Coconut oil when cool will be in the solid form.

Once an enemy in the health food world, coconut oil is all the buzz with Summer a brewing. It was considered worst than butter and eggs at one time because of its high levels of saturated fat, thought to clog arteries, raise cholesterol and increase the risk of heart attack and stroke. After some time and research it was found that coconut oil when hydrogenated, creates trans fat and destroys the positive components that make the oil healthy. So while it’s true that 80% of the fat in Extra Virgin Coconut Oil is saturated, not all oils are created equal and without hydrogenation can be a useful tool in your wellness toolbox.

Recently Miranda Kerr revealed Victoria’s Secret; She has been using coconut oil regularly since she was 14. The femalefirst.co.uk article reads: “In fact, in a study conducted at the School of Dietetics and Human Nutrition in Quebec, Canada it was discovered eating ‘a diet rich in medium chain triglycerides results in a greater loss of fat…perhaps due to increased energy expenditure and fat oxidation.’ The study concluded that coconut oil and the medium chain triglyceride content act as agents that stimulate weight loss.”

When coconut oil is warm it will take on a liquid form.

With uses that extend from being used in food to beauty products, coconut oil has earned a place as a staple in the home. As described in the Coconut Research Center coconuts in one form or another has many health benefits. As with any other food, if you feel nauseous after ingesting coconut oil that is a sign of food allergy.

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