Change Your Oil

A photo by Thomas Lefebvre. 4 reasons you need to switch from vegetable, canola, and peanut oil to coconut oil.


1.  Coconut oil contains saturated fat as opposed to unsaturated fats in vegetable oils. When unsaturated fats are heated to cooking temperature levels, free radicals are created. Free radicals are the opposite of anti-oxidants. This is not the case with saturated fats.

Free radicals > Inflammation > Disease (heart disease, diabetes, cancers)


2.  Coconut oil contains medium chain triglycerides, or MCT oil. This particular type of saturated fat is easily digestible so great for people with gallbladder or pancreatic issues. They are also readily burned for energy like simple carbohydrates but without the ravaging spike in blood sugar. MCT’s also significantly boost the metabolism and promote serious weight loss.


3.  One of the MCT’s in coconut oil is called lauric acid. Lauric acid has numerous beneficial effects including having antimicrobial and anti fungal properties that help maintain normal gut flora and a healthy immune system. The only other significant source of lauric acid that we know of is human breast milk and that’s way harder to cook with.


4.  It tastes better. For real.