Worth knowing about coconut fat

Here is a little informative tip about coconut oil, which inspires me more and more in daily use.

Much has already been reported on the nourishing effect of coconut oil on the skin, hair, nails and teeth.

But since I also use it daily in the kitchen, I have also informed myself about the health aspects and want to share the information with you.


useful information

However, it should also be said that coconut oil should be consumed only moderately, since the proportion of saturated fatty acids is 90 percent. It should, like animal fats, be used sparingly. However, studies have shown that coconut oil, in spite of these saturated fatty acids, can positively influence fat metabolism with saturated fatty acids.

It is probably because most of the fatty acids (about 65%) are so-called "medium-chain". Fatty acids are. These are considered as a remedy for Alzheimer's and are said to increase mental performance through the high content of lauric acid. It affects the? Good? Cholesterol that can protect the vessels from fatty deposits and thus prevents vascular calcifications.

Lauric acid z. B. accounts for 50% of the coconut oil occurring fatty acid, and should have a positive effect on herpes and influenza viruses.


Medium chain fatty acids are easily digestible and are digested without the participation of bile. They are soluble in water and reach the liver without detouring through the bloodstream. There, they are used by the body for energy and less stored in fat deposits. That convinces, right?

It is also noteworthy that medium-chain fatty acids have antimicrobial abilities and are effective against fungal diseases.

Use in the kitchen

The coconut oil, which is extracted from the pulp of coconut, is a solid white vegetable oil and becomes liquid from a room temperature of about 24 degrees. One advantage is that the oil is very heat resistant and the smoke point is 200 degrees. Thus, the fat is very suitable for frying.


More than 30 years ago, scientists found that people who traditionally use a lot of coconut oil are much less likely to suffer from cardiovascular disease and diabetes.

At the beginning of my cooking experience with coconut oil I was skeptical to use the oil for searing. Coconut taste does not fit all recipes, I thought, but then I have the experience that the intense coconut flavor and the coconut odor flies when roasting and the food does not accept the taste at all. Meanwhile, I use it for all dishes and also often instead of olive oil.

Coconut oil is either pure or garlic-flavored, which is not too intense, but very interesting.

Shocking benefits of coconut oil. Must watch! | March 2024