Coconut Oil

 COCONUT OIL

Coconut oil is traditional oil that has been consumed for thousands of years in tropical cultures, and the research on the health benefits of coconut oil has existed for a very long time. Coconut oil has a long shelf life and at a melting point of 76 degrees. Coconut oil was a favorite for the baking industry, but a negative campaign against saturated fats in general, and the coconut oil left to most food manufactures abandoning coconut oil in recent years.

Coconut fats have special fats called medium chain triglycerides (MCTs). It has been shown that breaking down these types of healthy fats in the liver leads to efficient burning of energy. Coconut oil has a saturated fat called Lauric Acid, a type of MCT.  It’s been shown that lauric acid increases the good HDL cholesterol in the blood to help improve cholesterol ratio levels. One 2009 study found that women who consumed 30 milliliters (about 2 tablespoons) of coconut oil daily for 12 weeks not only did not gain more weight, but actually had lowered amounts of abdominal fat, a type of fat that is difficult to lose, and contributes to more heart problems.

Coconut oil can support a healthy weight in other ways as well:

- Coconut oil slows down the digestion of food, which helps you feel fuller after a meal. Many people notice that after adding coconut oil to their diet, they are less prone to snacking.

- Because it slows digestion, coconut oil also helps prevent blood sugar fluctuations after a meal by slowing the rate carbohydrates are broken down into blood glucose.

- The medium-chain fatty acids in coconut oil destroy  Candida, a condition of yeast overgrowth in the body which triggers symptoms of weight gain, carbohydrate cravings, fatigue and many others. Eliminating Candida is an important part of achieving permanent weight loss.

- Coconut oil is excellent for detoxification. It cleanses the body of many infirmities, balances the digestive tract and nourishes all cells in the body. These benefits restore your health and pave the way for natural weight loss.

Thanks to satisfying fat, consuming coconut oil will make you feel full more quickly, so you’ll consume fewer calories. It also contains essential proteins needed for nourishing damaged hair. Massaging coconut oil into you scalp can even help dandruff issues. It also has an antioxidant and anti-inflammatory properties that help to prevent signs of aging in the skin. Coconut oil is said to improve the calcium absorption of calcium and magnesium in the body – both of which are important for health teeth and bones.

I have personally used coconut oil in sauteing veggies, pan-searing fish and baking goodies with it.  Here is a recipe that you too can try! 

Gluten-Free Dark Chocolate Brownie Recipe

Ingredients:

5 ounces high quality 60-70% COCOA DARK CHOCOLATE

1/2 cup organic coconut oil

1 cup light brown sugar (not packed)

1/2 cup almond meal

1/4 cup sorghum flour

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

2 organic free-range eggs, beaten

1 tablespoon bourbon vanilla*

Optional:

1/2 cup chopped pecans or walnuts, if desired

Dark chocolate chips for the top, if desired

Instructions:

Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with parchment paper.

Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.)


In a mixing bowl whisk together the brown sugar, almond meal, sorghum flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Even out the batter with a silicone spatula.

Stud the top with some dark chocolate chips and press in slightly.

Bake in the center of a preheated 350ºF oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flour less chocolate cake.

Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole.


Chill for an hour before cutting. (Though warm and gooey is really divine, if you don't mind them falling apart.)

Yield: 16 servings

*For chocolate-mint brownies use 1 teaspoon peppermint extract and 1 teaspoon vanilla extract.