Did you see the recent article with a statement from the AHA (American Heart Association) saying that coconut oil isn’t healthy for us because its a saturated fat? Apparently they’re still recommending the low fat, high carb diet that sent obesity and diabetes to epidemic levels. Like when the ADA recommended our diet be 60-70% carbohydrate in 1994 and from 1997 to 2007, the number of people with type 2 diabetes doubled. Hmm.
Personally, coconut oil is one of my favorite fats, and since I eat a high fat, low carb diet, that make it pretty important to me. Coconut oil is a medium chain triglyceride so its easily converted to energy, as a replacement for carbs, without increasing blood sugar. It also kills a strain of Candida bacteria which is one of the bacteria strains we don’t want a lot of in our gut.
As a saturated fat, its my “go to” for cooking eggs and veggies. Saturated fats are stable fats and withstand high heat without smoking, or oxidizing, like unsaturated fats do. The oxidized, unsaturated fats become free radicals causing inflammation in our bodies. Inflammation is the beginning of all disease in our bodies so we don’t need to add anymore of that. Yet, that’s exactly what cooking with the “recommended” unsaturated oils, like canola and corn oil, does.
Those grain based unsaturated oils, polyunsaturated, also contain a lot of omega 6 fatty acids, which are also inflammatory. Our ratios of omega 6 to omega 3 fatty acids should be 1:1, but in the Western diet is generally 10:1 or 20:1, so why would we add more to our diets. We struggle as it is to get enough omega 3’s with fish oil and flax supplements.
Dr. Perlmutter, who wrote “Grain Brain”, actually calls coconut oil “brain food” and highly recommends cooking with it. If your concern is the effects of cholesterol and saturated fat on heart disease, allow me to recommend two books that will clear this up for you. The first is “The Cure For Heart Disease” by Dwight Lundell M.D. and Todd R. Nordstrom and the second is “The Great Cholesterol Myth” by Jonny Bowden PhD and Stephen Sinatra, M.D.
In my opinion, the information gap lies in diets being observed containing high fat. In a typical Western diet, full of starch, sugar, fast food, etc. then you have fat combined with high blood sugar and insulin which certainly causes fat storage and other health issues. You have similar issues with a high carb, low fat diet. But a low carb, high fat diet in which the carb source is primarily non starchy vegetables and blood sugar and insulin are kept at low levels, fat is the primary fuel source. In this case, less fat is stored and more fat is burned. There is also much less inflammation created with a low carb diet than a high carb diet. The variable causing the problems isn’t fat. The problems are a result of an excess of sugar and starch.
If you’re looking for a diet to help you reduce sugar and starch and include more vegetables for controlling weight and balancing your biome, please consider my Food Comes First Diet. It includes a food list and a week’s worth of meal suggestions for breakfast, lunch, dinner and afternoon snacks. You can find it here: Food Comes First Diet Plan.