Coconut oil is one of my favorite fats, particularly for people who are not best friends with carbs
I advocate increasing its consumption when going low carbs
There are basically two types of coconut oil: virgin l or expeller-pressed. Virgin coconut oil still retains the taste of coconut, which does not make it suitable to cook everything. Expeller pressed is flavorless, and hence it can be used for cooking practically anything. Regardless of the form, they are both antiviral, antibacterial, antifungal, and antiprotozoal.
I love it in coffee as it provides the drinker with greater energy. The medium-chain triglycerides (MCTs) found in coconut oil have some significant benefits. MCT’s are used readily by the body for immediate energy as they are immediately available, no digestion is required.
A great coconut oil will contain about 50% lauric acid, one of the MCT’s which is converted in the body into monolaurin, which provides much benefits to the health defensive mechanisms as it has antifungal properties. Breast fed babies are known to have far less infections of all types; scientists attribute it to the very high concentration of lauric acid in breast milk.
Breast milk is the only natural source of high concentration of lauric acid.
Coconut oil is loaded with antioxidants, and has been shown to help increase absorption of minerals.
If you’re on a low carb diet, I suggest you consume at least 3 tablespoons of coconut oil a day.
Coconut oil is of the best saturated fats you can enjoy for greater health and performance.