Studies were conducted by the Heart Research Institute in Australia on the effects of using coconut oil in the food preparations and its effect on the cholesterol levels in the body. Some of the participants were given food prepared using coconut oil rich in saturated fats while some others were fed food prepared using safflower oil rich in poly-unsaturated fats.
Barely 3 hours after meal, participants fed with coconut oil had reduction in the blood flow due to reduction in the ability if the arteries to expand. After about 6 hours, the anti-inflammatory properties of the HDL had also reduced drastically in these people. This brought out the benefits of having unsaturated fats versus saturated fats in our food.
Many supporters of the use of coconut oil claim that some of the benefits of using this oil include fighting against germs, lowering cholesterol and assisting in weight loss.
Although the structure of the saturated fats in this oil varies from those in other saturated fats, it still does not win the argument of being good for health when consumed on a daily basis.
In fact, studies of the National Heart, Lung and Blood Institute have claimed that people consuming coconut oil have higher risk of heart attacks and strokes.
Some precautions that can be taken against ingestion of saturated fats are:
- Eat wholesome food instead of packaged food.
- Use oils like canola, olive or safflower for cooking which have unsaturated fats.
- Choose animal products and dairy low in saturated fats.
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