What Experts Said About Coconut Oil

I discovered baking using coconut oil when I fulfilled my son’s request. I found that the cake tastes better and last longer.

As I am been using this coconut oil for three years, I want to dig deeper into what experts said about coconut oil.

Here is the “conversation” between the expert.

Coconut Oil
I have been using these to bake cakes for the past three years. I have no regret of using it despite the price being a little expensive.

Coconut oil contain saturated fat

100g of coconut oil contain 890kcal and 82.5g of saturated fat.

However, coconut oil differed from saturated fat in animals.  

The saturated fat that it contains has properties that are:  resistance to oxidation, longer shelf life and better taste and flavour in cooking (Deen, 2020).

50% of fat in coconut oil are medium-chain fatty acid (MCFA) which is lauric acid and monolaurin derivative.

Medium-Chain Fatty Acid (MCFA)

MCFA are found primarily in coconut oil, palm kernel oil and coconut products.

What makes the MCFA different from the fats that we usually consume?  

The fat molecules that we consume usually undergoes the process of fat digestion and absorption before its synthesis energy in our body. When we are not using this energy, they are stored in adipose tissue.

While the MCFA travel from the digestive system straight away to the liver, to form energy for the cell.

This MCFA supplies energy more rapid (Boateng, 2016).

Let us dig a deeper understanding of how fat is digested in our bodies.

How our body digest fat normally

When fat is consumed, our digestive system will release substances known as lipase and bile acid.

These substances break down the fat into smaller pieces known as fatty acid and glycerol. These molecules will travel to the lymphatic system. In this system, they are repacked into another form known as triglycerides.

This triglyceride is carried to the liver and other tissue to form energy for the cell. If our body does not utilize the energy, it forms fat and is stored in tissue.

Why this is important?

Because the pathway for coconut oil for its digestion is different.

MCFA contain in coconut oil directly binds to albumin and does not directly participate in the synthesis of cholesterol.

Benefits of coconut oil

Coconut oil increase good cholesterol

A study was done in the Philippines.

The Cebu Longitudinal Health and Nutrition Survey in their studies in 1983 had recruited 3327 pregnant women representatives of the childbearing population in Cebu City.

Out of this, in 2005 the carried-out lipid analysis on 1896 women ranging between 35 to 69 years old.

1839 had complete anthropometric, diet and socio-economic information and did not use hormone replacement therapy or lipid-lowering drug.

This 1839 women intake of coconut oil were measured using two 24-hour dietary recalls.

The research completed in 2011 found that mean total cholesterol, bad cholesterol (LDL-C), triglyceride level and TC/HDL ratio of the sample women had a desirable limit set by WHO.

The study also found out that the good cholesterol (HDL-C) in women is also increasing.

Coconut oil in skin care

Coconut oil is an effective moisturizer on all types of skin, especially dry skin.

It also helps delay the appearance of wrinkles and sagging skin which is usually associated with ageing.

With these ideas, coconut oil forms as a base ingredient for products like soap, cream and lotion.

Facial scrub made from coconut
Using coconut oil as a face moisturiser. I apply it a little on my palm before gently massaging it on the face.

I did not know this information before, but I used to do this. Place grated coconut on top of my hair.

When I prepared the coconut milk using grated coconut, I usually keep the leftover aside and smear the leftover grated coconut on my hair.

It helps to keep my scalp moist using natural ingredients.

References

Coconut oil and palm oil’s role in nutrition, health and national development: A review Ghana Med J. 2016 Sep:189-196.

Coconut oil is associated with a beneficial lipid profile in pre-menopausal women in the Philippines. Asia Pac J Clin Nutr. 2011;20(2):190-5.

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