A healthy diet includes not only carbohydrates, proteins and vitamins, but also fats. Coconut oil is considered particularly healthy. The oil is said to have various healing properties.
This is what you should know about coconut oil
Coconut oil has a positive effect on health in several ways. Despite its high content of saturated fatty acids, it is considered one of the most valuable fats for use in cooking. Coconut oil is extracted from coconuts. The color of the oil can take on different tones, but usually varies between white and yellow. At room temperature, coconut oil has a solid consistency, it melts during heating or in summer. As soon as temperatures decrease, it hardens again. It is used in cooking, on the one hand, and for various cosmetics, on the other. Overall, coconut oil is characterized in particular by a high proportion of saturated fatty acids. Coconut oil smells and tastes mildly of coconut. Coconut palms could already be found 3000 to 4000 years ago. But it was not until the 19th century that their cultivation became economically relevant. At that time Dutchmen started to build plantations on Ceylon. Nowadays, the cultivation of coconut palms is mainly reduced to tropical areas. Plantations are often found near the coast and on river banks. The Philippines, India and Indonesia account for the largest share of coconut production. A significant part of the coconuts is still processed locally. Overall, coconut production has increased by 100 percent since 1980. The fat extracted from coconuts covers the world’s oil demand by 8 percent. Coconut oil is produced especially in France, Germany, and the Netherlands. The countries mentioned import the fruit flesh in order to process it into coconut oil in domestic industries. For this purpose, the fruit flesh is first dried and then pressed. To sell it as edible oil, there are usually further processes in which the oil is refined.
Importance for health
Coconut oil has a positive effect on health in several ways. Despite its high content of saturated fatty acids, it is considered one of the most valuable fats for use in cooking. Namely, coconut oil remains stable under various influences, such as light, temperature and oxygen. Other fats, on the other hand, form toxic substances due to these factors. The ingredients of coconut oil make it a suitable fat for cooking and baking. But coconut oil is not only healthy because it does not break down into toxic substances. In addition, the oil is said to alleviate Alzheimer’s disease, soothe skin irritations and regulate blood lipid levels. Studies have proven the oil’s abilities. Furthermore, coconut oil increases the amount of antioxidant enzymes in the body. These can intercept free radicals and in this way prevent the development of cancer. However, for such a purpose, the oil must be ingested regularly. The same applies to the prevention of diabetes by coconut oil. In fact, the organism does not need glucose to break down the medium-chain molecules of coconut oil. Accordingly, the oil does not affect insulin levels and reduces the risk of developing diabetes. Externally, coconut oil can be applied to the skin. In this way it avoids mosquito bites and makes warts and fungi disappear. The ingredients of coconut oil are antibacterial and antifungal. This makes it suitable for treating ailments caused by bacteria or fungi. These include, for example, herpes, caries or candida.
Ingredients and nutritional values
Coconut oil consists mainly of triglycerides. In addition, magnesium, vitamin E, calcium, potassium, sodium, copper, iron, phosphorus, amino acids and lactones can be found in the oil. However, due to refinery processes, coconut oil loses large portions of its vitamin Es. Furthermore, it contains about 850 calories per 100 grams. Coconut oil does not contain carbohydrates or proteins. Of the 92 grams of fat, 86 grams are saturated fatty acids. A special role is played by lauric acid, which makes up the largest proportion of fatty acids. Furthermore, caprylic acid and capric acid are found in the oil. Coconut oil does not contain cholesterol. Thus, it is also suitable for people who suffer from complaints in the area of the cardiovascular system.
Intolerances and allergies
Intolerances due to the use of coconut oil occur very rarely. So far, no allergies could be determined.People who are allergic to nuts usually do not suffer any symptoms from consuming coconuts. Overall, the consumption of coconut oil is considered safe. Some individuals experience side effects from the external application of the oil. These include, for example, dried out skin areas and a feeling of tightness. If the coconut oil is found to be unpleasant during external application, it can be washed off with warm water and soap. Stronger irritations usually do not remain. However, undesirable side effects due to coconut oil are very rare overall. Normally, the oil is well tolerated.
Purchasing and kitchen tips
Unrefined coconut oil is considered a healthier option. High processing can destroy some of the nutrients in the fat. That’s why it makes sense to go for a less processed product. Coconut oil that is sold after the first cold pressing is considered particularly healthy. Organic coconut oil is produced without other additives such as bleaching agents. Accordingly, it is recommended to use coconut oil from organic production. The storage of the oil determines its consistency. At room temperatures, the oil retains its solid form. On the other hand, if it is stored in warmer places, the fat liquefies. Overall, the consistency of coconut oil says nothing about the quality, it is solely the property of coconut oil with its low melting temperature. However, in the best case, coconut oil is stored in a cabinet or refrigerator, where it is protected from direct sunlight. In this way, it can be kept for about one to two years. Coconut oil burns only at temperatures above 288 degrees. Accordingly, it can be used for frying and deep frying without any problems.
Preparation tips
The taste of coconut oil is very mild to neutral, making it suitable for all dishes. It can be taken out of the jar in its solid form with a clean spoon and added to the pan. Heating the pan will melt the coconut oil. After the coconut oil has liquefied, onions, for example, can be fried in the oil until translucent, or other vegetables can be added. The temperature of the stovetop can be increased without hesitation. Unlike most other oils, no harmful substances are produced as a result of intense heating. In order for the coconut oil to last as long as possible, it should only ever come into contact with clean objects. Otherwise, bacteria will spread in the jar, which will reduce the quality of the oil. For the external application of coconut oil, no further preparation is necessary. Instead, the fat is taken and warmed briefly between the palms of the hands under certain circumstances. In the liquid state, the coconut oil can be easily spread on the skin.
