People have been wondering if Coconut oil is a healthy choice or not. In fact, it really depends on the context.
For many years, cardiovascular diets have restricted the consumption of coconut oil due to their composition of saturated fats. Saturated fats are associated with heart conditions by increasing the bad cholesterol known as low-density lipoprotein (LDL).
Today, studies have shown some beneficial effects from extra virgin coconut oil on human health due to their components of lauric acid from saturated fats. In the long term, results have shown that the coconut oil tends to reduce waist circumference, body weight and increases the good cholesterol known as high-density lipoprotein (HDL) (1-2). However, some results have shown that this weight loss outcome is only limited to short term since the body adapts quickly to the type of fatty acids in coconut oil (3). Other researchers think that consumption of fatty acids tend to create a combustion process which acts as a substitute for glucose and in turn, tends to stabilize the disease of Alzheimer’s (4). This revolutionary idea is in fact a new theory developed to help understand the mechanism of the outcome of coconut oil on neurological diseases. However, not enough experimental evidence backs up these claims according to the Alzheimer’s Society in the UK (5).
On the other hand, when it comes to cooking, people suffering from heart conditions should limit their consumption of coconut oil due to their elevated levels of saturated fats and selecting healthier oils composed of unsaturated fats such as olive or canola oil.
In summary, healthy eating isn’t only about nutrition, but also about understanding the process of food in our metabolism without necessarily having a restricted diet! Again, we need to enjoy our meals with pleasure by having a balanced and moderated diet according to our personal health.
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