Coconut Oil

This oil is made from the kernel of the coconut. The saturated fat in the oil is where the benefits lie. Not all saturated fats are bad! We need saturated fat to absorb nutrients. Coconut oil is the highest form of medium-chain triglycerides (MCT) which means it speeds up our metabolism. If that isn’t enough, it also wards off sugar cravings, creates feeling of fullness, and boosts energy.

Creative Coconut Oil

How to Choose and Keep

Make sure the oil is virgin or extra virgin. Organic is even better. It really doesn’t matter what brand. It is very stable with heat so it is great in stir-fry’s or baking. To reduce the “coconut taste” try choosing expeller pressed types. Coconut oil will keep for up to 2 years in a cool dark place as a solid form. Once heated it will become liquid.

Preparation
As mentioned before I love to substitute coconut oil in all my baking. I even make buttercreme icing with coconut oil instead (especially if you love the “coconut taste.” It also is wonderful used with stir-fry’s or to sauté shrimp.

Nutrients
Plant-based saturated fat, monounsaturated fat, polyunsaturated fat, omega 6, vitamin E, Vitamin K, Choline, Iron

Action Steps
1. Buy some extra virgin (organic is better) coconut oil.
2. Make some brownies with coconut oil instead. You won’t be able to really taste the coconut, but should notice they are moister.
3. If you have severe dry skin you can add some oil to the spot to moisturize.

(Resources: Sarah Wilson, www.nutritiondata.self.com, http://www.thecandidadiet.com)