Coconut Oil Benefits

I note from this article that there are two kinds of saturated fats - naturaly occurring saturated fats, such as those in coconut oils, and artificially manipulated saturated fats, such as transfats, produced through hydrogenation, which are good for prolonging shelf life but not good for health. I think maybe that is why processed foods that contain artificial preservatives tend to be slightly cheaper than organic foods that do not contain artificial preservatives due to their longer shelf life.

I also note that coconut oils have many health benefits, such as improving heart health, supporting immune system, having anti-aging and regenerative effects when applied topically on the skin, accelerating healing and reducing risk of developing diabetes. As Dr Mercola pointed out, naturally occurring saturated fats do not cause heart disease, but rather unsaturated fats, too much sugar and processed food. Besides, coconut oil is best for cooking, instead of vegetable oils, such as corn, soy, and sunflower oil.

I think I will keep a lookout for coconut oil for cooking in future since the cooking oil we are using is vegetable oil, if I remember correctly - I googled about it and learnt that it may be available in organic health stores. I also learnt from this recent article that coconut oil is good for brain health too.

(NaturalNews) It's amazing how coconut oil has recently been acknowledged for the healthy oil that it is after having been vilified for decades as a heart attack oil. Now it's been discovered to boost even brain health.

Learn more: http://www.naturalnews.com/039811_coconut_Alzheimers_dementia.html#ixzz2PvnldVxz

Besides coconut oil, what are other healthy cooking oils?

Here's sharing this article on what are the healthy cooking oils which I find useful as a reference. Among the healthy cooking oils are lard (or organic ghee), virgin coconut oil and virgin palm oil, whereas the cooking oils to avoid include canola, peanut, and other vegetable oils.

According to this related article, the healthy cooking oils mentioned above contain low amount of Polyunsaturated fatty acids (PUFA) which are easily oxidized by oxygen and heat, hence they do not form much, if any, toxic lipid peroxides when heated, compared to the other oils that contain high amount of PUFA (above 20%).