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A NEW LOOK AT COCONUT OIL IN ALBUQUERQUE & SANTA , NEW MEXICO
One of the biggest tragedies of our time concerning diet and health is the mistaken belief that coconut oil is a dietary villain that causes heart disease. Ironically, it may be one of best things you can eat to help protect you from heart disease. Instead of being a villain, as it is often made out to be, it is in reality a saint. By eating coconut oil you can reduce your chances of suffering a heart attack!
 Coconut oil does not increase blood cholesterol levels, nor does it promote platelet stickiness (excessive blood-clot formation). Because it stimulates metabolism it may in fact, promote lower cholesterol. Studies in the 1970s and 1980s indicated that coconut oil is heart friendly, even though saturated fat at the time was being accused of promoting heart disease. Coconut oil consumption was found to have many factors associated with a reduced risk of heart disease, compared to those of other dietary oils, like, lower body-fat deposition, higher survival rate, reduced tendency to form blood clots, fewer uncontrolled free radicals in cells, lower levels of blood and liver cholesterol, higher antioxidant reserves in cells, and lower incidence of heart disease in population studies.
 Coconut oil also seems to have a direct effect on the heart itself. It helps regulate heart function and lower blood pressure. For example, Maria, a heart disease patient, was told by her cardiologist that she had only five years to live. One of the common symptoms of heart disease is cardiac arrhythmia-an accelerated, irregular heartbeat. She suffered so severely from arrhythmia that her doctor insisted she have a pacemaker implanted in her chest. She refused. She tried many natural methods, but her symptoms persisted and worsened. She learned about coconut oil, and she began taking it like a dietary supplement-4 tablespoons a day. The very first day she reported that her arrhythmia had decreased by about 50 percent. She reported that it was the calmest her heart had been in years. Nothing she had ever tried before had worked this well. She continues to take coconut oil, and her heart is functioning more normally now. While I was overjoyed to hear of Maria's success, it really wasn't a surprise. People who are familiar with coconut have learned that it helps the heart. As they say in Jamaica, "Coconut is a health tonic, good for the heart."
 Heart disease, stroke, and atherosclerosis account for nearly half of all the deaths in most developed countries. Statistically, nearly one out of every two people you know will die from one of these cardiovascular conditions. In contrast, those people throughout the world who eat the most coconut have the lowest rates of heart disease in the world. For example, up until a few years ago the people of Sri Lanka used coconut oil in all their cooking. Each person consumed the equivalent of 120 coconuts a year. Despite their large coconut oil consumption heart disease is relatively rare. Only one out of every 100,000 deaths was due to heart disease.
 In the coconut-growing regions of India the people were told to stop eating coconut oil because it caused heart disease. They began eating margarine and processed vegetable oils in place of coconut oil and within just a few years the heart disease rates tripled! Obviously coconut oil consumption did not cause the rise in heart disease. Researchers in India are now recommending the return to coconut oil to reduce the risk of heart disease.
From this evidence alone, coconut oil should be viewed as heart friendly, as far as heart disease is concerned. Coconut oil, however, is not simply a benign bystander but a very important player in the battle against heart disease. The evidence is so remarkable that coconut oil may soon become a powerful new weapon in the fight against heart disease.
COCONUT OIL BENEFITS: A SUPER ANTIMICROBIAL
When coconut oil is eaten, the body transforms its unique fatty acids into powerful antimicrobial powerhouses capable of defeating some of the most notorious disease-causing microorganisms. Even the supergerms are vulnerable to these lifesaving coconut derivatives. The unique properties of coconut oil make it, in essence, a natural antibacterial, antiviral, antifungal, and antiprotozoal food.
Fatty acids are essential to our health. We must have them in order to supply the building blocks for tissues and hormones. Every cell in our bodies must have a ready supply of fatty acids in order to function properly. Nature put fatty acids in our foods for a purpose. Your body recognizes them and knows what to do with them; medium chain fatty acids (MCFAs) are natural substances the body knows how to use for its benefit. They are harmless to us while they are deadly to certain microorganisms.
 Most bacteria and viruses are encased in a coat of lipids (fats). The fatty acids that make up this outer membrane or skin enclose the organism's DNA and other cellular materials. But, unlike our skin, which is relatively tough, the membrane of these microorganisms is nearly fluid. The fatty acids in the membrane are loosely attached, giving the membrane a remarkable degree of mobility and flexibility. This unique property allows these organisms to move, bend, and squeeze through the tiniest openings.
Lipid-coated viruses and bacteria are easily killed by MCFAs, which primarily destroy these organisms by disrupting their lipid membranes. Medium-chain fatty acids, being similar to those in the microorganism's membrane, are easily attracted to and absorbed into it. Unlike the other fatty acids in the membrane, MCFAs are much smaller and therefore weaken the already nearly fluid membrane to such a degree that it disintegrates. The membrane literally splits open, spilling its insides and killing the organism. Our white blood cells quickly clean up and dispose of the cellular debris. MCFAs kill invading organisms without causing any known harm to human tissues.
Our bodies have many ways of protecting us from harmful microorganisms. The strong acid excreted in our stomachs, for example, kills most of the organisms that we may eat with our foods. In our bloodstream, microorganisms are attacked and killed by our white blood cells. Our first line of defense against any harmful organism, however, is our skin. In order to inflict harm, microorganisms must first penetrate the skin's protective barrier. While the skin is permeable to some degree, it is also equipped with chemical weapons to help it ward off attack. One of these weapons is the oil secreted by our sebaceous (oil) glands. Sebaceous glands are found near the root of every hair. This oil is secreted along the hair shaft to lubricate the hair and skin. Some have described this oil as "nature's skin cream" because it prevents drying and cracking of the skin. It also has another very important function: It contains medium-chain fatty acids to fight invading microorganisms. A thin layer of oil on the skin helps protect us from the multitude of harmful germs our skin comes into contact with each day.
Besides being utilized on our skin to shield us from infectious intruders, MCFAs are found in mother's milk, to protect and nourish babies. They are nontoxic to us and create no toxic byproducts. They are completely safe and natural. The lipid researcher Jon J. Kabara, Ph.D., speaking of the safety of using fatty acids for medicinal purposes, says: "Fatty acids and derivatives tend to be the least toxic chemicals known to man. Not only are these agents nontoxic to man but they are actual foods and in the case of unsaturated fatty acids are essential to growth, development, and health."
While MCFAs, like caprylic acid and capric acid, demonstrate antimicrobial properties and have no undesirable or harmful side effects, lauric acid has the greatest antiviral activity. Coconut oil is composed of 48 percent lauric acid (a l2-chain saturated fatty acid), 7 percent capric acid (a 10-chain saturated fatty acid), 8 percent caprylic acid (an 8-chain saturated fatty acid), and 0.5 percent caproic acid (a 6-chain saturated fatty acid). These fatty acids give coconut oil its amazing antimicrobial properties and are generally absent from all other vegetable and animal oils, with the exception of butter.
PHYSICAL PROPERTIES
Coconut oil is a fat consisting of about 90% saturated fat. The oil contains predominantly medium chain triglycerides,[1] with roughly 92% saturated fatty acids, 6% monounsaturated fatty acids, and 2% polyunsaturated fatty acids. Of the saturated fatty acids, coconut oil is primarily 44.6% lauric acid, 16.8% myristic acid and 8.2% palmitic acid, although it contains seven different saturated fatty acids in total. Its only monounsaturated fatty acid is oleic acid while its only polyunsaturated fatty acid is linoleic acid.
Unrefined coconut oil melts at 24-25°C (76°F) and smokes at 170°C (350°F),[3] while refined coconut oil has a higher smoke point of 232°C (450°F).
Coconut oil has a long shelf life compared to other oils, lasting up to two years due to its high saturated fat content; saturated fats resist rancidity. Coconut oil is best stored in solid form—i.e., at temperatures lower than 24.5°C (76°F)—in order to extend shelf life. However, unlike most oils, coconut oil will not be damaged by warmer temperatures.
Among the most stable of all oils, coconut oil is slow to oxidize and thus resistant to rancidity.
TYPES OF OIL AVAILABLE
Unrefined Coconut Oil (Virgin Coconut Oil VCO)
This is coconut oil that is derived from fresh coconuts, not copra, and has not undergone the RBD (refined, bleached, deodorized) process that refined coconut oil derived from copra goes through.
Almost all of the "unrefined" coconut oils on the market being marketed as "Virgin" are produced one of two ways:
- Quick drying of fresh coconut meat which is then used to press out the oil. Using this method, the coconut meat is quick dried, and the oil is then pressed out via mechanical means.
- Wet-milling. With this method the oil is extracted from fresh coconut meat without drying first. "Coconut milk" is expressed first by pressing. The oil is then further separated from the water. Methods which can be used to separate the oil from the water include boiling, fermentation, refrigeration, enzymes and mechanical centrifuge.
Unlike olive oil, there is no world or governing body that sets a standard definition or set of guidelines to classify coconut oil as "virgin" but the Philippines being the largest producer/exporter has recently established a Department of Science and Technology (DOST) governmental standard.
Refined Coconut Oil
Refined coconut oil is referred to in the coconut industry as RBD (refined, bleached, and deodorized) coconut oil. The starting point is "copra", the dried coconut meat. Copra can be made by smoke drying, sun drying, or kiln drying. The unrefined coconut oil extracted from copra (called "crude coconut oil") is not suitable for consumption and must be refined.
Hydrogenated Coconut Oil
Hydrogenated coconut oil may either be fully or partially hydrogenated. This happens mostly in tropical climates, since the natural melting point of coconut oil is about 76 degrees F, and already naturally a solid in most colder climates.
Fractionated Coconut Oil
"Fractionated coconut oil" is a fraction of the whole oil, in which most of the long-chain triglycerides are removed so that only saturated fats remain. It may also referred to as "caprylic/capric triglyceride" or medium-chain triglyceride (MCT) oil because mostly the medium-chain triglycerides caprylic and capric acid are left in the oil.
Because it is completely saturated, fractionated oil is even more heat stable than other forms of coconut oil and has a nearly indefinite shelf life.
HEALING FUNGAL AND YEAST INFECTIONS WITH COCONUT OIL
One of the most potent nondrug or natural yeast-fighting substances is caprylic acid, a medium-chain fatty acid derived from coconut oil. Caprylic acid in capsule form is commonly sold as a dietary supplement in health food stores. It is very effective against Candida and other forms of fungi. It is even effective mixed with a little coconut oil or vitamin E oil as a topical application for fungal skin infections. Some cases of fungal infections that have lasted for months clear up in a matter of days using caprylic acid and a little coconut oil. It works just as effectively inside the body, killing fungi without the least bit of harm.
Polynesian women who eat their traditional coconut-based diet rarely, if ever, get yeast infections. Only in more temperate climates where processed vegetable oils are the main source of dietary fat are yeast infections, skin fungus, acne, and other skin infections big problems. Lauric acid, found in coconut oil, kills lipid-coated bacteria but does not appear to harm the friendly intestinal bacteria. Medium-Chain Fatty Acids (MCFA)s also have antifungal properties, so not only will they kill disease-causing bacteria and leave good bacteria alone but also they will kill Candida and other fungi in the intestinal tract, further supporting a healthy intestinal environment. Eating coconut oil on a regular basis, as the Polynesians do, helps to keep Candida and other harmful microorganisms at bay.
The efficiency of caprylic acid is reportedly so favorable that many supplement manufacturers put it in their products used to fight systemic and vaginal yeast infections. John P. Trowbridge, M.D., president of the American College for the Advancement of Medicine and author of The Yeast Syndrome, highly recommends caprylic acid as an aid to fight systemic Candida infections.
The only effective cure for Candidiasis has been dietary changes and medications. Caprylic acid is a natural yeast fighter that has been used very successfully in place of the drugs. Caprylic acid is often sold in combination with antifungal herbs in dietary supplements designed to help those with yeast infections. Caprinex (Nature's Way), Capricin ( Professional Specialties), Mycostat (P & D Nutrition), and Caprystatin (Ecological Formulas) are the names of some of the anticandida supplements available.
COCONUT OIL BENEFITS
Coconut oil is the smartest oil you can use in cooking and in your smoothies.
- Promotes your heart health
- Promotes weight loss when and if you need it
- Supports your immune system health
- Supports a healthy metabolism
- Provides you with an immediate energy source
- Helps to keep your skin healthy and youthful looking
- Supports the proper functioning of your thyroid gland
I personally purchase my Organic Cold Press Coconut Oil from Tropical Traditions.
MINERAL OIL CONTAMINATION IN HUMANS: A HEALTH PROBLEM?
Main Category: Nutrition / Diet, Article Date: 25 November 2008 - 3:00 PST
From a quantitative standpoint, mineral oil is probably the largest contaminant of our body. That this contaminant can be tolerated without health concerns in humans has not been proven convincingly. The current Editorial of the European Journal of Lipid Science and Technology reflects on this and concludes that this proof either has to be provided or we have to take measures to reduce our exposure — from all sources, including cosmetics, pharmaceuticals and the environmental contamination.
In the Ukraine recently around 100,000 tonnes of sunflower oil were contaminated with mineral oil at concentrations often above 1000 mg/kg. Much of the contaminated oil was withdrawn, but there are products on the market which were produced before this contamination was detected; and this autumn there are still several 10,000 tonnes of contaminated oil in the Ukraine and other parts of the world. To protect consumers, a broad analytical campaign was initiated throughout Europe. The European Commission decided to apply a legal limit of 50 mg/kg to the mineral paraffins in Ukrainian sunflower oil and in September 2008 it organized a workshop together with the Official Food Control Authority of Zurich, Switzerland, to promote this campaign.
The editorial by Dr. Koni Grob from the Official Food Control Authority of the Canton of Zurich, Switzerland, titled "Does the Ukrainian sunflower oil contaminated with mineral oil wake up sleeping dogs?" discusses the situation. Dr. Koni Grob says that in many more foods more than 50 mg/kg mineral oil components from other sources will be found and the enforcement authorities will then be in difficulty to decide how to react. Certain edible oils, but also certain other foods, like canned fish, frequently contain more than 50 mg/kg mineral oil components, some products us much as 1000 mg/kg. Although known for some time, so far no measures were taken to stop this. He continued, our lab works for the safety of the consumers. Presently there is insufficient knowledge about potential negative effects of mineral oil on human health. We are heading for data regarding the material we are exposed to and which is accumulated in our bodies, in order to provide toxicological data for an improved safety evaluation."
It has been shown that the molecular mass of the mineral paraffins resorbed by our body is higher than assumed by the safety evaluation of the European Food Safety Authority (EFSA). Further, probably a majority of the mineral oil products are not "white paraffin oils": they easily contain 30 % aromatic components, a substantial portion being alkylated adding to the health risk. This unerringly questions the current official safety evaluation - which, admittedly, is a difficult task because of the complexity of the material. It can only be hoped that the mineral oil contamination of the Ukrainian sunflower oil and the inconsistencies regarding the effects of mineral oil on the human body will make the responsible industry, science and authorities more aware of this smouldering problem.
This editorial is published in the November 2008 issue of European Journal of Lipid Science and Technology (Vol. 110, Issue 11, 2008).
European Journal of Lipid Science and Technology Lipids, fats and oils play an ever increasing role in many aspects of health, science and technology. The European Journal of Lipid Science and Technology focuses on the scientific and geographical integration of this varied spectrum ranging from lipidomics, nutrition and health to analytics, biotechnology and process engineering as well as chemistry and physical chemistry. The journal is the official organ of the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).
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