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Testimonial
"Coconut oil is not absorbed into food like other kitchen oils I have tried. Mild flavored ones may taste a little like coconut, but most moderately tasting foods will totally mask it. Coconut oil even enhances their flavor."
Courtney E.
Chances are, almost all of the fats and oils you consume are made entirely of Long Chain Triglycerides (LCT). Corn oil, olive oil and many others are 100 percent LCT-oils.Coconut oil and only a few others are considered Medium Chain Triglyceride or MCT-oils.
According to researchers at McGill University in Canada, simply replacing all the LCT-oils in your diet with MCT-oils will allow you to lose up to 36 pounds of unwanted fat, each year. And you can shed this much weight without changing your usual diet. Not even the number of calories you consume.
Quick-Energy Fat
Soybean oil, sunflower oil and other LCT-oils are hard to digest. They require pancreatic enzymes in order to be broken down into smaller units. They bypass your liver and are dumped into your bloodstream to circulate throughout your body.
As long as you're eating enough to satisfy your body's immediate energy requirements, LCT-oils will end up as excess body fat.
MCT-oils are different because they don't need digestive enzymes to separate and are, instead, sent straight to your liver to be burned as fuel. In short, MCTs produce energy, not body fat. Coconut oil is nature's richest source of MCTs.
Supreme Cooking Oil
Coconut oil is the "ideal" cooking oil. At 92 percent saturated, it is very stable and incredibly resistant to oxidation (decomposition) and free-radical formation. It won't get rancid easily and will stay fresh much longer than other cooking oils.
It's amazing what a simple oil-change can do for your health. Make the move to coconut cooking oil and make it your last oil-change. You won't regret it!
REFERENCES:
Fushiki, T. and Matsumoto, K. Swimming endurance capacity of mice is increased by chronic consumption of medium-chain triglycerides. Journal Nutrition 1995;125:531.
Greenberger, N. J. and Skillman, T. G. Medium-chain triglycerides: physiologic considerations and clinical implications. New England Journal Medicine 1969;280:1045.
Geliebter, A. Overfeeding with medium-chain triglycerides diet results in diminished deposition of fat. American Journal Clinical Nutrition 1983;37:104.
PLEASE SEE REFERENCE NUMBERS
3, 6, 36, 40
FOR MORE.
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