News Forums Nutrition Ask Nutritionist Coconut oil

2 replies, 2 voices Last updated by Jessica Romeo 8 years, 2 months ago
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  • #4191

    Jessica Romeo
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    @jessicaromeo
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    I have been asked a couple of times about coconut oil, so I wanted to clarify that YES it is allowable on phase one. In the current booklet page 21 coconut oil (1tbsp/serving) is allowed.

    Unlike most of the other fats that we consume daily that are long-chain fatty acids, coconut oil is a source of short and medium chain fatty acids. What does this even mean? Well long chain means they need to be broken down before absorption. Short and medium chain means that right after consuming these guys are sent directly to the liver for quick energy production thus increasing metabolism. Great for Diabetics and those that have gallbladder issues as there are no bile and pancreatic enzymes are needed to break down the MCFA’s. Coconut oil is also 40% abundant in Lauric Acid which is an acid that is abundant in human breast milk, which converts to Monolaurin. Monolaurin has been shown to increase immune function and help to fight off viruses as well as many diseases.

    Coconut oil is a fantastic fat source and continues to show us its amazing benefits daily!

    Hope this clears things up!

    #4205

    Luiza Alves
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    @Luiza
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    page 26 #6 says “don’t use coconut oil to cook with” please clarify
    thanks
    Luiza

    #4211

    Jessica Romeo
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    @jessicaromeo
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    Yes this was brought to our attention recently. I have sent in a revision yesterday…There was a mistake in the original booklet. To clarify cooking with coconut oil is actually better to do than olive oil. Here is what the revision will look like for clarification:
    Page 26 Section 6.: Be aware of the oil you use when cooking.
    When cooking with oils opt to cook with coconut oil in most situations. Coconut oil, with its higher level of saturated fat and lower level of polyunsaturated fat is a far more stable cooking fat. Olive oil has a lower level of saturated fat and higher level of polyunsaturated fat, this makes it a little more unstable and causes oxidation when cooking with higher heat. Oils that are best for cooking with are as follows:
    • Coconut oil
    • Avocado oil
    • Light olive oil
    • Olive oil (stick to lower heat levels when cooking with olive oil
    Avoid cooking with:
    • Flaxseed oil (can be used cold, just don’t cook with it!)
    • Peanut oil or other nut oils
    • Canola and other processed oils

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