In addition to these attributes, it
also protects the body from free radicals and does not expend body’s
antioxidant reserves like other oils do, improves usage of essential
fatty acids and protects them from oxidation, contains less calories
than other oils, accelerates weight reduction process by boosting
basal metabolism, does not produce harmful byproduct when heated up
or used in cooking like other oils do.
Most of the fatty acids contained in
coconut oil are medium chain fatty acids, which even though are
saturated have another way of being absorbed by the body. Instead of
stocking up in fatty deposits, they immediately get converted into
energy ready to be spent. Top world athletes regularly use medium
chain fatty acids by consuming coconut oil or supplements with lauric
acid.
It would be best to buy and use virgin
coconut oil. If possible to get by, organic oil which comes from cold
pressurization is what you want. You can easily estimate coconut
oil’s quality by looking at it: it’s as clear as water when it’s
exposed to high temperatures, while being thick and white when
exposed to low temperatures. It’s best to be kept in a glass
container and in a dark and cold environment.
Replace already existing fats in your
diet with coconut oil (but leave olive oil and omega 3 capsules in).
Recommended daily dose is two to three table spoons of oil along your
regular meals.