This week we continue to briefly consider the pros and cons of different fats and oils that we commonly use for cooking. Coconut oil has gained popularity in recent years because of its potential health benefits.
Coconut oil is a saturated fat. Such fats are linked to an increase in heart disease risk. What makes coconut oil different is that it is a medium chain fatty acid (MCFA) versus a long chain fatty acid. Dieticians long have used MCFAs for patients suffering from digestive issues because MCFAs can be absorbed directly into the blood stream and bypass using the gut for absorption.
Now, the MCFAs are linked to weight loss because they are directly absorbed into blood stream and more readily used for energy — increasing your sense of being full and decreasing unused fat calories leading to fat cell production.
Lindsey Hester, registered dietitian
The Memorial Hospital in Craig