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Coconut oil consists of different types of fatty acids, predominantly of the medium chain type, that is, eight to twelve carbon atoms in length, the most important of these fatty acids, making up about half of total fatty acids, is lauric acid or C12. Coconut oil is a natural saturated fat. Because it is highly saturated (92% saturated fat), it is very stable and takes very long before it becomes rancid. It is due to its saturated character that it has been known with many, coconut oil is acknowledged to contain a unique for of saturated fat that actually helps prevent heart disease, stroke, and hardening of the arteries as well as provide many other health benefits.

Foods that possess health benefits in addition to their nutritional effects are called function foods. Coconut oil is considered a functional food in that apart from providing energy and nutrition, it can prevent infections, boost immunity, reverse disease states and cure many types of illness. Coconut oil is far superior from other functional foods in that it can effect so many cures.
The healing power of coconut oil came as a result of research on human breast milk, nature’s perfect food. It was discovered that human breast milk contains a unique group of saturated fat known as medium chain triglycerides (MCTs) which are very different from the fats in meat and vegetables that are commonly found in our foods. It is due primarily to the presence of MCTs in human breast milk that protects new born infants from infections in their first few months while their immune systems are developing.

Other than breast milk, there are very few good dietary sources of MCTs. By far, the richest natural source is coconut oil, this is what makes coconut oil different from other oils and what gives it its unique healing characteristics. Food processors have recognized the importance of MCTs in the mother’s milk and have been adding it in various forms to infant formula for years.

The use of MCT has suggested in the treatment of weight reduction of humans. In lieu of the longer chain triglycerides (LCT), such as those derived from soybean oil, corn oil, butterfat and other animal fats, the ingestion of a meal containing MCT results in a higher resting metabolic rate (RMR) for the individual, indicating a greater consumption of energy in calories, thus preventing the deposition of fat.

Studies on MCT have led to the development of coconut oil-based diet margarine, diet salad oil for fat absorption disorders, as well as fat emulsions for parenteral nutrition. Researches have likewise demonstrated many other uses of MCT oil which now have seen applications in ketogenic diets (treating childhood epilepsy) and sports diets. Dietary supplements containing Medium Chain Fatty Acids (MCFA) and their monoglycerides are now marketed in health food stores.
Coconut oil is natural saturated fat. It is the most stable oil and as such has long shelf life even when stored at room temperature. It has no trans fatty acids (also known as trans fats).

What are trans fats?

Trans fats are artificially altered unsaturated oils (liquid oils) be a processed called partial hydrogenation. Trace amounts of trans fats though occur naturally in meat and dairy products. The partial hydrogenation process straightens the fatty acid molecules to enable them to be “packed” in solid form like saturated fats, while remaining unsaturated. Oils that have been partially hydrogenated increase their plasticity and substantially lengthen their shelf life unlike the original, highly unsaturated oils they were made from. Hence, partially hydrogenated oils are attractive for the food industry for the stability and extended shelf life as well as more desirable texture they give to food products.

Which food products contain trans fats?

Trans fats can be found in vegetable shortening, some margarines, and in food products where these are used such as crackers, cookies, biscuits, snack foods; as well as in other foods made with or fried in partially hydrogenated oils.

Animal-based fats were once the only trans fats consumed. However, by far the largest amount of trans fat consumed today is created by the processed food industry as a side-effect of partially hydrogenated unsaturated vegetable oils. Coconut oil need not go through the process of partial hydrogenation because it is by nature a saturated fat and as a consequence stable and has long shelf life.

Why are trans fats bad fats?

The human body cannot metabolize trans fats for the lack of proper enzymes, thus making these “artificial” fats or “processed” fats unhealthy. The primary health risk identified for trans fats consumption is an elevated risk for coronary heart disease (CHD). A comprehensive review of studies of trans fats published in 2006 in the New England Journal of Medicine concludes a strong reliable connection between intake of trans fats and CHD.

What do trans fats do to the body?

Trans fats have no intrinsic health value above their caloric value. Thus from a nutritional standpoint, consumption of trans fats result in considerable potential harm but no apparent benefit. Studies on both humans and animals have shown that trans fats lower the HDL (“good”) cholesterol; raise the LDL (“bad”) cholesterol; increase the risk for heart attack and diabetes; and may cause certain cancers. These ill effects of trans fats to human health have led to well-publicized bans of foods containing trans fats in restaurants in U.S. cities as well as other countries in Europe.
Health Benefits of Supercoco VCO
Supercoco VCO offers an array of benefits when included in your daily diet. It has an amazing number of uses, from food supplement to beauty essentials and first aid treatments. It is known as the wonder oil from nature because of its versatility as a product.

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