Since the '80s, coconut oil has been getting a bad rap in large part because it contains saturated fat. And as the story has been told, saturated fat meant clogged arteries and increased cardiovascular risk.  But much of what we thought we knew then hasn't exactly panned out, and coconut oil looks to be an example of how better studies over time offer greater clarity on what this well-liked and trendy oil actually does once inside the body, not to mention the remarkable flavor it adds to baking and quick stir-frys.  But before we decide whether to give it a thumbs up and encourage you to dump your canola and olive oil and stock up, let's gain a better understanding of what coconut oil is.

Coconut oil is the extracted oil from the 'meat' of mature coconuts. They simply puree the meat and gently heat it.  When fats - like coconut oil, or butter, olive or canola oils - are digested, they are broken down in the small intestine with the help of enzymes into smaller molecules called triglycerides. These triglycerides will ultimately be further broken down and used by the body to help with the transport through the blood stream of vitamins A, D, E, and K.  They will also help to form hormones that regulate bodily processes, like ovulation, and serve as long term energy stores. But some fats simply do greater things than others once inside the body because of their chemical structure. And here's where it gets interesting.  Saturated fats increase LDL cholesterol, and this is likely associated with increased risk of cardiovascular disease.  It does so by laying down layers on the arterial walls.  Over time this clogs the arteries. Coconut oil is 85% saturated, but 60% of that is in the form of medium-chain triglycerides (MCTs). And MCTs are metabolized differently in that they are burned more efficiently, slightly increase your metabolic rate, and increase your HDL cholesterol. HDL cholesterol is the 'good' cholesterol, but how significantly this decreases cardiovascular risk is now being studied in clinical trials. That is, HDL may not be as important as we once thought.

Whether coconut oil has any effect on protecting the brain from dementia, reducing cardiovascular risk, notably speeding up metabolism, or curing any other ailment is unfounded.  That is, the evidence is not there at this time to support those claims. But what we now believe is that it is likely not harmful. So if you like the taste of it, then consider adding it into your rotation of current health promoting oils that remain the true little darlings known as canola and olive.    

Happy Mother's Day, Jan!