Using coconut oil in your cooking

Virgin coconut oil is the ideal cooking oil for cooks who are concerned with the health benefits as well as the quality taste of their recipes. Coconut oil is known to have a high resistance to heat and the ability to remain whole without losing its chemical composition despite exposure to high temperatures. This preserves the healing elements of the oil, particularly lauric oil and monolaurin. Lauric oil helps the immune system. Related to this are reports that show that coconut oil has helped individuals with chronic fatigue and immune dysfunction syndrome.

Monolaurin, on the other hand, is the anti-viral, anti-bacterial, and anti-protozoal monoglyceride used to destroy lipid-coated viruses such as HIV, herpes, cytomegalovirus, influenza, various pathogenic bacteria, including listeria monocytogenes and helicobacter pylori, and protozoa such as giardia lamblia.

Also approximately 6-7 percent of the fatty acids in coconut fat are capric acid. Capric acid is another medium chain fatty acid, which has a similar beneficial function when it is formed into monocaprin in the body. Monocaprin in the body has also been shown to have anti-viral effects against HIV, which has led to its use as to treating AIDS.

Related Information:

· Comparison of Dietary Fats

· Fatty Acid Composition of Various Fats and Oils