Natural, unrefined fats of all types are a critical nutrient for our overall wellbeing.  It’s worth noting that not all oils and fats are created equal.

Heavily processed, hydrogenated, ‘trans’ fats and oils that are used in prepared, packaged foods such as margarines and potato chips, can be extremely damaging to the body.  While ‘acting’ like fat in our cellular structure, they do not behave in the same way.

However, fats and oils from whole foods and other high-quality sources can steady our metabolism, keep hormone levels in balance, feed our hungry brains, nourish our skin, hair and nails and provide lubrication to keep the body functioning fluidly.

Our bodies also need fat for insulation, particularly in the colder months, and to protect and hold our organs in place.

Every cell in our body requires fat to help give rigidity and optimum performance.  For example our cells and our brains are comprised of approximately 50% saturated fat.  Adding healthy fats into our diets can transform our mood and our mind health, quickly brightening our day.

Fat soluble vitamins need fat to be absorbed eg Vitamins D, A & K.  There are many great reasons for including good fat at each meal.  Magnesium, a nutrient many of us are deficient in, needs saturated fat to be absorbed.

A healthy percentage of high-quality fat in a meal satisfies and leaves feelings of energy, fulfillment and warmth.

When there are excess fats and oils in the diet or they’re not been metabolised efficiently, especially heavily processed and refined or vegetable oils, symptoms can include weight gain, skin breakouts, high blood pressure, liver strain and an overall feeling of mental, physical and emotional heaviness.

Signs of insufficient high quality fats are brittle hair and nails, dry skin, hunger after meals and feeling cold.

There are many sources of healthy fats and oils:

When selecting oils, buy the highest quality organic products you can afford, since cooking oils are the backbone of so many dishes.

Good words to look for on the label are organic, first-pressed, cold-pressed, extra-virgin and unrefined.

Avoid expeller-pressed, refined and solvent extracted.

A bit about coconut

Coconut is a highly nutritious food, it is very high in Lauric Acid (the saturated fatty acid).

This type of fat is easily absorbed by the human body and used instantly as energy.

There is research showing it can have a positive effect on cholesterol.

Dr Bruce Fyfe has written a couple of books on it, eg ‘Coconut Cures’.

A parting thought

Improving your wellbeing may not be as simple as consuming more fats!   Are you absorbing this wonderful nutrient in the first place?  For example a ‘congested’ liver and/or gall bladder will mean fats are inefficiently absorbed and you may actually feel a bit ‘heavier’ eating more healthy fats.  In which case, support your liver health first and foremost.

I  could talk all day on the phenomenal benefits of using this hero of nutritional foods! Particularly as its had its time in the ‘wings’, where its been banished for its high saturated fat content for far too long.  I reckon it needs to be out here in the limelight – front and centre, leading the chorus line of healthy, nutrient dense, mega nourishing foods!  Listed below is an overview of the many different uses for coconut oil, there are bound to be more.

We regularly use coconut in all it’s various forms:

In this post though I’m zooming in on the oil.  In terms of coconut, this is the form we use the most and I believe the most ‘valuable’.  It’s easy to use for all kinds of cooking requirements and it’s medicinal properties are phenomenal.

Some of the many healing benefits & reasons to love it:

Due to the molecular structure of coconut oil, generally it is more easily absorbed by our bodies.  Hence some of the many nutritional benefits including:

Why coconut oil is great for cooking:  when it’s heated, it’s health properties are retained – unlike many vegetable oils ie  it doesn’t turn rancid or oxidize when heated.   It can be used at a moderate to high temperature and has a long shelf life, (refined coconut oil can be heated up to 230 degrees Celsius and the unrefined oil up to about 175 degrees celsius).

Some of the many other uses for coconut oil:

coconut oilHow to use it regularly:

What type should we buy?

Where to find Coconut oil? 


I’d love to hear your experience with coconut oil?  How do you use it?  Please share your thoughts and experiences in the comments below.

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