Why Coconut oil is good for us!

Fats and oils, what is good for us and what is not and why are they so important. Fats have gotten a bad rap in the past. However, evidence is mounting that fats are not only good for you, but essential.

We have all heard about saturated, mono unsaturated and polyunsaturated fatty acids. It is the first in this list that has been demonised extensively in the past. Recent research has found that this way of looking at fats was rather simplistic. Coconut oil is a saturated fat, but it is good for you. Let’s explore why.

What makes up fats? The building blocks of fats are Fatty Acids (FA). The size of these fatty acids is long-chained, medium-chained or short-chained. Three or more FAs make a Triglyceride.  Fats are made up of short-chain triglycerides (SCT), Medium-chain triglycerides (MCT) and long-chain triglycerides (LCT)

Most fats we eat are Long Chain Triglycerides (98% to 100%). Medium-chain triglycerides are rarely taken in and are unique to Coconut oil. They have been used extensively in the medical profession in intravenous drips to feed patients, in baby formula and for patients suffering from cystic fibrosis. Breast milk also contains MCT.

Digestibility of MCT is easy and puts little strain on the digestive system. The way this fat is digested and used by the body is unique. Benefits can be seen for health and can be used in athletes to boost performance and control weight.

The metabolism of MCT is different to that of LCT. Enzymes in the saliva and gastric juices breaks the MCT immediately so need for pancreatic enzymes is not essential. Hence the importance for anyone who has digestive problems like people suffering from diabetes, obesity, gallbladder disease, pancreatitis Crohn’s disease, coeliac disease,  pancreatic insufficiency and some forms of cancer. Age decreases the production of pancreatic enzymes and our body does not absorb nutrients as well. This can lead to decreased vitamin and mineral absorption which can be improved with the consumption of MCT. Scientists have postulated that MCT can help prevent Alzheimer’s. 
Normally cholesterol, saturated fat, monounsaturated fat and polyunsaturated fat are transported through the body together in the form of lipoproteins which if not needed are stored as fat. MCT are not transported as lipoproteins, but are converted to energy immediately in the liver and are normally not stored. Simply put MCT form energy other fats form Fat.

The brain uses glucose for energy and as brain food. When the brain is unable use this source of energy, possibly due to insulin resistance, it starves and decreases in mass. This atrophy of the brain is associated with Alzheimer’s. Fortunately the brain can also use ketone bodies for energy. These are obtained from the use of Fats to form energy as with the above process. With the use of MCT to form these ketones there is no spike in insulin. The suggested therapeutic levels of coconut oil suggested for this is 2 tablespoons 

On MCT the body has more energy and endurance. There is an increase in metabolism and protection from illness and increased healing.

MCT have also been found to have antimicrobial properties. This is especially seen with lauric acid and capric acid.

In general we could all benefit from including Coconut oil in our diet.