Pacific Organics Coconut Oil
Coconut oil is my hero for just about everything! I use it in cooking, I use it for my lichen sclerosis to stop the itching, I use it in my hair for nourishment, I swish it around in my mouth and I massage it into my skin.
By Dr. Mercola
Coconut oil has been a dietary and beauty staple for millennia. It’s a powerful destroyer of all kinds of microbes, from viruses to bacteria to protozoa, many of which can be harmful, and provides your body with high-quality fat that is critical for optimal health.
Around 50 percent of the fat in coconut oil is lauric acid, which is rarely found in nature. In fact, coconut oil contains the most lauric acid of any substance on Earth.
Your body converts lauric acid into monolaurin, a monoglyceride that can actually destroy lipid-coated viruses such as HIV and herpes, influenza, measles, gram-negative bacteria, and protozoa such as giardia lamblia.
This is undoubtedly part of what makes it so medicinally useful—both when taken internally and applied externally.
Coconut oil is comprised of medium chain fatty acids (MCFAs) that are easily digested and readily cross cell membranes. MCFAs are immediately converted by your liver into energy rather than being stored as fat. This is in part why I recommend coconut oil as an ideal replacement for non-vegetable carbohydrates.
Coconut oil is easy on your digestive system and does not produce an insulin spike in your bloodstream, so for a quick energy boost, you could simply eat a spoonful of coconut oil, or add it to your food. In the video above, I also share my recipe for a scrumptious yet healthful chocolate treat, courtesy of the healthy fat from coconut oil.
To get more coconut oil into your diet, you can add it to your tea or coffee, in lieu of a sweetener. It will also help improve absorption of fat-soluble vitamins, so taking a spoonful of coconut oil along with your daily vitamins may help boost their effectiveness.
Coconut oil is ideal for all sorts of cooking and baking, as it can withstand higher temperatures without being damaged like many other oils (olive oil, for example, should not be used for cooking for this reason).
Furthermore, coconut oil does not go rancid, which is a huge boon when you’re making homemade concoctions. Coconut oil that has been kept at room temperature for a year has been tested for rancidity, and showed no evidence of it. Since you would expect the small percentage of unsaturated oils naturally contained in coconut oil to become rancid, it seems that the other (saturated) oils have a powerful antioxidant effect.