This Cooking Oil Is a Powerful Virus-Destroyer and Antibiotic...

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You’ve no
doubt noticed that for about the last 60 years the majority of
health care officials and the media have been telling you saturated
fats are bad for your health and lead to a host of negative consequences,
like elevated cholesterol, obesity, heart disease and Alzheimer’s
disease.

Meanwhile
during this same 60 years the American levels of heart disease,
obesity, elevated serum cholesterol and Alzheimer’s have skyrocketed
compared to our ancestors, and even compared to modern-day primitive
societies using saturated fat as a dietary staple.

Did you know
that multiple studies on Pacific Island populations who get 30–60%
of their total caloric intact from fully saturated coconut oil
have all shown nearly non-existent rates of cardiovascular disease?[1]

Clearly,
a lot of confusion and contradictory evidence exists on the subject
of saturated fats, even among health care professionals.

But I’m going
to tell you something that public health officials and the media
aren’t telling you.

The fact
is, all saturated fats are not created equal.

The operative
word here is “created”, because some saturated fats occur naturally,
while other fats are artificially manipulated into a saturated
state through the man-made process called hydrogenation.

Hydrogenation
manipulates vegetable and seed oils by adding hydrogen atoms while
heating the oil, producing a rancid, thickened oil that really
only benefits processed food shelf life and corporate
profits
.

The medical
and scientific communities are now fairly united in the opinion
that hydrogenated vegetable and seed oils should be avoided.

These manipulated
saturated fats are also called trans fats,
and no doubt you’ve heard about them lately. Some cities and states
have now outlawed their use. There is no controversy anymore regarding
the health dangers of these artificially saturated fats.

And guess
what?

These are
the same damaged trans fats that have been touted as “healthy”
and “heart-friendly” for the last 60 years by the vegetable and
seed oil interests!

But the truth
finally came out. Trans fat was rebuked, debunked, and revealed
as the true enemy to good health that it has always been, regardless
of what the seed and vegetable oil shills told the American public
for the last half century.

Unfortunately,
this rightful vilification of hydrogenated saturated fats has
created a lot of confusion regarding naturally occurring saturated
fats, including coconut oil.

If one form
of saturated fat is bad for you, the argument goes, then all saturated
fat must be bad.

Right?

Nothing could
be further from the truth!

The Truth
about Coconut Oil

The truth
about coconut oil is obvious to anyone who has studied the health
of those who live in traditional tropical cultures, where coconut
has been a nutritious diet staple for thousands of years.

Back in the
1930′s, a dentist named Dr. Weston Price traveled throughout the
South Pacific, examining traditional diets and their effect on
dental and overall health. He found that those eating diets high
in coconut products were healthy and trim, despite the high fat
concentration in their diet, and that heart disease was virtually
non-existent.

Similarly,
in 1981, researchers studied populations of two Polynesian atolls.
Coconut was the chief source of caloric energy in both groups.
The results, published in the American Journal of Clinical
Nutrition,[2]
demonstrated that both populations exhibited positive vascular
health.

In
fact, no evidence exists that the naturally occurring
high saturated fat intake had any kind of harmful effect in these
populations!

That’s not
what you expected, is it? Based on 60 years of negative public
policy towards naturally occurring saturated fats, you would expect
these cultures to be rife with clogged arteries, obesity and heart
disease.

It may be
surprising for you to realize that the naturally occurring saturated
fat in coconut oil actually has some amazing health benefits,
such as:

  • Promoting
    your heart health[3]
  • Promoting
    weight loss, when needed[4]
  • Supporting
    your immune system health[5]
  • Supporting
    a healthy metabolism[6]
  • Providing
    you with an immediate energy source[7]
  • Keeping
    your skin healthy and youthful looking
  • Supporting
    the proper functioning of your thyroid gland[8]

But how is
this possible?

Does coconut
oil have some secret ingredients not found in other saturated
fats?

The answer
is a resounding “yes”.

Coconut
Oil’s Secret Ingredient

50 percent
of the fat content in coconut oil is a fat rarely found in nature
called lauric acid. If you’re a frequent reader of my newsletter
you already know that I consider lauric acid a “miracle” ingredient
because of its unique health promoting properties.

Your body
converts lauric acid into monolaurin, which has anti-viral, anti-bacterial
and anti-protozoa properties.[9]

Monolaurin
is a monoglyceride which can actually destroy lipid-coated viruses
such as:

  • HIV, herpes
  • Measles
  • Influenza
    virus
  • Various
    pathogenic bacteria
  • Protozoa
    such as giardia lamblia.

Lauric acid
is a powerful virus and gram-negative bacteria destroyer, and
coconut oil contains the most lauric acid of any substance on
earth!

Capric acid,
another coconut fatty acid present in smaller amounts, has also
been added to the list of coconut’s antimicrobial components.

This is one
of the key reasons you should consider consuming coconut oil,
because there aren’t many sources of monolaurin in our diet. But
the health benefits of coconut oil don’t stop there.

The Benefits
of Medium-Chain Fatty Acids

Coconut oil
is about 2/3 medium-chain fatty acids (MCFAs), also called medium-chain
triglycerides or MCTs. These types of fatty acids produce a whole
host of health benefits.

Coconut oil
is nature’s richest source of these healthy MCFAs.

By contrast,
most common vegetable or seed oils are comprised of long-chain
fatty acids (LCFAs), also known as long-chain triglycerides or
LCTs.

Let me tell
you why these long-chain fatty acids are not as healthy
for you as the MCFAs found in coconut oil[10]:

  • LCFAs
    are difficult for your body to break down – they require
    special enzymes for digestion.
  • LCFAs
    put more strain on your pancreas, liver and your entire digestive
    system.
  • LCFAs
    are predominantly stored in your body as fat.
  • LCFAs
    can be deposited within your arteries in lipid forms such as
    cholesterol.

In
contrast to LCFAs, the
MCFAs found in coconut oil have many health benefits
, including
the following beneficial qualities:

  • MCFAs
    are smaller. They permeate cell membranes easily, and do not
    require special enzymes to be utilized effectively by your body.
  • MCFAs
    are easily digested, thus putting less strain on your digestive
    system.
  • MCFAs
    are sent directly to your liver, where they are immediately
    converted into energy rather than being stored as fat.
  • MCFAs
    actually help stimulate your body’s metabolism, leading to weight
    loss.

Coconut
Oil Helps Fight Diabetes

Your body
sends medium-chain fatty acids directly to your liver to use as
energy. This makes coconut oil a powerful source of instant energy
to your body, a function usually served in the diet by simple
carbohydrates.

But although
coconut oil and simple carbohydrates share the ability to deliver
quick energy to your body, they differ in one crucial respect.

Coconut
oil does not produce an insulin spike in your bloodstream.
You read that correctly, Coconut oil acts on your body like a
carbohydrate, without any of the debilitating insulin-related
effects associated with long-term high carbohydrate consumption!

Diabetics
and those with pre-diabetes conditions (an exploding health epidemic
in America), should immediately realize the benefit of a fast-acting
energy source that doesn’t produce an insulin spike in your body.
In fact, coconut oil added to the diets of diabetics and pre-diabetics
has actually been shown to help stabilize weight gain,
which can dramatically decrease your likelihood of getting adult
onset type-2 Diabetes.[11]

Coconut
Oil, the Friend to Athletes and Dieters

If you live
in the United States, you have an almost 70 percent chance of
being overweight.

And, by now,
I’m sure you’re well aware that obesity affects your quality of
life and is linked to many health concerns.

One of the
best benefits of coconut oil lies in its ability to help stimulate
your metabolism.

Back in the
1940s, farmers found out about this effect by accident when they
tried using inexpensive coconut oil to fatten their livestock.

It didn’t
work!

Instead,
coconut oil made the animals lean, active and hungry.

However,
many animal and human research studies have demonstrated that
replacing LCFAs with MCFAs results in both decreased body weight
and reduced fat deposition.

In fact,
the ability of MCFAs to be easily digested, to help stimulate
the metabolism and be turned into energy has entered the sports
arena. Several studies have now shown that MCFAs can enhance physical
or athletic performance.[12]

Additionally,
research has demonstrated that, due to its metabolic effect, coconut
oil increases the activity of the thyroid. And you’ve probably
heard that a sluggish thyroid is one reason why some people are
unable to lose weight, no matter what they do.

Besides weight
loss, there are other advantages to boosting your metabolic rate.
Your healing process accelerates. Cell regeneration increases
to replace old cells, and your immune system functions better
overall.

Coconut
Oil on Your Skin

Besides the
mounting medical and scientific evidence that coconut oil has
powerful positive health benefits when eaten, it has also been
used for decades by professional massage therapists to knead away
tight stressed muscles.

However,
you don’t have to be a professional massage therapist to gain
the skin and tissue support benefits of coconut oil. Just use
coconut oil as you would any lotion.

Coconut oil
is actually ideal for skin care. It helps protect your skin from
the aging effects of free radicals, and can help improve the appearance
of skin with its anti-aging benefits.

In fact,
physiologist and biochemist Ray Peat, Ph.D. considers coconut
oil an antioxidant[13] ,
due to its stability and resistance to oxidation and free radical
formation. Plus, he believes it reduces our need for the antioxidant
protection of vitamin E.

Like Dr.
Peat, many experts believe coconut oil may help restore more youthful-looking
skin. When coconut oil is absorbed into your skin and connective
tissues, it helps to reduce the appearance of fine lines and wrinkles
by helping to keep your connective tissues strong and supple,
and aids in exfoliating the outer layer of dead skin cells, making
your skin smoother.

Coconut
Oil and Your Heart

Heart disease
is the number one cause of death in the U.S. And heart disease
is often a silent killer. The first sign of cardiovascular disease
is commonly a heart attack, and sadly, over one third of heart
attacks are fatal.

And despite
the propaganda, the truth is this: it is UNSATURATED fats that
are primarily involved in heart disease, not the naturally occurring
saturated fats, as you have been led to believe.[14]

Plus, the
polyunsaturated fats in vegetable and seed oils encourage the
formation of blood clots by increasing platelet stickiness. Coconut
oil helps to promote normal platelet function.

Coconut
Oil in Your Kitchen

I only use
two oils in my food preparation.

The first,
extra-virgin olive oil, is a better monounsaturated fat that works
great as a salad dressing.

However,
it should not be used for cooking. Due to its chemical structure,
heat makes it susceptible to oxidative damage.

And polyunsaturated
fats, which include common vegetable oils such as corn, soy, safflower,
sunflower and canola, are absolutely the
worst oils to use in cooking
. These omega-6 oils are
highly susceptible to heat damage because of their double bonds.

I strongly
urge you to throw out those omega-6 vegetable oils in your cabinets.

Why?

Reason
# 1: Most people believe that frying creates trans-fat.
That is not the major problem, in my opinion. Although some are
created, they are relatively minor. There are FAR more toxic chemicals
produced by frying omega-6 oils than trans-fat.

Frying destroys
the antioxidants in oil and as a result oxidizes the oil. This
causes cross-linking, cyclization, double-bond shifts, fragmentation
and polymerization of oils that cause far more damage than trans-fat.

Reason
# 2: Most of the vegetable oils are GMO. This would include
over 90 percent of the soy, corn and canola oils.

Reason
# 3: Vegetable oils contribute to the overabundance of
damaged omega-6 fats in your diet, which creates an imbalance
in the ratio of omega-6 to omega-3. As you know from my extensive
writing on this subject, I believe that excessive consumption
of damaged omega-6 fats contributes to many health concerns.

They are
all highly processed and consumed in amounts that are about 100
times more than our ancestors did a century ago. This causes them
to distort the sensitive omega-6/omega-3 ratio which controls
many delicate biochemical pathways which results in accelerating
many chronic degenerative diseases.

There is
only one oil that is stable enough to resist mild heat-induced
damage, while it also helps you promote heart health and even
supports weight loss and thyroid function – coconut oil.

So, whenever
you need an oil to cook with, use coconut oil instead of butter,
olive oil, vegetable oil, margarine, or any other type of oil
called for in recipes. Even though I don’t fully
recommend frying foods, if you must fry, by all means use coconut
oil – it’s your smartest choice.

Coconut
Oil Safety

The medium-chain
fats in coconut oil are considered so nutritious that they are
used in baby formulas, in hospitals to feed the critically ill,
those on tube feeding, and those with digestive problems. Coconut
oil has even been used successfully by doctors in treating aluminum
poisoning.[15]

Coconut oil
is exceptionally helpful for pregnant women, nursing moms, the
elderly, those concerned about digestive health, athletes (even
weekend warriors), and those of you who just want to enhance your
overall health.

References:

[1]
Kaunitz H, Dayrit CS. Coconut oil consumption and coronary
heart disease. Philippine Journal of Internal Medicine, 1992;30:165-171.

Prior IA,
Davidson F, Salmond CE, Czochanska Z. Cholesterol, coconuts, and
diet on Polynesian atolls: a natural experiment: the Pukapuka
and Tokelau Island studies, American Journal of Clinical Nutrition,
1981;34:1552-1561.

[2]
Prior IA, Davidson F, Salmond CE, Czochanska Z. Cholesterol,
coconuts, and diet on Polynesian atolls: a natural experiment:
the Pukapuka and Tokelau Island studies, American Journal of Clinical
Nutrition, 1981;34:1552-1561.

[3]
Dr. Mary G. Enig, Ph.D., F.A.C.N. Source:
Coconut: In Support of Good Health in the 21st Century, part 2.

[4]
Assuno ML, Ferreira HS, dos Santos AF, Cabral CR Jr, Florncio
TM. Effects
of dietary coconut oil on the biochemical and anthropometric profiles
of women presenting abdominal obesity
, Lipids, 2009 Jul;44(7):593-601.
Epub 2009 May 13.

[5]
Dr. Mary G. Enig, Ph.D., F.A.C.N. Source: Coconut:
In Support of Good Health in the 21st Century.

[6]
Baba, N  1982. Enhanced
thermogenesis and diminished deposition of fat in response to
overfeeding with diet containing medium-chain triglycerides

Am. J. Clin. Nutr.,  35:379.

[7]
Bruce Fife, ND. Coconut
Oil and Medium-Chain Triglycerides
.

[8]
Raymond
Peat Newsletter, Coconut Oil, reprinted
at www.heall.com.

An Interview
With Dr. Raymond Peat, A
Renowned Nutritional Counselor Offers His Thoughts About Thyroid
Disease
.

[9]
Isaacs CE, Litov RE, Marie P, Thormar H. Addition of lipases
to infant formulas produces antiviral and antibacterial activity,
Journal of Nutritional Biochemistry, 1992;3:304-308.

Isaacs CE,
Schneidman K. Enveloped Viruses in Human and Bovine Milk are Inactivated
by Added Fatty Acids(FAs) and Monoglycerides(MGs), FASEB Journal,
1991;5: Abstract 5325, p.A1288.

Mitsuto Matsumoto,
Takeru Kobayashi, Akio Takenaka and Hisao Itabashi. 
Defaunation
Effects of Medium Chain Fatty Acids and Their Derivatives on Goat
Rumen Protozoa
, The Journal of General Applied Microbiology,
Vol. 37, No. 5 (1991) pp.439-445.

Dr. Mary
G. Enig, Ph.D., F.A.C.N. Source:
Coconut: In Support of Good Health in the 21st Century
.

Hristov
AN
, Vander
Pol M
, Agle
M
, Zaman
S
, Schneider
C
, Ndegwa
P
, Vaddella
VK
, Johnson
K
, Shingfield
KJ
, Karnati
SK
Effect
of lauric acid and coconut oil on ruminal fermentation, digestion,
ammonia losses from manure, and milk fatty acid composition in
lactating cows,
J Dairy Sci., 2009 Nov;92(11):5561-82.

[10]
St-Onge
MP
, Jones
PJ
. Greater
rise in fat oxidation with medium-chain triglyceride consumption
relative to long-chain triglyceride is associated with lower initial
body weight and greater loss of subcutaneous adipose tissue
,
International Journal of Obesity & Related Metabolic Disorders,
2003 Dec;27(12):1565-71.

[11]
Geliebter, A  1980.  Overfeeding
with a diet of medium-chain triglycerides impedes accumulation
of body fat, Clinical Nutrition
, 28:595.

[12]
Fushiki, T and Matsumoto, K Swimming
endurance capacity of mice is increased by consumption of medium-chain
triglycerides
, Journal of Nutrition, 1995;125:531.

[13]
Raymond Peat Newsletter – Unsaturated
Vegetable Oils Toxic
, 1996 edition, p.2-4. Daneil R. Doerge,
Hebron C Chang “Inactivation of thyroid peroxidase by soy isoflavones
in vitro and in vivo”, Journal of Chromotography B, September
2002; 777(1,2);25:269-79.

Nevin
KG
, Rajamohan
T
. Effect
of topical application of virgin coconut oil on skin components
and antioxidant status during dermal wound healing in young rats
,
Skin Pharmacol Physiol, 2010;23(6):290-7. Epub 2010 Jun 3.

Marina
AM
, Man
YB
, Nazimah
SA
, Amin
I
.  Antioxidant capacity and phenolic acids of virgin
coconut oil, Int J Food Sci Nutr, 2009;60 Suppl 2:114-23. Epub
2008 Dec 27.  http://www.ncbi.nlm.nih.gov/pubmed/19115123

[14]
Barry Groves, PhD.  Second Opinions: Exposing Dietary
Misinformation: The Cholesterol Myth,
parts 1
and 2.

Robert H
Knopp and Barbara M Retzlaff, Saturated
fat prevents coronary artery disease? An American paradox, American
Journal of Clinical Nutrition
, Vol. 80, No. 5, 1102-1103,
November 2004.

Mozaffarian
D, Rimm EB, Herrington DM. Dietary
fats, carbohydrate, and progression of coronary atherosclerosis
in postmenopausal women
, Am J Clin Nutr, 2004;80:1175-84.

[15]
K. G. Nevin and T. Rajamohan,
“Beneficial effects of virgin coconut oil on lipid parameters
and in vitro LDL oxidation”
, Clinical Biochemistry, September
2004; 37(9): 830-835.

October
23, 2010

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