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==News About Coconut== | ==News About Coconut== | ||
'''Is Coconut Oil Healthy?''' | |||
*Source:http://healthyeating.sfgate.com/coconut-oil-healthy-3988.html | |||
:By Matthew Lee | |||
Coconut oil has a longer shelf life than any other vegetable oil. Available in solid and liquid forms, this versatile oil has numerous applications in the food and cosmetics industries. In addition, its high lauric acid content lends coconut oil some cardiovascular benefits. However, as it breaks down at high temperatures and contains large amounts of potentially dangerous saturated fatty acids, coconut oil is not necessarily healthful. | |||
:Fat Content | |||
Oil accounts for approximately 34 percent of the total weight of fresh coconut. Pure coconut oil is obtained by pressing dried coconut flesh or placing it in solvents, then removing the solid mash. This process results in an oil that is 91.8 percent saturated fats, 6.4 percent monounsaturated fats, 1.6 percent polyunsaturated fats and 0.2 percent other fats. The majority of the saturated fats come from lauric, myristic and palmitic acids, respectively accounting for 47.8, 18.1 and 8.9 percent of coconut oil's total fat. | |||
:Storage and Smoke Point | |||
The high saturated fat content in coconut oil provides it with the longest shelf life of any vegetable oil. In liquid form, coconut oil can last for up to 3 years, while solid coconut oil stored below 76 degrees Fahrenheit can last for more than 3 years. Despite its stability for storage, coconut oil breaks down, changes in flavor and odor and produces smoke and cancer-promoting free radicals if heated beyond 350 degrees Fahrenheit. This somewhat low smoke point makes coconut oil unsuitable for high-temperature cooking, baking and deep-frying. | |||
:Health Benefits | |||
Like all saturated fatty acids, lauric acid can increase your blood-cholesterol levels. However, the majority of this increase arises from a boost in levels of HDL, or "good," cholesterol. In addition, the monounsaturated fats in coconut oil help to decrease levels of LDL, or "bad," cholesterol in your bloodstream. As such, eating coconut oil can increase the ratio of HDL to total cholesterol in your blood in two ways. This increased ratio helps to lower your risk of cardiovascular health problems, such as heart attack, hardened arteries and stroke. | |||
:Risks | |||
Despite the benefits of lauric acid, this fatty acid accounts for only 52 percent of the saturated fats in coconut oil. The remaining saturated fats account for 44 percent of the total fats in coconut oil and do not share the potential health benefits of lauric acid. According to Drs. Sareen Gropper and Jack Smith, myristic and palmitic acids both raise LDL cholesterol levels. In fact, they state that myristic acid is the most potent fatty acid at increasing LDL cholesterol levels. To reap the benefits of coconut oil without consuming too much of these compounds, ensure that no more than 10 percent of your calories -- or approximately 22 grams on a 2,000 calorie per day diet -- come from saturated fats. | |||
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'''What Are the Benefits of Eating Shredded Coconut?''' | '''What Are the Benefits of Eating Shredded Coconut?''' | ||
*Source:http://healthyeating.sfgate.com/benefits-eating-shredded-coconut-4027.html | *Source:http://healthyeating.sfgate.com/benefits-eating-shredded-coconut-4027.html | ||