|Plant parts used
|Region of origin
||Strong, distinct coconut taste
||Any but particularly suits Asian and Indian dishes
|Suitable for heating
An edible oil extracted from the kernel or meat of mature coconuts, coconut oil has long been used in cosmetics and food. Extra virgin organic coconut oil is extracted the milk of coconut meat using as little heat as possible. This ensures the oil retains its nutritional properties, smell and taste.
Why use it?
Although high in saturated fat, much of coconut oil's fat content is not long-chain but medium-chain fatty acids. These include healthy fats lauric acid, caprylic acid and capric acid.
Lauric acid helps to raise total blood cholesterol levels by increasing both high-density and low-density lipoprotein. Studies have shown that consumption of a solid fat high in lauric acid results in a healthier serum lipoprotein pattern than consumption of partially hydrogenated soybean oil high in trans-fatty acids. Caprylic acid is a potent anti-fungal and can be useful in treating Candida, while capric acid may allow for greater energy expenditure to assist in weight loss.
- Cardiovascular health: Healthy alternative to polyunsaturated or monounsaturated cooking oils
- Skincare: Great as a makeup remover or moisturiser
- Hair softener