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Coconut oil used to be good, and then it was bad and now it’s good again. What happened?
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The story of coconut oil over the past 40 years is an excellent example of what has been so wrong about our approach to food and health. When I began my journey into nutrition and good health over 40 years ago, coconut oil was a wonderful food. I did missionary work in Guatemala and coconut oil was a common food, as it is in much of the tropical world. When we returned to the U.S. in 1976 we continued to use coconut oil in cooking and food preparation.
By the mid 70s the medical mantra was that saturated fat is the major cause of heart disease and all saturated fats seemingly suddenly became “BAD” foods. Coconut oil disappeared from health food store shelves. At that time coconut oil became known as one of the worst foods a person could eat. Now coconut oil is a highly desired food and cosmetic product. We now know that saturated fat as found in nature is not only not bad for us, but is highly beneficial. I am happy about the resurgence of coconut oil.
What intrigues me about the history of coconut oil is how we were all misled about the dangers of coconut oil and we were denied truth about the benefits. We were told in no uncertain terms that saturated fat causes heart disease and coconut oil is possible the worst saturated fat of all. Do you remember when that is what we were all told by doctors, scientists and media? This message was not lost on any of us from that generation. We are still dealing with the aftermath of the cholesterol and saturated fat theory of heart disease. As a result we quit eating the good fats and began eating huge amount of unsaturated oils, high in omega 6. What bothers me about this is the certainty of which we were led down this path. As if this were settled science. Now we come to find out that the opposite of what we have been told is actually what is best for us. Eggs were bad, now eggs are good. Shortening was good now shortening is bad. It is no wonder people are confused about fats and oils. This interview will help you understand more about the benefits of coconut and it’s oil.
Coconut Oil Contains a Unique Combination of Fatty Acids With Powerful Properties- The Lauric Acid in Coconut Oil Can Kill Bacteria, Viruses and Fungi
- Coconut Oil Can Increase Your Energy Expenditure, Helping You Burn More Fat
- Coconut Oil Can Improve Blood Cholesterol Levels
- Coconut Oil Can Kill Your Hunger, Helping You Eat Less
- The Fatty Acids in Coconut Oil Can Boost Brain Function
- Coconut Oil Can Protect Hair Against Damage, Moisturize Skin and Function as Sunscreen
- Oil Pulling With Coconut Oil Can Improve Dental Health
In this interview with Dean Morris we will discuss the virtues of coconut oil and it’s various components. Dean does an excellent job of describing the wide range of coconut products and their benefits. Nature’s Way produces a full line of high quality coconut oil products and you should be able to find them in any good health food store. Coconut oil products are not equal so be sure to seek out products from companies with a reputation for quality such as Nature’s Way.
About Dean Morris
As a fifth-generation herbalist, Dean grew up on herbs and has diverse experience in organic horticulture, the natural foods industry and healthcare. Taught by his father to grow lady slipper orchids and other herbs, Dean went on to farm 165 acres of organic herbs in the 80’s. While attending Brigham Young University in pre-professional nutrition, he worked for a nationally distributed dietary supplement manufacturer. After college, he served as dean of admissions, author, editor and teacher for John R. Christopher’s School of Natural Healing.
In 1997, Dean was invited to help form a multi-disciplinary alternative medicine team and was granted full practicing privileges as an herbalist at the Columbia hospital Miami Heart Institute in Miami Beach, Florida. From there, he was recruited by Nature’s Way to be their senior educator, formulator, director of new products, and director of technical services. In 2009, Dean resumed full-time directorship of Nebo Health, a consultancy for the dietary supplement industry.
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It is my understanding that coconut is the only oil that does not become hydrated, (Tans Fats), when exposed to high temperatures. The only oil we use for cooking is organic coconut oil. We do use fresh pressed organic olive oil for salads. We also use coconut oil on our skin. Great sun screen. Also, I have absolutely seen the some of my brown age spots completely vanish, and others reduced dramatically since I started using coconut oil daily. I guess its been about 5 years now. I am now 70 years old – wish I had know the truth about coconut oil 30 or 40 years ago. ( We all know that the FDA, with its great wisdom, must be right.) Anyway, I also use coconut oil when grilling wild caught Alaskan Salmon and all natural hormone free, antibiotic free, chicken. (Our main source of meat) In the morning while preparing my breakfast I take a half tea spoon of coconut oil and just move it around in my mouth till breakfast is ready – about 10 to 15 minutes. Needless to say – I am a believer in the benefits of using coconut oil.