HISTORY OF COCONUT OIL
For about 3960 years of the past 4000 years of the documented historical use of the fruits of the coconut palm as a food and a therapeutic food. The coconut tree was seen as a sustainable resource from which the harvested materials influenced every aspect of the lives of tropical communities, but most importantly the coconut water, flesh , milk, oil and leaves.
The use of coconut oil around the world in tropical regions is popular: Latin America, Africa and Asia. Early European explorers, including Captain Cook, wrote affectionately about the beauty of communities across the Pacific using coconut oil as an integral part of their daily lives.
Modern research has shown that not all saturated fats are alike and coconut oil is unique in its structural make-up due to its medium chain fatty acids - the closest to those found in human breast milk that nature provides. They are the reason why coconut oil is used extensively in baby formula and also in sports drinks and energy bars, where it is usually described as MCT (medium chain tryglycerides). This disguises the fact that some form of coconut oil has been used. The medium chain fatty acids in coconut oil are more easily digested than fats found in other oils. This is because they are processed directly in the liver and immediately converted into energy. There is therefore less strain on the liver, pancreas and digestive system and, being easily digested, they also tend to improve the absorption of other nutrients.
Past research has failed to reveal this because it was carried out on hydrogenated coconut oil.
Many modern low fat, so called 'healthy' oils are hydrogenated. Other so called 'healthy' polyunsaturated oils form toxic free radicals when heated.
Significantly, because virgin coconut oil is very stable, it is highly resistant to free radical generation when heated, even at high temperatures and is an especially safe oil to cook with.
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