With the increased awareness being generated around the health benefits of the coconut oil, a lot of agencies have advised against its consumption in high quantities. This is because of its content of highly saturated fat.
Despite this, it must be noticed that the research which criticizes it is aimed at the refined, hydrogenated oil, and not the virgin coconut oil. The fact is that virgin coconut oil is not just different; it deserves to be separately classified.
In order to have an appreciation of its uniqueness, it is imperative to comprehend how our bodies process macronutrients. Generally, the metabolism of fats is different from those of carbohydrates and proteins.
Rather than being broken down to be the blocks for building up tissues and the generation of immediate energy, fats are usually first broken into fatty acids. These then form an aggregation into liproteins prior to being deposits in tissues of fat.
However, fatty acids with medium chains like the ones that exist in large quantities in coconut oils are exceptional. They are not utilized as fats by the body, but instead as carbohydrates. This means that fatty acids with medium chains do not freely circulate in the blood nor get preserved to increase the weight of the body. Rather they are transferred to the liver where their conversion is immediate into energy.
This is factual. The fat is not reserved as fat but directly consumed for energy generation which would get your metabolism speed up. Several researches have a confirmation of this characteristic which is unique to virgin coconut oils. This is a significant reason coconut oil is presently regarded as a better cooking alternative to vegetable oils that are refined.
In some research, fatty acids from medium chains like the ones that exist in coconut oils are discovered to cause increases in metabolism by as much as 65 percent in patients who are obese. This effect in its thermogenic nature even lasted for a complete day after ingesting fatty acids with medium chains.
The inference here is that fatty acids with medium chain are not just only a source of healthy energy but also assist in burning off fat that has been stored.
On just the account of its profound impact on the weight of the human body, coconut oils must become a staple in many homes. It still has more health advantages.
The Lauric acids in coconut oils
There are contained in virgin coconut oils a host of healthy polysaturated, monosaturated, and saturated fats. A few of these like linoleic acid and oleic acid are known for their health properties that are beneficial. However, as a result of over 60 percent of the virgin coconut oil fats being fats that are saturated, its appeal is definitely based on them.
The most significant medium chain fat in oil from the coconut is a saturated acid of fat comprising of 12 carbons called lauric acid. The lauric acid is naturally uncommon. It exists in the milk of human breasts, oil of palm kernel, and in small amounts of some milks in animals. It makes up about a half of the fatty acids in virgin coconut oils.
As a potent antimicrobial agent, lauric acid affects the levels of cholesterol. It is known to cause increases in the body’s levels of cholesterol. This increase is due largely to a so-called cholesterol that is good, a lipoprotein of high-density (HDL).
By increasing levels of HDL, lauric acid assists in cardiovascular health. The content of lauric acid is another reason for the difference between raw coconut oil and refined coconut oil.