Coconut oil is all the rage. Love or hate it, it’s here to stay, and yes, it’s great for you and your health – much to the contrary of the popular belief that coconut oil is a trendy new fad that hippie practitioners are trying to push on you.
Coconut oil has gotten a bad rap through the years: we were told to worry about saturated fats, and were led to believe that saturated fat was the enemy and a big contributor to cardiovascular disease – but that might not be true. Old habits die hard and there is still some resistance among the masses.
I guess first let’s start by talking about the myth of saturated fat being bad for you. Back in the day, it was common knowledge that saturated fats were terrible, and they were blamed for basically everything that was wrong with you. For the science nerds out there, saturated fat is made of, very simply put, fatty acid molecules that have no double bonds and are saturated with hydrogen molecules. According to Dr. Elson Haas in his book Staying Healthy with Nutrition, “When a fatty acid is fully saturated, it interacts the least with other molecules in the body and provides the most stable structure.” Dr. Haas also states that the reason saturated fats are helpful is because they help stabilize cell membranes and are not that susceptible to damage. Coconut oil is a saturated fat.
“New” insights and revelations came to light a couple of years ago when the world was finally told, “Ooops, our bad, turns out that saturated fats are not ruining your life after all.” (A fact that many health professionals have already known and have been preaching for years, so thanks for finally catching up.)
Coconut oil has been around in many cultures since pretty much forever, and is still a staple in many kitchens. Today it has become a trendy food and the source of many debates, but coconut oil advocates will let you know what's up. It’s not just a vegan substitute and reserved to live solely in the kitchen, it’s super versatile and has oh-so-many alternative uses.
But buyer beware, to reap the many benefits of coconut oil, make sure that you purchasing the non-processed/non-hydrogenated version (just read the bottle). And yes, organic and fair trade is always best. Let’s explore the many ways coconut oil can enrich your life.
In the bathroom
Use it on your skin, on your hair as a deep moisturizer. For the ladies and gents who like to dress up their face, use it as makeup remover, hydrate your face and take off your makeup all at once. Use it for your teeth and even on your nails and cuticles.
In the bedroom
Along with the many intimate uses you can imagine (wink), it alsomakes a great massage oil, as it can be absorbed into the skin immediately. Ooh la la!
In the kitchen
Not only is itgreat for frying, baking, sautéing and seasoning your cast iron, but you can get creative with it. I have heard of some folks adding it to their coffee, or mixing it with a little bit of cinnamon and spreading it on toast. You can also add it to your morning oatmeal or smoothies or as vegan shortening and grease your pans for baking. The possibilities are endless!
For your health
This is the part where people get their panties in a bunch. Yes, coconut oil is good for your health. No, it won’t give you a heart attack. Here are some health benefits of this controversial oil:
• Contains healthy fatty acids.
• Helps absorb fat-soluble vitamins.
• Aids in digestion.
• Helps your body absorb important minerals, making it great for your bones.
• Lowers cholesterol levels (the bad cholesterol) reducing the risk of heart disease.
Coconut granola
Ingredients:
• 3 cups gluten-free oats (or regular oats)
• 3/4 cup raw almonds
• 2/4 cup cashews
• 1/4 cup unsweetened coconut flakes
• 1/2 cup unsweetened coconut shreds
• 1/3 cup melted coconut oil,
• ¼ to ½ cup raw honey
• 1/2 teaspoon kosher salt
Directions:
• Preheat oven to 350F.
• In a bowl, mix oats, nuts, both kinds of coconut, coconut oil and honey and stir. Season with salt and spread the granola in an even layer on a large rimmed baking sheet lined with parchment paper.
• Bake in the oven for 25-30 minutes, stirring evenly every 10 minutes.
• Let granola cool and transfer to an air-tight glass container. It should last up to two weeks in the fridge.
– Adapted from Chutterbug
