A couple of weeks ago, I started adding coconut oil to my daily diet. Why?
Because it’s good, that’s why. Though coconut oil used to get a bad rap (except in traditional cultures, which have long espoused its benefits), it’s come back into the mainstream. It’s health-related benefits include the following:
OK, that was the general stuff. Here are comments from a couple of sources I trust about the benefits of coconut oil…
First, an excerpt from a Mark’s Daily Apple post:
“Coconut oil has been found to help normalize blood lipids and protect against damage to the liver by alcohol and other toxins, can play a role in preventing kidney and gall bladder diseases, and is associated with improved blood sugar and insulin control and therefore the prevention and management of diabetes. In addition, coconut oil has antiviral, antibacterial and anti-fungal properties. On a more superficial level, meanwhile, coconut oil is thought to help strengthen mineral absorption, which is important for healthy teeth and bones, and can also help improve the condition and appearance of the scalp, hair and skin when ingested or topically applied.”
Next, from Dr. Steve Gangemi (aka the Sock Doc):
“Coconut oil is one oil that everybody should have in their kitchen to use not just for cooking, but also for supplementation. It is much different than other saturated fats because the majority (over 60%) is composed of medium chain triglycerides (MCTs), and the majority of that is a fat called lauric acid. There are numerous health benefits to lauric acid and the other MCTs, from acting as an antimicrobial to providing energy to helping one use fat as fuel.”
And, finally, some info about the benefits of the afore-mentioned lauric acid.
So how I am using this good stuff?
Not bad, not bad at all. 🙂