Coconut oil is ace! It is a wonderfully nourishing fat that is antiviral, antifungal and antimicrobial due to its lauric acid content – just like breast milk!
It is metabolised immediately in the gut rather than relying on bile acids from the liver, and so is fabulous for anyone with digestive disorders or difficulty digesting fat. This also means that it produces energy more quickly and stimulates metabolism.
Coconut oil has a wonderfully high smoke point (around 170 degrees), making it fantastic for cooking at high temperatures. It is also a godsend for the dairy intolerant, making a great substitute for butter in almost any recipe.
Coconut oil is a saturated fat, but it is medium-chain triglyceride as opposed to a long-chain triglyceride normally found in animal and plant fats. Medium-chain triglycerides are more easily absorbed, digested and used by our bodies as they contain smaller molecules than those long-chain triglycerides. Less energy and less enzymes to digest = more quickly and easily metabolised – which can be useful if weight loss is a goal also.
We have a need for dairy free goods in our house at times, and I use it in baking, roasting, frying and even in place of butter on toast.
So now that you are pumped to rush out and cook something with coconut oil, I have a completely fabulous recipe for you that I came across last week here.
So easy, so good for any food intolerance or dietary restriction thrown at you, and SO delish!
Here’s what to do:
1/4 cup coconut oil (liquefied)
1/4 cup plus 2 tbs raw cacao (or cocoa if you like)
1/4 cup raw honey
1 tbs full fat coconut milk
Mix the first three ingredients together in a small bowl. If your coconut oil is