Coconut: good fat or bad?

From ABC Health and Wellbeing, 25 September 2008:
Much can be said about the pleasures of coconut. Certainly the cuisines of a large number of countries, from India to Indonesia, would be much the poorer without it. But would they be healthier?
Coconut is one of those foods that seems to ping-pong between the ‘good food’ and ‘bad food’ list, and if you’re confused about this, don’t worry – even the experts can’t quite agree.
The confusion starts because of the differences between the use of coconut oil in cooking, and the use of coconut milk or coconut flesh. Both the American Heart Association and the National Heart Foundation recommend avoiding the use of coconut oil for cooking, but both their websites include recipes that contain coconut milk, albeit a reduced-fat version.
Despite the fuzzy perception that all things plant must be better for us, oil made from coconuts actually contains a whopping 85 to 90 per cent saturated fat. Saturated fats, usually the dominant type in animal foods, are generally regarded as the baddies when it comes to heart disease. Read more.

One thought on “Coconut: good fat or bad?

  1. I would suggest you look at the research of Mary Enig Phd, a nutritionist specializing in tropical oils.Her findings actually show that coconut oil is not only NOT harmful for the heart but that the high lauric acid (also found in mother’s milk) in the oil is advantageous for the immune system. She further finds that within the process of cooking with oils, coconut oil stands out as one of the few that does not break down into dangerous compounds (chemically altered) in the heating process.


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