Coconut Oil Conundrum

coconutCoconut oil seems to be a current food fad. Online recipes abound for adding to smoothies, baked goods, and even DIY skin products. I would not get into an argumentative discussion with anyone about the proposed benefits of coconut oil use because there are so many mixed reports on it. Personally however, I find the saturated fat content to be too high.

Additionally, the recent U.S. Department of Health 2015 nutrition report recommends non-hydrogenated vegetable oils that are high in unsaturated fats and relatively low in saturated fat (e.g., soybean, corn, olive, and canola oils) instead of animal fats (e.g., butter, cream, beef tallow, and lard) or tropical oils (e.g., palm, palm kernel, and coconut oils)…” [emphasis mine]

The monounsaturated and polyunsaturated percentages in coconut oil are low in comparison with other oils. These are the two good types of fat that are typically in plant-based foods that are high in total fat. It is better when these two good oils are found in conjunction with saturated fat. They help remove the “lethal” LDL cholesterol that contributes to blockage in your arteries.

Studies show the two best oils to use for cooking are canola oil and olive oil. These are the cooking oils recommended in the Prescription for Life plan.



“Coconut” photo courtesy of antpkr at