I rarely see anyone cooking with coconut oil these days. Its more prevalent among South Indians to use coconut oil for a variety of good reasons.
The benefits of coconut oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and its properties such as antimicrobial, antioxidant, antifungal, antibacterial, soothing, etc.
Heart
Though high in saturated fats (approximately 90%) it is said to be beneficial for the heart. It contains about 50% lauric acid, which helps in preventing various heart problems including high cholesterol levels and high blood pressure. The saturated fats present in coconut oil are not harmful as it happens in case of other vegetables oils. It does not lead to increase in LDL levels. It also reduces the incidence of injury in arteries and therefore helps in preventing atherosclerosis.
Digestion
The saturated fats present in coconut oil have anti microbial properties and help in dealing with various bacteria, fungi, parasites, etc., that cause indigestion. Coconut oil also helps in absorption of other nutrients such as vitamins, minerals and amino acids.
Immunity
Coconut oil is also good for the immune system. It strengthens the immune system as it contains antimicrobial lipids, lauric acid, capric acid and caprylic acid which have antifungal, antibacterial and antiviral properties. The human body converts lauric acid into monolaurin which is claimed to help in dealing with viruses and bacteria causing diseases such as herpes, influenza, cytomegalovirus, and even HIV. It helps in fighting harmful bacteria such as listeria monocytogenes and heliobacter pylori, and harmful protozoa such as giardia lamblia.
Infection
Coconut oil is very effective against a variety of infections due to its antifungal, antiviral, and antibacterial properties. According to the Coconut Research Center, coconut oil kills viruses that cause influenza, measles, hepatitis, herpes, SARS, etc (www.organicfacts.net)
Hence to add variety, I decided to look for coconut oil in department stores in Kuala Lumpur
A 730 ml Biogreen Virgin Coconut Oil (imported from US) cost approximately RM56. So its more expensive than a bottle of Olive Oil. (which incidentally has a lower saturated fat content). Anyway I bought a bottle and stir-fried vegetables and to my surprise there was no strong odour or taste to the food. However a word of caution for Non-Indians as a New York times article once described it as having a “haunting, nutty. vanilla flavour”.
A 730 ml Biogreen Virgin Coconut Oil (imported from US) cost approximately RM56. So its more expensive than a bottle of Olive Oil. (which incidentally has a lower saturated fat content). Anyway I bought a bottle and stir-fried vegetables and to my surprise there was no strong odour or taste to the food. However a word of caution for Non-Indians as a New York times article once described it as having a “haunting, nutty. vanilla flavour”.
I also came across this website, Grams Marketing, where you can place an order for Swallow Brand Coconut Cooking Oil for RM39.50 (1 Litre). However this is not virgin or organic coconut oil. Final good word about Coconut oil is it has a high smoke point about 360ºF (182ºC), best for deep frying and toasting.
A word of Caution
The United States Food and Drug Administration, World Health Organization, International College of Nutrition, the United States Department of Health and Human Services, American Dietetic Association, American Heart Association, British National Health Service, and Dietitians of Canada recommend against the consumption of significant amounts of coconut oil due to its high levels of saturated fat. Advocacy against coconut and palm oils in the 1970s and 80s due to their perceived danger as a saturated fat caused companies to instead substitute trans fats, unaware of their health-damaging effects.
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