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Coconut oil as the new healthy oil? I thought it was full of bad saturated fats. How can it be healthy for me? After all, this is the same oil they use in chocolate candy that makes them so rich, yet so high in saturated fats. The experts say that saturated fats are bad for me. Now coconut oil is good for me?

For years we have been taught that coconut oil is bad for us. Yet millions of islanders worldwide have enjoyed coconuts for thousands of years without becoming obese or unhealthy. So, what's up? The answer is quite simple. Islanders use fresh coconuts to eat and to produce coconut oils, while most of the oils we use are manufactured from less than fresh coconuts.

Manufacturers of coconut oil produce two different types of coconut oil using old or fresh coconuts: highly processed oils and virgin coconut oil. The highly processed oils end up containing high amounts of bad saturated fats, while virgin coconut oil is all natural, has no additives and has healthy benefits to our bodies.

How commercial grade coconut oil is produced: This method of extracting coconut oil involves using copra (the dried meat of the coconut). The copra is dried by using kilns, air drying, or smoke drying. Because the oil produced from this method of oil extraction is considered unsuitable for human consumption caused by the unsanitary methods of drying, resulting in rancid oils, the oil goes through a process known as RBD ' refining, bleaching and deodorization. Sodium hydroxide is then used to remove free fatty acids and prolong shelf life. Some people actually cook and consume this grade of coconut oil.

How virgin coconut oil is produced: There are 2 different methods of producing virgin coconut oil. The first is to quick dry the coconut meat, then press out the oil. The second, more traditional method is to use fresh coconut meat, pressing out the coconut milk. The coconut milk then separates into layers naturally, with the water on the lower level, clear coconut oil on the second level and coconut solids on the top level. The coconut oil is then extracted and filtered. There are no chemicals added, no bleaching, no deodorizing or other refinements. The result is pure coconut oil with a natural shelf life of about 2 years and a melting point of 76 degrees.

Virgin Coconut oil is rich in lauric acid. This is a nutrient that supports the body's immune system and is also found in human mother's milk. It is also rich in other nutrients and phenolic compounds healthful to the body. Virgin coconut oil still retains the natural coconut flavor, giving it a rich, flavorful taste. Research has shown that the shorter medium chain fatty acids found in coconut oil boost the body's metabolism, raise body temperatures, and help provide greater energy. Results are a healthier, leaner body, more energy and healthier skin.

As a cooking oil, the chemical structure of virgin coconut oil is kept in tact. It remains resistant to mutations of fatty acid chains even when used in higher cooking temperatures, and unlike most vegetable oils does not produce trans fatty acids. You would think that the coconut flavor would permeate to all of your cooking, but it makes for a very delicious cooking medium.

I was a little skeptical at first. There always seems to be a new miracle product on the market. This product has been around for many years and I can now attest to the health benefits of virgin coconut oil. After one month of using 2 teaspoons of virgin coconut oil daily my good cholesterol increased about 20%, my bad cholesterol decreased by 10%, my triglycerides decreased by 15%, my skin stopped peeling around the nose and ears and I dropped 10 lbs. Not everyone experiences the dramatic changes I did, but every comment I have heard from others has been positive. With the benefits I have experienced, you can be sure that the new oil in my household is virgin coconut oil.

You can get virgin coconut oil at most health food stores. Or check out my website for a link to where I buy my virgin coconut oil and other vitamins and supplements, often at a discount.