Even though coconut oil contains almost 90% saturated fats, these are not harmful in the way that other saturated fats are. Moreover, they improve our cholesterol profile, by reducing total and LDL (bad) cholesterol, while increasing HDL (good) cholesterol, compared with soybean oil. Coconut oil reduces the likelihood of the cholesterol in the body being oxidised.
It is useful as a sunscreen and has been shown to block out about 20% of the sun’s UV rays.
Coconut oil consumption has also improved cases of epilepsy and Alzheimer’s. The fatty acid in coconut oil can increase blood levels of ketone bodies, supplying energy for the brain cells, which can no longer utilise glucose, in Alzheimer’s patients, and thereby relieving symptoms.
Coconut oil may be substituted for butter in many recipes, as well as being used for stir-frying and baking.
Here is a delicious recipe using coconut flour, coconut oil and coconut sugar.
It is dairy-free, gluten-free and sugar-free.
Coconut Nectarine Cake
Ingredients
½ cup coconut flour
½ cup almond meal
⅓ cup coconut palm sugar or 30ml maple syrup
2 organic free-range eggs
40ml almond milk1 tspn vanilla essence
40ml coconut oil
2 tspn baking soda
1 cup peeled, stoned nectarines
25g coconut sugar for the topping
Beat eggs with coconut sugar and vanilla essence, then coconut oil.
Mix together, flour, baking powder and almond meal.
Add egg mixture to dry ingredients.
Mix in chopped nectarines.
Place in a cake tin with baking paper greased with some coconut oil
.Sprinkle the top with coconut sugar.
Bake for ½ hour or until cooked in moderate oven (180°).
Serve and enjoy!
