Coconut oil is 'pure poison', warned Karin Michels, professor of nutrition errors, at the University of Freiburg in Germany, which sparked a heated debate about whether it should be consumed at all.
Coconut oil is packed with arterial saturated fat, which increases the risk of heart attack and stroke by increasing the total cholesterol and LDL (bad) cholesterol levels and lowering the heart protection HDL (good) cholesterol that stimulates the removal of cholesterol from the liver. from which it is excreted in the bile and excreted by the body.
There is 82 g of saturated fat in 100 g of coconut oil, compared to 62 g in 100 g of butter and 39 g in lard (animal fat). For comparison: healthier oils such as mustard have 12 g saturated fat, Canola has 7 g, sunflower 12 g, and safflower (kardi) as 8 g.
Even the red meat that has been avoided from a nutritional point of view has less fat saturated fat. There is 9 g of saturated fat in 100 g of sheep and 14 g of saturated fat in 100 g of fried bacon. Of course you eat more 100 grams of mutton than 100 grams of coconut oil, but it is good to be aware of the heart-damaging potential of vegetable oil, given the incorrect belief that food from plant sources is healthier than dairy and meat products.
The addition of coconut oil to diets with weight loss became a trend after a 2010 study in the Journal of the American College of Nutrition which said that medium-chain triglyceride oils such as palm oil and coconut oil were good for weight control and 18-24 g / day (1, 5 to 2 tablespoons) did not increase the risk of cardiovascular disease. Fad diets such as ketogenic diet (very few carbohydrates) and Paleo or caveman diet (lean meats, fish, vegetables, nuts and seeds such as hunter-gatherer's ancestors) mainstream the findings by recommending cold pressed coconut oil for its alleged anti -inflammatory weight loss benefits.
These findings were rejected last year by the American Heart Association, which warned against the use of coconut oil because it raised LDL (bad) cholesterol levels, just like red meat and animal fat. "A recent systematic review found seven controlled studies comparing coconut oil with monounsaturated or polyunsaturated oils Coconut oil increased LDL (bad) cholesterol in all seven of these studies, significantly in six of them.The seven trials found no difference in increasing LDL-cholesterol between coconut oil and other oils with a high content of saturated fat, such as butter, beef fat or palm oil.because coconut oil increases LDL-cholesterol, a cause of CVD (cardiovascular disease) and has no known compensating beneficial effects, we recommend the use from coconut oil, "said the advice, published in the journal Circulation.
Dietary fat is categorized in poorly saturated and well-unsaturated fat. While saturated fat increases total cholesterol levels and lowers HDL (good) cholesterol levels, unsaturated fats in tree nuts, fish and seeds reduce total cholesterol, LDL (or bad) cholesterol and triglycerides, reduce inflammation and prevent heart disease.
Reduction in saturated fat intake and replacement of polyunsaturated vegetable oils such as rapeseed, mustard, soy oil, sunflower oil and safflower oil lowers the risk of heart disease by 30%, similar to the reduction achieved through the use of statin medicines for treatment, said the AHA adviser.
As a rule of thumb, oils that solidify at room temperature (around 20 degrees C) are unhealthy.
In the absence of scientific evidence confirming the health benefits of coconut oil, it is best to limit their use to flavoring food, or not at all.
To cook, replacing coconut oil with healthy oils that do less damage is the healthy choice.
First published: 26 August 2018 02:41 IST