by Wendy Cottiers

What’s the story behind this oil? Is it really good for us or is it a health hazard? As a raw foods chef I have always been taught to use coconut oil for cooking and baking. For years this oil has been marketed as promoting weight loss, to being beneficial for hypothyroidism. It has also been heavily marketed for its anti-inflammatory, anti-cancerous and anti-heart disease
properties.

MCFA’s (medium chain fatty acids) are found in coconut oil which are less absorbed, than long fatty chains. This is a good thing meaning they have less effect on LDL, the bad cholesterol. Tricky marketing, because the truth is that coconut oil is still a pure fat, the same fat that clogs arteries. Coconut oil contains over 90% of the saturated fat content. Misleading, as it is not
completely full of MCFA’s. While lard has only a 43% saturated fat content. We all know that lard has never been marketed as a health food. You may be actually damaging your blood vessels with coconut oil, especially
if you are eating a low fat plant-based whole foods diet. Romaine leaf is packed with more vitamin K than coconut oil which contains only 0.1 micrograms.

Tip: One Tbsp. (14 grams) of Coconut oil contains 130 calories from fat, Saturated Fat 13 grams (1/2 which are not even from MCFA’s), Polyunsaturated Fat 0.5 grams, and Monounsaturated Fat 1 gram. Omega-3 fatty acids are not found in coconut oil. The oil contains no carbohydrates and is lacking any form of protein.

Positive Nutrition of So Florida, Owner Wendy Cottiers is a Raw Foods Chef certified through Alissa Cohen. A Board Certified Holistic Health Practitioner through American Associate of Drugless Practitioners, and an NANP Associate. She is a certified Plant Based Nutrition Coach through Dr. Campbell’s eCornell University course. She works closely with several endocrinologist and offers individual, family and group counseling.

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Article originally published in Natural Awakenings – Broward County