as the powerhouse of cells. Mitochondria produces the energy that our cells need to do their very important jobs. Supplementing with coconut oil ensures that our brain cells (as well as other cells) get the energy that they need to do their job
I’ve gotten slightly off topic here so we’ll go back to coconut oil for weight loss and dive into this information further in a separate post.
Key Properties of Why Coconut Oil is a Fat Burning Super Food
There have been a few studies on this and they all came to the same conclusion. Coconut oil allows us to eat less and still maintain the same feeling of fullness. In one study Adult makes actually consumed 256 fewer calories each day.
4. Coconut oil obliterates abdominal fat. A fantastic study was published in the medical journal, lipids. 40 volunteers were given either 1 ounce of Coconut oil or 1 ounce of Soy Bean oil. They were instructed to walk 50 minutes a day and follow their normal diets. The difference in results after the 12 week study was amazing. The coconut oil group had a significant reduction in waist circumference and their BMI (Body Mass Index) while the group who consumed Soy bean oil saw no such results. The coconut oil group also saw an increase in HDL Cholesterol (The good kind of Cholesterol) and a decrease in the bad kind. The researchers concluded “It appears that dietetic supplementation with coconut oil does not cause dyslipidemia and seems to promote a reduction in abdominal obesity”
Abdominal fat which is also called visceral fat is the fat that sits around your organs and causes inflammation, heart disease, and diabetes. It is very important to get rid of this fat as it will have a significant impact on your overall health.
5. Coconut Oil Acts Like a Carbohydrate without the downsides. Coconut oil has all of the energy increasing properties of carbohydrates (and more) but it is a fat. A fat that doesn’t get stored of circulate around the bloodstream. It’s amazing properties are efficiently utilized by the body without converting into sugars like carbohydrates do.
6. Lauric Acid. Lauric acid, which converts into Monolaurin, comes with an enormous amount of beneficial health properties. One of these benefits is an added boost to your metabolism.
Share your thoughts and experience in the comments below.
Billions of dollars have been spent creating drugs to treat Alzheimer’s.
Billions of dollars have also been wasted. All of these drugs that have been created and studied have one thing in common. They all failed.
Alzheimer’s is a very scary disease that affects millions of people around the world. In the U.S alone there are currently 5.2 Million people suffering from this condition.
It’s time to start attacking this problem and preventing it from occurring in the first place.
We have discovered a method that shines where all others fail.
I’m sure you can guess the answer, Coconut Oil!
Sufferers of Alzheimer’s experience memory loss and brain degradation because the brain becomes resistant to insulin. The brain can no longer process the glucose which is required for its energy needs. It slowly shuts down as it starves itself.
Coconut Oil has the great ability of quickly providing an alternative energy source, ketones. After ingesting coconut oil your ketone bodies are produced within minutes. Theses ketone bodies become a highly efficient source of energy for your brain. Researchers had this to say “The rationale for using coconut oil as a potential AD [Alzheimer’s Disease] therapy is related to the possibility that it could be metabolized to ketone bodies that would provide an alternative energy source for neurons, and thus compensate for mitochondrial dysfunction.”
It makes a lot of sense because coconut oil also has another weapon that lends a helping hand to the ketone bodies, caprylic acid. This medium chain triglyceride has the amazing ability to penetrate the brain’s blood-brain barrier. What this means is that it can get inside where all other drugs fail. The ketone bodies can then be used to power the brain. Providing the brain with energy has the ability to stop or even reverse Alzheimer’s. Dr. Mary proclaimed that his Alzheimer’s was dramatically reversed in just 2 weeks!
She went on to say this “Before the coconut oil, he could not tie his shoes. His weird slow gait..That improved. He walked normally and he was able to start running again. He was able to start reading again, his conversation improved dramatically and then over several months we saw improvements in his memory,”
“He got to the point that he had a tremor when he tried to eat or talk,” she said.
That’s when she began looking into alternative sources of energy for the brain.
“Our brains rely on glucose from carbohydrates. But if that isn’t available, because we haven’t eaten anything or are on a low-carbohydrate diet, then our brain cells switch to using the energy from our fat. This energy comes in the form of small molecules called ketones,” Newport explained.
Stephen Cunnane, a Canadian researcher at the University of Sherbrooke who specializes in brain metabolism used PET scans to determine that ketones have merit as an alternative energy source for the brain.
“The reason it is exciting, it suggests the brain is starving as you slip into Alzheimer’s disease. If you can provide an alternative fuel there may be an alternative to resuscitate parts of the brain,”
Although clinical trials are still ongoing to determine the exact benefits of coconut oil for treating Alzheimer’s the evidence has shown that it works. Take action today and give your brain the nutrition that it needs to fight this nasty disease.
To prevent and treat Alzheimer’s disease it is recommended that you consume between 2 – 4 tablespoons a day. Start with 1 and work your way up depending on how you feel.
I love cooking with coconut oil! Below I’ve compiled 10 delicious recipes that I love to cook at home.
1. Cheesy Fried Rice
Preparation Time: 10 minutes Servings: 4
4 tablespoons coconut oil
2 cups cooked brown rice
4 oz shredded extra sharp cheddar cheese
1. Whisk eggs together in small bowl. Set aside.
2. Melt coconut oil in medium saute pan.
3. When oil is hot, add rice and stir-fry the rice.
4. Move all rice to edges of pan and pour beaten eggs in the middle. Scramble eggs and when they are almost done re-incorporate rice.
5. Add cheese and stir until all is melted.
6. Sprinkle with salt to taste.
2. Chicken Curry
1 whole chicken cut into 6-8 pieces
3 Tablespoons of Virgin coconut oil
2 Tablespoons of coconut flour
1/2 teaspoon fine salt
1/4 teaspoon black pepper
1 Tablespoon chopped fresh ginger root
1/4 cup chopped onion
4 cloves garlic
1 Tablespoon curry powder
2 cups chicken stock (you can use the neck and carcass to make this)
1/4 cup water
In a frying pan sauté garlic, onion, ginger, with virgin coconut oil. Add the cut-up chicken, slightly brown the chicken. Add chicken stock, simmer for 15 minutes. Add salt, black pepper and curry powder. Cover the pan. Continue cooking for another 5 minutes. Dissolve coconut flour in 1/4 cup of water. Stir it into the pan. Continue cooking for another 5 minutes.
Serve over rice
3. Coconut BBQ Pizza
2 1/2 cups flour
1/2 cup coconut flour
1 teaspoon salt
1 1/4 cups lukewarm water
2 teaspoons active dry yeast
3 tablespoons virgin coconut oil, melted
1 tablespoon brown sugar
Toppings (amounts as desired):
Virgin Coconut oil
Cooked meat (your choice)
Mozzarella cheese, shredded
Parmesan cheese, shredded
In a medium bowl mix flour, coconut flour, and salt.
In a large bowl stir 1/2 cup warm water, yeast, oil and sugar, let stand until foamy.
Stir in the remaining 3/4 cup water. Add flour mixture.
Mix together and form into dough. Knead the dough on a floured surface until smooth and elastic.
Form the dough into a ball. Place ball into a bowl greased with extra coconut oil and turn once to coat. Cover with a damp towel and let it rise in a warm place until it doubles in size, 30-45 minutes.
Once dough has risen, punch down gently, and roll out to the desired shape and thickness.
Brush dough with coconut oil. Spread the barbecue sauce on and sprinkle with mozzarella cheese. Add remaining toppings of your choice and top it off with parmesan cheese.
Pre-heat oven at 425 degrees and bake for 15-25 minutes or until golden brown.
4. Coconut Cajun Shrimp
Servings: 2 to 4 Preparation Time: 10 minutes
Approx. 12 large shrimp, peeled and de-veined
3 teaspoons Cajun seasoning
Salt, if needed
Virgin Coconut Oil
Lay shrimp in a single layer on a plate. Generously sprinkle 1 teaspoon of seasoning over the shrimp. Flip over to the other side and season with the remainder of the seasoning. Lightly sprinkle with salt if you used a salt free seasoning. Add cayenne pepper for a spicier shrimp.
Heat 1/4 inch coconut oil in frying pan. Fry shrimp in medium to high heat until you start to see the edges turn white, approximately 2 minutes.
Flip and cook other side, approximately 1 to 1 1/2 minutes. Do not overcook.
5.Coconut Chicken Strips
Servings: 12 Preparation Time: 20 minutes
1 1/2 cups shredded coconut
1 1/2 lbs chicken breasts, cut into strips
2 tablespoons virgin coconut oil
1 tablespoon flour
1/4 teaspoon nutmeg
1/2 cup prepared mustard
2 tablespoons honey
1. Turn oven to broil
2. Spread coconut evenly on a baking sheet.
3. Toast coconut until slightly browned and remove from oven.
4. Preheat oven to 375 degrees ºF.
5. Mix flour, nutmeg, and toasted coconut in a bowl.
6. Place chicken strips in a bowl and drizzle with oil or melted butter.
7. Prepare cookie sheet with oil or butter so the strips won’t stick.
8. Coat chicken with dry mixture.
9. Bake for 10 minutes, or until cooked thoroughly.
10. While chicken is cooking, mix mustard and honey for dipping sauce.
6. Crispy Coconut Fried Fish
Servings: 6 Preparation Time: 10 minutes
3 tablespoons Virgin Coconut oil
1/4 cup coconut flour
1/2 cup shredded coconut
6 fresh or thawed white fish fillets
1/4 cup coconut milk
Salt & pepper to taste
Heat the coconut oil in skillet over medium-low heat.
In shallow dish combine coconut flour and shredded coconut. Dip the fish in the coconut milk, coat with coconut mixture, then sprinkle with salt and pepper.
Fry until golden-browned and flakey.
7. Curried Beef and Vegetable Pasta
Servings: 4 Preparation Time: 30 min
1/2 large onion, thinly sliced and cut into 1/2″ strips or diced
1/2 green pepper, diced
Virgin coconut oil
Salt and Pepper
2 garlic cloves
1/4 cup white wine
8 oz mushrooms, sliced
1/2 lb ground beef
1/2 tablespoon yellow curry powder
28oz diced tomatoes
4 servings pasta
Preheat cast iron skillet to med-high heat. Sauté onions and green peppers with 1 tablespoon coconut oil and a dash of salt until onions begin to be see-through. Add garlic to toast, add wine and allow it to absorb into veggies. Add mushrooms, salt, and pepper and more coconut oil as needed.
When mushrooms are mostly cooked through, turn down to med or med-low heat and add beef or bison, salt, pepper, spices and coconut oil as needed. Sauté until meat is cooked through, add tomato sauce and simmer to allow flavors to combine.
Serve over rice pasta sprinkle with organic shredded Italian cheese.
8. Coconut Shrimp and Rice
6 ½ cups water
3 cups uncooked rice
1 ½ cups Virgin coconut oil
2 cups shredded coconut
1 – 2 lbs. shrimp – peeled and de-veined
Salt and Pepper to taste, or spices of your choice
Bring water and rice to a boil for 5 minutes. Turn heat down to a simmer and stir and let cook for about 15 minutes. Add ½ cup coconut oil and shredded coconut to the rice and stir to distribute. Simmer for another 15 minutes then turn off heat. Cool.
Heat remaining coconut oil to medium heat in a large pan and add the first pound of shrimp. Oil will cool down, but do not adjust heat. Slowly stir shrimp in oil for about 5 minutes and season as desired. Once the shrimp is cooked, place in a side dish and set aside.
Heat oil to medium heat again and add the rest of the shrimp and repeat cooking process as with the first batch.
9. Thai Coconut Curry
2 pounds ground meat. Your choice. Can mix and match. i.e Beef and Lamb
1 medium sized onion, chopped
28 ounces coconut milk
1 – 4 teaspoons Thai red curry paste, or to taste (for kids, I use ½-1 teaspoon)
½ cup vegetable stock
¼ cup fish sauce
1 tablespoon honey
1 tablespoon virgin coconut oil
1 tablespoon molasses
1 11-oz package frozen sugar snap peas
1 8-oz can sliced bamboo shoots, rinsed & drained
1 8-oz can sliced water chestnuts, drained
1 15-oz can Chinese mushrooms, drained
¼ cup shredded coconut
Brown meat and onion together, drain and set aside.
In a wok or large fry pan, bring to boil 4 ounces coconut milk, curry paste, vegetable stock, fish sauce, honey and molasses. Simmer for 15 minutes. Add remaining ingredients, including remaining coconut milk. Simmer for 15 minutes more. Stir in browned meat and onions.
Garnish with cilantro and shredded coconut and serve with rice. I really like this with sushi rice, rinsed well and steamed.
10. Thai Fish Cakes
Servings: 3 Preparation Time: 25 minutes
300 grams white fish fillets,
1 egg, lightly beaten
1 tablespoon fish sauce
2 tablespoons flour of choice
2 tablespoons red curry paste
1 -2 red chilies
2 tablespoons coriander leaves, chopped
2 raw spring onions, chopped
50 grams green beans, chopped
Coconut oil, for frying
Salt, to taste
Step 1: Add fish fillets, egg, fish sauce, flour, red curry paste, red chilies and coriander leaves in blender. Blend it until combined and turns in to the thick paste. Transfer the paste in to a bowl
Step 2: Now add spring onion and green beans in to the paste. Mix well. Form the paste in to round patties using wet palms. Keep them aside.
Step 3: Heat oil in a large pan and deep fry patties from both sides until golden- browned. Turn off heat Drain patties on an absorbent paper.
Step 4: Serve hot with chili sauce.
Share your delicious recipes in the comments below!.
This Amazing Medium Chain Fatty Acid Is Packed into Coconut Oil like Nowhere Else.
Coconut oil is comprised of 50% Lauric Acid. This makes it the easy way to find and consume lauric acid on the planet. It’s very rare to find lauric acid in nature and it is one of coconut oils greatest secrets.
Lauric Acid is Converted to Monolaurin by Your Body
Monolaurin has very powerful anti-microbial, anti-fungal, and anti-viral properties. What this means to you is that it is pretty much the holy grail of natural supplementation.
Monolaurin acts as a heat seeking missile and attacks the lipid membranes in organisms such as viruses, bacteria, and fungal, destroying them.
Lauric acid is becoming harder and harder to find. The only other place in the world that it can be found in high concentration is breast milk. Vegetable oils are generally cheaper than coocnutoil so manufacturers have been making the switch over the years and it’s harder and harder to find foods with the all important Lauric acid. The best and most efficient way to harness this powerful ingredient is, and always has been, adding coconut oil to your diet.
Here’s a great video on Lauric Acid
Let me know how Lauric Acid’s disease fighting abilities has helped you in the comments below
This Non-Toxic Oil Blows Expensive Chemicals out of the Water
Anti-Aging, Skin Healing, Skin Protecting Super Oil
Coconut oil, which is great for your skin when you ingest it, does wonders for your skin when applied topically as well.
The benefits of coconut oil on the skin are profound.
“The combination of anti-inflammatory, antioxidant, anti-bacterial and hydrating properties make it truly unique,” says Whitney P. Bowen, M.D a dermatologist at Advanced Dermatology PC in Westchester and NYC. “Coconut oil is primarily composed of saturated fats and contains medium-chain fatty acids, which not only help to repair the skin barrier and trap water, thus hydrating the skin, they also reduce inflammation.”
Coconut oil is truly unique.
It’s been used in the Tropics for ages now due to the fact that it’s readily available and because it simply works. People in the Tropical regions of the world have been using it to protect their skin from the sun in a region where the sun rays are the strongest. Coconut oil has proven itself to protect not only from external forces like the sun, but to penetrate the skin and heal it from the inside.
Non-toxic coconut oil harnesses the power of its medium-chain fatty acids and utilizes them in a fashion that not only protects your skin, it also keeps it smooth and has amazing healing powers. Coconut oil does this through a variety of amazing properties.
Coconut oil is the most powerful skin care item on the planet.
In a study to find coconut oil’s effects on Eczema 117 children were randomly treated with either coconut oil or mineral oil. During the 8 week study researcher measured the changes. What they found was incredible. The decrease in Eczema was a whopping 68% for the kids who used coconut oil and only 38% in the mineral oil group. Water loss through the skin was significantly reduced in the coconut oil while skin hydration increased proving that it’s great to treat many skin conditions.
Here’s a list at many other skin care uses that coconut oil excels at.
Here’s a great video about the many benefits of coconut oil for skin
Leave a comment below and let me know what you think about using coconut oil on your skin.
Not only humans can utilize this amazing oil, animals such as dogs and cats can too.
I’ve comprised a list of some of the amazing ways to use coconut oil for your pets.
That’s great but how do I give it to my pet?
I recommend putting the oil in their food as it will be difficult to get them to swallow it otherwise.
For small dogs ½ teaspoon and work your way up to a full tablespoon in a couple of weeks
For medium to large dogs you should start with a teaspoon and work up to 1.5 – 2 tablespoons within 2 weeks
For Kittens: ¼ teaspoon working your way up to 1 teaspoon over 1 – 2 weeks
For full-size cats: ½ teaspoon to start working up to 2 teaspoons over 1 – 2 weeks.
Mix in food and serve once daily.
Coconut oil isn’t just for humans!
For more information watch this informative video.
As always – Leave comments below on how coconut oil has helped your pets. If you have any questions, ask away!