Coconut Oil May Help Brain Disorders, but it is not the single benefit
By Well-Being Secrets.com
One of the most beneficial properties of coconut oil is the large quantity of medium-chain fatty acids (MCFA) that it contains, as opposed to the long-chain fatty acids that many other foods contain. The reasoning behind the benefits of this type of acid is that medium-chain fatty acids are not only absorbed easily by the liver, but they are also metabolized quickly.
This means they can further be converted into ketones.
Ketones are utilized by the brain as an important energy source and have been shown to have possible therapeutic effects on people suffering from memory loss, such as in case of Alzheimer’s disease.
Additionally, unique phenolic compounds and hormones found in coconut oil may be able to prevent the aggregation of amyloid beta peptides, which are part of a leading theory concerning the cause of Alzheimer’s.
It is definitely apparent that not all fatty acids are made the same.
But the extent of their difference actually has some serious effects on the way our body metabolizes them.
Instead of lingering in our organs like long-chain fatty acids (LCFA) once they are eaten, medium-chain fatty acids (MCFAs) are sent directly from our digestive tract to the liver, where they are then either immediately utilized for energy or transformed into ketone bodies. That being said, research has extensively explored MCFAs’ effects on metabolism.
One such study went about investigating this concept by overfeeding rats with either LCFAs or MCFAs for six weeks each. The results determined that the rats fed MCFAs gained 20% less weight and 23% less body fat.
It appears that MCFAs speed up an individual’s metabolism in order to burn more fat and/or calories.
Useful Tips for Using Coconut Oil
As mentioned previously, there are two main types of coconut oil: refined and unrefined. Unrefined coconut oil is the most widely recommended type to use when ingesting the oil because it generally means that this oil has not been processed, bleached, or refined in any way. On the other hand, when using coconut oil for external purposes such as a moisturizer or hair conditioner, refined versions of coconut oil are acceptable because their processing does not affect the function of the oil on external surfaces.
When storing coconut oil, it is important to do so at recommended temperatures to ensure the functionality of the oil. To allow for the most efficient storing of coconut oil globules, studies have shown that this oil should be chilled at 10°C and frozen at -4°C. When thawing the oil after freezing, a water bath at 40°C effectively allows the oil to thaw quickly.
Many people are beginning to realize the potential of coconut oil as a healthy substitute for other saturated fats like butter or margarine in endless amounts of recipes. Many nutritionists describe that choosing what kind of coconut oil to use in cooking largely depends on your personal taste.
Organic, virgin coconut oil is known for having a slight coconut aroma and a more pronounced coconut taste. On the other hand, refined coconut oil lacks this taste and smell, but provides most of the benefits found in virgin coconut oil. Some specific recipes that benefit you from using virgin coconut oil include tropically influenced dishes such as coconut roasted sweet potatoes or coconut tofu with spicy pineapple dipping sauce. Since these dishes are already tropically-inspired, the use of coconut oil only enhances the beauty of the coconut flavor.
Nevertheless, this oil can be used simply to sauté, fry, or bake because it functions similar to vegetable oil while providing many more benefits.
Furthermore, coconut oil is, surprisingly, very useful in bread baking, which includes muffins, cakes, bread, cookies, and pastries. These coconut oil biscuits utilize both solid coconut oil and liquid coconut milk without inducing an incredibly strong coconut flavor. The solid coconut oil is mainly used as a substitute for butter, while the coconut milk is utilized as the liquid binding agent to create the bread dough.
As you can see, coconut oil is used in almost exactly the same way as butter in most recipes. However, it provides numerous additional benefits while also adding a lovely tropical taste and smell, when preferred.
The amount of coconut oil depends largely on the user’s age, health, and other considerations. As with any other natural product, coconut oil should be consumed or used in moderation.
Eating coconut oil with every meal or using it as a moisturizer three times a day is, most likely, not a beneficial application of the product. Instead, consult your physician before embarking on any coconut oil-dominated health endeavor to discuss any cautions. Because coconut oil does have a high fat content, although it consists of beneficial fats, excessive ingestion has been known to cause weight gain and/or cholesterol level increases.
Unfortunately, this mostly includes LDL’s, which are the bad type of cholesterol. However, this has only been seen when large amounts of coconut are taken.With that being said, coconut oil has been deemed safe as long as it is consumed in reasonable quantities.