Coconut oil and coconut fat are one and the same.
Creamy, white coconut fat becomes a clear oil when heated above 26 degrees Celsius.
Coconut oil has been used as a food and medicine from the very beginning. Ayurverda (Indian medicine) has known the therapeutic and cosmetic properties of coconut oil for a long time.
In contrast to the high-calorie, high-cholesterol, long-chain, saturated animal fats in meat and dairy, coconut oil is a saturated fat with mainly medium-chain fatty acids, which can be converted into energy quickly and efficiently.
Many people who suffer from poor digestion - benefit from eating coconut oil instead of other oils.
Coconut oil contains caprylic, capric, lauric and myristic acids. They all have antiviral, antibacterial and anti-fungal properties.
Coconut oil contains no cholesterol and no trans fatty acids and even helps to lower cholesterol levels.
Coconut oil can be used in many ways, some examples:
- You can use it as a spread (on bread). Very suitable for people who do not want / are not allowed to use butter.
- Use a few teaspoons for baking. Use it for meat, vegetarian burgers, fish, fried egg, potatoes, pancakes and so on.
- The wok.
- Frying is also possible, of course. This way you ensure healthy fries, something that many children love! If you keep the fat clean, you can safely use it several times.
- As a basis for massage oil.
- Delicious as a bath oil (just add a tablespoon to the warm water).
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