Healthy Living Makes a Difference

Coconut oil makes a comeback

  • Erika Geisheimer, Blog Coordinator
  • Communications, Good n' Natural Health Food Store

Like many food products, coconut oil has had its ups and downs over the years. Many consumers will remember the ruckus raised in the 1990s when it came to light that movie theatres used coconut oil to prepare popcorn. At the time the oil was implicated for clogging arteries and raising cholesterol levels in the blood because of its high saturated fat content, thus increasing the risk of heart attack. Today, coconut oil is making a comeback as a fat that is not as unhealthy as once thought and one that can, in fact, add something unique to the diet.

So what happened to change opinion? What is the real story behind coconut oil? It must be noted that coconut oil does, indeed, have a high concentration of saturated fat, usually associated with animal fats such as butter and lard. Most vegetable oils have copious amounts of monounsaturated and polyunsaturated fatty acids which makes them healthy or acceptable for human consumption, depending on the balance. Canola and olive oils, for example, are thought have the most heart healthy profiles.

Antibacterial properties

However, research has shown that while coconut oil contains saturated fats, it is a type different from that in animal fats. The saturated fat in coconut oil is composed of about 60 percent medium-chain fatty acids including lauric acid which is thought to have antibacterial and antiviral properties, thus improving absorption of nutrients and bowel function.

While research seems to indicate coconut oil has healthful benefits, not enough research has been done to conclusively prove this. It is clear, however, that the tests that seemed to prove coconut oil is decidedly unhealthy were done on partially hydrogenated oil which contains trans fats that are more harmful to the body than saturated fat.

All vegetable oils—and there is a great variety ranging from the well-known canola, sunflower, corn and olive oils to lesser known types such as walnut, grape seed, avocado and cottonseed oils—add their own unique characteristics to the culinary field. Coconut oil, for example, is solid at room temperature (it becomes liquid above 75F) and thus may be substituted for butter, lard or margarine in baking. It is said to make a superior pie crust.

Adds mellow flavour

Coconut oil adds a lovely mellow coconut flavour to dishes, and thus is superb where that flavour is appreciated such as in coconut cream pie, vanilla custard, cakes and loaves (add a little lemon zest, shredded coconut and almonds for a wonderful taste experience).

Since the smoke point of coconut oil is relatively high (the saturated fat content gives it stability), it may also be used in sautéing vegetables—which absorb the sweetness and take on a delicate coconut essence. And one must not forget popcorn. There is a reason why commercial places such as theatres use coconut oil to pop their corn—it adds a rich creamy sensation (some call it mouth feel) without resorting to butter.

In purchasing coconut oil, look for the “virgin” or unprocessed product. The oil is quite stable at room temperature but may be stored in the refrigerator. To soften or melt, add gentle heat.

Another place coconut oil really shines is in hair and skin products. It is an important component in moisturizers, bath oils and skin scrubs since it is thought to have anti-aging qualities. It softens skin and a little oil rubbed into hair gives it shine and reduces protein loss. Soaps based on coconut oil lather very well.