In recent years, much has been said about the use of coconut oil in the kitchen, as it is said to have benefits for the body. Also, some people use it to combat some fungusBut how much do we know about this product? Is it really beneficial for human consumption?
the graduate Jenny Vivas Chuquillanqui, nutritionist at SANNA Clínica San Borja It solves some doubts about this product, so take note:
1. What is coconut oil?
Coconut oil comes from the dried fruit of the coconut palm tree. Coconut oil is made up of almost 100% fat, and from 82 to 92% of that fat is saturated, at room temperature it remains solid. For this reason, it should be called coconut fat.
However, it is better to use extra virgin coconut oil (no chemical process goes through) because it provides flavonoids and contains elements such as manganese, potassium and phosphorus.
2. What are your benefits?
Coconut oil provides energy, is satiating, has an antibacterial and antiseptic effect. Likewise, it improves neurodegenerative processes, in addition to having very good proven benefits for the skin.
3. Are there contradictions for its consumption?
Due to the saturated fat content, they can raise cholesterol levels (LDL = bad cholesterol) to clog arteries and increase the risk of coronary heart disease, which is why it is recommended to use it under the supervision of a specialist.
4. Nowadays, it is used to prepare some foods. Is it good?
The answer depends on what fat or oil we usually use for cooking. If you use extra virgin olive oil and you are going to switch to coconut oil for cooking, it is not a very good idea.
Particularly, I do not indicate it. If you want to use it sporadically, there would be no problem because it tolerates high temperatures > 170° when it starts to smoke, it begins to decompose and lose its properties.
5.Some people say that coconut oil helps kill fungi like candida, is that true?
In Chile, a few years ago some clinical trials have been carried out in older adults with oral candida problems, having an effective result due to its antimicrobial properties, but I believe that we must continue researching to be able to recommend it with scientific support.
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