Enjoy Good Blood Pressure with Highly Saturated Coconut Oil
With proper diet and regular exercise, enjoying good blood pressure should not be difficult to achieve. Especially if the dietary fat you mostly consume is highly saturated coconut oil.
Because it frequently has no clear symptoms, high blood pressure or hypertension is called “the silent killer.” Chronic hypertension is the most rampant form of heart disease.
Many people, including doctors, don’t know that there is more than one type of saturated fat. Coconut oil is unique and special because it’s mostly Medium Chain Triglycerides (MCT) or Medium Chain Fatty Acids (MCFA).
Thanks to saturated MCTs or MCFAs, coconut oil can lessen the harmful effects of polyunsaturated fatty acids on blood pressure, particularly omega-6 fatty acids.
Many factors influence your body’s ability to attain a normal or good blood pressure of 120 (Systolic) over 80 (Diastolic) such as:
- Family history
Your dietary fat consumption is one of the more important nutritional factors that needs to be addressed carefully.
The Omega Fats
There are two main groups of polyunsaturated fatty acids, namely omega-6 and omega-3. Soybean, corn, and most other vegetable oils are mainly omega-6 fatty acids. Flaxseed and fish oils are considered omega-3 fats.
Omega-6 fats are transformed into prostaglandins that constrict blood vessels, and increase inflammatory response and blood platelet stickiness, all of which raise blood pressure. Omega-3 fats also convert into prostaglandins, but with the exact opposite effects. That’s why omega-3s are regarded as heart-healthy.
The problem with omega-3 fatty acids is they are very delicate. It doesn’t take much heat, light, and oxygen exposure for them to decompose and create toxic by-products that are even more damaging than the effects of excess omega-6.
Since the majority of the fats in the typical Western diet are composed primarily of omega-6 fatty acids, it’s no wonder that about 33 percent of Americans have high blood pressure.
Coconut Oil’s Medium-Chain Fats
MCFAs liberally found in coconut oil are not converted into prostaglandins, which means they have a “neutral” effect on blood pressure, at worse.
Using coconut oil for all your food preparation lowers your omega-6 fat consumption and moderates its negative effects on blood pressure.
If omega-3 fatty acids are weak and go rancid quickly, saturated MCFAs are tough and can stay fresh for years even without refrigeration. At 92 percent saturated, coconut oil is “the most stable dietary fat” known to man.
Obese individuals have a 100 percent higher risk of developing hypertension than those who maintain a healthy weight. Coconut oil helps you lose weight because unlike common Long Chain Triglycerides (LCT) or Long Chain Fatty Acids (LCFA), rare MCFAs are funneled straight to your liver to help fuel metabolism.
Unlike unsaturated cooking oils, coconut oil has no direct effect on platelet stickiness or the ability of your blood to clot. Even olive oil, a popular monounsaturated fat, increases blood pressure by increasing platelet stickiness.
Coconut oil helps improve the sensitivity of your cells to insulin, making them more responsive and less resistant. This, too, helps protect against hypertension.
MCFA-loaded coconut oil assists in achieving good blood pressure. Contrary to what its detractors are preaching, it does not promote heart disease. Coconut oil, actually, even helps prevent it!