COCONUT OIL: THE SECRET ASIAN SUPER FOOD
Coconut oil has been used as cooking oil for thousands of years. Popular cookbooks advertised it at the end of the 19th century. Then came the anti-saturated fat campaign and the promotion of polyunsaturated fats, such as flaxseed, canola, soybean, safflower, corn, and other seed and nut oils plus their partially hydrogenated counterparts (margarine, “I can’t believe it’s not butter”, etc.) as the way to go. Indeed, saturated fats have been supposedly causally linked to high cholesterol and heart disease, multiple sclerosis and other bad health conditions.
Are there any people who live on saturated fats who are healthy? Yes! People who live in tropical climates and who have a diet high in coconut oil are healthier, have less heart disease, cancer, colon problems and so on, than unsaturated fat eaters. Two such groups of people include those from Melanesia and the Yucatan. These people are slightly hyperthyroid because of the thyroid stimulating effects of coconut oil plus a diet which includes protein (fish) and adequate fruit (stimulates thyroid function).
Can you eat unsaturated fats and get away with it? It all depends. The Eskimos ate cold-water fish, high in unsaturated oils BUT they also ate the whole animal, including the animal head, brain, thyroid glands, etc. and got the hormones from these glandulars. This caused them to become hyperthyroid, 25% higher than Americans, and they were classified as “pathologically hyperthyroid” by standard medical definition.
Here is a summary of the health benefits of coconut oil. In general, coconut oil stimulates thyroid function and has wonderful antiseptic properties.
The Stability of Coconut Oil
Unsaturated oils in cooked foods become rancid in just a few hours, even in the refrigerator, one reason for the “stale” taste of leftovers. However, eating fresh unsaturated fats is even worse, because once inside the body, they will oxidize (turn rancid) very rapidly due to being heated and mixed with oxygen. Not so with coconut oil. Even after one year at room temperature, coconut oil shows no evidence of rancidity even though it contains 9% linoleic (omega – 6) polyunsaturated acid. Coconut oil may have antioxidant properties, since the oil doesn’t turn rancid and since it reduces our need for vitamin E, whereas unsaturated oils deplete vitamin E.
Thyroid-Stimulating, Anti-Aging Effects of Coconut Oil
Islanders with a diet high in coconut oil showed no harmful health effects. When these groups migrated to New Zealand and lowered their daily coconut oil intake, their total cholesterol and especially their LDL cholesterol – the so-called evil one – increased. The cholesterol-lowering properties of coconut oil are a direct result of its ability to stimulate thyroid function. In the presence of adequate thyroid hormone, cholesterol (specifically LDL-cholesterol) is converted by enzymatic processes to the vitally necessary anti-aging steroids. These substances are required to help prevent heart disease, senility, obesity, cancer and other diseases associated with aging and chronic degenerative diseases.
Weight Loss Stimulating Properties of Coconut Oil – a Direct Result of Thyroid Stimulation
In the 1940’s farmers tried coconut oil to fatten their animals but discovered that it made them lean and active and increased their appetite. Whoops! Then they tried an anti-thyroid drug. It made the livestock fat with less food but was found to be a carcinogen (cancer causing drug). In the late 1940’s, it was found that the same anti-thyroid effect could be achieved by simply feeding animals soybeans and corn.
Potential Anti-Cancer Effects of Coconut Oil
In chemically induced cancers of the colon and breast, coconut oil was by far more protective than unsaturated oils. For example 32% of corn oil eaters got colon cancer whereas only 3% of coconut oil eaters got the cancer. Animals fed unsaturated oils had more tumors. This shows the thyroid-suppressive and hence, immuno-suppressive effect of unsaturated oils.
When Albert Schweitzer operated his clinic in tropical Africa, he said that it was many years before he saw a single case of cancer. He believed that the appearance of cancer was caused by introduction of the European diet to the Africans. Many studies since the 1920’s have shown an association between consumption of unsaturated oils and the incidence of cancer.
If you wish to find out more information on nutrition why not call Tom Irvine on 07766 690 036