For a few years now, the Coconut Oil Bad Fame. The amount of saturated fat that it has in its composition supported the hypothesis that it was not healthy. Now everything has changed and here we tell you why together with his health benefits. In addition, we analyze the risk it entails for the environment, another of its controversial aspects.
As in almost all generalities, they are not usually good and this is what has happened with the coconut oil. Although 88% of the fat is saturated fat (a percentage much higher than that of butter, which is 52%), the existence of the lauric acid it has a beneficial effect on the rest of the fats in our body.
It is known that the intake of saturated fat also produces HDL cholesterol -the so-called good cholesterol- and at the same time LDL or bad cholesterol. Normally, the balance between these two is usually won by bad cholesterol in the case of saturated fats, increasing cardiovascular risk.
Actually, what is this liquid like?
The origin of coconut oil As its name suggests it comes from coconut, which are the fruits of palm trees. Specifically from a palm tree that belongs to the family arecaceae and that grows in tropical climates. These trees usually grow up to 20 meters high.
Currently, once the coconuts are harvested, the pulp and they are subjected to a process of grated and dried. This "paste" called cupra is preserved until the moment of extraction. Once you want to extract the oil, heat and pressing is applied. In addition, a refining process is subsequently carried out in which the product is bleached and deodorization is carried out so that it has better acceptance.
There is another extraction process commercially known as extra virgin. This system uses fresh coconut pulp and does not use heat in the extraction, that is, it is a purely extraction mechanics, being more respectful with the final product. Also, no chemical refining system is used in this process.
Composition:
The composition of coconut oil it is mainly lauric acid with 49%, myristic acid with 16%, caprylic acid with 9%, capric acid with 8% and oleic acid with 8%. It is complemented by palmitic and sterearic acid with 6% and 4% respectively.
Regarding vitamins, the contribution of vitamin E and K. With regard to minerals, the contribution of iron, although with moderate amounts.
Coconut oil benefits
Although it has always been among saturated fats, the coconut oil it has a high level of medium chain fatty acids. These triglycerides together with lauric acid play an important role in the oxidation of other fats. using these resources as fuel for the body and preventing them from accumulating. This is one of the reasons why many athletes use them to improve their performance.
The role of lauric, caprylic and capric acid, as well as polyphenols, also confer certain fungal and antibacterial properties. These can help gastric problems, as well as some stomach infections. Having a high level of saturated fat gives it very interesting satiating properties for some diets. They also help slow digestion.
Use in the kitchen
It should be noted that it is an oil that has a low oxidation so it is not easily rancid. It is an oil that withstands temperature very well and does not lose properties when frying. Its smoke point is at 230º, which makes it a good oil for cooking and make recipes that use temperatures above 200º.
Environmental risk
The large increase in the consumption of coconut oil worldwide and the increase in the price of this raw material has affected the producing countries. All of this results in two main problems. First of all the devastation of the territory produced to increase production in countries such as Indonesia, Malaysia and the Philippines.
El environmental risk has mobilized in recent years United Nations for development, in an attempt to control this progression. These programs and others created by multinationals aim to have growth sustainable financing model in territories where control is really complex.
On the other hand the use of pesticides in the production and use of Chemicals it is also a subject pending control. So is the control of all coconut oils that ensure a traceability and ecology on their labeling, simply identifying them as Bio.
Finally, we must indicate that in a Mediterranean country like Spain where the production, price and quality of the olive oil it is excellent, it loses sense, in general, the use of this type of oil. However, if the coconut oil It will be a rival in the international oil market, especially in Asian countries.
