Coconut Oil Hypertension:
A Simple Oil-Change to
Lower Blood Pressure

Hypertension is the medical term for high blood pressure and is called the silent killer because it normally has no clear symptoms. People don’t even know they have it until something serious happens to their heart, brain, kidneys, etc.

Dietary fat is one of the many factors that influence blood pressure. Most likely, the cooking oil, shortening and margarine you consume are loaded with omega-6 fatty acids. This is especially true if you adhere to the typical Western diet.

Your body converts omega-6 polyunsaturated fatty acids like soybean and corn oils into prostaglandins, which, unfortunately...

• Constrict blood vessels
• Increase inflammatory response and blood platelet stickiness

... all of which raise blood pressure and encourage atherosclerosis.

Coconut oil is one of the very few fats that are primarily medium chain fatty acids (MCFA). It’s actually nature’s richest source of MCFAs.

When you use MCFA-rich coconut oil in place of other oils in food preparation, the amount of omega-6 fat molecules in your diet is reduced.

MCFAs abundantly present in coconut oil are not transformed into prostaglandins and can weaken the effects of omega-6 fatty acids.

Before coconut oil came into my life, my blood pressure used to be 130/80, with the occasional 140/90. I was beginning to get concerned.

In just a month or so of taking coconut oil daily, it went down to 120/80 and 110/70 every now and then. I wonder what’s responsible for the drop... :-)