Here are a few reasons why replacing the olive oil with coconut oil may be a good call:
- In a population of rats that were fed coconut oil, the rats had a decrease in LDL cholesterol and triglycerides as compared to another rat population fed olive oil.
- Coconut oil has beneficial antioxidative properties.
- In a study testing variances in polysaturated oils vs. coconut oil, coconut oil was found to have a more inhibitory effect on microsomal lipid peroxidation as compared to olive oil.
- Coconut flour is naturally gluten free and may be used in baked goods for individuals with celiac disease.
- Coconut oil had moisturizing properties and may be used to condition skin and hair.
- Prevention in blood pressure elevation in rats has been observed when rats were fed coconut oil.
- Staph infections may be successfully treated with coconut oil.
- Coconut oil can be used at high heat. Therefore recommending coconut oil in cooking, especially with protein, can be beneficial. Instead of frying meat, coconut oil and spices can be used to blacken and cook meat at high heat to provide flavor without excess fat or breading.
- Medium chained triglycerides are the main fatty acid component of coconut oil. These fatty acids are metabolized at a slower rate than other fatty acids. This metabolic process can prolong satiety.
- Cooking sprays made with coconut oil are now available for purchase.
- The likelihood of developed cardiovascular heart disease is decreased by modulation synthesis and degradation of fatty acids found in coconut oil.