Cooking with coconut oil
Long blacklisted as a bad fat, coconut oil is making a comeback as more and more research has revealed its many health benefits. While it is a 90 percent saturated fat, coconut oil is a non-hydrogenated, naturally saturated fat that contains medium-chain fatty acids (MCFAs). These MCFAs are converted into energy instead of being stored as fat. As a result, MCFAs actually stimulate your metabolism, which increases energy levels and helps with weight loss.
Additional health benefits
Abundant in lauric acid, coconut oil’s supply of this immune-boosting nutrient is only second to mother’s breast milk. This disease-fighting fatty acid contains anti-viral, anti-fungal and anti-bacterial activity.
Additionally, coconut oil has antioxidant properties, which may help protect your body from cell-damaging free radicals. It has been known to reduce the health risks associated with diabetes as well by improving insulin secretion.
Coconut oil also can be used as a lotion, helping to soothe and moisturize dry or damaged skin.
PCC carries several organic coconut oils in the grocery aisles of our stores.