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Superfood of the Week- Coconut Update

By September 12, 2018Super Foods

In the past I have written a blog on coconut but I have some new info to share so we are going to revisit this amazing fruit. Recently, a Harvard physician stated that “the saturated fat in coconut oil was artery clogging and a threat to our health.” The AMA has also denounced it as contributing to heart disease. Both recently stated in an article by NaturalHealth365. Renowned cardiologist Dr. Aseem Malhortra is now demanding a retraction commenting “it is unscientific nonsense.”

Manmade saturated fats are indeed bad for you and can lead to heart disease. These foods are created to have a longer shelf life resulting in the creation of trans fat when ingested. Lets a take a look at refined vs unrefined coconut oil. There is a difference:

Refined Coconut Oil

Refined coconut oil is “dry milled,” meaning the coconuts have been baked prior to the oil being extracted. Then the oil is “bleached” to kill off microbes and remove any dust particles and insects. Bleaching doesn’t involve a household cleaner, but rather a process by which the oil is passed through a bleaching clay for filtration. The result is a clear, mild-tasting oil. It’s perfect for beauty applications, such as a hair conditioning, and for people who aren’t a fan of a bold coconut flavor in their foods. Some lesser versions of refined coconut oil have added partially-hydrogenated fats added, too. Partially hydrogenated fat is a manmade product – a type of trans fat that is especially bad for your health. If you choose refined coconut oil, read the label to ensure your choice is pure coconut oil with no additives.

Refined coconut oil is more processed than unrefined. If it’s important to you to eat food products that are as close to their natural state as possible, refined coconut oil is probably not a good choice for you. Refined coconut oil has a smoke point of 350 degrees F. You can use it for sautéing or baking, but it isn’t acceptable for frying due to this temperature barrier.

Unrefined Coconut Oil

Unrefined coconut oil undergoes a process called “wet milling.” Oil is extracted from fresh coconuts, spun down in a centrifuge and undergoes no bleaching. This makes unrefined, also known as “virgin” or “pure,” the least processed form of coconut oil available.

With less refinement, you get a bigger coconut flavor. Plus, you also receive more nutrients. When coconut oil is refined, the baking and bleaching reduces the number of polyphenols and medium-chain fatty acids available. These compounds are what offer the antioxidant and anti-inflammatory benefits; thus, unrefined coconut oil may be better if you’re taking it to boost your health. Refined coconut oil isn’t devoid of these nutrients, it just has fewer. Refined coconut oil has a smoke point of 400 degrees F, meaning it’s more suitable for frying. But, it will impart a coconut-y flavor into most recipes. It also has a shorter shelf life and can be a bit more pricey.

It looks like coconut can be both good or bad depending on how it is processed. Its when we alter the goodness of Mother Nature that we get in trouble.

Coconut is still a great healthy food with more benefits than I can list- just be sure you know what you are buying!

https://www.naturalhealth365.com

https://healthyeating.sfgate.com/refined-vs-unrefined-coconut-oil-2296.html

Happy Healthy Eating! Dana

 

 

 

Join the discussion One Comment

  • Laura J. Weber says:

    Hi Dana,

    I recently read that coconut oil is a saturated fat and actually raises cholesterol levels. Are there any insights that you can offer as to why this is not the case?

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