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Nuts for coconuts

Some tips for introducing the benefits of coconuts to your every day cooking regime to promote a healthier, leaner lifestyle.

In the l940s, farmers attempted to use cheap, industrial grade coconut oil to fatten their animals for market. More fat in the diet = fatter cattle, right? Wrong! The farmers found that coconut oil made the cows lean and active. By the late 1940s, the solution was found and remains in place today – feed animals soy and corn and they will get fat quickly and on less food – largely because of the oils in soy and corn.

Its proponents say it relieves stress, promotes increased immunity, metabolism and weight loss, fights viruses, Alzheimer’s disease, kidney problems, heart disease, high blood pressure and much more. Topically applied, it is said to prevent wrinkling and be good for dry skin and hair.

The question is why is it so good for you if it’s a saturated fat? We have been told to decrease our saturated fats to reduce our cholesterol, right? Well coconut is considered to be an exception because it is about half the saturated fat in the oil is medium-chain fatty acids, which are easier to digest than the more prevalent long-chain fatty acids in most other oils, including butter.

Other great benefits to storage of coconut oil. The unsaturated oils in some cooked foods become rancid in just a few hours, even at refrigerator temperatures, and are responsible for the stale taste of left-over foods. (Eating slightly stale food isn’t particularly harmful, since the same oils, even when eaten absolutely fresh, will oxidize at a much higher rate once they are in the body, where they are heated and thoroughly mixed with an abundance of oxygen.) Coconut oil that has been kept at room temperature for a year has been tested for rancidity, and showed no evidence of it.

Simply replacing your other cooking oils with coconut oil can benefit your waistline, metabolism, immune system and many more areas of your life.