Why Choose Coconut?
- It’s a Medium Chain Fatty Acid
- Doesn’t breakdown when heated
- Smaller size Fatty Acid: easily permeate cell membrane and doesn’t require special enzymes or lipoproteins to be utilized by the body
- Doesn’t participate in biosynthesis and transportation of cholesterol
- Easy for body to digest
- Immediately sent to liver and converted into energy (NOT stored as fat)
- Helps body absorb fat soluble vitamins (K, A, D, E)
- Has NO trans-fat!
- Contains the following healthy saturated fatty acids:
- Lauric acid which is converted into monolaurin: anti-microbial, antibacterial, antiviral
- Capric acid: antiviral
- Caprylic acid: anti-fungal
Health Benefits
- Heart Health
- Increase HDL
- Decrease LDL/HDL
- Improve Digestion
- Weight Loss
- Increase Metabolism
- Reduce Waist Circumference
- Support Healthy Immune System
- Healthy hair and skin
- Eczema, dermatitis, psoriaisis
- Diabetes
- Fungal, bacterial, or viral infections
- Cold/Flu
- Bones (Osteoporosis)
- Dental Care
- Alzheimer’s
- Thyroid Support (hypothyroidism):
- Raise body temperature
- Increase metabolism
Dispelling the MYTHS
| MYTHS | TRUE | FALSE | FACTS | |||
| It raises cholesterol | X | X |
It raises HDL It lowers LDL/HDL ratio
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| Increase risk of heart attacks | X |
It’s cardio protective and helps decrease atherosclerosis
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| It will make you fat | X |
It increases rate of metabolism Reduce waist circumference
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| Bad for the skin | X |
– It soothes the skin
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| Not recommended for people with diabetes | X |
There’s NO glucose!
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| It can goes rancid quickly | X |
Compared to other oils, (vegetable, canola, soybean, olive, etc) it’s one of the most stable oil when cooking with high temperature
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| It doesn’t taste good | X | X | Depends on personal taste preference |
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